May 15

Episode 265: All About Supplements With Scott Emmens, The Supplement Industry, Purity, Potency, Testing, Toxins, Authenticity, Organics, Common Additives, And More!

Intermittent Fasting

Welcome to Episode 265 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Cynthia Thurlow, author of Intermittent Fasting Transformation: The 45-Day Program for Women to Lose Stubborn Weight, Improve Hormonal Health, and Slow Aging.

Today's episode of The Intermittent Fasting Podcast is brought to you by:

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SHOW NOTES

BUTCHERBOX: For A Limited Time Go To butcherbox.com/ifpodcast And Get 2 10 oz. ribeyes, 5 lbs of chicken drumsticks, and a pack of burgers for FREE!!

BEAUTYCOUNTER: Keep Your Fast Clean Inside And Out With Safe Skincare! Shop With Us At MelanieAvalon.com/beautycounter, And Something Magical Might Happen After Your First Order! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz
Join Melanie's Facebook Group Clean Beauty And Safe Skincare With Melanie Avalon To Discuss And Learn About All The Things Clean Beauty, Beautycounter And Safe Skincare!

scott's personal story

orphan drugs

MD Logic

purity, potency, and testing

GMP (Good Manufacturing process)

testing for authenticity, purity and potency

melatonin

Melatonin Natural Health Products and Supplements: Presence of Serotonin and Significant Variability of Melatonin Content

organics

Other Ingredients

variances in dosage

BEAUTY AND THE BROTH: Go To melanieavalon.com/broth To Get 15% Off Any Order With The Code MelanieAvalon!

fillers and side effects

MCT as the flow agent

The Melanie Avalon Biohacking Podcast Episode #136 - Dr. Steven Gundry

enteric coatings

Frequently Asked Questions

serrapeptase

timing

long term supplemental use, should you take a break?

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rotation

vitamin d

magnesium

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taking with or without food, fasted or unfasted

HCL and digestive enzymes

heartburn medicines

Recommendations for other supplements

use the code melanieavalon for 10% any Order At AvalonX.us and mdlogichealth.com, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At avalonx.us/emaillist

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

TRANSCRIPT

Melanie Avalon: Welcome to Episode 265 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine if it's that time, and get ready for The Intermittent Fasting Podcast.

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If you recently saw a documentary on Netflix called Seaspiracy, you might be a little bit nervous about eating seafood. Now, I understand why ButcherBox makes it so, so clear and important about how they work with the seafood industry. Everything is checked for transparency, for quality, and for sustainable raising practices. You want their seafood. The value is incredible. The average cost is actually less than $6 per meal. And it's so easy. Everything ships directly to your door. I am a huge steak lover. Every time I go to a restaurant, I usually order the steak. Oh, my goodness, the ButcherBox steaks are amazing. I remember the first time I had one and I just thought, "This is honestly one of the best steaks I've ever had in my entire life." On top of that, did you know that the fatty acid profile of grass-fed, grass-finished steaks is much healthier for you than conventional steaks. And their bacon, for example, is from pastured pork, and sugar and nitrate free. How hard is that to find? 

And for a limited time, ButcherBox is offering our new members a free grilling bundle in their first order. Friends, this is a deal you do not want to miss, especially with the warm weather upon us. Just go to butcherbox.com/ifpodcast and you will get two 10-ounce grass-fed ribeyes, five pounds of organic free range chicken drumsticks, and a pack of grass-fed burgers all for free. Yes, for free. That's butcherbox.com/ifpodcast to claim this deal. And we'll put all this information in the show notes. 

And one more thing before we jump in. Are you fasting clean inside and out? Did you know that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic, and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick, for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient and their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a Band of Beauty member. It's like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally, completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show.

Melanie Avalon: Hi, everybody, and welcome. This is Episode number 265 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I am here with somebody very, very special. Friends, I've been so excited about this episode for so long. You guys know on the podcast, we have been fans of a supplement called serrapeptase for quite a while and a lot of you're probably familiar with it now, but I actually, recently in winter of 2021 launched my own supplement brand AvalonX and the first supplement was serrapeptase. And you guys were so, so excited. It's done so well. I learned so much in that process about the world of supplements, how they're made, how they're created, what you need to be looking for with brands and ingredients, and I have learned so much. I've been getting so many questions from listeners. I thought it would be very, very appropriate and welcome to bring on my fantastic partner, who made the entire AvalonX product line a possibility, I would not be here today if it were not for this incredible man, this human being, who has become one of my dearest friends of all time, I am here with Scott Emmens. He is the co-founder and Chief Operating Officer, COO of MD Logic supplements. And we've been looking forward to this episode for so long to tell our stories about how we met up and started the whole process of creating the AvalonX supplement line. And yeah, actually, just having an educational episode as well on the supplement industry and what you need to be looking for when taking supplements. There're so many things that I'm excited to tackle. And Scott, thank you so much for being here.

Scott Emmens: Melanie, thank you so much and we do have quite the story to tell about this journey that we've both been on together. I'm thrilled to be on The Intermittent Fasting Podcast. I've been listening to you for quite some time now. It's quite a privilege to be a guest on the show.

Melanie Avalon: Yeah, this is a really surreal moment. I'm just taking it in right now, because I remember-- Well, Scott and I have a debate about in the beginning, who reached out to who and who rescheduled on who, because Scott insists that I rescheduled on him multiple times and was pushing him off to talk to [giggles] in the beginning. 

Scott Emmens: I'm sticking with that story.

Melanie Avalon: But just going back to the beginning, it's really surreal from that moment that we first connected to where we are now. Because I know, regardless of the details of how it happened, we did have a phone call to meet each other many, many months ago, about a year ago now, right?

Scott Emmens: Yeah. It was almost a year to the day. It's just about a year. 

Melanie Avalon: Yeah, that's crazy. We had a phone call. Basically, Scott reached out to me. Again, we debate how this actually went down. But he reached out to me to talk about his MD Logic line and just the potential for synergy there. We weren't quite sure in what capacity, but I had been wanting to potentially create a supplement line and potentially make a serrapeptase. When we had our first call, we just connected on so many levels. I think we literally talked about the role of enteric coatings in supplements for probably 45 minutes and I think that's when we know that there's something here. I'm going to stop talking though, Scott, would you like to tell listeners a little bit about your personal story, because you do have a history in the pharmaceutical industry prior to your work at MD Logic. So, what's your background, what's your story, how did you come to MD Logic, why are you and I working together now, just all the things?

Scott Emmens: Yeah. I'd love to tell my side of how we met. Actually, I think it was you that either responded quickly or maybe liked something I sent your way and it was near infrared and my DYI infrared sauna. So, I put that on Instagram. I think I just either copied you or sent you.

Melanie Avalon: Scott, I don't think that happened.

Scott Emmens: It did. You totally loved my DYI Infrared Sauna.

Melanie Avalon: Okay, maybe. I think maybe you DM'ed me it and maybe I liked the DM. Is that possibility?

Scott Emmens: You know what? That's very possible. That's probably more likely. I said I'd love to catch up with you and discuss how we could partner together. And you said, "That sounds good. We'll be in touch." And then we set up a date, and then you rescheduled, and then we set up a date, and then you rescheduled, and then I thought, "Well, if the third one doesn't happen, this is probably not going to happen." And then we ultimately did connect by phone and you're right. It was supposed to be, I think, a 30-minute exploratory phone call and we've spent two hours on the phone just talking about the geekiest stuff you can possibly talk about when it comes to supplements, and science, and biohacking. It was a great conversation. I knew immediately that we'd end up working together from that moment. I was excited. 

To answer your question a little bit about my background for you and for your audience, so, I did start my career in pharmaceuticals. I spent a good 20 plus years in the biotech pharmaceutical space and it ranged from your mundane blood pressure medications, all the way to orphan drugs, and rare disease medications. Orphan drugs are drugs that are for diseases. They're really made for orphan diseases. And those are diseases that are defined as, I believe it's less than 20,000 patients. You have to double check me on the number. But if you have a drug that's in the orphan or rare disease space, orphan being the most rare. Then the FDA gives that usually Fast Track approval and typically, they're going to give you a voucher to get your product to market sooner. 

The reason that they do that is, if it's a disease that's "an orphan disease" and then 20,000 patients that have it, well, there's not a lot of impetus or motivation from a pharmaceutical company to take the time and energy to find the population, to conduct the study, and then to make a drug that's reasonably priced enough, that's not going to break the bank of those 20,000 patients, but these people need help and support. So, the FDA gives special timelines and a slightly different review process for orphan drugs. It really just allows them to get to market much faster for less capital upfront.

Melanie Avalon: Last night, I was listening to Peter Attia, one of his Q&A episodes on drug trials, and he was talking about how Phase 1 of the drug trial is testing only for toxicity, basically. So, in that situation, do they even Fast Track that, because not to be morbid, but there's less chance of hurting people? 

Scott Emmens: No, you're still going to have to do all of your toxicity studies right and you're going to have to do all of the basic toxicity studies, and metabolite studies, and you're going to have to do all the essential things to make sure the product is essentially safe and effective. However, where there are some differences is, for example, the size of the trial. For a cholesterol medication, you might need to do 5,000 to 7,000 patients. But for an orphan drug, you may only need to study, let's say, two studies of hundred patients per study. Because it's so difficult to find those patients and enroll them, you're not going to be able to do that with 5000 people. It's only 20,000 people. Where you see the speed pickup is in the number of patients that are in the trial, it's going to be a much smaller trial, and then the FDA expedites review of that product. 

The other thing that can happen is, in the regulatory decision, where the FDA has to make a decision on this drug for said orphan disease, they might be more inclined to approve it, even if it has some known side effects. Because there's nothing else or there's the other products in the market also cause side effects, they're not very effective. So, you might get a little bit more leniency in an orphan drug or disease state that's very serious, but just really doesn't have any effective treatments.

Melanie Avalon: Okay. That's what I think I was getting at the leniency. That would make sense.

Scott Emmens: Yeah. When the FDA board votes, they'll take everything into consideration. Risk benefit ratio and when you're looking at an orphan disease, obviously, the benefit to risk ratio is going to bump up a little, because you've got so few patients that are really, really sick, because typically, these orphan diseases, the outcome is a lot of morbidity and mortality and it's rather quick. Often, they're going to give the benefit of the doubt to get that product to market. What they'll do if the product, let's say, has some side effects they're pretty concerned about, they might do what's called an extension trial. I think it's called [unintelligible [00:15:39] the acronym. And that's basically a post-marketing tracking of every prescription written to every patient that gets that drug and then you track everything that happens with that patient for a period of two to three years to make sure that those concerns you might have had don't show up in a larger population or in a more significant way.

Melanie Avalon: Okay, so, back to your story.

Scott Emmens: I spent a lot of time in the biotech industry. But my mother was an early influence on me. She was a little bit of a hippie in the day in the 70s. Everything was organically made, everything was homemade. For Easter, I literally got sesame sticks, like, that was my Easter candy. [laughs] My treat might be some grapes. I didn't know what a cookie was or a Ring Ding until I went to kindergarten and I tasted another kid's lunch and I was like, "What is that spectacular thing you're eating?" I kind of grew up in this health environment and then in sixth through maybe 10th grade ate a lot of junk food as most kids that age do. But I did notice, I didn't feel as good. I started playing sports, and I started wrestling, and I really wanted to get healthy. That's when I got back into, "How am I going to keep my performance as a wrestler in peak performance?" and this was the 80s, 90s. I'm dating myself a tad, but that's Muscular Development. What was the other magazine that was out of the time? Ironman, something or other. I don't even know if Men's Fitness was out at that point. 

I really started to dig into that and then I started to dig into some biology books, and just felt like, "This was what I wanted to do." I loved understanding how the human body worked, I loved enhancing the optimization of my own personal physical performance. Then I just loved science, it was my thing. As you know, all things sci-fi including Star Trek. When I went to college, I became an environmental science major, to kind of dig in that, but I got more and more into weightlifting, which then turned into bodybuilding. Now, bodybuilding is probably one of the greatest ways to self-learn biohacking, but I don't recommend it. It's not exactly the healthiest sport that there is on earth. But you do learn exactly how your body feels. You get to the point, where when you're bodybuilding, you've got to get down to 4% body fat, you've got to keep your muscle mass going. I was a natural bodybuilder, not doing steroids. For me, I had to work a little harder, I had to know the nutrition a little better, I had to really make sure that what I was doing was working, because I was going up against these guys that I knew were doing other testosterone therapies, we'll call it. So, I really wanted to continue on that path and so I switched majors at that point to become a biology major with the intention of going into sports medicine as a physician assistant. So, that was the path. 

While I was doing, my physician assistant rotation in the hospital, these pharmaceutical people were coming into the hospital to talk to doctors. Well, a few folks started talking about it, a couple of managers met me and the next thing I knew I was getting recruited/drafted into the pharmaceutical industry. I found myself with a really well-paying job and I really enjoyed teaching the science and helping, spread the message about education, about how to prevent diabetes or whatever the disease I was working on at the time, prevent hypertension. And then, explaining to the physicians, where our drug was appropriate, where it wasn't appropriate. It was a really good career and I really enjoyed that for a long time. Ultimately, though, I started my own biotech company. That worked out really well. We sold that in 2020. And then my passion, which has always been optimizing human health and longevity, I had an opportunity to begin building this wellness company with one of the other partners from my biotech company and we decided to do that in February of 2020, literally, one month before the pandemic.

Melanie Avalon: A few thoughts to that. First of all, I know your story and I've gotten to know you so well over the past year. But just hearing your story again now, it just iterates to me how perfect of a partner you are, because you have the background, and the experience, and all the things like you just talked about. You have the health and wellness background from growing up and realizing the importance of nutrition, the bodybuilding world, which is such a world, I think for understanding. Again, like you said, how things really do affect your body and including things like supplements. Then you have the pharmaceutical background, and then ultimately, MD Logic. Can you talk a little bit more about MD Logic and also, because MD Logic already existed prior to 2020? So, what brought you to that company and what are their current goals? What do you guys do?

Scott Emmens: That's a great question. MD Logic was started in 2005 by a group of physicians, who were really struggling at that point. There were a number of physician-only brands, but not nearly as many as they are today. And they didn't feel they were getting the exact products that they wanted. They created MD Logic, and worked with our manufacturer to design and make their line of products. They didn't want them to be private label with their physician, individual physician names on it. They want it to be a brand of products that physicians could trust and go to. They created that brand in 2005 and brand again till 2020. What made us decide to take on MD Logic was, it just really happened organically. My partner, Wes and I both are big tennis buffs, we love playing tennis, and we would talk about strategy, and talk about playing tennis. 

One day, Wes just got into the topic of, "What do you do for maintenance of health and how do you keep your joints in shape?" Because Wes is about my age. I'm 51 years old. At that age, these things are important. I started telling you, "Oh, actually, I'm really into the supplement world and in the biohacking world, here are some things I can give you some guidance on." I started giving Wes some tips on what you might want to take for tennis in terms of a pre-workout mix, what do you might want to take post workout, how to avoid--? He was getting some cramps in his legs, things like that. We just had these informal discussions. And then as we got closer to selling our biotech company, the opportunity to buy MD Logic came along, because the owner of the brand had moved the other physicians, only two or three physicians still actively using it at that point. We had an opportunity to purchase it and we said, "You know what, this looks like a really good brand. We know the manufacturer and we know that they're going to continue to support the product, we know that they have the highest standards of quality, they test the product before they-- every ingredient is tested before it even comes in for purity, for potency, for toxic metals, mold, and then its composition to make sure it is what they say it is." Every single ingredient is tested before it even walks in the door. 

And then all those products that are made are retested, again, to make sure that they have that same purity, that same potency, that they have all the things that we've said that they were going to have in them and they pass all the compliance tests as well. We knew the quality of the company, we knew a few of the positions, we interviewed with them. They raved about the brand, they raved about the products, they just felt like it needed some tender loving care. Having been in the biotech industry and being a supplement buff, Wes also liked supplements. He was into health. We just said let's pool our money together, and bring in some investors, and start this company. And so, that's what we did. We bought MD Logic, the brand and then turned it into a company in 2020.

Melanie Avalon: Well, congrats on that, by the way. A few things I wanted to touch on. One was, I just want to tell the listeners, when Scott says that he's into the biohacking stuff, he really is into the biohacking stuff. That's been one of the most amazing things about our relationship, as well as we can just geek out on all of the biohacking things for so long. You listen to all of the stuff I listen to and are really interested in all the different dietary and lifestyle approaches. It's been really, really wonderful. I'm glad you brought up the purity and the potency and the testing and all of that, because there're two really big topics that I definitely want to tackle in today's episode. And one is the actual supplement industry itself and what's going into that, what to look for, and then also the huge topic of what supplements people actually need to take, or should be taking, or might want to take? And as a teaser, I do have a lot of questions from listeners I'll be leaving those in as well.

I was debating which avenue to go first, but maybe since you did touch on that purity, that potency that testing, so, stepping back a little, supplements in general, because there's pharmaceuticals that require a prescription from a doctor, then there's this whole supplement world, where people can get supplements on the shelf to the store, they can get them online, they're very easily accessible. And at least from my understanding, there seems to be very little regulation. So, here's the first question. I think supplements can seem more credible if they're on a store shelf, but what does that even mean? Are all supplements safe to take? What are your thoughts on where we get our supplements from, what should we be looking for in supplements?

Scott Emmens: There's a lot of different questions and a lot of nuances to what you're asking. I think everyone has those questions. Everyone wonders like, "Is this generic brand from drugstore A, is this a good brand?" "Is this stuff from large, shipping company, is this a good supplement?" The brand itself may very well be a good brand. The issue with them going and being sitting in other warehouses or sitting in third party warehouses with the brand have no control over what's going on. It could accelerate the degradation of that product. Yes, I think people tend to think when they see it on a shelf that it might have a higher quality in point in fact, though, it might just be easy to take those products and put them on the shelf, because they can manufacture them in huge bulk for very little cost, and they're using ingredients that aren't necessarily the best forms of ingredients. For example, you and I will talk more about this. I'm sure have been working on a magnesium and what are all the right forms you want. We've discovered there're somewhere between 12 and 16 different magnesiums depending on how you want to define which ones are "allowed in the US," which ones are under patent, et cetera, but there's no less than 12 forms of magnesium. 

We know that magnesium oxide, for example, while it contains a high amount of elemental magnesium, your body only absorbs about 5% of it. It's not a very good magnesium by itself to replace low dietary magnesium. Just because something's on a shelf, or at a store, or even at a high-end store, a lot of times those products are just third-party manufactured for that high end store by another manufacturer. Since you don't have visibility into who that manufacturer is, you don't necessarily know if it's good. The things to look forward that a lot of folks know are and the most important is, United States manufactured, meaning assembled. Now, they're going to get ingredients from all over the world. You're going to source ingredients from all over the world. But you want a manufacturer in the United States, so that it's done under certain stringent guidelines, and those stringent guidelines are the same ones that the FDA has for prescription drugs and that's called GMP or good manufacturing process. Most people don't recognize that if you have GMP, it's not just a certification that you get once. If you're a GMP-certified manufacturing facility for supplements, you were under the FDA's purview all of the time. 

Just part of their natural way that they do business, if you're a GMP facility is they're going to come to your facility, every year, sometimes two or more often, if they suspect something is going wrong, but at least every year, sometimes it's a surprise, sometimes they announce it, and they come in and they look for various things you're not doing correctly to the GMP process. For example, one of the things that they want you to do is isolate ingredients, so that you're not getting cross contamination. If they were to come into a facility and see two ingredients that were crisscrossing or touching one another, that might be a note in their findings. And then you can get various degrees of warning letters that will either create them to want to be in your facility more often. They'll ask for a written, how are you going to resolve this. That's the GMP manufacturing portion. The FDA does inspect all of the GMP certified facilities and make sure that they're doing what they're supposed to do. That's why that GMP certification is so important. So, you don't see that on your bottle or it's not clearly clear, then you probably don't want to go with that company.

Melanie Avalon: Wow, I learned so much just now. I didn't realize all of that nuance behind that certification. I've learned a lot. This is very helpful. Does that certification include the testing for purity, and potency, and toxicity as well?

Scott Emmens: Yes. Order for the products to be considered safe for human consumption, you've got to do a baseline of certifications. Now, if you get a CFA from the vendor, some companies would take that CFA from the vendor and say, "Okay, this is clean, because we have the CFA vendor put it on to the vendor." Meaning, the person who sold you the raw ingredient. The problem with doing just that way though, is A, you're not really following the spirit of the laws of GMP meeting. You've tested it. And B, there are companies that will sell active ingredient that maybe is a little old, maybe it's supposed to be 80% pure, but it's only 75% pure, it's not quite reading specs, and they'll try and discount it, and there are some shops that will purchase that stuff. Now, there's nothing wrong with it as long as it doesn't go bad and they disclose that their percentage is lower. But if they don't test it, how would they know. It's really important that every company test their active ingredient or the raw ingredient that comes in for the potency of that product, the purity of that product, and then to make sure that that product is free of toxins, and molds, and heavy metals. And finally, that the product that you've gotten is in fact, the product that you said. Meaning I asked for astragalus, and I got astragalus or I asked for astragalus, and it's 60% astragalus and it's 30% just cellulose.

Melanie Avalon: Speaking to that, there are some pretty shocking studies where they do just that they look at different brands and see if they actually contain what they say they contain and it's just not. Like, did you say that study on the melatonin? 

Scott Emmens: I did not. But it's interesting, you bring that up a mutual friend of ours, who just tried the MD Logic melatonin. She said, "She took three," because she always takes three of her brand and she said, "it knocked her out," because and then she said, "I don't think that the brand I'm taking actually has six milligrams, it says six milligrams, but I was taking three and I was fine in the morning. I took three of yours, which are five milligrams and I was so tired in the morning." She said clearly, they weren't six milligrams. So, I'm curious to hear this melatonin story or study I should say.

Melanie Avalon: Yeah, I haven't read it in a while. So, I'll put a link to it in the show notes. But it basically just looked at these different melatonin supplements from multiple brands and it was all over the place as far as if it actually contained what it said. It was pretty scary.

Scott Emmens: Yeah, that doesn't totally shock me, especially with melatonin, because I have had some interesting experiences with melatonin as well, much like our friend. But I think that's why it's so important. Again, if you're following GMP all the way, and then you're going that extra level, for example, we don't just test the ingredients as they come in, we then batch test, meaning, we randomly pull bottles off of the assembly line, and then test those bottles, and the product in it to say, "Okay, we've said there's five milligrams of melatonin in every capsule, is there five milligrams of melatonin in every capsule?" Or the multi-ingredient like our immunologic, which has seven, I think it's 14 different ingredients. You got zinc, quercetin, vitamin D, vitamin C, astragalus, selenium. We have to then take those and individually test a few of those bottles coming off the shelves as the batches going through to say, "Does it have 10 milligrams of selenium or does it have the 50 milligrams of zinc that we've said." It's not just that we're testing the ingredients as they're coming in. We make sure that once the final product is done, that final product also passes all of those same tests in the additional test is, does it have the milligrams of each ingredient that we've said it has. If it doesn't, then it just gets thrown away and we either check the batch or that might be a bad bottle, maybe it's a one off, or you just make an entire new batch. We're not going to send something out that does not have what we say is in it.

Melanie Avalon: It's something else that this made me think of and it's something you and I have talked about a lot, because you're talking about testing for the toxins and the mold and things like that. Because we've been working on formulating a berberine, for example. It was really important to me to get a USDA organic berberine. But then the more we are talking about it, the more I was realizing that say you don't use an organic berberine. If you yourself are doing all of that testing to ascertain if there are toxins or not, it's almost like not that the USDA organic label isn't important, but I can see how it'd be possible that you could have a non-organic supplement tested that would be "safer" than an organic supplement that wasn't tested. Thoughts?

Scott Emmens: Yeah, that's absolutely true. I think it's just like when we say natural flavors versus artificial flavors, you could have a natural product or natural flavor. There's just as many downsides or more than something that is artificial. There is some truth to that. To your point, because you're testing for the purity of that ingredient, you're testing for the heavy metals and the toxins in that ingredient. You're likely going to the point mitigate the risk of "it's not organic." Now, it's always better if you can, not always, it's mostly better if you can start with organic, because then you are more likely to have less toxins and then there are some things that are just really difficult to detect like pesticides and to what level of the pesticides in there. Those are tests that are not necessarily as easy to complete with every single ingredient. So, if it's organic, you're a little more confident that it's not covered in some sort of pesticide. 

Melanie Avalon: Okay, 100%. Another question from that. That said, we're testing the actual ingredients for toxicity, and mold, and issues, and heavy metals. But there are all of these other ingredients that are very, very common in supplements, GMP-certified supplements as well, but might actually pose an issue. I've learned so much about this with our own formulation for the serrapeptase and our future supplements. Why are there these other ingredients in the first place? Jessica says, "How can I better understand what the other ingredients in a supplement may be doing to my body?" What are these other ingredients, are they necessarily safe, why are they there, other ingredients? And for listeners, I mean, maybe this is being too over clarifying. But if you look at the supplement bottle, you see the actual supplement that you're buying it for the active ingredient, but then there's this other ingredient list and it often includes these other things. So, what are those and should we be concerned about them?

Scott Emmens: Before I get into what those are, because I think your listeners are going to learn something about what the purpose is. They might know what those things are, they might have heard of magnesium stearate or calcium palmitate, but what is the purpose and why are they used? I want to take one quick step back, because earlier you had said, it's not a lot of FDA supervision on the supplement companies. I would say, actually, the FDA does a really good job of monitoring claims of companies that are making claims about their supplements. They do a good job on the companies that are GMP certified and making sure that they're following the good manufacturing processes to prevent contamination, to prevent any toxins from getting in there to make sure that all of the processes are being followed, so that the ingredients are correct. They do a pretty good job of that and they do a really good job of watching what people are putting claims on. There is a good bit of scrutiny from the FDA on supplements. 

I think where the public perception comes in is what you were talking about earlier, that sometimes, the ingredients are just not to the level that they say. They're a little bit too much, a little bit too little. But interestingly enough, that can actually happen with prescription drugs. A generic drug can actually have a variance of 10%. Meaning, they say it's got 1000 milligrams in it, maybe it only has 900, maybe it has 1,100. There are variances. Even within prescription drugs, they allow for a slight variance within that spectrum. What might happen is, these companies are is taking a variance a little too far. But there is a good oversight. I just want to be clear that there's a good oversight. I think the majority of companies try to do the right thing, especially in today's climate and with a lot of the quality companies that are out there. But there are a lot of folks that are just either trying too hard to get their product to market and maybe taking advantage of that 10% on either side.

Melanie Avalon: That's a good clarity. Really quick question. The 10%, is it 10% across the board or is it adjusted for--? If you have a supplement, where the effective dose is a very narrow range, like, the 10% might have more implications based on what the original dosing is?

Scott Emmens: Yes. Especially, if it's a medication that has a really narrow therapeutic index to put that into normal terms, that means that the dose that you take for getting well and then the dose that will make you really sick are really, you're talking about a couple of milligrams difference. If 10 milligrams makes you better, but 12 makes you sick, that's a narrow therapeutic window. In that case, you've got to be really spot on with your product. There are some products, for example, that have been generic for decades. But the main manufacturer is still the one that makes it, because the process to do it and make sure that it stays within that that really tight, narrow therapeutic index is so difficult that the generic companies don't want to take it on. 

A great example of that are some of the thyroid hormones, because they have to be really specific. I think Premarin might still be manufactured by the original makers of it, it might be generic, but I think it still might be manufactured by them, don't quote me on that, but there are drugs like that. Antidepressants, there's some where the generic version wasn't quite getting it done. So, they had to go back to the branded one to make sure it was within that therapeutic window. So, very astute, Melanie, I think, if you've got a product that has a narrow therapeutic window, meaning, a tiny miss on either side could cause problems, yes, at that point you're going to have much more stringent guidelines and you should.

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Melanie Avalon: There's a book I've been wanting to read and now, the title of it is slipping my mind. I was discussing it actually with Dr. Alan Christianson. He wrote an array of books like The Thyroid Reset Diet and The Metabolism Reset Diet, but he works a lot with the thyroid. And he, for example, is not a fan of compounded thyroid medication, because of the potential for what you just spoke about. It's such a narrow range that if it's even just off a little bit, it can have massive implications. And there's some book that came out recently that was all about this. I'll have to find it and put it in the show notes. But it was about compounding pharmacies doing the wrong amounts of things and the issues that happen with that.

Scott Emmens: Yeah, compound pharmacies are a great thing to have. Because there're certain people that need very special designs of medications or kids that can't swallow pills. Compound pharmacies serve a really important niche in the healthcare space, where they've gotten into trouble is where exactly what you've said. They're not spending enough time being precise with the exact dose on medicines that it really makes a difference in and to the listeners so I'm sure most know what a compound pharmacy is, but in case you don't, a compound pharmacy is a pharmacy that will take a medication that's in a pill form or gel form, and they'll blend it into a liquid for a child, for example, or they'll take two or three other medications, and they'll blend them together to get to the right progesterone or estrogen ratio, let's say they were working on a hormone product, for example. So, that's what they do and they serve that great purpose.

But yes, you're right, Melanie. Where they've gotten into trouble is, where they've got these products that are narrow therapeutic windows and they're over or under prescribing or adding that active ingredient. And the other places, sometimes, there was one big case in the early 2000s I want to say, where there was a tremendous amount of cross contamination with bacteria, and viruses, and things that were getting into the, I think, it might have been even E. coli that was getting into this one particular product.

Melanie Avalon: Actually, that brings everything together full circle, because the other use of compounding pharmacies could be included in what you just said, but it might be a little bit different, which is sometimes, they will rather than get the generic form and crush it up or dose it differently, they'll get just the source ingredient and then you can actually choose your own fillers. This is why everything comes together. For example, I get things compounded often, because I'm on thyroid medication. I do actually use a compounding pharmacy, but they get just the pure thyroid hormone and then I choose the filler. So, I usually compound them with ascorbic acid, which is vitamin C, which brings us back to this filler thing.

Scott Emmens: It does, pulls that to full circle.

Melanie Avalon: So, the fillers, I've been very specific about them for a while. So, what are they? 

Scott Emmens: There're two things that people sometimes get confused. There are anti-caking agents and then there are fillers, and they're used for two very different purposes. The most common thing you're going to see on your labels is going to be magnesium stearate, or calcium palmitate, or silicon dioxide and that will be on the other ingredients list. You also see micro cellulose from time to time, stearic acid, hypromellose things like that. But the big ones are the stearate, the palmitate, [unintelligible [00:48:17], silicon dioxide rather and those are anti-caking agents. Why do you need an anti-caking agent? Well, when you're making these products in massive quantities, they're going through these machines and then you have to get into this tiny little capsule at a very high rate of speed. But a lot of these supplements are sticky and they attract water. Well, as soon as the water, let's say, the machine is cold, and you're putting warm powder in there, and condensation, all of a sudden, the moisture from the air, the product starts to kick up. And then if you're adding another product that maybe is a little bit sticky, the product really starts to kick up. 

They use these anti-caking agents, which are things like magnesium stearate, and calcium palmitate, and so forth, so that the product just flows through the machine quickly and easily into the capsule without jamming up the machines, so, they can make 20 million capsules at the price that it would cost to make 20,000 capsules if you're doing it smaller. That's why those anti-caking agents are used and they're the mainstay of the industry. In terms of their health benefit or health effects, magnesium stearate is actually in foods that you eat. You're going to see magnesium stearate and other stearates in things like beef, and milk, and eggs. It is a natural stearic acid. I believe it's a long chain saturated fatty acid. But again, it's a flow or anti-caking agent. Its main deal is just keep a barrier, so that that powder gets in there and the consistency of the medication is precise. That's what it's doing.

In terms of what it could be doing negative, there are people that feel it could have a laxative effect on you, for folks that do have delicate bowel situations, which I know is something that you talk about quite a bit, it can irritate the mucous lining of your bowels and trigger some issues in your bowels that aren't necessarily going to be positive. There are some studies, however, they haven't really panned out that there could be a minor in large doses mind you not like one pill, in large doses. There could be some mild impact on immune system if you're taking them in significant amounts. And then there's a little bit of a concern from people that think that pesticides might be in that stearate, because a lot of the stearate comes from seed oils and seed oils are particularly of concern, especially some of the genetically modified ones that are designed to be sprayed with various insecticides and pesticides. 

In terms of what the FDA says, magnesium stearate is G.R.A.S., which is generally recognized as safe as are all the other anti-caking agents. If you're taking one or two supplements a day, I wouldn't be concerned about at all. Even three or four supplements a day, I wouldn't be concerned about at all. But when you start taking 10, 11 supplements a day, many of us biohackers do, that's where you start to think maybe I'd like to dial down my magnesium stearate. I know that was a particular point, when we were creating your serrapeptase, you were adamant that you did not want any serrapeptase in your--magnesium stearate, palmitate, anything that was on that spectrum of potentially bad, you didn't want that in there. And I'll pause there to get your either follow up question or thoughts on that.

Melanie Avalon: I look at so many supplement brands. I'm always looking at different supplements, because it's been a huge part of my life for so long with my focus on health and wellness in biohacking and all the things. And maybe I err on the side of being overcautious. I thought what you just gave us a very nuanced and excellent answer to the question, because you're not saying like, it's going to kill you. It's bad automatically, nor that it's completely fine. It seems context is really important. 

Scott Emmens: Dosage and context. 

Melanie Avalon: Yeah, exactly. Although, interestingly, I was just thinking, because there's again, I'm going to reference a book that I don't remember. Although, I did remember the other book, the compounding book was called Kill Shot. It came out in February of 2021. The tagline says, The Untold Story Of The Worst Contaminated Drug Crisis In U.S. History.

Scott Emmens: That's the one I was talking about, where they--

Melanie Avalon: Oh, really? 

Scott Emmens: Yeah. What year was that? Early 2000?

Melanie Avalon: I'm not sure, probably.

Scott Emmens: What year was that? 

Melanie Avalon: That it came out or that what it's about?

Scott Emmens: When the contamination happened? I was thinking early 2000s. 

Melanie Avalon: It was the New England Compounding Center. They don't say the date. 

Scott Emmens: And that's really what got compounding pharmacies on the radar in a negative way. That was a landmark case.

Melanie Avalon: They don't say the date in the brief description, but I'll put a link to it in the show notes. There was another book, I don’t know if it was a book or just a person in this sphere, but he was advocating the idea that potential toxicity of the buildup of these fillers and things in our supplements in our body, which again, it's hard to know to what extent these things are actually having certain effects. But I guess, just for me, I just would love to err on the side of-- If I can take it all out to the extent that I can, that would be amazing. Okay, friends, listeners, so, when I met Scott, this is going to answer this topic, this question that we're talking about, we decided to create serrapeptase for the first supplement and maybe we can circle back to why we made that decision. But in the initial formulation process, I was so intense and Scott had to look up so many things for me. I was like, "He's going to leave, he's going to give up on me."

Scott Emmens: It was close, Melanie. it was borderline for a while there. [laughs] 

Melanie Avalon: I felt so bad, because I would basically veto everything and then he would go and do all this research, and he would come to me really excited with an ingredient we could possibly use and I'd be like, "Nope, we can't use that either, because of blah, blah, blah." He found an organic rice related supplement and then I was like, "No, because people with autoimmune issues might struggle."

Scott Emmens: I was so excited about that one, because you would say, "I don't want any magnesium stearate, I don't want any--" I'm like, "All right, I still need some sort of flow agent." And so, I found this flow agent that was made from rice husks and I was like, "Oh, perfect, organic rice husks. This is perfect. She's going to love it." And then you're like, "Yeah, no, I don't do rice." I was like that was the one that broke me. I was like, "Oh, my God." [laughs] 

Melanie Avalon: Because you also came to me with acacia and you were so excited. You're like, "This has been shown to help people's bowel movements, it has benefits" and I was like, "No, we can't do acacia. It's a no for people who have-- I think people, who react to FODMAPs."

Scott Emmens: Yes, which I learned about that day. Yeah, I remember.

Melanie Avalon: I will say, thank you for sticking with me, because I know that was really rough. [giggles] But then I'll let you tell the story what we came to.

Scott Emmens: The reason that I stuck with you was because I had the same vision of like, "What's the cleanest possible product that we can create?" Not just the first product, but to the entire line. You and I have discussed that, MD Logic is beginning to look at all of our products and figure out, where can we get rid of the stearates and the palmitates, and what will we use to replace them. It's not as easy as just swapping out. For each product, we're making with you, Melanie, as you know and well, tell it to the audience, it's not like we can just come up with a system that works for every product, because each ingredient has its own level of stickiness. Enzymes happen to be particularly sticky. Serrapeptase is particularly prone to caking up. That one took a lot of how are we going to make this with just medium chain triglycerides, which was a huge, huge success. The fact that we could make a high-potency serrapeptase in MCTs which our research as you and I were discussing it not only could act as the flow agent, but also might enhance its absorption as what we saw in the literature said that the serrapeptase is likely helped by fatty acids and medium chain triglyceride in terms of the absorption through the intestine. So, it was like a double win. 

You're getting this pure MCT with no other fillers, just the capsule and the serrapeptase in the flow agent of MCTs and then that MCT also helped absorption. It was such a huge win. But it was a challenge to get to that point. But the reason I was so hell bent on figuring out how we're going to do this is, I just knew that if we can do it for this product, we can do it for others. And that's where the long-term vision of MD Logic and that's the long-term vision for AvalonX. To your point, let's have the cleanest powerful product. Maybe the magnesium stearate, it's not that bad. But if you're taking, again, 10, 20 capsules a day and you can eliminate it, why not?

Melanie Avalon: I just want to say from the bottom of my heart, thank you so much. Because I just see what you told me going back and forth and bringing me these things. Even with the MCTs, it was an up and down situation. We thought it would maybe work, but then it was like a no, but then it was a yes, but then it was a no. I was riding on the edge of my seat wondering what was going to happen and I just can't even imagine all the phone calls and things that you had to do to make that happen. So, thank you so, so much. The thing I love about the MCTs is and to clarify for people, because this is the Intermittent Fasting Podcast. Listeners are concerned about the clean fast and things like that. And actually, a lot of listener questions about that. So, from my perspective, the MCTs, well, first of all, it's a tiny, tiny amount in these supplements. It's not like you're taking a tablespoon of MCT oil.

Scott Emmens: No, much smaller than that.

Melanie Avalon: It's tiny. But even in that amount, I personally don't see any way that it would break your fast, if anything I think it would actually enhance your fast. And then on top of that, it really helps with the absorption and things like that like we said. And actually, after interviewing Dr. Steven Gundry on the Melanie Avalon Biohacking Podcast for his newest book, which was Unlocking the Keto Code, he really got me thinking, maybe I should be supplementing a tiny bit of MCTs in my diet every day. And so, maybe this can contribute to that a little bit through the supplements.

Scott Emmens: That product will soon to be coming. 

Melanie Avalon: Oh, teaser, teaser, teaser. Actually, another question though because this actually relates to all of this, because with serrapeptase specifically, and we should probably define what that is. But before we do, I'll just ask this question. A lot of people historically have experienced GI effects with serrapeptase. For example, Morris said, "Why do some people experience GI distress because of serrapeptase?" Actually, before we created our AvalonX serrapeptase, I thought it was from the enzyme itself. I thought it was something in serrapeptase that was upsetting people's guts. That might be the case, but I actually now, after everything we went through and ended up creating our formulation, and myself, so many of my audience reporting back that they experienced no GI distress with serrapeptase, and I can say personally, because I've been taking serrapeptase for years, and I always experienced a little bit of discomfort with it and with my AvalonX, none, gone, like it's completely gone. I think it might have been actually from the enteric coatings that are often used in serrapeptase. 

Scott Emmens: That's a good point. We should probably talk briefly about that maybe. 

Melanie Avalon: Yes, I think so. Especially, because I think there's a lot of confusion out there about enteric coatings versus acid-resistant capsules like we use. What is the purpose of enteric coatings and acid-resistant capsules?

Scott Emmens: In enteric coating, whether it's on the product itself in the bead, where they make those little enteric-coated time release beads or within enteric coated-capsule.

Melanie Avalon: Yes. Wait, can I pause you really quickly? Now, I'm getting a flashback. That was the thing, because when we first had our phone call, I was saying that the enteric coating was what we bonded over. But it was this discussion, when I was asking you about the enteric-coated beads versus the enteric-coated capsules. You were so excited, because I don't think anybody probably asked you that before and it was something you had thought about. So, yeah. Sorry, I interrupted.

Scott Emmens: Yeah, I was very excited, because I'm like, "Ooh, I have studied this. I have this answer." Yes, I was excited to be able to discuss it. You were equally as excited to talk about it. I remember distinctly we were having a conversation about, you said, "Well, shouldn't it be enteric coated, because it has to get through the acid of the stomach." I said, "It absolutely has to make it through the stomach." It's acid liable, meaning, it gets destroyed in acid. Yes, we've got to make it get through the stomach intact. But I don't think enteric coating is the best way to go for a couple of reasons. The first is, it's either a chemical coating on the capsule itself and that chemical coating is usually some plasticized chemical. Basically, it's like a plastic. These enteric-coated capsules, they don't necessarily tell you the ingredients in that enteric coating either. It might say, enteric-coated beads or enteric-coated capsule. But it doesn't always tell you what that enteric coating is made of. When the enteric coating came up, I said, "Well, if you do the enteric-coated beads or capsules, you're going to be putting another-- a different chemical on and/or a chemical/plastic, that's going to act as protectant before it gets into the stomach."

The other thing with enteric-coated beads, especially is, some of those beads break up before others, some don't make it through intact, so just to be wasn't the right way to go for your brand, because you wanted it so clean. Once we had the discussion, I think memory serves, you were like, "Yeah, absolutely I'm on board with that." The difference between your capsule and most of the "enteric-coated capsules" is it's a very, very robust, delayed, release capsule that is designed to not degrade in acid, but designed to degrade much faster in a pH of seven or above. I took four brands plus yours, and I had a video that I'll send out to you at some point in time. We put them in vinegar, which is about a three pH or so. The AvalonX brand was literally still intact three hours later. However, you put that in water and it dissolves in 10 minutes. I think that also might have something to do with the fact that you're not getting an upset stomach, because you're not having to digest plastics or other enteric-coated chemicals that are on these enteric-coated products that could have an impact on your GI system for sure. Your serrapeptase uses the capsule is a vegetable delayed capsule release, so it's vegan, there's no chemicals, nothing else on it. It's just designed to be acid resistant through its thickness in its osmotic layer and that's it. So, you're getting a pure delayed capsule versus an enteric released capsule or beads.

Melanie Avalon: Yeah, and I was so thrilled when you took those videos and did those experiments at home, because that really shows the effectiveness. You can see that our AvalonX serrapeptase is not breaking down in the acidic conditions compared to how some of the other brands were, and then it does break down in the alkaline environment that you need it to release into the intestine. And then actually, since we're talking about it, that would answer-- Tracy's question was "serrapeptase." She wants to know, will coffee affect it and other people have been asking me that as well. Now, people can understand, why coffee is okay to have with it, because coffee is slightly acidic itself. And then I actually asked you this, Scott and you were saying that, coffee on top of once it gets mixed with your stomach acid, that environment will still be acidic enough that it's not going to break down the capsule.

Scott Emmens: I take my serrapeptase every morning with my coffee. That's the first thing I do is, I have my coffee, put a pinch of salt in my coffee. For a couple of reasons, it helps with bitterness and it also keeps you a little hydrated. Then I take my serrapeptase, no problem. You're right. Once you drank that coffee, it's hitting your stomach and that's a pH of two or three. It's not going to be anywhere near alkaline enough to dissolve that capsule.

Melanie Avalon: And then actually, we have another good question from Bridget. She says, "I just received your serrapeptase. I'm wondering when to take it? Will it break my clean fast and are there any contraindications with other supplements?" We've answered a bit of this, but we can recap. And also, for listeners, they can actually go to avalonx.us/faq and we have a lot of questions there. Briefly answer your questions, Bridget, "Well, will it break my clean fast?" I was talking about that earlier that it's fine for your clean fast. And then when to take it? It is super important to take it on an empty stomach for the reasons discussed, because if you take it with food and maybe this is the time, where we can actually talk about what it is, then there's a potential that it will break down, because it's a proteolytic enzyme that breaks down things that will actually attach to your food and break down your food rather than getting into your bloodstream, where it then breaks down problematic proteins in your body. So, to define serrapeptase, this actually goes back to Scott and I's first conversation because you hadn't heard of serrapeptase, right? 

Scott Emmens: No. I got to say, we both caught each other with a supplement that neither of us had heard of. You had mentioned serrapeptase, I was talking about galantamine and I said, "I can't believe it, but I've never heard of serrapeptase." And then you started telling me about it. I think there's something here.

Melanie Avalon: Even now, I'm actually still shocked that you hadn't heard of it. But yeah, it's just funny, because it's a very niche supplement. But our audience on this show, they're so familiar with it, because I'm very well experienced and versed in supplements and I experiment with a lot of different ones, and we can talk about that a little bit later about what you should or should not be taking. But my cohost, Gin at the time, she doesn't take a lot of supplements, but there was one supplement she was currently taking when she and I first met, and it was serrapeptase. It created this whole serrapeptase fan club. Yeah, so, I was really passionate about it for so long. What it is? It's an enzyme originally created by the Japanese silkworm and it is not cultured in the lab, so yes, it is vegan. That's a big misconception. But when you take it in the fasted state, it actually goes into your bloodstream and then it can break down problematic proteins in your body. So, it can really help potentially alleviate conditions, where your body is reacting to these protein buildups. 

The reason I started taking, for example, was for my allergies. It will clear your sinuses like none other. It's amazing for me for that and a lot of listeners have experienced that as well, and then people may experience reduced brain fog. And since then, I've gone and dived deep, deep, deep into the clinical literature about all the studies on it. There's been studies showing how it may reduce inflammation, and even potentially break down amyloid plaque, and reduce cholesterol, and enhance wound healing, and so many things. It's really just a wonder supplement and that it can really enhance so many beneficial processes in your body. That was a reason I wanted to create it as the foundational beginning enzyme. Do you have any thoughts about that or should I--? 

Scott Emmens: Well, that's why I was so in favor of it, because one of the key success factors is that the person selling the product has to have a knowledge of it and a passion for it, and then their audience needs to have some education about what it is. Based on what you told me, I've been on an Intermittent Fasting Podcast for many years, it became a cult little enzyme amongst the audience that you and Gin talk to. I think that was part of the reason I wanted to do it with you as you had such a conviction and passion for it. After having done the research that you had sent over to me that you had and then doing my own research I thought, "This is some kind of product." I had actually ended up buying a few bottles of other brands to test them out. There were a couple I tested out that I was like, "I could feel after three or four capsules, my nasal passages clearing out, allergies getting better, and then I dug into the research on the amyloid plaque. Wow, there's really something here." Yes. I thought, "It was the perfect for supplement to start." It turned out to be true.

Your audience, thank you all. You guys have made it just such a tremendous success. It's really remarkable. I just want to circle back to the question of when to take it and about the fast. I think you've said this, Melanie. But actually, first thing in the morning is probably the best time to take it while you're still in your fasted state, because of the way that it works to the proteolytic enzyme and breaking down problematic proteins, it's going to do that better when your body is already in an autophagy state anyway, and you're almost assisting your body giving you that extra little boost during that time. I will also take it in the evening if I haven't had anything to eat for two or three hours. I'll take one before bed and I find it that helps me kind of wake up a little bit-- a little bit more pep in my step.

Melanie Avalon: I'm glad you said that because we had a question from Teresa and she said, "Do you get benefits from taking serrapeptase more than once a day as in taking two at first wake up, then taking more, say, four hours later while still fasted?" That's actually a different situation than before bed like you were saying, but so, yes, you can take it multiple times and presumably if you're getting more into your system, there's more enzyme to be doing its magic. 

Scott Emmens: Yeah. I think anything that you take multiple times is always going to be better than one time. That's just if you look at the way your body metabolizes things of the half-life of certain things, you're going to get a better outcome if it's in your system for a little bit of a longer period of time. Take one in the morning or two in the morning, one four hours later, you're going to spread the power of it over a longer period of time. For me, the reason I take one in the evening is, doing the research, although, it's mostly in animals. But when you look at the research that it has on breaking down various clots in the blood and various issues in the brain, I thought your brain does this rinse at night when you're sleeping. The cerebral fluid goes in your brain. For lack of a better word, like dishwashes your brain, cleanses it out. So, that's why I take my serrapeptase in the evening with my magnesium. 

Melanie Avalon: And now, I'm so glad we're talking about this, because this actually ties into a much broader topic that we got a lot of questions about. There're actually two big questions here. One, we definitely need to get to, "Which is how to know what to actually take?" I think we can circle back to that. But first, since we're talking about the timing, we got a lot of questions about, "Should you be taking supplements regularly or should you be switching things up?" I'm just going to read some of these and then maybe we can just address all of it in a general answer. For example, Kimmy says that, "She has quite a few supplements that she likes to take and she wanted to know if it could or would be beneficial to take a few supplements one day and then on the next day take different supplements and alternate on different days." 

I think the reason she's asking this is because Terry, for example, said, "should supplements be rotated, so that the body doesn't rely on them?" And then Tina wanted to know, "How do you know what to take long term versus short term?" Oh, and then also, Teresa wanted to know, "How frequently should we test changing doses or skipping doses and what might be assigned that a supplement is no longer working?" I think there's a lot of questions out there about, "should you take supplements every day, do they need to be rotated, do you build up a tolerance?" I think the answer is very long and nuanced, and it depends on what you're taking, and why. I have a lot of thoughts, but Scott, what are your thoughts about this?

Scott Emmens: As an avid taker of supplements, both personally and then as part of my profession, I understand where this question is coming from, because I have had this discussion many times. As a bodybuilder, one of the things you do is you switch up your exercises, so, your muscles don't get used to that same exercise and you continue to get growth. It makes a lot of intuitive sense to ask that question. The first thing I'll say, though is, this is a question you definitely want to work with a health coach on or a physician, someone qualified to work with you. If you can get some testing done, I think a lot of folks want to take supplements and just let their body tell them if it's working. If you're in tune with your body that's going to work more often than not. But I think you want to know where you're at from a testing perspective. 

You know Melanie, we're working with a company right now as you are aware that does some great bloodwork that looks for various, I think it's almost 50 different biomarkers in your blood to determine what nutrients you need. They can combine that with a DNA test. We also have a DNA company working with, and you can combine those two things to look at what's going on, and then you can track that over time to see how it's going. So, there are ways to track what's happening in your body and what's going on both physiologically, meaning, how you feel and then what is happening from a blood chemistry level. I think those are important things to do. Now, they're expensive. So, I don't do them very often.

Melanie Avalon: Well, I don't know what company you're speaking about specifically, Scott. For listeners, I will provide a resource to a very similar company, which is InsideTracker and they've actually sponsored quite a few episodes on this show. They do provide bloodwork testing and I'm glad you were talking about that, because it goes into a broader question, which I think we need to answer. In order to answer the when to take and if you should rotate and all of that stuff, which is Sharon's question of, "How do we know which supplements to take to benefit us?"

Scott Emmens: That's exactly why I wanted to start there. Because if you don't know what's going on, you're using InsideTracker, they're going to let you take a blood test pretty much anywhere. The Quest Diagnostic is who they're mostly connected with. They'll even send someone to your home to take the blood for you. That's pretty easy. But that's your starting point. Because if you have no idea where your blood levels of magnesium, and iron, and copper, and manganese, if you don't know where they are and you just start randomly popping nutrients, you could be offsetting the balance. 

One of the things that I've learned in this industry is that everything has a tradeoff. If you take too much vitamin A, you can bump down your vitamin D. Too much vitamin D, you bump down your vitamin A. Too much copper, you're messing with your iron. Too much iron, you're messing with your copper. Everything you take is going to have an impact on other nutrients, and so, you want to have them in balance. The first thing to do I think is to test. Once you've got that baseline test, you can decide what you're going to focus on and optimize, and then retest later, and see what's going on. That's I think pretty important to do because listening to your body is only going to get you so far. If you're taking things you don't need, you could be shifting the delicate balance of minerals in your body in the wrong direction. So, I'll leave that at that.

Melanie Avalon: These are examples of nutritional supplements. Vitamin D, iron, things like that, but I think it's important to step back, and there're big categories of supplements with different goals, and I think that informs what testing is needed, and how you might be taking it, and if it would need to be rotated. Things like the nutritional supplements that you just talked about, you're taking it for nutritional purpose, it's something that probably depending on what it is. It can be tested, so, you can actually see where your levels are. And then that would inform the frequency or the dosage that you're actually taking of that supplement. It would be a goal that would be related to what your blood level is showing. It's not necessarily-- I would love to hear your thoughts and if you have different thoughts about any of this, Scott, but it's not really something I don't think where you're going to build a tolerance, because you're filling in a nutritional gap. It would have been anyways an external nutrient that the body would need. For whatever reason, you're not able to get it via your diet or you need it in a different, more concentrated dose. So, it's not something where I'm as concerned about the tolerance effect. It's more about just what is the amount that you need and what are you getting? That'd be one category.

Scott Emmens: Yeah. First, let me start with, I completely agree with, what are your objectives in taking the supplements? Are they for beauty, are they for brawn and muscle, are they for your brain health, are they for emotional health, are they for hormonal health? I think the objective of why you're taking it and what you're trying to accomplish is just as important as the testing. You've got to know like, "What is the objective of trying to achieve? If I'm just trying to optimize my nutrition or am I trying to optimize my nutrition for a specific outcome?" That's important. Once you know those two things, you know your DNA says, "Oh, you've got a problem converting folic acid into usable folate." And then you go get tested and sure enough your folate levels are really low. Now, you know that folate it's probably something I'm going to need to take. Now, at what point do you want to "rotate it out?" Well, you may never want to rotate out folate because you've been tested, you know that your DNA doesn't process folic acid. So, that might be a vitamin that you just keep on going. 

Another one, for example, is going to be magnesium. I'm never going to not take my magnesium, because I know I'm not getting it in my diet and I know it's crucial to so many different enzymatic processes of my body. It's crucial for athletic performance, it's crucial for ATP performance, it's crucial for bone manufacturing. I know there's no way in heck I'm getting enough magnesium. Things like that, I'm not going to necessarily rotate out. Things that I do rotate out, for example, are things that are more hormonally based or maybe a vitamin D, vitamin D3, I take in the wintertime, but I don't necessarily take in the summer, because I try to get out in the sun and get natural vitamin D. However, I was once surprised to see that I was doing that tactic, went and got my blood tested and my vitamin D was 32. Now, 32 is actually "normal." But for me, I like to be around 50. So, 32 was surprisingly low considering how much I was in the sun, at least how much I felt I was in the sun and how much vitamin D I was taking. 

The other things I'll rotate, I rotate DHEA. I don't want to take DHEA all the time. I take that from time to time, give my body a little extra boost in the hormone arena. And then there's a product we make called Estro Detox. And that's for both men and women. I think men see that and they think it's a drug just for women. But there are so many plastics in our diet that act as estradiol, or estrogen mimickers, or what do they call muscle obesogens. On top of that, there's a lot of conversion from testosterone that can be to various forms of estrogen. I will do two weeks, I call it a cycle. Two weeks of Estro Detox, three capsules a day, and then I'll go three months and I won't take that. And then I'll retake it again and cleanse my body out of all that estrogen and plastics. There are things I do rotate. But in general, rotation to your point is not something you need to do for building up a tolerance to it. I think it's really more about do you really need it? And if you don't need it, why you're going to take it?

Melanie Avalon: For example, with a vitamin D, I think vitamin D is so, so important for immunity and so many things. That's something where it's been so helpful to have InsideTracker. For listeners, because it can be pricey, we do have a discount code. If you go to insidetracker.com/melanie and use the coupon code MELANIE20, you can actually get 20% off sitewide. So, that's super helpful. But I just pulled up, for example, my InsideTracker app and I can see my vitamin D levels since 2019 on this really cool chart, and I can actually see every test what it was at. When I started, I was pretty low. I started at 36, I dropped at 27, down to the lowest I think was 24. Similar to you, Scott. And then I really got on top of it and I went overboard. So, I started doing one-to-three-minute sessions in UVB tanning booth and supplementing vitamin D and I actually shot it up to 126.

Scott Emmens: Wow, that's a big bump. [laughs] 

Melanie Avalon: It was a slow. It went to 38, and then to 45, and then the next time I tested it was 126 in the red and I was like, "Oh, we need to backtrack a little bit." [laughs] I've actually been pretty good. The last four tests have been between in the 80s, which is the upper high range for InsideTracker's range. Yeah, so that's something super helpful. And then I'm really glad you mentioned that about magnesium because that's a perfect example. Because in my dream world, we get all of our nutrients from food. That's just the way it would be. But unfortunately, that's can be really hard to do with today's modern diet, and farming practices, and nutrient depleted soils. Magnesium is one for example that is involved in so many processes in the body. Our soils are so magnesium depleted that it can be really hard to get enough and most people are magnesium deficient. That's why we've been so excited to be working on our next supplement, which is magnesium. 

I got so many questions when I asked her questions. Jobeth, "When is your magnesium available? Susan, "I'm wondering the same thing. I need to reorder my magnesium before too long." Carly, "Is your magnesium available yet?" Tony, "When will your magnesium be available?" Friends, it is coming soon. I did get questions about, because we've been partnering on this show historically with BiOptimizers that's a really good example of me being really concerned for brands before I had my own and still the importance of finding brands that you really, really trust. I know the founders of BiOptimizers. I've had them on the show multiple times. I felt really, really comfortable partnering with them. I know so many people have benefited from their supplements. It's really been a wonderful thing, because I got this question from Lizzie, for example. She says, "You use to advertise a magnesium. Do you still recommend it?" This is an example, where when I create with Scott and MD Logic, the AvalonX brand, basically, my goal is to look at the supplements that I'm currently taking. So, I was taking Magnesium Breakthrough by BiOptimizers. Find what's there, find what's working, and if I can at all improve on it in any way, do that. Yes, I still recommend BiOptimizers and the AvalonX magnesium that we are creating that I am so excited about. We're basically just going a step above with some things that I really wanted to fine tune. Really making sure they're no extra fillers that are in there.

There'll be less fillers than there are in BiOptimizers. We wanted to add in, Scott was talking about the role of people having issues processing certain like B vitamins, for example, and that can be a genetic thing. We wanted to put in cofactors for magnesium that takes that into account. We're using activated forms of B6 and manganese, which are cofactors in magnesium absorption. And then putting it in a glass bottle, because something that's really, really important to me is the health of not only our bodies, but the planet and I'm just really concerned with plastics in our environment, in our bodies, in the planet. Yes, your BiOptimizers magnesium, I'm not reneging on everything I said about that. I'm grateful to them for creating such an amazing product and I'm really excited to create my own manifestation of magnesium and the best way that I see possible. That was long. So, you have thoughts about that, Scott?

Scott Emmens: Yeah. Condensed that into this one sentence, which you basically did the same thing with serrapeptase that you did with magnesium and we worked with you to do that. How do we make this magnesium? It's really good, take it to insanely perfect level and that's what we did. If you like BiOptimizers, you're going to love AvalonX. And if you want to skip your BiOptimizers, you can certainly do that. But I promise you, this is going to be a tremendous magnesium. I think some of the surprises you're going to announce that are going to go along with that Melanie will just make it all the better. So, I won't spoil that for you.

Melanie Avalon: I know. I'm so excited about everything in the future. 

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Melanie Avalon: We are going back to those different pillars of foundational supplements. The nutritional ones, something like serrapeptase though, that's not a nutrition. That's an enzyme. That's taking a supplement, where it has it's like a verb. The other supplements are like nouns. The serrapeptase is like a verb, because it's doing something in your body. That's something where you don't have to really worry about tolerance or something like that, because it's doing an action that you are supporting your body with. I think the issue with tolerance and things like that comes in with supplements that are more stimulant related. You know caffeine, coffee, things like that or neurotropics, where you might be playing around with neurotransmitters, where there could be the potential for some downregulation of your brain's neurotransmitter system, that's where I think you might need to take into account rotating on and off. Thoughts about that?

Scott Emmens: Yeah, no, I agree completely. I think the area that I brought up where I rotate things on and off are the hormone products or detox products. I don't want to be on a detox product long term. Alpha-lipoic acid is great. But if you're on alpha-lipoic acid all the time, you're in a chronic state of detox and you might just be pushing a lot of things to float through your blood if you're not using a binder with it. There are things that are designed for a specific purpose and a specific timeframe. And then there are things like magnesium and serrapeptase that have specific reasons you're taking them that don't have any build up effect that you should take. A detoxifying agent like a colon cleanse, you're not going to take that on a regular basis or alpha-lipoic acid that's always detoxifying. You could become anemic, because you pull out too much of your iron, or copper, or zinc, for example. 

In the hormones, I rotate, because if you overdo hormones like DHEA or Estro Detox, those can start having some odd effects that you don't want to have either. Those are the only ones I rotate really. If it's got a specific purpose, it's an essential nutrient that I know I'm not in getting my diet. I don't rotate that out and I don't see necessarily a rationale or reason to do so. But in the examples, you and I both gave, I think it makes perfect sense to rotate them out or pause them for a while.

Melanie Avalon: One more topic that it relates to all of this, but we got a lot of questions about taking into consideration the fasting and the eating window. Terry wants to know, "Best supplements to take on a fast versus an eating window." Amy said, "Best timing of supplements. Should it be while fasting, with food? If it's with food, is it before or after and how much? If it's with fasting, how long from the start of the fast to how long before breaking the fast?" Aaron wanted to know, "When to take supplements?" This might be in relation to the serrapeptase fasted or not. Jocelyn, "When best to take if you only have a five-hour eating window." 

My thoughts on that is that, it was a type of supplement, where it is nutritional based. A lot of them can be taken in your eating window with food. I try to put everything that I can in the eating window into the eating window, because why not err on the side of keeping the fast as clean as possible. I take probiotics in the eating window. I know a lot of people take this fast, but I take them in the eating window. I really take most things in the eating window, unless it specifically needs to be fasted. So, that would be serrapeptase, which I think really enhances the fast. Something like-- I'm trying to think, what do I take? Oh, I take berberine fasted, as well as you can also take that before food. But yeah, Scott, you have thoughts on fasting versus eating?

Scott Emmens: Yes. I take most of my water-soluble vitamins and things that are liver supporting or detoxifying on a fasted state. My B vitamins, I'll take on a fasted state, because they're stimulating anyway. I usually take those in the morning. I will take my magnesium. Sometimes, I'll take it one in the morning along with maybe some zinc, although, that's not an optimal way to do that, because zinc can be a little upsetting on the stomach. So, you got to be careful. Certain liver things, I'll take. Milk thistle for example, and berberine. I'll combine those and take those on a fasted state. A lot of the water-soluble vitamins or vitamins that are specifically there to help detox or help with autophagy, I'll take those during my fasted state. 

Things that are there that are antioxidants, that are fat soluble vitamins, vitamin A, vitamin D, vitamin K2, CoQ10, all of those I'm going to take with food. And then if I'm taking something like immunologic, which has a lot of different nutrients in there, I'll take that with food. And obviously, my digestive enzyme, I'm going to take with food as well. I'd say, if it's a water-soluble vitamin, that is going to be working alongside the fast and supporting the fasting or supporting detoxification. I'll take those in the fasted state, usually in the morning, or late morning, or early afternoon. And then I'll take all of my fat-soluble vitamins and other types of nutrients typically with my first meal of the day. And then with dinner, I'll take a few extra things like krill oil, and phosphatidylserine, and then I'll do two more magnesium before bed.

Melanie Avalon: I'm glad you mentioned the digestive enzymes, because that's definitely something where for example, I take HCl and digestive enzymes with my meals every night and I probably will be for life and that really helps me radically, and helps me absorb my food, it helps with any potential GI issues. I just feel like a better person taking them. I know people will say, "Oh, but maybe you're down regulating your natural production of enzymes." But I've looked into it, and I think it's debated a little bit, and I just know that I personally experienced so much benefit that I have no problem taking it every night.

Scott Emmens: I don't think there's any sufficient evidence to show that it downregulates your own acid production. But there is evidence to suggest that heartburn medicines will upregulate your acid production. Proton pump inhibitors, they have a history of studies that show that they have a conglomeration of various side effects. There's a rise in all-cause mortality, there's a rise in fractures, there's a rise in I think, even maybe-- Don't quote me on this. I might even say it, but there's rise in many disease factors of long-term use, not short-term use, but long-term use. And I was on those suckers for 15 years and I decided it was time to get off. I restarted researching like, "How do you get off of these acid blockers?" Because if you're taking acid blocker by virtue of that, you can't digest all your calcium properly. You can't digest your magnesium properly. Your body needs acid to break down your proteins properly, to get vitamin B12 properly, to get your minerals, especially properly. I decided I had to get off it and I started taking the digestive enzymes. This is about four or five years ago.

I wouldn't leave the house without my proton pump inhibitor. Because the heartburn was so bad. I literally was able within a month or two to get almost completely off. And within three months, I only needed those on rare occasions when I just really overdid it. It got to a point where even I didn't even need the digestive enzymes every single night. I only needed to take them with large meals, like, if I was eating dinner out, or having a large holiday meal, or tons of meat, or tons of fat and meat. It's the only time I really need them now, which tells me I didn't downregulate anything. In fact, my digestive system seems to be working better than it was when I was taking the proton pump inhibitors. Ironically enough, my best friend just came to visit me. I haven't seen him in two years since COVID and I was telling about the digestive enzymes last night. He goes, "I always get heartburn. Let me try one of those." 

He had this massive meal, he took only just one of the digestive enzymes, and this morning he woke up he goes, "Dude, I have never slept so great without heartburn in my life." That was just his first time taking it. There're no question digestive enzymes are really important. We know as you age, your acid in your stomach begins to decline, your digestive enzymes begin to decline. So, I think that's one that you probably will be taking for life. But in terms of downregulating, I personally haven't seen it. In fact, my digestive system seems better than ever. 

Melanie Avalon: That's definitely. Yeah, it'd been my experience, and what I've seen from a lot of our audience, and what I've seen just from my own research. I won't say anything in set in stone, but I'm very passionate about digestive enzymes and I'm very passionate about making things that I'm passionate about. I'll just leave it at that which actually speaks to maybe something that we could end with which is we got a lot of questions about other supplements. Shannon wanted to know about, "NMN recommendations," which was something that I had previously thought we were going to be making soon, but we ran into some issues with regulations surrounding that. Christina wanted to know about "Algae supplements." Linda wanted to know about, "Berberine," Nicole wanted to know about "Multivitamins," Carly wants to know about, "Collagen and fiber." So, the future of both AvalonX and MD Logic with these supplements, not sure what we want to say or what you want to say, Scott? Yeah, what would you like to say about just questions about future supplements?

Scott Emmens: Yeah, I'm comfortable answering those. I think you had told me there was a question about the algae and we be able to offer algae at a less expensive price and something like that.

Melanie Avalon: I'll read it. Christina said, "Is there any way you could offer algae supplements that are less expensive than what is available now?"

Scott Emmens: Ah, well, the answer to that is yes. We are working on three different USDA organic forms of algae. I'll leave it at that, but I think they are the ones that you're looking for, the packaging, they will not be tablets, they will actually be in a powdered form, and it'll be in a travel size, so you can take them on the road, you can just rip it open, pour it into your smoothie, no chewing necessary. We're pretty excited about that. They will be less expensive and you will get more total grams of algae per unit. I think you'll be happy with that. Expect that sometime in July, maybe a little sooner. In terms of berberine, how could we not do a berberine and that's going to be an AvalonX product and that is likely not too far off from the magnesium, which don't hold us to this date, but we think we're going to launch in late May. We're pretty confident, it will be ready for shipping sometime in late May and we're also extremely confident. You're going to love the formula for all the reasons Melanie mentioned.

In terms of collagen, that one I will definitely answer. We are literally about to launch an MD Logic marine collagen sustainably wild caught, sustainably caught white fish that is tested for all types of toxins and mold, etc. Also tested to make sure that it is in fact pure fish marine collagen. It is top tier marine collagen. It is highly dissolvable. So, it's not going to cake up. It is flavorless. But what we added to it, which is very important, there are small amounts of the collagen cofactors. What folks may or may not know that are collagen junkies like I am is that, in order for your body to utilize the collagen that you're taking in, you have to have copper, zinc, vitamin A, C, and manganese. Those are those five. 

Now, there are others, but those five are absolutely essential for your body to be able to convert the collagen you intake, because the collagen peptides we all drink in our coffee, or OJ, or whatever we put it in, those collagen peptides are essentially broken down collagen. It's broken down into its amino acids. Your body then has to reconstitute those amino acids from the collagen into functional elastic or elastin skin. To do that, it's either got to turn into tendons, or skin, or cartilage, or whatever it's turning that collagen you've eaten into. But every time it does that, it requires molecules of copper, zinc, manganese, and vitamin A and vitamin C is actually one of the most important to create collagen. Without that, without those cofactors, to create the enzymatic processes, your body literally can't reconstruct that collagen. If it does it can't do it in an efficient way, where the collagen is meeting the needs that the body wants. If we added those cofactors, plus we added biotin for hair, skin and nails, because collagen by itself without biotin is a great ingredient.

But again, you need that biotin for your body to really grow that hair. We've created a collagen that gives you just the right amounts and the right proportions of these cofactors all in one minus the manganese, because manganese tastes horrible. You've got to flavor this collagen with the biotin in it that you can put in your coffee or wherever. We're super excited about that. MD Logic Health is going to be launching that soon. If you're looking to get it, please sign up to MD Logic Health. I'm sure Melanie can put something in the show notes, Melanie, if that's possible. So, in summary, collagens are not all created equal. You definitely want to have those cofactors in your collagen to get the most of it.

Melanie Avalon: Yes. For listeners, I know a lot of you guys have been wanting a collagen supplement. When I say that the person you want to trust with this collagen is Scott Emmens at MD Logic. The person that you want to trust with this collagen is Scott Emmens at MD Logic. He has been telling me about this collagen for so long and is so excited about it. When people, who have the knowledge, and the science, and the savviness get really excited about something, that's when you get really amazing products that you want. I'm just so thrilled, Scott that you are creating this and I can't wait for listeners to try it. Information because I know people are probably really excited and want all this right now. The things that are not available, you need to get on my supplement email list, because that's where I'm going to be sending the emails to let you know when these products launch. You can always, of course be checking mdlogichealth.com. But if you want to get the latest and know when it's coming, and get it before it sells out, because there's always the potential with first runs that things sell out, get on my email list. That's at avalonx.us/emaillist. A-V-A-L-O-N-X dot US slash emaillist. So, get on that right now. 

And then I do have a coupon code for listeners, a discount code, and this code will work on both AvalonX supplements, which right now, I just have the serrapeptase, but the magnesium will be coming soon. Although, the launch special for magnesium will be pretty amazing. The code will probably not work on the initial launch of any new supplement, but it will after the launch. The serrapeptase and then also, you can use this code sitewide at mdlogichealth.com. They have so many supplements. Definitely, definitely go check out all the supplements. And again, we talked about this earlier, but some of those supplements do have things like stearates and such, which, may or may not be a problem for you. It's really an individual case by case basis. But in general, I don't want to put words in your mouth, Scott.

Scott Emmens: Yes. We're working on a few major projects right now. The big one is taking our core product line-- I mentioned this earlier, taking our core product line and getting the stearates and palmitates out. One of your listeners had a question about, "If you're taking seven different supplements of magnesium stearate, at what point does it become a problem, etc.?" The FDA says 2,500 milligrams. You have to take fistfuls of vitamins. Literally, fistfuls to hit that amount, because there's very little in any of these products individually. But I also agree with you, Melanie. If you can take it out, why not take it out. That's what we're trying to do. But as I alluded to before, so, for example, every time you change a formula, you need a specific anti-caking for that particular blend of formula. For example, with your serrapeptase, we used a specific MCT. With the magnesium, we're using different kind of organic MCTs. And then for the berberine, we had to use a very specific, very pricey product for the anti-caking that's found in nature. We've got these very natural safe "anti-caking agents," they're almost really not even anti-caking. They're really just a way to make sure the flow happens, which is why we also have to make your products in small batches, which is a good thing, because then the quality control, again, is even higher on those products. 

What we're doing is, we're looking at each one of our products at MD Logic Health to say, "How can we get the stearate and palmitate out and what's the proper ingredients or ingredients that are more natural and that will help the product with either absorption, or long lasting, or how can it benefit besides just not being a stearate?" Each one of those top five products and replace the stearates wherever possible and that will take some time, but that's our long-term vision to be as clean as we can. We're working on sustainable packaging in two different forms and that probably won't happen till 2023. But when it does, we're going to be very excited to be able to promote that.

Melanie Avalon: Yes. Those are all really, really exciting things. I'm personally so, so excited. But even before that, like I said, the supplements at MD Logic Health are amazing. Definitely check out that whole catalog. I don't know if I got to saying this, but that coupon code MELANIEAVALON will not only get you 10% off at avalonx.us but also at mdlogichealth.com. So, super, super amazing. This has been so amazing. We've got through a lot of stuff.

Scott Emmens: We did. There's one last question that I would like to answer, because I'm obsessed with mitochondria and Shannon asked about "The NMN and any recommendations for mitochondria?" And I'll bet you'll have some, too.

Melanie Avalon: Yes. So, Shannon wants to know, "NMN recommendations and any specific mitochondrial support," Scott.

Scott Emmens: I'm going to give you five supplements and two things to do. Supplement wise, copper between two and four milligrams a day, Vitamin A and if you listen to the copper book, I think it's called copper Cu-RE. It'll explain why copper is so important for your mitochondrial health and why vitamin A is so important for that.

Melanie Avalon: Yes. And to interject really quickly for listeners, I'm actually interviewing that author His name is Morley Robbins. It's called Cu-RE, spelled Cu dash RE and the Cu is like copper. Cu-RE Your Fatigue: The Root Cause and How To Fix It On Your Own. So, it's a whiles away, end of 2022, but I will be interviewing him on the Melanie Avalon Biohacking Podcast. Okay, so, sorry to interrupt. What were the other supplements?

Scott Emmens: I would just say, do not miss that interview. It will blow you away. I've been taking copper now for a couple of months and it has made a remarkable difference in my stamina. It's remarkable. Next, CoQ10, krill oil, melatonin, magnesium, and then PPQ is a question mark. I'm not sure just exactly how effective that one is. 

Melanie Avalon: PQQ? 

Scott Emmens: I think it's PQQ. Yeah. What did I say? PPQ? Then trans-resveratrol is probably a good one to do. Those are some of the core mitochondrial support nutrients I take on a pretty regular basis. And then proven mitochondrial support is red light therapy and deliberate cold exposure. Primarily, when I say cold exposure in a tub of very cold water about 50 degrees, obviously, don't do that if you have a heart condition, talk to your physician. Take your time, start with cold showers, work up to it. It takes a while. I was telling Melanie the other day. If I could only have one single bio hack, it would be cold immersion.

Melanie Avalon: Yes, I think those are great recommendations. I do personally love NMN. I currently take another brand. I hope someday I can make my own or an NR, just because that whole industry, that whole world, I think there's a lot of benefit there, but it's really sketchy. It's really hard to figure out which brand to take. People ask me all the time if I recommend a brand and I don't, because I just don't know. But for mitochondrial support, I'm a big fan of that. I like the ones you mentioned. I don't supplement with resveratrol. I actually just try to get it from wine. I'm on the fence about my thoughts about supplementation with it, but I know there's like science behind it, so, I can see why you think that. CoQ10 is definitely a good one. But yeah, the lifestyle things, I love, love, love. So, Scott does his ice baths, I do my daily cryotherapy, which just makes me feel like a million bucks. I really, really recommend that. And again, red light therapy is amazing for mitochondrial health, even just the lifestyle things that we practice like fasting here on the Intermittent Fasting Podcast. I think fasting can be one of the best things that you can do for your mitochondria.

Scott Emmens: Fasting is a tremendous mitochondrial support.

Melanie Avalon: Which is perfect. Well, this has been absolutely amazing. Scott, from the bottom of my heart, thank you so, so much for reaching out to me like a year ago and I'm just so grateful, and thrilled for how everything has manifested, and I'm so passionate about this journey that we're on and the future of everything that we're doing. What's really exciting and gratifying is, it's not just me and you. I see this manifest and all the listeners and they get to try the supplements and report back. I get testimonials and feedback daily, literally, daily from people, who have tried the serrapeptase, for example, and just experienced amazing benefits. So, I'm really excited. You're such a wealth of knowledge. I'm sure listeners got a lot out of this. I'm really excited to see what's in the future.

Scott Emmens: Well, thank you so much, Melanie. It's just a pleasure working with you and your audience is tremendous. They're always giving extra little tidbits of health. They're giving each other guidance and advice of what's working for them. They're super supportive of you and of each other. They ask really intelligent questions and it's great to see how engaged they are. They've really helped us be successful and I love working with you. Trust me, folks, when I say, when Melanie says, she wants it clean, she means clean and she goes out of her way to make sure she's looking at every single ingredient all the way down to every ingredient within each capsule, and you guys are getting the absolute best products possible when you're buying MD Logic or AvalonX. There's no question about it. She's just done a tremendous job and I think you're going to love the products to follow.

Melanie Avalon: Yay. I'm so happy. Well, again, for listeners, the show notes for today's episode, which you'll definitely want to check out, we'll put links to everything there. ifpodcast.com/episode265. To get on the email list, to get the updates about all of the future supplements, definitely get on that, avalonx.us/emaillist, to get the serrapeptase supplement, which is live now that's at avalon.us. You can save 10% on that serrapeptase or anything at MD Logic Health with the coupon code MELANIEAVALON. I didn't mention this, yet. You can save 15% on serrapeptase, if you get a subscription. That's an amazing way to get a super discount and also help with sustainability, because you're reducing shipping, because you actually get three bottles at once at that lower price every four months. That's more sustainable for the planet as well. All of that is at avalonx.us, and there will be a full transcript, and all of the notes in the show notes. 

This has been absolutely wonderful. Normally, I say to my cohost, I'll talk to you next week. But Scott, I talk to you pretty much every day. So, I will talk to you very soon.

Scott Emmens: Sounds great. Thank you, Melanie.

Melanie Avalon: Bye.

Scott Emmens: Bye-bye. 

Melanie Avalon: Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team. Administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

STUFF WE LIKE

Check out the Stuff We Like page for links to any of the books/supplements/products etc. mentioned on the podcast that we like!

More on Cynthia: cynthiathurlow.com

Theme Music Composed By Leland Cox: LelandCox.com

If you enjoyed this episode, please consider leaving us a review in iTunes - it helps more than you know! 

 

 

May 08

Episode 264: A Bittersweet Announcement! An Exciting Announcement! Serrapeptase Timing, Inflammation, IBS, Bloating, Diet Mentality, Junk Food, And More!

Intermittent Fasting

Welcome to Episode 264 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

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JOOVV: Like intermittent fasting, red light therapy can benefit the body on so many levels! It literally works on the mitochondrial level to help your cells generate more energy! Red light can help you burn fat (including targeted fat burning and stubborn fat!), contour your body, reduce fine lines and wrinkles, produce collagen for epic skin, support muscle recovery, reduce joint pain and inflammation, combat fatigue, help you sleep better, improve mood, and so much more!! These devices are literally LIFE CHANGING!! For A Limited Time Go To Joovv.com/ifpodcast And Use The Code IFPODCAST For An Exclusive Discount!

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SHOW NOTES

LMNT: For A Limited Time Go To drinklmnt.com/ifpodcast To Get A Sample Pack For Only The Price Of Shipping!! Learn All About Electrolytes In Episode 237 - Our Interview With Robb Wolf!

BEAUTYCOUNTER: Keep Your Fast Clean Inside And Out With Safe Skincare! Shop With Us At MelanieAvalon.com/beautycounter, And Something Magical Might Happen After Your First Order! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz
Join Melanie's Facebook Group Clean Beauty And Safe Skincare With Melanie Avalon To Discuss And Learn About All The Things Clean Beauty, Beautycounter And Safe Skincare!

The Melanie Avalon Biohacking Podcast Episode #144 - Bill Tancer (Signos)

GREEN CHEF: Go To greenchef.com/ifpodcast130 And Use Code IFPODCAST130 To Get $130 Off Including Free Shipping!

Listener Q&A: layla - AvalonX timing/B12/vegetarian

Frequently Asked Questions

The Melanie Avalon Biohacking Podcast Episode #46 - Dr. Will Cole

What is an Elimination Diet and Why Should You Do One?

JOOVV: For A Limited Time Go To joovv.com/ifpodcast And Use The Code IFPODCAST For An Exclusive Discount!

Listener Q&A: Julie - Delaying certain foods

TRANSCRIPT

Melanie Avalon: Welcome to Episode 264 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine, if it's that time, and get ready for The Intermittent Fasting Podcast. 

Hi, friends. I'm about to tell you how you can get free electrolyte supplements, some of which are clean, fast approved, all developed by none other than Robb Wolf. Have you been struggling to feel good with low carb, paleo, keto, or fasting? Have you heard of something called the keto flu? Here's the thing. The keto flu is not actually a condition. Nope. Keto flu just refers to a bundle of symptoms, headaches, fatigue, muscle cramps and insomnia that people experience in the early stages of keto dieting. Here's what's going on. 

When you eat a low-carb diet, your insulin levels drop. Low insulin, in turn lowers the production of the hormone aldosterone. Now aldosterone is made in the kidneys and it helps you retain sodium. Low aldosterone on a keto diet makes you lose sodium at a rapid rate. Even if you are consciously consuming electrolytes, you might not be getting enough. In particular, you need electrolytes, especially sodium and potassium in order for nerve impulses to properly fire. Robb Wolf, who as you guys know is my hero in the holistic health world worked with the guys at Ketogains to get the exact formulation for electrolyte supplements to formulate LMNT Recharge, so you can maintain ketosis and feel your best. LMNT recharge has no sugar, no coloring, no artificial ingredients, no junk. They're used by three Navy SEALs teams, they are the official hydration partner to Team USA weightlifting, they're used by multiple NFL teams, and so much more. Guess what? We worked out an exclusive deal for The Intermittent Fasting Podcast listeners only. Guys, this is huge. They weren't going to do a deal, I begged them, here we are. 

You can get a free LMNT sampler pack. We're not talking a discount, we're talking free. Completely free. You only pay $5 for shipping. If you don't love it, they will even refund you the $5 for shipping. I'm not kidding. The sample pack includes eight packets of LMNT, two Citrus, two Raspberry, two Orange, and two Raw Unflavored. The Raw Unflavored ones are the ones that are safe for your clean fast and the other ones you can have in your eating window. Word on the street is, the Citrus flavor makes an amazing Margarita, by the way. 

I am loving LMNT and I think you guys will too. Again, this is completely free. You have nothing to lose. Just go to drinklmnt.com/ifpodcast. That's D-R-I-N-K-L-M-N-T dotcom forward slash I-F-P-O-D-C-A-S-T. I'll put all this information in the show notes. 

And one more thing before we jump in. Are you fasting clean inside and out? Did you know that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic, and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick, for example, often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter, and they were founded on a mission to change this. Every single ingredient and their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a Band of Beauty member. It's like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally, completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show. 

Melanie Avalon: Hi, everybody, and welcome this is Episode number 264 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with, Gin Stephens.

Gin Stephens: Hi, everybody.

Melanie Avalon: And [giggles] before I say, how are you today, Gin, so, people I think we might have announced this before this episode airs. So, people might be familiar, today is a special, sad--

Gin Stephens: It's bittersweet, right? Is that the right word for it? 

Melanie Avalon: Yeah.

Gin Stephens: The people might have heard about it on as of the episode comes out on maybe Instagram, or in your Facebook group, or in my group, but for some people who just only listen, this might be the first time they're going to hear it. 

Melanie Avalon: Yes. So, Gin--

Gin Stephens: I know. We haven't rehearsed this, we haven't talked about it.

Melanie Avalon: Normally, I'm a planner. So, normally, I have everything planned out. But Gin will be leaving the podcast.

Gin Stephens: Yep, this is my last episode. This is the last one and it isn't anything, like, there's not a giant reason. All of a sudden it felt it was time for me to go in a different direction and that's all. I've loved this podcast. If you listened last week, we were reflecting on. We already knew. We've been talking about this. Gosh, it's been about a month that we've been talking about it and planning for the transition? 

Melanie Avalon: Mm-hmm. Probably. 

Gin Stephens: Probably. Maybe even a little bit longer than that. But reflecting on five years, so, last week talking about the five years, and all the positives, and how grateful I am for this experience for all the listeners, whether you've been there since 2017 or whether this is the first time you've listened to everyone in between, I'm grateful for every minute of this podcast and for everything for you, Melanie. It's funny and I know we've talked about how we met when you came into the Facebook group. I think we talked about that last week. But the universe works in a mysterious way. The very week before you popped into the group asking, "If anyone wanted to start a podcast?" Do you remember that the very week before was the first time I'd ever been a guest on a podcast? Do you remember me telling you that story? 

Melanie Avalon: Yeah.

Gin Stephens: I had never been a guest on anybody's podcast before. I didn't listen to podcasts, which everyone knows. Someone, who had been in my Facebook group had started a podcast. I can't even remember the name of that podcast. I think it was political-- I don't even know. But he's like, "Would you talk about fasting?" I'm like, "Sure, why not." It went really, really well. I remember, I was talking to my sister and I'm like, "I'm good at this. I wonder if I could do a podcast?" Then like, "Yeah, I didn't know how to do a podcast." And the very next week, you popped in there asking, "If anyone wanted to cohost a podcast?" It felt divine intervention and I wouldn't have Intermittent Fasting Stories, we wouldn't have Life Lessons. If it hadn't been for you showing up that day, I might think that maybe one day I would have done it, but I didn't know enough about doing a podcast. I don't think I would have. So, I owe it all to you and the divine timing of you popping in there that day.

Melanie Avalon: It's so crazy. For me, I had been wanting to do a podcast for years, literally, probably, years, really years. I've probably been wanting to do a podcast since I started listening to podcasts in middle school.

Gin Stephens: I remember you saying that. You've said that before. Yeah.

Melanie Avalon: I wanted to do an Intermittent Fasting Podcast specifically, probably. We launched this in 2017, right? Probably, since 2014 or so I'd wanted to do this. I am so, so grateful as well, because what I just said, wanting to do this, what manifest is literally, the dream manifestation of what I'd always hoped for and I don't know, but I don't know if that would have been possible without you. I'm so grateful for our friendship and what we've created in five years.

Gin Stephens: Yeah, all of that. Me, too. All of it.

Melanie Avalon: It's been really, really wonderful. Oh, I feel it's been for both of us. It really launched both of us into the social media world more and everything that we're doing now, not that it's due to this at all, but this was definitely, at least for me a catalyst for so many things. 

Gin Stephens: Well, it was huge. It was huge, because getting our message out there, mine and yours., the podcast, people found us all different ways. Some people found us through the Facebook groups, some people found us through maybe they read What When Wine or Delay, Don’t Deny, or Fast. Feast. Repeat., or maybe they found us through this podcast. But it all works together. Maybe they found us on Instagram, although, probably not me. [laughs] They probably didn't find me on Instagram. [laughs] 

Melanie Avalon: Not me, not me in the beginning. [giggles] 

Gin Stephens: Here I am. Here's my cat. [laughs] Anyway, it all just really worked together, and it's just been a beautiful journey, and I'm really, really grateful for it. Like I said, so, if anybody who's listening in and you're sad, don't be sad. I'm not going anywhere in the world. I'm still going to be everywhere I am right now. If you want to follow the ins and outs of my life, it's not going to be Instagram, because that's-- I'm pretty boring there. But the Life Lessons Podcast every Wednesday, I'll still be talking to share. If you're not a Life Lessons listener, you might like it. It's not about fasting. We really love talking about all the different topics on that show. Just like I know you love the Melanie Avalon Biohacking Podcast, where you get to talk about all different things. It's fun to explore different topics, sometimes.

Melanie Avalon: Yeah, I think and also just stepping back, because both of us were doing so many things. I think for this show it was just a moment. With you and everything that you're doing, it just didn't really line up with everything that you were doing moving forward. I don't want to speak for you.

Gin Stephens: Yeah, yeah, I think so. I think that's a good way of saying it. Like I said, it just felt like it was time to go in a different direction. I've always been a very intuitive kind, I make my decisions. I think about something, but then it just feels right. All of a sudden, it just felt right. I don't know. It's hard to explain. But it doesn't take away from how amazing this journey has been with this podcast and how grateful I am. Like I said to the audience, to you, to our wonderful assistants, who make it happen week after week behind the scenes, I'm grateful for every little bit of it. Everything we've learned, we've learned a lot along the way.

Melanie Avalon: What's really crazy is, I don't know if I ever mentioned this publicly on the show, but when we started, I just moved to Atlanta, too, I think, right?

Gin Stephens: Maybe so.

Melanie Avalon: Oh, no, no, no, no, no. I moved to Atlanta in 2014.

Gin Stephens: Okay. You might have been just about to move back to LA. 

Melanie Avalon: Yeah, that's right. 

Gin Stephens: So, it was Atlanta, LA, back to Atlanta.

Melanie Avalon: That's correct. Well, the guy I had been dating in LA before moving to Atlanta was an author and a podcaster. So, he was my mentor and able to tell me basically exactly what to do. But it's confused. If you haven't done it before, it's just confusing.

Gin Stephens: It's so confusing. I bought the book, Podcasting For Dummies when I was going to start Intermittent Fasting Stories, because even though, I had been a cohost with you on this one for over a year at that point, I didn't know how to do all the stuff you did. I didn't know how to edit, I didn't know how to-- Because you were doing all of that. I didn't know anything or how do you upload it? What's the host? I don't know. I got the book, Podcasting For Dummies and I'm like, "I'm so dumb. I can't even understand it from this book." So, that was when I was like, "Wait, I can hire a company" and that's how I ended up with resonate recordings. They helped me. [laughs] 

Melanie Avalon: Well, yeah, because what's funny about it, so, I think every other platform like YouTube, Instagram, you go into a platform and you create the content within the platform. It's like a one-stop shop. Podcasting, for those who are not familiar, it's very vague. [giggles] There're lots of hosts and then you have this feed that you submit to the distribution channels, but it automatically submits, but not. [laughs] It's weird.

Gin Stephens: Yeah, and I'm like, "I don't even know." The editing, I'm like, "I don't know how to edit audio. I don't think I'd be good at that." I mean, maybe I would. [laughs] 

Melanie Avalon: Oh, yeah, because I was at the beginning, I was editing it.

Gin Stephens: All of it. You did all it for a long time.

Melanie Avalon: Oh, my gosh. [giggles] If listeners are curious, I was so neurotic in the very beginning, because we released our first few episodes, and I would go read iTunes reviews, and people would be nitpicking things, making comments about my voice or my laugh. I think I probably told you this, Gin. I don't know. Did tell you what I was doing with my laugh?

Gin Stephens: No.

Melanie Avalon: I went through a period in the beginning. Somebody wrote a comment about how they didn't like my laugh. So, I would edit out my laugh.

Gin Stephens: Oh, my gosh, what a jerk. Who said that? Whoever doesn't like your laugh, I don't like their laugh.

Melanie Avalon: They're like, "it makes her sound like a valley girl or something." I'm very grateful. I finally reached the point, where it was like-- 

Gin Stephens: If you don't like the laugh, pick a different podcast, buddy. 

Melanie Avalon: Yeah, I'm just going to be me. 

Gin Stephens: This is my laugh. Yeah.

Melanie Avalon: I remember at one point, I don't know if it was that show or for my other show, somebody emailed me to tell me that-- What did they say? They said that, it might have also been about my laugh. It was something about-- something I do after I ask a question to guests, I do something, and they were like, I don't know if they were saying it out of kindness, but he basically said, "I know you're a really strong, intelligent woman, but you do this thing that makes you sound like not intelligent." I answered her very nicely. But that was the moment where I was like, "I can't be in my head while I'm recording with somebody thinking about how I'm coming off. I just have to be there."

Gin Stephens: Yeah. 100%.

Melanie Avalon: You learn a lot.

Gin Stephens: You do learn a lot. And that's why I've never been a review reader. [laughs] I don't read them, because I'm like, "You know who Glennon Doyle is." 

Melanie Avalon: What did they write?

Gin Stephens: She had a blog called "Momastery" or something that I read. It was a long time ago, and she is a blogger, and now she has a podcast, and she put something out that-- It was a blog post and it was early in the days of when I had just released Delay, Don't Deny, and I used to read all my reviews, and they would hurt my feelings. When someone then, I would try to answer them. Someone said, Delay, Don't Deny was plagiarized. I'm like, "What in the world?" Then somebody else was like, " Delay, Don't Deny is just the squirrels memoir." I'm like, "How can it be plagiarized and just my memoir?" That doesn't even make sense. I have a doctorate. I wrote a dissertation. I know how to not plagiarize. There's nothing plagiarized there. Anyway, I would get mad at the reviews when they would say things that were clearly not true. 

This blog post by Glennon Doyle, she talked about how it is not our responsibility to follow our art around in the world and defend it. This is for any creator, anyone who's creating anything. She wrote it to a literal artist, who put art out in the world, and had a website with her art, and people would criticize or critique her art, and then the artist would get her feelings hurt and whatever. She's like, "No, you create the art, you put it out there, your part is done. It is not yours--" But the way she said it, "It is not your responsibility to babysit your art and follow it around the world and defend it." I thought, "Well, there you go."

Melanie Avalon: I can also apply to the artist, I think.

Gin Stephens: You don't have to defend yourself.

Melanie Avalon: Part of the art? Mm-hmm.

Gin Stephens: Oh, right. Exactly. Yeah. But you don't have to defend it. It is what it is. Our art, our words, our writing, it is what it is, and it'll either resonate with you or it won't, and that is not my responsibility. I did the best, I could I put it out there. 

Melanie Avalon: I love that. 

Gin Stephens: Yeah, that's been my philosophy. Literally, Glennon Doyle, I don't know if she knows I exist, but I know she exists and that really shaped my resilience when it came to not even needing to read a review.

Melanie Avalon: The thing that really shaped or it's more been more recent, but I had Bill Tancer on the Biohacking Podcast, and he wrote a book called Everyone's a Critic. If anybody has created anything, where they are dealing with reviews, I highly, highly suggest reading that book. It's an entire book about reviews and how actually negative reviews can actually help. You actually want some negative reviews, if you have a collection of reviews for something. It makes people less suspicious of the reviews, it makes people more trusting. He goes into the nuances, which you can probably guess this, Gin. So, the grammar of the reviews affects things.

Gin Stephens: Well, I feel if it's got really poor grammar, you might not take it as seriously. Is that true or is it the opposite, if that's true?

Melanie Avalon: If there are negative reviews that are poor grammar and things like that, people dismiss them and think they're spam. It makes them more likely to trust the entirety of the reviews, because they know they're negative reviews, but then they disregard the negative reviews, so, it actually helps. That's just one of the many fun facts in his book. Actually, speaking of reviews, they do really, really help and we have something exciting that ties this all together, because I do want to tell listeners about now, they're probably wondering--

Gin Stephens: What's going to happen? We did notice we didn't say we are ending the podcast. This is the last episode. We did not say that, because it's not. It's just my last episode as cohost.

Melanie Avalon: When Gin and I were discussing this, we decided that I would continue with the show. Obviously, I don't want to have the show by myself. I was looking for a cohost and I'm really, really excited and really grateful because we have a wonderful cohost coming on board, and listeners are probably-- I bet a lot of listeners are probably very familiar with her, already. 

Gin Stephens: Yeah, I've had her on my show twice. How many times has she been on your show? 

Melanie Avalon: Twice.

Gin Stephens: See. And I've met her in person.

Melanie Avalon: Yeah, you have. I've done an IG Live with her, she's very active in my groups. I want to play the guessing game with the audience, but I can't, as they can't talk back. [giggles] 

Gin Stephens: I will tell you this. This is funny. I have a group of friends. They were moderators. It's just a few of them. We were the ones who were using the Biosense at the same time back in the day. Whenever that was, we were a little Biosense group, we were talking about it, but now, we're just talking about stuff. It's not even called Biosense anymore. But I said, "Y'all, I'm leaving the podcast." I was wanted to like-- Oh, no, because one of them very much listens to this podcast and she was mentioning something she'd heard on it. I'm like, "Well, I'm leaving it" and she said-- I'm like, "There's going to be a new cohost, but I can't tell you." I haven't told them who it was. But she guessed this person. She said, "I think it's going to be--" And then she said it. I'm like, "I can't tell you. [laughs] You'll just have to wait." Anyway. But she guessed the right person. So, in the guessing game, no one guessed anybody else, but it was this person was guessed. 

Melanie Avalon: What's really interesting is, I had spoken with a few friends when I was brainstorming, trying to think of who to bring on and two people, three people, I didn't get any other suggestions. But at least two people specifically suggested this person before I even said anything. I was like, "Oh, that's maybe a sign."

Gin Stephens: Yeah, oh, I think it is totally a sign.

Melanie Avalon: The new cohost will be, Cynthia Thurlow. For listeners, who have not met her yet, you will be meeting her. I'll tell you that the upcoming schedule for everything. But she is the author of Intermittent Fasting Transformation, a book that just came out that we have talked about actually a lot on this show. It's a fabulous intermittent fasting book, it's specifically geared towards women, and specifically, their hormones, and transitions like perimenopause and menopause. That's a really, really wonderful work. She actually became famous in the intermittent fasting world, because I would say that she's famous in the intermittent fasting world. She had a TED talk in May of 2019 called Intermittent Fasting Transformational Technique and it's had over 10 million views, and that really launched her into the whole IF world. She's a Nurse Practitioner. That's going to be really exciting for the show. Gin and I get a lot of more medical questions and we can give our opinions, but we're not doctors. She literally is in that vein. So, none of this is to say that, this is any better than what I have done. It's just going to be different. I'm really, really excited. To keep everything, like I said, bring everything full circle, so Gin found the other day, I am so excited. Again, I want to play the guessing game, but they can't talk back. She found the first episode-- the missing first episode for this show.

Gin Stephens: And it's funny. It was in my email. I sorted my email between the two of us. I was like, in the intermittent fasting email box that I've got and I sorted it from oldest to newest, because I wanted to look back and I was actually looking for something else. I was looking for a different document and apparently, [laughs] Melanie had sent me the audio file for Episode 1 after she edited it for me to listen to and there it was. I'm like, "What?"

Melanie Avalon: That is so crazy. 

Gin Stephens: I didn't know I had that in my email. I didn't even know, I mean, email from 2017.

Melanie Avalon: Gin's excited when she emailed me and texted me at the same time to check my email. [laughs] 

Gin Stephens: I forwarded it.

Melanie Avalon: I know that will be very, very exciting for listeners, because we get questions all the time about the mysterious missing Episode number 1, which I started listening to it. Actually, need to finish listening to it. I told you this already, Gin, but we sound so young. I think I sound so much younger. Did you listen back?

Gin Stephens: I did. I listened to it. I didn't listen to the whole thing. I just listen to a little bit of it. 

Melanie Avalon: It's like how Taylor Swift rerecording all of her music. You can tell her voice is older. You can hear it in the voice. In any case, we're trying to decide what to do with it. We're thinking of releasing it as an episode, but instead, we thought we would give it to the people who really, really want it, and also help support the show with reviews and the transition. If you would like to receive and listen to the mysterious missing Episode number 1, the first episode of this show, super easy. What you can do is, if you've written a review for the show The Intermittent Fasting Podcast on iTunes, take a screenshot of that. If you've already written one, you just need to update it, because you can go and update your review to include this one piece of criteria, which I'm about to tell you or you can write a new review and include this one piece of criteria that I'm about to tell you, and take a screenshot of that, and email it to us. 

What we'd love to see in the review is what you are looking forward to with Cynthia on board, what you'd like to learn from her, what you're excited about. We just would love to hear your thoughts on that. That will help in so many ways. It will help us see, what you're thinking with where the show is headed, so we can incorporate that into the show. It'll help welcome Cynthia, because she's definitely coming on to, we've had the show for five years. That's a big transition. Those reviews really do help so much and then it helps us thank you for the views and then you guys get to listen to the series Episode number 1 will actually directly email it to you. So, to do that, send a screenshot of your updated old review or your new review to questions@ifpodcast.com and just make the subject: "iTunes review." Thank you in advance.

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Melanie Avalon: Just speaking of gratitude and Gin had mentioned our assistance, we do have a really, really wonderful team. It's not just me and Gin. I think that's another misconception about podcasts, Gin, that not that they're not a lot of work, but I don't think people realize that--

Gin Stephens: Oh, there's a ton of details, a ton of them. 

Melanie Avalon: It's a job.

Gin Stephens: So much to do. You have to check each episode. Someone has to listen to the whole thing after it's been edited to make sure that there's not anything weird. For example, the most recent episode of Intermittent Fasting Stories that I have someone who listens to them and writes the show notes, there was some weird noise at a certain point in it. I had to send it back to the editor team and say, "At this exact point, you got to take this weird noise out." That's time, it takes so much time all these things from uploading, writing the show notes to everything. 

Melanie Avalon: This show goes through three check stages. It goes to our main editors, who edit it altogether and add in the ads and stuff and then it goes to our show note creator Brianna. She edits a little bit more, and make show notes, and then it goes to Tamara, who listens to it for what Gin just said to make sure that nothing slipped through. We also have on our team, our assistant, Sharon and she actually just coauthored a book with Nancy. And I should have asked her how Nancy says her last name. Nancy DuCharme or DuCharme. It's D-U-C-H-A-R-M-E. Oh, my goodness. Sharon had sent me this book. It's called The Lifechanger Cancer-Fighting Cookbook: Learn How to Improve the Odds for a Full Recovery Using This Keto Based Program. I started reading it last night, because I wanted to talk about it on the show and promote it on all my socials. It blew me away. It's incredible. If you have cancer, if you have friends or family with cancer, or if you just want to learn more about cancer, this book, I'm so, so impressed and grateful with what they've created. It's very scientific, very nuanced. It dives really deep into the mechanics of cancer, things that affect it, things like HDAC inhibitors, and genetics, and ketones, and specifically, how a ketogenic diet can be a modality and fighting against cancer, because Nancy's hypothesis is that, when you treat cancer with just one modality, so just chemotherapy or something like that, then there's the potential that cancer can adapt to that and actually grow stronger that it can possibly be better to attack it from multiple avenues.

It was interesting because I'd actually just been listening to, I don't know if it was a Peter Attia episode or something. And the person there was talking about the same concept. She talks about the importance of diet and making sure that you're following a diet that is constantly supporting, you're fighting cancer. And this is a cookbook, because she has another book called Lifechanger: How to Starve Cancer Using Metabolic Strategies & Deep Therapeutic Ketosis. That's the deeper dive into the science of all of it. This is her follow-up cookbook, which like I said, approachably and briefly recaps the science, and the reasoning, and the game plan, and then it has the recipes created by Sharon, which just look amazing. Definitely, definitely get this book. I cannot recommend it enough. We will put a link to in the show notes. Congrats, Sharon and Nancy. You've done a really, really wonderful, beautiful job. I did want to plug that. So, we were debating on, if we were going to do anything else "special for this episode," but we decided just have our normal episode per usual.

Gin Stephens: Although, I will say, there was one that I was like, "Hey, let's leave that one for Cynthia" [laughs] already. We all have our areas of expertise and that's the beauty of it. We do not all have to be experts on the same exact things. 

Melanie Avalon: This is true. 

Gin Stephens: All right. Our first question is from Leila, and Leila, she is actually the person who guessed it was going to be Cynthia. 

Melanie Avalon: Oh, really? That's so funny. 

Gin Stephens: Ah-huh. She's in that group. [laughs] 

Melanie Avalon: Wow, this was meant to be.

Gin Stephens: It's not funny. That is a coincidence that wasn't planned at all. This question literally just came in. You can tell when I read it, but it just came in. The subject is: "AvalonX timing, B12, vegetarian." Leila says, "Good morning, lovely ladies. I have a question about AvalonX serrapeptase, B12, and vegetarianism. I've been fasting for three years, April 6th Is my fastaversary." Hooray. "My fast links have run the gamut over that time. I've done lots of window timings and fast links, including a couple month long rounds of ADF and I've settled into 24 fairly nicely at this point with some longer fasts sprinkled throughout every once in a while. At my lowest weight, I was 157 pounds. I'm 5'4". While that's not my ideal size, yet, it is a significant loss. As I started at 272 pounds with deadly inflammatory markers and was always so tired, I doze off on my commute home, and could never enjoy evenings with my sons, because I would need to go to bed." I'm going to say something about Leila here. I've been following her progress. She actually came on Intermittent Fasting Stories a long time ago. But she is just solid muscle. 

Melanie Avalon: Oh, wow, really? 

Gin Stephens: Yeah, she is. She is very, very strong and even at 5'4", you would never guess in a minute, she reveals that she's weighed in at 164, but she is just solid muscle. She's a great example of body re-composition, and how you can be lean and very, very muscular, and the scale doesn't reflect that change in body composition. Anyway, I just have to throw that out there. She said, "Now, I have boundless energy, run nearly every day, and I'm getting ready to begin a weightlifting program." She's always done lots of stuff in to build muscle. I know that about her. She said, "I've had a bit of stress recently. My mother is in her early 60s and has dementia so badly. She's in a nursing home already, and I've had to take conservatorship over her, and I'm doing the same for one of my adult sons, who has a brain injury. I weighed in this morning at 164 pounds. I can feel the thickness in my middle, so I'm attributing it to stress and increased cortisol at this point, and just giving myself grace. 

My question is on supplement timing. I am a morning eater. I usually wake around 4 AM, have a glass of water with one AvalonX serrapeptase, and then drink my black coffee. First question. Is it okay to have a cup of black coffee within minutes of taking the serrapeptase? I know the supplement is coded in a way that makes it open in the intestines and I wonder if I'm speeding up the opening before it reaches my intestines by drinking coffee with it." Do you want to just answer that first?

Melanie Avalon: Yes. This is a great question. And also, I'm glad she brought this up, because it's something to clarify, because I've been talking historically a lot. Backtracking really quickly. Serrapeptase is my first supplement that I launched with my AvalonX line with MD Logic. It's a proteolytic enzyme created by the Japanese silkworm. You take it in the fasted state, it breaks down problematic proteins. It can really help your body with anything, where there is your body responding to these problematic proteins. That's why it can help clear allergies, reduce brain fog, enhance wound healing, help reduce inflammation. Studies have shown it may reduce even cholesterol and amyloid plaque. Serrapeptase is not the same thing as nattokinase, but that's another enzyme that people often take that's very similar and I was reading a book last night. Oh, I think Gin I told you, did I tell you that I actually, finally booked the Fiber Fueled, guy?

Gin Stephens: Oh, I love him. Will, whose last name I can't pronounce. It starts with a B. It's long and has a W and Z. [laughs] I don’t know. I love him, though. He's also now on the board of ZOE. Did you know that? 

Melanie Avalon: That's actually how I was able to lock him down. 

Gin Stephens: And he lives in Charleston? I'm a huge fan of his. Yeah. 

Melanie Avalon: Oh, cool. Yeah, I'm really excited to interview him. Yeah, I was thinking of you, because I remember you're a huge fan of his book. He was talking about nattokinase in his book and he was pointing out how nattokinase has all of these anti-inflammatory, anti-hypertensive, cholesterol reducing, all of these different things. He was saying it was-- and he listed all these pharmaceuticals. I'm not saying serrapeptase is a pharmaceutical, but he was saying how nattokinase was a statin, and aspirin, and heparin, and all these different things all in one, which is an interesting way to think about it. But in any case, so, back to serrapeptase, which actually is appropriate that we're talking about that, because that was also one of the other uncanny, weird things that Gin and I connected on in the beginning. What are the odds Gin that--?

Gin Stephens: Well, I know. One person recommended it to me when I was talking about having fibroids. I think this is in my very first Facebook group I mentioned it, and it was just really there were just a few of us in there, and we were talking about personal stuff before the group got big, and she's like, "Oh, serrapeptase helps with fibroids." I'm like, "Oh, I'd never even heard of it." So, I'm like, "Well, let me try it" and I started taking it.

Melanie Avalon: And what's crazy as Gin was self-proclaimed like, not big on supplements, where me, I was into all the biohacking and lots of supplements, but it was my one go-to supplement that I've been probably taking the longest, and it was one of the only, if the only supplement that Gin was taking. I think I remember the moment on the podcast when we realized that, where I mentioned it. I remember I was sitting. It's crazy. In any case, the thing that needed to clear up was, I have been saying that the serrapeptase needed an enteric coating to reach the small intestine, so that it can properly be absorbed, because it is a very delicate enzyme and it will be destroyed in the stomach acid and that is correct. The caveat is that, enteric coatings, because you have two options. You can use an enteric coating or you can use an acid resistant capsule. Enteric coatings often have problematic plastics and things in them that you don't want. I promise you, when you look at your supplement, if it says enteric coating, it normally doesn't say what the enteric coating is made out of. So, I avoid enteric coatings and our AvalonX uses an acid resistant capsule. But to answer your question, Leila, coffee is completely fine. So, coffee is actually-- Oh, this is a good question for you, Gin. Do you know the pH of coffee?

Gin Stephens: I cannot remember which are higher, higher acids or bases. I know seven is the pH of water. I'm going to guess it's going to be either direction. I can't remember which way is acid, which way is base. But I'm going to say it's either a 5 or an 8.

Melanie Avalon: So, higher numbers are bases, lower numbers are more acidic.

Gin Stephens: That's what I was thinking, but I wasn't certain. So, then I'm going to guess that it is a six, but I could be totally wrong. That's just my hunch.

Melanie Avalon: You're closer before to a five. You said five the first time. Yeah.

Gin Stephens: Oh, that's what I meant.

Melanie Avalon: You're actually closer than me. I actually thought it was going to be more acidic. I thought it was going to be a 4 or 3.

Gin Stephens: Well, because we tend to think things are way worse than they are. Everyone's like, "Oh my God, coffee. It's so acidic" and I'm like, "It's not really that bad."

Melanie Avalon: Yeah. Even by itself, since the serrapeptase is in an acid resistant capsule, the coffee, because it is acidic, it's actually going to make the capsule not break down. Then on top of that, once your stomach acid, which is much more acidic, your stomach acid is around a pH of 3. When you take the serrapeptase with the coffee and your stomach acid, it will actually keep the capsule from breaking down and then when it reaches the small intestine, which is alkaline, it will open up there. So, you're good. You're good. Awesome. 

Gin Stephens: All right. You ready for me to keep reading? 

Melanie Avalon: Mm-hmm.

Gin Stephens: All right. "In addition to serrapeptase, I also take a vegan B12 supplement. The brand is Live Conscious and it is 100% methylcobalamin." I don't know how you say that. Can you say that, Melanie?

Melanie Avalon: Methylcobalamin.

Gin Stephens: There you go. I've never heard anybody say that. But when you said it, that sounded just right. I'm just going to leave it there. B12, 5,000 micrograms per one milliliter. Leila, thank you for making me say all these hard things. [laughs] "The ingredients are water, glycerin, and organic citrus extract. Barely a hint of flavor, but I'm well versed in the clean fast and understand the citrus extract breaks my fast. I take it about an hour or two after the serrapeptase, then wait about 30 minutes before eating my meal. I know that's a lot of details, but I'm wondering a couple of things. Do you think I need to wait 30 minutes after I take it to eat? I've heard it is water soluble and I should, but there are no directions on the bottle. It's sublingual liquid. I'm around 18 hours fasted when I started my workouts and hit 20 by the time I'm finished and showered for work."

Melanie Avalon: I don't think you need to wait an entire 30 minutes, especially if it's sublingual. If it's sublingual, it's supposed to be absorbing under your tongue. If there aren't directions on the bottle, I would not stress about it too much. 

Gin Stephens: All right. She said, "I've also battled psoriasis for 20 years, which has significantly reduced with a plant-based diet. But I do get flares, particularly, after eating highly refined flours from conventional bakeries and sugar. I'm trying to bake more at home with almond flour and that tends to help although, I'm wondering about the whole grains and links to psoriasis. I've also read that nightshade vegetables can cause flares, but haven't figured out which it is for me yet. I have not done an elimination protocol yet to find out as I am one who can fall right back into restrictive diet mentality at the drop of a hat. So, I try to be very careful in my approach to things."

Melanie Avalon: Fortunately, elimination protocols really can be game changers, if you're trying to pinpoint a food that's not working for you. I think what's really important to understand here, because I understand that you have a tendency to fall back into restrictive diet mentality. I think if you are able to step back, find an elimination protocol that you want to follow, and there are a lot of different ones out there. I like Dr. Will Cole's protocol. He wrote The Inflammation Spectrum. I've had him on my show for that book. You could check that out. But there are a lot of ones. You can just google AIP protocol and follow that. But maybe if you step back, and give it a timeline, and this is the good thing about it. I think a lot of people will try elimination protocols pretty casually and they'll just say, "I'm going to do an elimination protocol, I'm going to remove these foods, and then I'm going to reintroduce them." By not giving it a timeline and giving it specifics, it can make it seem like a more ongoing restrictive diet mentality that you might be jumping into compared to a plan that has a beginning, it has an end, it has a reintroduction protocol, and it's very specific, and it's not meant to be forever. 

I think if you can separate that in your mind that doing an elimination protocol, because this is the purpose of elimination protocols. Because people often will do elimination diets with this restrictive diet mentality, and get stuck there, and can't come back out, and it's the very issue that you're talking about. That's not the way it's meant to be. It's supposed to be a flashlight and to show you where you're having your issues. I do want to emphasize too that I think a lot of people don't properly do the reintroduction period. They'll do the elimination and then they'll again casually approach how to do the reintroduction. But in all the different protocols, it's very specific. You're supposed to reintroduce one thing at a time. It depends on who you're following, but one thing at a time, you give it a certain amount of days, you look for symptoms. Amy Myers has a really good protocol as well. We'll put links to all of this in the show notes.

Gin Stephens: Yeah. JJ Virgin has a great one, The Virgin Diet. That was one of the original, if not the original elimination protocol. 

Melanie Avalon: Oh, okay. Awesome. 

Gin Stephens: I heard her talking about it last week and I think she was one of the very first that actually had a book out there about how to do it for-- I'm not saying that doctors hadn't been doing it, but yeah, The Virgin Diet.

Melanie Avalon: We'll put a link to all of those. Leila, I encourage you to look around, pick one, and then tell yourself, "This is not like a diet. This is not a thing I'm going to be doing for life. This is a very specific protocol to find the foods that are your flares for your autoimmune conditions and psoriasis." I just want to clarify, because psoriasis is considered to be autoimmune. I honestly don't know that there's an alternative. If your goal is to find the foods that are causing this, there's not really any other way to do that. 

Gin Stephens: Other than an elimination protocol. 

Melanie Avalon: Yep. Any other thoughts about that? 

Gin Stephens: No. I think just the whole idea that it is not-- Leila is somebody who can fall under restrictive diet mentality. I have seen her do it and I've also seen her come back out of it. The thing to keep in mind is that, you're not doing it as a diet. You're doing it for science just when we did ZOE, we did it for science and we weren't. When you ate the muffins, you ate them for science.

Melanie Avalon: I was just about to say, it's like ZOE. It's just a little bit slightly longer.

Gin Stephens: You're not manipulating what you're eating for the point of trying to lose weight. You're manipulating what you're eating like, "I'm not going to eat these foods and I'm going to see how my body reacts." It's nothing diety about it really and I know a lot of people use elimination diets to try to lose weight, but that would not be at all the purpose here.

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Gin Stephens: All right. She says, "One last question about AvalonX. I was hoping to take a second pill later in the day. I mentioned I had deadly high inflammatory markers in the beginning of my journey. While they were perfect a year ago when I tested, it's probably time to test them again. How long after I eat is it safe to take it again? I've been waiting around six hours. I'm usually done eating by noon most days. So, 6 PM or so feels okay. I do sometimes have to take melatonin however. If I take serrapeptase at 6 PM, is it safe to take a melatonin shortly after?"

Melanie Avalon: Yes, six hours will definitely be fine, Leila. The recommendation on our website is actually to wait two hours. So, you'll be good. Of course, the longer you wait, probably the better, but you should be good. And listeners, if you have questions, we actually have an FAQ all for this. Just go to avalonx.us/faq.

Gin Stephens: All right. Finally, she said, "Gin knows me in real life. Huh, so, she's probably rolling her eyes at me right now saying, "Oh, Leila." I'm not rolling my eyes, Leila. [laughs] Look, I love all the kids in the classroom, even the one with a lot of questions. I love the one with a lot of questions. Leila says, "I know, I know, figuring out all the things ha ha. Anyway, love you both. I've listened to every episode of this show and you've been my sisters, confidants, teachers, and friends through this journey, and it has been a wild ride trying all the things. I've done ZOE, then served as their first retests subject. I've tried using a glucometer, had a breath ketone meter, I've done red light, infrared sauna, all the things. I have appreciated and trusted your expertise throughout the entire process and I'm still here going strong and muscling through my little setbacks here and there. Thank you for all you do and I'm anxiously awaiting your response. Thank you," Leila from Iowa.

Melanie Avalon: Awesome. Well, thank you, Leila. That brings everything full circle with her sign off at the end there.

Gin Stephens: It really does. It really does. All the things, Leila is an experimenter. She's very much about her study of one, and she's a biohacker, [laughs] and she wants to do it right, heard all those questions. 

Melanie Avalon: All right. One more question. I wanted to end with a question that was the spirit of Gin. This is a Gin question. The subject is: "Delaying certain foods." Julie says, "Hi, ladies, I found your podcast very early on in my IF journey and it has been such a help to me, especially learning about the clean fast. I started in June 2019 and within about two months, I lost around 21 pounds in weight. I then went on holiday, put on a few pounds, and since then have been losing and regaining the same five to six pounds. I knew my window was getting longer and I was having more two meal days than one meal a day. Switching things up again a couple of weeks ago, managing to go around 19 to 21 hours fasting and having a window of between two to five hours. One meal a day five out of the seven days. Still no weight loss, no more shrinking or getting smaller, in fact. 

My IBS, which initially got better seems to have gotten worse, and I am bloated, and experiencing intense cravings for sweet things. I'm so disappointed as this seemed to get easier at first, but now, it is very challenging. I wonder if I need to delay sugar and/or highly refined carbs until I lose some more weight and get rid of this GI distress, but I'm fearful that this will just bring back that diet mentality, which I have been so pleased to have shrugged off for the first time in 30 years. I'm 50 and just going through perimenopause. I feel hormonal a lot of the time, which doesn't help with the sweet cravings. Am I expecting too much of the fasting? Expecting to lose weight, get smaller while still eating so much junk during my window. I need you to tell me straight if I can't have my cake and eat it. Thanks," Julie. 

Gin Stephens: Well, Julie, we do not need to tell you straight, because your body is telling you straight. No matter what, I say or Melanie says, your body is telling you that what you're doing right now is not working for you. Here's how you know it. You're not losing weight, your IBS has gotten worse, you're more bloated, and your cravings are intense. Your body is sending you very powerful signals that what you're doing right now is not working well for your body. Now, there's something in there that is really important and I'm glad you included it that you're 50 and that you're in perimenopause right now. I'm going to be honest with you. Our bodies change when we go through this very important hormonal change of life. If you could "get away with" I don't know that sounds kind of diety, but what we could do when we were younger is not what we could do as we get older. That is true. We can complain about it all we want, but it is just the fact that as our bodies change, we have to respond to these changes. I've really had to change the amount of alcohol I drink now versus before. I used to be just fine having a glass of wine every day and then sleeping great. Now, my hormones are different, I can't do that. I'm not mad about it, I just accept it. You have to accept that your body is changing. 

You talked about, you use the words, junk. Ultra-processed foods really are not ideal for our bodies. If you haven't read Clean(ish), you may want to take a look at that and just see. I understand you don't want to bring back diet mentality, but that's assuming that, if you get rid of what you call junk, that everything else is just like gross food and you don't want to eat. But that is where you need to shift your mindset. Because once you start shifting towards real food, that stuff that you're calling junk, the sugar and the highly refined carbs that you're talking about that you said you're eating a lot of, those things are not as appealing once you really start eating real foods and feel good. The key is eat real foods that are delicious. You eat real foods that are delicious, that's not dieting. That's not diet mentality. That's nourishing your body. That's eating like a grown up, because you know your body needs those nutrients. Does that mean you can never have sugar or ultra-processed foods again? Of course, not. But if you know that that is making up a huge amount of what you're eating-- If you had a small child in your life, you wouldn't just feed it that junk, you would nourish that child. Nourish yourself the same way you would nourish a child. And feed yourself nutritious foods that you love, that are delicious. You're not going on a diet, you're eating to respond to what will make you feel better, you want to get rid of that bloating, get rid of all that intense craving. That's what I would recommend.

Melanie Avalon: Yeah, I think that's great and I think it speaks to one of, I think the biggest-- I don't know if it's a misconception or it's an association that people make that is a very small, subtle nuance, but it's so profound. It's that people think that saying no to foods, because they are dieting or they want to lose weight is the same thing as saying no to foods that because they don't make them feel well, that if you are restricting foods, that it's always the exact same mentality or reasoning behind it. That's just not true.

Gin Stephens: Like Leila said, she mentioned that, she didn't want to get in diet mentality with an elimination protocol. Same exact thing, but that's not what it is.

Melanie Avalon: It's so common. I think what it is, it's more of a triggering situation than being the same thing. People, who have dieted before, it looks the same on the outside to not eat a food. If you're not eating a food for whatever reason, because you want to lose weight or because it doesn't make you feel good, objectively from the outside, it's like, "Oh, I'm not eating this. I can't have this food or I'm not eating this food." It can trigger the reasons for not eating foods that are not the same reasons now. Not eating a food, because we want to lose weight and feel like you can't have the food, and the food has morality, and you're a bad person, if you eat it, and if you eat it, you'll gain weight, that's an entirely different mindset and reasoning than not eating a food, because it makes you feel unwell, because it's not doing good things for your body. So, choosing not to eat foods that don't make you feel well and don't support you nutritionally is not diet mentality. 

Gin Stephens: It's powerful is what it is. It's an empowering moment to say, when I decided that French fries that I get at a restaurant made my stomach hurt, so, I'm not going to eat them. That's me having the power to say, "I don't want to have a stomachache."

Melanie Avalon: Yeah. Actually, this is the thing that is similar between both of those. It's letting the food not have power over you.

Gin Stephens: Right. You have the power. You're not dieting. You're helping your body feel good.

Melanie Avalon: Exactly. I feel there are a few different big misconceptions out there and I think this is one of them. We could do a whole episode on this. Like one would be that you have to be low carb to lose weight. I think this would be one. There's quite a few.

Gin Stephens: Well, I think that was a great question for us to end with. I have spent a great episode and again, thank you so much, Melanie for everything.

Melanie Avalon: Likewise. For listeners. If you'd like to submit your own questions for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. Again, if you would like to receive the first episode of this show ever, send us a screenshot of your old iTunes review or new review. Just make sure that the review includes what you are looking forward to or excited to experience with Cynthia coming on board. Oh, yes, the timeline of that really quick for listeners. Next episode is going to be a very special episode with actually my partner Scott at MD Logic. We're going to answer actually a lot of questions about the AvalonX line and serrapeptase, and the upcoming magnesium, and all of those things. So, it's an intermission and then the episode after that will be Cynthia on board. So, Gin, thank you so much for the past five years. This has been such an incredible, beautiful, amazing journey. I'm so grateful.

Gin Stephens: 100% right back atcha.

Melanie Avalon: I'm grateful for our friendship, for the show and obviously, the good thing is, we'll still be here. So, we'll still be friends, we'll still be talking, and maybe we can bring you on the future for a guest episode. [laughs] 

Gin Stephens: Maybe. I'll be open to that. I will not say no, I will not say never. [laughs] But yeah, everybody can still find me on Intermittent Fasting Stories or the Life Lesson Podcast. If you really want to know what I'm doing in life, Life Lessons is where to get it. [laughs] All right, signing off.

Melanie Avalon: The show notes for everything will be at ifpodcast.com/episode264. 

Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team. Administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

STUFF WE LIKE

Check out the Stuff We Like page for links to any of the books/supplements/products etc. mentioned on the podcast that we like!

More on Gin: GinStephens.com

Theme Music Composed By Leland Cox: LelandCox.com

If you enjoyed this episode, please consider leaving us a review in iTunes - it helps more than you know! 

 

 

May 01

Episode 263: 5 Year Anniversary, Bingeing, Weight Fluctuations, Over-Exercising, Mindset & Therapy, Less Restriction, Protein Intake, Blood Types, And More!

Intermittent Fasting

Welcome to Episode 263 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

AVALONX SERRAPEPTASE: A Proteolytic Enzyme Which May Help Clear Sinuses And Brain Fog, Reduce Allergies, Support A Healthy Inflammatory State, Enhance Wound Healing, Break Down Fatty Deposits And Amyloid Plaque, Supercharge Your Fast, And More!  AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Order At AvalonX.Us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At melanieavalon.com/avalonx!

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SHOW NOTES

AVALONX: Order At AvalonX.Us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At melanieavalon.com/avalonx!

BEAUTYCOUNTER: Keep Your Fast Clean Inside And Out With Safe Skincare! Shop With Us At MelanieAvalon.com/beautycounter, And Something Magical Might Happen After Your First Order! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz
Join Melanie's Facebook Group Clean Beauty And Safe Skincare With Melanie Avalon To Discuss And Learn About All The Things Clean Beauty, Beautycounter And Safe Skincare!

AUDIBLE: Go To Audible.com/IFPODCAST Or Text IFPODCAST To 500500 For A 30 Day Free Trial, Including A Free Audiobook! 

Associations between liking for fat, sweet or salt and obesity risk in French adults: a prospective cohort study

Listener Q&A: Carre - Not losing but Gaining?! SOS

The Melanie Avalon Podcast Episode # 30 William Shewfelt And Ted Naiman

FEALS: Go To feals.com/ifpodcast To Become A Member And Get 50% Off Your First Order, With Free Shipping!

Listener Q&A: Danielle - Why isn't if it's good for us ...is it not for our babies? Contradicting advice

TRANSCRIPT

Melanie Avalon: Welcome to Episode 263 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine, if it's that time, and get ready for The Intermittent Fasting Podcast.

Hi, friends. I am so thrilled that the moment you guys have been waiting for, for so long is finally here. My serrapeptase supplement is available. After realizing the sketchiness, and problematic fillers, and questionable ingredients, and quality in the supplement industry, I finally took it upon myself to just make my own supplement line, so that I can truly feel good about what I'm putting in my body and you guys can as well. Oh, my goodness, have I learned a lot and I can confidently say that my supplements are honestly the best on the market. I plan to make my own versions of everything I am currently taking, because I only want to take the best of the best. I and my partner, MD Logic relentlessly search to find the highest quality sources, and then we test those ingredients multiple times for purity and potency, and to make sure that they are free from heavy metals and mold, which you guys know is so, so important. I have suffered from toxicity from both of those things. So, testing is key.

AvalonX supplements are free of all common allergens like wheat, gluten, eggs, soy, dairy, shellfish, nuts, even rice, which is very, very common in a lot of supplements. Check for that. They also come in glass bottles and are vegan. For my first supplement serrapeptase, we created a special process that requires small batches to make that uses only a small amount of MCTs as the lubricant and filler. None of the other serrapeptases on the market are doing this. That was actually one of the biggest things to tackle, because most of the serrapeptase on the market has problematic fillers and suspicious enteric coatings, which likely contain plastics and other potentially toxic compounds you don't want in your body. We use a special delay release capsule that ensures the serrapeptase reaches your small intestine, so that it can be absorbed into your body. What is serrapeptase? It's a proteolytic enzyme created by the Japanese silkworm. When you take it in the fasted state, it actually breaks down problematic proteins in your body. So, it can really help anything, where your body is reacting to problematic proteins. That's why it can radically help with allergies, it clears my sinuses like none other. And it can clear brain fog, studies have shown it may help reduce inflammation, enhance wound healing, help with pain, even reduce cholesterol, and break down amyloid plaque. 

Basically, it's the coolest supplement ever and it is an awesome way to really amplify your fast. I take it every single day. We also recently launched subscriptions, so that you can get a big discount on my supplements, as well as help support sustainability by reducing emissions from shipping. And my next supplement is coming soon. That is magnesium. Get excited. If you want to get the latest information, specials, news about new supplements, and stay up to date on everything, AvalonX, definitely get on my email list. That's at avalonx.us/emaillist. When you join that list, check for the welcome email to make sure it doesn't go to spam. And you can shop, of course, at avalonx.us. Again, that is avalonx.us. A-V-A-L-O-N-X dot US, avalon x.us. And I'll put all this information in the show notes.

And one more thing before you jump in. Are you fasting clean inside and out? Did you know that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic, and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick, for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient and their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a Band of Beauty member. It's sort of like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally, completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show.

Melanie Avalon: Hi, everybody and welcome. This is Episode number 263 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with, Gin Stephens.

Gin Stephens: Hi, everybody.

Melanie Avalon: How are you today, Gin?

Gin Stephens: Well, this is an exciting date. If you think about it, this podcast that's coming out today, the day it's coming out is May 2nd of 22. Our very first podcast came out in the beginning of May in 2017. So, we've crossed the five-year mark.

Melanie Avalon: Do we ever figure out what day it was, exactly?

Gin Stephens: It was the very first Monday of May, whatever that was.

Melanie Avalon: Of 2017?

Gin Stephens: Yeah. So, if we go back--

Melanie Avalon: Can you Google, like, a specific day, like, first?

Gin Stephens: I have my calendar right here. [laughs] I'll just look it down. If I go back, yeah, May 1st. It was May 1st. We have crossed the five-year mark. I think that's pretty remarkable. I also see that May 1st of 2017 was a Jeans Day at my elementary school. So, that was very exciting. I had it recorded in my calendar. We got through Jeans Days. Oh, Lordy.

Melanie Avalon: I was actually thinking about that, because how long were you a teacher before you weren't a teacher when we were recording?

Gin Stephens: Well, I retired in 2018. So, I taught for one more full year after we started the podcast. One more full year.

Melanie Avalon: Because what I was thinking about was, I don't really remember that experience of recording with you while you were teaching still.

Gin Stephens: Yeah, it was a lot, because I taught five days a week and I also taught Gifted Endorsement classes after school on Monday and Tuesday. I was working so hard. I was working constantly. We recorded on Sundays, because that was really the only time I could do it. 

Melanie Avalon: Yeah, I definitely remember when you switch to not being a teacher. Not like an identity crisis, but you were like-- You have such a different experience of your life.

Gin Stephens: Well, it was huge, because I thought about it. I was in school or teaching school from the time I started kindergarten until I retired in 2018. There was never a time of my life that I was not on a school schedule, even in college, of course that schedule is slightly different, but you're still on a school schedule. But then it was after I retired, the spring of 2018, it was May was when the school year ended and that was when I could start Intermittent Fasting Stories, because I didn't have time to record with people. I barely had time to record with you. But we have crossed the five-year mark. So, that just feels something we should celebrate.

Melanie Avalon: It's so weird for me to think about with me, because I was working the serving job and everything. It was just such a completely different experience of life back then.

Gin Stephens: Things were very, very different. I very much had to live my life around being at work at 7:45, [laughs] five days a week. I still think like a teacher. Right now, we're recording this. It's Master's week in Augusta. All the teachers have had the last week off, they're going back to work next week, and I still think about that, and I'm so grateful to have-- To be self-employed is such a different kind of thing. Yeah, thank you for all the teaching me how to podcast.

Melanie Avalon: Thank you for podcasting with me for five years. Oh, my goodness, that's crazy. Half a decade.

Gin Stephens: And we didn't have an ad for the whole-- When did we get our first ad? 

Melanie Avalon: The first few years of the show was when I was moving a lot. 

Gin Stephens: You sure were? You were moving a lot. 

Melanie Avalon: I was moving, and had my serving job, and then the podcast. Basically, I remember myself as serving and where was I living. So, I remember that first ad we booked, I was in an LA, I think. It would have been 2018.

Gin Stephens: Yeah, I don't think we had an ad till 2018. 

Melanie Avalon: I was so excited. 

Gin Stephens: It really was. [laughs] I was at a conference this week. It was a virtual conference this weekend and someone was talking about starting a podcast. It was the guy, he has an entrepreneur podcast and he has it seven days a week. He's like, "I recommend you to have seven episodes a week." I'm like, "Oh, Lord have mercy. No."

Melanie Avalon: Wait, sorry. That just happened?

Gin Stephens: Yeah, it was yesterday, I was at this virtual conference and then someone in the chat-- because it was on the Zoom. Someone in the chat was like, "How profitable is a podcast?" I'm like, "Well, give yourself a year to make zero, at least." People don't want to hear that. You have to really put in the time. 

Melanie Avalon: Yeah, definitely. Ooh. Well, happy half a decade anniversary.

Gin Stephens: The day that this comes out, we will have just crossed it.

Melanie Avalon: Wow. I wonder how many listeners have listened to every single episode.

Gin Stephens: Now, that would be interesting. 

Melanie Avalon: Since the beginning. 

Gin Stephens: Well, I don't know. I don't even remember how many listeners we had back then.

Melanie Avalon: I don't either. 

Gin Stephens: I don't know. 

Melanie Avalon: I do think it went up pretty fast. 

Gin Stephens: Yeah. 

Melanie Avalon: A lot of people started listening. 

Gin Stephens: And that was the genius of how we named it. That was the smartest thing we ever did was name it, Intermittent Fasting Podcast.

Melanie Avalon: We had a lot of pun names.

Gin Stephens: Yeah, little cutesy names that we were throwing around and I'm like, "Wait, I don't know about any of these." We're like, "Let's just do Intermittent Fasting Podcast," and that really has helped people find it. Especially, now, anybody who's thinking about starting a podcast, there are so many podcasts. 

Melanie Avalon: I know. It's a bit overwhelming. 

Gin Stephens: Yeah. And so many that are great. 

Melanie Avalon: I know. 

Gin Stephens: But think about this. How many podcasts, besides the guy who had put out seven a week, because Lord have mercy like I said. But how many podcasts never take a break, never replay, never have a hiatus? We put out an episode every single week for five years, now. 

Melanie Avalon: I was thinking about that, too, this week, actually. I was thinking about how we've never-- Because a lot of shows will air an old episode.

Gin Stephens: Like a filler. 

Melanie Avalon: Mm-hmm. I was thinking how we haven't done that and I was thinking like, "Would I ever do that in any situation?" I know recently, this week on Peter Attia show, he aired an episode with a woman, who is pretty big in the low carb world, who passed away. So, he aired it like an honor of her.

Gin Stephens: Like a memorial, yeah.

Melanie Avalon: Yeah. And then I was thinking about my show and I was like, "Oh, would that be something I would do if that happened on that show." But--

Gin Stephens: Yeah. Hopefully, you'll never have to answer that question about someone passing away. 

Melanie Avalon: Well, listeners, thanks for being here. 

Gin Stephens: Yeah, and if you've been around for five years, plus, listening to every episode-- I know there are people that have listened to everyone. People, who like binge listen, but I don't know if they started back there in May of 2017, because [laughs] that was a long time ago. I feel like a whole different person now. 

Melanie Avalon: Oh, I do for sure in a good way. Well, I'm so grateful for the show.

Gin Stephens: Me, too. It's been a great ride. 

Melanie Avalon: And the listeners. 

Gin Stephens: And seriously, if it hadn't been for you, I wouldn't. [laughs] I'm sure I would not have any podcasts, because--

Melanie Avalon: Well, likewise. I still think the funniest thing is--

Gin Stephens: When you got kicked out of my group?

Melanie Avalon: Yes.

Gin Stephens: Not by me. I just have to say that. It was my moderators. I don’t know for anyone who hasn't heard the story, it's been a long time since we talked about it. It was back when I did have two Facebook groups. I had the one-meal-a-day group and I had the Delay, Don’t Deny group. Just those two. And the one-meal-a-day group was by far the biggest. It probably had, I don't know, 4,000 members, which sounded so big to me, then. Delay, Don't Deny had barely been out, because it came out at the very end of 2016 into 2017. So, it was probably what's it like March or April of 2017. You made a post in the group that said, "Hi, I'm an author of--"

Melanie Avalon: Okay, okay. I really wanted to start a podcast. I was like, "I need a cohost. How do I find a cohost?" So, I was googling the Facebook groups for intermittent fasting. That blows my mind. So, it was only around 4,000 members?

Gin Stephens: Something like that. I can't believe it was much more than that, because when I wrote Delay, Don’t Deny, I think it had 3,500. But it was the largest one-meal-a-day group. It was the only one-meal-a-day group really for a long, long time.

Melanie Avalon: I was like, "I really want to find a cohost." The important thing about the post I made was my goal with the post. I wanted people to know that I wasn't just some--

Gin Stephens: Right. You wanted to establish credibility.

Melanie Avalon: Yeah, I want to establish credibility. But I also didn't want to seem I was promoting my book. I don't remember the exact post, but I didn't even put the link to my book in the post. I said, "I had a book coming out, but I wasn't putting it in the link," because I didn't want to make it seem this was self-promotion. I was like, "How do I do this?" so that I establish credibility, but I make it super clear that I'm not trying to self-promote and it still completely failed. They kicked me out.

Gin Stephens: One of the moderators, they're like, "I just removed this girl." I'm like, "What?" Then I was like, "Oh, let me." Then I think I messaged you and I'm like, "Hey, sorry about that. The moderators thought you were in there." Because people would all the time come in and try to self-promote stuff, you know?

Melanie Avalon: Yeah, that completely makes sense, but it's just funny that I tried so hard to not do that and it failed.

Gin Stephens: Yeah, those moderators, they were very protective and I appreciate them so much, because they were like, "Not today, Melanie Avalon." 

Melanie Avalon: Shut down. I was wondering if that post is still there in archived.

Gin Stephens: No, well, I guess, it could be. I don't know. 

Melanie Avalon: Can you search through old posts? 

Gin Stephens: I don't go to Facebook anymore. I haven't been on Facebook.

Melanie Avalon: Can a person, like, can I?

Gin Stephens: Yo-yeah. It's archived. The group is archived. It's frozen in time, and nobody can go in, and put mad face emojis or comments, but you can go in and search. You can't join. Well, I don't think you can join it. The regular Delay, Don’t Deny group, I think the moderators-- there are still a few moderators were letting people join, but you can't do anything. We're not. That one is not archived, but it's not active either, but you can still search it. That was a long time ago. But five years is not a long time, but it is a long time. 

Melanie Avalon: I know. Yeah. 

Gin Stephens: Anyway, so much has changed. But thankful for the journey. 

Melanie Avalon: Likewise. 

Gin Stephens: Anything new going on with you?

Melanie Avalon: Not really. Just finishing up the magnesium specs, finishing up the artwork for my EMF locking device, launching the subscriptions for serrapeptase, prepping the other shows. So, all good things. How about you?

Gin Stephens: Well, not much just still. Doing some packing, getting ready to make the move, not sure what the timeline is going to be, that sort of thing. There's a lot going on. Master's week is ending like I said, so, that's when the real estate market picks back up in Augusta. Fingers crossed. We will sell our house soon. Ready to sell it and get going.

Melanie Avalon: Very exciting. 

Gin Stephens: It's a great house. Someone's got to love it as much as we did. I never thought I'd leave. The only thing that could get me out of here is going to the beach. So, [laughs] I'm really looking forward to being there all the time. Today, it'd be a beautiful day to go to the beach if I was at the beach, but--

Melanie Avalon: And you guys really fixed it up, right, the house?

Gin Stephens: Yeah, we did. It's a house that was built in 1979. We didn't do everything that could have been done to it, of course. I'm also the kind of person that doesn't think every house has to match the year trends. You know what I mean? This is a house that was built in 1979. The kitchen does not look like 2022. It's a beautiful kitchen. It's a quality kitchen, but it's not updated. 

Melanie Avalon: What about the appliances and stuff?

Gin Stephens: The appliances are really great. They're KitchenAid professional appliances, like, built in. They're all good appliances. They're not brand new, but they're not old appliances. It's a gas range that's built-- A gas stovetop that's built in and a microwave. You don't look at them and think they look old.

Melanie Avalon: Okay, gotcha. Yeah, I don't know anything about house trends.

Gin Stephens: Well, I watch a lot of HGTV. [laughs] But the thing about house trends is, they really do come and go and you can't remodel your house every five years. So, eventually, you get to the point where you want more of a timeless look that isn't going to date it.

Melanie Avalon: When I build my dream house, it's my goals, my visualizing, it's going to be a biohacker house. So, I don't think it'll be any trends. It'll be like the biohacker trends.

Gin Stephens: I did not know you wanted to do that. 

Melanie Avalon: Oh, really? 

Gin Stephens: You've never mentioned that to me. Now, where will it be? Where is your biohacker house going to be?

Melanie Avalon: Probably, in Calabasas in LA or something. It's going to be so great. [giggles] It's going to have lots of natural light and stuff, but controllable light. So, you press the buttons and the things adjust, like the windows.

Gin Stephens: You can make it completely black.

Melanie Avalon: Oh, yes.

Gin Stephens: I was just at a beautiful home. I stayed with somebody and it was the most beautiful home ever. But it didn't have any blinds on the windows. I was like, "Is there a way I get that--" Nope. But I'm like, "Okay."

Melanie Avalon: They just don't want them?

Gin Stephens: They just didn't have blinds on the windows, but it was really bright, because the moon was out. Anyway, I like a very dark room.

Melanie Avalon: I do, too. Although, I would love a sky window.

Gin Stephens: A skylight kind of a thing? 

Melanie Avalon: Yeah. 

Gin Stephens: Just you want to be able to close it.

Melanie Avalon: Mm-hmm. Right. My bedroom will have to be a skylight window that closes, but then I got to mitigate all that EMF. So, I have to figure that out. It's going to be crazy and I want a cryotherapy chamber.

Gin Stephens: Well, that doesn't surprise me at all.

Melanie Avalon: Goals. 

Gin Stephens: And a sauna, big sauna. I know you'll have that.

Melanie Avalon: Mm-hmm. And a cold plunge, but definitely hardcore with the EMF mitigation and grounded. I want the whole floor to be grounded. 

Gin Stephens: Well, I think that's really smart. 

Melanie Avalon: So, just putting it out there. This is whiles away, obviously. [laughs] 

Gin Stephens: Well, I can't wait. That's going to be cool.

Melanie Avalon: You can come visit. 

Gin Stephens: All right.

Melanie Avalon: It'll be super fun.

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Melanie Avalon: Oh, I have one, this is super random, but I'm always looking at random studies and I don't know how I found this one, but I thought it was really fun and I thought we could play the guessing game really quick. 

Gin Stephens: Okay. 

Melanie Avalon: The title is: "associations between liking for fat, sweet, or salt, and obesity risk in French adults: a prospective cohort study."

Gin Stephens: Are you going to need to read that one more time? Me not being an auditory learner. Say it one more time.

Melanie Avalon: "Associations between liking for fat, sweet, or salt, and obesity risk in French adults.

Gin Stephens: Okay. It's whether people prefer salty, sweet, or what was the third?

Melanie Avalon: Salt or fat.

Gin Stephens: Salt, fat, or sweet.

Melanie Avalon: And how it relates to obesity risk? This was, okay, over five years among 24,776 French adults, they basically took a questionnaire about their likings and then also each year for five years, they collected their body weight data and stuff. The question is, what do you think for each of them, how do you think the flavors related to obesity? We can go through them one by one. So, either was linked to an increased risk of obesity, a decreased risk or no association. 

Gin Stephens: All right, well, I would predict that fat was linked to an increased risk of obesity.

Melanie Avalon: Okay. So, that is correct. Do you think it was more in men or women?

Gin Stephens: Oh, I don't know. I didn't know we were gendering it to. I would predict that'd be men and women. 

Melanie Avalon: Yes, correct. Women, it was 52% and men, it was 32%.

Gin Stephens: 52%, what? More likely to be obese? 

Melanie Avalon: It says, "dietary intake explained 32% in men and 52% in women have the overall variation of liking for fat and obesity. Does that sound like it was a stronger correlation in women? 

Gin Stephens: Yep. 

Melanie Avalon: Okay, how about sweet?

Gin Stephens: I'm going to say that it did not have an association with obesity.

Melanie Avalon: Sensory liking for sweet was associated with a decreased risk of obesity.

Gin Stephens: See, I'm not surprised. That would absolutely run contrary to the conventional wisdom as "fat is your friend and sugar is the reason everyone is fat." I've said this before. A lot of people falsely associate things as being carbs are fat. They think that French fries are carbs when really, they're very high fat and high carb. I think people are just really confused. They're like, "See, I can't eat French fries. Carbs make me gain weight." But French fries are not just carbs. Anyway, that's what I think a lot of the confusion comes from that a lot of the food that's ultra-processed or "junk food" is lumped in the carbs category, when they're not just carbs. 

Melanie Avalon: Exactly.

Gin Stephens: Because I think of people, who really are looking for a sweet taste, they're probably people who eat a lot of fruit, for example.

Melanie Avalon: Yeah. And also, actually, if you think about it more, so, let's say even this is completely just me hypothesizing. So, this is not super scientific. But let's say we have two groups of people that are following a standard American diet. They are eating processed foods, but one likes more fatty and one likes more sweet. In that situation, it's possible that they're both eating processed foods, it's possible that the group that likes fat is going to be eating the fattier processed foods. They're both going to be in this state of food that is metabolically not healthy, but probably the high fatty stuff is going to just be a higher caloric load overall and more calories that are very easily stored as fat. 

Gin Stephens: Well, I also think about myself and I'm someone, who definitely it's the fat that I like. For example, I don't want to eat plain fruit. I want to eat ice cream. I want my sweet to have the creaminess of the fat with it too or the fat from the ice cream. So, I totally get the fatness for even the sweet things I want or fat sweet, right? Not low fat sweet.

Melanie Avalon: And what about salt?

Gin Stephens: I'm going to say that had no correlation at all.

Melanie Avalon: No significant association between salt liking and the risk of obesity.

Gin Stephens: I like salty fatty and I like sweet fatty. I know that and I was obese. So, that's why it doesn't surprise me at all.

Melanie Avalon: So, we can put a link to that in the show notes, but I just thought it was a fun study.

Gin Stephens: I liked it and I'm so proud of myself for guessing it right.

Melanie Avalon: It's hard to go back and wonder what you would have guessed. but okay. For fat, I probably would have thought increased for sweet. I don't think I would have guessed decreased, but I might have guessed no association like you did. And for salts, I probably would have said--

Gin Stephens: Oh, I thought I said decrease for sweet or not associated. Okay. That's what I meant. I meant it was not-- Okay, yeah.

Melanie Avalon: So, there's decreased and then there's no association, which are different. 

Gin Stephens: Right. The salt, I clearly said no association, but I meant for sugar the opposite. I didn't say it very well. Not associated with obesity. I meant associated the other way. Anyway, yeah.

Melanie Avalon: It was interesting. So, prior to reading Rick Johnson's Nature Wants Us to Be Fat and David Perlmutter's Drop Acid, I would have said salt was no association. But after reading their books, I should actually, I'm friends now with Rick, I should send him this study. Now, after reading their books, they make a case that salt-- Actually, they reference a lot of studies where salt links to obesity. So, that's interesting.

Gin Stephens: Again, though, I think it's hard to untangle it from what you're eating. If you're eating French fries, you might think that it's the salt, but it's really the fat. It's hard to untangle. The study that you were talking about, if I'm correct, it was people who said what their preference was.

Melanie Avalon: Mm-hmm. Yes, right. Oh, yeah, rather than what they're actually eating.

Gin Stephens: Right. I can hone in on the fact that I like fatty tasty things, whether it's a sweet fatty thing or a salty fatty thing, I know that I need the butter, I need the sour cream, I need the whatever. So, I think that's probably a big variable.

Melanie Avalon: This says that previous studies have shown that subjects with high fat liking have higher fat intake, but also lower intake of nutrient dense foods such as fruits and vegetables, dairy products, whole grain products, and fish. That relates to what you were saying about the sweet tasting, where people who are sweet tasters probably are eating more fruits and vegetables, because they're going to gravitate towards that type of food.

Gin Stephens: Well, I gravitate towards all that really good food just with plenty of added fat now. In the past, back when I was obese, I was eating the ultra-processed higher fat foods. But now, I'm going to have potato wedges tossed in olive oil, baked in the oven. That's not a low-fat food. It's also not a low-carb food, but it's a healthy fat, it's a healthy carb, it's real food, but certainly it's both fatty, carby, and salty.

Melanie Avalon: Yeah. So, shall we jump into questions for today? 

Gin Stephens: Yes. 

Melanie Avalon: Okay. So, we have a question from Carrie and the subject is: "not losing, but gaining. SOS" and Carrie says, "Hi, Gin and Melanie." That's an interesting way to spell your name. You probably get all different--

Gin Stephens: Well, I do, I do. This one is Jin and I don't know that I've gotten that one very often. I get Jen, because sometimes people think it's like Jennifer, but it's Gin for Virginia like gin and tonic. So, that's actually how you spell it in case anyone wondered.

Melanie Avalon: She says, "I've been doing IF for the past year on and off, but regularly, the past two months. I tend to stick to a 20:4 window, but sometimes, do a 22 or 23-hour fast when the days are busy or an occasional 15 or 16-hour fast, if I am at an event or race. When I first started doing IF, it was to help me with binge eating, especially at night and it was worse at first actually. I was binging all the time, but now, I feel more in control with the fast and make sure I eat a giant salad or a delicious vegetable dish before I even think of anything sweet. My weakness is always the sweets, cakes, cookies, you name it." This is appropriate. This is what we were just talking about.

Gin Stephens: But again, all those foods are also very high fat. Cakes and cookies [giggles] are sweet and fat.

Melanie Avalon: So true. She says, "Sometimes, if I bike 40 plus miles or run 10 miles, I will tell myself, "I deserve the goodies" and it usually ends in a binge of chocolate-covered peanuts, and cakes, or donuts. However, now that I feel I have a handle on the fasting part, I am not losing any weight, but sometimes even gaining weight. When I started getting more strict with the fasting longevity in February, I was 135 pounds and now I'm in the 140s. I'm 5'4" and 22 years old and have an athletic build under all the chub. I love working out. I am kind of a cardio junkie with swimming, biking, and running. When I was in high school, I weighed 115 and was captain of the swim team, and I really hope to be able to get to at least 125 pounds with IF. I used to be able to run eight to 10 miles no problem a few months ago, but now, it's my body does not have the energy that it used to. Anyways, my questions for you two lovely ladies is, why am I not losing weight and how can I fix this? I clean fast only black coffee and water. I do need to take a probiotic B12, vitamin D, and a fiber supplement in the morning for my ulcerative colitis, and I am a vegetarian, and I don't consume too much dairy. On a normal day, I consume 1,500 to 2,000 calories. Should I cut calories, should I fast more? I know Gin mentioned she lost the most weight when she was doing ADF with a 5:2 pattern." 

Gin Stephens: That's actually not true. I don't know where that came from, because I did not. [laughs] No.

Melanie Avalon: Do you want to talk about that now?

Gin Stephens: I'm just popping in there to say, we can just say that is not when I lost the most weight. I lost the most weight when I was doing a one-meal-a-day pattern with delaying all processed foods and alcohol. That is where I lost the most weight. 5:2 with ADF was never the weight loss. I never lost weight with a 5:2 ADF pattern. I did lose some weight with a 4:3 ADF pattern, but two down days wasn't enough for me. I needed three. So, anyway, I'm just popping that in there.

Melanie Avalon: Okay. I wonder why she thinks that. Okay, she says, "I want to try this but I'm scared to. Should I work out more or less? All the questions. Please help. Also, as a sidenote, to give you ladies as much information, I have experimented with all the fat weight loss hacks like apple cider vinegar, and Garcinia cambogia, my fair share of weight loss pills all throughout high school and college, even some Hydroxycut, and energy patches that are supposed to help appetite. I have always struggled with my self-image and thought I was fat when I was in high school. So, now, all this chub on my stomach, and arms, and legs is really making me upset and depressed. I am at a loss and I really am struggling with liking the way my body looks now that I am the fattest I've ever been. I love the podcast and listen to it while I'm running and biking. Please help," Carrie. 

Gin Stephens: All right, Carrie. There's a lot to unpack here. First of all, I want to talk about the fact that you've just been doing this regularly for two months. You're still in very early days. That's really important to know. You are two months in, that's important. Also, I want to talk about the binging that you mentioned. When you first started, you were having trouble with binging and you were actually binging a lot at first. We actually find before people are fat adapted, their body is not really assessing fuel efficiently during the fast, so you're under fueled and so you are going to when you open your window be more likely to binge. We see that all the time with people in the adjustment phase. So, keep that in mind. But after you're past the adjustment phase, if you start feeling the urge to binge, that is linked to not fueling your body well enough for what you're doing. You're over restricting in one way or another and it sounds like how you just mentioned in this question, if you bike 40 plus miles or run 10 miles, you end with a binge. You're framing it as that it's because you're weak, because you said, "I tell myself I deserve the goodies and then it ends in a binge." 

Actually, I want you to flip that. It's not because you're deserving the goodies or you're weak. It's because you just biked 40 miles or ran 10 miles and your body is like, "Help me, I need more fuel." I want everybody to really get out of your way when it comes to what a binge is telling you. It is not telling you there's something wrong with you, it's a sign that you're not fueling your body well. Now, again, at the very beginning, when you first start IF, you're not fueling your body well, because your body is not well fueled during the fast. But once you become fat adapted, your body should tap into your fat stores. This is assuming you're fast and clean. Your body should tap into your fat stores well, you'll feel much better, you should not be binging. If after you're adapted, you are still seeing a lot of binging kind of behavior, ask yourself, "Am I over restricting in my eating window or am I over exercising?" 

Now, you said you're only eating 1,500 to 2,000 calories, but you're a cardio junkie with swimming, biking, and running. It sounds to me you might be under fueling your body even day to day. Please don't cut calories or fast more. That is not what I would recommend. I actually think you might want to try a little something more gentle with your working out. And again, you're only two months in. Fast. Feast. Repeat., I talk about the 28-day fasts are not to expect any weight loss at all. You're one month past that. It also sounds to me, like, the way that you phrased it, you said, "I am not losing any weight, but sometimes, even gaining weight" makes it sound to me you're putting a lot of focus on fluctuations, Not losing weight, but sometimes gaining over a two-month period, that's just what weight does. It goes up, it goes down. You fluctuate. I want you to take some time to pull out a copy of Fast. Feast. Repeat., listen to it, get it if you don't have it, and I want you to read the scale-schmale chapter or listen to it. I want you to have a well-rounded plan for how you're going to track your progress. Because if you get on the scale and the weight is up, that doesn't mean you just "gained weight." Technically, yes, it does mean you just gained weight, because it's up on the scale. But it might be inflammation from your muscle use, it might be water retention. It's not fat gain is what I'm saying. So, you need to have a strategy for looking at what your trend is doing over time. 

Weighing daily, calculating your weekly average, an app like Happy Scale that will do that for you, I want you to take progress photos today. Put on your workout clothes, take photos from the front, from the side, from the back, and then I want you to look at those every-- Take new photos, maybe every three weeks or something like that. Same outfit every time and really compare. Because especially, with the amount of working out that you're doing, you might see your body shrinking in the photos, but the scale is actually continuing to go up with all the muscle building you might be doing especially at the age of 22. But I want you to really, really think about not overdoing it. It really sounds to me like you're fasting a lot and working out a lot. So, you may need a more gentle approach, you need to nourish your body, and take the sign of wanting to binge as an alarm sign and say, "Okay, this is telling me I need to nourish my body more or I need to work out less." That's really, really important. I think I got it all. [laughs] Oh, I had one other thing. I did forget something. The probiotic and the fiber supplement, I would recommend those in your eating window. I understand that you have colitis and that you need to take the fiber, but I would just move it to open your eating window instead of having it in the fasted state.

Melanie Avalon: I agree. Yes, I thought that was all great. I think Carrie, well, first of all, I really empathize with you with feeling. It's interesting, because when I first started reading the beginning of it, it sounded you were looking back to your high school time as a time when you were happy with your weight. But then at the end, you revealed that you felt uncomfortable in your body this entire time, which is a long time to not be happy with your body. What's interesting about that is, it says to me that the piece here, yes, some of it might come from losing the weight. But the fact that you felt this way even when you were, because in high school, you weigh 10 pounds less than what you want to weigh now, but you weren't happy then with your weight either. I think there's a huge, huge reframe that can happen that is not even dependent on your weight. And that's going to be something that I would suggest looking into mindset practices or working with a therapist. I am a huge, huge proponent of working with therapists for everything. Just a really quick tangent about that, Gin. Do you think this is based on where you live? I guess the stigma around therapists, do you think that's still a thing today more?

Gin Stephens: I don't know. It might be age more than anything. I'm not really sure. Maybe older people feel more of a stigma, I don't know.

Melanie Avalon: Yeah, I was just thinking about it, because I've had a therapist since 2014. I've had a few different ones, because I've moved around, but it's just such a normal-- It's so helpful for me and it was just wonderful to have that space, where you can just discuss all of these things and reframe in a non-judgmental, safe atmosphere. But it was just funny, because I was going to my-- Did I mention this on the podcast already? I was going to cryotherapy the other day, and I mentioned that I had just come from a therapy session, and her response made it seem like she was like, "Oh, I hope everything's okay." It made it seem I was going for something traumatic that had happened. I was like, "No this is what I just go as part of my daily life." That was a tangent. Point being, I think that could be something that could be really helpful for your body image and all of that stuff. 

Another reframe I think you can do and this is what Gin sort of talked about, with the binging for example, it can come from, like Gin said, your body is begging or screaming, I don't know what words you used, but for nutrition. A huge reframe that you can have there is probably right now, I don't know, but probably, since your habitual experience of having this signal from your body, this binge feeling, it sounds like the way you respond to that in the past is with sweets, and cakes, and cookies. You've created this association in your head that, when I get this really hungry, bingy feeling the solution or what I will do on autopilot is sweets, cakes, cookies. Have you tried when you have this feeling to look to the abundance of foods that you could have instead of sweets, cakes, and cookies? Because you might find that there's actually nothing to fear with this feeling that you get, because you actually can nourish yourself and you actually can eat all you want and it doesn't have to be these foods that will make you feel not so good in the end, these processed foods. I don't think it can be overstated, overstated, the importance of--

Gin Stephens: That's right. 

Melanie Avalon: I don't think it can be overstated the importance of protein. If you weren't vegetarian, what I would have said, if so for anybody else experiencing this, I would have said really, really focusing on animal protein. Chicken, steak, fish, things like that. I think that can really, really help with hunger. There's especially something we've talked about a lot which is the protein leverage hypothesis, which is basically that your body will, you will feel hungry until you satisfy your protein needs. I talked about it with Ted Naiman and William Shewfelt, who actually they were on this show, too, weren't they? Yes, they were. 

Gin Stephens: Ted Naiman was not. 

Melanie Avalon: Oh, it's just William on this show?

Gin Stephens: Right. 

Melanie Avalon: Okay. So, we've had William on the show and then I've had William and Ted Naiman.

Gin Stephens: Oh, they came on together to your show? Well, no, I take that back. Did we have Wade Lightheart and his partner on at the same time? 

Melanie Avalon: We did, yeah. 

Gin Stephens: Okay. I can never think of his name. 

Melanie Avalon: Matt Gallant. 

Gin Stephens: Matt. But other than that, I don't think we've ever had four of us on this one. Yeah.

Melanie Avalon: Yeah. I'll put links in the show notes to the one on my show with Ted Naiman and William Shewfelt, because I really like Ted's book. It's called, I think The PE Diet, but it's about basically this idea of the importance of protein. You're vegetarian. I am wondering what your main protein sources are and I would turn to them in the beginning of your meal when you're having these post workout meals or even your meal situation that you're in. Yes, so, upping the protein, I think could be really, really helpful. And also, another reframe is, especially if you've had this experience in the past of not being happy and responding to these urges with binges, you can feel destined to repeat that, but you are not. 

Every single day, instead of being scared of it as another day, where things might get worse, or you might gain weight, or you might binge. What if you reframe that every single day, you have newfound knowledge that maybe you didn't have in the past and so every day can be a step towards something better? I think you can feel really, really empowered, especially since Gin said, the focus we don't think shouldn't be on, it's not a restrictive answer. It's not cutting calories, it's not exercising more, it's not fasting more, it's providing your body with nutrition, which is actually state of abundance. So, the solution here is actually abundance not restriction, which is very exciting. I feel that was all over the place.

Gin Stephens: Well, I really agree with your recommendation for more protein, because that's very true as well. Your body sends you that signal. I very much believe that protein leverage hypothesis to be true.

Melanie Avalon: I really do. Even just for me like N of 1, I am starving if I don't get enough protein. I was actually thinking about this. During that study, I wish that they had had umami as one of the tastes. People who really like umami and like the protein.

Gin Stephens: I love umami. 

Melanie Avalon: I do, too. That's my thing. The protein is my thing. I think I'm much more aware of how satiating protein is for me, but I think if I didn't naturally gravitate towards a high-protein diet, I wonder if I would fall into this state, where I wouldn't necessarily turn to protein. So, I would just feel perpetually hungry.

Gin Stephens: Well, I eat less protein than you. I don't crave it as much as you'd like. I don't eat as much meat as you do. But sometimes, my body directs me to want more meat. My body does let me know when I think back.

Melanie Avalon: Yeah. I wonder if so for vegetarians and vegans. I wonder if they naturally gravitate towards when they get protein cravings. I wonder if it appears as a similar food. I wonder if it's legumes and beans or if it's soy. How that craving manifests?

Gin Stephens: Yeah, I don't know. For me, when it's a really strong protein craving, it is meat. 

Melanie Avalon: Me, too. Me, too. That's why I'm super curious. 

Gin Stephens: I had a great burger last night. It was Green Chef, by the way, one of our sponsors. It was so good. But it was so good. It was a burger with Monterey jack and then it had those potatoes that I was talking about sliced potatoes tossed in olive oil, roasted in the oven, so good. 

Melanie Avalon: Now, I'm getting hungry, too. 

Gin Stephens: I know. Now, I'm really hungry. Sometimes, I just really love some red meat. It's funny around our table. Will doesn’t like a ton of meat unlike, Chad doesn’t like a ton of meat, Cal is practically a vegetarian, because his wife is a vegetarian. So, Cal will eat meat, but they don't eat meat at home. I don't know, maybe he doesn't really eat it at all, just rarely. But it's interesting that we've all just naturally gravitated that way.

Melanie Avalon: I think I'm really the only you huge meat eater in my family.

Gin Stephens: And what's your blood type? 

Melanie Avalon: O.

Gin Stephens: See. I don't think blood type is the whole thing, but there's some kind of connection there, something. We're all A. I don't think blood type, it's not quite as simple as eat right for your type, but we're all A and A is supposed to not need as much meat. And O is associated with needing more meat. So, I don't know that everything they say is right, but that sure seems to be on the money for a lot of people. 

Melanie Avalon: A lot of it might be the stomach acid correlation to type O.

Gin Stephens: That could really-- That makes a lot of sense just because if I eat too much meat, it feels it sits like a rock in my stomach. That's the same way that everyone else in my family feels, too. That's why you naturally just don't want to eat too much of it, because it doesn't feel good to overeat it.

Melanie Avalon: It is a question, though, of chicken and egg with that even. Do people who are type O, is there something and then that needs more meat, so they have higher stomach acid or do they have higher stomach acids, so they naturally just do better with more meat? I don't know. But in any case, Carrie, we are sending you lots of love. We think you can do it. There's a lot of potential and I think a lot of just reframes on the situation can be very helpful here. Any other thoughts from you, Gin?

Gin Stephens: I think we covered it. There was a lot going on in that question.

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Melanie Avalon: We have a question from Danielle. That is my sister's name. "Why isn't if it's good for us, is it not for our babies contradicting advice?" That is an interesting title. Danielle says, "Hey, ladies. Love the podcast. I'm currently binging all of your episodes. What a great duo you are. I've jumped on the IF train mostly interested in the health benefits as I have chronic disease mild and giving my gut a break is so good for it. I'm studying herbs and started listening to a new podcast called What's The Juice that focuses a lot on educating us about the lymphatic system. I love it. But in the first episode, she addresses IF and her opinion on it, she makes the statement, "would you have your baby fast until 2 PM?" And they talked about science reasons for why it's not good to fast for long periods. It made me start thinking and I was wondering what your opinion is about this."

Gin Stephens: Can we answer that part, now? 

Melanie Avalon: Yes.

Gin Stephens: That is just really not a good analogy at all that this host used on this other podcast, because I want you to think about how babies eat naturally. I don't know. My babies like to wake up every two hours and eat in the middle of the night. When Cal was a baby, I swear for the first four and a half months of his life, he ate every two hours around the clock, because they're building a body. You would never fast to baby, because they need constant fuel, they're growing, they're building. But we're adults. For adults, it's a whole different thing. I'm not trying to grow a body or build a whole new body. Here I am. I don't want to grow anymore, because we're not growing as a society physically bigger as far as getting taller like children do. We are growing horizontally. If you look at society, people are gaining weight, because we're eating too much. It's not a really good analogy to compare how a baby needs to eat with how an adult needs to eat, because it's completely different. You got a completely different goal there. We're trying to keep our bodies nourished as adults and eat the nutrients that our bodies need to function. We want to eat sufficient protein to maintain muscle mass, that sort of thing, nourish our bodies, but we don't need to eat around the clock. If we ate every two hours around the clock, how big would we get? It would not be good. So, not a good analogy. Good try, lady on the other podcast.

Melanie Avalon: On the flipside, you could say, "Why aren't we eating like babies?" Then we're not having breast milk and we're not eating a baby diet.

Gin Stephens: You can't compare how a baby eats to how an adult eats. In fact, what I like to say, whenever someone's like, "Well, how do I tell my children that I'm fasting, but it's not good for them?" I'm like, "Well, you just say, because you're not growing anymore." Growing bodies need to eat differently than bodies that are already grown. I think that's really important to know. When people start throwing away how "it's not good to fast for long periods," it depends on what you mean by long periods, obviously, there is a period of time that it's too long to fast for. But it sounds like they think 2 PM is too long. When I look at the people, who are scientists in the field, who have studied this, who have studied fasting and like Dr. Mark Mattson that I've talked about before, and I had a guy, gosh, Gil Blander, was he from InsideTracker? 

Melanie Avalon: Mm-hmm.

Gin Stephens: I had him on Intermittent Fasting Stories. He's a longevity expert and he said-- Look, this is a longevity expert and he said, "The number one best thing you can do for your body for longevity is intermittent fasting." When these people are saying things like that, these hardcore research scientists who have studied longevity, the brain works and really understand intermittent fasting, I don't feel the need to then go out and defend intermittent fasting to someone, who has some opinion that they think it isn't good. Because I'm going to trust the scientists, who studied it and are doing it. That's all I have to say about that. So, I am giving you permission, Danielle, to stop listening to the naysayers and do what feels good to your body. That's really all you need to know.

Melanie Avalon: I don't want to say anything unkind, but especially, if it's that analogy or that comparison just doesn't make sense, like, it just doesn't make much sense.

Gin Stephens: There was some analogy someone gave about a car one time and how you needed to keep fueling your car and I'm like, "You don't stop every 20 miles and put more gas in?" No, fill it up and then your drive. I'm like, "That is such a bad analogy." When someone's making really bad analogies, it's like, they don't understand what they're saying. [laughs] That's what I think. So, no, please do not make your baby fast till 2 PM. That is bad. [laughs] But you are not a baby. 

Melanie Avalon: Yes, exactly. 

Gin Stephens: Okay, now the rest of her question.

Melanie Avalon: The rest, she says, "The second episode also addresses this and her guest, I believe a neuropathy doctor also suggests that 13 hours overnight is good, but extreme fasting is bad, because going too long can spike cortisol, etc. I'm confused, thoughts, keep up the good work, ladies."

Gin Stephens: And again, this sounds it's somebody who doesn't think you should fast for more than 13 hours. If you listen to all the contradictory voices that are out there about any topic, you're going to get so confused. You don't know if you should fast for 16 hours or eat every two hours around the clock. You can really get confused, because no matter what anybody says about help, someone is saying, the 180-degree opposite, literally, about everything when it comes to health. If you're really interested in the health benefits of intermittent fasting, you need to really immerse yourself in podcasts, and books, and experts, who explain those to you. I would avoid the naysayers. And then you need to tune into your own body, because I actually agree with something that that guest said, that extreme fasting is "bad," but I would disagree with the definition of extreme fasting. Maybe this, this naturopathic doctor has experience working with patients, who are over fasting, overexercising, and over restricting. 

In that case, if you're fasting 16 hours, which I wouldn't consider extreme, because I fast more than that almost every single day, but I also nourish my body well in my eating window, but if I were doing ultra-marathons, and fasting 16 hours a day, and then eating little tiny diet meals in an eight-hour eating window, 16 hours would be too much fasting. But it's not so much, because it's 16. It's because of everything else. 16 could be extreme fasting, if you are not nourishing your body well and overly working out versus 20:4 is not extreme if then you nourish your body well in your eating window. It's all got to be in context. We don't really know what this doctor, what this background it's coming from. But it's true, that over restriction is not good for our bodies, but to think that fasting is coupled with over restriction is I think the flaw in the thinking.

Melanie Avalon: Exactly. Context is so, so important. I think we actually talked about this last episode? 

Gin Stephens: You talked about cortisol. You sure did. 

Melanie Avalon: Yeah, I can briefly recap. Yeah, so, basically, it's a stress hormone. It has a really bad reputation. People think, "Oh, cortisol is bad. We never want cortisol," which is just not even true. It's not a bad hormone. Really, no hormones are bad or good. They all have a purpose and they all need to be in the right context. Cortisol is something, for example, that naturally spikes in the morning. We want that spike. That's actually a reason that people often get high blood sugars in the morning. It's the dawn effect and a spike in cortisol. But cortisol has a natural rhythm throughout the day. It can go up in fasting, but the context is important. Cortisol in a fasted state actually helps us burn fat. It actually releases fatty acids and helps us burn them. We shouldn't be scared of cortisol. Cortisol in the context of eating makes us more likely to store fat. 

That's why it's really important to not eat in a stressed-out state to have, even a ritual surrounding eating, where you're in a, I don't want to say a meditative state, but we don't want to be just eating on the go and in a stressed-out state. So, fasting can actually help you have a really healthy relationship with cortisol, where you have higher cortisol during the day, you're burning fat. And then well, I'm assuming right now that you're doing a one-meal-a-day situation. But regardless of the window, you have cortisol higher when you're fasting, you're burning fat, and then when you're eating, you're in more of a rest and digest a lower cortisol state. The actual specifics of it is cortisol can make you preferentially store fat as visceral fat in your belly, if it's high while you're eating. So, misconceptions surrounding cortisol.

Gin Stephens: So many, and people just say it like it's--

Melanie Avalon: Fact. 

Gin Stephens: Fact. Exactly. Again, I want to just reframe this, Danielle, one more time. You need to listen to your own body and how you feel. If fasting, as you get adjusted, again, get through the adjustment period. If you find yourself feeling better and better over time, trust that. If you're doing something that's bad for your body, you're not going to feel better, and better, and better over time. So, trust how you're feeling, you really can do that. Don't let the other voices get inside your head from people, who are giving the advice like, "Oh, yeah, you shouldn't fast." Do what's your body telling you.

Melanie Avalon: Exactly. All right. Well, this has been absolutely wonderful. A few things for listeners before we go. If you'd like to submit your own questions for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. The show notes will be at ifpodcast.com/episode263 and then you can follow us on Instagram. I am @melanieavalon, Gin is @ginstephens, and I think that is all the things. 

Gin Stephens: Yep. Great episode. Five years.

Melanie Avalon: I know. Crazy. All right. Well, this has been absolutely wonderful and I will talk to you next week. 

Gin Stephens: All right. 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. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team. Administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

STUFF WE LIKE

Check out the Stuff We Like page for links to any of the books/supplements/products etc. mentioned on the podcast that we like!

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Apr 24

Episode 262: Linguistics, ADHD Stimulants, Medication, CGM, Prediabetes, Berberine, Metabolism, Stress Related Weight Gain, Birth Control, And More!

Intermittent Fasting

Welcome to Episode 262 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

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SHOW NOTES

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Listener Q&A: Sarah - The way you say words

How Y’all, Youse and You Guys Talk

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Listener Q&A: Rebecca - ADHD meds and elevated blood glucose levels

Methylphenidate has mild hyperglycemic and hypokalemia effects and increases leukocyte and neutrophil counts

The Melanie Avalon Biohacking Podcast Episode #128 - Dr. Michael Platt

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The Melanie Avalon Biohacking Podcast Episode #48 - Dr. Daniel Amen

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Listener Q&A: Kristi - Weight Gain

PANDEMIC? WHAT'S AN INTERMITTENT FASTER TO DO?

Listener Q&A: Rosie - Those little pills

White Birch Professional Teeth Whitening Serum - Activated White Charcoal

TRANSCRIPT

Melanie Avalon: Welcome to Episode 262 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine if it's that time, and get ready for The Intermittent Fasting Podcast.

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And one more thing before you jump in. Are you fasting clean inside and out? Did you know that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick, for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient and their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

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Melanie Avalon: Hi, everybody and welcome. This is Episode number 262 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with Gin Stephens.

Gin Stephens: Hi, everybody.

Melanie Avalon: How are you today, Gin?

Gin Stephens: I'm doing great. It is a beautiful day and I'm loving it.

Melanie Avalon: I haven't been outside yet.

Gin Stephens: Oh, [laughs] It's sunny, and warm, and just the perfect spring day. So, it made me so happy to be out there. If you can walk barefoot outside on the driveway, that's my happiness.

Melanie Avalon: Oh, yeah. I'm getting flashbacks to childhood. Yes. Do you put a wreath on your door?

Gin Stephens: Only at Christmas. 

Melanie Avalon: Okay. I have discovered the wonderful world of wreaths on Etsy. 

Gin Stephens: Oh, that's fine. 

Melanie Avalon: Do you ever shop on Etsy? 

Gin Stephens: Sometimes, when I need a special pillow, for example. I found this fabric that I loved and I had the name of it. I went to Etsy and sure enough, there was someone selling pillows made out of that fabric for a lot less than I could hire someone to make them. I could make pillows myself, but I no longer have a sewing machine. When we moved the last time, mine didn't make the cut. I'm at the point I'd rather just pay someone to do it for me, but I got pillows on Etsy. I love Etsy.

Melanie Avalon: If you want something very specific, you can find it. I found this amazing. Actually, it might have been a few different companies, but I found one girl that makes handmade wreaths. So, I made Disney-inspired ones for all the seasons. 

Gin Stephens: Well, that's really fun. I think I've seen them on Instagram. I know I have seen them on Instagram. [giggles] I have seen your wreaths on Instagram. [laughs] 

Melanie Avalon: I think I've posted all of them except the summer one. Oh, it's exciting.

Gin Stephens: You love the summer one? 

Melanie Avalon: It's really pretty. Yeah. 

Gin Stephens: What makes it super exciting in Melanie's world? 

Melanie Avalon: Have you been to Disneyland? 

Gin Stephens: Never Disneyland. Only Disney World.

Melanie Avalon: Okay. Have you heard of World of Color? 

Gin Stephens: No. 

Melanie Avalon: Are you familiar with the setup of Disneyland?

Gin Stephens: No. I know it's a lot smaller than Disney World. You've been to Disney World, I imagine. 

Melanie Avalon: Mm-hmm. Yeah, I love Disney World.

Gin Stephens: I just know it's smaller. That's all I know about it. It's smaller and it's the original. 

Melanie Avalon: Yeah, so, it's two parks. It's Disneyland and California Adventure. The weird thing about Disneyland, though, is if you've grown up going to Disney World and going to Magic Kingdom, Disneyland is like the same thing. Some of the stuff is the exact same, but then, some of the stuff is slightly different. So, it's like when you're in your dream and something's just off.

Gin Stephens: It's just how here and when I was a teacher, Columbia County where I taught had one elementary school plan that they built for several years, like, every elementary school had that same plan, but they were all slightly different. Where a hallway was they decided, "Oh, that was not a good place for a hallway." They closed it or whatever. You felt it was the same as model as like my elementary school. So, I'd always felt slightly lost. Yeah, I get it. 

Melanie Avalon: That's it. It's weird, because you're like, "This is right, but not."

Gin Stephens: Yeah. Well, the house I'm moving into, the whole little neighborhood has exactly the same house plan built over and over, but with different colors. So, I bet when I start meeting people and getting to know them, it's going to feel wacky.

Melanie Avalon: Oh, wow. Oh, that's interesting. 

Gin Stephens: Yeah.

Melanie Avalon: Yeah. The other park is called California Adventure. This comparison is not going to make any sense to you, because you haven't seen it. But there's this show called a World of Color and it is the most magical thing. It's water, and color and they project Disney clips and play music, but the color is the most. It's like the experience of color incarnate in magical fountains of overwhelming epicness. That is what I tried to embrace in my summer wreath.

Gin Stephens: Well, that sounds really pretty. I can't wait to see it. When do you put it out, like, June? 

Melanie Avalon: I decided I'd put everything out on the day the season started. 

Gin Stephens: Yeah, that makes sense. 

Melanie Avalon: So, I think I learned this year when the season started.

Gin Stephens: It's not always the same number day. Did you know that? 

Melanie Avalon: What? [laughs] Wait, explain.

Gin Stephens: It's astronomical. It has to do with the position of the Sun and length of the day. I think it can be very one way or another. 

Melanie Avalon: Oh, man. Okay. I was also reflecting on this morning time. Because I was thinking about how we both show up at the time to start this podcast. In theory, when did they decide time? Could it have been different?

Gin Stephens: I guess. They could have divided it differently. Yeah. 

Melanie Avalon: When did they decide noon? 

Gin Stephens: Well, technically, when the Sun is directly overhead, they call that noon. I mean, it does. But it's based on a certain time of the year, I don't know. I just looked up spring, the first day of spring in the northern hemisphere can either be March 19th, March 20th, or March 21st. It has to do with when it's the equinox, which is when at whatever point they used to just-- See, I'm telling you what, teaching elementary school just absolutely lets you know a lot of these things. [laughs]

Melanie Avalon: It never came up when they decided noon?

Gin Stephens: When they decided? I know it's based on when the Sun is directly overhead at whatever time of the year that is. I don't know. I can't remember.

Melanie Avalon: It must have been some day, though, because every day would be slightly different, I assume.

Gin Stephens: It's when they came up with clocks. Once they came up with clocks and they were able to keep the time, of course, they were not accurate. But it was all rough estimate. Until we got to the modern era, there was no conformity, if that makes sense. It varied. 

Melanie Avalon: Oh, the clocks all around? 

Gin Stephens: There was no like-- Here's the time it is everywhere in the world at this exact moment. Before we got to the point where we could communicate from place to place, it's possible every place had a different noon.

Melanie Avalon: Before the advent of railways in the 1800s.

Gin Stephens: See, I just know so many random things.

Melanie Avalon: All time was local. Noon was simply when the Sun was directly overhead wherever you were in what is called solar time.

Gin Stephens: Right. In that one, I just said I didn't know it was the railroad, but that makes sense. I knew there was a reason everyone suddenly synchronized, it makes total sense that it was the railroad. Yeah, time was pretty much like local. And then, they decided this is where it's this-- Whatever that was, that's when they decided, here's what we're going to call noon based on this and then, everybody just went along.

Melanie Avalon: Before that, when you traveled to another town, you would simply change your watch. I learned something else that was determined by railroads that relates to diet.

Gin Stephens: What's that? 

Melanie Avalon: It's one of the main reasons we eat muscle meat and not the organs and different parts of the animal. Had to do with shipping and how they kept it cold.

Gin Stephens: Yeah, convenience. That makes sense. A lot of things are convenience related, aren't they? 

Melanie Avalon: Yep. 

Gin Stephens: But it's easiest to do. Very interesting. See, I just refined my knowledge a little bit more and you learned some new things. 

Melanie Avalon: I know. So much to learn.

Gin Stephens: There really is. You realize the things that you don't know, when you start learning them, you're like, "How did I never knew that?"

Melanie Avalon: It's a little bit stressful to think about, because you could pick any one topic and you could probably, literally just study that topic for your entire life.

Gin Stephens: Well, that's what people do. Experts in fields.

Melanie Avalon: You could study leaves and just study leaves. 

Gin Stephens: Yeah, Chad studies organic and heterocyclic chemistry. Most people are probably like, "I've never even heard of heterocyclic chemistry."

Melanie Avalon: Yeah. So, never be bored, always something to learn. Anything else new or shall we jump into everything for today? 

Gin Stephens: Yeah, let's get started. 

Melanie Avalon: Well, actually, our first question relates to all of this a little bit and it's not a fasting related question, but we got a really fun email from a listener, because Gin and I will often go on tangents about how we say words the same or differently. Sara emailed us and said, the subject was: "the way you say words. She said, "Hi. Okay, you guys keep talking about the different way you say words. So, have you ever taken the New York Times dialect quiz? It's so fun. You should take it together before or after podcasting, or with friends, because it's fun to see the differences." We both took this. What I thought was so interesting is, Gin, when you were taking it and it shows you all of those words, I immediately picked out my answer and a lot of other words I had never even heard of.

Gin Stephens: I had heard of a lot of them. There weren't very many that were unfamiliar to me, but it was very easy to know which one to choose, which is interesting, because I did grow up in the mountains of Virginia. I wondered how that would impact my results, but it was really funny what it said. It pinpointed me as being from Augusta Richmond County, which is where I was born and where I live right now. But I didn't live here all the time. I was always here, my dad was always here, but my parents got divorced when I was little, and I moved to Virginia, and so, I went to all of elementary school through high school there, went to college in North Carolina, and then, came back here after college, and have been in this area. But I knew, Augusta Richmond County. I was like, "This is bizarre." 

Melanie Avalon: Yeah, we actually both got Augusta, which is--

Gin Stephens: Yeah, that's funny.

Melanie Avalon: You got Augusta, Montgomery, and Huntsville. Oh, no, no, no, no, that's me. That's me. I got I Augusta, Huntsville, and Montgomery, you got Augusta, Columbus, and Jackson.

Gin Stephens: Yeah. But the fact that it pulled out Augusta, I did this in my community in the Delay, Don't Deny Community. If anybody's looking for that community, by the way, ginstephens.com/community. That gets you there. But we did it there and it was so interesting to hear people what they got. They come up with their little place. It was fun to do it as a community. 

Melanie Avalon: You did it after receiving this email? 

Gin Stephens: Yeah, I just popped it up, because we like fun things in the Delay, Don’t Deny Community. I popped it in and said, "What do you all get?" People liked sharing what they got. I shared the link there. The people from Canada, they were like, "Well--" It gave them, like, they're closest to US. One person from Canada got, I don't know, somewhere in Washington State, because that's the closest. Anyway, it was a lot of fun. I'm glad that-- Sara, thank you for sharing it. It was fun to do, and fun to share with the community, and apparently, we say things pretty similarly, Melanie.

Melanie Avalon: I know. It was weird for me, because I grew up in Atlanta, and then Memphis, and then LA. I didn't get anything by there. Yeah, Augusta is the closest. So, for listeners, we'll put a link in the show notes.

Gin Stephens: I feel Atlanta is right in the middle of all of that.

Melanie Avalon: Yeah. 

Gin Stephens: But it's funny that both of us got Augusta and you didn't get Atlanta or neither of us got Atlanta. I think Atlanta says, things all weird. Sorry, Atlanta. [laughs] That's what all I can come up with. Or, Atlanta is also maybe more of a mixture of people from all over. It's very metropolitan. I wonder what the Atlanta dialect would be. Now, I'm curious, because I know there's people in Atlanta from really everywhere.

Melanie Avalon: Yeah, that's true. Actually, my Huntsville is it's close-ish to Memphis.

Gin Stephens: I'm surprised I didn't get any Virginia in there. 

Melanie Avalon: I'm surprised I didn't get Memphis. 

Gin Stephens: Yeah. It's funny. Because some of those words-- There was a couple times, I was like, "Between a couple--" I'm like, "Well, I know what I probably should say based on where I live," but I actually say these other words, I'm going to pick it and I did. I always picked what I really said.

Melanie Avalon: It was fun to see words that had never occurred to me that it was a thing. The question like, "Do you say icing or frosting?" All the options for that, what did you put for that? 

Gin Stephens: I think I put either as right.

Melanie Avalon: Me, too. It never occurred to me that they were different. [laughs] 

Gin Stephens: I wish they'd had dressing and stuffing. 

Melanie Avalon: Oh, that would have been a good one.

Gin Stephens: That wasn't there, which do you say?

Melanie Avalon: I would say both. If I could do a sliding scale, it would lean more towards stuffing, but I don't mind either.

Gin Stephens: See, we totally say dressing, because we don't stuff it. In our family, we don't stuff the bird. We don't stuff it in the bird. We've had big debates around the Thanksgiving table about y'all better not call this stuffing, [laughs] because stuffing is stuffed in, dressing is on the side. If I bake a turkey, I stuff it with chopped up onions, and garlic, and aromatics to flavor the bird, but we don't take-- I actually then take that out and make gravy out of it whatever was in there while I cooked goes into the gravy to flavor the gravy. I make some really good gravy, but the dressing is cooked on the side and a casserole dish.

Melanie Avalon: Yeah, that's the way it's always been for us. What did you say for fireflies and lightning bugs?

Gin Stephens: We say lightning bugs. 

Melanie Avalon: Okay. I said fireflies and lightning bugs. It's just interesting, because for listeners, when you take it for these answers, there'll be 10 options. Some of them I had never--

Gin Stephens: Which is why it's so odd that we both got Augusta. 

Melanie Avalon: Mm-hmm.

Gin Stephens: The people in the community got so many different things. It's clearly not everyone gets Augusta. We're like, I got the exact town in California where I live. So, fascinating. Yeah. 

Melanie Avalon: And when you get your results, it's also really a little bit interactive. You can see all these different versions of your results.

Gin Stephens: Oh, and it shows you what you're not like. I'm super not like what was in Michigan or something.

Melanie Avalon: I was not like Milwaukee, Grand Rapids, and Detroit.

Gin Stephens: Yes. Oh, I am not like Minneapolis, St. Paul, Detroit, oh, and Seattle. That's where I was the most different. I was the most different Seattle, Minneapolis, St. Paul, and Detroit. 

Melanie Avalon: I was laughing out loud with some of them. I don't know what will I do, know why, because there'll be the question and there'll be all the answers, and then, one of them would just say, "I have no word for this." That was me for some of them. Oh, good times. So, listeners, we'll put a link to this in the show notes.

Gin Stephens: And have fun with it, make your whole family take it and see if y'all get the same thing, that would be fun.

Melanie Avalon: Yeah, I'm going to email this to-- or text this to my family after this.

Gin Stephens: That will be interesting. 

Melanie Avalon: Okay.

Gin Stephens: So fun. 

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Melanie Avalon: Shall we jump into some fasting related questions?

Gin Stephens: Absolutely. We have a question from Rebecca and the subject is: "ADHD meds and elevated blood glucose levels." She says, "Hi, Gin and Melanie, I was formally diagnosed with ADHD last year and I was prescribed a well-known stimulant medication after some discussions with my doctor. I've been taking the medication only on weekdays for about five to six months and have seen huge improvements in my quality of life and mental health. I am 29 years old, have a late-night eating window of four to five hours usually starting to eat anywhere between 6 PM to 8 PM. Eat mainly Whole Foods cooked at home, beets, fruits, veggies, grains, etc., but do enjoy an occasional restaurant meal some weekends or a dessert here and there. I have been clean fasting since November of 2019, lost 69 pounds, and have kept it off. Yay. I'm also relatively active. I stand all day at my standing desk, move around frequently, and then, go for about a three to four mile walk with my dog every day after work before I eat my first meal. 

Last year before the ADHD meds, I used my NutriSense CGM, thank you for the rec, Melanie, for three months and learned so, so much about my body. I got the itch to do it again and so, I ordered more, popped one of those bad boys on, and was shocked to see how different my levels were from last year. I'm now on my third CGM this time around and I've seen consistent numbers or patterns in all three CGMs, so, I know it isn't just a fluke. Before my fasting blood glucose levels in the morning were averaging in the low 100s to 90s, and then, throughout the day, as I got deeper into my fast, they would steadily drop into the 80s, and then, sometimes into the 70s. Then, when I ate, my glucose levels would usually go to 110 to 130 and would almost always stay under 140. If I did have a larger glucose spike, I would recover relatively quickly. Now, it is completely different. Even though, I clean fast all day, my glucose levels almost never get below 100. I wake up and my glucose levels are usually around 120 to 130, then, I take the medication, and my glucose levels go up to 130 to 140 or even higher, and stay up there for about five hours, and then, will finally start to decrease. But even in the descent, it never gets below a 100, usually not even below 115 until I go for my daily walk. 

After my walk, my levels will drop to around 100 or in the high 90s if I'm lucky. Then, when I eat, my glucose levels spike like crazy, almost always at least to 150 or 160, or sometimes higher if I eat anything even remotely higher carb, and then, will stay mostly high throughout the night while I sleep. Sleep average is around 135, but will oscillate above and below this number throughout the night. I've tried to eat right before my daily walk, so that the exercise helps to blunt the glucose spike of my first meal. But if I do this, one, I am forcing myself to eat when I'm not hungry and two, my blood glucose levels never get below 110, because I'm not exercising fasted. Any thoughts on this? What is better? Blunting the spike with a walk, but never getting below 110 or taking a walk getting my glucose levels down and then, eating and having a larger spike? 

On the weekends, when I don't take the medication, I thought that my levels would go back to the way they were before but they don't. They are still about the same as during the week, but maybe slightly better. I assume this means that the stimulants are still affecting my glucose levels, even after two days of not taking them. Naturally, I was stunned and slightly scared about what I was seeing. So, I googled it. And apparently, stimulant medications are known to raise blood glucose levels. I'm so surprised that I've never heard this or that it isn't more widely discussed, especially because the effects, at least in my case are quite significant. Why did these stimulant medications cause the higher blood glucose levels throughout the day during my fast and then, the more exaggerated spikes when I eat my meals? What is the mechanism behind this? Is it the same mechanism behind what raises our blood glucose when we eat or is it different? What does this mean for insulin? Are my insulin levels raised this entire time, too? What are the possible implications? Is this something that could result in diabetes? Do these numbers mean I'm potentially pre-diabetic? 

The medicine truly has made a massively positive impact on my life, but I also don't know how these higher glucose levels will affect my health long term. Any helpful info or advice you can provide would be greatly appreciated. I'm hoping that this discussion will make other people with ADHD aware of this critically underdiscussed issue. By the way, I do plan to talk to my doctor about this, but don't necessarily have high hopes, since neither my primary care physician or my psychiatrist said anything about the topic when I started the meds. Thank you both so much for everything you do. You have no idea how much you have impacted my life. red heart, Rebecca." 

Melanie, this was so interesting and I think it shows just how much goes on in our bodies, but before people had CGMs, people had no idea. 

Melanie Avalon: I know. 

Gin Stephens: This is what this is showing me. It's showing me that this has probably been going on for so many people, but people just don't know, because they don't see the data, but Rebecca has the data. 

Melanie Avalon: That is such a good point. Yeah, for listeners, we talk about CGMs a lot, but they are continuous glucose monitors, and you put them on your arm, and they measure the interstitial fluid of your cells, and give you essentially 24/7 view of your blood sugar levels. Like Gin just said, they can be really eye opening, because you can realize things that you had no idea, or affecting you, or that your blood sugar levels are reacting to diet, or lifestyle, or exercise and you don't even know. What's so interesting is, the difference between hyperglycemia and hypoglycemia, I feel people can more often become aware of hypoglycemia, because you can get really symptomatic from that.

Gin Stephens: You feel it. 

Melanie Avalon: Yeah. But hyperglycemia not necessarily. Rebecca, thank you so much for your question. I thought I knew what was going on here, and then, I googled it, and it was what I thought. With stimulant medications, well, it's interesting, because some studies actually find that stimulant medications reduce blood sugar, but a lot show that they can increase blood sugar, which is what you're experiencing. I'll put a link into the show notes to one interesting study. That's a really long title. It's methylphenidate has mild hyperglycaemic and hypokalemia effects, and increases leukocyte and neutrophil counts. Rebecca actually told us the medication she's takin. I'm not going to comment on what she's taking specifically, but there are a few different types of stimulant medications, and they likely have a similar effect in this regard. 

As stimulants they activate our body's stress response, our sympathetic nervous system. They can encourage the release of cortisol, and epinephrine, and norepinephrine. And that signaling to the body can encourage the body to release glucose from the liver, because it interprets the situation is needing fuel, so, like the fight or flight response. Some people, who are on these medications, it basically just creates a situation, where your liver is consistently keeping your blood sugar levels higher. The study I just mentioned, and then, it also summarized a few other studies, and it found that in general, there's around 22% increase in blood glucose levels for people on specifically methylphenidate, which is Ritalin, I think. So, yes, that is probably what is happening. To answer your questions, what is the mechanism? It's the liver releasing glucose. Is it the same mechanism behind what raises our blood glucose when we eat or is it different? It's different in that when we eat, we can immediately get a blood glucose spike from what we just ate rather than what was already stored in the liver and/or gluconeogenesis. The liver creating new glucose, because it needs it. When you're eating, it can be coming from what you ate, actually, in addition to the liver. So, it's a little bit different. 

What does this mean for insulin, are my insulin levels raised this entire time, too? Quite possibly. You might want to actually get a fasted insulin test, because our pancreas can respond to high blood sugar levels and pump out insulin to try to reduce them. It is possible that you are releasing insulin to try to bring down those levels, but your liver just keeps pumping out glucose. That actually is not good and that's why there's a transition from being nondiabetic to prediabetic to diabetic as you are transitioning, as your body is constantly experiencing these higher blood sugar levels, your pancreas is working to keep them down with insulin, but if you just keep on that train, it can just get worse and worse, and so, you can end up diabetic. Is this something that could result in diabetes, do these numbers mean I'm potentially prediabetic? Technically, by the levels, yes, you are prediabetic because a fasting blood sugar level of 99 or less is considered normal. Prediabetic is 100 to 125. You definitely fall within that range. Over 126 or higher indicates you have diabetes and she said that, what is it during the day? Is it above--? Now, when she wakes up, the glucose levels are usually around 120 to 130 and then, they go up to 130 or 140. Actually, your levels right now are diabetic levels. I would not take this lightly. I'm not trying to scare you. This is empowering reframe. This is very empowering that you've done the CGMs and you've realized this. I would probably find an endocrinologist to look into this more. Also, maybe, okay, I'm not a doctor. I'm not saying change your medication. I would speak with your doctor though and maybe see if he can reduce your medication. I don't know what dosage you're on. Maybe that's a possibility. 

Something I will say and I feel I might get negative feedback for this, but I had Dr. Michael Platt on the Melanie Avalon Biohacking Podcast and he has a book called Adrenaline Dominance. He talks a lot about this, and he's a big fan of progesterone, and his go to method, he has helped a lot of people with ADHD actually through progesterone supplementation. I'm not saying to quit your meds and do progesterone, but I'm just saying, because if this continues the way you are right now, this is not a good thing. Maybe looking into alternatives, I know that the medication is really helping you and so that's amazing. But maybe if you can work with your doctor to get on the lower dose, or maybe try a different one, and/or find some other options that might work. In the meantime, other things that you could do to help with this-- Her situation is that, when she exercises fasted, it brings it down. But then, she eats, and it spikes, and so, she's saying, "Could she eat and then exercise after to reduce that spike?" I would not eat to lower your blood sugar. I would not make that the goal of eating. Actually, Marty Kendall, his whole thing, is it data driven fasting? Oh, which speaking of tangent, if I may. He randomly DMed me this week and was like, "You've got to have Mark--" Is it Schatzker, The Dorito Effect?

Gin Stephens: Oh, yeah, he's great. I love that book. Have you read the book?

Melanie Avalon: No, but you had mentioned it, and then people keep mentioning it, and then I actually saw a friend, and he mentioned it, and then I came home, and Marty Kendall was like, "You need to interview this guy."

Gin Stephens: There's the universe telling you. Yeah.

Melanie Avalon: I actually had an email from him this morning. I haven't read it yet, because I emailed him last night, but I think he is coming on. So, that'll be exciting. Marty Kendall's thing and actually, Cynthia Thurlow in her new book, Intermittent Fasting Transformation also talks about this. They are a huge, huge proponent of measuring your blood sugar levels before eating and not eating until your blood sugar levels are low. It's actually the opposite of what you are proposing, because you're proposing eating to lower them or eating to lower them and exercising after. Maybe you aren't proposing to actually eat to lower them, but you're going to move your exercise to afterwards. But they are a huge proponent of not eating when your levels are high. I would say, again, this is all just my thoughts and opinions, but I would exercise before and after. I would not switch. I would do as much as you can to help mitigate this. Definitely keep wearing a CGM and this might be something where I would really, really-- I know you're eating Whole Foods and it sounds like a really "healthy diet" and all of that stuff. But I would play around with that because you do notice you said that when you have a higher carb meal, it spikes even higher. This might be a situation, where low carb might be something that you might want to consider and see how you react with low carb. 

And then, also, I would really suggest something like berberine, an herb that rivals metformin in the clinical literature. You could also do metformin, I suppose. Metformin, the pharmaceutical and berberine, the herb have very impressive effects on lowering blood sugar levels. Berberine is debated on how it does it, there's a lot of potential mechanisms. It's possible that it actually discourages the liver from engaging in that process I mentioned from releasing the liver or from gluconeogenesis creating new glucose and/or, probably and it seems to encourage or stimulate AMPK, which is normally or stimulated in the fasted state, and helps the body take up blood sugar, and burn body fat. It creates a state of the body thinking there's like a fuel deficiency, which is a little bit ironic, because the stress hormones that I was talking about also are similar, because the body thinks it needs energy and it's releasing blood sugar. But something like berberine or metformin is going to have a different effect. It's actually going to help lower blood sugar. So, that was a lot-- 

Oh, also the half-life of the stimulants can be around nine to 14 hours and potentially, 72 hours to be cleared. Like you picked up on, that's likely why you're still having issues over the weekend, because it's still in your system. I would not take this lightly. I would talk to your doctor, find an endocrinologist, wear CGM, and play with your dietary choices, try low carb, try berberine, and move around, exercise more. Cryotherapy might also help that can help lower blood sugar levels. Yeah, Gin, thoughts? 

Gin Stephens: But I don't know how to add very much to that. [giggles] But what I would like to say is, this just really illustrates how things that we put in our body, this medication changes how our bodies function and what happens. Thank goodness for CGMs pointing out what's happening in her body. She now has the knowledge, and can address it, and talk to her doctors about what would be right for her if there might be another medication option that could give her the same mental health benefits that she's looking for, and not the negative effects that she's seeing. Knowledge is power. Again, it's just fascinating to think about how many people are taking so many medications and they're additive they add up. You take one, and then it gives you another issue related to that medication, and then you have to take something else to counteract that, and then you take something else, and it just grows and grows, which is why I think most people in America are taking multiple medications. I can remember, even before I was an intermittent faster, I had fibroids, and I had to have them surgically removed, and this is in maybe 2013, and I was obese. But I went to the pre-op treatment, or the pre-op appointment and they're like, "All right, what medications are you on?" I'm like, "None." [laughs] And they were like, "What?" 

Somebody's coming in and especially someone obese like me having surgery, but was on zero medications. Every person kept asking me, "Are you sure?" I'm like, "Yeah, I promise you. I'm not on any." But the way that they reacted to me being on no medications in my 40s was eye opening. We're not meant to just need a lot of medications and I'm not saying anything about her not needing it for ADHD, clearly. I'm not saying she shouldn't take it, but it's just interesting. Like you mentioned, there might be a natural approach that could help our brain. With Will, I talked about in Clean(ish), cleaning up his diet. We kept him off medications. I'm sure he would have been diagnosed with all sorts of things had we not changed his diet. We took out artificial flavors, artificial colors, preservatives. Again, that's nothing to do with Rebecca's situation. The brain is complicated. You had Dr. Amen on your show before? I love Dr. Amen and the work that he does. I actually first saw him speak in person. It was a Brain-Based Learning Conference in 2006 in San Diego and I was fortunate enough to get to go there. My elementary school sent four of us to this conference and he had a session on the brain and ADHD, and all the different ways the brain can look different types of ADHD presentations. It was just fascinating, and I bought his book, and then I got his book about the brain and weight loss. Fascinating.

Melanie Avalon: Yeah, I really, really love his book. He does the brain SPECT scans. I actually got one at his clinic here in Atlanta, which was really cool. But yeah, and I was just googling the stats. This one study from 2018 said that-- This is a government study. It said that 6.6% of US adults use prescription stimulants in 2017. Yeah, just to bring it full circle. I bet so many people are experiencing this and they just wouldn't know.

Gin Stephens: Yeah, if that many people are taking stimulants? Wow. What was the percent you said?

Melanie Avalon: The one I was just looking at said 6.6% of Americans in 2017 had used stimulant medication. I don't know if that's-- The first thing that comes up says that prescription stimulants 2.9 million people that's for 2020. Regardless, it's not a small number. This is something, though, that I think, Rebecca, we're happy that you found this out, I would definitely look into all of those things that I was talking about. And let us know, let us know. 

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Melanie Avalon: All righty. Shall we go on to our next question? 

Gin Stephens: Yes. 

Melanie Avalon: We have a question from Christie and the subject is: "weight gain" and Christie says, "Hi, there. I have been doing IF for short while, probably about seven months. I was doing the Dr. Bernstein diet as well from January until March and lost about 14 pounds." Do you know what is the Dr. Bernstein diet? Do you know, Gin? 

Gin Stephens: I don't really know. 

Melanie Avalon: I just looked it up and it is a low-carb diet. Appropriately enough, it says an engineer by training Bernstein pioneered blood glucose self-monitoring and the tight control of blood sugar that is now accepted as the standard treatment of diabetes. She says, "I was doing the Dr. Bernstein diet as well from January until March and lost about 14 pounds. I normally work out five mornings a week at Orangetheory fitness. Since COVID hit, I have gained so much weight. All the weight I have lost and probably another five pounds despite being more strict with my eating window. I used to be 16:8, but now, my fasting hours are 17 and a half to 18 hours. I usually open my window around 12:30 and close it at 6:30. I still work out five days a week with at-home workouts, but they are not as good. I know for a fact, I'm not eating as clean as I should, but I do still eat relatively healthy with lots of vegetables and fruits. With that said, I do have a sweet tooth. I'm wondering if my body is reacting to having gone from such a restricted diet to now, basically, eating what I want. Have I messed up my metabolism? If so, how can I restart it? I am a 42-year-old mother of two, who is a teacher consultant and under a lot of stress right now trying to get materials out to our amazing educators in our district. I'm feeling so gross, I need to get this figured out, help. Thanks so much," Christie.

Gin Stephens: All right, well, we look this one up and it turns out this one came in April of 2020. This was the height of when we were all in that pandemic stress. There was so much stress related weight gain going on during that particular window of time and I was still on Facebook, I was in the Facebook groups. What Christie wrote in right here, we were getting posts in the groups every single day that were exactly like this. It was, "Help, I've been doing fasting, it's been working, all of a sudden, I'm gaining weight, encouraged me at the time." I was like, "I got to write a blog post about this and talk about it." If you go to ginstephens.com, The Blog Directory, I actually released a blog post at that time that talked about the effect that stress can have on weight. Basically, you can gain weight based on being super stressed, your body's like, "Okay, we're going to have to pack on some pounds, because something really terrible is going on." I talk about more of it in the blog post. You can take a look there. But all this to say, it is completely normal to find that if you're going through something exceptionally stressful, weight gain is likely to come along with that. 

Now, with Christie, I would say, part of it is that physiological part that I talked about where your body starts storing more based on the stress response, but the other part is and I'm reading between the lines of Christie's post that she has changed up what she's eating and says, she's not eating as clean as she should, and having a sweet tooth, and she's basically eating whatever she wants. I found that to be true for me during the early days of the pandemic as well. I was having cocktail hour every day and baking more, and I have a little window creep, and my honesty pants started to get a little tight. I pulled out a fasting app and went back to that. I'm like, "I need a little bit more structure. I need to stop this one to creep in. I need to just nip that in the bud. And also, I do not need to be baking cinnamon rolls, and Irish soda bread, and cookies all the time." I knew that that was not helping my body, so, I stopped doing all that. Now, am I still going to eat cinnamon rolls here and there? Yeah. But I didn't need to have something new coming on every day. Basically, I went back to how I had been eating, my honesty pants fit again, that's how it worked out, and I didn't need to keep using the app. 

Even though, the pandemic stress of April 2020 is behind us, there's still a lot of stress in the world going on. There's always something new, especially, if you're watching the news, something new to be stressed out about. It's almost we're in this constant state of fight or flight. If you are like Christie, finding that you're more stressed and suddenly, you're having a different weight gain than you had before, number one, examine your window, examine if you've really changed what you're eating. And if so, be really honest with yourself and you may need to make some tweaks there. But also understand, you may need to do some mindful things to get your stress levels down. You need to take some time for yourself easier said than done. If you've got family, small kids, job with lots of responsibilities, but you need to carve out some time for self-care, whatever that looks like for you. Even if it's getting up a little earlier and having meditation, or yoga, or prayer, or taking a walk around the block, or whatever feels like self-care to you, so that you can let your body know, "Ah, I'm going to be okay." Because that makes a huge difference.

Melanie Avalon: Yeah, I think that's great. Actually, it loops in a little bit to Rebecca's question just as far as their physiological responses to our bodies being in a perceived stress state. Rebecca's question, it was taking a stimulant medication that was telling her body to be in fight or flight mode with the COVID situation and stress from life, it can have that same effect. Actually, that was something I forgot to mention answering Rebecca's question was, one of the studies was looking at why there is this increase in hyperglycemia. So, blood sugar from the stimulant medications. It theorized that it might be unique to the individual and their own stress response.

Gin Stephens: There's that bio individuality, again. Some people drop weight when they're really stressed. It's very, very, very, very different from person to person, but I was choosing soothing foods. Like I said, the cinnamon rolls and stuff, because your body drives you to that. It's like, "Are you gaining weight, because you're eating for or are you eating more because of the stress?" But whatever it is, it's a very natural biological response driving you to eat those foods.

Melanie Avalon: Yeah, exactly. Oh, this might help explain, because it can seem confusing, because the fasted state is in theory, it's releasing adrenaline, and it can release cortisol, and it can also be that state of needing fuel. How is that different from these other manifestations where we don't get health benefits? The context is just so important. Cortisol, for example, when we release cortisol fasted, it can actually help our body free up fat stores and release glucose to burn. But it can have a beneficial effect in burning through our bodies stored energy, but if we have high cortisol and then, we eat, it actually encourages fat storage. So, people often say, high cortisol levels create, or lead to fat gain, or weight gain, but it's always context dependent.

Gin Stephens: Right. That's great, because we hear that all the time from people like, "Yeah, but fasting's going to raise my cortisol. I'm going to gain a lot of weight."

Melanie Avalon: The key is, actually, I'm interviewing this week, Thomas DeLauer and he talks about this a lot in his book. But basically, cortisol while fasted can be a great thing, because it will help you burn body fat. Cortisol, while eating is not a good thing. He talks about the importance of when you're breaking your fast, making sure that your cortisol levels are reduced. You can do that by mindfulness practices like Gin was talking about, meditation, breathing, but he also talks about supplements like magnesium or even salt can help reduce cortisol. So, yes, it's all very important to take all the context into account. And also, Gin touched on this and it was something I was going to touch on, too, and I thought you did a nice job of this, Gin, but Christie definitely is giving-- Again, this was a while ago. Maybe it's resolved. I'd love to hear how it has gone for you Christie. I feel it's possible that there are things that you might be aware that you're turning to food more for stress relief rather than nourishment. I don't know. I was looking at how she says, I'm feeling so gross and that feeling of grossness from food that can often come from turning to foods that would make you feel gross, if that makes sense. I think language can be very revealing. I just really. I think it'd be hard to feel gross from food if it's eating purely just for nourishment, if that makes sense. Do you have any thoughts?

Gin Stephens: I would love to hear about how Christie's doing now. Again, that period of time, the panicked Facebook posts were coming in left and right. That's why I wrote that blog post just because people who had been maintaining for a long time, suddenly were gaining. They're like, "Is intermittent fasting stopped working?" I'm like, "That's not what happens." Intermittent fasting doesn't stop working. It's always "working behind the scenes," but it's not like a magic bullet when other things are starting to go out of whack.

Melanie Avalon: Mm-hmm. Exactly.

Gin Stephens: All right. We have a question from Rosie and the subject is: "those little pills." "Hi, Gin, hi, Melanie. My name is Rosie and I live in London. I have recently begun my IF lifestyle and so found your fabulous podcast, I have binged up to Episode 45 in the last week and I am loving it. I started with a 16:8 window, but over the last three weeks, it has naturally shrunk to a 19:5. I'm interested to see how this changes when I am no longer furloughed from work. Anyway, to my question, how does IF work with contraceptive pills? I have recently changed back to pills from the contraceptive implant due to the lockdown. I can't get it replaced. So, needs must." That's a very British way of saying it. [laughs] "Should I be taking the pills during my window, are they okay to pop in the morning as I do my makeup, my old routine. I know some can spike hunger in a big way and I'm worried that I'm going to disrupt myself massively. Thank you so much for taking the time to do the research required to check this out and forgiving me a new lease on my eating life," Rosie.

Melanie Avalon: And then, she followed up to say, "I can confirm that my pill is making me hungrier and more sleepy, which is annoying as it is making IF so much harder. I know I am in adjustments. So, hopefully a month down the line, it will be much easier." But yes. To answer the question, you can take your birth control pills fasted or not. I would just suggest, which is sounds like what Rosie is doing. If I mean, obviously go by the, what's the word? What it says to do on the bottle? The prescribed method of taking it, I would just experiment to find when taking it works the most seamlessly with your fasting. Because this ties into the whole theme of today's episode that these things are going to have profound effects on our body's physiology. So, we have to work with that and adjust accordingly. Any thoughts about that, Gin? 

Gin Stephens: Yeah, just honestly, take it when it works for you. If you take it and you feel fine, that's fine. But if you take it, and then you're starving, and you feel shaky and nauseous, then change it. Take it at a different time based on how you feel. Now, she has more to her question. She said, "I was just wondering, I am mainlining black coffee, and I'm getting worried about coffee breath, and staining on my teeth. Any hints and tips? My peppermint oil is in the post. I mentioned the charcoal tooth powders to my other half and he was appalled and basically forbid me from putting black powder in his shiny white bathroom. I am incredibly clumsy and messy, so I can see his point. Thanks, again, and thank you so much for all your super advice. I am now on Episode 54, and I am both excited to catch up and sad that I'll only get one episode a week. Ha, ha."

Melanie Avalon: Okay. Thank you for your question, Rosie. Yes, that black charcoal powder, there's like-- I don't know. I think there's two things that I've experimented with it just get everywhere and that would be activated charcoal powder. Spirulina and chlorella just is not easy. There are alternatives. I actually really, really I've been using-- I'll put a link to in the show notes. It's White Birch Professional Teeth Whitening Serum. It's something that you brush your teeth with. I really like that. Also, on Amazon, there are a lot of the professional at home teeth whitening kits and it's where you put this gel. Normally, it's a peroxide type gel in a tray, and you put in this light thing in your mouth, and those actually work really, really well. Because I know the dentists, they can charge a ton of money to basically give you the same thing. I found a lot on Amazon that work really well. But there is the potential for sensitivity, so you might want to take that into account. I like to do oil pulling every morning. I really, really like that. That's where you swish around in oil like coconut oil. Some people use other things. I actually use MCT oil for about 20 minutes. I found that really, really helpful. Some of the toothpastes have whitening things for them. But yes, this is definitely something that happens. Gin, do you have advice?

Gin Stephens: Well, no. As far as the coffee breaths, she's got peppermint oil. Well, I think we're good to go. But yeah, I was the same way about the charcoal. I was making a giant mess. I'm like, "Okay, no." 

Melanie Avalon: It gets everywhere. 

Gin Stephens: That's just so funny. It gave me a little flashback of remembering it like, "Yep."

Melanie Avalon: But there are some toothpastes that have-- The serum that I mentioned has white charcoal in it and then, there are some toothpastes that are made with charcoal and so that--

Gin Stephens: Yeah, I've seen that. Well, you have your teeth all black, it's crazy.

Melanie Avalon: Oh, I know. I know. My problem used to be I use to get major stains from fruit, from the blueberries. Very, very bad. So, okay. That'd be something that you would think, this will be something if somebody could invent something that fix this problem with coffee stains. Think about how well that would. So, you think there would be something.

Gin Stephens: There are a lot of products out there that are targeted to coffee stains.

Melanie Avalon: Something preventative that somehow allows you to minimize coffee stain, like, when you're using straws, but you can't use straws with coffee. I just wonder if there's something out there that could-- I don't know. I'm going to think about it. All right. So, this has been absolutely wonderful. A few things for listeners before we go. If you'd like to submit your own questions for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. You can get all the stuff that we like at ifpodcast.com/stuffwelike. The show notes will be at ifpodcast.com/episode262 and you can follow us on Instagram. I am @melanieavalon, Gin is @ginstephens. I think that is all the things. Anything from you, Gin, before we go? 

Gin Stephens: No, I think that's it.

Melanie Avalon: All right. Well, this was wonderful and I will talk to you next week. 

Gin Stephens: All right, 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. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team. Administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

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Apr 17

Episode 261: Weight Watchers, Calorie Counting, Feeling Cold During Fasting, Food Induced Thermogenesis, Arthritis Pain, Dental Health, Oral Microbiome, And More!

Intermittent Fasting

Welcome to Episode 261 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

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SHOW NOTES

LMNT: For A Limited Time Go To drinklmnt.com/ifpodcast To Get A Sample Pack For Only The Price Of Shipping!! Learn All About Electrolytes In Episode 237 - Our Interview With Robb Wolf!

BEAUTYCOUNTER: Keep Your Fast Clean Inside And Out With Safe Skincare! Shop With Us At MelanieAvalon.com/beautycounter, And Something Magical Might Happen After Your First Order! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz
Join Melanie's Facebook Group Clean Beauty And Safe Skincare With Melanie Avalon To Discuss And Learn About All The Things Clean Beauty, Beautycounter And Safe Skincare!

The Melanie Avalon Biohacking Podcast Episode #122 - R Blank

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AVALONX: Order At AvalonX.Us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At melanieavalon.com/avalonx!

Listener Q&A: Detra - Weight Watchers?

Listener Q&A: Tyloria - Why do I get so cold during IF

Lower core body temperature and greater body fat are components of a human thrifty phenotype

Core body temperature, energy expenditure, and epinephrine during fasting, eucaloric feeding, and overfeeding in healthy adult men: evidence for a ceiling effect for human thermogenic response to diet 

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JOOVV: For A Limited Time Go To Joovv.com/ifpodcast And Use The Code IFPODCAST For An Exclusive Discount!

Listener Q&A: Sherri - Fasting length

TRANSCRIPT

Melanie Avalon: Welcome to Episode 261 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine, if it's that time, and get ready for The Intermittent Fasting Podcast.

Hi, friends. I'm about to tell you how you can get free electrolyte supplements, some of which are clean, fast approved, all developed by none other than Robb Wolf. Have you been struggling to feel good with low carb, paleo, keto, or fasting? Have you heard of something called the keto flu? Here's the thing. The keto flu is not actually a condition. Nope. Keto flu just refers to a bundle of symptoms. Headaches, fatigue, muscle cramps, and insomnia that people experience in the early stages of keto dieting. Here's what's going on. 

When you eat a low-carb diet, your insulin levels drop. Low insulin, in turn lowers the production of the hormone aldosterone. Now aldosterone is made in the kidneys and it helps you retain sodium. Low aldosterone on a keto diet makes you lose sodium at a rapid rate. Even if you are consciously consuming electrolytes, you might not be getting enough. In particular, you need electrolytes, especially sodium and potassium in order for nerve impulses to properly fire. Robb Wolf, who as you guys know is my hero in the holistic health world worked with the guys at Ketogains to get the exact formulation for electrolyte supplements to formulate LMNT Recharge, so you can maintain ketosis and feel your best. LMNT recharge has no sugar, no coloring, no artificial ingredients, no junk. They're used by three Navy SEALs teams, they are the official hydration partner to Team USA weightlifting, they're used by multiple NFL teams, and so much more. Guess what? We worked out an exclusive deal for The Intermittent Fasting Podcast listeners only. Guys, this is huge. They weren't going to do a deal, I begged them, here we are. 

You can get a free LMNT sampler pack. We're not talking a discount, we're talking free. Completely free. You only pay $5 for shipping. If you don't love it, they will even refund you the $5 for shipping. I'm not kidding. The sample pack includes eight packets of LMNT, two Citrus, two Raspberry, two Orange, and two Raw Unflavored. The Raw Unflavored ones are the ones that are safe for your clean fast and the other ones you can have in your eating window. Word on the street is the Citrus flavor makes an amazing Margarita, by the way. 

I am loving LMNT and I think you guys will too. Again, this is completely free. You have nothing to lose. Just go to drinklmnt.com/ifpodcast. That's D-R-I-N-K-L-M-N-T dotcom forward slash I-F-P-O-D-C-A-S-T. I'll put all this information in the show notes.

And one more thing before we jump in. Are you fasting clean inside and out? Did you know that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick, for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient and their products are extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combined the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a band of Beauty member. It's like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally, completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show.

Melanie Avalon: Hi, everybody and welcome. This is Episode number 261 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with Gin Stephens.

Gin Stephens: Hi, everybody. 

Melanie Avalon: How are you today, Gin? 

Gin Stephens: I am fantastic. I've got some very exciting news.

Melanie Avalon: I think I know what it is and I'm excited to hear. 

Gin Stephens: We are moving.

Melanie Avalon: Again? [laughs] 

Gin Stephens: Well, look, it's been over two years since we moved. It feels like we just moved. But by the time we get moved, it will have been over two and a half years in this house. [sighs] We only made eight-tenths of a mile. We're moving out of town, we're moving to South Carolina, and we're moving to the beach, and I am so excited. We found a house this week, and we're under contract, and now, we just need to sell our house, and move, and we're downsizing this time for real, which is thrilling.

Melanie Avalon: Because last time you were, too. 

Gin Stephens: Well, I wanted to downsize last time, but I couldn't find the right house to downsize into. We upsized. We ended up in a 4,900 square foot house. Okay, nobody judge, but [laughs] now that we've been here. Going to the beach and being in our little tiny cottage, that's 900 and something square feet, I've realized how little I really need. The house we're buying is 2,700 square feet. It's 2,200 square feet smaller. So, not quite half the size, but similar. Almost half. But just slightly more than half is what I'm trying to say. I am getting rid of so many things. Here's a tip for our listeners, who probably all know this already if they're like me, but have an estate sale, get an estate sale company to do your moving sale. They sell everything that you don't want to take.

Melanie Avalon: Oh, wow. 

Gin Stephens: Yeah, it's fantastic. I don't have to-- Anything, I don't want to take, literally, anything. I just don't pack it and then, I leave.

Melanie Avalon: Whoa. 

Gin Stephens: And then, they're doing an estate sale with everything else that I don't take. 

Melanie Avalon: That's so cool. Wait, wait, so wait. So, you just pack and leave, and then leave, and then they do everything? 

Gin Stephens: Yeah. We arrange it around the closing of the house and we're tentatively on the schedule, because we don't have a closing set yet, but yeah.

Melanie Avalon: So, what about the stuff you leave that's not sellable. They toss it? 

Gin Stephens: The company that we are using, they're just a local Augusta company that does a couple of these every month and they have a contract with someone, who buys them out at the end anything that doesn't sell, and they tell them how much the buyout is going to be. So, it's like, "All right, we got this much leftover, you're going to give us this much money for it," and the people say, "Okay." They don't like donate or anything. I know another company that we talked, too. They just donate what isn't sold and I'm like, "Well, I don't. It depends on how much that would be." But this company, they have that relationship with the company that does the buyout, and they always buy it out, and they don't argue about the price. They just pay what they say, because it's good stuff. 

Melanie Avalon: Hmm. Why did my family not do that? Oh, wait, wait, so wait. Okay, I know so little about moving. How does it affect the next person moving into your house?

Gin Stephens: Not at all. They just move in after the sale. 

Melanie Avalon: Wow. Why didn't my mother not do this? 

Gin Stephens: Maybe she didn't think about it, because I've always thought of estate sales as being like, when somebody dies, you have an estate sale. But someone in our neighborhood just a matter of note some point last year, had an estate sale. It was a giant house that's a really old house and it was like this mansion amazing house from, I don't know, hundred years old, beautiful house. They were having an estate sale and I was like, "I just want to see that house." [laughs] So, we went to the estate sale. They're actually moving to the lake. So, they were downsizing and I'm like, "Oh, my gosh, I didn't even know people did that." 

Melanie Avalon: That's a very helpful tip for moving people. 

Gin Stephens: Yeah. It's very exciting and we don't need so many of the things. I'm not going to have a formal dining room and I'm not going to have-- It's just not going to be any formal spaces. Just very casual, beachy living. We'll need to get some new stuff, because not everything we have is going to travel. But we're taking stuff out of the den, and stuff out of the master bedroom, and then our personal items. Today, I packed the books I want to take with me. You can't even tell that I packed them, because the library, and the bookshelves, and the halls are still fully stocked with books.

Melanie Avalon: Wow. Well, that's exciting. 

Gin Stephens: It is exciting. Anyway, so many changes. Chad's retiring, Will's coming with us. So, it's going to be nice. I have a room, that's going to be my podcast studio and my office. It's on the third floor of the house and it's the only room up on the third floor. And it's just going to be for me up there. I can't wait. 

Melanie Avalon: Isn't an attic? 

Gin Stephens: It's not an attic. There's attics on either side of it. It's in the little peak of the roof and I guess, they could have turned it into an attic, but instead, they turned it into a bedroom with a bathroom, and then you have attic access and a closet in there.

Melanie Avalon: Very cool. Well, keep us updated. That's exciting.

Gin Stephens: It's very exciting. I can't believe it's happening. Anyway, hopefully, send positive thoughts for sale. Masters week as we're recording this in a couple of weeks. Obviously, before it comes out, but Masters week is here in Augusta and how sales usually take off right after Masters, because people in Augusta don't really think about moving till after Masters because they rent. 

Melanie Avalon: Yeah.

Gin Stephens: Like all my neighbors. The neighbor across the street, who is now mowing. If anyone can hear mowing, they didn't rent, but we didn't rent, but everybody else on all the sides of us. A lot of the neighbors rent. We have a golfer staying next door.

Melanie Avalon: A famous golfer? 

Gin Stephens: Yes. 

Melanie Avalon: Nice. 

Gin Stephens: I cannot reveal who it is, [laughs] but it's funny all week in Augusta. You see a lot of Mercedes Benz driving around, because a lot of people come to town, businessmen come, and it's just a different kind of week. 

Melanie Avalon: Very cool. 

Gin Stephens: So, what's up with you?

Melanie Avalon: Well, I have a very exciting announcement. I think I announced this on the last episode, but I was fuzzy on the details. Now, I have all the details and this is perfect timing, because this ends tomorrow, if you're listening on the day that this episode comes out. We officially launched subscriptions for my serrapeptase supplement. I've all the details. It's very exciting. It's the biggest discount we have had yet on the serrapeptase. You get it 25% off, and not only do you get it 25% off, you get 25% off for life, because that's how it works. It actually not only do you save money, but it saves on time, and it helps support sustainability of the planet, which is super exciting to me. That's because the way we set it up is you get three bottles every four months. It saves on shipping, and emissions, and all of that stuff. You can pause or cancel at any time. There's literally nothing to worry about. My partner originally had it set up that you had to at least wait one or two cycles, I think before canceling, but I was like, "No, no, no, I want to have it pause or cancel anytime." Yeah, there's really nothing to lose. So, I'm really excited. 

Oh, by ending tomorrow, so, we'll have the subscriptions as an option ongoing and the subscriptions will always be discounted, but it's not going to be 25%. If you want that, sign up right now. You do get that 25% for life unless you-- If you cancel and then rejoin, then you'll rejoin a whatever the current discount is, which will not be 25%. Yeah, that's my big announcement. Just for listeners who are not familiar, although I feel you're probably overwhelmingly familiar by now, but serrapeptase is a proteolytic enzyme created by the Japanese silkworm. You take it in the fasted state. It's very fasting friendly and it helps break down problematic proteins in your body. It can really help anything where your body is reacting to proteins. So, that's why it can be really good for allergies, clearing sinuses, brain fog, scar tissue, reducing it. There have been studies showing it can help reduce cholesterol, and break down amyloid plaque, and help with wound healing, and it's just really, really all the things. So, that's the thing. 

I know people are eagerly awaiting my magnesium and that will be the next big thing and it's not that far away. We're in the very final process right now of locking down everything. My last baby teaser, which I can talk about more in the future, but I'm really moving forward with the EMF blocking product I want to make where you can put your phone on your nightstand at night and still receive calls. You don't have to put in airplane mode, but you will be protected from the EMF coming from that. Because so many people sleep with their phones. I'm very wary and concerned about our exposure to EMFs in general. But if I were to think about everything, I think probably the most problematic daily or nightly thing that people are experiencing is at night when they're sleeping with their phone right by their heads. So, I'm very, very excited. So, it's all the things, all my little entrepreneur stuff.

Gin Stephens: Yeah, I really think that our house, I think I've talked about this before. The master bedroom is right next to where all the electrical comes in. I won't tell that to anyone looking at the house. Hey, everyone, check out where the electricity comes into the house right by the--, no, anyway. It's just something I never would have thought of before. 

Melanie Avalon: Yeah.

Gin Stephens: But it's right by the master.

Melanie Avalon: Yeah. Even with me, the electrical panel for my apartment is in my bedroom. I purposely set up my bed. It's on the opposite side of the room, but still, I think it can have a huge impact on a lot of people and they might not even realize.

Gin Stephens: Yeah, that's probably true. And now, I'm like, "Where's it coming into the new house?" [laughs] I may have to look, plug and see where that is. I think all the lines are buried in this house, so that should help a lot and it definitely won't be by the master, because it's a raised house, the bottom floor, it's garage, and then there's a lower level living down there, but the master bedroom is up. The main living level is really the second floor. That's where the kitchen, and the living room, and the master, they're right in the middle.

Melanie Avalon: Nice. Actually, there's something you might want to get for your house. I don't think you do. You don't use any grounding mats or anything like that, do you? 

Gin Stephens: I do not. I just walk on the beach a lot. 

Melanie Avalon: Okay. Oh, yeah, I don't have that. That's amazing. 

Gin Stephens: Walk outside barefoot whenever I can.

Melanie Avalon: The reason I was asking was R Blank, who I had on the show runs the company Shield Your Body and he makes EMF-blocking products, and he just created a product. A lot of people use grounding products and they actually feel it's making them worse. Grounding mats, and grounding canopies, and stuff like that. It's a few different things. He has a whole pamphlet about it. But it can actually be made worse based on how it's plugged in and what is actually feeding it. It can make things worse. He has made this thing that fixes all of that, so that you can use grounding products and not get the negative effects. I can put a link in the show notes to that. I think I have a coupon, too. So, I'll put a link in the show notes. 

Hi, friends. I am so thrilled that the moment you guys have been waiting for, for so long is finally here. My serrapeptase supplement is available. After realizing the sketchiness, and problematic fillers, and questionable ingredients, and quality in the supplement industry, I finally took it upon myself to just make my own supplement line, so that I can truly feel good about what I'm putting in my body and you guys can as well. Oh, my goodness, have I learned a lot and I can confidently say that my supplements are honestly the best on the market. I plan to make my own versions of everything I am currently taking, because I only want to take the best of the best. I and my partner, MD Logic relentlessly search to find the highest quality sources, and then we test those ingredients multiple times for purity and potency, and to make sure that they are free from heavy metals and mold, which you guys know is so, so important. I have suffered from toxicity from both of those things. So, testing is key. 

AvalonX supplements are free of all common allergens like wheat, gluten, eggs, soy, dairy, shellfish, nuts, even rice, which is very, very common in a lot of supplements. Check for that. They also come in glass bottles and are vegan. For my first supplement serrapeptase, we created a special process that requires small batches to make, that uses only a small amount of MCTs as the lubricant and filler. None of the other serrapeptases on the market are doing this. That was actually one of the biggest things to tackle, because most of the serrapeptase on the market has problematic fillers and suspicious enteric coatings, which likely contain plastics and other potentially toxic compounds you don't want in your body. We use a special delay release capsule that ensures the serrapeptase reaches your small intestine, so that it can be absorbed into your body. What is serrapeptase? It's a proteolytic enzyme created by the Japanese silkworm. When you take it in the fasted state, it actually breaks down problematic proteins in your body. So, it can really help anything, where your body is reacting to problematic proteins. That's why it can radically help with allergies, it clears my sinuses like none other. And it can clear brain fog, studies have shown it may help reduce inflammation, enhance wound healing, help with pain, even reduce cholesterol, and break down amyloid plaque. 

Basically, it's the coolest supplement ever and it is an awesome way to really amplify your fast. I take it every single day. We also recently launched subscriptions, so that you can get a big discount on my supplements, as well as help, support, sustainability by reducing emissions from shipping. And my next supplement is coming soon. That is magnesium. Get excited. If you want to get the latest information, specials, news about new supplements, and stay up to date on everything, AvalonX. Definitely get on my email list. That's at avalonx.us/emaillist. When you join that list, check for the welcome email to make sure it doesn't go to spam. And you can shop, of course, at avalonx.us. Again, that is avalonx.us. AVALONX dot US, avalonx.us. And I'll put all this information in the show notes. All right, now, back to the show. 

Melanie Avalon: So, shall we jump into everything for today?

Gin Stephens: Yep, let's get started.

Melanie Avalon: To start things off, we have a question from Ditra and the subject is: "Weight Watchers?" And Ditra says, "Hello, my name is D." Oh, it's D. "My name is D, and I've read two of Gin's books, and I've been intermittent fasting for two months, and feel great. I'm not weighing myself or counting calories, just judging the progress on how much healthier I'm feeling. I know you state over and over not to calorie count, but a friend asked the other day if I could use Weight Watcher points with my food window to make sure I'm staying within a healthy range. And I tried to look it up, but I couldn't find a whole lot of info on how that would work to fuse them together or even if I should. So, that's my question. Are there people who do both to increase weight loss or is that something you would discourage, because it's tantamount to counting calories? Thanks so much for the podcast." Tantamount, I need to integrate that into my vocabulary. That is an excellent word.

Gin Stephens: It is a nice word. [laughs] Well, D, thank you so much for the question. I'm glad to hear that you're feeling great after two months of intermittent fasting. You asked, "Are there people who do both?" I'm certain there are, because there are people, who count calories with fasting, there are people, who count macros with fasting. Personally, I would encourage you not to just because whenever we have these external measures of how much we are "allowed to eat" that teaches us to disregard our body's hunger and satiety signals. Let me talk about how it causes you to disregard both of them. I've never actually done Weight Watchers. I've definitely done calorie counting. But Weight Watchers is similar. You've got points, and you have a point budget for the day, and you can have, like, I don't even know how many points it would be, but let's say the answer was 22. I don't know. 22 points. You're encouraged to eat no more than 22 points. For me, I'm going to relate it to when I was calorie counting. 

Let's say I was trying to do a 1,200 calorie a day diet and I'm counting my calories or whatever. When I was counting calories, first of all, it led me to a lot of processed foods just because those were easier to count. I'm not sure if the same is for Weight Watchers as well, because I know certain things are zero points and those are things they want to encourage you to eat like fruits and vegetables. But I know that it steered me towards more processed foods than I would normally have eaten just because there's so much more easy to count. Also, I would eat something just because I had calories leftover. Even if I wasn't hungry, I'd be like, "Well, I've only had X number of calories today. I'm going to eat something else, because I can." That taught me to override any feeling of I've had enough just because I had calories leftover. With points, I know a lot of people are like, "Hey, I have points leftover. So, I'm going to eat something else." Again, the goal is really to reconnect with your body's hunger and satiety signals within your eating window. If you're still hungry, you're going to eat more. You're not going to say, "Well, I'm still hungry today, but I've already eaten all my points. I better not eat anything else." If you're still hungry, we want you to eat more, because our needs are not the same from day to day. 

Somebody today in my community was talking about they had been on a 5K this morning. And they ran a 5K, and they were done with the 5K, and then they were really hungry. They decided to open their window earlier and have a longer eating window. That's what she's doing. She's listening to her body, she's hungrier, she's eating more. She's going to have a longer window. I would really encourage you to give up all those artificial ways of managing what you're eating and really listen to your body. Look back, I imagine you've got Fast. Feast. Repeat. If you've read two of my books, that's probably one of them. Going back to the chapter on calorie counting, and every time I use the word calorie, insert the words Weight Watchers points and really think about how you want to teach your body to let you know when you've had enough instead of relying on an external counting mechanism of any type. Because that's really the goal. Animals in the wild do not count calories and they know when they've had enough. So, what do you have to say, Melanie?

Melanie Avalon: I think that is excellent. I'm glad you pointed that out that never occurred to me, the thing about how it would actually encourage you to eat more, because you can fill out your points.

Gin Stephens: Oh, that was me. If I had done Weight Watchers, I would have been the person eating all the zero-point stuff nonstop. I would just be eating zero-point stuff all the time and then, I would have 22 points of ice cream or something that would probably be the way I would try to game the system. 

Melanie Avalon: That's so funny. 

Gin Stephens: If there's going to be a number limit, I'm going to game it. 

Melanie Avalon: It's really interesting. I have not done Weight Watchers. It's so funny. I had a friend growing up in middle school and high school and she was always doing Weight Watchers. I remember, she would show us the food list. I wonder if this is still on there. It had things on the list that, I mean, this could be wrong. I feel it had stingray or something. It had all of these-- [crosstalk] 

Gin Stephens: That might be a really old list. My mother did it back in the day in the 70s, 80s, and she had this old Weight Watchers book, and it did have crazy stuff in there. 

Melanie Avalon: I remember she would show us we were like, "What?"

Gin Stephens: Yeah. I think they've modernized their lists and they have a million different plans, and lists, and programs. They keep reinventing it. 

Melanie Avalon: That's what I was actually just going to talk about, because I'm looking at their website right now and I'm wondering when they introduced this. I was trying to figure out when, but I couldn't quite figure out. Because they have introducing new zero-point foods. What's really interesting about zero-point foods, it says that it's personalized to you, so you'll get a different list. But the list, I find this so interesting. The list of zero-point foods includes something within these non-starchy veggies, potatoes and starchy veggies, fruits, low fat or fat free yogurt and cottage cheese, brown rice, and whole grains, avocados, fish and shellfish, oats and oatmeal, poultry, whole wheat pasta, noodles, tofu, tempeh, corn, popcorn, beans, peas, lentils, eggs.

Gin Stephens: Do you know how much food I would eat? I'd be like, "I had zero points today" and it would have been 5,000 calories or something. [laughs] 

Melanie Avalon: I don't understand. It's funny, because it's basically all Whole Foods.

Gin Stephens: Well, whole foods are good. Whole Foods are really, really good.

Melanie Avalon: I wonder how this works. You get unlimited of that and then, you get also your points of other stuff. How does that work? 

Gin Stephens: Say the zero, the zero points would be tripping me up. I'd be like, "Everything I ate was zero points." Like I said, I'm going to have 22 points of pizza. [laughs] I think I always knew I would do it wrong. That's why I didn't even try it.

Melanie Avalon: But what's really interesting though is, in theory, you could combine fasting with Weight Watchers, the zero points system only, and then, it basically would be fat. It would just be eating unlimited of Whole Foods, which is what fasting is.

Gin Stephens: Well, the goal is, we want you to eat foods that are delicious, nutritious, and satisfy you. 

Melanie Avalon: Yeah, which is what this list is. 

Gin Stephens: And stop when you've had enough. [laughs] Although, I wouldn't be having any fat free dairy. No.

Melanie Avalon: I do not mean to say fasting is eating nutritious Whole Foods. I meant an approach that would work for a lot of people with intermittent fasting is to eat "unlimited," because it's to satiety ideally and from my perspective from Whole Foods, which is what the zero-point list is. So, yes, I think we're team not combining.

Gin Stephens: You can't if you want to. I know people have. But I know there're people who count calories in their window, there're people who follow diets in their window. But the goal is to get away from that. The freedom of intermittent fasting is adjust your window until you find a window that gives you weight loss and you don't have to worry about what and how much you're eating. When you get your window dialed in, you're going to have something that really works for your body without having to do all that counting.

Melanie Avalon: Yeah, and I would actually also suggest, so, I don't really suggest calorie counting combining it with fasting in general. The exception might be, if you've been doing fasting for a while and you've plateaued, I think something that might could work for people is not calorie counting every meal, because then you're just basically doing calorie restriction. But instead of doing straight up ADF, I think something that could work would be every other day or a few days per week, calorie counting the meal rather than every single day. Because then you're sending your body that signal in general, the feasting signal, but then having being a little bit sneaky and having a few days in there, where it's lower calories, I think that might could work for some people.

Gin Stephens: Yeah, that's the down day option of ADF, the 500-calorie down day.

Melanie Avalon: I guess, to clarify was saying like, you could do it and not necessarily make it 500 calories. You could make it thousand or maybe not go to the extreme of ADF of the down-day approach. 

Gin Stephens: Yeah, and if you do have a down day with 500 calories, the next day needs to be an up day. Remember that everybody. It needs to be at least two meals and it needs to be probably eight hours or more. I wouldn't try to restrict on a day after a down day. 

Melanie Avalon: Yes. Agreed. 

Gin Stephens: All right, we have a question from Tyloria and the subject is: "Why do I get so cold during IF?" She says, "I've been doing IF since December and I've lost 14 pounds, three inches in my waist, two inches in my hips, and two inches in my bust. My endocrinologist recommended IF to me. When I saw her last week, I was shocked at how much weight I had lost. My A1c went from 7.3 to 6.7. My current weight is 203 and I'm looking forward to being under 200 pounds for the first time in 20 years. That being said, I have had a new experience. I get extremely cold, especially at night. I'm so cold that it's uncomfortable for me. I live in Mobile, Alabama, where the average temperature is 70 degrees plus and humidity averages 70% to 90%. But lately, in the evenings around bedtime, I'm so cold. I have to put on my heater and socks. I have a small heater under my desk at work that I keep running all day. I have read a few things online that talk about your body heat being diverted from your extremities during the digestive process. I have also read that this indicates fat burning or even ketosis. I have also read that it may be low iron or low blood pressure. When I started this, I listened to a few podcasts by Dr. Andrew Huberman. I think he mentioned your book Fast. Feast. Repeat."

Melanie Avalon: Okay, pause. Do we know if this is a true statement? 

Gin Stephens: I don't know if that's true. But if it is that is.

Melanie Avalon: Can we find out? 

Gin Stephens: I don't know. 

Melanie Avalon: I read that and my jaw dropped.

Gin Stephens: Well, if it's true, I'm amazed. So, I hope it's true.

Melanie Avalon: Okay. For listeners, I'm sure there's people-- He has the number one health podcast normally. I'm such a fan of him. Listeners, if you listen to his show, I'm such a fan. I don't actually actively listen to his show. I'm more listen to him on other people's shows. Listeners, if you listen to his show and you've heard this episode, can you let us know? 

Gin Stephens: That would be amazing. 

Melanie Avalon: I would love to listen to that and hear what he says.

Gin Stephens: I bet he didn't. I bet he recommended something else. But it's good it's possible. Anyway, I love that the book was life changing.

Melanie Avalon: I am friends with his agent. I want to ask him. He's crazy. Okay. Well, if anybody knows, let us know.

Gin Stephens: Yeah, that would be really mind blowing to me, so anyhow. I also love her endocrinologist recommended IF. That makes me so happy that doctors are recommending IF. Anyway, we go back to the question. She says, "When I read your book, it was life changing for me. That being said, I trust your opinion and your research. You covered every possible scenario, but I don't recall info on this topic." Actually, it's there in the Frequently Asked Questions section. But that's way in the back. I could see how somebody could miss it, but it is there. She says, "My brain is analytical. If I understand the science behind what's happening to my body, it makes sense to me. I would greatly appreciate any insight you could provide. I do subscribe to your podcast" and she also says, "Can you all let me know when this question will be answered? Thank you." I'll answer that. The answer's no. You just have to keep listening.

Melanie Avalon: We're answering it now. 

Gin Stephens: Yeah, today. 

Melanie Avalon: All right. Tyloria, so thank you for your question. Okay. I did a bit of research on this, which I'd actually talked about this. Now, I'm curious. I think I talked about this in What When Wine as well and I want to revisit what I say in there. I think in there, I talked about the blood flow aspect to the extremities, as well as the correlation to longevity of low body temperatures. That said, I did some more recent updated research and this was very interesting. I found two fun studies that I read through. One is called lower core body temperature and greater body fat are components of a human thrifty phenotype, and the other is core body temperature, energy expenditure, and epinephrine during fasting, eucaloric feeding and overfeeding in healthy adult men, evidence for a ceiling effect for human, thermogenic response to diet. Okay, let's go through this. So, question, Gin. What percent of our basal metabolic rate do you think contributes to maintaining our body temperature? I did not know this.

Gin Stephens: Huh. That's interesting. I don't know. I'm just going to guess 15%.

Melanie Avalon: That's what I would have guessed. It's 50. 

Gin Stephens: Really? So, you would have said more 15 as well? That's amazing. 

Melanie Avalon: About half of our daily metabolism is just maintaining our body temperature. That's a really interesting concept to think about. The way it relates to all of this is, yes, people, while fasting often get colder and I think the primary reason for this isn't so much-- Well, it depends how you look at it. It's like a glass half empty, glass half full. Is it that you're getting colder or is it that eating makes you warmer? Because across the board, when people eat, there is something called diet-induced thermogenesis, which is basically heat production from the eating process. People's core body temperature consistently tends to elevate when we eat. If you are eating throughout the day, you are presumably going to have a higher resting body temperature than when you're in the fasted state. What's really interesting about one of these studies was talking about was and I'm going to preface it by saying other studies have not found this. There're conflicting findings. But one of these did find that, there're two phenotypes like the thrifty phenotype. That's like their body is less likely to lose weight, more likely to gain weight. It's trying to protect you from future starvation, and then they have the spendthrift phenotype, which is more laissez faire and more easily burns calories and loses weight. Between these two metabolic states, the thrifty phenotype people tend to get colder while fasting, and then, interestingly, when they eat, they don't get as warm. So, their bodies-- [crosstalk] 

Gin Stephens: You said that's the thrifty phenotype doesn't get as warm? Because I get so hot after eating. 

Melanie Avalon: Yeah. And do you get cold while fasting a lot? 

Gin Stephens: Yes, but not crazy cold. 

Melanie Avalon: But not crazy cold. The spendthrift phenotype, they're the ones that are more likely to not get overweight. They get hotter after eating. That all said, there's another little caveat to this and it's that, if you are the type that like your basal metabolic temperature is already at the ceiling, which is 37 degrees Celsius, what is that in Fahrenheit? If your normal basal body temperature is considered the ceiling of normal basal body temperature, which is 37 degrees Celsius or 98.6 degrees Fahrenheit, then, you actually, probably won't get that much hotter from eating. Because they call it a ceiling effect. All of that is to say that it's nuanced and complicated, but if you are the type and it sounds like Tyloria might be this type, because she's struggled with being overweight. If you are the type of person that is their body more naturally gravitates towards becoming overweight, it's possible that you're in this thrifty phenotype. What's interesting is it means that you are probably going to get colder while fasting and then, when you eat you'll get hotter, because there's a higher potential for you to get hotter, because you're not hitting that ceiling. So, it even further exacerbates feeling colder. I don't know if I'm explaining that correctly. Because if you're constantly just running at a higher body temperature, you're not going to experience that big difference between fasting and eating, like, you would if you're this other phenotype. 

As far as the reasoning for it, like, why is that happening, the study I was looking at was saying it could be due to a lot of things. It could be genetics. It could be sympathetic nervous system response. I was looking at another study and for example, epinephrine is a hormone that is often released in fasting. It's one of our stress hormones, but it has a lot of benefits like keeping us alert and releasing fat stores. So, people who naturally have higher epinephrine levels tend to run at a higher body temperature. So, that could be a factor. Prior weight loss attempts, so, your history could actually affect how your body responds with its body temperature. I didn't read the link studies for that, but I'm going to assume. Don't quote me on this, but I'm going to assume that you've dieted in the past that your body might become more "thrifty." Differing levels of physical fitness or individual hormonal responses, also, something like brown adipose tissue could be a factor. People, who have higher amounts of brown adipose fat, they'll actually be warmer when fasting or when cold, because one of the purposes of that fat is actually to generate heat. 

All of that to say is that, yes, it is completely normal to have a lower body temperature while fasting. It's very different between individuals and it's possible that as you evolve in your body weight and are making beneficial changes, it's possible that it could change, because especially, with something like brown adipose tissue, for example, that's something that we know we can actually increase with cold exposure. It's one of the reasons I do cryotherapy every single day. If you were to build that up, that would help your response. So, that was all over the place. Oh, and lastly, I think some people if they are doing fasting and it's too restrictive for their body, I can see how it might negatively affect their thyroid and they might feel colder from that. That's something definitely to keep in mind. You might want to monitor your thyroid levels. But all of that to say and I said this at the very beginning, but a lower body temperature actually is correlated to longevity. So, maybe, you can reframe it as having some longevity spiking potential. 

Gin Stephens: Yep, that's very true. We talked so much about not wanting to slower metabolisms, but actually a slower metabolism is linked to longevity. [laughs] Basically, once you get to your happy weight and you right now, I don't care what my metabolism is, because I'm eating in a point that allows me to maintain. 

Melanie Avalon: What was in your book about it? 

Gin Stephens: Well, I kept it simple. It was in the Frequently Asked Questions section and it's one paragraph. On page 307, I talked about the two just big generalities. First of all, digesting food creates a lot of heat, which keeps us warm and toasty. And also, when we're fasting, just like Tyloria said that when we're fasting, our bodies direct blood flow to our fat stores and away from our extremities to mobilize fat for fuel. So, having less blood flow to the extremities can make us feel cold.

Melanie Avalon: Yeah, now, I'm just looking at what I said in my book as well and it also was very short. I said, "You shouldn't feel uncomfortably cold while fasting though, I've personally become a colder person in body not spirit." Since losing body fat from IF, I said, "If IF makes you a little chilly, make sure you're eating enough in your fasting window as unintentional undereating may or may not cause issues."

Gin Stephens: You didn't say fasting window there, did you? 

Melanie Avalon: Oh, sorry.

Gin Stephens: [laughs] I was like, "Oh, did we just find a typo in your book?" Did you say fasting window?

Melanie Avalon: Yes, I did.

Gin Stephens: Uh-oh. Typos are everywhere. 

Melanie Avalon: Oh, my goodness. 

Gin Stephens: Ain't that funny? You never noticed it, never would have. Yeah. Do not eat more in your fasting window everybody. [laughs] 

Melanie Avalon: That's amazing. Well, so, if you read that, that's not what that supposed to say. I said to combat cold consider eating more, fasting less, or eating thermogenic foods such as coconut oil. Oh, no, I said, if you can't seem to fix your inner thermostat, consider getting your thyroid checked. I will say what I eat C8 MCT and add that to my food, I get so hot and it lasts throughout the next day. That might be something to consider trying. When I listened to your audiobook, Gin, I only heard one thing. Do you know what it was? I guess, you would want to know, because you would--

Gin Stephens: No.

Melanie Avalon: The MTHFR.

Gin Stephens: Oh, did I say it wrong? 

Melanie Avalon: Yeah, it was the wrong order of the letters. 

Gin Stephens: Oh, that's so funny. That was just a tongue twisted. I'm sure just my mouth saying it wrong.

Melanie Avalon: What's funny about it is, because I was thinking about it and I was thinking like, do you talk about MTHFR much? 

Gin Stephens: No. 

Melanie Avalon: That's what I was thinking. I was like, "So, people who don't have MTHFR or have never looked into it, they wouldn't think about the order of the letters." 

Gin Stephens: It's funny that the director didn't notice that I said it wrong. I'm sure I didn't have it wrong in the book.

Melanie Avalon: I doubt you did.

Gin Stephens: I just said it wrong. Yeah, it is. So, you know. You've read audiobooks before. It is so hard to read audiobook. 

Melanie Avalon: The reason I was thinking about it was, I was like, the only people who are going to notice it are people who have MTHFR. Because we say MTHFR is like a--

Gin Stephens: Was that in Clean(ish) or Fast. Feast, Repeat.? 

Melanie Avalon: Clean(ish)

Gin Stephens:  I was like, I don't think I mentioned it in. 

Melanie Avalon: Yeah, I didn't hear anything in Fast. Feast, Repeat. Oh, it's so-- 

Gin Stephens: Oh, well. Well, I can't even find it. I don't even know where I was looking in the index here of Clean(ish). I don't even know where it is. [laughs] But yeah, I know I have it in there. I do know what it is, but who knows. I was also sick while I was recording that. [laughs] 

Melanie Avalon: I know. I can't believe you did that. 

Gin Stephens: It's amazing that any of it is coherent to tell you the truth. I had a fever.

Melanie Avalon: It's a lot. I can't believe you recorded the entire audiobook for both. That's a lot.

Gin Stephens: For both of them, oh, I know, I know. I feel I had to, because everybody knows my voice or well, okay, not everybody, but a lot of people who know my voice would be listening, give their podcast listeners, they are more likely to want the audiobook. So, I had to do it, but I was happy to do it. I was mainly happy when I was finished it. I'm so glad I did it. I am not complaining.

Melanie Avalon: I've shared the story before, but my publisher made me audition and then they wouldn't even let me do the whole thing, which looking back is just so surreal to me, because I feel I should have narrated it. 

Gin Stephens: You totally should have. 

Melanie Avalon: It doesn't make much sense. 

Gin Stephens: I made him put it in my contract, because I remembered that from you. 

Melanie Avalon: Oh, really? Nice, nice. Yeah. 

Gin Stephens: Because I was like, "[unintelligible [00:45:14] going in the contract."

Melanie Avalon: I know it's a thing, though, because I just interviewed Bill Schindler recently and he said, they made him audition for him as well. 

Gin Stephens: Really? 

Melanie Avalon: Mm-hmm. 

Gin Stephens: Oh, my gosh. I guess, it might also just depend on the publisher and who the team is. But it never even was a question, because I think like I said, they know that I have such a big podcast audience with this one and the other one that people would expect to hear me. 

Melanie Avalon: Yeah. Who was your audiobook publisher? Was it also--?

Gin Stephens: Macmillan.

Melanie Avalon: Okay.

Gin Stephens: Macmillan Audio. They are amazing. Such a good team. So, fabulous to work with.

Melanie Avalon: I wonder if, because my audiobook publisher, it was not my publisher publisher. It was Tantor Audio.

Gin Stephens: Okay.

Melanie Avalon: Which is a really big audio publisher. I think maybe if my audiobook publisher had been my publisher, I feel it would have gone differently. But it's like they were not outsourcing it, but they handed it off to this really big publisher. So, then, they were just looking at me objectively and we're like, "You got to audition."

Gin Stephens: Yeah, because your main publishing house was not one of the big giant ones, is it?

Melanie Avalon: It was an imprint at one of the big ones, but it wasn't. But they didn't have like a--

Gin Stephens: They don't do it there. 

Melanie Avalon: Yeah. Mm-hmm.

Gin Stephens: Okay, okay. Yeah, I guess, I'm just lucky that they have Macmillan Audio right in there. 

Melanie Avalon: Yeah, exactly. 

Gin Stephens: It's quite a process. The amount of time that it takes to record an audiobook is crazy. But I am surprised nobody noticed. I said it wrong. Because the team that was with me recording Clean(ish) was amazing. They'd be like, "You said that a little weird. Would you read that, again?"

Melanie Avalon: I'm guessing none of them have MTHFR issues. 

Gin Stephens: No. 

Melanie Avalon: Like I said, that's all I was thinking you're only going to notice it if you're a person that has gone down the MTHFR rabbit hole, because you use the word colloquially as like a phrase compared to just looking at letters, but fun times.

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Melanie Avalon: We have a question from Sherry. The subject is: "Fasting link.' Sherry says, "Hi, Gin and Melanie, I'm a faithful listener to this podcast and the ones you each do separately. You guys are so knowledgeable and helpful. I have been intermittent fasting for over a year with a four-hour eating window. I am experiencing so many benefits that this is definitely my life. I know everyone must find their own path, but I was wondering about information on how long someone should fast for to reduce arthritis, pain, skin health, and dental health. Gin, on your podcast, Intermittent Fasting Stories, your guest said, she had to fast for so many hours to not have pain. I was wondering if you guys were familiar with this, I adore you guys and you have both found your calling. Thanks in advance. Intermittent faster for life." 

Gin Stephens: Well, thank you, Sherry. I think Melanie and I would agree that we do believe we found our calling and we love it. We love the work that we're doing. I know we both do. I'm speaking for you, Melanie, but I knew that was the answer. 

Melanie Avalon: That is correct. 

Gin Stephens: Here's the thing about that question, Sherry. I have heard from so many people that they have had reduced arthritis pain, or their skin has gotten better, or their dental health has improved. But intermittent fasting doesn't always "fix" those things for everybody. It really just depends on why you have the pain, or what what's happening with your skin, or what's going on with your dental health. Intermittent fasting addresses inflammation, for example. Anything that's related to increased inflammation, if you do intermittent fasting, you can expect you'll likely see benefits there. But from what I understand not all arthritis is strictly just because of inflammation. I think there's other things like your joints can be damaged. It might not make any difference at all depending on the root cause of why you're having that pain. The same thing with skin. Someone in our community yesterday was talking about she's like, "I've been doing intermittent fasting and my acne is terrible. It's just not getting any better." I asked her, I said, "Did your acne get worse after fasting or has this always been a problem?" She said, "No, it's always been a problem." I said, "Well, then, unfortunately, it just seems like whatever is the cause of your acne is not something that intermittent fasting is correcting." So, that doesn't mean that someone else won't have an improvement with acne, thanks to intermittent fasting. It's really just a matter of what your root cause might be. 

Perhaps, you're having arthritis pain or issues with your skin due to something you're eating, that's not working well for your body. Intermittent fasting isn't going to correct that to the fullest. If you're eating something that doesn't agree with your body, the best thing to do would be to take that out. You'd have to do an elimination approach to try to figure out what that might be. Dental health, again, that's also really, really complex. I've definitely heard from people on the podcast, who have an improved dental checkup after doing fasting, because you're not eating all hours of the day anymore. But I still had to have crowns and dental work done. It's like when you're doing intermittent fasting, you know it's doing great things in your body, but it isn't going to necessarily correct every issue that you have had, unfortunately. So, we can't say here's how many hours to fast not have pain, because fasting might not have anything to do with your pain as far as the underlying cause it might not correct that underlying cause. 

Melanie Avalon: Yeah, I thought that was a great answer. It's so, so individual. I will say, I'll just speak briefly to each of them. The skin health and Gin just touched on this. My experience with fasting is that, it really, really helps my skin. I will say though, if you are having skin issues, I would really, really look at what you're eating, because I think that often really can affect our skin. I know for me, historically, even, I went through a period where I was really struggling with psoriasis, and I just could not figure it out, and I ended up figuring it out, and it was something I was eating. It was lettuce. 

Gin Stephens: What? This is while you're doing fasting? 

Melanie Avalon: Mm-hmm.

Gin Stephens: Lettuce?

Melanie Avalon: Yeah. The reason I figured it out was it was happening on my fingers, mostly. But it was also happening on my face. But I put [unintelligible [00:54:41] together that I was chopping lettuce every night, so it's where I was touching it, and then it was also manifesting my face. When I cut out lettuce, it all went away. 

Gin Stephens: I wonder if it's something that they had sprayed on it? 

Melanie Avalon: I've been wondering about that and I'm trying to remember, because this was a while ago and I'm trying to remember if I was just eating organic or if I was eating conventional as well. But I really feel for people, who struggle with psoriasis and conditions like that, well, also acne because I had acne growing up as well. I identify with you if you have skin issues, because you can feel just so helpless, because you just don't know how to make it go away. I remember when I had the psoriasis on my fingers, I was like, because this is when I was doing a lot of acting. I was always looking at casting calls and I would see casting calls [unintelligible [00:55:31] models, and I was like, "I can never apply for that, because I have psoriasis on my hands." I will say, looking at what you're eating can be huge. Especially, things like acne, I do wonder, if I could go back to growing up when I had really bad acne, because I ended up doing Accutane, which did fix my acne problem, but I do wonder going back if I had just done dietary changes that would have actually resolved the acne.

Gin Stephens: Yeah, well, I refused my boys wanted to take Accutane, because they had friends doing it. I'm like, "Nope, we're not doing that."

Melanie Avalon: Oh, yeah. And boys, it's even worse, the side effects.

Gin Stephens: Yeah, we didn't do it, but it all resolved. But I had zits here and there. What bad didn't have what you would consider acne, it wasn't-- Both my boys did. It comes from Chad's side of the family and it was hard for them. It's definitely a struggle.

Melanie Avalon: My experience, too. Have I shared this on the story before like they put me on birth control first? 

Gin Stephens: I think you might have. 

Melanie Avalon: I had to be on birth control in order to get on the Accutane, because it's part of the Accut--. I don't know if it goes this way now. I don't know if it's changed. 

Gin Stephens: It leads to birth defects. Big time. 

Melanie Avalon: Yeah. At the time, I'm really curious if they still do this. You have to do this whole thing. Accutane as the company has this whole-- You have to get a workbook. You have to take online quizzes, you had to be on birth control, you had to do all of this stuff. Yeah, I think I've shared this before, but basically, I had to go on birth control for certain amount of time, a long time, like a month or something. We went in to actually get Accutane, because I qualify now, because I've been on birth control for so long. The dermatologist was like, "Oh, well, I think the birth control is making enough of a difference. So, I'm not going to prescribe it." I just started bawling in the room and it's really frustrating to look back, because I shouldn't have been on birth control when I was 16. I don't know. All of that to say, oh, that's also when I realized when I went on birth control, I didn't change anything that I can see in my diet. But if you look at my pictures in high school, I probably gained-- Again, I was never overweight, but I definitely gained probably, a substantial amount in a very short amount of time and I really think that that was the birth control. 

Gin Stephens: But I also wondered since you did it for a month and then you started the Accutane, I wonder if the Accutane affected your gut somehow. 

Melanie Avalon: Mm, yeah, that's a good question. Yeah. 

Gin Stephens: Because you didn't do the birth control by itself very long.

Melanie Avalon: Yeah. Well, did I stay on it?

Gin Stephens: On the birth control or the Accutane? I feel they would make you take them both at the same time.

Melanie Avalon: Well, what ended up happening was, we gone to that one dermatologist and when she said, no, and I was crying, and we went home, we knew another dermatologist that was out of our network. The reason we gone to her was she was in network. We knew our friend's dermatologist would prescribe it without birth control. So, we went to her. She just trusted that you were not sexually active--

Gin Stephens: On our system. 

Melanie Avalon: All of that to say, what I have learned from my journey and my experience is that, the food that you're eating has a major effect on your skin health. Also, if you want to support skin health in general, red-light therapy can be super amazing. Oh, we should have talked about this earlier because I think Joovv is actually sponsoring today's episode. 

Gin Stephens: Oh, that's funny. 

Melanie Avalon: I know. I did not even realize that. So, listen to the spot for Joovv, because their red-light therapy devices are amazing. I think our link is joovv.com/ifpodcast and I think IF PODCAST gets you a code. That's something I would use daily for skin health. I do personally. And then, I just want to talk really briefly to the other things, which was the arthritis. Yes, I'm glad Gin talked about that, that there can be a lot of causes for that. I will do a plug for my serrapeptase, because there actually is clinical studies on it reducing arthritis pain. So, that might be something that you could use to amplify your fast and maybe help with that. And then, dental health, I'm so excited about this. I connected with a company called Bristle, recently. I will find out if I can-- I think I'm going to have a code for them, but they actually do an oral microbiome test which is so exciting. Have you done one of those, Gin or have you--?

Gin Stephens: I have not done an oral microbiome test. I actually have an oral hygiene company that sponsors Intermittent Fasting Stories and they are big in the oral microbiome as far as like, "You don't want to kill your oral microbiome." I was like, "I had no idea." "All the mouthwashes that you use and swish around, you're killing the good guys, too." I was like, "Mind blown, I never thought of that." [laughs] So, I switched to my toothpaste. Lumineux is the brand name.

Melanie Avalon: I've been thinking about that for a really, really long time and it's really interesting, because it's how the gut microbiome was a new frontier, and it's only relatively pretty recent that exploration of the gut microbiome has become so exploded.

Gin Stephens: Once they could sequence what was in there and figure it out, they used to didn't know.

Melanie Avalon: Yeah. But I think the next wave will be the oral microbiome. There're actually new theories that a lot of gut issues and such might actually, the root cause might not always be completely in the gut. It could be your oral microbiome. 

Gin Stephens: Well, the whole thing is really from mouth to hiney, [laughs] is just a tube that just goes through straight through you. So, and everything along the way from mouth to backside.

Melanie Avalon: I'm actually just got an email today saying that my results were received. It was super easy to do. You just spit saliva into this little tube thing and send it back. 

Gin Stephens: That does sound interesting. 

Melanie Avalon: If you want to try it, I can connect you with them. I'm sure they would send you one.

Gin Stephens: I actually heard someone talk about your digestive system is actually being on the outside of your body. Have you heard that? 

Melanie Avalon: Mm-hmm.

Gin Stephens: Yeah. You're like, "Wait a minute." [laughs] Because you're putting stuff. It's all and obviously, stuff goes in and out through, but stuff goes in and out through your skin as well. Just the same way.

Melanie Avalon: If you think about it--

Gin Stephens: You're like a hose pipe, a tube.

Melanie Avalon: Yeah, like, if you have a box and then you put a tube from one side of the box to the other side of the box, into the box, a hollow tube.

Gin Stephens: The interior of it is not in the box. It goes through the box. 

Melanie Avalon: Yeah.

Gin Stephens: Our digestive system goes through us and stuff goes in and out of it into our bodies. Just like I said, stuff goes in and out of our skin. I know that was mind blowing. I'm like, "What?"

Melanie Avalon: Yeah, I've been pondering that concept. I have not received my discount code from them yet, but I'll put it in the show notes, and I will try to make it MELANIEAVALON. If you go to bristlehealth.com, so, that's B-R-I-S-T-L-E-H-E-A-L-T-H dotcom, that's where you can get that system. Again, I don't have the code yet, but I'm going to email them right after this and I will try to make the code MELANIEAVALON. But you can check the show notes to confirm that and the show notes will be at ifpodcast.com/episode261. Okay, so, that was wonderful. A few other things for listeners before we go. If you'd like to submit your own questions for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. You can follow us on Instagram. I am @melanieavalon, Gin is @ginstephens, and yes, you can get all these stuff that we like at ifpodcast.com/stuffwelike. 

Gin Stephens: Awesome. 

Melanie Avalon: Okay, I think that is all the things. Anything from you, Gin before we go?

Gin Stephens: No, I think that's it.

Melanie Avalon: Okey-dokey. Well, this was wonderful and I will talk to you next week. 

Gin Stephens: All right, 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. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team. Administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

STUFF WE LIKE

Check out the Stuff We Like page for links to any of the books/supplements/products etc. mentioned on the podcast that we like!

More on Gin: GinStephens.com

Theme Music Composed By Leland Cox: LelandCox.com

If you enjoyed this episode, please consider leaving us a review in iTunes - it helps more than you know! 

 

 

Apr 10

Episode 260: Dairy, BCAAs, Dry Mouth, Specific Carbohydrate Diet, Kids Appetites, Natural Flavors, SIBO, Probiotics, And More!

Intermittent Fasting

Welcome to Episode 260 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

BUTCHERBOX: Grass-Fed Beef, Organic Chicken, Heritage Pork, Wild-Caught Seafood: Nutrient-Rich, Raised Sustainably The Way Nature Intended, And Shipped Straight To Your Door! For A Limited Time Go To Butcherbox.com/ifpodcast And Get Free Ground Beef For LIFE!!

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SHOW NOTES

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BEAUTYCOUNTER: Keep Your Fast Clean Inside And Out With Safe Skincare! Shop With Us At MelanieAvalon.com/beautycounter, And Something Magical Might Happen After Your First Order! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz
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Listener Q&A: Celia - consistency of fasting schedule

Listener Q&A: Stephanie - Dry Mouth

The SCD Specific Carbohydrate Diet Podcast

Listener Q&A: Renee - Juice plus capsules

Listener Q&A: sally - Children and fasting

The Melanie Avalon Biohacking Podcast Episode #119 - Robb Wolf

Episode 237: Our Taste For Sodium, Electrolytes, Low Carb Diets, Hydration & pH Balance, Fatigue & Muscle Cramps, Thermoregulation, Exercise, Sauna, Need Vs. Optimization, And More!

FEALS: Go To feals.com/ifpodcast To Become A Member And Get 50% Off Your First Order, With Free Shipping!

Listener Q&A: amy - Gut!

Healthy Gut, Healthy You: The Personalized Plan to Transform Your Health from the Inside Out

The Melanie Avalon Biohacking Podcast Episode #19 - Dr. Michael Ruscio

Gut-microbiota-targeted diets modulate human immune status

ATRANTIL: Use The Link Lovemytummy.com/ifp With The Code IFP, To Get 10% Off!

The Melanie Avalon Biohacking Podcast Episode #9 - Dr. Ken Brown

TRANSCRIPT

Melanie Avalon: Welcome to Episode 260 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine, if it's that time, and get ready for The Intermittent Fasting Podcast.

Friends, I'm about to tell you how you can get free grass-fed, grass-finished ground beef for life. Yes, for life. Gin and I are huge fans of a company called ButcherBox. As you guys know, it can be hard to get high-quality humanely raised meat that you can trust. ButcherBox is the solution. They deliver 100% grass-fed, grass-finished beef, free-range organic chicken, heritage-breed pork, nitrate-free, sugar-free bacon, heritage breed hotdogs, and wild-caught seafood all directly to your door. When you become a member, you're joining a community that is focused on doing what's better for all parties. That means caring about the lives of animals, the livelihoods of farmers, treating our planet with respect, and enjoying better nourishing meals together. They go to great lengths to assure the highest quality, so you can find actual 100% grass-fed, grass-finished beef. If you've seen the Netflix documentary, Seaspiracy, you might be aware of fish fraud and problems in the seafood industry. ButcherBox maintains very, very high standards for that. 

The whole process is so easy. They deliver all of this directly to your door. Once you sign up, you choose your box and your delivery frequency. They offer five boxes, four curated box options, as well as the popular custom box. With that one, you can get exactly what you and your family love. They ship your order frozen at the peak freshness, and packed in a 100% recyclable box, and the shipping is always free. Basically, ButcherBox makes it easy, so that you can focus on cooking amazing meals, not spending hours searching for meat that meets your standards and save money in the process. What's super amazing is ButcherBox make sure their members are taken care of and today, we have a special offer just for our listeners. ButcherBox is giving new members free ground beef for life. Yes, for life. You can sign up at butcherbox.com/ifpodcast and you will get two pounds of ground beef free in every order for the life of your membership. Just log on to butcherbox.com/ifpodcast to claim this deal. I'll put all this information in the show notes.

And one more thing before wejump in. Are you fasting clean inside and out? Did that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic, and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did that conventional lipstick, for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient and their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter.

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a band of Beauty member. It's like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally, completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show.

Melanie Avalon: Hi, everybody and welcome. This is Episode number 260 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with Gin Stephens.

Gin Stephens: Hi, everybody.

Melanie Avalon: How are you today, Gin?

Gin Stephens: I am doing great. I just had a great trip last week to Little Rock, Arkansas. So, shoutout to everyone, who got to meet all. I was there. It was an intermittent fasting trip and I loved it.

Melanie Avalon: So, what was it for exactly?

Gin Stephens: Lisa Fischer is just somebody who is amazing. She was on the radio for years in Little Rock, Arkansas. She was a radio talk show host. She discovered intermittent fasting. Actually, funny story. Her son started listening to our podcast years ago, I swear likw 2017 and was like, "Hey, mom. You should try this. I listen to this. These two ladies, you should try this intermittent fasting." And she started doing it, and loved it, started talking about it on the radio. Basically, Little Rock has a great intermittent fasting community, thanks to her. She wanted to have me come out in 2020 when Fast. Feast. Repeat. came out. But obviously, [laughs] there was no traveling. Things are opened back up and she's like, "Let's finally do it." We did. We had a Topo Chico and coffee party in the morning with a bunch of people there, and we recorded a podcast love. She's also a podcaster. Then, we had an event at a restaurant in town that was just amazing, and people came, and I got to meet so many amazing people, and then, we had an event at somebody's home, beautiful home. I stayed with somebody, who is just fantastic.  One of those beautiful houses I've ever been in in my life. They are like, "Hey, you want to come stay with someone you've never met? I'm like, "Count me in." But it was great. There was an event for the medical community to come to. There were doctors there, and all sorts of different practitioners, and we taught intermittent fasting. It was a very long day, but I loved it. As I said, I met so many fabulous people, and intermittent fasting is changing lives, I know we hear it from the questions that we get. But it's amazing to see real people, and connect with them, and that's my favorite thing. It's been a while since I've been able to do that. We had the cruises in 2018 and 2019, and I love nothing more than meeting intermittent fasters, and hearing how intermittent fasting has changed their life. 

Melanie Avalon: How many people were there?

Gin Stephens: 25 to 50 at each event. They were small. We talked about how to open it up and what to do. I wanted to keep it small. I would have the ability to connect with everybody versus having it be huge and me giving a talk. That's not what I wanted to do. Instead, I got to meet everyone, and talk to them, and we had a meet and greet kind of a vibe. 

Melanie Avalon: Did you drive? 

Gin Stephens: No, I took a plane. Little Rock's a long way.

Melanie Avalon: I'm really bad with evaluating distances in the South. Even though, I used to live, I lived in Memphis, which is not that far I don't think from Little Rock.

Gin Stephens: Memphis is all the way on the edge of Tennessee. Even though, Atlanta is close to Tennessee, Tennessee is long. 

Melanie Avalon: Oh, yeah. Because it's two hours from Little Rock. 

Gin Stephens: Right. It would be a very long drive I think to drive to Little Rock. 

Melanie Avalon: Oh, yeah, definitely from--

Gin Stephens: From Augusta. Yeah.

Melanie Avalon: I was just trying to remember when I was in Memphis.

Gin Stephens: It's right above Louisiana, Arkansas is. It's pretty far over there. 

Melanie Avalon: Well, that's fun. 

Gin Stephens: It was so much fun and Little Rock is an amazing town.

Melanie Avalon: I've heard that. I haven't been, but I've heard it's really--

Gin Stephens: I had never been there. Now, I'm really spoiled, because this was such a great event that [laughs] people are like, "Would you come to my town?" I'm like, "Well, I don't know if anybody can compete with Lisa Fischer and her friend, Becky," because it was just flawless. Everything was just amazing. 

Melanie Avalon: When did you get back? 

Gin Stephens: I got back on Wednesday. I do not love traveling, though. 

Melanie Avalon: Oh, really? 

Gin Stephens: No. 

Melanie Avalon: Oh, I thought you're fine with it.

Gin Stephens: I don't love being on a plane, or traveling, or being in the airport. I am fine with it, but I don't love it. 

Melanie Avalon: You know what's really funny. I used to love it. Can you believe that?

Gin Stephens: Well, I think I used to love it, too. Back when I was a kid, I used to fly. My dad was here in Augusta and my mother was in Virginia. It was very frequently. When I was 12 and over, I'd be a 12-year-old, they threw me on the plane, maybe even younger than that and I would fly from Augusta and usually would have a layover in Charlotte or something for several hours, and I would entertain myself. I was fine. They would put the little wings on you if you were a kid. 

Melanie Avalon: Yeah. Would a flight attendant go with you?

Gin Stephens: I don't think that happened very frequently. I think there were only a few times that I was that young that the flight attendant would look out for me. Other than that, I was pretty fun. But yeah, I flew a lot by myself. That was back in the day when you could smoke on a plane. I wasn't smoking. I was a kid. But there were the no smoking sign, the no smoking section.

Melanie Avalon: Wow. Things have changed. 

Gin Stephens: They really have. But it was such a good event and I loved it. I don't know. Arkansians, I don't know how to say it. I think that's wrong. Anyone from Arkansas [laughs] is listening, I loved being there. So, anyone that I met, thank you for such a fabulous event. 

Melanie Avalon: Awesome. 

Gin Stephens: Anything new with you?

Melanie Avalon: I have two really quick fasting things and then, one other thing. I hosted my first IG Live.

Gin Stephens: Yeah, I caught a glimpse of that. I didn't watch the whole thing, but somebody was like, "Oh, Melanie's on Instagram Live." I popped in, and saw you and Cynthia talking, and I was like, "Oh, there they are." It was so great to see all together.

Melanie Avalon: Yeah, it was really fun. I didn't even realize until she commented in the Facebook group yesterday that we went an hour and a half, which is a really long time.

Gin Stephens: Because you're just talking, right? Just time flies when you're talking to a friend.

Melanie Avalon: Mm-hmm. So, that was really fun. I just felt so awkward at the beginning, because she hadn't joined for a few minutes and I was just there. I was like, "I don't know what to do." So, idealize her.

Gin Stephens: But could you see her the whole time you were talking? 

Melanie Avalon: Yes. Once she's there.

Gin Stephens: That's good. What I really don't like is doing some Instagram Live or it's just me looking at the camera. I'm was like, I'm talking at nothing. I don't like that at all. I feel awkward definitely. So, that's how it was. 

Melanie Avalon: Yeah, right in the beginning, that's how it was and I was like, "This is so awkward. What do I do?" I was like, "Somebody, please ask me a question." But then, people started asking questions. So, then, I was good.

Gin Stephens: That's good. And I'm a bad multitasker. I'm not good at reading questions that people are asking and answering them. I'm not good at that. 

Melanie Avalon: Oh, yeah. No, to that point, because it's similar to an interview. But normally, in my interviews, it's just audio. I have my notes. I'm just focusing on the conversation. But with the IG Live, well, it's on video, which I don't like, because I'm super aware of all of that. And then, I had my preps questions, but then, the live questions are coming in. It adds another layer to interviewing.

Gin Stephens: It does. It's really hard to see it, because people are also typing random stuff. You don't know what to pay attention to. It's really hard to multitask, and ask good questions, and listen. I don't like it. I don't want it. People are like, "Would you like to do some Instagram Lives when Clean(ish) is coming out?" I'm like, "No, I do not."

Melanie Avalon: If you're being interviewed, it's fine. Because you're just on the receiving end. I was like, "This is a skill. This is a whole another layer of interviewing."

Gin Stephens: Oh, it has a total skill. Yep. At the point in my life where I'm okay with saying, "That's not my skill. [laughs] I'm not even going to try it, because I already know." I've done enough of those kinds of things to know. There's a lot of things I'm good at. I'll just stick to those. 

Melanie Avalon: Yeah, so, there was that second intermittent fasting thing. I've started reading Thomas DeLauer's intermittent fasting book, because he's going to come on the Melanie Avalon Biohacking Podcast. I've only read the first third, which is just about the health benefits. But I just got to the section about how to do intermittent fasting. It's just always really interesting. Again, I just started it. So, I don't know his whole approach, but it's just always interesting to see people's ideas. 

Gin Stephens: That's true. I, of course, hear all of them from people who are like, "I was reading blah, blah, blah and it said this, or I watched this video and it said that." Because we get a lot of beginners. I don't know if y'all have a lot of beginners in your Facebook groups. 

Melanie Avalon: Some.

Gin Stephens: That was the whole thing about Facebook for me is, it was a lot of beginners all the time popping in. Yeah, but I saw this video, and it said to do this, and then, we were like, "Yeah, but that's not what we do." They're like, "Well, I'm going to do whatever I want to do." I'm like, "Well, yes. But just we're not going to do that here, that sort of thing." That made it really difficult, because there are a lot of conflicting opinions. Today, someone in my community was talking to a friend of hers, and she was conveying to us the frustrating conversations she had, where they were talking about coffee and her friend somehow had the idea that creamer broke a fast, but cream did not. I'm like, "Okay, that's interesting." [laughs] Yes, the baby cow. If he's fasting when he's drinking his mama's milk, the answer is no. [laughs] She probably saw a video that someone's like, "Creamer breaks fast, but cream is fine. Go figure."

Melanie Avalon: What do you think is the most fasting breaker thing that people sometimes wonder if they can have?

Gin Stephens: Well, honestly, I do think it's probably dairy. Because dairy is, it is nature's perfect food for growing a baby and it is definitely not fasting. Anything dairy, I feel that's the food that mammals eat during the period of time where they're growing the most. That's how nature designed it, right? We need rapid growth. Have some dairy. I don't know. It just doesn't seem fasting at all to me. 

Melanie Avalon: Yeah, that's a really good one. The one I was thinking was one people post about my group a lot, which is BCAAs, branched-chain amino acids. Amino acids are going to very quickly stop autophagy.

Gin Stephens: Well, it's all a matter of-- I got broke down on Fast. Feast. Repeat., what are your goals, why are you fasting, why did you choose fasting instead of a low-calorie diet? That's what you have to keep in mind. I'm not against if somebody would rather just say, "You know what, I'm not going to fast. I'm going to do a low-calorie diet. I like that better." Then, do your low-calorie diet. There're more ways to lose weight than fasting. But if you want to do fasting, why are you doing fasting? You're doing fasting for autophagy, you're doing it for the metabolic benefits, you're doing it, so you can tap into stored fat. Why do you want to do anything that's going to keep you from doing those things? Just take the clean fast challenge, and try it, and see.

Melanie Avalon: I think when this comes out, it will have either just ended yesterday or I might actually push it to end today, because of when this airs. We should have, again, this is in the future, I think we will have launched a subscription service for my serrapeptase supplement and it's amazing for a few reasons. What was going to end today was the brief enrollment period, where you could get it at an incredible discount, which is 25% off. And basically, the way it works is you get three bottles and subject to change, but I think it's three bottles every four months. And so, that saves on shipping, it's more sustainable, and then, you get that massive 25% discount, if you signed up in the enrollment window. You would have known about the enrollment window or you do know about it if you're on my email list for my supplements, which is melanieavalon.com/avalonx. But for those of you who have been loving the serrapeptase, which I've been getting so many incredible testimonials about and so many people asking-- It's funny, just recently, probably three or four times within a week, people asked me like, whether upcoming sales or was there a way to save money on ordering. If that's you, this is the solution. Then, the great thing about it is, if you need more than that, of course, you can just order bottles a la carte, but it's a nice way to just have your stock ready, saving money, all the things. So, that's really exciting. 

Again, I think it was supposed to end on the 10th, but I think right after this, I'll talk to my partner and see if we can extend it to the 11th, which should be today. The other announcement is that, my magnesium is moving forward. There will be more information about that soon. But it's going to be a full spectrum. Well, not full, because I realized there's a lot of magnesium. It's more than I thought, but it's going to be eight types of magnesium, including three and eight, which can cross the blood brain barrier, and free of toxic fillers, and a glass bottle free of allergens tested for heavy metals and mold, and it will have activated forms of B6 and manganese to help with absorption. If you guys are looking for an amazing magnesium supplement, that is coming soon. It's going to be called Magnesium Spectrum 8.

Gin Stephens: Awesome. You're right about being so many forms that we just don't even realize. When I was writing Clean(ish), Chad and I had, I don’t know, a fight about mercury. I was talking to him about-- Remember that? We were talking about mercury and he's like, "You need to specify the blah, blah, blah." I'm like, "Nobody knows, nobody cares." They just say mercury. Everything you read, it just says mercury, He's like, "I know. I care or whatever." [laughs] I was like, it wouldn't make sense for me to dig in so much more just on that one topic. I've got a 400 and something page book already. I can't go down every rabbit hole. But he strongly disagreed with my decision not to go farther and specify the type of mercury. That just resonated with me. Trust me, trust me, you just say mercury and fish, and that's all you need to say. 

Melanie Avalon: Yeah, I think the people who have gone really down the rabbit holes like me with mercury toxicity, there's three, I think main forms. That's so funny. There's a lot. There's a lot of stuff.

Gin Stephens: You just need to know. Be careful with fish. It's a kind of mercury. Pick the kind of fish that doesn't have any of the kinds.

Melanie Avalon: There's one that's environmental. 

Gin Stephens: Oh, don't ask me. I don't eat fish. [laughs] For all of you that eat fish, you're going to have to look into this a little more than I do, because I literally don't eat fish. I've told you that.

Melanie Avalon: Because I think there's like a mercury in the environment and then, when the fish eat it, it becomes a different form. The implications for the human is, I don't know if we metabolize them differently. They have different potential effects.

Gin Stephens: Anyway, there're a lot of types of stuff. That's the moral of the story.

Melanie Avalon: Yes. So, I will give the link though for to get the serrapeptase, the subscription, and the magnesium when it comes out is avalonx.us. 

Hi, friends. I'm about to tell you how you can get 15% off of my favorite bone broth, which is an incredible way to open your eating window. Also, for all of you, vegetarians and vegans, stay tuned, because there's something for you, too. I've been talking about the incredible health effects of bone broth for years. Bone broth is so nourishing for our body. It's rich in collagen, which can really support your gut health, your skin, curb cravings, boost your energy, and your immunity, but there are a lot of brands out there, a lot of them have ingredients that I don't like, and making it yourself can also be very time consuming. That's why I am thrilled about Beauty & the Broth. Beauty & the Broth was created by Melissa Bolona. She's an incredible actress and entrepreneur. I've had her on the Melanie Avalon Biohacking Podcast. I'll put a link to that in the show notes. But Melissa started Beauty & the Broth, after she realized the profound effect that bone broth was having on her own health, specifically, gut issues and its ability to give her radiant skin perfect for the camera. She found Beauty & the Broth, which hit everything I could want in bone broth. It uses 100% whole organic ingredients. Yes, it is certified USDA organic. It is one of the only few bone broth companies in the entire US that has a USDA certification for organic bone broth. It has no artificial flavors, no preservatives, no phthalates, no sugar, and something that I love, no salt.

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Melanie Avalon: All righty, shall we jump into everything for today?

Gin Stephens: Absolutely. 

Melanie Avalon: All right. To start things off, we have a question from Celia and the subject-- Oh, she goes by Cel and the subject is: "Consistency of fasting schedule." And Cel says, "Hi, Melanie and Gin, I am a longtime listener and IF-er. Although, I just realized I might have cut it off and it's possible that it was Sicilia or Celia, regardless.

Gin Stephens: Or, maybe you did pronounce it Cel, C-E-L. I don't know. I'll just say Celia.

Melanie Avalon: So, Celia, she says, "I am a longtime listener and IF-er. I love and truly believe in the benefits of the IF lifestyle. Recently, my schedule changed and I find that my fasting times are not as consistent as they used to be. I used to do 16:8 every day. Now, I'm able to range from 15 to 20 hours of fasting with every day being different. But most days are at least 16 plus hours and that would be a fasting." She says, "Will this be beneficial to my weight loss or is it better to stick to one schedule? Thanks in advance and thanks for wonderful podcast."

Gin Stephens: Well, that is a great question, Celia. It's really hard for us to say what plan will give you the weight loss that you need. For example, you said you used to do 16:8 every day. That was not a weight loss approach for me. If I were to ask somebody, will 16:8 work for me for weight loss and they were somebody that it did work for, they would say yes. But then, when I did it, the answer was no or vice versa. If you asked me, will 16:8 work for weight loss. If I only based it on my experiences, I would say no, whereas there are people who lose weight on 16:8. So, I just want to toss that out there. I was just not one of them being a volume eater and 16 hours was not enough. Average time for fasting, plus an eight-hour window was just too much eating for me. 

Now, that being said, it sounds you're having to move your window around to different times of the day, meaning that your fast is sometimes shorter and sometimes longer. I would like to encourage you to do what worked for me when I was in weight loss mode. I didn't track my fasting hours. I tracked my eating window. We know every day has 24 hours in it. We know that. As long as I stuck to an eating window of five hours or less, no matter how I shifted it around five hours or less for my eating window, my fast averaged 19 hours or more. Because if one day, my window was shifted this direction and I had only fasted for 15 hours, but I kept it to five hours or less, then the next day, if I shifted it to later in the day, I would have had a longer fast, if that makes sense. Just think about it. It's your window is this little sliding thing that slides earlier, it slides later. But the boundary on the window will mean your average fast will be whatever the difference is. If your average window was six hours, your average fast would be 18. 

Average, of course, you might have a 16 one day and a 20 the next that averages to 18. See if that helps you. I'm a big believer in switching things up being beneficial to our body. I don't think it would hurt you to switch your window around if you need to as long as you have those boundaries somewhere. For some people, the boundary is the fast must always be X amount of time and that's the boundary that works for you. For me, it was the boundary on the eating window that made a huge difference.

Melanie Avalon: That's actually a really good visual. If you visualized the sliding bar thing, if you visualized a lot of bars and there's just a sliding bar on each day.

Gin Stephens: That's my elementary teacher coming out. I'm really good at explaining things, so that kids go, "Oh, yeah." [laughs] One time I taught time. I don't know, elapsed time. My principal was in there. She's like, "That's the best explanation of elapsed time I've ever seen." I'm like, "Well, good."

Melanie Avalon: Nice. I agree. 

Gin Stephens: Awesome. By the way, elapsed time is hard to teach to children. Just FYI. 

Melanie Avalon: Wait. So, what is elapsed time?

Gin Stephens: It's the amount of time that passed from one thing to another and it was really, really tricky. Because of the way we do our time with noon and then, it goes to one again. If you ask a third grader, you get to school at 8:30 in the morning, you leave at 3:30 in the afternoon, how long were you there? 

Melanie Avalon: That's elapsed time? 

Gin Stephens: Yeah, that's tricky. Elapsed time is time between one event and the next. And that's harder than you think.

Melanie Avalon: Why is it hard?

Gin Stephens: You can't just do a simple math. You have to think, well, from 8:30 until noon, and then, from noon to 3:30. You have to think about the amount of time in between.

Melanie Avalon: Like nine, 10, 11, 12, one, two, three counting that number?

Gin Stephens: Right. And that was an easy example. It gets harder if we're talking about something how much time is between 9:45 and 1:15. 

Melanie Avalon: All right, and then, you're adding like-- Yeah. Or, 9:42 to 1:04. So, you're adding the four and the--

Gin Stephens: Correct. You can't just do a simple math equation of subtraction, because we've got an hour there. Because we don't do our time in 24 hour, we don't say it's 13 o' clock. [laughs] 

Melanie Avalon: Two people in their head do that differently, you think?

Gin Stephens: Oh, yeah. There's lots of ways to do it. 

Melanie Avalon: Oh, that's so interesting, because I just do it the way I do it. It never occurred to me.

Gin Stephens: That other people would do it differently. Yeah. 

Melanie Avalon: If it's 9:42 to 1:12, I add the amount from 9:42 to 10 and they add the amount from 1:00 to 1:12, and then, I add the hours in between.

Gin Stephens: That makes sense. Yep. 

Melanie Avalon: I like math. 

Gin Stephens: I like math, too, and I like teaching kids' ways of thinking about it as they understand what's happening. That was one of my gifts and strengths. So, anyway.

Melanie Avalon: Well, I think you answered that really well. 

Gin Stephens: All right. Well, ready to go on to the next question? 

Melanie Avalon: Yes.

Gin Stephens: This is from Stephanie and the subject is: "Dry mouth." She says, "Hello, I've just discovered your books and I'm super interested to IF. I have one concern about clean fasting. I have severe dry mouth issues due to medications. I use Biotene mouthwash at night, plus, I frequently squirt Biotene moisturizing spray into my mouth during the day. I also put a XyliMelts on my gums every night before going to sleep, so that the dry mouth symptoms won't wake me up. During the past week, I have experimented with using these products less frequently to see how I do. My thought was to eventually eliminate them altogether, so that I can try clean fasting. I have concluded that the dry mouth symptoms are too miserable to leave untreated, as well as bad for dental health. I don't think these symptoms would lessen over time if I quit using dry mouth products is they are known side effects of my medications. These are essential meds, all the other meds of this type cause dry mouth as well, and my taking them is non-negotiable. Can you suggest any alternative dry mouth products that do not have any artificial sweeteners or anything I could make myself? I've been searching online and cannot come up with anything. Thank you so much. I very much want to try IF and especially, the clean fasting. Sincerely, Stephanie."

Melanie Avalon: All right, Stephanie. Thank you so much for your question. When we first got this question, I was doing a lot of research on it really hoping to find the magical answer and was not finding much. And then, actually, interestingly, I met a woman, her name is Lee Bernstein and she hosts a podcast, The SCD, Specific Carbohydrate Diet Podcast.

Gin Stephens: I know Lee.

Melanie Avalon: Oh, you do? 

Gin Stephens: I actually helped her get started on her podcast. 

Melanie Avalon: Oh, really? 

Gin Stephens: Yeah. She's an intermittent faster from my community and I'd been on her podcast. But she was like, "How do I start a podcast?" So, we talked on the phone and I helped her.

Melanie Avalon: Oh, nice. 

Gin Stephens: Yeah, I love her. 

Melanie Avalon: Do you know her Barney story?

Gin Stephens: I don't know a Barney story. Uh-huh.

Melanie Avalon: She wrote the Barney song like the I love you, you love me.

Gin Stephens: I did not know that. 

Melanie Avalon: Yeah. So, she said that she wrote it for some teacher-- I don't know if it was a book, a teacher book. I'd have to ask her again. She wrote it for something, some project and then, somehow it ended up in Barney. One day, I think it was one of her kids, they said, "Mom, they're playing your song on the show." She was like, "That's my song." So, it's a little fun claim to fame. I actually, really recommend her podcast for anybody who is interested in the specific carbohydrate diet. I historically was very interested in it, especially, when I was trying to find the diet that best worked for my GI issues. Actually, it was one of the initial inspirations for my Food Sense Guide app that I have now, because I originally wanted to make a guide that compared a lot of the diets. The SCD diet, the FODMAP diet, Dr. Pimentel Cedars-Sinai diet, and then, there was this low-fermentation diet. But then, I realized with legalities, I couldn't really go that route. So, that's how it manifested instead to what it is today, which is food sensitivity compounds. Regardless, if you're interested in the SCD diet, definitely check out that podcast. 

The SCD diet is basically a diet, the mentality surrounding it is that for carbs, you eat specific carbs, so you eat monosaccharides, because the idea is that those are much more easily absorbed. You don't get potentially the GI issues that might come if you struggle to break down more complex or disaccharide carbs. In any case, I was doing a call with her, and she said she really struggles with dry mouth, and I was asking her, because I was like, "We have a listener, who has a question about this. So, what do you recommend?" I felt a little bit better, because I hadn't found an answer and she didn't have that much of an answer. She said that-- This is external, but she actually was talking about Beautycounter, their lip glosses that she uses externally, and she says, it's the first thing she's found ever that helps her symptoms externally, which was pretty amazing that she doesn't react to. She said, internally that putting coconut oil-- This will not be during your fast, but she was saying at night soothing with tea with coconut oil in it is really, really soothing and can have a lasting effect. But she didn't have any suggestions for during the fast and everything I found wouldn't really work. 

For what you're doing at night, so, putting the XyliMelts on your gums each night before going to sleep, I don't want to make an assumption. But since most people are eating a little bit later rather than doing a breakfast only window, I would honestly just keep going with what you're doing at night and then, for during the day, I know you say that you really need it and that it probably won't get better without it. But I mean, so unhelpful, because my suggestion is to try it without it and see if you can do a lot in your eating window that will have a lasting effect. But I'm sure that since you've struggled with this that you've tried a lot of things. If you want to get to more clean fasting, I would do as much as you can in your eating window with addressing the symptoms, and then, still do the thing at night, and then, try to not do it during the day. I feel that was not too helpful. Gin, do you have thoughts?

Gin Stephens: Yeah, and this is just one of those situations, where sometimes we don't have an ideal situation. If you have to take these essential medications, and it gives you dry mouth, and the dry mouth is miserable, and then, the only alternative is something that breaks a fast, then, you have to do what you have to do. I am 100% on team clean fast, except when you have a medical situation like yours, and it's miserable to not use it, and you're just going to have to recognize a few things. Number one, it might make it really harder for you to fast. Just keep that in mind. You may have to figure out "Okay, maybe I can't have a 16-hour clean fast, but maybe you can fast clean for 12 hours, and then, just do the very best you can to stretch out as many clean fasting hours as you can. This is not a reason for someone else who's listening to say, "Ooh, I'm going to put artificial sweetener in my coffee, because Gin said it. No. [laughs] This is just one of those very special circumstances, where you have to choose the lesser of the evils. It's not an ideal situation no matter what. I'm sorry that you're suffering from that, but you've got to be able to live a good quality of life with your dry mouth. I don't have a better suggestion for how to combat dry mouth, because I don't know of any and I don't suffer from it. I can't say, "Oh, I just try to--" No, I know it's miserable and you can't deal with it. It's not good for your mouth. So, sometimes, when we have a choice between this or that, you choose the lesser of the two evils and pick the one that you can live with.

Melanie Avalon: I think that's very insightful. It's interesting. When I got the question, I was like, "Oh, I'm sure I'll find something," but I didn't. I think she probably would have found it as well.

Gin Stephens: I think so, too, because she knows all about it.

Melanie Avalon: Mm-hmm. We feel free, Stephanie. Let us know, though if you do find something that works. We have a question from Renee. The subject is: "Juice Plus capsules and Renee says, "Hi, I've just read your book, Fast. Feast. Repeat. I have started 28 days of clean IF. My question is, can I take Juice Plus capsules in the morning without breaking my fast? I've included the labels below. I appreciate your help. So, looking at the label."

Gin Stephens: I do not even need to look at the label to answer this question. [laughs] We've gotten this question before. So, I'm familiar with this product. 

Melanie Avalon: You've gotten it before in the groups?

Gin Stephens: Oh, millions of times. Oh, yeah, oh, yeah.

Melanie Avalon: Yeah. What is it? It's like fruits and vegetables? 

Gin Stephens: Well, here's the thing. We want to avoid anything food like during the fast and Juice Plus markets, they are products as being amazingly food like. They themselves tell you how food like they are. So, keep that in your eating window with the rest of your food.

Melanie Avalon: Yes, definitely, definitely, definitely.

Gin Stephens: Any supplement that is very, very food like is not going to be a great thing to have during the fast. Just put that in your eating window and you can get all the benefits from that product that you want just in your eating window. That's where all the nutrients come into our day in our eating window.

Melanie Avalon: Perfect. All right now we have a question from Sally. Subject is: "Children and fasting." And Sally says, "Hello, Mel and Gin. I have always been a breakfast girl, but I have gradually decreased what I eat at breakfast and I have started the 16:8 fast the last two days and I'm loving it. I pretty much forced my kids to have breakfast every day and now, I'm thinking that maybe that's not the best idea. Our kids naturally conditioned to do the fast and then, we push our three-meal-a-day beliefs on them. Should I be making them have breakfast? Sorry, if you've already answered this. I am only on Episode 7 of your podcast, which I am loving. Sally." We have answered this before, but it's been a while. So, I thought we would bring it back. And she has another question. She also says, "Does toothpaste break your fast?" Oh, she's from Australia.

Gin Stephens: All right, well, Sally, brushing your teeth is something that's very brief. Just brush and go about your day. It's very different from if you're having a diet soda that you're having for a long period of time. Because you rarely would have one sip of diet soda and that's it for the whole day. People drink it over a period of time. In fact, I remember back when I was having all those diety drinks, I was sipping on one nonstop, morning till evening. I was always having something that broke a fast. Anyway, toothpaste is brief. Your brush, you go on, brush couple times a day, that's it. So, please, brush your teeth. Now, as far as the kids go, we really just do everything we can. It seems like to get them to not listen to their natural hunger and satiety signals, when you think about the way we raise them in today's society. We say, "Oh, go ahead and eat this." We have the regular meal times. We say, "Clean your plate, go ahead and eat more." If they tell you, you are full, "We are like eat three more bites for mama." I mean, I remember saying that. It didn't seem enough to me, but he was full, but I was trying to get him to eat more. 

It's no wonder that by the time we grow up, we have lost complete touch with our hunger and satiety signals we've been trained to eat, I guess, Pavlov's dogs, right? We eat on cue, we eat when it's time to eat, eat because we're told to eat. I really do think that we offer food to kids at different times and then, see if they're like, "No, thank you," then, we don't force them to eat. I think that even comes to breakfast. Offer them breakfast, if they eat it or not. If you're having to force them to eat something, I think that's never a winning strategy. Now, on the flipside, I would never say, "All right, kids are fasting," because that's a whole different thing. You might think what's the difference, if they're not eating breakfast, they're "fasting." Well, we call it break fast, because everybody breaks their fast. But don't tell children, they're doing an intermittent fasting approach or make a big deal out of it. Because maybe on Tuesday, they're not hungry for breakfast, but they wake up hungry on Wednesday and they want it. That's what you want to teach your kids. "Are you hungry right now?" If the answer is yes, then, let's go ahead and have something to eat. If you're not hungry right now, then let me know when you are hungry kind of a thing. I know you're like, "Well, this is when we're eating." That's sticky. But I know that so many of us have just grown-up eating, because it was time to eat, and that was the only reason, and that hasn't really served us very well.

Melanie Avalon: Mm-hmm. This is not the same thing. This is about the eating portion of it. But I did think that was something a really, really valuable section of your book, Clean(ish) was your whole section about working with your kids. When you're making changes in your dietary choices and I liked what you're saying about how we like to just not blame the kids, but just say, oh, they're picky eaters, when really it's probably a manifestation of-- They don't have to be picky eaters.

Gin Stephens: They don't. Children are not naturally picky eaters in the world. And then, parents will sometimes say, "Yeah, but my child has sensory disorders." I'm like, "Well, that's a different thing." If your child has a diagnosed disorder that causes sensory problems and they can't eat things that are crunchy, for example, that's a whole different can of worms or if your child is autistic, whatever issues. I also think that those issues are not our natural state of being. We have to think, why are so many children having these issues now? That's not normal or natural. Again, it goes to our chemical world, changing our kids and their gut microbiomes for example. So, it's really a giant can of worms [laughs] and in some parts of the world, they eat those worms, but our kids are like, "No." [laughs] 

Melanie Avalon: Speaking of worms, Monday is when I interview Bill Schindler that Eat Like a Human, the one where he talks about like insect protein and all of these crazy things. I'm super excited. Do you remember, because Gin, you mentioned this stat in your book and I've read it a lot of other places, too. How many times you have to introduce a food to a kid before they might--?

Gin Stephens: I can't remember the number off the top of my head. It's an average number. It is a lot of times.

Melanie Avalon: It's like a dozen or something. It's around there. 

Gin Stephens: The first time I gave Cal carrots and he didn't like carrots. I'm like, "Cal didn’t like carrots." I didn't know any better. You just keep offering it. Eventually, they'll like the carrots.

Melanie Avalon: So, I just looked it up briefly. This one research site says, at least 12 times maybe up to 30 times.

Gin Stephens: Yeah, and my kids were above average. So, they probably would have needed 30. [laughs] Joking, but you know.

Melanie Avalon: I do want to comment on the toothpaste really quickly, because I know we've talked about a lot of different toothpastes that we've used over the years. The one I use right now, I actually really, really like and it has no sweetness to it at all. It is Weleda Salt toothpaste. I get it at Whole Foods. I'm looking at the EWG rating for it right now, the Environmental Working Group, and this is the 2016 formulations. I'd have to double check and make sure it's the same formulation. Oh, and to clarify, the Environmental Working Group also something that Gin talks about in her book, Clean(ish), which we will put a link to in the show notes. It's an organization, where they rate the potential toxicity a lot of chemicals, and ingredients, and things pervasive in our food, in our cosmetics, in our environment, and they give ratings, and you can see what products are rated, and you can also see the breakdown of why it's rated, because normally, the number-- or the number is an average of all of the ingredients. 

Gin Stephens: Can I pop in real quick comment about that? If you're using the app, it gives you less information than if you're on their website. Just FYI. If people are ever looking at the app and they're confused by the number, go to their website, because they're more in depth on their website. 

Melanie Avalon: Okay, that's really good to know. They also have their specific, what is it skin deep database specific to cosmetics? Looking at the salt toothpaste, for example, so, it has a three, which is fair, but the reason it has a three, all of the ingredients are actually ones and two, except there are two ingredients that are fours, which is not as good. But those ingredients, one of them is peppermint oil, and the reason it's a four is because people can have allergies to it. I know I'm good with peppermint oil. So, I'm not concerned about that. And then, the other four is unspecified flavor, which as we know that can be really anything, but on the label, it says that it's from natural essential oils. I personally feel completely fine with this formulation. The reason I'm mentioning it is because it has no sweet taste. It's very salty and a little bit of pepperminty. It's actually very strong on the peppermint front. It's a really good one. If you do want to toothpaste that doesn't have any sweetness to it, which are really hard to find. 

Gin Stephens: Oh, yeah, they are. I just like, "No big deal. I don't even try."

Melanie Avalon: Honestly, this may be one of the only ones-- The amount of hours probably that I've spent in the Whole Foods toothpaste section like looking at every single one, it's really hard to find ones without sweetness.

Gin Stephens: it really is. That was a really good tip you just gave about. Really digging into the rating and figuring out why it gets the number, it gets instead of just using it as like, "Oh, that's whatever. I can't use that." That's the whole point of being educated and say, "Well, why is this rated the way it's rated?" And knowing what is your personal definition of clean(ish), what you would or would not tolerate in your product is different than what I would or would not tolerate in my product.

Melanie Avalon: Actually, to that point, I recently had a listener reach out about LMNT, the electrolyte supplement that we talked about a lot on the show. They have a raw unflavored version, but then they have a lot of flavors. The way it's listed on the packet is natural flavors. This person was very concerned, because they had watched this YouTube video about natural flavors and how toxic they are or how they are something that you should avoid at all costs, which in general, I definitely agree with.

Gin Stephens: Because they can hide anything under those names. 

Melanie Avalon: Yeah, exactly. She sent me the video and I was like, "Yes, this is quite often a problem. Natural flavors can really be anything." I was like, "That's why it's really important to trust and find out what is in the flavors." I was telling her how-- When we interviewed Robb, I don't know if I asked him about the natural flavors on this show or on the Melanie Avalon Biohacking Podcast. Because I had an electrolyte episode with him on both shows. But in one of the episodes, I'll just put a link in the show notes to both. I asked him about the natural flavors and he was able to tell me literally what it comes from. I really trust Robb. What was funny was, I told her all this, but she couldn't really see that perspective, because watching this YouTube video that made it sound all bad all the time.

Gin Stephens: Oh, yeah. Natural flavor could be just fine or it could be something really terrible. They didn't have to tell you, because they just call it natural flavors. That's the thing. That's where you're like--

Melanie Avalon: We need nuance. 

Gin Stephens: Yeah, you just don't know what it is. If I don't know what it is, I'm suspicious of what it might be. But if you have talked to the creator and he tells you what it is, then, it's okay.

Melanie Avalon: Yeah, exactly. I was like, "How do I explain that--? I was saying what we just said that it really is context dependent. But it goes back to what we were saying in the beginning of the show. I think you were saying about people hear ideas, very black and white intense ideas, and then, it can be hard to have nuance surrounding everything. So, I just encourage doing your research and diving in deep. 

Gin Stephens: Absolutely. 

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Melanie Avalon: Shall we go on to our next question?

Gin Stephens: All right, this is from Amy and the subject is: "gut!!" which I just love that subject. [laughs] All right, she says, "Hi, ladies. Love your podcast. I've been doing IF off and on for about six months. I've been doing it correctly with the clean fast and the whole works for three months and I feel great. I don't have a lot of weight to lose, but the science is fascinating and I learned so much with Gin's book, Fast. Feast. Repeat. So good." Thank you so much, Amy. "I have lost about five to eight pounds and my clothes continue to feel better on me. I like Gin do not weigh myself anymore. I don't care about the number. However, just to give you an idea, I'm 5'1" and I think I'm around 130. That sounds high to some people, but I feel good here. My life has been nothing, but diet after diet and I've been as high as 155." So, 130 feels great. "Anyway, my question is for Melanie. I could listen to you all day long about SIBO and gut bacteria. I have a huge, long history of digestive issues. I have been diagnosed with SIBO, lactose intolerance, and fructose malabsorption through breath testing, I feel much better following a low FODMAP diet and either taking lactase before I eat dairy or just eliminating it altogether. Okay. Now my question is, my doctor has told me not to take probiotics because I have too much bacteria in my small intestine and by the way, we have tried to treat it multiple times with various antibiotics, but it never really goes away. Natural probiotics such as apple cider vinegar, kombucha, sauerkraut, etc., make my gut worse as in terrible gas and diarrhea. I am typically more on the constipated side. I'm wondering if you have the same issues and why, when something is supposed to help feed good bacteria and I'm having the opposite effect. Do you have these issues with your SIBO problems? Side note, IF has helped tremendously with the gas and bloating if I do happen to eat too much of something I'm not supposed to. I assume because I don't have food breaking down in my gut constantly. It does not seem like rocket science, so, I don't know why this has taken me so long to figure out and why all of the digestive doctors and nutritionists I have seen through the years never mentioned that maybe I should give my digestion a break during the day, so, the gases don't build up so much. Anyway, I appreciate any thoughts on why I can't handle certain natural probiotics. Thanks, Amy."

Melanie Avalon: Awesome, Amy. Thank you so much for your question and yes, I definitely relate to all of this. Okay, so, there is a lot here. First of all about the fasting, and giving your gut a break, and the beneficial effects. Yes, that's one of my favorite benefits of intermittent fasting for sure. There's a lot of reasons for that. Like Amy mentioned, giving your gut a break. Your migrating motor complex, which is the natural intestinal movements of your GI tract, so, they actually happen on a clock. When you're fasted, it allows those movements to happen and actually move things through, and Amy said, "Keep things from building up." And also, it's thought that fasting selectively helps support good bacteria while helping bad bacteria die off, which is really, really nice. Thomas DeLauer, reading his book, I just read this section last night and he was saying, I never thought about it this way. He was saying that the bad bacteria tend to replicate a lot faster. They need to be basically fed. The fasting helps prune them out a bit. I know that fasting has been shown to boost-- Who is it who talks about this? I think it's Dr. Gundry talks about this all the time. Akkermansia, which is a beneficial gut bacteria and it goes up and fasting. Yeah, so, fasting can be great for the gut microbiome. 

As far as the SIBO, which is small intestinal bacterial overgrowth, basically, it's a condition where there is an excess of bacteria, potentially, good and bad in the small intestine, which is supposed to be relatively sterile compared to the large intestine, which is our colon. And sidenote. It's thought historically that that is "bad bacteria" coming up from your large intestine. But I was listening to a podcast recently with Dr. Ruscio, who we've had on the show and I actually, I really suggest his book, Healthy Gut, Healthy You to help tackle a lot of this. He works with low FODMAP diets and he addresses all of this. We can put a link to both our interview with him as well as his book in the show notes. But recently, they've started doing research and wondering if small intestinal bacterial overgrowth is actually created more from top down. Bacteria from your mouth going down, rather than up from the large intestine, which is very interesting concept. But in any case, so, just a quick clarification about your terminology, because you're talking about probiotics but then you say, I'm wondering when something is supposed to help feed good bacteria, am I having the opposite effect? 

Probiotics don't feed gut bacteria. Probiotics are actually bacteria. Prebiotics are the substrates that would feed bacteria. That's a lot of types of foods. When you're mentioning natural probiotics such as apple cider vinegar-- Okay, so, apple cider vinegar, if it's natural, not pasteurized with, they call it with the mother that would have probiotics in it. Kombucha probiotic, sauerkraut-- Okay, so, these are all probiotic foods. A few different things going on here. One, a lot of people with SIBO need to clear out some of that bacteria before they're bringing in the bacteria and sometimes, it can just exacerbate conditions. Some people do great. Some people probiotics and probiotic foods really, really help. Other people, not so much. It's so individual and I wish there was one answer, but there's not. Just like there's not one diet for everybody. If you are experimenting with these foods, I'd recommend, I don't know how much of them you're eating. If you want to try them, I would try very, very minimal amounts and see if that helps. It's actually thought-- This is interesting. A few things about these foods. If they are completely unpasteurized, it is possible that you're getting live probiotics from it. But the benefits actually might be more from the signaling from them. 

A few for things. Basically, they might even have an antibiotic effect, which is really interesting. And then, also Dr. Gundry talks about this in his new book, Unlocking the Keto Code. But these foods actually can create short chain fatty acids when they're metabolized and that can actually have a beneficial effect on the gut. It might not even be the actual bacteria themselves in this that it's having the effect. Another thing that speaks to this is, there have been studies on probiotic supplements that are dead. So, they're not even alive and they have beneficial effects. The thinking is that, it's more the body's response to the probiotics maybe not so much even the probiotics themselves. All that said, if it's making things worse for you, I would not keep doing it. I would focus more on the foundational diet. It sounds this low FODMAP diet is working for you and the lack tastes before dairy. I would focus on that. If you want to experiment with these foods, like I said, try just a tiny bit, and maybe write it out, and see if it helps. That's something to consider. Also, something else, there was a very fascinating study pretty recently. I might have talked about on the show. Okay, so this is going to sound a little bit contradictory to what I just said. 

But there was a 2021 study published in Cell fascinating. It's called gut microbiota targeted diets modulate human immune status. They actually compared a high-fermented food diet to a high-fiber diet for the effects on the gut microbiome as well as inflammatory markers and they found the-- This is why I'm saying. This is a little bit contradictory. They found that the high-fermented food diet was substantially better than the high-fiber diet, because it seems seemingly the fiber diet just exacerbated symptoms. The point of all that is, I think you touched on this. I think you've figured a little bit of this out, because you're doing the low FODMAP diet. So, that's probably a reason that that is benefiting you so well. But I think the point of all this to bring everything together is that, you really have to find what works for you and things are different for different people. Because what that study, for example, people often say, "Oh, eat tons of fiber to fix your gut." But it might be more individual. I think one of the nuances of that study was it actually depended on people's baseline gut microbiome state as to what effects the dietary approaches had. So, I'm going to stop, but I just wanted to encourage you-- I would not feel you have to be doing these foods. You could also try, because you're talking about probiotics from foods. You could also try probiotic supplements and see how those help. You might find that those work. A lot of people really like BiOptimizers, P3-OM. I've found that one really beneficial. I've also experimented with Bifidobacterium-specific probiotics. So, if you do go that route, those will probably be more beneficial than the lactobacillus ones, especially, if you have trouble with dairy. But yes, that was all over the place. Gin, do you have thoughts?

Gin Stephens: Because it's so complicated and it's not easy. If we're starting from a healthy gut, then, we should be able to tolerate so many foods, especially, these probiotic foods, and these fiber foods, and these healthy foods. A healthy gut does great with those foods. But as I talk about in Clean(ish), for example, Will, my son that's 22 now, I'm pretty sure he was not born with a healthy gut based on the way I ate when I was pregnant, and probably, my own gut microbiome, eating a lot of ultra-processed foods. He was a baby, he had thrush. I think he had a really terrible gut and that led to a lot of his issues. In the modern world, we're not always starting with a healthy gut. So, there's the issue. Things that would have been fine are no longer fine. I actually thought it was very interesting. Something that really stuck in my mind while researching for Clean(ish), the whole idea of fiber, exacerbating gut issues, and it just came in my mind when Melanie was talking. People were like, "Well, fiber destroys your gut. Every time I eat it, it's terrible. Fiber must be bad." But really, you got to go back several steps. 

Let's say, you have a traditional standard American diet, the SAD diet, and you're eating a lot of ultra-processed foods or mostly ultra-processed foods, your gut bacteria might actually eat your gut lining, because they don't have enough fiber to work on. Now, they're eating your gut lining. Now, you've got leaky gut. Now you're like, "I'm going to eat healthier, I'm going to add all these good fiber foods, because I'm upping my eating healthy." Then, you eat those foods and your gut is damaged from all the years of poor eating habits. And now, you can't handle fiber because your gut lining is compromised. Now, you have leaky gut and fiber exacerbates the problem. That book that you mentioned by Dr. Ruscio, I loved when I read it. It was years ago, but he talks about that we can heal. Whatever state you're in right now, don't assume that that is the state of your gut forever. I love that he talks about that you can heal your gut. I would focus on that. In the meantime, though, you do have to work with the gut and the body you have now. If something exacerbates your problems, you got to figure out, is it worth it, is this going to help me get better, or is this just making things worse? Really, ideally, in a perfect world, we would have a gastroenterologist, who understood all the ins and outs literally, and could guide you through rebuilding your gut microbiome, and having things be healthy, and working as intended with a strong gut lining, and a great gut microbiome habitat just in general.

Melanie Avalon: Exactly. Yeah. What I really love about Dr. Rucsio, because he has a podcast you could check out. He's always reading all of the latest research, and he has a very nuanced approach, and everything Gin just said, he really understands that it's very individual and you have to find the path that works for you. I think with the fiber, also, what Gin was saying, it might be a process to getting to a place, where you can have more of it and it might be a slow journey. So, I think we shouldn't be hard on ourselves if we can't eat a wallop of fiber.

Gin Stephens: Absolutely. And that doesn't mean the fiber is bad. It just means that your body isn't processing it correctly, why?

Melanie Avalon: Exactly. Oh, I did run into on one resource, because she said, she struggles with constipation. So, I love Atrantil. Did we have Ken Brown on this show? We did, right?

Gin Stephens: I think we did. I know we had Atrantil on here. Yeah. I did remember his name, but I know we did. Yeah.

Melanie Avalon: And he was one of my first guests as well on the Melanie Avalon Biohacking Podcast. Wow, that seems so long ago.

Gin Stephens: It really does. We've been doing this show for five years. 

Melanie Avalon: That's crazy. Wow. Atrantil, it was developed by Dr. Ken Brown, he's a gastroenterologist. It's all natural polyphenols and a few other compounds. It can be really a game changer for bloating and constipation in particular. I love it. I love, love, love it. If you go to lovemytummy.com/ifp and use the coupon code, IFP, that will get you 10% off at checkout. I will say, because I think you can order on Amazon as well, but ordering from their website, they actually do have really fast shipping. It's pretty comparable to Amazon. It's really hard for companies to compete with shipping with Amazon.

Gin Stephens: I know. It really, really is. I think they take a loss on it. Honestly, I think Amazon takes a loss to get your business.

Melanie Avalon: Well. In any case, hopefully that was helpful. A few things for listeners before we go. If you would like to submit your own questions for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. The show notes will have a full transcript as well as links to everything that we talked about. So, definitely check that out. They will be at ifpodcast.com/episode260. And then, you can follow us on Instagram. I am @melanieavalon and Gin is @ginstephens and I think that is everything. So, anything from you, Gin, before we go?

Gin Stephens: Nope, I'll just see you next week.

Melanie Avalon: Okey-dokey. Bye. 

Gin Stephens: Bye. 

Melanie Avalon: Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team. Administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

STUFF WE LIKE

Check out the Stuff We Like page for links to any of the books/supplements/products etc. mentioned on the podcast that we like!

More on Gin: GinStephens.com

Theme Music Composed By Leland Cox: LelandCox.com

If you enjoyed this episode, please consider leaving us a review in iTunes - it helps more than you know! 

 

 

Apr 03

Episode 259: Bariatric Surgery, Neurodegeneration Disease, High Cortisol, High Blood Pressure, Eating After A Workout, Protein Intake, Bloating, And More!

Intermittent Fasting

Welcome to Episode 259 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

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SHOW NOTES

LMNT: For A Limited Time Go To drinklmnt.com/ifpodcast To Get A Sample Pack For Only The Price Of Shipping!! Learn All About Electrolytes In Episode 237 - Our Interview With Robb Wolf!

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AUDIBLE: Go To Audible.com/IFPODCAST Or Text IFPODCAST To 500500 For A 30 Day Free Trial, Including A Free Audiobook! 

Listener Q&A: Marilyn - IF and bariatric surgery

The Intermittent Fasting Revolution: The Science of Optimizing Health and Enhancing Performance (Mark Mattson)

IF Stories Episode 37: Lori LaMantia

The Melanie Avalon Biohacking Podcast Episode #115 - Valter Longo, Ph.D.

Listener Q&A: Leigh Anne - Cortisol and High blood pressure

IF Stories Episode 61: Gagan Behl

Effect of intermittent fasting and chronotherapy on blood pressure control in hypertensive patients during Ramadan 

Blood Pressure Changes in 1610 Subjects With and Without Antihypertensive Medication During Long‐Term Fasting 

Effects of Ramadan fasting on anthropometric measures, blood pressure, and lipid profile among hypertensive patients in the Kurdistan region of Iraq 

Effects of Intermittent Compared With Continuous Energy Restriction on Blood Pressure Control in Overweight and Obese Patients With Hypertension 

GREEN CHEF: Go To greenchef.com/ifpodcast130 And Use Code IFPODCAST130 To Get $130 Off Including Free Shipping!

Listener Q&A: Maryka - Eating After A Strenuous Workout?

TRANSCRIPT

Melanie Avalon: Welcome to Episode 259 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine, if it's that time, and get ready for The Intermittent Fasting Podcast. 

Hi, friends. I'm about to tell you how you can get free electrolyte supplements, some of which are clean, fast approved, all developed by none other than Robb Wolf. Have you been struggling to feel good with low carb, paleo, keto, or fasting? Have you heard of something called the keto flu? Here's the thing. The keto flu is not actually a condition. Nope. Keto flu just refers to a bundle of symptoms. Headaches, fatigue, muscle cramps, and insomnia that people experience in the early stages of keto dieting. Here's what's going on. 

When you eat a low-carb diet, your insulin levels drop. Low insulin in turn lowers the production of the hormone aldosterone. Now aldosterone is made in the kidneys and it helps you retain sodium. Low aldosterone on a keto diet makes you lose sodium at a rapid rate. Even if you are consciously consuming electrolytes, you might not be getting enough. In particular, you need electrolytes, especially sodium and potassium in order for nerve impulses to properly fire. Robb Wolf, who as you guys know is my hero in the holistic health world worked with the guys at Ketogains to get the exact formulation for electrolyte supplements to formulate LMNT Recharge, so you can maintain ketosis and feel your best. LMNT recharge has no sugar, no coloring, no artificial ingredients, no junk. They're used by three Navy SEALs teams, they are the official hydration partner to Team USA weightlifting, they're used by multiple NFL teams, and so much more. Guess what? We worked out an exclusive deal for The Intermittent Fasting Podcast listeners only. Guys, this is huge. They weren't going to do a deal, I begged them, here we are. 

You can get a free LMNT sampler pack. We're not talking a discount, we're talking free. Completely free. You only pay $5 for shipping. If you don't love it, they will even refund you the $5 for shipping. I'm not kidding. The sampler pack includes eight packets of LMNT, two Citrus, two Raspberry, two Orange, and two Raw Unflavored. The Raw Unflavored ones are the ones that are safe for your clean fast and the other ones you can have in your eating window. Word on the street is the Citrus flavor makes an amazing margarita, by the way. 

I am loving LMNT and I think you guys will too. Again, this is completely free. You have nothing to lose. Just go to drinklmnt.com/ifpodcast. That's D-R-I-N-K-L-M-N-T dotcom forward slash IFPODCAST. I'll put all this information in the show notes. 

One more thing before we jump in. Are you fasting clean inside and out? Did you know that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic, and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick, for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient in their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a band of Beauty member. It's sort of like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally, completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show.

Melanie Avalon: Hi, everybody and welcome. This is Episode number 259 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with Gin Stephens.

Gin Stephens: Hi everybody.

Melanie Avalon: How are you today, Gin?

Gin Stephens: Freezing.

Melanie Avalon: I know. It's amazing.

Gin Stephens: It's not amazing. Anyway, I will say that we just had the time change. We're recording this a few weeks before it comes out. It's my favorite time change. This is the one I like.

Melanie Avalon: Wait, that blows my mind. I know you like earlier, but do you like losing an hour of sleep?

Gin Stephens: I don't lose "lose an hour of sleep." You lose one hour of your life, but to me, I didn't lose any sleep. What happens is, the time I naturally want to go to bed and the time I naturally wake up are more socially acceptable with this version of time. This morning I woke up and instead of looking at the clock and it was 5 AM, and I'm like, "Man, it's too early to get up." I looked at the clock and it was 6 AM and I'm like, "Awesome. Time to get up."

Melanie Avalon: That concept didn't occur to me. There would be a way to not lose sleep.

Gin Stephens: Because I just wake up naturally. I don't ever wake up-- At night, the whole winter time, whatever-- I can never remember, which is daylight savings, which is the other. I always have to look it up, which is standard, which is anyway. But the winter version of it, I'm ready to go to bed at 8:30 at night every single night. But when the time changes, suddenly, that's 9:30 and it's okay to go to bed at 9:30, if you want to, but 8:30 feels crazy. I can no longer adjust. I naturally want to go to bed at the same time year-round, but in the winter, I want to go to bed at 8:30 and I wake up at five. In the summer, it's okay to go to bed at 9:30 and wake up at 6. It's exactly the same. I like what the clock says better.

Melanie Avalon: I think the reason, because this actually, honestly did not occur to me. Because I know there are people that are like you. But the reason I think it didn't occur to me was, there's all those articles out there about how this time change has such a negative effect on people's health. So, I just assumed it was applying. I assumed even people who get up early were losing-- felt like they were losing an hour of sleep, but that's interesting.

Gin Stephens: Yeah, I just wake up naturally. Now, it was different when I had to set an alarm clock and wake up to go to work. I had to set my alarm clock for 5:30 to get up. You can see how that would be different. Today, I naturally woke up at 6 AM, new time. Had I had to set an alarm for 5:30? It would have been 30 minutes before I naturally woke up. But I really very much have-- Just like you get in touch with your hunger and satiety cues, I am very much in touch with my I-need-to-go-to-bed-now [laughs] cues and I wake up naturally. So, it's really hard for me to wake up and it's 5 AM and I'm like, "It's just too early to get up," but I'm awake. But it's okay that it's six. Anyway, this is the one that fits with my natural rhythm better.

Melanie Avalon: I cannot honestly remember the last time I ever went to bed and the reason was because "Oh, I need to go to bed now." It is always me. I've set in place all the programs that make my body fall asleep, but it's never like, "Oh, I need to go to bed."

Gin Stephens: My body tells me every night that I need to go to bed. It's sometimes it's hard, because I'll be like, "I got to go to bed now" and Chad's like, "What? It's Saturday night." I'm like, "I don't care. I don't care what night it is." [laughs] 

Melanie Avalon: Yeah, that's my dad. 

Gin Stephens: Yeah. But I've really always been like that looking back to college. I would always be the one who's like, "I'm going back to the dorm now or whatever." [laughs] It was just always me. 

Melanie Avalon: Wow. I remember last time I said I was going to do a poll in the Facebook group. 

Gin Stephens: I do remember that. What was it about? I forgot. 

Melanie Avalon: That's a funny thing. Then I sat down, I was like, "I'm going to do the poll" and I was like, "Wait, what was the poll?" [giggles] 

Gin Stephens: I do remember. You were going to, but what it was about? No.

Melanie Avalon: At first, I thought it was early versus late night eating. Then I was like, "No, it's not that." Then I thought it was like a one meal a day and I was like, "No, it's not that." But I think I remembered what it was, which was, "how did people's coffee intake changed based on fasting?" I asked my group, "How did starting fasting affect your coffee intake type, amount, etc.?" I added originally seven or eight options and then people added other options, but the most common response, do you want to guess? I'll give you the vibe. The types of options I gave were more coffee before fasting, more coffee after fasting, switching to black coffee, having more coffee in the beginning of fasting, and then last, basically, I just came up with all the different options. What response would you come up with as the most common for people's coffee intake?

Gin Stephens: I bet people would probably say that they drink more coffee now.

Melanie Avalon: Or, also similar amounts as an option, too.

Gin Stephens: I bet they would say, they drink more coffee, now. I'm not sure if that's true, because people-- I just remember walking around my elementary school as a teacher and every single person that I passed had a coffee tumbler in their hand all the time, literally, all the time. People had something in their hand. That was coffee in there. But I bet people said they drink more now.

Melanie Avalon: The number one vote with 186 people was, "I drank similar amounts of coffee before fasting, but switched to black coffee for fasting."

Gin Stephens: Well, okay, that's what I would say is true for me. People don't always say like, they might have a perception that it's different. 

Melanie Avalon: Yeah. 

Gin Stephens: Well, good. That's what happened for me as well. Similar, it's just black now. 

Melanie Avalon: The second one with 92, so half of the amount as the first one was, "I drink more coffee after fasting." 

Gin Stephens: Well, that's what I thought more people would pick. I'm not certain that it's true, because like I said, people always like-- This is when I was teaching and the people were not walking around with black coffee. They're walking around with their hot milkshakes. But I would think people might think they're drinking more than they used to.

Melanie Avalon: The next one 57 votes was similar to the first one, but without the black coffee. So, it was, "I drink similar amounts of black coffee before and after fasting," 20 votes, "I went cold turkey and switched to black coffee with fasting." That's a nuanced answer that doesn't really apply. 

Gin Stephens: Yeah, it doesn't tell us whether it's more or less. 

Melanie Avalon: Yeah. This is one I did. 15 votes, "I drank more coffee in the beginning of fasting, but now drink less coffee than I did before fasting." I think that's what we were talking about last time. 

Gin Stephens: Yeah, that's what you said. You did, yeah. 

Melanie Avalon: Yeah. Then it drops down, the next one is, "I gradually weaned myself off of cream and sweetener with fasting," which was 11 people. Then it just goes into really random miscellaneous things. But there're a lot of comments to about people talking about their coffee habits. People like discussing their coffee habits and fasting.

Gin Stephens: Oh, trust me, look, I ran those Facebook groups for so long. Coffee, it's like the hot button issue, no pun intended. People are really, really protective of what they think is how they have to have their coffee. I used to be, too. I had a period of mourning and like, "I'm just going to have to drink zero coffee rather than switch to black." But then I realized I enjoy the ritual of-- Right now, I'm drinking hot water, because it's so freezing and it's in the afternoon. But I love my hot coffee, I like the smell of it, I like brewing it. Yeah, I just enjoy coffee. So, black coffee, luckily, I adjusted pretty quickly. 

Melanie Avalon: Yep. I was that the vote about. "I gradually weaned myself." I did not go cold turkey. I don't think.

Gin Stephens: After I read The Obesity Code and I understood the cephalic phase insulin response, keep in mind, I'd already lost almost all the weight. I lost the amount of weight I thought I wanted to lose at that point. I was at what I thought was my goal, but didn't understand the cephalic phase insulin response. Then The Obesity Code came out, and I read it, and I'm like, "Oh, gosh, I'm shooting myself in the foot with vanilla creme stevia, and cinnamon, and sometimes, lattes that I'm having and thinking I'm fasting." Once I really believe something is true like that, you have to read The Obesity Code and understanding the role of insulin, it explained why I was so hungry, and it didn't make any sense to wean myself off. I knew I needed to stop.

Melanie Avalon: Totally, make sense and sounds like a lot of people easily switch.

Gin Stephens: And it made a huge difference. I used to white knuckle it to my eating window every day. Because I was so desperate to lose the weight, then I lost 75 pounds, even though, I wasn't fasting clean, so, I didn't know anything about that, yet. [giggles] But it was worth the white knuckling just to finally be at a goal weight, but it was still white knuckling. If I had not figured out the clean fast, would I be sitting here today, seven years later after hitting my initial goal still actually wearing smaller jeans than when I hit my initial goal. By the way, two days from now, as of the date we're recording, this is my anniversary of hitting my goals. Seven years. Yep. 

Melanie Avalon: Happy anniversary. 

Gin Stephens: I know. This is the first time in my adult life, actually, it's the first time my entire life if you go back to childhood and beyond that I've ever worn the same clothes for seven years in a row. Not had to get bigger clothes. When I was a kid, I was constantly having to get bigger clothes because I was growing like children do. But this is the first time, seven years, I've not ever had to get clothes, because I needed bigger clothes. It is the first time in my entire 52 years of life that I've gone seven years without needing bigger clothes.

Melanie Avalon: I'm just thinking about this now. I guess, I've worn the same clothes since I really switched to a low-carb diet 10 years ago.

Gin Stephens: Yeah, it's pretty amazing, because I was a yo-yoer all those years and it's funny. Now, that I am the same size all the time, it's funny to watch people who have never struggled with their weight and looking at our wardrobes. I used to always have to buy new clothes, because I was a totally different size. Maybe I was gaining weight, maybe I was losing weight. Every time the weather changed, I needed new clothes, because I was a different size than I was the year before. I was constantly needing different clothes, because I was always up or down, up or down. Looking at people who are maybe naturally slim, for example, I think I have several friends, who are naturally slim and they've always been the same size. Sometimes, you look at their outfits and you're like, "Okay, it's time to get rid of that one, time to retire it, because it's out of style." I am finally one of those people, who has to go through my closet and say, "All right, what's out of style and get rid of those clothes?'

Melanie Avalon: My clothes never go out of style, because I basically just wear black dresses and they don't ever really go out of style. So, I'm good.

Gin Stephens: Well, black dresses do change. You're still young. Just wait. They do. 

Melanie Avalon: I don't know. Like a classy black dress. 

Gin Stephens: I look back at some black dresses I've worn over my 52 years of life, even my adulthood and there are definitely some of them that are not in style anymore. But maybe you're just getting 100% classic ones that will never go out of style. 

Melanie Avalon: I always wear the classy black-- the cocktail black dress. I don't like sleeve, so it never has sleeves. There's not much that could be crazy. 

Gin Stephens: Fabrics change, and the cuts change, and the hem length changes, things like that do change. Fabric really changes.

Melanie Avalon: I always wear a cocktail length, usually. Unless, the concept of a black cocktail dress goes out of style, I think I'm good. 

Gin Stephens: All right, well, that's really unusual. [laughs] There are some clothes that are classic. When I was in Arizona in October, I pulled out a dress that I had from, I don't know 20 years ago, and it was classic. It was a very classic cut. It was a navy-blue dress, very classic cut. But very few things in my closet I think would last like that. 

Melanie Avalon: The majority of my closet would.

Gin Stephens: Sometimes, you don't even care. Because for example, once my feet discovered how much they loved Uggs in the wintertime, I'm going to wear those forever because they're just so comfortable. 

Melanie Avalon: Yeah, I think that's the way I am. I feel I have my style that's me. So, it doesn't really matter. It's like not a crazy style. 

Gin Stephens: I'm for the most part like that, but things like shirts, it's mainly shirts that change.

Melanie Avalon: I don't really wear shirts.

Gin Stephens: I do. Sheri, my friend that records Life Lessons with me, she's so funny. She told the story of-- The first time she came to my house, we were getting ready to go on a cruise. I guess, we're going to go together from my house, but she drove to my house, and I was getting ready to cook dinner, and I said, "I need to change my shirt to cook in," and I took off one blouse, and put on a different blouse. She describes it as a blouse. That's just the way I dress up. [laughs] I changed back as-- whatever blouse I was wearing the sleeves probably were too going to get in the way, so I changed from one blouse to a different blouse, and she laughed, and I just thought that story was funny. I wear jeans pretty much every day. Unless it's summertime and then I'll wear shorts.

Melanie Avalon: I haven't really contemplated this recently about, I don't really wear shirts. I have a lot of shirts, but--

Gin Stephens: You just wear dresses. 

Melanie Avalon: Mm-hmm.

Gin Stephens: I basically have stopped wearing dresses, unless it's really a funeral. I just had to go to a funeral last month, and it was cold day, and I did not have a dress that you would want to wear in the cold, cold weather, so I wore pants. But everybody else had on pants. So, I'm like, "Well, okay."

Melanie Avalon: Not to be a sad topic, but a funeral I went to recently, we were actually discussing that how the attire for funerals has changed. It's appropriate. Now, you can wear pants.

Gin Stephens: Everybody had on pants, like, every woman there and the men, too, had on pants. Yeah, at first, I was like, "Gosh, I don't know. I don't know if I've ever worn pants to a funeral," but I didn't have a wintery dress.

Melanie Avalon: I just wore a non-wintry dress with a jacket. 

Gin Stephens: All of my non-wintry dresses are clearly summer dresses.

Melanie Avalon: Yeah.

Gin Stephens: The fabric, or the pattern, or whatever. Anyway, good times. [laughs] Not the funeral, but you know what I mean? Talking about clothing. Funeral was not good times.

Melanie Avalon: I could talk about clothing for the entire show. Can I make an announcement? 

Gin Stephens: Sure. 

Melanie Avalon: I keep talking about how we're making our next AvalonX supplement, which is magnesium, and I finally signed off on the final spec sheet. It is moving forward. I wanted to give listeners more concrete details, because I know I've been a little bit vague about everything. It is eight forms of magnesium. Eight, because there are multiple types of magnesium. One of the special forms in there that I'm really excited about is magnesium three and eight. That's actually the only form of magnesium that can cross the blood brain barrier. Magnesium has a lot of benefits. It's involved in over 300 enzymatic processes in the body. It's really, really crucial for energy production and just so many things that our body does. It's really great for motility and bowel movements, which I love it for. But it's also really great for sleep and stress. If you in particular like that aspect of it, the three and eight, its effects on the brain is very calming. If people are currently taking a magnesium supplement and finding that it helps them wind down or helps them sleep, this should help even more so, then whatever they're currently taking, but it's not going to knock you out. If you take it during the day, it's not it makes you fall asleep. It just has a calming effect on the brain. 

Then it has no potentially toxic fillers or anything like that. It just has a tiny bit of organic MCT as the lubricant. It has an activated form as two cofactors to help with the absorption of magnesium, so that's B6 and manganese, and it actually has the activated form of B6, because especially, for people, who have like methylation issues and stuff, you really need that activated form. That activated form is called pyridoxal-5-phosphate. Then, it also has the most absorbable form of manganese, so that's manganese bisglycinate chelate. The capsule is just from natural forms of basically a type of fiber and I actually just got the details about this, because I wanted to know specifically what it was made from. It comes from a tree pulp, and it is in a glass bottle, and it's tested for heavy metals, and mold, and purity, and potency, and it is just friends, it is going to be the best magnesium on the market. We might change the name, but right now, we're calling it AvalonX Magnesium Spectrum. If you would like more information about that, definitely get on my supplement email list that's at melanieavalon.com/avalonx and then you can actually currently buy my serrapeptase, if you don't have it yet at avalonx.us, and that's also the website where the magnesium will be. I'm not exactly sure when we're releasing. I'm hoping April, but we shall see. This episode comes out probably in April.

Gin Stephens: Yeah, it does. It's April 4th. It comes out on my dad's birthday. 

Melanie Avalon: Oh, happy birthday to your dad.

Gin Stephens: My dad was born on 4-4-44, which is very easy to remember. [laughs] Isn't that cool? 

Melanie Avalon: Yeah.

Gin Stephens: So, happy birthday, dad, when this comes out. 

Melanie Avalon: Happy birthday. I will have to send you Gin [giggles] once I have it, a bottle.

Gin Stephens: Oh, please do. I'll try it. If it's better, if I can tell the difference, I will definitely switch. All that research you are doing, I trust it with supplements. We were just having this conversation in my community today about supplements and how you just have to be so careful, because so many things are not regulated very well. You just read Clean(ish) recently, and I talked about this in Clean(ish) about how a lot of supplements, for example, products targeted to men might actually have actual Viagra in there [laughs] you know that coming out of a lab somewhere and that's not what it says it is. You just have to be careful. You just don't know. I am now at the point that literally I only buy supplements if I know the person who runs that company. Isn't that funny? 

Melanie Avalon: Oh, that's interesting. 

Gin Stephens: If that's true for you, too, they right?

Melanie Avalon: No. I [laughs] 

Gin Stephens: It's true for me. I only buy supplements if I have met the person, who runs the company.

Melanie Avalon: Yeah, I basically trust BiOptimizers.

Gin Stephens: I've met Wade face-to-face now.

Melanie Avalon: The only slight caveat with BiOptimizers and this is a reason I wanted to make my own versions of things is, I completely trust them, but they do have some ingredients that I'm just so intense that I wanted to take it one step further.

Gin Stephens: I'm not Melanie intense. I'm perfectly Wade intense. [laughs] 

Melanie Avalon: Yeah, in general, I trust BiOptimizers, I trust Pure Encapsulations. I say all of this with the right to change my mind in the future, but Pure Encapsulations and I trust Thorne. The Thorne website has been very helpful for when I was formulating and trying to look at different ingredients. They have a lot of literature on their website about ingredients.

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Melanie Avalon: So, shall we jump into some things for today?

Gin Stephens: Yep, let's get started. 

Melanie Avalon: All right. To start things off, we have a question from Marilyn and the subject is: "IF and bariatric surgery." Marilyn says, "Hi, ladies. Love, love, love your podcasts and all that it's taught me about IF. I've been IF-ing for about three months and I've had great success with weight loss about 20 pounds in that time. I'm making my way through the podcast, but I haven't yet heard you address the issue of weight loss surgery with regard to how much someone can eat at one time and how that affects IF. In my experience, I can fast just fine. But because I cannot eat very much at a time, I cannot consume many calories in a shortish eating window. I've experimented with 18:6, I didn't lose much weight. 20:4, I had decent weight loss, and one meal a day, again, decent weight loss, and 42-hour fasts, very good weight loss. Having said all of that my primary goal no longer is weight loss, but autophagy. I'm a 57-year-old postmenopausal woman, whose parents both suffer from neurodegenerative diseases." She says, her dad has Parkinson's and her mom has Alzheimer's. An autophagy is a process believed to be highly protective against neurological degeneration. 

The question is, "Is daily IF enough to induce significant benefits of autophagy? Scientific literature that I read indicates autophagy is maximized more in the 36 to 72-hour range. Because of my smaller stomach, I had gastric sleeve surgery May of 2019. I cannot eat more than approximately one cup of food at a time and then it takes a couple of hours before I can eat more. I'm concerned about under eating in the longer fast scenarios and creating more of a calorie restriction situation, rather than attaining the benefits I want from fasting, which is a neurological support. Does that make sense? Whatever insight you can provide would be most appreciated. Keep up the good work and thank you for all that you do." 

Gin Stephens: All right, great questions, Marilyn. Thank you for sending them in. The best resource that I know of for what should we do if we want to prevent neurodegenerative diseases is Dr. Mark Mattson. He is currently adjunct professor of neuroscience at Johns Hopkins and he was the Chief of the Laboratory of Neurosciences at the National Institute on Aging. I think he's probably the number one expert in the entire world when it comes to fasting and how it's neuroprotective. Seriously, I think he is. Guess what he does? He has a daily eating window and he's been doing that since the 1980s. He doesn't do 36-to-72-hour fasts. If the number one expert on neuroscience and fasting has a daily eating window, that's pretty good for me to realize that I don't need to think that I have to do more. That's just the way I look at it. You know what? I'll have what he's having, right? [laughs] So, you may want to read his latest book. It came out it and it was his first book. He also has written a lot of journal articles. But his book is called The Intermittent Fasting Revolution: The Science of Optimizing Health and Enhancing Performance. It really reads like a journal article, because that's his background. He's written for medical journals his entire career. 

If you really want to dig into the science, that's where I would start that whole. That whole where you talk about autophagy being "maximized between 36 to 72 hours," you just have to think about the source and what they're actually doing. For example, let's talk about a human. A lot of the research on autophagy is not in humans, but let's talk about humans. Let's imagine you're a human, who doesn't fast at all. That person still has autophagy. But we're trying to maximize our autophagy or have increased autophagy. But if someone has no metabolic flexibility, they might need to fast for 36 to 72 hours before they experience increased autophagy. But for us, it's different. If you think about the state of ketosis that we get into when we're fasting, intermittent fasters, who are metabolically flexible, we can get into ketosis every day. Now, someone who is not metabolically flexible, if they just started fasting, they might not get into ketosis for 72 hours or something. I'm just throwing that number out there. So, does that mean that everybody has to fast for 72 hours to get into ketosis? No. What does that have to do with autophagy or ketosis and autophagy the same thing? They are not. But they happen in the same state in the body, when we are in the fasted state and our body is rummaging around to find energy sources. 

Our body is rummaging around to find energy sources turning fat into ketones, there's the ketosis, and at the same time, autophagy is upregulated, because our body is like, "Well, we got no protein coming in. Let's recycle some old protein." They happen at the same time. Just think of it as when ketosis is maximized, autophagy is also getting ramped up at the same time. Now, if you enjoy doing 42-hour fasts, then do them. I actually for you, however, because you've mentioned that you have a hard time eating enough because of your gastric sleeve, you may want to do 36-hour fasts instead of 42, and then give yourself 12 hours to eat, where you're eating your small amounts. So, 36:12 might be a better approach to eat for you or even 40:8, where you are fasting for 40 hours, then you have an eight-hour eating window, because you're right. You don't want to under eat on your up day, and you've got that surgically altered stomach that is going to keep you from being able to actually be up. If you have for example, a six-hour window, I cannot imagine you eating enough food in six hours with your small stomach to really truly be considered up like the research on up days. 36:12, possibly 40:8 might be better for you. 

Now if you'd like to listen to somebody, who shared their story on Intermittent Fasting Stories, someone who's been through a gastric bypass, Sue Wilsey, Episode 7 of Intermittent Fasting Stories is one to listen to. She talks about her struggles just like you're saying. You can't sit down and eat a giant meal. But Melanie and I, we were volume eaters, but you can't do that, because your body physically won't let you do that anymore. See about that, listen to that episode, and think about how you can make sure. If you're doing the longer fasts, make sure your up day is up enough. If you really want to make yourself feel competent that you don't have to do the longer fasts to experience neurological benefits, check out Dr. Mark Mattson's book, The Intermittent Fasting Revolution, because like I said, he is probably the premier expert on neurological diseases, neurodegenerative diseases, and how fast you can be beneficial for those, and he eats every day.

Melanie Avalon: Awesome. You had a lot of amazing thoughts and I agree with most of it. I have a slightly different idea about one of the things. Yes, one thing that is important to point out and Gin touched on this, but it's the concept, and she didn't really talk about this in her question, but just to dismantle an idea that's out there. Autophagy is not on or off. It's more like a dimmer switch. I think people often think that it's either on or it's off. But it's actually we have some autophagy going 24/7 all the time. It just gets ramped up substantially with things like fasting, exercise, even coffee. Oh, she did say something about that. She said-- Oh, that the significant effects are-- Oh, that it's maximized in the 36-to-72-hour range, which is likely the case that the longer you fast, the autophagy will be substantially ramped up. My initial thought was, I was actually thinking, Marilyn might like to do something like a fasting mimicking diet a few times a year, which is what Valter Longo, he's a researcher at USC and the Gerontology school there, I believe. He's done a lot of work and research on a five-day fasting mimicking type diet and the effects on autophagy. He has ProLon, which is a commercial version that you can buy and just do it. Some people do their own DIY versions of it, but it's basically a super, super low-calorie diet with very specific macros and very specific nutrients that stimulates a lot of the fasting epigenetic processes without actually being completely fasted. But you do get the ketones, and the autophagy, and they've seen a lot of effects on the immune system, basically, regenerating, which is pretty cool. 

That's something that you could play with, especially, since you're used to those smaller meals, some people with the fasting mimicking diet, especially, if they're coming from an intermittent fasting approach like I do, where they're eating really large meals, they're just miserable doing a fasting mimicking diet, because you're eating these really small meals. But if that's something you're used to and if you're used to longer fasts, that might actually be something that would be a cool thing to try. Then I do like a lot, what Gin said about the 36-hour fast, if it is something that you like. Then I guess, the question I have is and it sounds maybe, I mean, you didn't say this, but the fact that you've experimented so much with these different fasts, although, I wonder do you think these fasts she experimented with, do you think that was before or after her surgery?

Gin Stephens: Well, the surgery was in 2019. So, I would have a feeling-- She says, she has been doing IF for three months.

Melanie Avalon: Oh, okay. You're right. Oh, sorry. Yeah, wow. Yes, that would be the answer. Gin figured it out. The fact that you've experimented with these and you didn't mention, the thing I'd be worried about is that you do these longer fasts, and then you have this, not that it's binging, but you have this intense need to eat a lot, because some people do experience that. But you didn't mention that being a problem. It sounds like you are able to do the longer fasts and then just jump into a longer eating window. If that is working for you, I think it's a great thing to continue doing. But I do really like what Gin said about how Mark Mattson. How he does the daily eating window and loves that for the neurological protective effects. I will do a plug. I would actually really, really suggest supplementing with serrapeptase, if you haven't. It is not autophagy. But what autophagy does in part is, it's breaking down old and problematic proteins in our body and recycling them. Actually, that's what serrapeptase does. It actually goes in and breaks down problematic proteins. I think it can really, really enhance that process. There are actually been studies on serrapeptase and it rivals the leading therapeutic used for breaking down amyloid plaque. It actually can do that as well, both in vitro and in vivo in animal studies. What that means is, putting serrapeptase directly on amyloid plaque breaks it down, but also when rodents are given-- I think it was it was definitely animal studies. I think it was rodents. When rodents are given serrapeptase, that breaks down the amyloid plaque in their brain. I would definitely suggest fasting and supplementing it with serrapeptase. So, you get my AvalonX serrapeptase at avalonx.us. But yeah, those are my thoughts on all of that. Any other thoughts, Gin?

Gin Stephens: Nope, I think that's it. 

Melanie Avalon: Okey-dokey. Shall we go on to our next question?

Gin Stephens: Yes. We have a question from Leanne. She says, "Hi, I am a huge fan of your podcast and have read Delay, Don't Deny and What When Wine. I am a fasting disciple and always recommend your books as well as those from Dr. Jason Fung. I am an avid listener to your Intermittent Fasting Podcast and have fasted clean since January 2019. I am 45 years old. So, losing weight has not been easy in the last five years. However, right away, I saw the benefits. I went quickly into one meal a day, because it just felt right since I hate to diet. I did eat whatever I wanted and lost 10 pounds within six months. I could see the muscle mass increase. Since February of 2020 however, I have had weight gain. I decided to start eating more healthy to try and lose the weight. I had many stressors in my life, a move, building a house, decrease of income due to cutbacks in company due to COVID, and my daughter graduated from high school. I have had many symptoms that point to high cortisol. 

After listening to Episode 61, I'm very interested in trying and--" It's a doctor that I interviewed for Intermittent Fasting Stories. Yeah. She said, "I couldn't find on your website, his number and I believe I need to have my levels checked. I have been to several doctors and I'm currently on blood pressure meds. The doctors are only treating symptoms, high blood pressure, anxiety, insomnia, weight gain, low libido. I have noticed that I continue to not get hungry at my window, which is usually three or four, but my blood pressure is going higher, the longer I wait to eat. This makes me so sad, because I know it is the key to all my health problems. My question, can fasting make blood pressure increase if one has high cortisol levels? Thank you for your wisdom and insight. This lifestyle has truly changed my life. You're both a blessing from God. May He continue to bless each of you." All right. This is an old question. It's from June of 2020. Yeah, there's a lot of COVID stress different in June of 2020 versus today. Can I real quick before you answer it, Melanie, talk about the doctor that I interviewed for Intermittent Fasting Stories. 

Melanie Avalon: Yeah, that'd be great. 

Gin Stephens: When I had that interview, he is fantastic, by the way. I worked with him, and Chad worked with him, and he checked our levels. It was great. But for some reason, everybody's like, "Oh, let's all-- we have to call go to that doctor. He's the only doctor we could go to." No, [giggles] I'm not going to share his number or I noticed I haven't even said his name. Because I don't want everyone to think that-- He was about to retire last time I talked to him, he was getting ready to retire, turning his practice over to some of the younger doctors in the practice. It's really important to find somebody who's close to you. Telemedicine is amazing and we can-- we can talk to people all over the place that way. But I really think the best thing to do is to find people close to you and I'm not comfortable endorsing one doctor, okay? Because here's what happened. People are like, "Well, I've heard you talk to him on the podcast, so, I'm going to call him," and then they like, "Maybe they didn't like what he said." Then they're calling me or emailing me, and they're like, "Well, I talked to him and I didn't like what he said." I'm not going to endorse the doctor and say, "This is the doctor, you should go to." 

Me, interviewing one should never be taken as an endorsement of that's the doctor everyone should go to. He is a very great guy and he's done amazing work with people. He uses fasting in his practice. But I want you to find somebody close to you that you can go see. I know, that's easier said than done, but that's the best I can do. I don't want to endorse any one doctor and let everyone think like, "Here's the doctor that is magically going to solve everybody's problems" and that's all I can say about that. [giggles] Does that make sense, Melanie? 

Melanie Avalon: Yes, 100%. 

Gin Stephens: I do understand Leanne, your frustration with doctors only treating symptoms, because we know, it's better to treat the root cause than just treating the symptoms. So, I get it. It's tricky till you can find somebody that really works with you the way that you need the doctor to work with you. A lot of this does sound like stress. 

Melanie Avalon: Yeah, it definitely does. 

Gin Stephens: I actually wrote a blog post about it in the spring of 2020 and it was about the pandemic, and stress, and how we were all under different kinds of stress than we'd ever really been under before. Even if you weren't moving, building a house, and having your income cut back, just the whole COVID was just a crazy stress for all of us and not knowing what was happening.

Melanie Avalon: This question, if it wasn't posited in the context of cortisol and stress, I think the answer might be a little bit different than if the question was just fasting affecting blood pressure, if that makes sense. Because I did a lot of research on the effects of fasting on blood pressure. But then the caveat about all of that is the studies I'm looking at, we're looking at it really in the terms of a psychological stress. I don't know if in a stressful situation with a blood pressure context. Maybe it is that fasting can raise blood pressure, because of that psychological context of cortisol. I'll talk briefly about just blood pressure and fasting in general. There's not a ton of studies, but there are some. These are all actually fairly recent studies. I read one study, a 2021 study and it was called effects of intermittent fasting and chronotherapy on blood pressure control and hypertensive patients during Ramadan. What's interesting is, in that study, they say that studies on the effects of fasting on blood pressure and heart rate of hypertensive patients are rare and have provided inconclusive results. That said, all of the ones I pulled up that were recent were all favorable for fasting effect on blood pressure. But apparently, there are ones that are inconclusive. That 2021 study, they found that, there was no significant changes in systolic and diastolic blood pressure, as well as heart rate during the two periods. In their study, they found no effect on fasting and blood pressure. 

The other recent ones I looked at, there was blood pressure changes in 1,610 subjects with and without anti-hypertensive medication during long-term fasting. That was a 2020 study. They found that long-term fasting tends to decrease blood pressure in subjects with elevated blood pressure values and that the effect persisted during a four days of food reintroduction, even when the subjects stopped their hypertensive medication. A 2020 study called the effects of Ramadan fasting on anthropometric measures, blood pressure, and lipid profile among hypertensive patients found that Ramadan fasting could contribute to the improvement of blood pressure and also lower triglycerides, body weight, BMI, and WC of adult hypertensive patients. Then, I found a 2022 study effects of intermittent compared with continuous energy restriction on blood pressure control in overweight and obese patients with hypertension. It found that intermittent energy restriction is an effective alternative diet strategy for weight loss and blood pressure control, and is comparable to continuous energy restriction. Basically, calorie restriction in overweight and obese patients with hypertension. That's a really quick overview of a lot of recent studies, but all the studies I saw looking at blood pressure control and fasting tended to find a favorable effect on blood pressure. 

All of that said, and this is how I started it, and this is going off of what Gin said, I don't know the psychological effect of the cortisol. The fact that Leanne is seeing that the longer she fasts, at least at the time that she sent in the question that her blood pressure was going up, then that's what's happening. I would suggest that she work with her doctor and find the approach that doesn't have that effect. It might be that she's looking at the fasting, but she might be able to address the cortisol aspect of it without necessarily having to change the fasting so much. There are a lot of lifestyle practices that you could implement to work on stress levels, so many things. Working on your light exposure, focusing on your sleep, things like meditation, gratitude, even things like CBD and supplements that might have a beneficial effect, breathing exercises, cryotherapy, there're so many things you could do to try to work on your cortisol levels. Maybe the solution would be to ease off of the fasting a little bit and also really work on your other lifestyle habits that might be contributing to your cortisol and seeing if there's a way to address all of it that way. Do you have thoughts, Gin?

Gin Stephens: Well, I think, you said some great things there. Stress, it has such an impact on so many things in our bodies. The period of time when she wrote those, June of 2020 was a very stressful period of time. I would love to have a follow up, Leanne, and we could probably pop it to the top [laughs] of the queue. I would bet if we would like to hear what actually happened, because it's been over a year since we heard from her.

Melanie Avalon: She also, it wasn't and not even just COVID. She said she moved, built a house. daughter graduated from high school. She had a lot. So, definitely report back. Yes, like Gin said, we can bump it up, because I am very, very curious. I will say for listeners, the show notes at ifpodcast.com/episode259 have a complete transcript as well as links to everything. So, we'll put links to all of those studies there.

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Melanie Avalon: So, we have a question from Marika. Is that how you would say it?

Gin Stephens: I don't know. Marika, maybe? 

Melanie Avalon: Marika? 

Gin Stephens: Or, maybe it's Mary Kay. 

Melanie Avalon: Marika. 

Gin Stephens: Mary Kay. It's a beautiful spelling. I just don't know how to say it.

Melanie Avalon: Yes. [giggles] The subject is: "eating after a strenuous workout," and Marika, Mary Ca, Mary Kay says, "Hi, Gin and Melanie. It's so exciting to be writing to you finally. I love your show, and the information, and the dialogue between you two. Sometimes, I laugh out loud while I am listening to you on my walks. Here's a little bit about me. I'm a 26-year-old mom of a six-year-old and one and a half year old twins." She says, "to lose weight from my first, I consistently counted calories and did IF. I have come back to and I've been doing IF since I stopped nursing my twins at nine months old. I was 190 pounds in April 2021 and I am now, 155, thanks to IF. I generally aim for 17:7 although, it varies. I do clean fast and I feel amazing when I do. I'd like to lose 20 to 25 more pounds. Here's my question. Do you have to eat after a strenuous workout? I recently started a kickboxing class and my classes later. I try to go two to three times a week. I rush home, and put the kids to bed, and by the time I'm done, it's 8:30 or 9:00. Then I eat after that a wrap with chicken, Greek yogurt parfait, or protein smoothie. I feel better once I've eaten, but the next morning I always feel bloated and hungry. Generally, I feel best if I stopped eating by about 6 PM, then again, the next day around lunchtime. But on kickboxing nights, I feel I have to eat at least protein. What would you recommend for me, continue this way and extend my fast the day after to keep consistency in my fasting links? Why do I always feel hungrier the next day if I've eaten closer to bed? Even on non-workout evenings, it's the same if I eat too close to bed. I would love your input on the risks of not eating after a workout."

Gin Stephens: All right, I don't think there's any risks for not eating after a workout. There we go. Thank you for the question. The risks would be, we've talked about this before. You need to get sufficient protein within the 24-hour period surrounding your workout, but it doesn't have to be immediate. Also, remember, when we're fasting clean, we have increased autophagy. Some of our protein needs are being met from within our own bodies, because we're better able to recycle and upcycle the proteins that our bodies are breaking down. So, keep that in mind. We tend to think that all of our needs need to come from external sources, when some of them are coming from internal sources. I'm trying to figure out, if you're doing 17:7, it sounds you're not working out in the fasted state. You eat earlier in the day, then you go to kickboxing, and then you think you have to eat again, just because you've done the workout. I'm going to release you from that. You do not have to eat at 8:30 or 9 o'clock after kickboxing. You can just go to bed, you don't like to eat that late. Your body is telling you, you don't need to do that. So, don't do it. Just eat at your normal time before you go, like, you're already doing. Go do your kickboxing, come home, go to bed, wake up the next day, feel great. Maybe the next day, you'll want to have a little increased protein during your eating window. But it doesn't have to be bam immediately after working out. That's just a myth. 

As far as why are we so much hungrier if we eat late, for me I really like to think of it as you're just not as deep in the fasted state the next day. Your body's like, "All right, feed me." It's the way if I eat lunch, I can't just do one meal a day that day, because I always get hungry eight, nine hours later. I have to eat again, before I go to bed. Same kind of a thing. If you just eat and then go to bed, you're not fully getting into that fasted state. You wake up and you're like, "Right now, I'm hungry, again." That's right when your body's ready to eat. Then you have to get to the fasted state, at least that's what it feels like to me. You're just not getting there yet. But if you eat a few hours before bed, then you go to bed, you're already a few hours into the fasting time. When you wake up, you're probably deep enough into the fast that you're feeling like you can just keep going. That would be my hunch.

Melanie Avalon: We had a question about this recently about that concept and why are they hungrier the next day when they eat later. I agree that I think that's probably often the case. Yeah, so, it sounds when she's not kickboxing, she's eating between 12 to six-ish. Yeah, so, if you're not in the fasted state anyways with the kickboxing, I would try front loading the protein, because it sounds what's happening is, she gets back and-- Because she says that she feels the need to eat. I feel it's because she actually feels hungry for the protein compared to she just feels she needs to based on what society says. But it sounds it's more that she feels like she's hungry.

Gin Stephens: The way she said it, she said, "On kickboxing nights, I feel I have to eat at least protein." I feel the way that she worded it later when she said, what are the risks of not eating, she instead of feeling physically she has to eat, I think she mentally feels like she has to eat. That's the way I interpreted it. I could be wrong.

Melanie Avalon: The reason I interpret it differently was earlier, she says, "I feel better once I've eaten."

Gin Stephens: Yeah, it's hard to know. 

Melanie Avalon: Yeah. It's a subtle nuance that could go either way. I actually think it's important for my answer, because if it's completely mental, if it's completely just you think you need to be eating protein and that's why you're doing it, and you feel better psychologically, because you ate your protein, I would just not worry about that [giggles] like Gin said. See how you feel not eating it. If it is a little bit or all that you actually are craving that protein and you feel physically better after eating the protein, I would not encourage you not to eat the protein, actually.

Gin Stephens: I would have it earlier in the day. Have more protein before she works out and then her body would have that protein, then.

Melanie Avalon: Yeah. So, that's what I would suggest. I would suggest trying that and seeing if that solves that problem of craving the protein, it very well might. If it doesn't and you still feel this need to have the protein, and again, it's hard to know exactly what you're experiencing. But I would probably work on finding the minimal effective amount of protein that you can eat that it doesn't make you feel bloated. She says, she's trying a wrap with chicken, Greek yogurt parfait or protein smoothie.

Gin Stephens: I can't imagine just a protein smoothie making you feel bloated the next day. I could see how it might make you feel hungry. 

Melanie Avalon: I would maybe try something like, I mean, this might sound crazy, but just a plain chicken breast without all the other stuff, and seeing if that gives you that satiety, and that good feeling from the protein post-workout, and then not having the bloating issue the next morning. Oh, and then I also wanted to address, I wouldn't stress about extending your fast the next day for the consistency in the fasting links. I wouldn't really stress about that. I would just go back to you know what you do normally that feels well. I wouldn't change it in your head mentally to make up for having a longer eating window the day before. But if you naturally want to fast longer, I would just say go for it. I would just let it happen naturally. I don't have really one answer. I think it's going to require some experimentation to figure out what is the best solution. 

Gin Stephens: Absolutely, yeah. 

Melanie Avalon: But I think we can definitely-- if anything, we can help you with the psychological concerns about needing to have protein right away.

Gin Stephens: Right. Yeah, at least you can say, "No, there aren't any risks. There are no risks."

Melanie Avalon: She's trying to lose weight. So, it doesn't sound she's trying to be a bodybuilder and build muscle. If you were like a competition bodybuilder or something like that, I do think that actually has a different set of rules, as far as-- It's really intense with the exact methods to follow with eating protein to get the maximum muscle protein synthesis and things like that. I'm not talking to the bodybuilding people here. I'm just talking to people, who want to work out, and support their muscle during that, and then the timing. So, just is my caveat. 

Gin Stephens: Yeah, that sounds good. 

Melanie Avalon: Well, this has been absolutely wonderful. So, a few things for listeners before we go. If you would like to submit your own questions for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. The show notes will be at ifpodcast.com/episode259. All the stuff that we like will be at ifpodcast.com/stuffwelike and you can follow us on Instagram. I am @melanieavalon, and Gin's @ginstephens. And I think that is all the things. All right. So, anything from you, Gin, before we go?

Gin Stephens: Nope. I'll just talk to you next week.

Melanie Avalon: Okey-dokey. Bye. 

Gin Stephens: Bye. 

Melanie Avalon: Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team. Administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

STUFF WE LIKE

Check out the Stuff We Like page for links to any of the books/supplements/products etc. mentioned on the podcast that we like!

More on Gin: GinStephens.com

Theme Music Composed By Leland Cox: LelandCox.com

If you enjoyed this episode, please consider leaving us a review in iTunes - it helps more than you know! 

 

 

Mar 27

Episode 258: Seasonal Allergies, Eating Breakfast, Carb Cravings, Talking To Your Doctor, Fasting During Menstruation, Hormonal Health, And More!

Intermittent Fasting

Welcome to Episode 258 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

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SHOW NOTES

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Listener Q&A: Cristyn - Three Questions

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Early Vs Late-Night Eating: Contradictions, Confusions, And Clarity

Listener Q&A: Jorge - Doctor's arguments/Can't stop carbs

the intermittent fasting revolution (Mark P. Mattson)

FEALS: Go To feals.com/ifpodcast To Become A Member And Get 50% Off Your First Order, With Free Shipping!

Listener Q&A: Neetu - Periods

The Melanie Avalon Biohacking Podcast Episode #135 - Cynthia Thurlow

Episode 189: Cynthia Thurlow

Episode 34: Cecily Ganheart

TRANSCRIPT

Melanie Avalon: Welcome to Episode 258 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine, if it's that time, and get ready for The Intermittent Fasting Podcast.

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One more thing before we jump in. Are you fasting clean inside and out? Did that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic, and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick, for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient and their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a band of Beauty member. It's sort of like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally, completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show.

Melanie Avalon: Hi everybody and welcome. This is Episode number 258 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with Gin Stephens.

Gin Stephens: Hi, everybody. 

Melanie Avalon: How are you today, Gin? 

Gin Stephens: I'm fabulous. The weather is beautiful, although, I did have to spend some time dusting pollen off of stuff today before I could sit down. I know Atlanta's pollen land just like Augusta is. 

Melanie Avalon: This is what I was going to talk about. I'm so glad you said that. 

Gin Stephens: Oh, wow. Great minds. 

Melanie Avalon: I know. I was reflecting, because it literally turned to spring like overnight. Well, it turned to summer for a day [giggles] and then spring. I was thinking not that I have seasonal affective disorder, but spring comes, and I get really sad. [giggles] I don't like it. 

Gin Stephens: I know that seasonal affective disorder has to do with light and people needing more light and more sunlight. So, what would make an increase of light make you be sad? 

Melanie Avalon: Yeah, I'm joking, because the seasonal affective disorder is about light exposure, but for me, it's the environmental, pollen, and springness, and lack of cold makes me sad. But I was reflecting on how grateful I am for my serrapeptase, because I forget that the reason, I started taking it almost probably eight years ago was for seasonal allergies. Because it just completely stopped my allergy response to pollen, which is-- Or, it doesn't stop my allergy response, but it just clears my sinuses and it was the way I was able to get off of allergy medicine. 

Gin Stephens: I just stopped needing it. I just not stopped needing allergy medicine in 2016. 

Melanie Avalon: Yeah, I substantially needed less, but grass is just so allergenic for me. 

Gin Stephens: Now, my eyes will still itch. That never stopped. If I rub pollen into my eyes, they'll itch. But I don't have the nasal issues, the runny nose. I had to keep Kleenex literally shoved up my nose like a stopper. My nose ran so much. It was awful.

Melanie Avalon: Mine, too. 

Gin Stephens: I have not taken any kind of allergy medicine since 2016. I think it's the decreased inflammation and thinking about our bucket. The bucket effect and how much your body can take before it starts to overflow with symptoms of whatever. I talked about this analogy in Clean(ish), but allergies work like that. If your bucket is full of other toxins, then all the pollen comes in and bam. 

Melanie Avalon: Yeah, really hard to handle. With the fasting and serrapeptase, I feel resilient for spring. 

Gin Stephens: Well, that's good. I love when the days start to get longer and the time change, it makes me so happy.

Melanie Avalon: It makes me so sad. The first day that it made that weather switch, I was so sad. [laughs] I was walking around, I was like, "No, I want it to be forever winter." 

Gin Stephens: [laughs] You're just going to have to move to Alaska. 

Melanie Avalon: I know. What is new with you? 

Gin Stephens: Just spring and loving the weather. That's it. How about you?

Melanie Avalon: Just the supplement developments in the show and all the same things. Getting closer and closer to making our magnesium supplements. So, that will be very exciting. Listeners, stay tuned for that. You can get on the email list at melanieavalon.com/avalonx for all of the updates, and then you can get the serrapeptase, and then the magnesium, when it's available at avalonx.us. Yeah, I'm really enjoying this year. 

Gin Stephens: Oh, good. I am, too. It's going to be a great year. 

Melanie Avalon: Yes. Shall we jump into everything for today? 

Gin Stephens: Yep, I am ready. 

Melanie Avalon: All right. To start things off, we have three questions from Cristyn and the subject is: "Three questions." Cristyn says, "Hi, Gin and Melanie. I just had a couple of questions below and so we can go through these one by one." She says, "Sorry, if they've already been asked before. I'm only on episode 24." It would be really interesting to go back and listen to one of our first episodes. 

Gin Stephens: Oh, that would be hilarious, probably. 

Melanie Avalon: Oh, my goodness. I might. 

Gin Stephens: It might be amazing. Maybe we were great. I will say, I did go back, when I was-- several times, I've gone back and looked at Delay, Don’t Deny once when I was fixing some things after the pirating. It inspired me to-- This is back in, I don't know, 2018. It inspired me to fix some typos and push it back out, and I was pleasantly surprised. I was like, "What if I read this and it makes me cringe?" [laughs] But it didn't. It didn't make me cringe. So, that was good. Maybe we would be like, "Wow, listen to us. We did a great job [laughs] or maybe we would cringe." I don't know.

Melanie Avalon: It might just today. 

Gin Stephens: Well, I do remember the first time someone asked us about CBD, then we're like, "It's probably not even legal, we don't know, don't take it."

Melanie Avalon: I know. Now, I'm like, all Feals all the time. 

Gin Stephens: Yeah. Well, that's how fast things have changed. 

Melanie Avalon: Oh, yeah. And Feals is sponsoring today's episode.

Gin Stephens: Awesome. But do you remember that though? Somebody asked about CBD, we're like, "No, not legal, probably." Anyway.

Melanie Avalon: Yeah. That's so funny. Yeah, things have really-- 

Gin Stephens: Now, there's a CBD place on every corner. 

Melanie Avalon: Mm-hmm. Yeah. That is so, so funny. Yep. Okay, so, Cristyn's first question. I really like the way that Cristyn spells her name, too. It is C-R-I-S-T-Y-N, Cristyn. Number one, she says, "How do you know it's working?" So, intermittent fasting. She says, "You have more energy, maybe the weird taste in your mouth, are there any other signs? I don't have a weird taste in my mouth and I drink coffee during fasting. I don't know if the energy is from the coffee or not." 

Gin Stephens: All right, so, that is a loaded question, [giggles] because first of all, we would have to define the word 'working.' I could think of 10 ways to define working. Losing weight is one way. A lot of people come to intermittent fasting for the weight loss. If you're losing weight, then you know, something's working. I would encourage everyone if they want to know, how do you know if you're losing weight, that might sound silly, but we're used to weight loss diets, where they tell you, "You're going to lose 10 pounds in a week or something." Intermittent Fasting is not like that. You really need to have multiple strategies for measuring your progress to know if you're losing weight. Because of body recomposition, you can lose fat and build muscle, especially if you're someone who works out. So, It might not look like it's "working on the scale, but you're literally shrinking in size." If you have Fast. Feast. Repeat., read the "Scale-Schmale" chapter, because I talk about all the ways to measure your progress. If something is changing, then you're losing fat. That's the goal. You want to lose fat, maintain your muscle mass, the scale is one way. 

Measurements, progress photos, honesty pants, so, if any one of those things is showing progress, then you know, it's working for fat loss. But there's also a lot of other things that it's working on. Autophagy, for example. That's not really something we don't have an autophagy meter, where we can tell that that's going on. You just have to trust the process of fasting doing good things in your body. You may not even know until something that's been pesky goes away, like, we were just talking about allergies. I know, fasting is working in my body, because I haven't had to take allergy medicine since 2016. Prior to that, I was at the point during peak allergy season, where I was taking something that I took every day, 365 days of the year, but I had to also stack Benadryl on top of that, when it got really bad and I felt so bad. I felt so terrible. My nose was running constantly, it was miserable. So, that's a sign that it's working. 

I talked to over 200 episodes of Intermittent Fasting Stories now and everyone has their own list of non-scale victories, things that have changed that show that intermittent fasting is working for them and their bodies. We also have health victories. Someone might notice that their A1c has gone down over the last time it was measured or perhaps skintags have fallen off. That would be a sign that you're correcting insulin resistance. Maybe your waist circumference is getting smaller, because we know that your waist to hip ratio is a very important sign of health. Maybe plantar fasciitis has improved. I can't even list all the things that people mention as positive benefits that they experience. So, you know it's working when you're seeing anything positive that has changed from before. 

Now as far as energy during the fast from coffee, I assume you probably also used caffeine prior to fasting. I wouldn't think that it would be super, like, the coffee would be different now versus when it was before. The energy that I have during the fast is the ketosis energy. As far as the taste in your mouth that you've mentioned, not everybody gets the same ketosis taste. So, you can't judge whether or not you're going into ketosis based on what you taste in your mouth, necessarily. If you do have it, you know it. But if you don't, that doesn't mean that you're not experiencing it.

Melanie Avalon: A good resource for you might be something like InsideTracker. I actually, this week, although when this airs, it'll be over, but I'm doing a giveaway for them on my Instagram. Definitely follow me on Instagram. I'm going to do another giveaway in a few months. So, stay tuned for that. But that is something that's really, really helpful, because bloodwork is another way you could gauge changes and improvements in your health. I honestly mean this, until I got InsideTracker, I couldn't really see trends, and I couldn't really see changes over time, and my blood work, I guess, I could have if I had downloaded all my bloodwork and made my own Excel sheet, which is actually-- Oh, my goodness, I forgot that used to do this. That's what I used to do. Oh, my goodness. I used to make an Excel document, and I would put all my bloodwork, and I would try to see trends over time, and try to see what was happening, and it was really overwhelming. But with InsideTracker, it tests a lot of key markers that are related to health, and longevity, and metabolic fitness in particular. Then you can see your trends over time and it'll tell you how you're trending and will make recommendations. So, that would actually be a really, really valuable resource. 

What's really amazing about it is, you get the tests directly from them. But you can also upload your own lab work. If you're seeing a doctor and you have access to your blood results, which you do, because you legally have to have access. You can upload all of your own blood work and it'll integrate it into its graphs and charts, and show you what's happening. That would be a good way to actually see if you're improving in your blood work over time. The only other thing, everything Gin said, I echo and I was also going to comment that with the coffee. If you're drinking the coffee before, then you should be able to see either no change or change unless you've started drinking coffee at the same time to do the fasting in which case that would make sense that you wouldn't know what was what, which could be a possibility. That's actually a good question. Do you find with your experience with all of the members and such that when people start intermittent fasting that they up their coffee intake to make it easier?

Gin Stephens: I don't know. Probably, if I'm told to take that would be interesting. I certainly don't drink more coffee now. I just drink my coffee differently. I used to drink lattes all morning. Now, I just drink black coffee. So, it's just different. Maybe it's more because it's not all milky. [giggles] the coffee, there's actually more coffee, but I also would often have a diet soda. I don't think my caffeine consumption has gone up because back in the day, I drank Diet Mountain Dew all the time for a while and that I think might even have more caffeine than coffee. I don't know. It's pretty caffeinated.

Melanie Avalon: I wonder if because I'm thinking about what my personal trend was. I think at the beginning, I was doing a lot of those green tea, that iced green tea from Starbucks. Because when I started, I was not as intense as I am now about all the organic and all of that stuff. I definitely upped my intake of caffeinated green tea. But then as I got used to fasting, I needed it less. Now, I'm so minimal. I have literally a spoonful of liquid coffee in the morning or a sip and I'm good. 

Gin Stephens: Oh, here's a tip about Starbucks, everybody. Be careful about some of their beverages, because a lot of the stuff is they add stuff, it's flavored. A lot of their tea products, I would not recommend for the clean fast now. I know that that was a long time ago, but also green tea makes me queasy. Does it not do that to you on an empty stomach? 

Melanie Avalon: No. That's interesting. 

Gin Stephens: Plain green tea, regular green tea is absolutely fine for that clean fast, but there's a subset of people, tea, green tea, especially, it makes us queasy on an empty stomach. 

Melanie Avalon: I wonder if it's the tannins or the-- 

Gin Stephens: Something. That's I think so. I've read something about it. I can't remember exactly, but I would probably guess what the other question about. Do people drink more coffee? I would guess some people do, but then there's the people who are like, "I'm never going to drink black coffee. So, I'm just going to quit drinking coffee entirely." There's a subset of those as well. They might cancel each other out. I don't know. 

Melanie Avalon: I think I'm going to write this down. I'm going to do a poll about this in my Facebook group. Then, I can report back. 

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Melanie Avalon: All right. So, that is her first question. Her second question. She says, "What would you say to the haters about the negative effects of skipping breakfast?"

Gin Stephens: Well, that's a great question and I actually thought about how I was going to answer this. I actually don't get into conversations with haters about skipping breakfast anymore. That was why back in the day, I left all the Facebook groups except for mine. Sometimes, some of the moderators, because they stayed in a lot of different groups, and they'd come in, and they'd be like, "I'm having an argument with someone in another group about something." I'd be like, "Why? Why are you doing that? Stop doing that?" Because we believe what we believe and I don't have to convince anybody else the opposite. I don't need to convince a hater that they should skip breakfast. They can skip breakfast or not skip breakfast. I am 100% convinced that there are positive benefits from skipping breakfast and the research is backing that up. If you wanted to just defuse the situation, maybe it's your mom that's giving you pushback or a friend that you can't really avoid this friend, because they're your friend. I would say something along the lines of-- You know who created the phrase "breakfast is the most important meal of the day." Kellogg's. They funded that research, they found that Kellogg's breakfast was the best. Are you surprised? And deflected. Because that's really true. [laughs] 

Melanie Avalon: I know, you know this. But the history of Kellogg's, like, why that cereal was formed is crazy. 

Gin Stephens: He was a little bit of a nut. 

Melanie Avalon: He thought it could combat, basically, over sexual drives in men. 

Gin Stephens: Cereal reducing your drives. [laughs] That sounds great. 

Melanie Avalon: That's why he made it. [laughs] 

Gin Stephens: To make you slow and dull.

Melanie Avalon: In the morning to quell the-- Yeah, the sexual appetite. What does that tell you about what it's doing to your health if that was--? That's not what they promote it for now, but a little concerning.

Gin Stephens: I don't waste my time going around, getting into arguments with people about fasting. I can remember one time I was on a cruise, Chad and I were there, and we were at the Martini Bar, and we were having drinks before dinner, and we were talking to the bartender, and I said something about intermittent fasting, and he started bashing it, and I was just like, "Okay, well, thank you. It's worked for me and a lot of people." and I didn't feel I needed to argue with him. I just stopped talking about it for real. But I will say that was a long time ago. More recently, for the past couple years really, anyone I've mentioned it to has more of a positive perception about intermittent fasting, because it's really all over the place. I find that the people who say negative things about it are few and far between. The main negative comments I hear are from people who said, "Oh, I tried that and it didn't work for me." I always dig in because you know me, and I'll say, "So, let's think about why. Let's see if we can figure out what was going on. What were you drinking during the fast?" They're always like, "Well, I was you know--." They were not fast and clean, basically. We talked about that and hopefully, they'll give it a try with the clean fast and see the difference. I would say, 90 something percent of the time the person was not fast and clean, or they didn't give it long enough, or both. 

Melanie Avalon: All very good points. I will refer you to two additional resources, because I have done a deep dive into this. In my book, What When Wine, if you get that, I actually have a section on this. I have a question, "isn't breakfast the most important meal of the day?" I'm just looking through right now what I had written there. This speaks to what Gin was saying about the whole concept of breakfast being the most important meal of the day being spearheaded by the breakfast cereal industry. A 2013 American Journal of Clinical Nutrition, they did a meta-analysis of pro breakfast studies. They concluded that the majority of those studies featured biased interpretations, misleading language, improper citations, and inappropriate use of "causal terminology." Basically, the majority of studies that find that breakfast is the most important meal are misleading. They're misinterpreting the data. The meaning when they say "inappropriate use of causal terminology," that means that what they're doing is they're drawing conclusions that eating or not eating breakfast causes whatever effect when that's not what the data shows. The data might show that it's correlational or is probably more nuanced, then this causes this. Then I also talked about a lot of really specific studies that show the opposite. Some examples are, like, a 2011 study found that children who skipped breakfast feel like they could eat more at lunch. But ultimately, they consumed the same amount, and they end up consuming fewer calories, and total for the day.

Gin Stephens: I had an interesting conversation with Dr. Mark Mattson, when I interviewed him for Intermittent Fasting Stories. He was talking about the study that they did with kids. How they say kids need to eat a good breakfast, so that they can learn better. I was like, "Well, there must be some great data about that." He was talking about the study that they did. I'm going to try to remember, because it's been a while since we recorded it. Do you know how long that they tested those kids to see the effects of breakfast? They took one group of kids, kids who normally ate breakfast. I think this is important. One group of kids, who normally ate breakfast and they divided them randomly into two groups. They fed half of them breakfast and the other half didn't get breakfast. Then they did some kind of test later in the morning to see how mentally sharp they were. 

Melanie Avalon: Oh, okay.

Gin Stephens: So, guess how long they continued the study. 

Melanie Avalon: Like a day.

Gin Stephens: It was one day and it was kids, who normally ate breakfast. They were clearly not metabolically flexible kids, they're used to breakfast. Imagine if they had looked at kids, who normally didn't want breakfast. That would be totally-- There are kids who don't like to eat in the morning. We forced them, because we've been told we had to. I always forced my-- here you have to eat your breakfast. 

Melanie Avalon: I never woke up hungry, but I really liked the experience of eating. I would do it completely just, because it was fun. 

Gin Stephens: I just think we should teach our kids to intuitively eat or not eat. I would never say, "All right, children were fasting." No, I wouldn't do that either. But if your kids are like, "I'm not hungry, I don't want to eat." I would let them take the lead. 

Melanie Avalon: Actually, I interviewed Chris Masterjohn this week and one of the questions I asked him-- This is something that haunts me and I'm going on a tangent rabbit hole here, but it's all going to relate a little bit. I always wonder why his focus a lot is about nutrients and vitamins, and how do you get the most nutrient rich diet? He was talking about the work of Weston Price and how he found that basically, indigenous cultures and hunter-gatherers in different societies, all consumed one out of four categories of foods. Do you know what these are? It was like, they consume a lot. One of these categories. Dairy was one category, a high-fat dairy. Eggs and something else, egg yolks and something else, shellfish and fish, and then organ meats. I've always been really fascinated, because we often talk about liver being so nutrient rich. What I don't understand is why-- Do you like liver, Gin? 

Gin Stephens: No, [laughs] I don't. I don't like any of the organ meats at all. We went somewhere to eat recently, and they have pâté, and I was like, "I'll just have a little of the pâté." It was a sausage and cheese, and doing sausage like a New Orleans kind of a restaurant. I was like, "No, I just don't like it." 

Melanie Avalon: Interestingly, growing up, I ate liver. My grandmother was German and we would eat the liver-- the liverwurst, which is really salty and it doesn't taste-- It tastes really good. Pure liver, I don't like and I feel that's the response that I get when I ask people this question. What's really interesting is, even when I was severely anemic, like, very anemic, I remember thinking, okay, because I hadn't tried straight up liver, plain, like buy some at Whole Foods and cook it. I was like, "I'm going to like this, because there's no reason I shouldn't." I'm anemic right now, it should taste really good, and I tasted, so disgusting. [laughs] I was asking Chris, "Why is this a theme?" We were talking back and forth and we were just hypothesizing. Was it cultural, was it maybe the potential for excess of nutrients in liver? This is how this all comes full circle. I mentioned how in your book, Clean(ish), which I finished, by the way, which is awesome, by the way, everybody.

Gin Stephens: Did you like it? 

Melanie Avalon: Yes. Everybody get Clean(ish). 

Gin Stephens: Because we've never talked about it. 

Melanie Avalon: I know. 

Gin Stephens: I was like, "I don't know if Melanie's even read it." 

Melanie Avalon: I have. I just finished it. Everybody get Clean(ish). It's super amazing. 

Gin Stephens: Well, I'm glad you thought so.

Melanie Avalon: Yes, it's incredible. You did a really good job of covering such a breadth of information and I think providing just the right amount of detail and information, so that people could walk away feeling really empowered about all those different topics without getting overwhelmed with any one thing.

Gin Stephens: That was my goal.

Melanie Avalon: Oh, really? 

Gin Stephens: Yes. The whole word "empowering" is what I wanted it to be. Because we've been joking in the Delay, Don't Deny community, because we've been doing a Clean(ish) book study. Some people really are freaking out. After the beginning, they're like, "Oh, no." I'm like, "Well, look, knowledge is power. Just because you didn't know ignorance is bliss." That's totally right. Ignorance is bliss, but knowledge is power, but it's good to know, and don't be freaked out. Because every change you make is a step in the right direction. It's better to know than not know. 

Melanie Avalon: Yeah, I agree 100%. So, I think he did a really good job of that. I actually mentioned it when I'm talking to Chris, because he was saying, he wonders if we were to expose kids to organ meats, would they naturally like it, would they be learning in real time? Is it still cultural, but they're learning in real time to like it? Because I'm actually going to send them the study, because you talked about that study in your book. 

Gin Stephens: It was fascinating. 

Melanie Avalon: I was so excited. He hadn't heard of it. I'm actually going to send it to him today. 

Gin Stephens: Yeah, it's an old, old study from like the 30s or something and it was a pediatrician, and they would never be allowed to do that study today, but they let the kids, these kids craft their own meals out of all these random things. And the kids were like little mini nutritionists. 

Melanie Avalon: It was like weird foods. I don't remember exactly the list. 

Gin Stephens: Stuff, we don't even know what it is. 

Melanie Avalon: Mm-hmm. Do you remember if liver was in there or any organ? I'd have to look again. 

Gin Stephens: I'd have to look, too. 

Melanie Avalon: But it was definitely that type of food that was quite the tangent. 

Gin Stephens: I really do think a lot of its learned. It's what we expose the kids to.

Melanie Avalon: That's what I think, too. But that's why I was really fascinated with my experience with the liver recently. I was like, "Can my body just not unlearn this conditioning?" 

Gin Stephens: You're not hungry, like, starvation level hungry. I think that if that happened, you would have a whole different thought to the liver. You're well nourished. I think that when we're well nourished, we can be picky in what we like and what we're used to. But if we were starving to death, that cockroach in the corner might look delicious. 

Melanie Avalon: To that point, I'm really excited to interview Bill Schindler, who wrote a book called I think it's called Eat Like a Human and he has a TV show. He's been on a lot of TV shows, but he talks a lot about insect protein in his book and I'm excited to talk to him about the cultural stigma against that. Because apparently, if we embraced insect protein as a thing, it's very impressive. The nutrients, the effect on the environment, the sustainability, it's like a win. But the cultural vibe is hard to get onboard. But in any case, back to the breakfast. In that study about the kids, who felt they could eat more at lunch, but ultimately, they consumed around the same amount. Some other similar studies or a 2014 study of 283 adults trying to lose weight in a free-living situation found no difference between eating or skipping breakfast. A two-week 2013 crossover study, men consumed either a 100-calorie or a 700-calorie breakfast. While the men snacked more following the low-calorie breakfast, lunch intake was similar for both and ultimately, they consumed fewer calories when they eat a low calorie rather than a high-calorie breakfast and the high-calorie breakfast also reduced fat oxidation throughout the day. 

There's a lot more and I will also refer you to a blog post I did recently called, "early versus late night eating contradictions, confusions, and clarity." I talk a lot about early versus late night eating, but I do talk about breakfast in that study as well, and I talk about some more recent studies in there. Something else important to consider is the healthy user bias and I think that is probably a huge, huge factor. Basically, what that means is the type of people, who eat breakfast are often the type of people following the "healthy trends," because breakfast has been posited as being the healthy avenue for health for so long. It's hard to know if its effects are from the breakfast or if it's from the overall lifestyle of the people following that breakfast. That also applies to things like veganism. My guess, even you could apply it to a Whole Foods diet. But it really applies to anything where there's a messaging surrounding the habit as being healthy. So, it's hard to separate that from the overall lifestyle of the individual. But in any case, I do think that the tides are changing a little bit and that intermittent fasting is becoming more and more popular, and more and more people are skipping breakfast, but I definitely think a lot of people-- 

I know, Gin you said, you don't get it quite as much anymore, but I think that is still-- When people get nervous or ask questions about intermittent fasting, it often is that question. Oh, in the show notes, by the way, because I've mentioned links quite a bit. They will be at ifpodcast.com/episode258. Okay, Cristyn's last question. She says, "Right now, I do 16:8 roughly, but I tried going to one meal a day. When I did that, I would over eat. I tried 20:4 and 19:5. So, what is a good way to slowly transition from 16:8 to 19:5 or a longer fasting window? Should I just try adding one-hour each day or some people just not cut out for a shorter eating window?" 

Gin Stephens: All right, so, there's a lot to unpack in that question as well. Including the idea that you are overeating in your four or five-hour window, there're two ways you might think that you're overeating. One of them is because you just feel like, "Gosh, I ate a lot of food. That must be too much." I must have ever eaten, because it seems like you ate a lot. But the other way would be if you actually felt physically uncomfortable in which case, yes, that is over eating. If you desire to have a four or five-hour eating window, but you're physically eating to the point that you feel uncomfortable, then you're going to have to come up with a strategy to not do that. Some people do better when they start with a snack to open their window, and then they wait a little while, and then they have their main meal. That'll calm down the hunger, so that they're not physically overdoing it and then feeling bad. Because the goal is, you don't want to feel overstuffed like you overate. If you don't feel overstuffed like you overate, you probably didn't over eat. It's just that you feel it. When you do, you know you did. 

Other people are the opposite. They might do best opening their window with a meal, and then waiting a little while, and seeing if they need a little more later. So, really, the key to make a shorter window work for you is to be more mindful of the way that you're spacing out your eating and stopping before you get to that overstuffed feeling. One strategy you might want to use is serving yourself less food than you think you're going to want and say, "Okay, I'm going to eat this now, and if I'm still hungry in 30 minutes, I can have some more." Then 30 minutes check in, maybe your cues have kicked in, you're like, "Yeah, I don't really need any more or maybe you are still hungry, and then you can eat." Just really think about, "Are you overeating and what can you do to change up the order of how you're eating in your window, so that you don't feel the need to overdo it?" Some people find that if they shift their window earlier, they're less likely to overeat. Some people, if they wait till late, they just start shoveling the food in. That doesn't work well for them. So, shifting earlier works. 

I'm the other way. I feel better if I wait till later. I have better appetite correction when I open my window really, if I open after 5 o'clock, then I really hardly can overeat if I eat after five. Now, I could ever eat, I hear better signals. I hear you've had enough signal better when I wait till later to open my window. Also, quality of food makes a huge difference when it comes to satiety cues. So, think about what you're overeating. I am much more likely to overeat ultra-processed foods, because my body doesn't get the 'I've had enough' signal. Some people really are not cut out for a shorter window, because you like to eat a little bit at the time. Maybe you are a restrained eater, and you like to eat a little bit, and so, you'd like to have a little bit. Then a little while later, you eat something else. You're more of grazing through that eight-hour window and you never want to have a big meal in your stomach, because you don't feel well when you do. Maybe having a big meal makes you feel like you overate, in which case a longer window would be right for you. There's no easy answer here. I know what works for me, but that doesn't mean it will work for you the same way that it works for me. You've got to really experiment and know what feels good to you. You certainly can try adding an hour a day, but instead of really the time, I would think it's structuring the way you're eating throughout your window. That will help. 

Melanie Avalon: I love that. That would be another good poll to take. 

Gin Stephens: Yeah. It really also differs from person to person. There are people who do it all sorts of ways.

Melanie Avalon: Listeners know this that I am definitely the type that you talked about that. I like to have a lot at once. I do not do well with what you called the restrained eating approach. It's so interesting that we can have an experience of the world and somebody could have a completely different experience that we just can't comprehend, because I just can't comprehend having a little bit and that working better for me, but there are so many people that that works better for.

Gin Stephens: Exactly, yep. I am not one of them either. 

Melanie Avalon: Me, neither. But yes, the slow transition would definitely be something to try. But yeah, Gin you answered that very well. 

Gin Stephens: All right. Are we ready for the next question? 

Melanie Avalon: Yes. Now, we have a question from Jorge. The subject is: "Doctors' arguments/can't stop carbs." Jorge says, "I am a 43-year-old guy living in New York City. Thanks a lot for the podcast. It took me a couple of months to go through all the episodes and now that I am up to date. It seems an eternity for me having to wait for a week or more to listen to you guys, again." Oh. He says, "I've been IF since November of last year. Six days 16:8, one day one meal a day. My primary goal is not weight loss, but maintenance and energy. I do very high intensity training multiple times a week. I am feeling better than ever and fully convinced this IF lifestyle has helped me immensely. It's been a true game changer for me. I have two questions. What would you tell your nutritionist or doctor to convince him or her into IF? I will have a full and complete body checkup coming up in August much more detailed and in depth than a common yearly physical? I am sure the nutritionist will raise her eyebrows when I tell her I am into IF. I know all the huge benefits IF brings. If you were in my shoes, what would you explain and argue at that level as I think she would surely try to refute it? I would like to make her see IF is the best dietary lifestyle out there." 

Gin Stephens: I wouldn't even argue with a doctor or nutritionist at this point. I wouldn't. I wouldn't argue. I would just say, "Gosh, I have some resources I'd like to share with you. I'm sorry that you haven't seen them." Yeah, try to be nice about it. Right now, we're at a great point. I'm glad that we're answering this now in 2022 instead of 2018, because we have way more resources to hand them. I would hand a doctor or a nutritionist, Dr. Mark Mattson's new book that just came out February called The Intermittent Fasting Revolution. It is the most up to date science compilation of intermittent fasting out there. It reads like a medical journal. Chad, who has never read Fast. Feast. Repeat. and has no desire to, when this came, I got an early copy of it. He's like, "Ooh, I'd like to read that." Because he likes to read medical journals. That's what he does. He's published in a lot of them for his organic chemistry work. 

A doctor or nutritionist that is used to reading medical journals needs to read The Intermittent Fasting Revolution by Dr. Mark Mattson. It has all the science in there, all referenced. You don't need to argue about it and you don't even need to try to convince them. You just say, "Oh, here's everything written by one of the most renowned experts in the entire world, Dr. Mark Mattson from Johns Hopkins." He also wrote something that was in the New England Journal of Medicine that you might like to look back at and then boom, you're done. You don't have to explain it, you don't have to apologize, you don't have to convince them. That is not your job. 

Melanie Avalon: I have a question. I have to ask, because I have to know if I've been pronouncing this word wrong my whole life. Is it renowned or renowned? 

Gin Stephens: I say renowned. What did I say before? 

Melanie Avalon: Renowned? 

Gin Stephens: Well, I might have said it wrong. I don't know. Maybe, it's a word that you can say more than one way. There are a lot of words like that depending on the context, 

Melanie Avalon: Wasn't it you and I talking last time about words? Because you're talking about how Chad thought it was taking things for granite. 

Gin Stephens: I think there's a lot of words that when they flow together in certain ways, you pronounce them one way or I could have said it wrong. [laughs] 

Melanie Avalon: I just like to check, because I always wonder about my stuff. 

Gin Stephens: And also, there are words that people pronounce differently regionally, which is so funny to talk about. My friend, Sheri is married to someone, who is Alabama born and raised. They say things super different down there or at least, he does. [laughs] She's always telling me something that he said. Anyway, it's regional. So, who knows? If I said it wrong, I don't know. I'm not even sure what I said.

Melanie Avalon: As to everything else you said, I think that is a great suggestion. What I have done a lot is I have literally printed out studies. Not just for intermittent fasting, this has happened for other things, where I've wanted to communicate something to the doctor, or discuss testing something, or whatever it may be. I am that patient that prints out medical journal studies, and just has them, and it's like, "Here, something to consider." So, for the nutritionist, I don't know the situation, like, I don't know if this is a thing where you go to your doctor and the setup is that it's including a nutritionist visit. I don't know what the setup is, but I would actually encourage people-- If you're paying to see the doctor and paying separately to see the nutritionist, and if you plan to continue working with the nutritionist, because some people-- This has been my experience. It's like, the nutritionist is a part of it, but it's not that I think I know better than them, but it's not that I actually intend to work with them on an ongoing basis. They're just part of the package or whatever, compared to wanting to work with them on an ongoing basis. If it's somebody you want to work with on an ongoing basis and work on your nutrition plan, I would encourage you to find somebody in line with your goals regarding fasting. If it is such a big part of your lifestyle and you're working with a nutritionist, I just think it is more beneficial to everybody if you find somebody, who is supportive and there are nutritionists who are supportive.

Gin Stephens: 100%, yep. I've interviewed a few dietitians for Intermittent Fasting Stories that they definitely recommend intermittent fasting to their patients and clients. There are doctors, who are telling people to do intermittent fasting. Did I tell you this already, Melanie? Someone in my community shared a photo from her doctor's office, that the doctor had a photo of Fast. Feast. Repeat. cover on the cabinet, and points to it and tells people, [laughs] I'm like, "Oh, my lord." For every doctor that's out there saying-- I'm definitely not one to one, I don't know. But for every doctor who's out there saying intermittent fasting, that's wacky. Imagine another doctor out there who's prescribing it to their patients. I wonder what the ratio is. I start and I think it's probably flipping, few are thinking It's wacky, more thinking it's amazing. The seesaw is going the opposite direction, the good direction.

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Melanie Avalon: And then his second question, he says, "I understand that when you are fat adapted, you start losing the carb craving feeling. But to me, it happens that if for some reason during my feeding window, I eat or snack carbs, I have this urge to keep eating them and I just can't stop. I would like to know if this is common, if there's a reason, and if any of your listeners have had this feeling as well. Thanks again so much for all the great advice and help throughout this IF journey. Keep it up, please." 

Gin Stephens: All right, so, I do not agree with the idea that when you're fat adapted, you will no longer crave carbs in your eating window. I'm somebody, who eats carbs every day in my eating window. I don't feel that I shouldn't want to have them. They made me feel great. But when you say that you're eating or snacking on carbs, and you have the urge to keep eating them, and you can't stop, so many times people think they attribute this to carbs and really it's ultra-processed foods. I would be interested to know what exactly are the things you're eating or snacking on. For example, cherry tomatoes, those are carbs, mostly carbs. I feel I can only eat so many cherry tomatoes. Then I'm like, "All right, I've had enough of those." But give me a bag of Cheetos and I have no off switch for real. My brain would never say to stop eating those. It's the ultra-processed foods that are legitimately, genuinely designed in the lab to keep us eating them. The flavor profile, the fat and carb ratio, because those Cheetos that I just mentioned are not just high carb, they're also high fat. If I said, "What kind of food is this?" Probably, most people would say, "Oh, that's a carb." Well, it's high carb and high fat. That's not even right. I would like you to think about when you're saying you're overeating carbs and can't stop, I would bet you're talking about ultra-processed foods, and I bet they're high carb and high fat, and instead just eat real food.

Melanie Avalon: That's what I was going to say exactly that the type of carbs is probably key. Robb Wolf often talks about this clip from some TV show. It was some TV show, like, one of those eating TV shows, where a guy-- I think he would always go and try to eat massive amounts of food. There's some episode, where he's having to eat, I don't know how many pounds of ice cream. He's getting sick, and can't eat anymore, and then he asks for French fries. Then when he eats the French fries, he's able to eat more ice cream. It's probably because switching back and forth the variability of it hacks our brain to keep wanting more. It's playing with us, these foods. Again, that was an example of switching from sweet to salty, but I think a similar thing can happen if you're eating not having the carbs and then switching to the processed carbs. It can definitely have that effect. It also can be depending on-- Let's say it is Whole Foods carbs, it also could be that some people just do better on a lower carb diet. Even with the Whole Foods carbs that it creates blood sugar regulation issues and ups and downs when they do eat carbs. I don't want to make blanket statements, but on the flipside of that, I think there are a lot of people who get stuck in the low carb world and think that's going to be the case if they integrate carbs back in, and it's not necessarily the case. So, yes, that was all over the place. Yeah, I would try switching to Whole Food carbs if you haven't already. Yeah, those are my thoughts. 

Gin Stephens: I just really also think a lot of people are confused by what actually carbs are. Really honestly, like pizza, and burgers, and fries. They're like, "Yeah, carbs like that." [laughs] Those foods have carbs, but they're also high fat, and also, a lot of them have a lot of protein too. It's just the fact that they're ultra-processed. It's like in the common speak, ultra-processed foods are just considered carbs and that's what's evil about them is the carbness. But ultra-processed fats are also terrible. Ultra-processed proteins are terrible. Ultra-processed foods are not good for our bodies. Now, because I'm cleanish, I still include them, but they're not the main part of what I'm eating. So, it makes such a difference. 

Melanie Avalon: Exactly. 

Gin Stephens: All right. Are we ready to go on? We have another one from 2018. You were back in the archives. [laughs] 

Melanie Avalon: I was. 

Gin Stephens: This one is from Nitu and the subject is: "Periods." Nitu asks, "Can I do intermittent fasting when I have periods?" 

Melanie Avalon: Okay. Short and simple question. First of all, for any question that says, can I do, you can do whatever you want. I know that's a silly answer, but I think it's an important concept to consider, because it's not we're making the rules. Gin and I are not making the rules, nobody's making the rules. You can do whatever you want to do just in general with everything and that's why I think it's so important to look at different opinions, and different perspectives, and seek truth, and find what works for you. So, I don't have the answer, the definitive answer for anything. I can just give you my opinion and my thoughts. All that said, we've talked about this a bit on the podcast before and there is a lot of concern out there, people thinking that women cannot do intermittent fasting on their periods that it's too stressful for their bodies. But there are so many women doing intermittent fasting, doing it while they have their periods, and experiencing amazing health benefits, reversing health conditions. 

It can become too stressful for women, intermittent fasting, independent of cycling and periods. If a female is doing intermittent fasting in a way that is too restrictive, it can definitely be too much of a stressor on the body. It may affect their menstrual cycle and be a problem there. I actually just had Cynthia Thurlow back on the Melanie Avalon Biohacking Podcast. So, I will put a link to that episode and also, her new book just came out Intermittent Fasting Transformation, and it's really, really wonderful. She specifically focuses on intermittent fasting for females and she dives deep, deep, deep into hormones and enstrual cycles, it's a very eye-opening read. 

Gin Stephens: Can I tell you something funny? 

Melanie Avalon: Mm-hmm.

Gin Stephens: My interview with her came out on Thursday and yours came out on Friday. Did you know that I interviewed her as well recently?

Melanie Avalon: Did I know that? I might have.

Gin Stephens: Well, anyway, it's just so funny. Mine, that's just where mine came up in the lineup. I didn't put her to the front of the line just like I interviewed her a while back. Well, I interviewed her. It was a long time ago. Gosh, it was before Christmas, but whenever it was, I knew it would come out right before her book was coming out. The timing was just perfect. It happened naturally. I didn't move her around. It just happened to come out at the same time. Yeah, but it's just so funny, because it sounds like to me you purposefully put hers, where her book would be. But it just worked out that way for when I scheduled her. Yeah, but the fact that they came out one day after one another is funny to me. I thought I wanted to mention that. 

Melanie Avalon: Actually, I did interview her quite a while ago, but I purposely aired it, because her book is coming out on the 15th, I believe. When does this episode air?

Gin Stephens: On the 28th. So, her book already be out by the time this comes out. 

Melanie Avalon: I wish this was a little bit earlier, because I'm actually doing an IG live with her on the 18th. 

Gin Stephens: Sorry, y'all, missed that everybody. 

Melanie Avalon: What was interesting is, so, I was saying to seek different perspectives and opinions, and Cynthia's belief about the matter-based on her research as she thinks that there should be no fasting longer than 12 to 13 hours the week prior to menstruation. It's really about finding what works for you and you're going to get a lot of different perspectives, but something I regardless of the approach you take and your personal beliefs, the things I do believe I already said, which is that I do think it's women can become too restrictive with fasting. It doesn't mean that fasting is necessarily, naturally restrictive or that fasting by itself is a problem with your periods, I don't think. But I think women can get too restrictive in general with the fasting and then it might be a problem. Gin, what are your thoughts?

Gin Stephens: Yeah, I never stopped fasting around my cycle ever. I just kept going. I got great at listening to my body. There was always a day, it was funny. I had an app, because I'm on the other side of menopause now. But I had an app, been tracking my cycle from 2012 the whole way through. I could go back and look at it right this minute unless the app died, which apps do. [giggles] You'll go back look at an old app and it isn't supported anymore. But this app, I used from 2012 till all the way through menopause. As I was going through perimenopause, my cycle got less regular, which is very normal during that period of time. But I would find that I'd be starving one day, like, so hungry and I'd be like, "What's wrong with me? Why am I so hungry?" Then the next day, boom. My period would start with clockwork. Finally, I got to the point where I be like, "I am so hungry today and I bet I'm getting ready to start tomorrow." Because it was no longer regular by that point, like I said, because of perimenopause. Boom, there it was. I could just tell by my appetite. I think we have signals in our bodies for a reason. So, listen to your body. I think the question, the concern would be fertility. if you're not trying to get pregnant not in your childbearing years, then the point is moot more so. Because you still don't want to disrupt your hormones, but it's not as big of a deal. 

Melanie Avalon: I just want to comment on that. 

Gin Stephens: I might be wording it in a clunky way. The question comes up, because women who want to get pregnant worry that they're going to disrupt their cycles and not be fertile. When you get to a certain age, that's no longer a factor. I guess that's all I'm trying to say. But here's the thing about that. I had Dr. Cecily Ganheart on the Intermittent Fasting Stories Podcast and she's an OB-GYN. She actually has her patients with PCOS incorporate intermittent fasting to improve their fertility. The question, "should we not do intermittent fasting, should we-- what should we do? It really just depends on you. If you're someone with PCOS, intermittent fasting can really be a benefit to you and help you get your insulin levels down. A lot of women become pregnant after incorporating intermittent fasting when they've had PCOS. 

On the flipside, if you're someone, who hopes to get pregnant and you're doing intermittent fasting, but you're doing it in a restrictive way, it could negatively impact your hormones to the point that you have trouble conceiving. But of course, any restrictive diet would be the same. You don't want to do an overly restrictive diet, when you're trying to conceive, whether it's fasting or anything else. That's the time to really nourish your body. I think we get caught up in periods, because that's the part that's easy to see. But our hormones are doing different things all throughout the cycle at different phases. You just said, Melanie, Cynthia recommends the week before that was when you would scale back your fasting. That would not be when you're having the period. It would be the week before. There's just so much going on in your body. Intermittent fasting could be very beneficial, or it could be a problem, or it could be neither. It just really depends on your hormonal health. 

Melanie Avalon: Yeah, and the thing that Cynthia talks about is, she says, she really likes a lady's menstrual cycle, because you just mentioned this, it's something you can see. It is something that you can monitor as a sign of your stress levels. But the caveat I want to provide with that is that, a lot of people find when they first start intermittent fasting, it might change it a little bit in the beginning like get lighter, or skip a cycle, or change length between days. If you write it out that it does end up regulating, but that aside, it can still be a nice indicator of what might be going on and you reverted it to re-message it. 

Gin Stephens: Yeah, I knew it was coming out wrong. That's not what I was meaning to say. I was like, "I got that."

Melanie Avalon: Because what we don't want to say and this is what you clarified. We're not saying that, because you don't want to be pregnant that you shouldn't pursue fertility promoting lifestyles. 

Gin Stephens: I was more thinking about it through the lens of menopause. When you're no longer in your fertile years, it's a different-- But still, hormonal health is important no matter what stage you're in. You want to have your balanced hormones. But I think what I was trying to say was that it's more a central during your fertility years when you're actively trying to conceive, you need to pay more attention to it than ever.

Melanie Avalon: That is something else in Cynthia's book. She's much more lenient with fasting. You know what? I need to double check. I'm not sure. I'd have to double check. But I don't know if she still has that recommendation for menopausal women. 

Gin Stephens: I don't think she does. After menopause, you don't have to fast differently. I think I remember that. 

Melanie Avalon: If not that, it's definitely not as much of a concern. 

Gin Stephens: But you do need to be more cautious if you're trying to conceive. You need to make sure that you're nourishing your body well and not over restricting either through intermittent fasting or any diet. We're not teaching that to women. That's what's so frustrating. We're not teaching women not to over restrict with any diet. We're teaching them to restrict and that's the wrong thing to do. 

Melanie Avalon: Yeah, exactly. Well, this has been absolutely wonderful. So, a few things for listeners before we go. If you would like to submit your own questions for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. The show notes will be at ifpodcast.com/episode258. You can get all the stuff that we like at ifpodcast.com/stuffwelike and you can follow us on Instagram. I am @melanieavalon, Gin is @ginstephens, and I think that is all things.

Gin Stephens: All right. Well, I enjoyed it. 

Melanie Avalon: Anything from you, Gin, before we go? 

Gin Stephens: Nope. 

Melanie Avalon: All right. Well, I really enjoyed this and I will see you next week. 

Gin Stephens: All right. Bye-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. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team. Administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

STUFF WE LIKE

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More on Gin: GinStephens.com

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Mar 20

Episode 257: Caffeine Pills, Glycogen, Dietary Fat, Hypoglycemia, Stevia, Dirty Fasting, Hunger, And More!

Intermittent Fasting

Welcome to Episode 257 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

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To submit your own questions, email questions@IFpodcast.com, or submit your questions here!! 

SHOW NOTES

LMNT: For A Limited Time Go To drinklmnt.com/ifpodcast To Get A Sample Pack For Only The Price Of Shipping!! Learn All About Electrolytes In Episode 237 - Our Interview With Robb Wolf!

BEAUTYCOUNTER: Keep Your Fast Clean Inside And Out With Safe Skincare! Shop With Us At MelanieAvalon.com/beautycounter, And Something Magical Might Happen After Your First Order! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz
Join Melanie's Facebook Group Clean Beauty And Safe Skincare With Melanie Avalon To Discuss And Learn About All The Things Clean Beauty, Beautycounter And Safe Skincare!

Listener Q&A: John - Caffeine Pills

Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization

Listener Q&A: Giuseppina - Lots Of Topics With Questions!! Glycogen, Dietary Fat, Hypoglycemia, Stevia, Dirty Fasting, Hunger

JOOVV: For A Limited Time Go To Joovv.com/ifpodcast And Use The Code IFPODCAST For An Exclusive Discount!

TRANSCRIPT

Melanie Avalon: Welcome to Episode 257 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember, the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine, if it's that time, and get ready for The Intermittent Fasting Podcast.

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I am loving LMNT and I think you guys will too. Again, this is completely free. You have nothing to lose. Just go to drinklmnt.com/ifpodcast. That's D-R-I-N-K-L-M-N-T dotcom forward slash I-F-P-O-D-C-A-S-T. I'll put all this information in the show notes.

One more thing before we jump in. Are you fasting clean inside and out? Did you know that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic, and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient and their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a Band of Beauty member. It's sort of like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show.

Melanie Avalon: Hi, everybody and welcome. This is Episode number 257 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with Gin Stephens.

Gin Stephens: Hi, everybody.

Melanie Avalon: How are you today, Gin?

Gin Stephens: Well, it is a beautiful day. I've been sitting out in the sun. I actually read something really interesting the other day, which might explain why I've had more trouble sleeping lately and why I sleep so much better at the beach.

Melanie Avalon: Is it grounding? 

Gin Stephens: No. [laughs] It's sunlight. Of course, we all know that when you go out in the sun it increases your vitamin D levels. But it also affects your melatonin production. You probably knew that already. I'd never thought about the sunlight and melatonin. I've got low vitamin D. I just had InsideTracker. I just had my bloodwork done.

Melanie Avalon: Oh, you did? 

Gin Stephens: I did it. Yeah. 

Melanie Avalon: Yeah? Did you find anything interesting?

Gin Stephens: Well, my vitamin D level is really low. [laughs] But I had been really struggling to sleep. I was like, "Why am I all of a sudden having such a hard time sleeping?" Well, it's been winter I haven't been outside, I haven't been getting sun, I've been very, very busy. The past couple days, I've been going outside and now that the weather is warming up, I've been purposefully going out and getting sun. Last night I slept great. 

Melanie Avalon: Nice. 

Gin Stephens: I know. I think we hear about the sun and vitamin D so much that you think that's all the sun is doing, right? I hadn't really thought about it with melatonin production.

Melanie Avalon: Yeah, it really regulates the rhythm of your melatonin release getting that sun early in the morning.

Gin Stephens: Yep. Getting that sun, I'm getting out there, but that explains like I said that why I always sleep so much better at the beach or that might be part of it. Because I get a lot more sun when I'm at the beach. 

Melanie Avalon: Very exciting. 

Gin Stephens: It is exciting. Oh, can I also tell you something else? I am going to throw up. I have ruined everything moment yesterday. Oh, my God, it was the worst. ginstephens.com disappeared. It was gone. I was trying to redirect. How we had the social network, the Delay, Don’t Deny social network, dddsocialnetwork.com, and that didn't work out well with the technology. We moved it to circle. Now, we have the Delay, Don’t Deny community, but it's a separate platform. The web address is different. We had dddsocialnetwork.com for the one that we left, we left them in September, but it was still hanging out there. I was like, "I need to redirect that site in case people ever go back and try to find it." We had some final words there, but we're going to lose the access to it, because it's been a year. We had a year contract with them. So, it's going to disappear. I'm like, "All right, well, if it disappears, I need it to redirect." I'm in Weebly trying to redirect dddsocialnetwork.com, so, it goes to ginstephens.com, and somehow, I don't know what I did, but ginstephens.com was gone. 

Melanie Avalon: Wow. 

Gin Stephens: And I was freaking out. All the content, it suddenly was like, "Get started and publish your website." I'm like, "What, what, what?"

Melanie Avalon: How long was it down for?

Gin Stephens: It was not very long. I got on chat with tech support for Weebly. They were fantastic. So, if anyone is thinking about starting a website, Weebly was great. It's an easy website builder. But I was like, "Oh, my God, I've lost all the content." He sent me a screenshot. He's like, "You mean this content?" I'm like, "Oh, my God, hallelujah, it's somewhere." [laughs] I don't know, but he fixed it. Oh, I thought I was going to die. 

Melanie Avalon: I use GoDaddy for our sites. I also love GoDaddy. But I've had quite a few panic calls with GoDaddy, where it was like, "Talk me off the ledge. The website is somewhere."

Gin Stephens: It's somewhere and he was able to also help me fix it, so that it does redirect. If you try to go to dddsocialnetwork.com. It does redirect to ginstephens.com now. Ah, anyway, I was really freaking out. But can you imagine if you lost everything for your website, everything?

Melanie Avalon: Does Weebly have the backups and everything?

Gin Stephens: Apparently. [laughs] Thank the Lord, because-- Anyway, oh, my God, it was the worst. So, what's up with you? Anyway, it was actually the best, because they fixed it. 

Melanie Avalon: And now, you know that there are backups. 

Gin Stephens: Exactly. But I never want to touch the backend all that. That technology man, it's hard. 

Melanie Avalon: I don't understand it. 

Gin Stephens: They start saying things like-- Anyway, just the word redirect is hard enough. Now, I understand redirect, honestly. But there's just there's a lot going on.

Melanie Avalon: Every time we've switched platforms for our show, I've been so nervous. There's been moments, where I was convinced that we lost, because we recently switched platforms a few weeks ago for this show. There was a moment where I thought we lost half our episodes. Did you know that happened? 

Gin Stephens: I didn't know. You thought you lost half the episodes? 

Melanie Avalon: Yeah, half of them stopped showing up on all the platforms. I was like, "What is happening?" Our host was like, "Yeah, this sometimes happens if something about didn't finish importing." I was like, "Oh, my goodness." [laughs] like they were gone. But all is well, all is well. 

Gin Stephens: Well, yeah. All is well, if you don't lose everything. That's all I'm saying.

Melanie Avalon: But if you do, you can just start afresh.

Gin Stephens: Well, I don't want to start afresh. [laughs] I did not want to start afresh with my website. No. Anyway, I was imagining, I was going to have to do it. I was like, "I'm never going to sleep again. I'll be rebuilding my website." But okay, I didn't have to.

Melanie Avalon: If that happened, I would just hire somebody out to--

Gin Stephens: You see, I've got all the blog posts that I had written. They would have been gone. The content, exactly. Well, I could rebuild it. Weebly is easy to build on. I would not hire someone now. I built it the first time. I could rebuild it, but I don't want to. That's what I'm saying. I do not want to. Anyway, good times. Anything new with you?

Melanie Avalon: Just all the normal things. We are getting closer to our final formulation for our magnesium for my next AvalonX supplement. So, that's really exciting. It's a matter of figuring out which forms to put in, and which amounts, and there are so many different magnesiums. Yeah, that's the main thing. Then, so, I'm working on the EMF blocking product line and then also working on a pet food line.

Gin Stephens: You really are. You're going forward with the pet food. 

Melanie Avalon: Mm-hmm. 

Gin Stephens: Very cool.

Melanie Avalon: Yep, and then just the shows. So, life is good.

Gin Stephens: Yeah, well, the busier you are, the more you get done. That's what I've always found.

Melanie Avalon: It's just fun. I just love doing all the things. I'm just so grateful that you get to wake up and work on things that we love. 

Gin Stephens: Exactly. 

Melanie Avalon: And not have to report to anybody like being your own boss. 

Gin Stephens: That's huge, because I was a teacher for 28 years and so, very much not my own boss. I loved it and I was good at it, but that last year, when I really realized how much I wanted to be doing that I couldn't do, because I felt stuck to the job all of a sudden. After never feeling that way, I all of a sudden did. 

Melanie Avalon: Yeah. So, that must have felt really freeing for you. 

Gin Stephens: So freeing. Grateful, ever grateful. 

Melanie Avalon: Do not take it for granted. 

Gin Stephens: Oh, no. Not for one second.

Melanie Avalon: So, shall we jump into everything for today?

Gin Stephens: Yes, let's get started. 

Melanie Avalon: All right, so, a very short question to start things off. This comes from John. The subject is: "Caffeine pills". John says, "I can't drink black coffee. Is it okay to take a caffeine pill upon waking instead?"

Gin Stephens: Well, you can. [giggles] When we think about something like a pill of any kind, they're all going to have fillers and stuff in there. Your caffeine pills going to have fillers in there. I feel for me, if I was not going to drink coffee, I would wean myself off of caffeine. I don't know. I don't think I would need caffeine. I enjoy coffee, the experience of coffee. Personally, I wouldn't want to put a caffeine pill every day into my body. I would just wean myself off caffeine. Yeah, you can if you want to. But I probably wouldn't, but you can. Is that though the worst answer in the history of answers, Melanie?

Melanie Avalon: No, no, not at all. I actually went through a caffeine pill phase. 

Gin Stephens: Did you? Were you taking it for caffeine benefits, like, adding extra caffeine?

Melanie Avalon: I was taking it, it was probably right after college, and in college, I was drinking so much coffee. I wanted to have a way I could control my caffeine intake and not-- Because you know what the coffee, you could just keep drinking coffee. I wanted to switch over, and just have a dosage, a pill, and then be done for that morning, pep in your step. Gin just said this, but can you or is it okay? Yes, it is okay. You probably would want to look at the other ingredients in the pill. I would look at the why, for why you want the caffeine. So, if you want the caffeine-- [unintelligible [00:15:28] don't want to drink coffee.

Gin Stephens: Well, he doesn't like black coffee. Actually, now, that I mentioned that part, I think John could drink black coffee. That's what I would do. I would just retrain those tastebuds, John.

Melanie Avalon: Yeah. A lot of the proposed benefits for coffee are due to the caffeine. But a lot of the benefits are found in decaf as well. A lot of the benefits aren't necessarily even from the caffeine. They could be from polyphenols and the plant compounds in coffee. You're not going to get all of those benefits from a caffeine pill. And also, the way your body handles the caffeine, we think we talked about this in an episode a while ago, but the curve of how your body processes the caffeine is different when it's in coffee or tea form versus caffeine pill. The caffeine pill tends to be a much bigger spike and drop compared to coffee and tea, which is a more gentle slope and likely has more beneficial effects throughout the whole body.

Gin Stephens: Exactly. Yeah, because so much of what's good about the coffee is not just the caffeine. 

Melanie Avalon: Yes. You know what so interesting, though is, I just think it's so interesting how, especially in the plant polyphenol world, how people attribute different things to the benefits. So many people will say, the polyphenols in plant compounds and coffee are working because of this reason. The Sirtfood guy diet would say, it's all about the sirtuins. But then I just interviewed Steven Gundry and he talks about polyphenols. But for him, it's all about the mitochondrial uncoupling. People have different reasons for why it works. But I guess, it doesn't change the fact that good things are happening. 

Gin Stephens: They do so many things we don't even know. That's the thing. For example, beta-carotene in carrots, right? People are like, "Oh, carrots are good for you. It's because of the beta-carotene." But then when they made a beta-carotene supplement, it didn't have the expected effects the same way like a carrot would. It's just because there's also thousands of other compounds inside that carrot. We've identified this one, but that doesn't mean it's the magic compound.

Melanie Avalon: Mm-hmm. Exactly. I feel that's a long-winded answer. So, the answer is yes. But yes, and maybe there's a better option.

Gin Stephens: I really do want to go back to what John said, because I think I'm getting the psychology of it now, like, when I read it again. "I can't drink black coffee" from John. The reason he wants to take the caffeine pill, I'm now assuming, I'm reading more into this question. He's used to drinking coffee just not black coffee, so, now that he knows it needs to be black to fast clean. He's like, "Well, that's a deal breaker. I just am going to quit coffee." So, John, I want to tell you my story about this. I was the same way. When I read The Obesity Code and realized that stevia would cause you to have a cephalic phase insulin response, and I wanted to keep my insulin low during the fast, and so, it was counterproductive to drink stevia in my coffee all morning long, that wasn't good for me. I was like, "Well, I can't drink black coffee. So, I guess it's no coffee for me" and I quit coffee for just a few days. Then, I realized I missed coffee. 

I liked the act of drinking coffee. I was like, "Well, I'm just going to hold my nose, and suck it up, and I'm going to drink my coffee black." I did and I adjusted so quickly that the old me probably wouldn't believe that it would happen so quickly. Your tastebuds really do change. If you think you can't drink black coffee because you're used to drinking it with stuff in it, if you like the smell of coffee and you've enjoyed coffee in the past, then you can train your tastebuds to black coffee, too. I really think it opened up my tastebuds, my palate to the point that now I can tolerate a lot more bitter foods that I used to find to be really yucky. Now, I think my tastebuds had a whole remodel. So, now, I don't mind so many other foods that used to bother me, anyway.

Melanie Avalon: I have a question for you about this. We talked about the importance of the clean fast and the black coffee. Let's say, a person really only likes drinking coffee, super steviad up, super creamed up. Would you prefer or suggest, if they are open to tapering down? So, doing slightly less cream, slightly less stevia, and tapering down over a few weeks, would you suggest that or would you suggest not?

Gin Stephens: Well, it's just going to make it harder in the long run. You think it's making it easier? 

Melanie Avalon: The tapering?

Gin Stephens: Well, it's going to also, you're not going to be fast and clean. It's going to make your fast harder. It going to make your fast really hard. I just know from what I've heard from so many people, even if it was just my own experience. My own experience was, when I switched to the clean fast, I could not believe the difference in myself. But if it was only my study of one, obviously, that's just me. But I've also heard it literally from thousands of people. It makes such a difference. My recommendation is not to taper or drag it out, because you're only making it harder. If you just, bam, you just do it, and your tastebuds will change.

Melanie Avalon: I just find this so interesting. I think we have the same thoughts about this concept, but flipped for food versus fasting. For fasting-- I don't know. I haven't really thought about this. 

Gin Stephens: What do you mean? I don't know what you mean. 

Melanie Avalon: I feel for fasting, I think if a person felt comfortable with the tapering approach with fasting, that's what I would maybe advocate for with the food. I feel I would rather just go all in rather than taper with the food approach.

Gin Stephens: You're more all in with the food anyway or I am not. I'm ish with my food. I'm clean-ish. I don't ascribe to a very regimented eating style.

Melanie Avalon: The end point would be different. 

Gin Stephens: Right. Now, I'm not trying to get to a regimented eating style. I appreciate that some people feel better on a lot of different eating styles, some of which are regimented, but I don't want to or feel better that way. So, yeah. That was an interesting thought. Yeah, different end point. I just know that from what I've heard from people like Dr. Fung and his group, I think they call them crutches. When you're putting cream in your coffee, they call it a crutch, and you wean yourself off of it. We've actually found with people. It actually makes it harder. You think that it's helping you, you think it's making it easier for you to transition, but it actually is delaying your transition and making it more likely that you're like, "I hate fasting, it's so hard." If you just from day one, fast clean, it's just such a difference. I've just heard it in my community, because I'm so clean fast, working with lots of new fasters over the years, thousands and thousands of them. The number of people who have said, "This is what I used to do, and then I switched to what you said to do, and oh, my gosh, the difference." I've heard of a lot of times. I really think it makes a difference. So, that's what I would recommend.

Melanie Avalon: I wonder if they've done any studies on the timeline of people's tastebuds changing.

Gin Stephens: With coffee or just in general? 

Melanie Avalon: Probably in general. 

Gin Stephens: We've talked about one before. I remember us talking about something at some point where how quickly your tastebuds turnover. It's faster than you think. I can't remember what we said, but I know it was years ago we talked about this very topic.

Melanie Avalon: I want to read this study. I just googled it briefly. This one's called "understanding the role of bitter taste perception in coffee, tea, and alcohol consumption through Mendelian randomization." [laughs] Put that on the to read list. [laughs] Good times. Okay, so, you can do it, John. 

Gin Stephens: You can, John. You can drink black coffee. [laughs] All right, or, you can have a caffeine pill but I wouldn't. 

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Gin Stephens: We have a question from Josephine and the topic is, lots of topics of questions. "Glycogen dietary fat, hypoglycemia, stevia, dirty fasting, and hunger." She says, "Dear Gin and Melanie, as an avid longtime listener, I have stockpiled my most persistent nagging questions for you after listening to every one of your podcasts and still not finding the answers. I would so appreciate you giving some thought to my questions as I cannot find clear answers to them no matter how deep a rabbit hole I dive with research. Most of these questions stem from the intriguing information I have culled from wearing a CGM for the last several weeks. For context, I am slightly dirty fasting about 14 to 16 hours every day." Josephine you're getting my teacher look. I'm looking at you with it right now. She says, "and I have been off and on for the past year. I took a five-month break from clean fasting to follow the Ray Peat bioenergetic diet as I was feeling sluggish and low energy at one point while clean fasting. The first few months of clean fasting I felt great, lost all the weight, but then stopped sleeping well, and found out I was hypothyroid. At which point I read Ray Peat's philosophy and thought I'd try it. 

I did feel good not fasting and following the bioenergetic way of eating. Breakfast upon awakening, orange juice and milk between meals for adrenals, avoiding high-fiber vegetables, etc. But I gained a ton of weight and hated in the end feeling heavier. So, I went back to fasting, and listening to you guys, and dropped the weight and felt better. Only this time, I added stevia and a teeny splash of milk in my coffee. So, I enjoyed my life more. Maybe I'm weird, but black coffee is so depressing to me. I can't sustain fasting like that for my whole life." 

Melanie Avalon: Here it is again.

Gin Stephens: Oh. [laughs] "Now, that's what I do. 14 to 16 hours of dirty-ish fasting. When I ate, it was mostly lean proteins, and fruits, and vegetables. I got the CGM, because I wanted to understand what amount of food and combination of macronutrients during my eating window would allow me to feel satisfied, but not gain weight. Here are my questions."

Melanie Avalon: Can I jump in really quick? I was just going to talk about what-- so people know what the Ray Peat diet is a little bit.

Gin Stephens: I also want to talk about the dirty fasting and what my philosophy about that. But go ahead and talk about Ray Peat first.

Melanie Avalon: I'm very familiar with Ray Peat. I find his work very fascinating and he doesn't really have a diet. He doesn't ever say, this is what you do. It's a collection of philosophy that he's written about, and there are a lot of forums, and people have come up with his takeaways, and created this Ray Peat diet. The way I found his work is because I kept googling what I was eating. He's not a fan of fasting. But I kept googling the types of foods I was eating and I kept coming back to Ray Peat. Basically, the foods I eat are very Ray Peat-ish. So, that said, he does advocate things like orange juice, and even sugar, and Coca Cola. He's for a low fiber, low residue, running on glycogen, and glucose high, less inflammatory protein, so fish. He loves fruit, he loves dairy. He's all about like stroking the metabolism.

Gin Stephens: Did you mean stoking?

Melanie Avalon: Both stoking, stroking. Is it not stroking? Is it stoking?

Gin Stephens: Stoking. Stroking, I don't understand stroking the metabolism. Maybe that's the thing. I don't know about stroking the metabolism, but stoking the metabolism is like firing it up. Is that what you meant? 

Melanie Avalon: That is what I mean. 

Gin Stephens: You're stoking it.

Melanie Avalon: I'm going to see if anybody says that. 

Gin Stephens: Stroking the metabolism. Here's a funny story, where we are not going to edit this out, by the way. Here's the funny story. Really intelligent people all the time use words wrong. Here's an example. Chad, my husband, PhD, very smart guy. He thought the phrase was "Don't take me for granite." G-R-A-N-I-T-E. All his life, he thought it was "Don't take me for granite," instead of granted.

Melanie Avalon: When did he have that?

Gin Stephens: I don't know. It's been in the past couple years. He's like, "Wait, it's what, it's what?

Melanie Avalon: I would love to know, because I'm sure there are tons of things like that for everybody. What are the three biggest things for me personally, where I would just be like, "What?" [giggles] Stoking the metabolism, yes, he's all about that. But what's really interesting is, so, you can do his approach and I think lose-- He says this, because I've googled this. He says, "If you want to lose weight on his approach, you got to do the low-fat version." You got to eat the low-fat foods. Oh, he loves coconut oil, too. If you do it eating the higher fat foods that he advocates, so the high fat dairy, and I mean, it's a lot high fat dairy. A lot of people to gain weight. I don't think it's so much about Ray Peat's approach causes weight gain as much as how does your version of Ray Peat manifest, and are you doing a type that encourages weight gain or encourages weight loss? All that to say is, I think you can eat Ray Peat foods, and lose weight, and still get the benefits.

Gin Stephens: I think I would feel so terrible. If I tried to eat that all that sugary stuff, I don't do well. I don't do well with that.

Melanie Avalon: I don't eat the sugar, all of that. The foods I eat that are very Ray Peaty is. I eat a ton of fish, scallops. He likes fruit, vegetables, so, I can eat the cucumbers, fruits. He thinks a lot of fiber is irritating to the gut. So, not eating a ton of veggies and things like that.

Gin Stephens: Yeah, he's the opposite of what I eat. [laughs] 

Melanie Avalon: It's funny. Yeah, he probably is, completely. 

Gin Stephens: Yeah, I think so.

Melanie Avalon: I was just going to clarify that. So, go ahead.

Gin Stephens: "About the dirty fasting, I'm really proud of bringing the terminology clean fast to the world," because that happened in our Facebook group. We created the words fast and clean, the clean fast back in probably around 2017. It was after I wrote Delay, Don’t Deny. But then we started using the word. We needed something to talk in a way to differentiate what we were doing versus what you might find in other fasting groups. We're like, "We want you to fast clean." We started using that terminology and now, it's everywhere. People are using it. But when you say clean fasting, that implies there must be the opposite of that meaning dirty fasting. But I genuinely believe you're either fasting clean, or you're not fasting. So, I love that we brought the terminology 'clean fasting' to the world, but I really don't like the terminology 'dirty fasting,' because to me, if you're fasting clean, then you're not eating food, for example, or taking in energy or all of that. 

That being said, if you're having milk for example, that is not fasting. It is food, milk is food. You're doing a low-calorie diet. When you're having a little bit of milk here, a little bit of milk there, a little bit of milk, that is a very, very low-calorie diet. Can you lose weight that way? Yes. We've all lost weight on low-calorie diets. You could just have milky coffee all the time and I'm not talking obviously about Josephine, but just in general, hypothetically, someone could just drink milky coffee all day long if it's a low-calorie diet. But it's definitely food. Dairy is nature's perfect food for a mammal baby. We all feed our baby, all mammals feed their babies some kind of milk. So, it's food that's created for the period of time when you are growing the most. Think about that. When are creatures growing the most when they're babies and they're growing? So, to me, that's the last thing you'd really want to take in during the fast is dairy. Anyway, so, I really don't like the terminology dirty fasting just because first of all, it makes it feel it's a choice. "Well, I do a little dirty fasting, but it's no big deal." I really think you're not fasting if you're doing that. The same thing with the stevia. 

Your goal is to keep your insulin low. We've got three goals for the clean fast. Number one is keep your insulin low. Why? Why do we want to keep our insulin low? Well, it's because if you've read Benjamin Bikman's book, Why We Get Sick, high levels of insulin are linked to so many of our problems. Our health conditions that are just rampant. And also, insulin is anti-lipolytic. Meaning, it keeps you from tapping into your fat stores effectively. So, now, let's think about you're having the stevia in there that's keeping your insulin raised. When I gave up my stevia it was because I read in The Obesity Code that stevia actually caused your body to release more insulin than table sugar. Jason Fung said that in The Obesity Code. I highlighted it, and took a screenshot of it, and I'm like, "What?" So, I certainly wouldn't put table sugar in my coffee. Why would I want to raise my insulin more? Because high levels of insulin keep your body from tapping into your fat stores well. Like I said, it's anti-lipolytic, anti-fat burning. I'm like, there is no reason why I would want my insulin to go up. When I'm fasting, I want my insulin to go down, because I want to tap into fat stores. Okay, so, fasting goal one: keep insulin low. Fasting goal two: tap into your fat stores by not adding anything that's energy for the body. That would be whether you're adding your MCT oil, or butter, or anything like that. You don't want to do that either. 

We also want to keep autophagy going strong. Protein affects autophagy. There's a little bit of protein in milk. I would really encourage you to rethink what you're doing. You're fasting in my opinion until you have that stevia and milk. Then your window is open and now you're low-calorie dieting. Keep that In your mind and it made me sad the way you said. I'm trying to find it in the question that the black coffee was so depressing that you can't sustain fasting like that for your whole life. I would encourage you to make a mindset shift, because as long as you think "I can't enjoy my life if I'm drinking black coffee, it's so depressing, I can't sustain fasting like that for my whole life. That's what you're telling yourself. That's the story your brain is telling you." But what if you flip the switch and said, "I want to have low levels of insulin, because that is healthier for my body. I want to get all the benefits of the clean fast and I want to tap into my fat stores, because I have low levels of insulin, and I'm not taking in milk, and that is what I want to do for my whole life doing it for the health reasons." 

If you make that mental shift and went to the black coffee and instead of thinking of it like, "Oh, this is so depressing. I can't believe I'm drinking this terrible black coffee." If you're like, "Well, I'm drinking this because it's a much better choice for health for me." If you could just flip that switch and realize you want the benefits from fasting, fast clean, so, I'm going to encourage you to really do that and I think its life changing. Do you have anything to add to that, Melanie?

Melanie Avalon: Just that, that is going to be very helpful for the question she asks a little bit later. I'm glad that you said all of that.

Gin Stephens: It also goes along with the question that we had a minute ago from John, the black coffee. All right, so, we're ready to keep going with the questions. All right. She said, "in the beginning, my blood sugar levels were 70 to 80 while fasting. Whenever I ate, they would rise and fall quickly to below my fasting blood sugar levels. So, reactive hypoglycemia, what would you say? Would you say that's reactive hypoglycemia?

Melanie Avalon: Probably, yes. Basically, reactive hypoglycemia is where when you eat, your body releases insulin, but it releases more insulin than is needed. It's too effective in a way. So, then your blood sugar drops below what it was prior to eating.

Gin Stephens: Okay. So, it goes on to say, "This was interesting, because it helped me understand why I was never satisfied after starting to eat. I upped my dietary fat intake and was pleased to find out that it helped the reactive hypoglycemia and level of satisfaction." So, yes, that is true. That's one thing that really I learned doing the-- I knew this already, but doing the ZOE testing was how it changed things when you combine different foods. It made a huge difference. I knew that if I ate for example of plain baked potato with nothing on it that I would feel a crash later, but if I put butter and sour cream, then the fat helps the way your body processes those quick acting carbs and then it's steady, and you don't have that crash. But it was interesting to see it right there in ZOE to see the numbers change. Like, "Here's what a plain potato is. Now, you add this butter to it and it increases the score for my body." Anyway, so, that makes a lot of sense. 

The way I'm interpreting this, Melanie, in the beginning, this means probably back when she was fasting clean. She used to fast clean and, in the beginning her blood sugar levels were 70 to 80 while fasting. I think that's important. Then here's the next part of that question. "However, now, my fasting blood sugar the next day remains in the 90s and the 100s literally all day. I never want to open my week eating window when the levels are so high like that. Does this mean I don't clear fat well? I don't want to gain weight by eating if my glycogen levels are never depleting enough. Yet, I also don't want to go back to low fat and find myself hypoglycemic and hungry all the time, what to do?" Now, I'm so curious what not clearing fat would have to do with blood-- Maybe she means, because she ate fat yesterday?

Melanie Avalon: Yeah, what she's saying is, when she was doing low fat, really low fat, she would have a reactive hypoglycemic response and she would still be hungry. But the next day, she would have lower fasting blood sugar levels. When she added fat, she didn't get that reactive hypoglycemic response. She felt more satisfied. But the next day, she had higher fasting blood sugar levels.

Gin Stephens: I'm curious if one of these was done with clean fasting and one of them was not. Because she said, she did do clean fasting, then she stopped doing clean fasting.

Melanie Avalon: She went back to fasting. I think she's been doing her version of the dirty fasting through all of this, because she says she was doing Ray Peat, and then when she went back to fasting that she did it with the stevia and the tiny splash of milk, I think that's been consistent from what I'm reading.

Gin Stephens: Okay. So, when she says in the beginning she's talking about recently.

Melanie Avalon: Yeah. The time I'm getting from this what it sounds is, she did clean fasting, then she did Ray Peat, then she went back to fasting, but she did it with the dirtiest fasting.

Gin Stephens: Milk and stevia?

Melanie Avalon: Yeah. But the beginning of her return to fasting was low fat. She's having reactive hypoglycemia. Then she went to a higher fat, no more reactive hypoglycemia. But she has higher fasting blood sugar levels the next day. That's the timeline I'm getting from this. 

Gin Stephens: Well, we'll assume that's what it is. 

Melanie Avalon: Feel free to let us know, Josephine, if it's not. But I do have thoughts on this. Do you want me to jump in? 

Gin Stephens: Yep. 

Melanie Avalon: Yes, this is what I've seen. Actually, I'm really fascinated by this, because a lot of people say, adding fat to a meal reduces the blood sugar spike of the meal, which is true. However, what is often not accounted for is the longer-term effect, which has-- I've read studies on this, and this is what Josephine is experiencing, and that it can create a longer, higher blood sugar. That's like a much longer timeline.

Gin Stephens: It's like slow release. It becomes slow release instead of bam.

Melanie Avalon: Mm-hmm. It's longer. Rather than being up and down, it's not as high up, but then it's longer. Carrying into the next day, so that's quite a while. The next day she's seeing that she's having all day these higher blood sugar levels, I do think it's the fat that is causing that, and I do think that she's saying that her glycogen levels aren't depleting enough, which is likely happening. I would keep tweaking to find what works for you. Because I think in your head, it sounds like you think it has to either be this super low fat or this higher fat version. I think there are two options here. I would maybe try-- I don't know how you're adding the dietary fat. Were you actually adding fat like pure fat, which would be like oils, butter, things like that? If that's how you're adding it, I would maybe add it through more whole food versions. So, instead of oils and butter, just having maybe fat. Oh, yes, yes, because she's eating lean proteins, fruits, and vegetables. This is what I would try, Josephine. I'm very excited. If you're upping the fat was adding oils and butter, I would not add oils and butter. I would eat fattier cuts of meat. Instead of eating the lean protein, just have more whole foods, fattier protein, I would try that. I would see if that works. 

Another thing you could try is not upping the fat, upping the protein. Because protein can have a really beneficial effect on satiety and/or regulating blood sugar regulation. Instead of trying to fix it with the fat approach, you could try to fix it with the protein approach. Those are the two things I would try, and I would just keep tweaking, and I would keep using a CGM until you find the approach that works for you. Because Josephine, we actually follow a very similar diet it sounds like because I eat mostly lean proteins, fruits and vegetables, although, my vegetables are cucumbers. I will have the same response. If I go higher fat by adding in fat like oils or butter, I will have higher resting blood sugars the next day. But if I add in just fattier cuts of meat, so salmon, maybe adding in some more red meat and things like that, I can mitigate all of this. So, that's what I would try. 

Gin Stephens: I would also, again, I'm going back to fast and clean, because we haven't talked about the fact that when you're putting milk in your coffee, the milk breaks down and there's sugar in your bloodstream. Some of that might be coming from that milk. Anyway, just FYI. Milk can absolutely cause your blood sugar to go up. So, if you see what happens, leaving the milk out, see how that affects your readings. 

Melanie Avalon: If the milk was consistent through all of it, then it probably is more the dietary shift that created it. But that said--

Gin Stephens: Stop adding stuff in during the day and that will--

Melanie Avalon: Yeah, it could be that if you do the black coffee, then it results that without having to.

Gin Stephens: Exactly. Change what you're eating. Yep, I just know my blood sugar. We're all different with the way we our bodies clear the fat, and the blood sugar, and all that. My experience may not be the same as someone else's. But from wearing a CGM briefly, what I found was, when I woke up in the morning, my blood sugar was a certain amount. By the way, before coffee, of course, it was lower and then after coffee, it goes up. So, when I just had my InsideTracker results, my fasted blood glucose was 86 when I woke up.

Melanie Avalon: I'm really curious. When did you have it tested? In the morning, or--? 

Gin Stephens: Yeah, it was in the morning. I'd been up, I'd already showered, I'd been moving around. We know that it goes up and down. But generally, in the morning, whenever I was wearing the CGM, I would notice after coffee, it would go up and be in that 90 range for a little while, while I was drinking my coffee. Then eventually, mid-morning, it would go down into the 70s and then I would have right when it was going down is when I would have a mild wave of hunger. That's how I knew. I'm like, "Oh, I'm having a mild wave of hunger," and then I would check the CGM. Sure enough, that's when it was going down. Then it would stay in the 70s the rest of the time. So, it was fascinating to see. Actually, maybe when I was sleeping, I'm trying to remember. Maybe when I was sleeping, it was like 70s, 80s, I don't know. But then after the coffee, it would go up. After coffee, it went up and that was my body dumping out the glycogen from my liver in the coffee helps with that. But then midmorning, boom back down and then it would stay in the 70s the whole rest of the time that I fasted, and it was very steady. It didn't go up and down, up and down, up and down. It just stayed there. 

Understanding what the coffee was doing was important. But that's why this time when I had the InsideTracker, I was like, "Well, I'm not going to drink coffee till after they come," because I want to see what it's doing. Sure enough, the last time I'd had fasted blood work, I drank coffee beforehand, because I didn't even think about the glycogen dump. Then I'm like, "Why did I drink that coffee?" I just wasn't even paying attention. Really, it was when I wore the CGM that I was like, "Okay, it really does make a huge difference" and it did. So, I really wanted to try to see what it was, what the fastest blood sugar was without the coffee and it was better. 

Melanie Avalon: Was that your first time doing InsideTracker? I just love InsideTracker so much. 

Gin Stephens: It was not. It was the second time.

Melanie Avalon: We were talking about this before, but I got too high vitamin D often on my InsideTracker, because I've gotten so intense on trying to raise my vitamin D.

Gin Stephens: What do you do to raise it? 

Melanie Avalon: Supplement vitamin D every night. I take the Thorne D/K2 blend, that's a supplement I want to make in the future of vitamin D. Then I was doing three-minute really short EPB tanning sessions last winter. I haven't done them in a while. I stopped doing them once I realized my vitamin D was really high.

Gin Stephens: You know me and supplements, I'm not a supplement person. I'd rather get it from the sun. Again, the sun doesn't just give us the vitamin D. It also helps with our melatonin. I may have heard that before, but it never really clicked with me. You know how you hear a lot of stuff, and you just, like, whatever, and then all of a sudden, one day it clicks, and I was like, "Oh, I'm not sleeping. Oh, my vitamin D is low, my melatonin is probably also low." It was the right time to read that after I'd had a very restless night sleeping. A lot of things just suddenly came together and suddenly I was ready for that information.

Melanie Avalon: I think it has to do with the sunlight going into your eyes.

Gin Stephens: I think so. I 100% think so. I've heard that, too.

Melanie Avalon: That affects the melatonin release. It resets the clock. 

Gin Stephens: It really does. I've heard that before. That's not new information. But I guess, I needed to hear all that at the same time after just having gotten my vitamin D back and having trouble sleeping all at the same time. It was the right time for it to really be reinforced.

Melanie Avalon: I've actually been experimenting-- Well, ever since reading Dr. John Lieurance's Melatonin Miracle book and having him on the show, I've been very fascinated about melatonin. Then when I got COVID, I was really looking into the role of melatonin helping that. Then when I did that moment, Gin, where I took a whole bottle of melatonin by accident and felt so good the next day. I've been really experimenting with supplemental melatonin and then when I interviewed Dr. Steven Gundry and he talks about the mitochondrial uncoupling in the mitochondria, he was saying that the two master antioxidants in your mitochondria that, I forgot exactly what their role is. But they are very, very helpful was melatonin and glutathione. So, I've been experimenting supplementing with melatonin as a supplement.

Gin Stephens: It makes me feel hungover. I don't feel good with it.

Melanie Avalon: Have you tried a version that is not the chewable flavored pills? 

Gin Stephens: Oh, I don’t take chewable flavored pills. [laughs] Yes, I've tried several different versions, but I don't take chewable anything ever. 

Melanie Avalon: Okay. 

Gin Stephens: Every time I've ever taken it, it just made me feel hungover. Also, Benadryl makes me feel hungover. So, my brain is weird about things. 

Melanie Avalon: Benadryl can make me feel hungover, but it just knocks me out so well. 

Gin Stephens: Yeah, not me. It makes me like wired. But interesting, you were just talking about COVID. I remember early on, we heard about vitamin D linked to COVID and when people who had low vitamin D levels had worse experiences with COVID, but then also the role of melatonin. Really was it the vitamin D that was the problem or was it the melatonin, because they go hand in hand. That's where we can get the cause and effect wrong. We're like, "Oh, look, we can measure vitamin D. Their vitamin D is low. They must need vitamin D. Let's give them supplemental vitamin D." When really, that was just the marker for it and it was really melatonin that was making the difference.

Melanie Avalon: Oh, it's like-- I was actually just emailing, because I work a lot with InsideTracker and I've been emailing them a lot, because they do make one recommendation and it depends on-- When you get your results, its recommendations tailored to you, so not everybody gets this recommendation. But one of the recommendations that has to do with one of their biomarkers, I think specifically HDL, maybe. It actually says to sleep less is the recommendation. I went and looked at all of the studies they're basing that off of. What's interesting is too much sleep in general, so sleeping more than, is it eight or nine hours? Sleeping more than is what is thought to be the healthy amount is correlated to health issues. My big question for that is¸ is it sleeping more that's causing the health issues or is it people, who have health issues are sleeping more? 

Gin Stephens: Yeah, my brain went right there.

Melanie Avalon: I really think that's what's going on.

Gin Stephens: It's a study, I heard him say one day on the radio years and years ago, and my boys were little. They're children, who are spanked are more violent. I'm like, "Or, our children who are more violent likely to be spanked more." [laughs] I don't know. We tend to make the line this way when it could be the other way. Anyway.

Melanie Avalon: Exactly. I keep telling them, I'm like, "Please, I'm--." All they would have to change, I would just change it to get more quality sleep. That would still be the same recommendation in a way.

Gin Stephens: It's just an example of why we have to be so careful, because all that information about vitamin D levels and COVID, everybody's like, "Oh, we need to supplement with a tons of vitamin D." But really, maybe that wasn't the thing. It wasn't the vitamin D at all. It was the melatonin.

Melanie Avalon: The type of people with more vitamin D may be the type of people who are outside. 

Gin Stephens: Well, because generally, that's the thing. It's hand in hand. They noticed that COVID was hitting people worse in areas, for example, Italy and New York where that's the period of the year where their vitamin D levels are lower, because it's their latitude. Latitude is a factor. But along with latitude, comes the strength of the sun's rays and how much vitamin D you're making. But of course, melatonin is in there, too. So, anyway, don't just start taking supplements when we don't really know what it is. [laughs] It's the moral of that story. It could be the totally wrong cause and effect.

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Melanie Avalon: She says, "also, I hesitated to admit the stevia/splash of milk in my coffee to you both, because I know how adamant you are about clean fasting." Oh, she knows us well. She said, "however, I don't understand one thing. If the idea is to avoid insulin production, so the body doesn't go into fat storage mode, and a little bit of stevia, and milk raises insulin, which causes a dip and for hunger levels to rise, what about people like me who do not feel hungry from stevia and milk in their coffee? I feel exactly the same whether I drink it black or add the sweetener in milk, same level of hunger. Since it satisfies me and doesn't make me hungry, isn't it okay for me to have that tiny amount? Yes, it spikes insulin a little, but not that much. So, the fat storing hormones are only present briefly. I'm not hungrier, and then they go away, and I can continue to fast. In that case, isn't it okay for me to have the stevia/milk? How much of a problem does that little bit of stevia/milk pose for my desire to burn fat, if it doesn't create a hunger issue for me?" 

Gin Stephens: All right, well, that's a faulty thought that if it doesn't make me hungry, then it's not breaking my fast. I've never once said, "If something doesn't make you hungry, it's not breaking your fast." Now, I have said, "If you do find reactive hunger happening after something like cinnamon in your coffee, for example, that's a sign that it was." But the absence of the hunger doesn't mean it wasn't. Does that make sense? Do not use whether it makes you feel hungry or not to decide that something is okay. Only use that test to decide if something is not okay. Why would something cause you to be hungry and lets you know it's not okay, if it causes your blood sugar to crash. Now, you just said that your blood sugar is in the 90s and a 100s. Your blood sugar is not crashing. Your blood sugar's steady in the 90s and a 100s. Remember how I mentioned a minute ago how when I was wearing my CGM, I would notice that I would have a little wave of hunger, and look at my CGM, and that was the moment that my blood sugar was dropping. Josephine, your blood sugar is not dropping. It's in the 90s or 100s, because you're also having milk, which is keeping it up. Hunger is not the right metric here. There's really nothing you can measure to let you know how much insulin is going on in your body right now. 

But let's reframe that, okay? Since you're saying it doesn't create a hunger issue, it's not a problem. We said before milk is food. It's food for mammals. What if you had the equivalent of instead of milk, you're having a little bit of pizza? Same amount of pizza, would that be fasting? It wouldn't, that's food. Just because it's liquid, it doesn't make it not food. You wouldn't eat Tic Tacs or something. I'm just thinking of things people might be eating or you wouldn't eat a little bit of cheese and say, "Well, I eat this little bit of cheese and it doesn't make me hungry. I feel it's okay." But it's still eating, not fasting is the point I'm trying to make. Just because milk is a liquid, it's still food. I don't know if I'm explaining that very well or not. But hunger is not the factor. I am never going to say it's okay to have food and say that you're fasting. With one caveat, you have to take medication with food and there's no other choice. You have to. It's over and done. You have your medication that must be taken with food, you have it, you're finished, you move on. 

But when you're drinking coffee with milk all morning long, it goes on, and on, and on, and on, and on. I am never going to say that that is fasting. I just can't. You're keeping your insulin up, and you're having food, and it's a low-calorie diet. Eventually, if your body is not tapping into your fat stores effectively because of that milk and that stevia keeping your insulin high, consider that it might slow your metabolism, because you're no longer well fueled during the fast. You might be-- this is hypothetical because we don't have a study where here's somebody who fasted clean and here's somebody who had stevia and milk. Let's see what their metabolisms did. But we know what happens with low-calorie diets over time and we know what happens to metabolic rate. I would really encourage you to fast clean. That's all I can say. 

Melanie Avalon: Is she still trying to lose weight or she said she lost all the weight? 

Gin Stephens: But then she gained it back. 

Melanie Avalon: She said, she gained it back. Gained a ton of weight.

Gin Stephens: Yeah, she took a five-month break from clean fasting and then she found out she was hypothyroid, and then she gained a ton of weight and went back to fasting.

Melanie Avalon: Dropped the weight and felt better second time around. I agree that the clean fast is the way to go. The black coffee and the water is definitely the way to go. I am really interested about more of a hypothetical thought experiment question. I know she was talking just about literally hunger as the measure for whether or not it was breaking the fast. Something I do think about is, are there people at a maintenance place, where they do have this little bit of stevia and milk. I think maybe, for some people, long term on the flipside of the clean fast, they might be happier having a different approach to fasting. But I don't think they will know that unless they have done the clean fast, and really experienced the clean fast, and the benefits of it. 

Gin Stephens: I just can't help, but think that the health benefits of the clean fast are going to be so much greater. It's like, "Why are we doing it? Why are we fasting?" We're fasting for all these things that happen during the fast. We want our insulin to be as low as it can be during the fast, I mean obviously not. We don't want it to be zero. It's never zero. But we want to keep our insulin down during the fast. We want to encourage all these processes. We want to encourage increased autophagy. We got to remember, "Why are we fasting?" If you want to do a low-calorie diet, that is okay. But it isn't fasting as all I'm saying. If someone wants to have stevia and milk all morning long, and drink that, and it works for them, and they feel good, but it's really not fasting is all. That's all I can say. I do not believe dirty fasting exists. You're either fasting clean or you're not fasting. So, here's an example. If you had to go have surgery, and the doctor said, "You need to be fasted for your surgery," would you put stevia and milk in your coffee? Or, would the doctor say, "You can't have that, that's not fasting?" What would the doctor say?

Melanie Avalon: I think they would say, no to the milk. They might be okay with the stevia. It's a thing where it might be for some people, the stevia doesn't affect their insulin. It's hard for me to say-- 

Gin Stephens: Actually, there was one of the studies I talk about in a blog post that I wrote about insulin response, why doesn't everyone agree? They actually found that people who are overweight and have struggled with their weight have a much more robust insulin response than other people. We do have varying responses just like fat clearance levels, or blood sugar or we have different responses to things.

Melanie Avalon: I'm so glad you said that.

Gin Stephens: It does make sense that everyone would have a personalized insulin response, too. But anyone who's ever struggled with their weight, they found in this study that they had a more pronounced insulin response. Anyone who's trying to lose weight, you probably have an exaggerated insulin response, which is even more reason for you to fast clean. Someone like Chad, Chad has never had a weight problem. His fasted insulin level way lower than mine. He probably just doesn't release much insulin ever, which is probably one reason why he's never had trouble with his weight. His body doesn't store fat well because his insulin is really low.

Melanie Avalon: Yeah, so, I'm actually, I'm so glad that you brought that up, because I think I find it so interesting with artificial sweeteners and things like stevia. Some people say, it releases insulin, some people say, it doesn't. I really honestly think its personal.

Gin Stephens: Oh, really, everything in our bodies is personal. Everything we've got going on is so different. But since we can't measure insulin, it wouldn't be nice if we could. If we could all measure our insulin levels all the time, we could manipulate what we're doing to keep them at a low level, but we can't.

Melanie Avalon: That's why it's complicated and I think it's an interesting thought experiment. But I don't think we can have an answer to it. But I could see a situation where there's a person, who with stevia literally does not affect their insulin.

Gin Stephens: Versus Jason Fung cited a study that showed that stevia in general caused a greater release of insulin overall average than sugar, white sugar. But there could be someone-- If you think about that normal curve distribution for everything, I remember learning about that in high school, I guess. It was fascinating. Even the number of leaves on a tree follows a normal distribution, and how many hairs on your head, or IQ, or shoe size, they all follow that normal distribution. That means there's always someone on the low end and someone else on the high end of everything. Someone is going to release a ton more insulin whereas most people will be in this average section, but then there'll be people down there on the left of that normal curve that release none. But you can't measure it and know which you are. True or not? You'd be like, "I hope I'm down here. So, I'm just going to do it and hope I'm down there." That I wouldn't do that.

Melanie Avalon: Exactly. It's a really interesting thought experiment. It's really hard to practically draw conclusions about-- 

Gin Stephens: Man, I wish we could measure it. That'd be amazing.

Melanie Avalon: Mm-hmm. I'm just thinking how cool it'd be if there was a CGM that was your constant insulin?

Gin Stephens: Yeah, continuous insulin monitor if that would be-- Honestly, that would be amazing. Because ever since I read, I think it was written by a Nurse Practitioner. I can't remember. It was when I was writing Fast. Feast. Repeat., it was a journal article about hyperinsulinemia. The nurse, who wrote it said, "We are measuring the wrong thing by measuring A1C and tracking that. We should be looking at patient's fasted insulin level, because that's the leading indicator. If we knew when that started to go up, that precedes when you start having blood sugar problems. What we don't know nobody knows. But once that insulin starts to go up," and again, reading Why We Get Sick by Benjamin Bikman, same thing. That high insulin, if you could just get that insulin under control, that really seems to be such an important health marker. So, I would encourage you, Josephine read Why We Get Sick by Benjamin Bikman, and then you're not going to want to risk your insulin being any higher than it could be. That's my recommendation. Fast clean, Josephine. [laughs] Fast clean, Josephine.

Melanie Avalon: Josephine has one more question. She says, "what are the ways in which we can measure what will cause hunger? Blood glucose levels, insulin levels, leptin levels? I honestly got the CGM just to see if I could correlate my glucose levels with my hunger levels. I hate when I am really full and still want to keep eating. Dietary fat seems to be most successful in keeping my hunger at bay, but as I said before, it causes me to have higher glucose levels and less effective fat burning in fasting mode. A high-carb, super low-fat diet works best for me to burn fat, but I sleep terribly and am hungrier far more frequently. Thank you for tackling my wild and complex questions. I love, love the two of you and you better never go off the air," Josephine. 

Gin Stephens: Well, thank you, Josephine. The way to measure what causes hunger is just to feel your hunger. [laughs] There's nothing you can measure to see what will cause hunger. You just have to listen to your body. Because it's way too complicated. Wouldn't it be nice, again, if we had a fuel like your car, you get in your car, I know how much gas I have in my car, I know when I need to get more gas, it's not a mystery. I just get gas when the fuel levels low, but our bodies don't work like that. There's way too much going on. The only thing you can measure is blood glucose. You can't measure insulin at home, you can't measure leptin at home. I do find my glucose level does go really nicely with my hunger level. I want you to try fast and clean and seeing if maybe it does. Maybe when my glucose went down, but it didn't go forever. My glucose went down, I had a mild hunger wave, then my body kicked into fat burning mode, and I went into ketosis, and the hunger was gone. It feels maybe keeping your blood sugar in that 90 to 100, you're not getting down into the low enough level to really you're not getting into ketosis, perhaps. Anyway, fast clean Josephine, and see what happens. We can't really measure what causes your hunger. You just have to feel it and start. You are the study of one and figure out what works for you.

Melanie Avalon: I love that you said that. What's really interesting about the blood sugar levels is, people could have hunger on, well, they could really have hunger at any blood sugar level. But they could definitely have it at either side of the spectrum, because with a hypo for similar reasons, but different, which is really interesting. They could have it on the low side, especially if they're not in a ketogenic state. They are relying more on blood sugar. So, if they have too low levels, they're going to be hungry likely.

Gin Stephens: Oh, yeah. Because if you're not fat adapted, you're not going to be able to tap into your fat stores. So, you are going to be hangry.

Melanie Avalon: You could have low blood sugar, if you're not in ketosis. Be hungry, because your body needs fuel and sugar. On the flipside, ironically, you could have high blood sugar levels, and also, be hungry because your cells aren't getting the energy. It's staying in your bloodstream rather than getting into your cells. So, it's interesting that it could be a similar cause of hunger on either side of the spectrum. 

Gin Stephens: Yeah, that's an excellent point. 

Melanie Avalon: Yeah. But yes, but I echo what Gin said, really, it's going to be just you have to experience the hunger and see how it correlates to what you're eating, how you're fasting, what you're doing, and learn from there. I do think the CGM can be a very valuable tool and seeing how your hunger correlates to your blood sugar levels, and seeing how your diet affects that, and how your fasting affects that. But you just got to be a little detective and try all the things. 

Gin Stephens: It was fascinating to see it. 

Melanie Avalon: Yeah, on the CGM. Yeah. 

Gin Stephens: Correlate how I felt what it was doing. I love that then it just stayed steady, because we hear from people that worry that your blood sugar is just going to go down and crash, and crash and burn, but as I went on in the fast, it just stayed so steady, just steady, steady, steady right there in the 70s.

Melanie Avalon: I love it. 

Gin Stephens: Me, too. 

Melanie Avalon: All righty, well, thank you, Josephine for your long questions. This has been absolutely wonderful. A few things for listeners before we go. If you would like to submit your own questions for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. The show notes will be at ifpodcast.com/episode257. The show notes will have a full transcript. So, definitely check that out, and they'll have links to everything that we talked about, and you can follow us on Instagram. I am @melanieavalon, Gin is @ginstephens, and I think that is all the things. 

Gin Stephens: Yeah, I think so. 

Melanie Avalon: Well, this has been absolutely wonderful. Anything from you, Gin, before we go? 

Gin Stephens: No. I think that's it. 

Melanie Avalon: All right. Well, I will talk to you next week. 

Gin Stephens: All right. Bye-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. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

STUFF WE LIKE

Check out the Stuff We Like page for links to any of the books/supplements/products etc. mentioned on the podcast that we like!

More on Gin: GinStephens.com

Theme Music Composed By Leland Cox: LelandCox.com

If you enjoyed this episode, please consider leaving us a review in iTunes - it helps more than you know! 

 

 

Mar 13

Episode 256: Dopamine, Addiction, Mindset, Appetite Correction, Wim Hof Breathing, Cold Showers, Iron, Collagen, And More!

Intermittent Fasting

Welcome to Episode 256 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine and Gin Stephens, author of Delay, Don't Deny: Living An Intermittent Fasting Lifestyle

Today's episode of The Intermittent Fasting Podcast is brought to you by:

BUTCHERBOX: Grass-Fed Beef, Organic Chicken, Heritage Pork, Wild-Caught Seafood: Nutrient-Rich, Raised Sustainably The Way Nature Intended, And Shipped Straight To Your Door! For A Limited Time Go To Butcherbox.com/ifpodcast And Get Free Ground Beef For LIFE!!

FEALS: Feals makes CBD oil which satisfies ALL of Melanie's stringent criteria: it's premium, full spectrum, organic, tested, pure CBD in MCT oil! It's delivered directly to your doorstep. CBD supports the body's natural cannabinoid system, and can address an array of issues, from sleep to stress to chronic pain, and more! Go To feals.com/ifpodcast To Become A Member And Get 50% Off Your First Order, With Free Shipping!

BEAUTY AND THE BROTH: Support Your Health With Delicious USDA Organic Beauty & The Broth Bone Broth! It's Shelf Stable With No Preservatives, And No Salt Added. Choose Grass Fed, Grass Finished Beef, Or Free Range, Anti-Biotic And Hormone Free Chicken, Shipped Straight To Your Door! The Concentrated Packets Are 8x Stronger Than Any Cup Of Broth: Simply Reconstitute With 8 Ounces Of Hot Water. They’re Convenient To Take Anywhere On The Go, Especially Travel! Go To melanieavalon.com/broth To Get 15% Off Any Order With The Code MelanieAvalon!

To submit your own questions, email questions@IFpodcast.com, or submit your questions here!! 

SHOW NOTES

BUTCHERBOX: For A Limited Time Go To butcherbox.com/ifpodcast And Get Free Ground Beef For LIFE!!

BEAUTYCOUNTER: Keep Your Fast Clean Inside And Out With Safe Skincare! Shop With Us At MelanieAvalon.com/beautycounter, And Something Magical Might Happen After Your First Order! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz
Join Melanie's Facebook Group Clean Beauty And Safe Skincare With Melanie Avalon To Discuss And Learn About All The Things Clean Beauty, Beautycounter And Safe Skincare!

Listener Q&A: Melissa - history of overeating and IF

FEALS: Go To feals.com/ifpodcast To Become A Member And Get 50% Off Your First Order, With Free Shipping!

Indistractable: How to Control Your Attention and Choose Your Life (Nir Eyal)

Listener Q&A: Nancy - Iron

BEAUTY AND THE BROTH: Go To melanieavalon.com/broth To Get 15% Off Any Order With The Code MelanieAvalon! Learn All About Bone Broth With My Episode with Melissa Boloña!

The Melanie Avalon Biohacking Podcast Episode #60 - Wim Hof

Listener Q&A: Kathy - Bone Broth, Collagen And Ketosis Complete

TRANSCRIPT

Melanie Avalon: Welcome to Episode 256 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, author of What When Wine: Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine. And I'm here with my cohost, Gin Stephens, author of Fast. Feast. Repeat.: The Comprehensive Guide to Delay, Don't Deny Intermittent Fasting. For more on us, check out ifpodcast.com, melanieavalon.com, and ginstephens.com. Please remember the thoughts and opinions on this podcast do not constitute medical advice or treatment. So, pour yourself a cup of black coffee, a mug of tea, or even a glass of wine if it's that time, and get ready for The Intermittent Fasting Podcast.

Friends, I'm about to tell you how you can get free grass-fed, grass-finished ground beef for life. Yes, for life. Gin and I are huge fans of a company called ButcherBox. As you guys know, it can be hard to get high-quality humanely raised meat that you can trust. ButcherBox is the solution. They deliver 100% grass-fed, grass-finished beef, free-range organic chicken, heritage-breed pork, nitrate-free, sugar-free bacon, heritage-breed hotdogs, and wild-caught seafood all directly to your door. When you become a member, you're joining a community that is focused on doing what's better for all parties. That means caring about the lives of animals, the livelihoods of farmers, treating our planet with respect, and enjoying better nourishing meals together. They go to great lengths to assure the highest quality, so you can find actual 100% grass-fed, grass-finished beef. If you've seen the Netflix documentary, Seaspiracy, you might be aware of fish fraud and problems in the seafood industry. ButcherBox maintains very, very high standards for that. 

The whole process is so easy. They deliver all of this directly to your door. Once you sign up, you choose your box and your delivery frequency. They offer five boxes, four curated box options, as well as the popular custom box. With that one, you can get exactly what you and your family love. They ship your order frozen at the peak freshness, and packed in a 100% recyclable box, and the shipping is always free. Basically, ButcherBox makes it easy, so that you can focus on cooking amazing meals, not spending hours searching for meat that meets your standards, and save money in the process. What's super amazing is ButcherBox make sure their members are taken care of and today we have a special offer just for our listeners. ButcherBox is giving new members free ground beef for life. Yes, for life. You can sign up at butcherbox.com/ifpodcast and you will get two pounds of ground beef free in every order for the life of your membership. Just log on to butcherbox.com/ifpodcast to claim this deal. I'll put all this information in the show notes. 

One more thing before we jump in. Are you fasting clean inside and out? Did that one of our largest exposures to toxic compounds, including endocrine disrupters, which mess with our hormones, obesogens, which literally cause our body to store and gain weight, as well as carcinogens linked to cancer is actually through our skincare? Europe has banned thousands of these compounds for being toxic, and the US has only banned around 10. It's honestly shocking. When you're putting on your conventional skincare makeup, you're likely putting toxic compounds directly into your body. These compounds can make you feel bad, can make it really hard to lose weight, can affect your hormones, your mood, your health. And ladies, if you're thinking of having kids, when you have a child, these compounds actually go directly through the placenta into the newborn. That means your skincare makeup that you're putting on today actually affects the health of future generations. 

Did you know that conventional lipstick, for example often tests high for lead and the half-life of lead can be up to 30 years in your bones? That means when you put on your lipstick, 30 years later, half of that lead might still be in your body. Thankfully, there's an easy, easy solution to this. There's a company called Beautycounter and they were founded on a mission to change this. Every single ingredient and their products is extensively tested to be safe for your skin. You can actually feel good about what you put on. And on top of that, their products actually work. That's because they're not “all natural.” They actually combine the best of both worlds, both synthetic and natural ingredients to create products that actually support the health of your skin and make your skin look amazing. They have skincare lines for all your skin types, deodorant, shampoo and conditioner that I love, anti-aging and brightening peels, and vitamin C serums, and incredible makeup. If you see my makeup on Instagram, that's all Beautycounter. You can shop with us at melanieavalon.com/beautycounter. 

And if you're thinking of making safe skincare a part of your future like we have, we definitely suggest becoming a Band of Beauty member. It's sort of like the Amazon Prime for clean beauty. You get 10% back in product credit, free shipping on qualifying orders, and a welcome gift that is worth way more than the price of the yearlong membership, totally, completely worth it. Also, definitely join my clean beauty email list at melanieavalon.com/cleanbeauty, I give away a lot of free things on that list and join me on my Facebook group, Clean Beauty and Safe Skincare with Melanie Avalon. I do a weekly giveaway every single week for Beautycounter, people share their experience and product reviews, and so much more. And again, the link to shop with us is melanieavalon.com/beautycounter. All right, now, enjoy the show.

Melanie Avalon: Hi, everybody and welcome. This is Episode number 256 of the Intermittent Fasting Podcast. I'm Melanie Avalon and I'm here with Gin Stephens.

Gin Stephens: Hi, everybody.

Melanie Avalon: How are you today, Gin?

Gin Stephens: Well, I'm cold. Yesterday, the weather was perfect, and I went and sat in the Sun, and it was beautiful, and I wore flipflops and today I'm back in UGGs holding a mug of warm water.

Melanie Avalon: It's cold where you are?

Gin Stephens: I'm cold. Yeah, it's all. Yeah, it's rainy.

Melanie Avalon: Well, I was excited when it was cold here, but I feel it's been getting warm, which has been disheartening.

Gin Stephens: Have you been outside today? 

Melanie Avalon: No. 

Gin Stephens: It's 51 degrees and raining.

Melanie Avalon: Wonderful.

Gin Stephens: No, it's not wonderful. I'm freezing. Yesterday, it was 70. 

Melanie Avalon: Yeah, that was a problem.

Gin Stephens: It was beautiful. You don't like 70? Come on, now. I can't imagine you wouldn't like 70.

Melanie Avalon: No. I get sad when I look at the weather forecast when it says 70. I want it to be in the 40s.

Gin Stephens: Okay, well, then you probably should not live in Georgia. 

Melanie Avalon: I know. 

Gin Stephens: You need to go to, I don’t know, the Arctic, where we never get to the 70s. I don't know. [laughs] 

Melanie Avalon: Basically, I like the 70s in LA, because it gets cool in the evening still. 

Gin Stephens: Okay.

Melanie Avalon: I have a random question. 

Gin Stephens: Okay. 

Melanie Avalon: Did you ever get night terrors?

Gin Stephens: Night terrors as a kid? 

Melanie Avalon: Yes. 

Gin Stephens: I don't know. I know, I always was like-- I don't think I had really what you would call night terrors. I remember being very anxious as a child. It had to do with us moving, and my parents got divorced, and then we moved to another state, and I remember being very anxious, and high strung at night when it would be time to go to bed, but I don't think I had night terrors. 

Melanie Avalon: Have you ever had the experience where you wake up, but you're still asleep, so, you're interpreting your environment incorrectly? 

Gin Stephens: Like a dream. 

Melanie Avalon: But you're awake. 

Gin Stephens: But you're awake, but you feel you're still in your dream. 

Melanie Avalon: No. 

Gin Stephens: Okay, then. No, I don't know what you're talking about.

Melanie Avalon: I used to get night terrors. I don't anymore, but I had something happen last night that reminds me of night terrors, but it wasn't the same thing. But it's the concept of waking up, and being awake, and knowing your environment. But for some reason, part of your brain is still asleep, so you're interpreting your environment incorrectly. So, with night terrors you see scary things in your environment that aren't there. That's what night terrors are.

Gin Stephens: Yeah, I don't think so. I don't know. It wouldn't surprise me if I did or didn't. I was a high-strung little kid. I don't have memories of having night terrors, but that doesn't mean I didn't because [laughs] I would have to ask my mom. 

Melanie Avalon: I definitely had them and I remember them. 

Gin Stephens: Then, I probably didn't. I do remember being very emotional at bedtime and hysterical about not wanting to go to bed and be left alone. I didn't want to be left alone. But I don't know if I had nightmares or I don't have any memory of them.

Melanie Avalon: You didn't probably remember them? 

Gin Stephens: Probably, so.

Melanie Avalon: I would always see spiders. I'd wake up and see spiders. Then I would have to look for the spider, because every single time I would wake up and see it, and it would take me a while to convince myself that it wasn't real this time. It would happen all the time. So, I'd like turn the lights on-- This happened in high school, too. I turn the lights on and look for the spider.

Gin Stephens: Oh no, I didn't have that. 

Melanie Avalon: Okay. Last night what happened, this was so weird. I'm just fascinated by the brain states. Last night I woke up, and looked at the ceiling, and the lighting from the window was making a perfect arrow pointing to the window. It's hard to describe, but basically, there was an arrow made of light on the wall, on the ceiling pointing to the window. It was real. I wasn't making it up. But my brain, I spent five minutes staring at it, thinking it was-- I was terrified. I was like that's a sign that there's something outside. I could not convince myself that it was just a light. I thought it was a sign. And then every time I woke up, it was still there. It was weird, but literally, five minutes laying there awake staring at it, contemplating it, thinking that the world was ending, 

Gin Stephens: Oh, gosh. No, I have woken up in an anxious state with weird thoughts in my head that suddenly feel really the world is ending, that kind of waking up. I don't know if it was a dream or just being anxious.

Melanie Avalon: Brain is just really interesting. 

Gin Stephens: It is. 

Melanie Avalon: So, that's my random thing. The other random thing is I interviewed Dr. Gundry again.

Gin Stephens: Oh, how'd that go? 

Melanie Avalon: It went very well. 

Gin Stephens: And what's his new book? I forgot.

Melanie Avalon: Unlocking the Keto Code. 

Gin Stephens: Okay.

Melanie Avalon: It was perfect timing, because I had interviewed Dom D'Agostino a few days prior all about ketones, and then I interviewed Dr. Gundry all about ketones and they had different opinions.

Gin Stephens: That's the way so many people are, which is almost why I'm like, "Y'all, Fast. Feast. Repeat. That's it. It doesn't matter all those other little things. We don't have to tell you exactly what is happening behind the scenes, but your body knows, and it's doing it, and you don't have to know,

Melanie Avalon: That's why I'm the complete opposite. That's why I'm like, "I want to hear every perspective."

Gin Stephens: But when they disagree, that's where I am at this point in my life at the age of 52. I like to hear it. It's interesting, but when experts who are very, very smart have wildly different opinions, I'm like, " what? It doesn't even really matter. It doesn't matter." All I know is my body knows what to do. That's literally where I am. I like to understand what's happening and I feel I do, but maybe I don't. [giggles] Maybe we've got it all wrong. [laughs] 

Melanie Avalon: I want to know everything.

Gin Stephens: I'm at the point where I feel even the things we think we know we might not really know, so it really doesn't matter. 

Melanie Avalon: Oh, I see. 

Gin Stephens: That's what I'm saying. I'm like, "We might think this is all what's happening," and then in five years, we'll think it's something completely different. So, really it doesn't matter. I do like to know. Don't get me wrong. I like to know the science behind how things work, but only to a certain point, because then when we start getting deeper, and deeper, and deeper, we realize how many things are unknown. For example, going back to elementary science teaching, we teach even right this minute, if you go into an elementary classroom, teaching about the structure of an atom, they're teaching it wrong. That's not true what they're teaching. It's not even close to what an atom really is like. I just didn't like we're learning all this stuff. I don't know what is true and what [laughs] we just think, anyway.

Melanie Avalon: I literally think I know nothing. That's why I want to hear everything, because I have no idea and I don't know if anybody has any idea. But that's where we can all keep searching and try to get closer.

Gin Stephens: I do love science. Don't get me wrong. I'm not saying that I don't. I just am like, "I don't need to know all how that's doing it in the background." I know, autophagy is doing something great. I don't need to know the minute that it's doing whatever it's doing. I know ketosis has been official. [laughs] I know that I'm having it. [laughs] Anyway. 

Melanie Avalon: Well, yes, yes. 

Gin Stephens: I'm glad you had a good interview with him. 

Melanie Avalon: It was good. Is anything else new with you? 

Gin Stephens: Well, no. I do have some new interesting things that I'm not ready to share yet, but some really things that are interesting. We're not quite ready like I said to share. So, it's exciting. I can't wait to be able to share, because I like to [giggles] say what I'm doing. Just not quite there yet. I'm just going to tease it. It's personal life, not professional life. 

Melanie Avalon: Awesome. 

Gin Stephens: That's it. 

Melanie Avalon: Shall we jump into everything for today? 

Gin Stephens: Absolutely. 

Melanie Avalon: All right, so, to start things off, we have a question from Melissa. The subject is: "history of overeating and IF." Melissa says, "I've been doing IF for eight months. I'm 5'5" and 138 pounds. When I started this, I lost a few pounds and it was great, but I'm back to where I started with those stubborn 10 pounds. Recently, I've been listening to the Brain Over Binge Podcast." Side note: I booked that author which is very exciting. She has a new book coming out. Wait, wait. Was it her? No, no, no, no. I get them confused. It's the Bright Line Eating woman? 

Gin Stephens: Oh, okay. Her new book's already out.

Melanie Avalon: Oh, well, she's coming on for it. [giggles] Both of them have a similar perspective, I think.

Gin Stephens: No sugar, no flour. Bright Line Eating is no sugar, no flour.

Melanie Avalon: Oh, I thought Bright Line Eating is about like bright lines. No sugar no flour, but basically saying no. I think that's what Brain Over Binge is about too.

Gin Stephens: Maybe it's just saying no, but you can never have sugar and you can never have flour on Bright Line, never and also, I think she hates intermittent fasting.

Melanie Avalon: What is her new book?

Gin Stephens: I can't remember the name of it, but I keep my eye on the-- It popped up in the weight loss arena when it first came out. That's how I know what's coming out, because I do keep my eye, I like to see how Fast. Feast. Repeat. is doing and Clean(ish). Well, just FYI like I said, I don't think she likes intermittent fasting at all and she's like, "No sugar, no flour ever." I know some people really do feel that their brains can't tolerate sugar and flour. It might be something that works for them and they need to avoid those things. Someone, the same parts of the brain that light up with drugs, for example. I don't know. For me, that's not the case. I can have a little bit of sugar, I can have flour, I don't feel I'm just a drug addict for it at all. But I know that some people do describe it that way and I believe them that that's how they feel.

Melanie Avalon: That's the way I feel more so. Maybe not quite to that extent, but--

Gin Stephens: It feels that way to you when you consume it. Is that what I'm asking? 

Melanie Avalon: Mm-hmm. 

Gin Stephens: See, I don't.

Melanie Avalon: Her new book is Rezoom. It came out in December. Rezoom: The Powerful Reframe to End the Crash-and-Burn Cycle of Food Addiction.

Gin Stephens: Yep. She's very much, "Here's the things. Never, never have these things. Like I said, for the people who need that kind of approach, I know some people in my Delay, Don't Deny community, who follow her work and find that they can't do sugar and flour personally. Interestingly, one of them, she's an intermittent fasting coach. She's lovely. I actually met her. We had dinner together in Myrtle Beach. She happened to be there one time when I was there and we met, and she's been on my podcast. She does intermittent fasting, she also can't have the sugar and the flour, but she was a drug addict. Now, she tells her story on the podcast. I'm telling things about her I shouldn't tell, but she was a drug addict and gave up the drug. So, I think certain brains are more likely to light up from certain stimuli.

Melanie Avalon: That's interesting, because I'm prepping to interview Chris Masterjohn, which is exciting. I'm actually going to talk about him a little bit in our next question assuming we get to it. But I was listening to him on Peter Attia, and they were discussing the COMT gene, the worrier versus warrior.

Gin Stephens: Worrying versus fighting? 

Melanie Avalon: Yeah.

Gin Stephens: Do you worry or fight, right?

Melanie Avalon: How it related to addiction. They were talking about was, okay, see if I get this right. The worrier, so the person, who worries, their gene does not break down dopamine that fast. You have a lot of dopamine that sticks around, you get really fixated, you ruminate, but you can be really laser focused. Both traits have good and bad to them. The warrior, the fighter breaks down dopamine really fast. They're more flexible and don't get as fixated on things, but the addiction aspect was, I think that types are more likely to get addicted, because they go through dopamine so quick. You constantly need more. 

Gin Stephens: Well, that's interesting. 

Melanie Avalon: Yeah, a dopamine releasing substance. You would need to keep pressing the lever, because the dopamine is going away, basically. 

Gin Stephens: I guess, probably, most of us are somewhere along the continuum. We're not on one end or the other. We're somewhere in the middle. I really do believe that our brain chemistries are different. So, I can have sugar, flour, or whatever, take it or leave it. I like it, but I'm not looking for my next fix kind of a thing, and it doesn't make me binge. But I know that some people do.

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Melanie Avalon: Anyways, so, she's been listening to Brain Over Binge Podcast, which, again, is somebody different, but I think it's a similar concept with the Bright Lines. It's just saying no, I think. She said, "I've realized that I have an issue with overeating. I've tried a few different IF patterns. I shoot for 18 to 20 fast hours a day." This is pretty easy at this point. "I exercise five to six days a week, 30 to 60 minutes at varied intensities, ADF doesn't really interest me, here's my question. After eight months, I don't feel I really had appetite correction and I still have the tendency to overeat in my window. I don't always make the best food choices, but I do strive to make healthier choices. My food choices have been worse with this home isolation and stress is not helping. I feel I can't get the mental game under control to make IF a long-term success. What can I do to get my mind in the right spot for this to work long term?" 

Gin Stephens: All right, that's a great question. It's easy to say just get your mind right. [giggles] But I can't tell you how to get your mind in the right spot. I don't think either of us can. You've got to get your mind in the right spot. You can reread the "Mindset" chapter of Fast. Feast. Repeat. where I talk about the importance of mindset. But I can't tell you how to get there. You've got to flip that switch yourself. For me, it helps me to know why I'm doing intermittent fasting. I want to go back to your weight and height. You're 5'5", 138 pounds. That is a very healthy weight for your height. You're not overweight, you're not even close to overweight. You're right in the middle of that healthy weight range. I do understand that you would like to lose 10 pounds and I get it. If I gained 10 pounds from where I am right now, I would want to lose them too. 10 pounds, you have the right to want to lose 10 pounds, but you are at a very healthy weight. I just wanted to put that out there. 

But when I disconnect, why I'm doing intermittent fasting now, like if I got on the scale, I'm 5'5", if I got on the scale and I weighed 138 pounds right this minute, I would still keep doing intermittent fasting even if I never got below 138 again for the rest of my life. Because now, I do intermittent fasting long-term not so the scale will change. I do intermittent fasting now, because it's a healthy way to live. That mindset shift is really the one that was most powerful for me. I guess, even though, I can't tell you how to get your mind in the right spot, if you shift from, "I have to lose these 10 pounds to I am going to do intermittent fasting for the rest of my life, because it's a healthy way to live," that might be the thing that flips that switch and makes it a long-term success for you. That's certainly what did it for me. So, let's talk about those stubborn 10 pounds that you would like to lose and why you didn't have appetite correction. 

I really feel it has to do with that one sentence that you said, "I don't always make the best food choices, but I do strive to make healthier choices." For me, food quality and appetite correction go hand in hand. I tell the story in Fast. Feast. Repeat. about the day that I had McDonas ld's. I had a Big Mac and fries and a Coke. That was plenty of calories, plenty of fuel. I fueled my body with lots of energy. It wasn't good quality, but it was plenty. I didn't need more fuel, but I was so unsatisfied and I was still "hungry." I absolutely did not have appetite correction from a McDonald's Big Mac and fries and a Coke. But when I eat really, highly nutritious foods that are nutrient dense, lots of vegetables, good protein, beans, eggs, avocado, things like that, I could eat the calorie equivalent, of course, I don't count calories, but I have to get that out there. I could eat the calorie equivalent of that Big Mac fries and Coke meal, and have amazing appetite correction, food quality makes all the difference in the world for me. 

If you feel you're not making the best food choices, start with really highly nutritious foods. There's a term in the nutrition space called "crowding out." You crowd out the things that are not the best with things that are the best and you're not going to have as much room for them. If you start with highly nutritious foods, you tell yourself, "You know what, I've got some ice cream, I want to have that later." But really nourish your body well. Then later, if you want to add in a little bit of that, whatever it was, ice cream for me would be the one, then add it in. That's how I'm Cleanish. But if I start with nutritious foods, I don't really want that much ice cream. A little bit is fine. If I started with ice cream, hello, I could see all the ice cream in the world and still not probably be full and satisfied. I really think that might be what you're missing out on. Also, you are doing a good bit of exercising and that makes you hungry. For me, how they call it working up a good appetite? You said that you have the tendency to overeat. You might not be "overeating" to the point that you think you are. I think we've been trained, especially as women to think we're supposed to have dainty appetites. Especially, if you're in the paradigm of eating five, six small meals a day that sort of thing, then you might really need to eat tiny little amounts. But if you're having a 20-hour fast and a four-hour window and you've exercised for 60 minutes at high intensity, you need to have a lot of fuel and your body is going to tell you that. So, it might feel you're overeating when really, it's exactly the amount of food you're supposed to have. But you're thinking, you're supposed to be eating this little diet amount, but your body's like, "No, we worked out hard today, give us more food." 

By combining high-quality food choices to open your window, our bodies don't count calories, they count nutrients like my Big Mac story illustrates, by having the high-quality foods understanding that you might need to eat more than you think you do, and also realizing you're at a really healthy weight for your height, and really just changing the quality of your food, it might really get that needle going down a little bit. Put all those things together and I definitely don't think you need to do ADF, unless you're really want to. But again, I want to reiterate from what I said before. If you shift that mental game from, "I am doing intermittent fasting to lose 10 pounds to I am doing intermittent fasting because it's the healthiest way I can live my life, and I can do some tweaks to see if I can lose those 10 pounds or not," I think that might flip that switch to make it feel a long-term lifestyle. I've just said a lot of things.

Melanie Avalon: Awesome. You said a lot of things that I was going to touch on. So, that is excellent. I actually just finished a book by Nir Eyal all called Indistractable, bringing him on the show as well. It wasn't about eating or anything like that. It was about not being distracted in our environment. But one of the things that he talks about that this made me think of was when there's something like a trigger or a habit that we're trying to break, there's basically internal and external triggers. He goes through four different things, but two of them, one is an internal trigger, and one is an external trigger that could be prompting that. The internal trigger would be probably stuff that she talks about in the Brain Over Binge Podcast. But I really like this process that he talks about. I've started to do it with my own self. Basically, when there's something you don't want to do or don't want to engage in, you notice the feeling that happened right before that. So, it's an internal feeling and it usually will always be there. 

He talks more about how to actually deal with it, or replace it, or what you do with that. But I do think it's really fascinating, because it can make you realize with your overeating experience, for example, or your cravings, or your lack of appetite correction. Is that coming from a place of needing more nutrients like Gin was talking about or is it coming more from a place of unsatisfied craving for whatever reason? Noticing the feeling right before that might be pretty telling. There's so much you could do on the mindset side of things. We're talking about earlier, more of an addiction type thing rather than a nutrition type thing. Either way, really focusing like Gin said on your nutrition quality is going to be huge. I think a lot of people find that if they make their meals centered around a moderate to higher protein meal, that can really, really help with cravings. I also think it goes back to the sentence that Gin said, and that's what I'm going to bring in the external triggers. The sentence, "I don't always make the best food choices but I do strive to make healthier choices." First of all, I applaud you for striving to make healthier choices. That is amazing and it can be really hard to do with our processed food environment today, and things that we're exposed to. Gin, do you feel we get this sentience from a lot of people struggling with this issue? 

Gin Stephens: They're trying to make healthier choices? 

Melanie Avalon: Yeah.

Gin Stephens: Yeah, we did that a lot. That's such an interesting phrase. I'm striving to make healthier choices, because if went out on the street and asked a hundred people, "What's a healthy way to eat?" We'd get a hundred different answers.

Melanie Avalon: The perspective I was taking from it is, it's often the focus on the-- 

Gin Stephens: Oh, the intermittent fasting? 

Melanie Avalon: No, no. The focus is on like, "I'll try to do that rather than that's what I do." This actually goes into something else, which he talks about these-- and I'm going go back to the external triggers as well. I'm all over the place. But he talks about the different ways that people can make habit change and what is most effective. One of the most effective ways to make habit change is to have an identity change. Not become an entirely new person, but to have an identity change around the issue. They did a study that was on voting. I don't remember the exact numbers. I can look them up, but it was a striking difference between people, who actually voted based on the initial criteria was, there're people who said they were going to vote in the poll. They responded by saying, they were going to vote. Then they did a poll, where they asked people if they were voters. The people who said they were voters were way more likely to vote than people who literally said they were going to vote. It goes into this whole identity thing.

The analogy here is, we can say we're going to vote and try to vote and do all this and that's good, because it's an intention and something you want to do, so that's great. But we're actually much more likely to vote if we just say I'm a voter. The way this all ties into this is, maybe instead of striving to make healthier choices, you could try adopting or trying on an identity of just saying, you make healthy choices rather than trying to or striving to. And then, you can make it even easier for yourself so that the identity barrier is one thing that helps-- or boundaries, I think they're called boundaries. But having actual boundaries can help that, because it's hard to combat what's right in your face. If you're trying to make healthier choices, you could just make healthier choices and those foods that you know are problem foods for you just don't have them in the house. That would be getting rid of external triggers creating an actual boundary to engaging in whatever habit you're trying not to engage with.

Gin Stephens: Can I pop in something there that just came to my mind? It's Yoda. "Do or do not. There is no try." That's one of my favorite Yoda quotes. 

Melanie Avalon: I thought about that so long and I put that in my What When Wine book, because I talk about in What When Wine how I never really understood that phrase until I did intermittent fasting, and then it made perfect sense, because you don't try to do intermittent fasting. You either do or you don't. There is no try. You do or you don't. 

Gin Stephens: Well, exactly, right. 

Melanie Avalon: Same thing here. Again, I don't want to discount or not be encouraging, because it is amazing to strive to make healthier choices. I'm not trying to downplay that. I'm just saying a slight shift, where you just make healthier choices, you get rid of all those things that are causing the problems. Just don't have them in the house. 

Gin Stephens: Or, be cleanish. Don't start with them.

Melanie Avalon: Do you want elaborate on that, because I don't think people might not know what you're saying, exactly?

Gin Stephens: I've said it a minute ago. I said how I start with things that are nutritious, and then I crowd out, and then I might have the ice cream, and I'm cleanish. 

Melanie Avalon: So, yes. I think there's a lot that can be done there. Especially, if you feel you can't get the mental game under control, stack the cards in your favor, do everything you can to stack the cards in your favor. It can sound scary to make things seemingly more intense in your approach, but can actually give you freedom because you're not fighting all of these temptations and things like that. Yes, that was all over the place. That book, Indistractable, it's actually really short. So, it might be something to listen to. Again, it's not really about food specifically, but it's got a lot of really fascinating information in it. Anything else?

Gin Stephens: Nope. I think we've said a lot of things. I hope that it helps Melissa.

Melanie Avalon: I like what you said, too, about focusing on the nutrient fulfilling foods would probably really help.

Gin Stephens: You know how you said she should tell herself, I eat healthy foods. She should also say, I am an intermittent faster. 

Melanie Avalon: Yes, exactly. 

Gin Stephens: Because then, that's who I am. I am an intermittent faster. So, that is my identity. I don't have to get up every day and decide if I'm going to do intermittent fasting. That's just what I do. It's who I am.

Melanie Avalon: And another one is saying, I don't instead of I can't. Instead of saying, "I can't have those foods, I don't have those foods," making it a choice. 

Gin Stephens: Yeah. I don't use artificial sweeteners. If you offer me something that it has artificial sweeteners, I will not eat it. [laughs] Also, I could say, I can't, because that would not upset me, because I just really don't want to and I don't like them. But anyway, same, same kind of thing.

Melanie Avalon: So, shall we go on to our next question?

Gin Stephens: Yes. We have a question from Nancy and the subject is: "Iron." She says, "first, love the podcast, love the books, love you guys." Thank you, Nancy. She says, "I always learn a lot and my own journey is crazy. IF does not work for me for anything other than feeling I don't have to focus on food all day. But I love that in terms of weight loss or anything like that. This is not my jam. Never worked for me and I've been doing this almost since you guys started this podcast. Thanks to my daughter. However, that is not what this email is about." Now, I got to stop there, Melanie. When she says, "IF does not work for me for anything," I have to dig into that a little bit, just because it's not working for weight loss, Nancy, it doesn't mean it's not doing amazing other things. That's the thing. Okay, so, you haven't lost any weight, but I bet it's done a lot of amazing things inside your body that you can't identify. It's like when people ask me, "What has your vibration plate done for you? How has it helped you?" I say, "Well, I don't know because there's no path I've been on where I didn't use it." I have used it. So, I'm not sure how much muscle mass it's helped me maintain. Because I don't have a study where the Gin didn't do it. [laughs] Here's the Gin who did it, here's the Gin who didn't. I only know the one who did it. 

For Nancy saying that intermittent fasting hasn't worked for her, well, who knows what have happened if she hadn't done intermittent fasting? Does that make sense? Am I making myself clear? I think that it might not have given you weight loss, Nancy, but I want you to tell yourself like what you just were talking about with Melissa. What you tell yourself, change what you're saying and say, intermittent fasting is my secret to living a healthy life. Because I really think that it's a healthy way to live even in the absence of weight loss, it is doing something for you. I had to throw that out there. Chad does it, didn't need to lose weight, didn't want to lose weight, doesn't want. He would be upset if he lost weight. Mark Mattson of Johns Hopkins, he's been doing intermittent fasting since I think the 80s. They don't do it for weight loss. They do it for the health benefits. So, never, never, never lose sight of that. So, do you have anything you want to add? 

Melanie Avalon: Just that I agree completely. 

Gin Stephens: Okay. So, anyway, I'm glad you're doing it, Nancy. I'm glad you're a listener. I'm glad that you're still enjoying doing it and that it gives you freedom from that focus on food, because even if that was all that it did really, that's huge. I mean that is huge. All right, so, she says, "Okay, so, I have something a little bit weird for you guys. I've been playing with Wim Hof breathing for around two years and cold showers for about six months. I've tried to give blood for a couple of years and sometimes it works and sometimes it doesn't, because my iron numbers are not high enough, and they can't take your blood unless your iron is at a certain level. I went to give blood a couple of months ago and I wasn't sure if I'd be able to or not. But after they did my finger prick, the tech said, "Your blood numbers are great, perfect. You're doing great." My numbers were usually just over the line in the past when I could give blood. The only thing I did differently was cold showers and sometimes putting my feet in ice and water. Ever since then and it's only been twice. So, this isn't a study. But ever since then I've been able to go in and just give blood, no problem. 

Before that, I tried different iron supplements, liquid iron, which only turned my teeth black, which I stopped immediately and brush crazy till the stains went away. But this cold-water stuff, I have a feeling that cold water really helps with iron. I looked it up just on Google not PubMed or anything and there was something about it. Not anything that was earth shattering, but I thought, "Well, this could be a thing." I know you are both into research to a level that I will never be and have resources that I don't have. So, I thought I would just throw this out after listening to the podcast, where you talked about the woman, who could be low iron. I thought I would share my crazy experience. Sincerely," Nancy.

Melanie Avalon: All right, Nancy. Thank you so much for your question. Really, quick thing. I don't really think I have that many more resources than other people as far as research goes. It's actually very easy in our world today to access research and information. There are books, that's where I get a lot of my information. Google Scholar is my favorite place to be. There're so many studies. You can't always read the full study, but you often can. If you sign up for a ResearchGate account, you can often get the full study through that platform. 

Gin Stephens: Or, if you're married to a college professor. He can get you anything.

Melanie Avalon: Or, if you went to college anywhere, you often as an alumni can have access to their library system. I guess the one resource I have that most people don't is, I can often directly ask questions to some of the authors I've had on the show. But beyond that, it's really all just self-study. Just want to point that out. It's funny, Nancy, about this question. We've had it in the lineup for a long time, because I was waiting because I thought the information was going to organically come to me at some point. I feel it did this week. I was like once it comes to me, I'm going to wait till it comes to me and then I'm going to talk about it and it came to me this week. I've mentioned this earlier, but I am prepping to interview Chris Masterjohn. He doesn't have a book or anything, but he has been in the sphere for a long time and he writes very epic blog posts, and he does have eBook type things you can buy but he really researches nutrients and metabolic health, and what's the word for metabolic systems in the body?

Gin Stephens: Metabolic systems really just sums it up.

Melanie Avalon: It's funny, Gin, because prepping to interview him, because normally I'm focusing on a book. But there's just so much. He's covered everything. 

Gin Stephens: Oh, he's written about everything. Yeah, he's brilliant. I've been reading his stuff for, well, before I wrote my first book.

Melanie Avalon: it's not he just writes about everything. He goes really deep in everything, in all the different topics and he gives a perspective that nobody else usually is talking about. We're talking earlier about not knowing what do we know, what do we not know. He always gives a new perspective and I'm like, "Why have I never heard that before?" That sounds right [laughs] if that makes sense. Prepping to interview him. I'm like, "What do I talk to him about?" I think I'm just going to talk to him about all the things presently I'm very fascinated with and would like to know his thoughts on. But in any case, he has been writing a lot actually, recently about iron status because he's been looking at a lot of the studies about how COVID affects iron status. He talks about the mechanisms of action and what is going on there. I think I got a lot of clarity reading it about what might be going on with you, Nancy. Before I answer that, the first resource I went to--

Gin Stephens: I have a question. Does he say that it's better, because I think I remember reading some stuff about this early, early on in the pandemic. For COVID, is it better to have high iron or low iron?

Melanie Avalon: I didn't read about better to, the stuff I was reading. I'm sure he's probably written on it. That's a good question and I should check it before I interview him. The stuff I was reading was, how does COVID affect iron status? So, that's a good question, though.

Gin Stephens: For some reason, I seem to-- I don't know. We've had so much over the past few years. For some reason in my head, I feel I read something early on, I mean, really early on 2020 early, early, early that was correlating low iron with better outcomes. I don't know. Because I usually have had low iron like Nancy. For some reason, that stuck in my head, because I'm like, "Oh, maybe having low iron is good." I don't know for COVID.

Melanie Avalon: Well, yeah. What he talks about is how people think that the inflammatory state of COVID would deplete iron being an inflammatory state. But actually, and this relates to Nancy's question. Inflammation raises a hormone called hepcidin, which is the insulin for blood sugar, but it's a regulator of iron status.

Gin Stephens: I did find a couple of things. The U-shaped association of serum iron level with disease severity and adult hospitalized patients with COVID-19. A U-shaped curve is interesting. Too high is not good, too low is no-- 

Melanie Avalon: Too low is not good. 

Gin Stephens: Right. That's interesting. Again, so much stuff we still don't even know. So, I'm not giving medical advice about this. 

Melanie Avalon: This answer is not to speak to COVID, specifically. It's to speak to the inflammatory state. In the inflammatory state, hepcidin goes up, hepcidin decreases. I don't know if it's a hormone as well. I guess so called ferroportin. Ferroportin is the transporter responsible for transporting iron both from our food into our bodies, and then also in and out of cells. What happens when we get inflamed, hepcidin goes up, ferroportin goes down, we no longer easily absorb iron from our food. In an inflamed state, it's likely that we'll have low iron. But what's interesting and this is what he talks about. This is the how it gets more nuanced. When you get a full iron panel, you measure basically, your free iron, your iron saturation, your hemoglobin, which is your iron-containing oxygen transport, metalloprotein in red blood cells, and then your ferritin, which is actually your storage form of iron. 

What's interesting is that when your inflammation is up, your hepcidin is up and your ferroportin transporter is down. Not only do you not absorb iron from your food, but you stop moving iron around. It can get locked in your ferritin, which is your storage form, especially if you're in an inflammatory state, The macrophages in the inflammatory state might actually grab the iron and put it into ferritin, because iron is actually very inflammatory. It can create oxidative stress. You don't want a lot of iron. 

Gin Stephens: You don't want to have too much. 

Melanie Avalon: Yeah. That's why it's such a complicated thing. Your body really has to regulate it and a lot of people for whatever reason things get wonky on either side.

Gin Stephens: Yep. There's that U-shaped curve. By the way, I did find something that sounds like the opposite of what I said before. It just said that severe COVID-19 appears to be characterized by high hepcidin. I don't know how to say that and marked functional iron deficiency. So, you don't want to have iron that's too low.

Melanie Avalon: Right. What you just said is what I was literally just saying. 

Gin Stephens: The reason I'm saying it is because what I said seems to be the opposite of the truth. So, I wanted to correct it. I just remember reading something early. Lord knows what it was. It was two years ago. I remember reading something that made me think, "Oh, maybe low iron isn't bad. Maybe it's protective." 

Melanie Avalon: Yeah. Again, I don't really want to speak to COVID, but I'm really glad you read that sentence, because that actually describes what I was just saying. Basically, an inflammatory state, COVID would be an inflammatory state. Hepcidin is going up, so you're going to stop absorbing iron. You're more likely to get deficient. But then what's interesting and what he talks about is, like I said, you stop absorbing, but you also trap iron where it is, so people can actually present with having low iron, but high ferritin, because the iron is all trapped in their storage form because their body was like, "Oh, we got to get rid of this. So, let's put it into ferritin." 

Gin Stephens: It's there. It's just stuck. 

Melanie Avalon: Yeah. Then you have to deal with getting it out in a healthy way because too much iron is inflammatory. So, the point of all of that and I think when I talk to him-- Oh, this was really interesting. So, do the way how we get rid of the iron and ferritin?

Gin Stephens: I do not. [laughs] Leeches? Is it leeches? No, I'm kidding.

Melanie Avalon: I know. Well, probably that might do it. [laughs] 

Gin Stephens: Wait, I feel I might, give me a minute. I feel I read something.

Melanie Avalon: It's something we talk about a lot sort of.

Gin Stephens: Go ahead. 

Melanie Avalon: It's called ferritinophagy. 

Gin Stephens: Is it autophagy? Is it part of autophagy? Is it linked to autophagy?

Melanie Avalon: When the cell runs low in iron, it sends ferritin that storage form of iron into the general autophagy system. So, then it breaks down the ferritin in the autophagy system and freeze the iron. Isn't that cool?

Gin Stephens: It is very cool. You know how at the beginning of the podcast, where we were like, "Yeah, that's more than I needed to know about stuff. That's where [laughs] iron." [laughs] 

Melanie Avalon: It hits home to me because I have had severe anemia in the past, severe. 

Gin Stephens: But you're good now there, right? 

Melanie Avalon: I am. Actually, I'm posting about it today on my InsideTracker. But it's a struggle. For people who struggle with iron issues on either side, it's a struggle. If you have iron overload, really the only solution is donating blood.

Gin Stephens: That's what it was. Donating blood, I knew there was something when I said leeches. It's donating blood for real. That is what you do. I was like, "I feel I know it. What is it?" Yes, it's donating blood. Dah. I can't [laughs] believe I didn't think of that. That's practically the same thing as leeches.

Melanie Avalon: Oh, yeah. That's why when you said that I was like, "Basically." [giggles] 

Gin Stephens: That's funny. Okay. I knew I knew it. I just couldn't remember that I knew it.

Melanie Avalon: Oh, yeah. Then on the flip side, the anemia side and this is something I really want to talk to him about, because there're just so many reasons and things that could happen. The thing I want to talk to him about for me is the way I tend to present now, because I've been supplementing with grass-fed spleen, which does keep my iron up. But my ferritin, my storage form tends to always be low, but my iron saturation will go up really high. I feel I'm not converting iron to ferritin. I'm going to ask him about that. Oh, to clarify, I do want to clarify, even though, I know Gin mentioned that we're over a lot of heads right now. But this is important to point out, because I did say that ferritinophagy, so, autophagy is what digest ferritin. That is not regulated by autophagy. What I mean by that is, it's not like you if you're in a high autophagy state. They are automatically going to do that process, it's regulated completely by cellular iron status. What that means is, it only does that process when you need to do that process. It's not like, "Oh, I'm in a high autophagy state. Let's break down all the ferritin." It would do that if you needed iron. 

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Melanie Avalon: In any case, how this all relates to Nancy's question? It was interesting because I pulled up Wim Hof's book, because she was talking about doing Wim Hof breathing and the cold showers. I have had Wim Hof on the Melanie Avalon Biohacking Podcast. I will put a link to that in the show notes. Honestly, listeners, if you want an inspiring episode, that was my most inspiring episode of all time. 

Gin Stephens: Wim Hoff? 

Melanie Avalon: Yeah, followed by Farmer Lee Jones. I looked at his book to see if he talked about iron status and anemia. I know she didn't mention anemia, but she mentioned low iron. Interestingly, he didn't really talk about it. But the weird thing is there is one sentence about it, but I don't know why he didn't expand on it, because the only sentence in the book that mentions anemia is "the connection between tinnitus and the Wim Hof Method has various possible causes," because he talks about how the Wim Hof Method can help tinnitus. He says, "Medical research shows a direct link between pulsatile tinnitus and anemia, which the Wim Hof Method may ameliorate through the elevated oxygen intake." It's really interesting. Basically, he's hinting that the Wim Hof Method may help anemia. I don't know why he doesn't expand on it. But the reason I think that, Nancy, this is possibly what might be going on is all Chris Masterjohn's work. He talks about how to increase iron status when you are in an iron deficient state for whatever reason and the answer is cooling inflammation. He literally uses that phrase. 

Combating inflammation is a key to helping iron status, helping your iron numbers. The Wim Hof Method, the breathing, the cold showers, one of the main things that is doing in your body is combating system wide inflammation. That's the reason I do cold therapy like cryotherapy. The anti-inflammatory benefits are incredible. It could have something to do with the oxygen content, which is in the Wim Hof what he says in his book. In addition to that, I would really think there could be something going on with it helping your inflammatory status and not helping your iron status. Again, I'm not a doctor, but those are my thoughts.

Gin Stephens: In summary, yes. [laughs] 

Melanie Avalon: Possibly, possibly.

Gin Stephens: Well, she said, "Could it be." She said, "Could it be." The answer is yes, it could be. 

Melanie Avalon: Yes. Very cool. 

Gin Stephens: But yes. We don't want to be too low, we don't want to be too high, we want to be just right like Goldilocks, when it comes to really almost everything.

Melanie Avalon: For supporting your body's, handling of iron and having a healthy iron profile. an anti-inflammatory lifestyle is really key for that. Cold exposure, Wim Hof breathing would be great tools for that. All right, shall we do one more question? 

Gin Stephens: All righty. 

Melanie Avalon: All right. We have one more question. This is from Kathy. The subject is: "Bone broth, collagen, and ketosis complete." Kathy says, "Hi. I've been doing the IF Fast. Feast. Repeat. for several weeks. Before then, I was doing a keto-type program avoiding sugar and other things. I was drinking a shake with collagen, bone broth, and the ketosis complete." I looked this up. I think I found it because I found a product called ketosis complete that did have-- She says, "It has BHB, beta hydroxybutyrate and a healthy fats blend." But what I was looking at just had BHB. It didn't have healthy fats blend. So, I'm not sure if that was the same thing. 

Gin Stephens: Well, maybe just it's her collagen and her bone broth, and added some fats. Maybe, she was putting in healthy fats in addition. 

Melanie Avalon: Oh, that's possible. 

Gin Stephens: Adding fat, yeah. 

Melanie Avalon: She says, "I have been fasting clean averaging 16 to 20 hours per day and I would like to know if I can have a shake made with these things after I break my fast or do I have to wait until I have done the full 28 days. Thank you," Kathy.

Gin Stephens: All right. Here's the thing about your eating window. You can have whatever you want in your eating window. There is no need to wait any time to have anything in your eating window. Here's what you can't have in your eating window during the first 28 days and here's what you can have after that. If you have something you would like to enjoy in your eating window, you can do it at any point along the way of your intermittent fasting journey. Now, let's talk about the shake and what you need out of that shake. Interesting about collagen, I'm not convinced that we need to ingest collagen. I was having a conversation with someone on the Delay, Don’t Deny community about this recently. She's a doctor. I am not a doctor, she is a doctor, talking about collagen and she's somebody, who I really respect, but she is not a big fan of most of these "products that are out there with all the health claims." She's not a health claims fan because so many of them are made without any good backing. Collagen is one of those things. 

When we ingest collagen, our body breaks it down into the different building blocks. Like, it does with any protein. It's not ingesting collagen and then it's used as collagen. Your body loses the ability to create collagen as you get older. But ingesting collagen, it is not like take the collagen and then stick it places where collagen would be. Am I explaining that well, Melanie? It breaks it down.

Melanie Avalon: Yeah. Actually, it has probably more to do with something else Chris Masterjohn talks about, the amino acid profile ratio found in collagen versus muscle meats. 

Gin Stephens: Well, my point being that, I'm not convinced that we need to supplement with collagen. That's all I'm saying. I've looked at it all sorts of ways, because people are talking about collagen all the time, and they want to have collagen, and I am not convinced that there's a role for me. Let me just say, for me. I'm not convinced that supplementing with collagen is going to do anything for me. Really, if you're having trouble with a saggy skin, and you think that having collagen will help with that, really, if your body's not good at using collagen, or building collagen, or whatever the wording really would be, I think I just didn't say it very well but that's the issue. Something like red light therapy, it can help your body better than drinking collagen. There're other ways to get your body to be better at maintaining collagen levels versus intaking it. Does that make sense, Melanie? 

Melanie Avalon: Mm-hmm. 

Gin Stephens: Anyway, so, if you love the collagen, have the collagen. Bone broth has a lot of healing benefits. I think you would agree with that. Have the bone broth. Definitely, bone broth is a great thing. Ketosis complete, any kind of ketone product, I really can't think of any reason why you would have that in your eating window honestly. I remember reading something Mark Mattson-- I was listening to him on a podcast. It was Mark Mattson, the guy mentioned earlier, he was from Johns Hopkins. He was talking about taking in ketones, that was back when exogenous ketones were all the rage and your body was making all these claims about them. In the interview, he said, he could imagine-- I'm paraphrasing and it's been years since I heard this. I could be getting something wrong. But it was something along the lines of he could see a mechanism of action, where it would actually be detrimental to have ketones-- to take in ketones during in the presence of food. Because that's not how our bodies naturally are. I can't remember the mechanism of action he was talking about because shoot I'm not a scientist like he is, but our bodies never have lots of food coming in and ketosis going on. So, that's not really a natural state. 

Ketosis is absence of food our bodies get into ketosis. I just can't think of any reason why you'd want to have that in your eating window. Collagen, up to you. If you feel it's giving you benefits, you certainly can. Bone broth, I could totally see that. A ketosis product, no. I just wouldn't. You can if you really want to. I can't think of a reason why I would, unless you have Alzheimer's or seizures, and you're having a therapeutic kind of ketone experience. But for the rest of us who are just, no. Anyway, that's how I feel. Let your body make ketones for free during the fast. That's it. 

Melanie Avalon: First of all, just to discuss a little bit more the collagen versus the bone broth thing. The benefits people turn to collagen for, I think it can often be got from a more whole foods synergistic form of bone broth. Actually, today's episode is sponsored in part by Beauty & the Broth, which is one of my favorite bone broth companies. Check out the spot in today's show to get the details about that. We have a code for I think 15% off. But her bone broth is, it comes in concentrated form. It ships straight to your door and then you reconstitute it to whatever strength you like with water, it has no added salt, which is huge. It's organic, delicious. So, that might be something to try to if you want to open your window with something rather than this shake of collagen and exogenous ketones like Gin was talking about. I would just have some bone broth.

Gin Stephens: And some food. 

Melanie Avalon: Yeah, which bone broth in a way is a food.

Gin Stephens: And some food along with it, but not-- Yeah, bone broth is a food. Yeah.

Melanie Avalon: I think what Kathy is touching on is, I don't know how common this confusion is out there, but what I'm getting from her question and possibly there are other people who think this. I think they think they're doing a keto diet and fasting is creating ketosis. That means, it goes together still. They think they still have to do a keto diet with fasting, which is not the case. So, intermittent fasting does not mandate a keto diet in your eating window. You can do one. You don't have to. 

Gin Stephens: Yep, but you don't have to-- There was a period of time where people were really saying that like, "If you're not doing intermittent fasting with keto, you're wasting your time." I'm like, "Really? Okay. Well, I guess tell that to my 80 pounds that I lost." 

Melanie Avalon: That's funny. [laughs] 

Gin Stephens: Oh, and when this episode comes out, Melanie, it will be almost exactly my seven-year maintenance anniversary. Seven years of maintaining my weight. In that seven years was I keto for any of the days? No.

Melanie Avalon: Wow. Yeah. Point being Kathy is, you don't have to be keto in the eating window and for the BHB exogenous ketones, well like I said, I did interview Dom D'Agostino and we went into the deepest of deepest dives into ketones. Of course, he is more pro-exogenous ketones.

Gin Stephens: Is he?

Melanie Avalon: Mm-hmm.

Gin Stephens: He thinks you should. 

Melanie Avalon: Well, no, no, sorry. That's a blanket statement. His work in part is clinically studying exogenous ketones, and the signaling effects they have, and their effects in different therapeutic states. You were saying differently for therapeutic diet addressing a specific issue.

Gin Stephens: There are definitely roles for exogenous ketones, but not for most of us, I think. That's what I really think.

Melanie Avalon: I think if you listen to the episode, which again, it's not out yet. We'll put a link to it in the show notes. I think listening to my conversation with him, he is very pro-exogenous ketones, but for specific situations, and I think listening to it, you don't walk away thinking I need exogenous ketones. That's not what you walk away thinking.

Gin Stephens: Good. I actually walked away from that Mark Mattson interview. He's a neurological guy that's his expertise. I walked away thinking, "Yeah, we really don't want to have that with food [laughs] for whatever reason." Again, whatever his mechanism was that he talked about. Nobody please ask me to find that, because I swear, it was 2017 or something, and people were just starting to talk about exogenous ketones, and I heard him talking about on our podcast, and I don't even remember who.

Melanie Avalon: Yeah, So, I'm really excited to air that. That was a moment, because I've been following him for so long. So very long. We've talked for two hours.

Gin Stephens: That's when I interviewed Mark Mattson for Intermittent Fasting Stories. It was surreal. I was so excited. That one hasn't come out yet. By the time people are listening to this, it hasn't come out yet, but it was so exciting to talk to him because he knows his stuff.

Melanie Avalon: Yeah. I already told you this, Gin, but he was like, "Yeah, I'm going in few days to stay with Rhonda Patrick." I was like, "Oh, my goodness." [laughs] So close. But in any case, Kathy, I hope that helped with your question.

Gin Stephens: But just to go back to it again, like I said, you can have whatever you want in your eating window, and if that shake is something you want, and you love it, and you want to keep having it, because you feel it's giving you benefits, have it. Go for it. We're not telling you not to. I just would hesitate on feeling like you needed exogenous ketones, especially in your eating window. That's all. 

Melanie Avalon: Agreed. All right. Well, this has been absolutely wonderful. So, a few things for listeners before we go. If you would like to submit your own question for the show, you can directly email questions@ifpodcast.com or you can go to ifpodcast.com and you can submit questions there. The show notes for today's episode will be at ifpodcast.com/episode256. Those show notes will have a full transcript. So, definitely check that out. And then, you can follow us on Instagram. I am @melanieavalon, Gin is @ginstephens, and I think that is all things. All righty. I just want to say, I'm so happy we got to the iron question. It's been hanging over me for months. I was like, "It'll come to me."

Gin Stephens: Awesome. I'm glad we talked about it. I'm glad I was able to research and find more answers, because [laughs] it was so long ago that I read that article. I was like, "I got to look this up a little bit more."

Melanie Avalon: All right. Well, anything from you, Gin, before we go? 

Gin Stephens: No. I think that's it. Talk to you soon. 

Melanie Avalon: Talk to you next week. Bye.

Gin Stephens: Bye. 

Melanie Avalon: Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice. We're not doctors. If you enjoyed the show, please consider writing your review on iTunes. We couldn't do this without our amazing team, administration by Sharon Merriman, editing by Podcast Doctors, show notes and artwork by Brianna Joyner, transcripts by SpeechDocs, theme music by Leland Cox. See you next week.

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