#488 - Shocking Findings: How Much Hunter-Gatherers Burn, Fasting Vs. Starving, Not Breaking The Fast If Full, Weight Loss From Exercise Vs. Food, Metabolism Slowing Down Concerns, Coffee Acidity, Ghrelin, Insulin, And Ketones, Leptin Resistance, And More!의 전체 녹취록

taste it. 02:19.866 --> 02:20.306 [SPEAKER_00]: Yeah, I know. 02:20.326 --> 02:21.267 [SPEAKER_00]: Have you made one before? 02:21.707 --> 02:22.927 [SPEAKER_01]: No, actually. 02:23.247 --> 02:24.888 [SPEAKER_00]: I'm surprised that you haven't. 02:24.988 --> 02:27.108 [SPEAKER_00]: Because you are the wine queen. 02:27.148 --> 02:28.589 [SPEAKER_00]: Like, you know, you know, so much about it. 02:29.009 --> 02:30.389 [SPEAKER_00]: Have you ever been interested in making it? 02:30.629 --> 02:31.170 [SPEAKER_01]: Yeah. 02:32.390 --> 02:37.652 [SPEAKER_01]: I'm trying to think if I've made anything, I feel like, I don't know, childhood, creepy crawlers. 02:37.952 --> 02:38.972 [SPEAKER_01]: Do they have that in Australia? 02:39.343 --> 02:40.043 [SPEAKER_00]: What do they look like? 02:40.083 --> 02:42.964 [SPEAKER_00]: Maybe we do, but under a different name. 02:43.284 --> 02:44.905 [SPEAKER_01]: It was like this machine that you would make. 02:44.945 --> 02:47.085 [SPEAKER_01]: These like, well, first they were not edible. 02:47.105 --> 02:48.706 [SPEAKER_01]: They were like, how do you describe it? 02:49.186 --> 02:50.926 [SPEAKER_01]: They were bugs that were like gooey. 02:51.287 --> 02:53.507 [SPEAKER_01]: And you like baked them in this like machine. 02:53.927 --> 02:54.548 [SPEAKER_01]: And you mixed them up. 02:54.568 --> 02:55.768 [SPEAKER_01]: But then they made edible ones. 02:56.888 --> 02:59.029 [SPEAKER_01]: And you made like edible creepy crawlers. 02:59.049 --> 03:00.869 [SPEAKER_00]: Okay, I'm looking at the photo right now. 03:01.049 --> 03:02.750 [SPEAKER_00]: And I don't think we had those. 03:03.057 --> 03:04.919 [SPEAKER_01]: I'm trying to think if I made like rock candy. 03:05.479 --> 03:09.023 [SPEAKER_01]: I did make, actually, I did have a kit once where I made like root beer. 03:09.043 --> 03:10.845 [SPEAKER_01]: I think I made like root beer. 03:10.865 --> 03:11.986 [SPEAKER_01]: It was a few different things. 03:12.026 --> 03:13.608 [SPEAKER_01]: I think cotton candy was in there. 03:13.628 --> 03:18.713 [SPEAKER_01]: I don't remember it being, I'm not a root beer fan, so I don't remember it being that great. 03:18.993 --> 03:23.558 [SPEAKER_00]: I can't actually picture you having, I don't know, I can't picture Melanie everyone holding like a root beer. 03:23.758 --> 03:25.760 [SPEAKER_00]: It just doesn't track for me at all. 03:26.060 --> 03:32.663 [SPEAKER_01]: Yeah, I was into all those kits though, like all those science kits and like make all the things and but yeah, no wine. 03:33.644 --> 03:34.024 [SPEAKER_01]: No wine. 03:34.945 --> 03:35.325 [SPEAKER_01]: No wine. 03:35.385 --> 03:35.765 [SPEAKER_01]: No beer. 03:36.065 --> 03:41.028 [SPEAKER_00]: I did the make something really yummy over the weekend, though, Mel and made like a mushroom 03:42.273 --> 03:50.880 [SPEAKER_00]: infused handmade pasta so basically like taking like dried mushrooms so it turns into a powder and then putting that in with the flour and everything and it was so good. 03:51.140 --> 03:51.861 [SPEAKER_00]: It was so good. 03:52.081 --> 03:53.001 [SPEAKER_01]: That sounds really good. 03:53.642 --> 03:56.004 [SPEAKER_01]: Mushrooms are, I love mushrooms. 03:56.284 --> 03:57.405 [SPEAKER_01]: I went through a mushroom phase. 03:57.825 --> 03:58.746 [SPEAKER_00]: Same all what do you mean? 03:59.026 --> 04:07.473 [SPEAKER_01]: I where I just was like whoa mushrooms and then I wanted to like try all the mushrooms, you know like go to Whole Foods and try all the different ones and like 04:09.149 --> 04:10.930 [SPEAKER_00]: I think it can be polarizing vegetable. 04:11.070 --> 04:14.571 [SPEAKER_00]: I for one love mushrooms, some people don't like them, and I don't understand those people. 04:14.811 --> 04:16.412 [SPEAKER_01]: Well, they're not in the non-even of vegetable. 04:16.852 --> 04:17.652 [SPEAKER_00]: Yeah, that's right. 04:17.772 --> 04:17.952 [SPEAKER_00]: Yeah. 04:18.612 --> 04:22.434 [SPEAKER_00]: Fungai, Fungai, Fungi, Fungas, but some people a lot of people don't like them. 04:22.654 --> 04:23.834 [SPEAKER_01]: Yeah, I like them. 04:24.054 --> 04:29.156 [SPEAKER_01]: Especially the umami flavor when you put them in something, and it's kind of like what you're talking about. 04:30.116 --> 04:31.897 [SPEAKER_01]: That's really nice, nice flavor. 04:32.277 --> 04:33.137 [SPEAKER_00]: I'm mushroom fedachini. 04:33.638 --> 04:34.358 [SPEAKER_00]: How's your week been? 04:34.698 --> 04:35.338 [SPEAKER_01]: It's good. 04:35.458 --> 04:38.159 [SPEAKER_01]: Can you help me make a very, very difficult decision? 04:38.520 --> 04:38.880 [SPEAKER_00]: Tell me. 04:39.240 --> 04:44.382 [SPEAKER_01]: And you might have seen me post about this in Facebook, but my fairy garden, I'm looking at it right now. 04:44.742 --> 04:45.002 [SPEAKER_00]: Yeah. 04:45.402 --> 04:48.984 [SPEAKER_01]: I ordered morning glory because apparently it's this plant that 04:49.944 --> 05:12.521 [SPEAKER_01]: really climbs like it likes climbing so it's climbing up my windows and it's very fast growing and it looks like an English cottage so it's doing it was doing great it's doing great then I have my cucumbers I got a I got a pesticide infestation oh no so like I realized all of the plants were covered with like these tiny little black bugs everywhere 05:14.063 --> 05:14.583 [SPEAKER_01]: everywhere. 05:14.903 --> 05:21.305 [SPEAKER_01]: Not, well, only on the cute, I guess they only cucumbers and morning glory, because they're not on my other plants, but I can't decide. 05:21.925 --> 05:31.367 [SPEAKER_01]: So I ordered like all of this quote, natural insecticide soap and I like sprayed a mall and I'm taking the population down, but I don't know. 05:31.427 --> 05:37.589 [SPEAKER_01]: I feel like I feel like the spray is kind, and then I try this like peppermint nemesbray, which I think may kind of weaken the plants. 05:38.069 --> 05:40.649 [SPEAKER_01]: Should I start over, or should I like stick

it out? 05:41.129 --> 05:42.250 [SPEAKER_00]: Where's it up to right now? 05:42.490 --> 05:43.190 [SPEAKER_00]: What's the status? 05:43.531 --> 05:59.925 [SPEAKER_01]: Like the bug population status or like how much they're growing status both so bug population I think I probably took it from a hundred percent down to like I don't know 30 percent but I don't know if the bugs are gonna like fault like how do I tell if they're dead or not like are they gonna fall off? 05:59.965 --> 06:01.727 [SPEAKER_01]: Cause a lot of them are still so yesterday. 06:01.747 --> 06:02.807 [SPEAKER_01]: I got the water bottle. 06:02.828 --> 06:07.371 [SPEAKER_01]: I filled it up with water and I was shooting on the leaves with water kind of like a arcade range 06:08.172 --> 06:11.014 [SPEAKER_01]: to like try to blast the dead bugs off of the leaves. 06:11.555 --> 06:16.238 [SPEAKER_01]: The plants are growing up probably I'm really bad at measuring. 06:16.338 --> 06:19.140 [SPEAKER_01]: The morning glory is probably it's like almost at the top of the windows. 06:19.881 --> 06:21.762 [SPEAKER_01]: And the cucumbers are I don't know. 06:22.283 --> 06:22.983 [SPEAKER_01]: Should I start over? 06:23.003 --> 06:24.404 [SPEAKER_00]: I think you should start over. 06:24.745 --> 06:25.185 [SPEAKER_01]: I should. 06:25.605 --> 06:25.845 [SPEAKER_00]: Yeah. 06:26.346 --> 06:26.606 [SPEAKER_01]: Yeah. 06:26.906 --> 06:31.310 [SPEAKER_00]: Because the what you have you can still like what you what you've grown you can use. 06:31.830 --> 06:32.030 [SPEAKER_01]: No. 06:32.350 --> 06:32.450 [SPEAKER_00]: No. 06:33.420 --> 06:34.862 [SPEAKER_00]: I'll cause it's all invested with the bugs. 06:34.902 --> 06:35.983 [SPEAKER_00]: You have to, you've got to start over. 06:36.303 --> 06:36.544 [SPEAKER_01]: Yeah. 06:36.944 --> 06:38.286 [SPEAKER_00]: Yeah, yeah, you've got to do it. 06:38.546 --> 06:42.891 [SPEAKER_01]: And I'll just be this time I'll be watching from the beginning for bugs. 06:43.191 --> 06:44.733 [SPEAKER_00]: Really monitor it from the beginning, yeah. 06:45.455 --> 06:50.039 [SPEAKER_01]: It's so sad, I'm so sad, it's fine. 06:50.259 --> 06:53.361 [SPEAKER_00]: But hey, it's your first time, like you're new to this. 06:53.401 --> 06:55.103 [SPEAKER_00]: It's not like you grew up doing this. 06:55.483 --> 06:56.644 [SPEAKER_01]: I'm new to pesticides. 06:57.365 --> 06:59.446 [SPEAKER_01]: Yeah, well, it's not my first time doing that. 06:59.646 --> 07:00.947 [SPEAKER_01]: I've been growing them for a few years. 07:01.028 --> 07:03.890 [SPEAKER_01]: But it's the first time that I got a pesticide investigation. 07:04.310 --> 07:09.175 [SPEAKER_00]: So you know, you weren't to know this is going to happen and how it would turn out. 07:09.215 --> 07:13.178 [SPEAKER_00]: So I think it's going to be helpful to take notes of what's happening. 07:13.198 --> 07:18.143 [SPEAKER_00]: And then just start again, you'll definitely get back to where you were like in notes. 07:18.523 --> 07:19.124 [SPEAKER_01]: Okay. 07:19.604 --> 07:22.988 [SPEAKER_01]: I should actually go and see like when I actually planted them last and how long it. 07:23.468 --> 07:24.949 [SPEAKER_01]: It just looks so beautiful right now. 07:25.590 --> 07:26.231 [SPEAKER_01]: I think you're right. 07:26.291 --> 07:27.231 [SPEAKER_01]: I think I should start over. 07:28.223 --> 07:30.847 [SPEAKER_01]: I'll be happy I started over in like two months. 07:31.127 --> 07:31.568 [SPEAKER_00]: Definitely. 07:31.768 --> 07:36.134 [SPEAKER_00]: It'll be said temporarily and everything and you could be like, oh, good old, you know, but. 07:37.046 --> 07:40.389 [SPEAKER_00]: It'll be better because you'll know what to avoid and what to do and what not to do. 07:40.709 --> 07:48.215 [SPEAKER_01]: Yeah, I think I've got to give it two more days and see if the leaves see if magically in two days the bugs all fall off and the leaves sprightly up again. 07:48.316 --> 07:51.018 [SPEAKER_01]: But I think the cucumber looks like it's on the struggle plus now. 07:51.138 --> 07:55.081 [SPEAKER_01]: I think that that spray, yeah, did a number on the leaves. 07:55.281 --> 07:56.082 [SPEAKER_00]: To molest it, yeah. 07:56.442 --> 07:57.864 [SPEAKER_01]: First-world problems, thank you. 07:58.204 --> 07:58.945 [SPEAKER_00]: No, you're welcome. 07:59.305 --> 08:05.350 [SPEAKER_00]: I think you'll feel much better once you have a clean slate with your epist-sad debacle, you know? 08:05.780 --> 08:08.003 [SPEAKER_01]: Yeah, yes, okay. 08:08.444 --> 08:09.605 [SPEAKER_00]: Are you so so down? 08:09.625 --> 08:12.088 [SPEAKER_01]: I know, I really am down. 08:12.128 --> 08:13.090 [SPEAKER_01]: And I have these beautiful flowers. 08:13.110 --> 08:14.852 [SPEAKER_01]: I have to get rid of, yeah, okay. 08:15.633 --> 08:16.834 [SPEAKER_01]: So we jump into fasting stuff? 08:16.995 --> 08:17.475 [SPEAKER_00]: Let's do it. 08:17.675 --> 08:19.057 [SPEAKER_00]: Let's jump into some fasting stuff. 08:19.277 --> 08:20.219 [SPEAKER_00]: Do you have a study for us? 08:20.550 --> 08:39.076 [SPEAKER_01]: I have a study to start us off with and I was really excited to find the study because it's one I've heard referenced a lot and a lot of different things I read but I never actually read the original study so I decided to track it down and find it and it's called us and it's called hunter gatherer energetics and human obesity. 08:39.456 --> 08:42.197 [SPEAKER_01]: I think this is like the one there might be other ones to talk about this. 08:42.837 --> 08:44.877 [SPEAKER_01]: So we have this idea 08:47.238 --> 08:58.168 [SPEAKER_01]: At least I've seen it a lot where it's like, oh, we're really sedentary today, like hunter gathers used to move a lot and today we just sit around and that's why that's a reason that we have the obesity epidemic. 08:59.007 --> 09:03.031 [SPEAKER_01]: So, yes, the sedentary lifestyle of today is not good. 09:03.691 --> 09:07.715 [SPEAKER_01]: It's really not

good, and it probably does contribute to the obesity epidemic. 09:08.335 --> 09:17.983 [SPEAKER_01]: However, surprisingly, when they went and actually studied a modern hunter-gatherer tribe, so the hodza in Tanzania, 09:18.784 --> 09:28.570 [SPEAKER_01]: So they used doubly labeled water, which is the gold standard for measuring total energy expenditure, so like basically how many calories you're burning every day from both your metabolism and your movement. 09:29.390 --> 09:39.116 [SPEAKER_01]: They looked at the hudza, which is a population that gets over 95% of their calories from wild foods, so tubers, berries, honey, wild game. 09:39.516 --> 09:43.419 [SPEAKER_01]: They walk long distances daily, they don't use mechanical tools, 09:44.179 --> 09:54.828 [SPEAKER_01]: So they decided to look at their total daily energy expenditure and compare it to Western populations including farmers, which was probably important to point out. 09:55.248 --> 10:01.613 [SPEAKER_01]: On, by the way, this is a 2012 study and it was published in PLOS 1. 10:02.154 --> 10:05.677 [SPEAKER_01]: So what they found, surprisingly, that 10:07.238 --> 10:22.187 [SPEAKER_01]: Even though the Hutsa are far more physically active and leaner than Westerners, their total daily energy expenditure was statistically indistinguishable from Western populations, even when controlling for body size and age. 10:22.987 --> 10:31.652 [SPEAKER_01]: So the Hutsa men, so the men in the Hutsa group, their total daily energy expenditure matched Western men's and the Hutsa women, 10:36.075 --> 10:40.862 [SPEAKER_01]: So the walking data also didn't predict total energy expenditure. 10:40.962 --> 10:50.836 [SPEAKER_01]: So even though they walked a lot, so like huts of women walk around 5.8 kilometers a day, men walk around 11.4 kilometers a day. 10:51.557 --> 11:04.423 [SPEAKER_01]: Even that said the individual variations in the walking distances didn't explain the variations in their energy expenditure so it doesn't necessarily mean that like more movements means you burn more calories like on a whole body level there's something else going on. 11:04.983 --> 11:16.269 [SPEAKER_01]: So basically the takeaway and this study supports this idea of the quote constrained energy expenditure model and that's that the body seems to keep. 11:17.147 --> 11:22.048 [SPEAKER_01]: the total daily energy expenditure within a fairly narrow range. 11:22.548 --> 11:31.430 [SPEAKER_01]: Even if you're walking, even if other things like, sorry, so even if you're having a lot of activity, the body will compensate for that. 11:31.530 --> 11:42.973 [SPEAKER_01]: By downregulating immune function or reproduction or the stress response, so you can't just be like, oh, I walked this much more, so I burn this much more today, cause your body's probably gonna compensate somewhere else. 11:43.673 --> 11:52.263 [SPEAKER_01]: So what it implies for this the obesity conversation is that the obesity level today are likely not because we're not moving. 11:52.984 --> 11:55.687 [SPEAKER_01]: It's probably like it's something else. 11:55.727 --> 11:59.992 [SPEAKER_01]: It's probably the the input of what we're eating like that's going to have a way bigger effect. 12:00.793 --> 12:02.914 [SPEAKER_01]: than the actual energy levels. 12:03.154 --> 12:07.177 [SPEAKER_01]: And I don't want to say this at how people think, oh, that means being sedentary is fine. 12:07.237 --> 12:09.318 [SPEAKER_01]: No, I'm not like being sedentary is not good. 12:09.358 --> 12:14.321 [SPEAKER_01]: Like the HUDs also have like way, even though their energy expenditure is the same as ours. 12:14.861 --> 12:18.203 [SPEAKER_01]: Health wise, like they're doing a lot better with like chronic disease and stuff like that. 12:18.563 --> 12:20.984 [SPEAKER_01]: And a lot of that probably has to do with their active lifestyle. 12:21.485 --> 12:23.546 [SPEAKER_01]: So being sedentary is not good for your health. 12:24.246 --> 12:25.187 [SPEAKER_01]: But, and... 12:26.394 --> 12:32.275 [SPEAKER_01]: we actually compare to like hunter-gatherer societies, probably burn about the same amount of calories per day. 12:32.735 --> 12:37.136 [SPEAKER_01]: So again, the problem comes down to probably the food intake and stuff like that. 12:37.596 --> 12:39.057 [SPEAKER_01]: So yeah, what are your thoughts? 12:39.517 --> 12:45.058 [SPEAKER_00]: Really awesome study and really surprising and not surprising. 12:45.078 --> 12:54.860 [SPEAKER_00]: Like I guess I expected, because you know, you always hear, you know, people in like, I answer to one or like, you know, they've been so much more calories because they were hunters and gatherers and whatnot. 12:55.642 --> 13:06.734 [SPEAKER_00]: But it kind of almost, like a body has a budget kind of thing, like, you know, maybe like the body has an energy budget rather than an unlimited spending account kind of thing. 13:06.834 --> 13:16.724 [SPEAKER_00]: Like, so if you increase your activity, maybe your body doesn't just keep running one more calories forever, like it starts becoming more efficient. 13:17.565 --> 13:35.481 [SPEAKER_00]: somewhere else kind of thing and like it's it's interesting because most people assume calorie burn is just just additive or like there's a cause and effect like if you just do more moving you're just going to keep burning calories and I'll also really agree with what you're saying like it could be easy for some people to maybe think don't exercise then you know. 13:36.023 --> 13:38.205 [SPEAKER_01]: right, that's the problem, slippery slope. 13:38.405 --> 13:44.872 [SPEAKER_00]: But are we, but actually are we can reinforce the exercises amazing for reasons beyond just way less? 13:45.412 --> 13:48.736 [SPEAKER_01]: Yeah, or beyond like how many calories we're burning from it. 13:49.016 --> 13:49.396 [SPEAKER_00]: Exactly. 13:49.416 --> 13:59.506 [SPEAKER_00]: I also like it was really cool that the paper isn't saying, doesn't say like

that where humans are inactive enough when 14:01.205 --> 14:06.849 [SPEAKER_00]: I guess saying like inactivity probably doesn't just just explain the obesity epidemic, like what you were saying. 14:07.050 --> 14:25.123 [SPEAKER_00]: It's got to be, it's got to be the food or something else happening, you know, and also like these guys that has a diet, they're eating foods that require effort, probably to get, you know, they're not just run up by a vetting machines who need or dry through or anything like that, so it's a very different time. 14:25.844 --> 14:29.307 [SPEAKER_00]: So maybe it's not just what they're burning, it's like also like the entire environment, 14:30.598 --> 14:32.600 [SPEAKER_00]: you know, the, the world around them. 14:32.840 --> 14:34.501 [SPEAKER_00]: That's just different to us. 14:34.862 --> 14:43.449 [SPEAKER_01]: Yeah, so I've been, it's funny because like I, like I said, I, I hear this referenced every now and then in books and I've always been like, really, like it's just so mind blowing to me. 14:44.149 --> 14:53.877 [SPEAKER_01]: Cause you really would think, I mean, I meant those miles I mentioned, what, like 11, you know, you would think walking, like almost a dozen miles that they would burn way more, but they're not. 14:54.498 --> 14:54.618 [SPEAKER_01]: So. 14:55.489 --> 14:57.812 [SPEAKER_01]: they're not eating all of the food that we're eating. 14:58.132 --> 14:58.953 [SPEAKER_00]: They're probably not. 14:59.094 --> 14:59.775 [SPEAKER_00]: They probably aren't. 14:59.855 --> 15:00.275 [SPEAKER_00]: It's as well. 15:00.295 --> 15:01.717 [SPEAKER_01]: So, I mean, they're definitely not. 15:03.299 --> 15:06.223 [SPEAKER_01]: And like you said, they have to like work to secure that food and everything. 15:06.583 --> 15:13.753 [SPEAKER_00]: Yeah, and also like does this, do you reckon this sort of explains why so many people start exercising, expect a huge, 15:14.747 --> 15:34.117 [SPEAKER_00]: amount of fat loss and then like they're going to hit that plateau or whatnot because exercise alone doesn't just create as big an energy deficit as a lot of people actually expect you know it's not you know and on top of that okay way in real time of if any so if this study if this is accurate and if it if this is the case that 15:34.857 --> 16:01.576 [SPEAKER_01]: even if you walk like 11 miles you're not going to burn any more calories total that day than you would have otherwise that means what people often do they go to the gym they do their exercise which might not actually affect how many calories they burn in total because of all of these compensatory mechanisms but then people like oh I exercise so now I get to eat this treat so you why to burn the same amount either way but now you're adding on treats on top of it 16:02.348 --> 16:03.808 [SPEAKER_01]: Like, I know people do that a lot. 16:03.989 --> 16:05.509 [SPEAKER_00]: Yes, like, like the deserve it. 16:05.549 --> 16:07.270 [SPEAKER_00]: Like, oh, I need

to have a treat now because I've done it. 16:07.570 --> 16:07.810 [SPEAKER_01]: Yeah. 16:08.070 --> 16:18.193 [SPEAKER_00]: If exercise isn't increasing out total calz burn as we think, right, like, what are you reckon the biggest metabolic benefits of exercise and have nothing to do with weight loss is then. 16:18.273 --> 16:23.174 [SPEAKER_00]: It's like it just opens this whole thing about insulin sensitivity, muscle preservation. 16:23.775 --> 16:25.135 [SPEAKER_00]: It's very interesting. 16:25.435 --> 16:28.017 [SPEAKER_01]: Yeah, cardiovascular health, blood flow. 16:28.237 --> 16:33.021 [SPEAKER_01]: Like it's probably all the other things rather than the weight loss, per se. 16:33.341 --> 16:36.123 [SPEAKER_00]: Although I've always thought, I don't work out to lose weight. 16:36.563 --> 16:38.665 [SPEAKER_00]: The fat loss and whatnot, that's it's nutrition. 16:39.405 --> 16:43.588 [SPEAKER_00]: Anyway, if I can help with that for sure, but it's our food choices matter. 16:43.849 --> 16:46.030 [SPEAKER_00]: I don't go to lose weight to go to the gym. 16:46.070 --> 16:48.792 [SPEAKER_00]: I go to stimulate my muscles and do that. 16:48.832 --> 16:51.474 [SPEAKER_00]: You know, I don't do it to lose to change the scale. 16:51.754 --> 16:54.837 [SPEAKER_01]: Like the mental health benefits of it are very powerful. 16:55.297 --> 16:56.818 [SPEAKER_00]: First study, Mel. 16:56.938 --> 16:57.698 [SPEAKER_01]: Thank you, thank you. 16:58.419 --> 17:00.860 [SPEAKER_01]: Shall we dive into some listener questions? 17:01.320 --> 17:03.701 [SPEAKER_00]: Let's do it. 17:04.642 --> 17:07.603 [SPEAKER_01]: Okay, so the first question comes from Abby. 17:08.063 --> 17:16.487 [SPEAKER_01]: The subject is being hungry and Abby says, okay, I have been listening to your podcast for a short while, but have been consuming it voraciously. 17:16.707 --> 17:17.768 [SPEAKER_01]: What a nice vocabulary. 17:18.368 --> 17:23.672 [SPEAKER_01]: I have followed diets of some sort since I was 9 or 10, and I am now 38 and a half. 17:24.293 --> 17:30.297 [SPEAKER_01]: I have definitely done damage to my metabolism, although I don't live in an overweight body through a lot of control. 17:30.838 --> 17:37.203 [SPEAKER_01]: My question has to do with the fact that you say that after one gets used to IF, the annoying hunger pains subside. 17:37.903 --> 17:44.167 [SPEAKER_01]: And what doesn't subside, you learn to recognize, say hello to, and then say goodbye to, until you feel like opening one's window. 17:44.807 --> 17:54.213 [SPEAKER_01]: And all my nutrition knowledge, I have always learned that when you stop feeling hungry is because your metabolism is slowing down and just stops needing food, which isn't necessarily a good thing. 17:54.673 --> 18:01.678 [SPEAKER_01]: It will use the food and the calories you are providing to take care of the most crucial body systems and just shut down the essential ones. 18:02.398 --> 18:06.202 [SPEAKER_01]: I know that one's body will probably get all the calories it needs during its window. 18:06.682 --> 18:11.767 [SPEAKER_01]: But are we shutting, slowing down our metabolism until we refeed our bodies again? 18:12.107 --> 18:13.108 [SPEAKER_01]: I hope this is all clear. 18:13.128 --> 18:13.628 [SPEAKER_01]: Thank you. 18:13.889 --> 18:15.710 [SPEAKER_00]: Every, this is such a thoughtful question. 18:16.071 --> 18:17.011 [SPEAKER_00]: Thank you for your question. 18:17.232 --> 18:28.342 [SPEAKER_00]: And I think you're asking something that is sort of like out of the heart of why so many people aren't initially skeptical, maybe about intermittent fasting, because 18:29.734 --> 18:41.309 [SPEAKER_00]: You can hear, you know, this, some version of the same message for years, like if you're hungry, eat, never skip meals, you know, eat every few hours to keep your metabolism stoked or spliked, keep the fire going. 18:41.990 --> 18:46.456 [SPEAKER_00]: And if you stop feeling hungry, your metabolism must be must be slowing down. 18:47.297 --> 18:48.037 [SPEAKER_00]: that must be the reason. 18:48.077 --> 18:49.978 [SPEAKER_00]: But that's things that you hear. 18:50.398 --> 18:53.479 [SPEAKER_00]: Those ideas have been repeated so often. 18:53.699 --> 18:59.340 [SPEAKER_00]: And I reckon it's completely understandable to wonder whether fasting is just teaching the body to shut down. 18:59.761 --> 19:03.682 [SPEAKER_00]: It's hunger signals and like a limp along with fewer calories. 19:04.042 --> 19:07.843 [SPEAKER_00]: But the good news here, Abby, is that what we see happening in fasting is 19:08.910 --> 19:09.772 [SPEAKER_00]: much different to that. 19:09.812 --> 19:21.290 [SPEAKER_00]: So one of the things that fascinated me when I first started learning more about IF, some 7 plus years ago now, is that hunger isn't nearly as linear as most of us think it is. 19:22.455 --> 19:31.819 [SPEAKER_00]: Before fasting, many of us, at least I did as well, assumed that a hunger simply gets stronger and stronger until we eat because I love food so much. 19:32.119 --> 19:34.020 [SPEAKER_00]: But that's not usually how a hunger works. 19:34.660 --> 19:40.683 [SPEAKER_00]: Hunger is actually influenced by hormones, habits, your meal timing, your stress, your sleep, 19:41.823 --> 19:42.403 [SPEAKER_00]: even the clock. 19:42.483 --> 19:45.505 [SPEAKER_00]: That's why so many people notice they hungry at noon because it's noon. 19:45.825 --> 19:46.626 [SPEAKER_00]: They look at the clock. 19:46.686 --> 19:48.407 [SPEAKER_00]: It's like, hey, it's noon time to eat. 19:49.047 --> 19:52.669 [SPEAKER_00]: Not necessarily even because their body urgent urgently needs the fuel. 19:53.552 --> 19:57.614 [SPEAKER_00]: Then they skip lunch, one day, you know, maybe find something surprising. 19:58.314 --> 20:07.859 [SPEAKER_00]: The hunger rises, it hangs around for a bit in a phase away, not just because metabolism suddenly shuts down, but because that hunger wave actually passes, surprise.

20:08.700 --> 20:11.982 [SPEAKER_00]: So I remember that being one of the most eye opening things about fasting for me. 20:12.862 --> 20:20.424 [SPEAKER_00]: Abby and learning that hunger wasn't an emergency, hunger is not an emergency and it was information and that's really different. 20:20.504 --> 20:26.006 [SPEAKER_00]: So let's talk about metabolism because that's really the core of what you're asking here. 20:26.206 --> 20:38.089 [SPEAKER_00]: So if someone is chronically under-eating, aggressively restricting those cows, losing weight through just depriving themselves, of course, over time, the body can 20:42.789 --> 20:48.976 [SPEAKER_00]: but intermittent fasting isn't supposed to be chronic starvation, it's not starvation, anybody out there listening. 20:49.476 --> 20:54.782 [SPEAKER_00]: It's a really important distinction because the goal isn't to eat tiny amounts of food forever. 20:54.862 --> 20:55.623 [SPEAKER_00]: That's not the goal. 20:56.324 --> 20:58.906 [SPEAKER_00]: The goal is to eat adequately 20:59.843 --> 21:06.085 [SPEAKER_00]: during the eating window, like what you need, your body needs, and allow the body periods of time without incoming food. 21:06.165 --> 21:07.965 [SPEAKER_00]: So those are very different situations. 21:08.806 --> 21:16.288 [SPEAKER_00]: So it'll be one of the reasons fasting works so well for many people is that the body becomes better at accessing stored energy between meals. 21:17.248 --> 21:27.871 [SPEAKER_00]: So instead of, for example, like constantly demanding new fuel from the outside, it becomes more comfortable using the energy it already has available, isn't that amazing? 21:28.635 --> 21:33.598 [SPEAKER_00]: And that's not metabolic damage, that's metabolic flexibility and I think that's awesome. 21:34.139 --> 21:38.382 [SPEAKER_00]: And honestly, I think it's one of the most empowering things that I feel about fasting. 21:39.122 --> 21:42.604 [SPEAKER_00]: And you really start to realize your body isn't fragile. 21:42.985 --> 21:44.566 [SPEAKER_00]: It's not as fragile as what we think. 21:44.686 --> 21:50.149 [SPEAKER_00]: And it doesn't just fall apart because lunges delayed, or it's incredibly adaptive. 21:50.310 --> 21:55.113 [SPEAKER_00]: And can fasting be done poorly or in a way that's not optimized 21:58.986 --> 22:07.555 [SPEAKER_00]: long periods of time while really under-eating, under-recovering, sleeping really badly, stressing the body out and nonstop. 22:07.755 --> 22:20.667 [SPEAKER_00]: That's all different thing, but that's not the same thing as like a well-structured fasting lifestyle where someone is really nourishing themselves during the eating window and Abby, one thing I also picked up on in your question here is your 22:21.268 --> 22:22.409 [SPEAKER_00]: your history of dieting. 22:22.529 --> 22:26.213 [SPEAKER_00]: So you've been dieting in some forms since you were nine or ten. 22:26.233 --> 22:28.496 [SPEAKER_00]: That's a long time, maybe. 22:28.516 --> 22:41.269 [SPEAKER_00]: And I reckon a lot of people that they can relate to that, because when you spent decades being told to maybe micromanage your food, count your calories, fear, hunger, constantly control what you're eating. 22:41.370 --> 22:42.991 [SPEAKER_00]: It can feel almost suspicious. 22:43.925 --> 22:45.665 [SPEAKER_00]: when hunger starts becoming calm. 22:45.685 --> 22:50.667 [SPEAKER_00]: It's like surely something must be wrong, but what if the opposite is true at us? 22:50.707 --> 22:55.048 [SPEAKER_00]: Because what if the body is finally becoming less preoccupied with food? 22:55.548 --> 23:09.012 [SPEAKER_00]: What if some of those constant hunger signals that you had were being driven by years of dieting, grazing, sugar swings, blood sugar swings, food rules, mental restriction, 23:09.672 --> 23:18.614 [SPEAKER_00]: You know, one thing we hear over and over from long-term-fast as Abby is not that they become disconnected from their bodies, but they become more connected. 23:19.014 --> 23:29.615 [SPEAKER_00]: They start recognizing the difference between true physical hunger and a habit, and between appetite and boredom, between nourishment and emotional eating, and that awareness is incredibly powerful. 23:29.675 --> 23:36.096 [SPEAKER_00]: So when people say the knowing hunger gets better over time, I don't think it's because the metabolism is shutting down. 23:39.660 --> 23:40.521 [SPEAKER_00]: Metabolically flexible. 23:40.861 --> 23:43.063 [SPEAKER_00]: Hango hormones become way more predictable. 23:43.123 --> 23:46.647 [SPEAKER_00]: People stop interpreting every language signal as an emergency. 23:47.327 --> 23:49.089 [SPEAKER_00]: And to me, that's one of the most freeing parts. 23:49.249 --> 23:55.716 [SPEAKER_00]: So Abby, no, I don't think the disappearance of the constant Hango automatically means your metabolism is slowing down. 23:56.256 --> 23:59.399 [SPEAKER_00]: In a lot of cases, are we going to assign the body as becoming 24:00.280 --> 24:05.602 [SPEAKER_00]: more efficient at accessing your stored energy and that your relationship your hunger is actually changing. 24:06.342 --> 24:10.984 [SPEAKER_00]: And after a lifetime of dieting, that shift can feel, can feel unfamiliar. 24:11.044 --> 24:11.424 [SPEAKER_00]: I get it. 24:11.904 --> 24:17.886 [SPEAKER_00]: The maybe it's almost too good to be true, but sometimes the body isn't breaking, it's learning as though it's a trust us off. 24:18.366 --> 24:19.227 [SPEAKER_00]: So I hope that's helpful. 24:19.247 --> 24:19.707 [SPEAKER_00]: What do you reckon? 24:19.947 --> 24:22.590 [SPEAKER_01]: you know, that was incredibly comprehensive and awesome. 24:22.610 --> 24:35.765 [SPEAKER_01]: And all the things I was going to say, yeah, the only thing I'll emphasize and add to it a little bit is like you were talking about the the difference between the hunger being like waves and something that passes versus 24:36.686 --> 24:40.429 [SPEAKER_01]: on going and

something that is a sign that your metabolism is slowing down. 24:41.110 --> 24:47.996 [SPEAKER_01]: So, Grellen is what we think of as the hunger hormone and it is very habitual. 24:48.356 --> 24:53.380 [SPEAKER_01]: So, basically, when you eat in certain patterns, it adjusts accordingly. 24:53.481 --> 24:55.602 [SPEAKER_01]: And like I said, it makes you feel hungry. 24:56.183 --> 25:01.487 [SPEAKER_01]: So, if you've like conditioned yourself to be eating, you know, breakfast lunch dinner, 25:02.148 --> 25:07.296 [SPEAKER_01]: you're going to have growl in spike before breakfast lunch dinner because that's what you're used to and that's when you get hungry. 25:07.997 --> 25:14.147 [SPEAKER_01]: So then when you switch to fasting, now you're not eating breakfast lunch dinner anymore, maybe you're just doing lunch or just dinner or whatever it may be. 25:15.388 --> 25:20.489 [SPEAKER_01]: at first, you're going to feel hungry during when you normally would have eaten because growling is still there. 25:21.009 --> 25:26.331 [SPEAKER_01]: But then when you stick to it for a few days, growling adapts to the new schedule. 25:26.511 --> 25:34.332 [SPEAKER_01]: So the reason that you're no longer hungry literally has nothing to do with your metabolism is just that the hormone that regulates hunger adjusted to the new schedule. 25:34.773 --> 25:35.753 [SPEAKER_01]: So that's an example of 25:36.782 --> 25:40.883 [SPEAKER_01]: you know, not being hungry, not being a sign of your metabolism slowing down. 25:41.523 --> 25:46.385 [SPEAKER_01]: And then another reason that we constantly get hungry throughout the day is because of insulin. 25:46.825 --> 25:48.185 [SPEAKER_01]: So we get insulin resistant. 25:48.225 --> 25:50.506 [SPEAKER_01]: So insulin is the hormone that helps your body. 25:50.626 --> 25:55.087 [SPEAKER_01]: It's released when we eat and it helps put our calories into fat stores. 25:55.967 --> 26:01.309 [SPEAKER_01]: And it makes us, so basically, the insulin spikes and drops, 26:02.009 --> 26:11.995 [SPEAKER_01]: make us crave food because we have a meal, we release insulin, insulin puts the food away, and then insulin drops, and now we're hungry again, so it's like this roller coaster that we're on. 26:12.295 --> 26:19.579 [SPEAKER_01]: But when we start doing fasting, insulin stabilizes, it stays low during the fast, it's not spiking hunger. 26:19.599 --> 26:24.442 [SPEAKER_01]: So that's another example of adapting to a hormonal pattern that is 26:27.103 --> 26:33.567 [SPEAKER_01]: And then ketones, so when you get into ketosis, when fasting, ketones actually have an appetite suppressing effect. 26:33.627 --> 26:42.631 [SPEAKER_01]: So not only like Barry was saying, are you burning fat, you know, you're getting fuel from yourself, like you have a new fuel source because you're burning body fat. 26:43.072 --> 26:48.915 [SPEAKER_01]: On top of that, the fuel source that you're burning, once you start creating ketones, also suppresses appetite. 26:49.415 --> 26:59.360 [SPEAKER_01]: So all of these things are reasons that, oh, you don't have hunger anymore, but it's not because your metabolism is like down regulating that can happen if you go too restrictive. 26:59.640 --> 27:00.820 [SPEAKER_01]: It also is going to happen. 27:01.621 --> 27:03.322 [SPEAKER_01]: And this is like the the nuance about it. 27:03.402 --> 27:03.602 [SPEAKER_01]: So. 27:04.693 --> 27:07.055 [SPEAKER_01]: When you weigh less, you require less calories. 27:07.735 --> 27:24.366 [SPEAKER_01]: So if you lose weight from fasting, your metabolism will be by necessity or most likely, quote, lower, but it's because you have a lower body, so you don't require burning, which does not require burning as much calories through the metabolism. 27:24.806 --> 27:26.147 [SPEAKER_01]: And then same thing, if you gain weight, 27:26.807 --> 27:28.488 [SPEAKER_01]: that can quote increase your metabolism. 27:28.828 --> 27:31.990 [SPEAKER_01]: So that adjustment in the metabolism is not a problem. 27:32.210 --> 27:36.352 [SPEAKER_01]: It's literally just like facts, like you lost weight, so now you burn less calories. 27:37.012 --> 27:45.317 [SPEAKER_01]: It's when you over restrict and over underneath and are not getting your nutrition or lose too much weight and stresses too high that 27:46.257 --> 27:48.398 [SPEAKER_01]: that that is a different type of hunger. 27:48.778 --> 27:51.399 [SPEAKER_01]: That is where metabolism is down regulating. 27:51.899 --> 27:54.200 [SPEAKER_01]: Your body is trying to conserve fuel sources. 27:54.320 --> 27:55.921 [SPEAKER_01]: That's what you want to avoid. 27:56.441 --> 27:59.582 [SPEAKER_01]: And that is the things that constant chronic dieting is going to cause. 27:59.642 --> 28:00.883 [SPEAKER_01]: Yo-yo dieting is going to cause. 28:01.423 --> 28:14.208 [SPEAKER_01]: But when you're doing intermittent fasting and a healthy stable way, yes, it is expected that hunger will no longer be a sign of, that it's a good sign that hunger goes away. 28:15.588 --> 28:20.491 [SPEAKER_01]: And I also agree with what Barry was saying about, like, that's a long time to be dieting. 28:20.711 --> 28:27.075 [SPEAKER_01]: And, you know, being in that mindset of control and fear comes from diet culture. 28:27.555 --> 28:29.136 [SPEAKER_01]: It can be really hard to break free from. 28:29.676 --> 28:35.500 [SPEAKER_01]: And I think that's one reason that intermittent fasting works so well for people because you finally can lose that 28:36.160 --> 28:52.046 [SPEAKER_01]: that intense need for control and fear and like feeling like you always have to be calorie-stricting and dieting and controlling everything because you just set up your eating window, you eat what you all you want in your eating window and and you experience what you want which is like weight loss and hunger regulation and all the things. 28:52.066 --> 28:56.868 [SPEAKER_01]: So definitely Abby let us know how things go with everything.

28:57.209 --> 28:58.249 [SPEAKER_00]: Yeah keep us close to Debbie. 29:00.528 --> 29:02.669 [SPEAKER_01]: Shall we answer another listener question? 29:02.969 --> 29:05.911 [SPEAKER_00]: Yes, so we have an email from Carol. 29:06.791 --> 29:12.314 [SPEAKER_00]: And Carol writes, hello, I started the keto diet and added in intermittent fasting. 29:12.874 --> 29:16.476 [SPEAKER_00]: And then found your podcast, so I could clarify questions that I've had. 29:16.496 --> 29:20.218 [SPEAKER_00]: I am on episode 10, so she's way back now. 29:20.298 --> 29:22.979 [SPEAKER_00]: I'm an episode 10, and I'm really loving it so far. 29:23.439 --> 29:25.600 [SPEAKER_00]: I'm not quite too short window of eating. 29:26.040 --> 29:28.802 [SPEAKER_00]: I think she meant to say I'm not quite used to quite a short window of eating yet. 29:29.562 --> 29:40.007 [SPEAKER_00]: I'll start around to and go to about 10, which has been the norm most of my life anyway, so I'll probably have to shorten that eventually, but I'm just trying to adjust to keto at the moment. 29:41.147 --> 29:57.135 [SPEAKER_00]: I have not heard you discuss Lipton resistance and I have severe sleep apnea and use a CPAP machine and I was reading because I'm not losing weight that when you have Lipton resistance, it can take six to eight weeks for the hormones in your body to adjust. 29:57.895 --> 30:02.998 [SPEAKER_00]: And so, when I hear people ask questions like, why have I not lost any weight in a couple of weeks? 30:03.518 --> 30:14.265 [SPEAKER_00]: I hear you guys say, give it time, but I haven't heard anything about the six to eight weeks and letting your body adjust to lip and resistance, which can be caused by stress and multiple other factors. 30:14.385 --> 30:20.909 [SPEAKER_00]: So, I was just wondering if you could do some research on that and explain exactly what lip and resistance is. 30:21.509 --> 30:26.973 [SPEAKER_00]: And then maybe when people writing in questions wanting to know why they haven't seen results in a week or two weeks, 30:27.653 --> 30:32.599 [SPEAKER_00]: that good offer them some encouragement to be really patient and lift their body's adapt. 30:33.240 --> 30:40.809 [SPEAKER_00]: One important note that I read was that you should cut out all process foods to allow that lift and resistance to take care of itself. 30:41.490 --> 30:43.513 [SPEAKER_00]: I have been doing clean keto for four weeks. 30:43.933 --> 30:58.842 [SPEAKER_00]: I have not deviated at all and a weight is not budging, but I'm not discouraged and I am feeling better and I'm using that this time that my body needs to adjust to learn as much as I can and your podcast is helping immensely, much love, carol the bell. 30:59.242 --> 30:59.783 [SPEAKER_00]: PS. 31:00.403 --> 31:02.725 [SPEAKER_00]: Sorry for the run on sentences in the bad grammar. 31:03.245 --> 31:06.807 [SPEAKER_00]: I do not know how to use voice to text very well and I'm driving. 31:06.827 --> 31:08.068 [SPEAKER_00]: Mel, what are you making? 31:08.428 --> 31:08.869 [SPEAKER_01]: Awesome. 31:09.069 --> 31:13.613 [SPEAKER_01]: Well, Carol, thank you so much for your question and drawing attention to this. 31:13.693 --> 31:15.915 [SPEAKER_01]: And this is actually, this is perfect. 31:15.955 --> 31:21.801 [SPEAKER_01]: I didn't plan this, but I was just talking about the hunger hormone growl in in the last question from Abby. 31:22.562 --> 31:26.465 [SPEAKER_01]: So, leptin, it's kind of like the flip side of growl in. 31:26.505 --> 31:30.569 [SPEAKER_01]: So, growl in is a hormone that increases hunger, leptin, 31:31.430 --> 31:33.251 [SPEAKER_01]: reduces hunger, actually makes you feel full. 31:33.971 --> 31:43.575 [SPEAKER_01]: So to talk a little bit more about leptin and leptin resistance, which Carol is talking about, so leptin is actually produced by our fat cells. 31:44.195 --> 31:52.438 [SPEAKER_01]: And like I said, it tells our hypothalamus and our brain that we have ample energy stores and that we don't need to be hungry because basically we're good, like we got enough body fat. 31:53.278 --> 31:57.580 [SPEAKER_01]: And in a healthy body, you have more body fat, 32:01.307 --> 32:14.664 [SPEAKER_01]: The problem is that especially today, with the obesity epidemic and all of the inflammation and weight gain that we're experiencing, our bodies are often producing too much left in from all of the weight gain and the inflammation. 32:15.265 --> 32:16.326 [SPEAKER_01]: And so the hypothalamus, 32:17.047 --> 32:18.088 [SPEAKER_01]: becomes desensitized. 32:18.108 --> 32:22.671 [SPEAKER_01]: Like it doesn't, it doesn't really listen to it anymore because it's getting hit with leptin too much. 32:23.192 --> 32:28.916 [SPEAKER_01]: So what ends up happening is your leptin signaling, which is supposed to make you feel full, doesn't work. 32:29.316 --> 32:33.780 [SPEAKER_01]: Like the brain thinks it still needs more food because it stops listening to leptin. 32:34.220 --> 32:36.382 [SPEAKER_01]: So that makes you be consistently hungry. 32:36.722 --> 32:38.784 [SPEAKER_01]: It also reduces your energy and expenditure. 32:38.804 --> 32:42.646 [SPEAKER_01]: It makes your body try to defend this higher set weight point. 32:43.507 --> 32:47.050 [SPEAKER_01]: So yes, it is something that can be, I'm glad we're talking about it. 32:47.070 --> 32:58.901 [SPEAKER_01]: Like it is something that people could, they could start the fasting, maybe they're doing keto, cleaning up our diet, whatever they're doing, regularly in their insulin, it can take a bit for left and resistance to resolve. 33:00.262 --> 33:19.810 [SPEAKER_01]: So yes, it is a very real thing what Carol is doing so cutting out ultra-process foods that's really great because you really want to cut down that inflammation that's going to really help the sleep is also really important and it's really interesting that she has the sleep apnea connection because sleep apnea is actually directly linked to 33:23.091 -->

33:30.698 [SPEAKER_01]: that is definitely something that you want to address because in order to get your left-hand resistance resolved and under control you definitely want to be getting good sleep. 33:30.858 --> 33:37.805 [SPEAKER_01]: So hopefully the treatment with the CPAP machine is going to work for you, but that should definitely definitely really help. 33:38.386 --> 33:40.788 [SPEAKER_01]: And then as far as like the six to eight weeks, 33:41.168 --> 33:46.112 [SPEAKER_01]: That is a good, that's a good number for like how long it might take, but there's not like any one amount. 33:46.152 --> 33:49.314 [SPEAKER_01]: It's not like you hit six weeks and like you're cured from left and resistance. 33:49.374 --> 33:50.414 [SPEAKER_01]: Like it's very individual. 33:50.815 --> 33:52.416 [SPEAKER_01]: It depends by how much you're changing. 33:52.476 --> 33:54.057 [SPEAKER_01]: So are you reducing inflammation? 33:54.137 --> 33:55.038 [SPEAKER_01]: Are you getting sleep? 33:55.518 --> 33:56.899 [SPEAKER_01]: Are you cleaning up your diet? 33:57.499 --> 34:03.203 [SPEAKER_01]: But what you're doing, Carol, is like, you know, four weeks of a clean keto with no deviation. 34:03.263 --> 34:05.185 [SPEAKER_01]: Like that's really, really great for that. 34:05.825 --> 34:23.366 [SPEAKER_01]: So, yeah, I think Lepton is interesting because I feel like we talk about insulin like all the time, but Lepton, we don't talk about as much and it's definitely a very, very real thing, especially if you're coming from a overweight and obese or an inflammatory state. 34:23.807 --> 34:25.489 [SPEAKER_01]: So yeah, do you have any thoughts, Barry? 34:25.689 --> 34:26.870 [SPEAKER_00]: Yeah, that was really, really awesome. 34:26.890 --> 34:29.673 [SPEAKER_00]: Now what you said, and Carol, first off, I love it. 34:29.713 --> 34:31.034 [SPEAKER_00]: You're listing while you're drawing. 34:31.835 --> 34:35.078 [SPEAKER_00]: It's a laugh at the voice, the text thing that's hilarious. 34:35.839 --> 34:43.627 [SPEAKER_00]: I reckon one of the most important things you said, Carol, was quote, I'm not discouraged and I'm feeling bitter. 34:44.420 --> 35:04.428 [SPEAKER_00]: Honestly, that's massive because when it does come to a lift in resistance, I do think like one of the biggest mistakes people can make is expecting like your body to undo like years or decades of metabolic dysfunction in a couple of weeks, or whether that's sleep, or insulin, or leptin, or stress, or all of the above. 35:04.448 --> 35:08.310 [SPEAKER_00]: You know, I think the body needs time to recalibrate to something new. 35:09.070 --> 35:15.555 [SPEAKER_00]: and I think your sleep apnea situation is really important as well, because sleep affects so much. 35:15.955 --> 35:24.101 [SPEAKER_00]: It affects so many hormones involved in our satiety, our cravings, our hunger and our weight really get it regulation. 35:24.181 --> 35:24.421 [SPEAKER_00]: So 35:25.500 --> 35:38.683 [SPEAKER_00]: when someone is improving this leap and changing up the nutrition and and introducing fasting at the same time, that's a lot happening under the hurricane and it might not all just shop on the scale immediately, you know. 35:39.143 --> 35:46.725 [SPEAKER_00]: So that's why I'm such a big fan of paying attention to non-scale victories, you know, you're more, more energy if you're cravings, you know, 35:53.047 --> 36:02.953 [SPEAKER_00]: Eons, especially like when you're waiting for results, but in terms of your healing and metabolic healing, it's still early, it's early days, so I'd say keep doing what you're doing. 36:03.533 --> 36:05.634 [SPEAKER_00]: Keep stay the core, stay curious. 36:06.475 --> 36:07.295 [SPEAKER_00]: It's the long game. 36:07.355 --> 36:11.237 [SPEAKER_00]: This is the long game and keep keeping those wins and letting us know how you go. 36:11.978 --> 36:16.040 [SPEAKER_00]: It sounds like you're making progress, so stay patient and keep us posted. 36:16.392 --> 36:16.672 [SPEAKER_01]: Yes. 36:16.772 --> 36:17.193 [SPEAKER_01]: Yes. 36:18.674 --> 36:19.134 [SPEAKER_01]: All right. 36:19.695 --> 36:21.476 [SPEAKER_01]: Shall we do one more question? 36:21.656 --> 36:22.097 [SPEAKER_00]: Let's do it. 36:22.477 --> 36:22.977 [SPEAKER_01]: Okay. 36:23.077 --> 36:29.102 [SPEAKER_01]: So our last question comes from Penelope. 36:29.583 --> 36:34.267 [SPEAKER_01]: The subject is black coffee on stomach lining and insulin spike after eating window. 36:34.947 --> 36:37.829 [SPEAKER_01]: And Penelope says, hi, I really love your podcast. 36:37.949 --> 36:40.931 [SPEAKER_01]: I learned about it a week ago, and I binge listened while I met the office. 36:41.431 --> 36:46.174 [SPEAKER_01]: I wonder about if Black Coffee on an empty stomach can affect the lining and cause problems. 36:46.674 --> 36:55.839 [SPEAKER_01]: I also wonder about if drinking a sweet tea after my final meal counts as fasting, because the insulin is already high, and it won't make me hungry since I'm full. 36:56.239 --> 36:56.980 [SPEAKER_01]: I think it's okay. 36:57.500 --> 37:00.142 [SPEAKER_01]: I'm about two weeks in an already lost seven pounds. 37:00.302 --> 37:03.964 [SPEAKER_01]: I was at my highest 250 pounds, but at Nishipra Sad emoji. 37:04.485 --> 37:05.525 [SPEAKER_01]: I'm really enthusiastic. 37:05.845 --> 37:10.449 [SPEAKER_01]: I feel so more connected with my body and it keeps me from overeating while feeling satisfied. 37:10.909 --> 37:12.250 [SPEAKER_01]: It feels good to have your support. 37:12.310 --> 37:13.671 [SPEAKER_01]: Thank you and keep up the good work. 37:14.031 --> 37:15.472 [SPEAKER_00]: Penelope, welcome. 37:15.572 --> 37:18.254 [SPEAKER_00]: First off, welcome to the Boston community. 37:19.073 --> 37:26.536 [SPEAKER_00]: the internet fasting community and I can just say like I love hearing that you're you're binge listening to the pod and and at work. 37:26.777 --> 37:28.437 [SPEAKER_00]: Hopefully some of those people can hear it

as well. 37:28.778 --> 37:35.881 [SPEAKER_00]: Hopefully you're getting through the work day a little faster while we keep you company and massive congrats on getting started seriously. 37:36.561 --> 37:38.302 [SPEAKER_00]: You're two weeks into this penalty. 37:38.362 --> 37:39.763 [SPEAKER_00]: You've already lost seven pounds. 37:40.103 --> 37:40.783 [SPEAKER_00]: That's no joke. 37:41.463 --> 37:44.405 [SPEAKER_00]: But I think what actually stood out to me more was something else you said. 37:44.805 --> 37:46.706 [SPEAKER_00]: You mentioned feeling more connected to your body. 37:47.514 --> 37:48.917 [SPEAKER_00]: and more satisfied around food. 37:49.478 --> 37:53.204 [SPEAKER_00]: And honestly, that is, I have to echo what I said about Carol's wallet. 37:53.284 --> 37:56.189 [SPEAKER_00]: It's just another non-skill victory as we like to say here. 37:57.111 --> 37:58.834 [SPEAKER_00]: Because yes, wait, let's say it's great. 37:59.715 --> 38:10.804 [SPEAKER_00]: You know, a lot of people start into manifesting for that, but learning to trust your body again, not feeling like food has this hold of you, that's something that can change your life, actually. 38:10.904 --> 38:16.168 [SPEAKER_00]: So to get into your question here, let's kick off with your black coffee. 38:16.929 --> 38:22.033 [SPEAKER_00]: This is something that comes up a bit, and I think there are really two conversations happening here, Penelope. 38:22.073 --> 38:29.239 [SPEAKER_00]: So for most healthy people, drinking black coffee on an enemy's stomach, isn't, it's not. 38:29.941 --> 38:31.663 [SPEAKER_00]: is not really the thought to damage your line. 38:31.703 --> 38:32.503 [SPEAKER_00]: Stomach line too much. 38:32.523 --> 38:33.644 [SPEAKER_00]: That's really a common myth. 38:33.684 --> 38:37.948 [SPEAKER_00]: Your stomach is actually designed to handle highly acidic environment. 38:38.609 --> 38:41.932 [SPEAKER_01]: Can coffee maybe increase your stomach as a production? 38:42.372 --> 38:43.533 [SPEAKER_00]: Yeah, sure it could. 38:44.423 --> 38:57.131 [SPEAKER_00]: And if someone already has acid reflux, for example, a sense of tummy, gastritis or other digestive conditions, they may notice that coffee first thing in the morning is going to make that worse and not feel too great. 38:57.771 --> 38:59.692 [SPEAKER_00]: So there's that aspect of it. 38:59.992 --> 39:02.574 [SPEAKER_00]: So I don't think it's just a case of coffee being bad. 39:02.634 --> 39:03.555 [SPEAKER_00]: I think it's a case of... 39:04.395 --> 39:23.198 [SPEAKER_00]: listening to your body is we like to say a lot in this podcast as well because it's true because personally for me it black coffee makes you feel good during your fasting get that like I love coffee so much black coffee makes me feel amazing if it consistently leaves you with stomach pain though or reflux or nausea 39:24.137 --> 39:24.898 [SPEAKER_00]: then not awesome. 39:25.098 --> 39:30.284 [SPEAKER_00]: That's your body's way of giving you info that you should pay attention to Penelope. 39:30.785 --> 39:39.615 [SPEAKER_00]: And one of the things, you know, one of the things intermittent fasting has taught me is that we definitely don't always bond identically to the same foods or drinks at all. 39:40.768 --> 39:48.110 [SPEAKER_00]: So the sweet tea, for example, totally on a stand your reasoning and honestly it's a logical question. 39:48.530 --> 39:53.372 [SPEAKER_00]: You know, you're like, well, of Eden, my insulin is already elevated from a meal. 39:53.852 --> 39:56.373 [SPEAKER_00]: If I have sweet tea afterwards, I'm full anyway. 39:56.393 --> 39:58.273 [SPEAKER_00]: So does it really matter that I'm having the sweet tea? 39:59.093 --> 40:03.615 [SPEAKER_00]: From a hunger standpoint, maybe not, but from a fasting standpoint, but if the clean fast, 40:04.393 --> 40:10.001 [SPEAKER_00]: Yes, it does matter because the fasting window begins when you've finished consuming your calories. 40:10.141 --> 40:19.213 [SPEAKER_00]: So if the sweet tea contains sugar or calories, which it likely does, you're essentially extended your eating window rather than then starting your fast. 40:19.753 --> 40:20.393 [SPEAKER_00]: Does it make sense? 40:20.774 --> 40:26.076 [SPEAKER_00]: So that's why we often, we often encourage people to think, think of the end of your meal as that. 40:26.136 --> 40:26.957 [SPEAKER_00]: Like, it's the end. 40:27.097 --> 40:31.399 [SPEAKER_00]: So once that meal is done, and that could include your drinks and whatnot as well. 40:31.439 --> 40:34.721 [SPEAKER_00]: But once that's done, that's when your fasting clock can begin again. 40:34.861 --> 40:42.425 [SPEAKER_00]: So if you have in the sweet tea, is something you truly love the NLP and it's part of your lifestyle, you enjoy it. 40:43.165 --> 40:46.487 [SPEAKER_00]: You could absolutely just choose to have it as part of your meal, like have it in your window. 40:47.382 --> 40:49.124 [SPEAKER_00]: There's nothing inherently wrong with that. 40:49.684 --> 40:55.129 [SPEAKER_00]: But if you're asking whether it counts as fasting, technically it wouldn't count as like the clean fuss. 40:55.330 --> 41:04.118 [SPEAKER_00]: And I think that's another reason why the clean fuss is so powerful because it does really create clear boundaries. 41:04.318 --> 41:07.101 [SPEAKER_00]: You eat, then you're done, your fast begins. 41:07.441 --> 41:12.686 [SPEAKER_00]: You don't really wonder, oh, guess whether this drink counts or that little bite doesn't count, 41:12.966 --> 41:16.089 [SPEAKER_00]: it's just becomes really simple and that's one of the things I love about it. 41:16.129 --> 41:19.733 [SPEAKER_00]: Like list decisions, this is enough decisions to make on a daily basis. 41:20.534 --> 41:25.399 [SPEAKER_00]: On another thing, I wanted to say Penelope, was that you've only been doing this for two weeks. 41:25.819 --> 41:27.220 [SPEAKER_00]: So that's pretty early. 41:27.260 --> 41:31.765 [SPEAKER_00]:

You're still learning your body, your hunger home, it's adapting, your routines are changing. 41:31.825 --> 41:33.847 [SPEAKER_00]: So, you know, don't be too hard in yourself. 41:34.327 --> 41:36.149 [SPEAKER_00]: And courage, you just enough to get too caught up in 41:36.990 --> 41:39.271 [SPEAKER_00]: Like, I'm trying to optimize every little thing just here. 41:39.291 --> 41:49.393 [SPEAKER_00]: You know, you just started and sometimes we can spend so much time maybe worrying about one cup of tea that we forget like we're already making all this progress. 41:50.313 --> 41:51.433 [SPEAKER_00]: You're eating more intentionally. 41:51.453 --> 41:54.214 [SPEAKER_00]: You're feeling good, connected, feeling satisfied. 41:54.234 --> 41:57.735 [SPEAKER_00]: Those are all science, penalty that's something is happening that's positive. 41:58.355 --> 42:00.076 [SPEAKER_00]: My advice would be to keep building on that. 42:00.496 --> 42:01.616 [SPEAKER_00]: Enjoy your black coffee. 42:01.796 --> 42:05.477 [SPEAKER_00]: If it agrees, if you're telling me, if it doesn't tweak, pivot adjust, 42:06.197 --> 42:18.884 [SPEAKER_00]: finish your calories before you're beginning your fasting window and keep paying attention to how you feel because one of the biggest things fasting teaches us isn't just when to eat it's how to actually listen to our bodies again. 42:19.684 --> 42:23.266 [SPEAKER_00]: But Penelope sounds like you're killing it and you're all in your way to doing exactly that. 42:23.286 --> 42:24.767 [SPEAKER_00]: So Mel, what do you think about this? 42:25.114 --> 42:25.614 [SPEAKER_01]: Amazing. 42:25.654 --> 42:45.970 [SPEAKER_01]: Yes, you said pretty much everything I would say to emphasize about the black coffee and the acid I was thinking of an analogy while you were talking about it It's similar to protein and like chronic kidney disease for example So people will think that high protein intake causes kidney problems when that is not the case 42:47.325 --> 42:57.371 [SPEAKER_01]: And if you have kidney problems, then protein might, a super, super high protein diet might be problematic if your kidney already has the problem to be existing. 42:57.771 --> 42:59.392 [SPEAKER_01]: So same thing with coffee and the acid. 42:59.452 --> 43:07.117 [SPEAKER_01]: So normally your, I healthy stomach lining is good with black coffee, yes, black coffee is acidic. 43:07.917 --> 43:13.860 [SPEAKER_01]: and can increase stomach acid production, our stomach though is a highly, it's a very high acidic place. 43:14.360 --> 43:18.582 [SPEAKER_01]: So it's not like you're like an alkaline stomach, and then you add coffee and you become acidic. 43:18.962 --> 43:20.142 [SPEAKER_01]: No, it's already acidic. 43:20.402 --> 43:33.628 [SPEAKER_01]: So it fits in well in the environment, but if you already had a pre-existing condition, like arthritis, so like chronic stomach inflammation, or acid reflux, or gird, then it might aggravate. 43:34.288 --> 43:42.077 [SPEAKER_01]: that condition based on, you know, your individual, your individual body, but it's not, it's not going to be the root cause of that. 43:42.437 --> 43:53.730 [SPEAKER_01]: So most people are usually, you know, good with stomach, even on an empty stomach while fasting, but if you do have acid reflux, ulcers, gastritis, then you probably want to pay more attention. 43:54.150 --> 44:00.820 [SPEAKER_01]: And yeah, and same about the sweet tea like Barry was saying, it's actually it does make a lot of logical sense like my insulin's already high. 44:01.001 --> 44:04.085 [SPEAKER_01]: So if I have something like how is that any different? 44:04.105 --> 44:05.247 [SPEAKER_01]: Like there's already food in my stomach. 44:05.748 --> 44:06.689 [SPEAKER_01]: My insulin's already high. 44:07.591 --> 44:09.293 [SPEAKER_01]: The thing is exactly what Barry said is that 44:09.954 --> 44:11.375 [SPEAKER_01]: you're extending. 44:12.075 --> 44:18.499 [SPEAKER_01]: So you're not in a fasted state once you start fasting, you're still in the post-absorbative state of food. 44:18.940 --> 44:22.542 [SPEAKER_01]: But the fasting window that we're counting for like how many hours have we fasted? 44:23.082 --> 44:24.903 [SPEAKER_01]: We do count that once you stop eating. 44:24.983 --> 44:33.628 [SPEAKER_01]: So if you ingest some sweet tea, that's just going to extend the amount of time until you start counting the fasting hours again, which is what Barry said. 44:33.889 --> 44:34.849 [SPEAKER_01]: I'm just saying it again. 44:35.450 --> 44:35.970 [SPEAKER_01]: And I will say, 44:36.530 --> 44:37.730 [SPEAKER_01]: Since we're talking about coffee. 44:38.331 --> 44:53.754 [SPEAKER_01]: If friends listeners would like the most healthy best coffee that you can put in your body I and especially because coffee is such an incredible tool in the toolbox when it comes to fasting because It gives it helps with energy suppresses hunger. 44:54.194 --> 45:02.176 [SPEAKER_01]: It helps it helps with fat burning Lots of studies show the cognitive benefits of coffee, especially just for like our brains and how we think and being preventative 45:06.197 --> 45:07.238 [SPEAKER_01]: potential health benefits. 45:08.038 --> 45:12.421 [SPEAKER_01]: And it is the number one source of antioxidants for most people, which is crazy. 45:12.561 --> 45:15.403 [SPEAKER_01]: I mean, that says a lot about our coffee drinking habits. 45:15.803 --> 45:22.748 [SPEAKER_01]: But the thing is where the beans come from determines those antioxidant levels and how you roast it determines the antioxidant levels. 45:23.228 --> 45:26.991 [SPEAKER_01]: So I decided to make the best coffee to support your fast. 45:27.671 --> 45:30.616 [SPEAKER_01]: or you're eating window, but that's Glow Coffee. 45:30.696 --> 45:42.674 [SPEAKER_01]: So we sourced and tested beans to find once that were really high in CGA, which is the primary antioxidant coffee, and then we roast the coffee to preserve that, because

if you, the way you roast coffee determines 45:43.415 --> 45:46.456 [SPEAKER_01]: how much of those antioxidants actually hang around. 45:47.056 --> 45:52.397 [SPEAKER_01]: And then of course, it comes from a organic farm, regenerative farm in Columbia, all female lead. 45:52.957 --> 45:59.398 [SPEAKER_01]: We on top of it coming from organic farm, we test for over 70 pesticides, heavy metals, all the things. 45:59.738 --> 46:02.059 [SPEAKER_01]: So it's GlowCoffeeCo.com. 46:02.079 --> 46:06.260 [SPEAKER_01]: You guys can use the coupon code IF podcast to get a discount on your first order. 46:06.880 --> 46:12.261 [SPEAKER_01]: We did also recently lower the price to make it more affordable for people because we want to be sensitive to that. 46:15.320 --> 46:19.088 [SPEAKER_01]: Shall we have our proverbial breaking of the fast moment speaking up? 46:19.329 --> 46:19.910 [SPEAKER_00]: Let's do it. 46:19.930 --> 46:22.195 [SPEAKER_00]: Let's jump into a proverbial breaking of a fast, no? 46:22.640 --> 46:24.441 [SPEAKER_01]: All right, listeners, friends. 46:24.461 --> 46:34.547 [SPEAKER_01]: So this part of the show is to honor the eating part of the fasting lifestyle because all the health benefits of fasting do not just come from the fasting. 46:34.627 --> 46:37.168 [SPEAKER_01]: They also come from the feasting, from the eating part. 46:37.628 --> 46:46.153 [SPEAKER_01]: So what we like to do is find restaurants that we would like to visit and talk about them, profile them and say what we would eat at that restaurant. 46:47.093 --> 46:49.755 [SPEAKER_01]: So Barry, what restaurant do you have for us today? 46:50.048 --> 46:55.132 [SPEAKER_00]: So today, Mel, I actually am choosing a restaurant from New York again. 46:55.152 --> 46:57.594 [SPEAKER_00]: I have not been there though, and I can't wait to visit. 46:57.754 --> 47:03.999 [SPEAKER_00]: It's called The Grill, which is everything that I love about food, giving me some meat. 47:04.019 --> 47:07.001 [SPEAKER_00]: And this is set inside the iconic sea grim building. 47:07.622 --> 47:10.844 [SPEAKER_00]: The grill occupies the legendary former four seasons restaurant space. 47:10.884 --> 47:13.787 [SPEAKER_00]: It's one of the most iconic celebrated dining rooms in America. 47:14.607 --> 47:20.631 [SPEAKER_00]: in a designated New York City landmark, Fully Alacar, wine list is meant to be one of New York's finest. 47:21.451 --> 47:28.396 [SPEAKER_00]: This room is itself as the star, 32 foot ceiling, shivering bronze curtains and dramatic pool at its center. 47:29.136 --> 47:34.500 [SPEAKER_00]: It creates one of the most breathtaking restaurant in terrier, so this sounds awesome, really glamorous, grand, 47:35.280 --> 47:40.384 [SPEAKER_00]: luxurious, so it apparently feels like stepping back into the golden age of New York. 47:40.984 --> 47:50.871 [SPEAKER_00]: So, and a cool fact about it is the original four season's restaurant was the place where presidents, royalty, Hollywood legends, and Wall Street Titans all went. 47:51.131 --> 47:59.917 [SPEAKER_00]: So, when the major food group reopened, the space as the grill, they restored it, while bringing back the theatrical style of service that made it famous. 48:00.578 --> 48:01.098 [SPEAKER_01]: Nice. 48:01.318 --> 48:02.059 [SPEAKER_01]: How did you find it? 48:02.730 --> 48:10.855 [SPEAKER_00]: I just did my deep dive, you know, just going through the internet and I hadn't been there before, but I've heard you could think about it as well from friends who've been there. 48:11.696 --> 48:21.682 [SPEAKER_01]: And I've sent you the link in the minute so you can have a- I'm looking up pictures of it because there are any pictures, other pictures on the website. 48:22.148 --> 48:24.971 [SPEAKER_00]: No, it's not really a picture-heavy website, but if you... 48:25.291 --> 48:26.492 [SPEAKER_01]: I found one. 48:26.813 --> 48:30.637 [SPEAKER_01]: Okay, it looks very classy New York style. 48:31.037 --> 48:31.257 [SPEAKER_00]: Yeah. 48:31.517 --> 48:33.199 [SPEAKER_01]: I like this stuff hanging from the ceiling. 48:33.560 --> 48:35.181 [SPEAKER_00]: Yeah, I thought that you'd like it. 48:35.321 --> 48:35.922 [SPEAKER_00]: It's very luxurious. 48:37.364 --> 48:38.324 [SPEAKER_01]: Is that a chandelier? 48:38.404 --> 48:39.424 [SPEAKER_01]: What is hanging from the? 48:39.945 --> 48:42.185 [SPEAKER_01]: There's like stuff hanging from the ceiling. 48:42.405 --> 48:43.485 [SPEAKER_01]: It's like, do you see that? 48:43.845 --> 48:44.826 [SPEAKER_00]: Yeah, what do you think it is? 48:45.186 --> 48:47.746 [SPEAKER_01]: It looks like it's, uh, I don't know. 48:48.727 --> 48:49.207 [SPEAKER_01]: It looks cool. 48:49.387 --> 48:51.127 [SPEAKER_00]: It's like almost like shudd, so something. 48:51.467 --> 48:52.087 [SPEAKER_00]: It's cool, yeah. 48:52.567 --> 48:55.128 [SPEAKER_01]: It looks like a little, hope they don't all fall. 48:55.648 --> 48:55.948 [SPEAKER_01]: Yeah. 48:56.408 --> 48:57.268 [SPEAKER_01]: Get decapitated. 48:57.509 --> 48:59.369 [SPEAKER_00]: The lighting looks like it's quite nice as well. 48:59.409 --> 49:00.609 [SPEAKER_00]: So it's not too glary. 49:00.669 --> 49:02.250 [SPEAKER_00]: We're showing them a mels, not a fan of. 49:02.310 --> 49:02.830 [SPEAKER_00]: Neither am I? 49:03.070 --> 49:03.690 [SPEAKER_00]: We don't do that. 49:05.437 --> 49:05.877 [SPEAKER_01]: All right. 49:06.097 --> 49:07.918 [SPEAKER_01]: So I am really excited. 49:08.018 --> 49:09.499 [SPEAKER_01]: Shall we look at the dinner menu? 49:09.859 --> 49:11.040 [SPEAKER_00]: Let's look at the dinner menu. 49:11.500 --> 49:16.323 [SPEAKER_01]: Oh and look what the first look what the first word is on the dinner menu. 49:16.923 --> 49:18.064 [SPEAKER_00]: Low and behold. 49:18.724 --> 49:31.331 [SPEAKER_01]: Oysters, comma, clams, comma, et cetera, which fun fact I learned today that I have been pronouncing et cetera wrong my entire life and I'm very embarrassed. 49:35.081 -->

49:37.923 [SPEAKER_01]: like X, like, etc. 49:38.023 --> 49:42.325 [SPEAKER_01]: Like, apparently it's very common people doing this, but no, it's et cetera. 49:42.625 --> 49:43.385 [SPEAKER_00]: Yeah, et cetera. 49:43.665 --> 49:49.508 [SPEAKER_01]: Yeah, we were actually working on the my craving out dating pitch deck, and I was like pitching in. 49:49.988 --> 49:50.989 [SPEAKER_01]: Yeah, learn that. 49:52.189 --> 49:54.810 [SPEAKER_01]: Okay, so oysters, clams, et cetera. 49:55.851 --> 49:57.432 [SPEAKER_01]: Our finest raw selections. 49:58.012 --> 49:59.173 [SPEAKER_00]: Jumping out at you, anything there? 49:59.553 --> 50:00.013 [SPEAKER_01]: Yes. 50:01.630 --> 50:04.432 [SPEAKER_01]: Whoa, a selection of continental ham. 50:05.012 --> 50:06.513 [SPEAKER_01]: I wonder if is it like prosciutto? 50:06.953 --> 50:10.876 [SPEAKER_01]: Or is it, no, yeah, or is it like ham slices? 50:11.256 --> 50:13.577 [SPEAKER_00]: I wanna believe that it's gonna be ham slices. 50:14.338 --> 50:15.258 [SPEAKER_00]: That's my projection. 50:15.678 --> 50:16.579 [SPEAKER_01]: That's kinda cool. 50:17.059 --> 50:23.523 [SPEAKER_01]: I would, yeah, I would like some house cured salmon, even though I think it'll be salty, so would you eat the rest of it if I just have like a tiny taste? 50:24.003 --> 50:25.224 [SPEAKER_00]: Yes, definitely. 50:25.684 --> 50:28.206 [SPEAKER_01]: And then I will take a selection of continental ham. 50:28.745 --> 50:29.465 [SPEAKER_00]: What a great choice. 50:30.005 --> 50:32.586 [SPEAKER_00]: I'm going to go for the Montauk Pearl Oysters. 50:33.006 --> 50:33.386 [SPEAKER_01]: Really? 50:33.746 --> 50:37.147 [SPEAKER_00]: On the... What a surprise. 50:37.567 --> 50:38.307 [SPEAKER_01]: Krupp ball. 50:38.607 --> 50:39.307 [SPEAKER_00]: I know Krupp ball. 50:39.707 --> 50:44.988 [SPEAKER_00]: I'm going to do Montauk Pearl Oysters and I'm also going to do some sardines. 50:45.048 --> 50:46.128 [SPEAKER_00]: I actually do like sardines. 50:46.808 --> 50:47.488 [SPEAKER_00]: So I'm going to try them. 50:47.728 --> 50:48.889 [SPEAKER_01]: I thought you were going to stay sardines. 50:49.409 --> 50:49.589 [SPEAKER_00]: Why? 50:49.609 --> 50:50.369 [SPEAKER_00]: You just said a vibe? 50:50.749 --> 50:50.949 [SPEAKER_01]: Yeah. 50:51.209 --> 50:51.649 [SPEAKER_00]: To your your. 50:51.729 --> 50:53.630 [SPEAKER_00]: And then I may have a bite of your 50:56.778 --> 50:58.479 [SPEAKER_00]: If you consent. 50:58.880 --> 51:01.082 [SPEAKER_01]: No, actually, I would prefer to have just like a small bite. 51:01.122 --> 51:04.905 [SPEAKER_01]: So if you would have the rest, I'll be dandy. 51:05.265 --> 51:06.106 [SPEAKER_00]: Correct, dandy. 51:06.266 --> 51:09.668 [SPEAKER_00]: And now we're going to scroll on down to assorted appetizers. 51:10.009 --> 51:11.670 [SPEAKER_01]: Assorted appetizers. 51:12.170 --> 51:13.091 [SPEAKER_00]: Pardon cold selections. 51:13.351 --> 51:14.052 [SPEAKER_00]: Anything there? 51:14.873 --> 51:15.093 [SPEAKER_00]: Mel. 51:15.373 --> 51:15.673 [SPEAKER_01]: I do. 51:16.034 --> 51:19.636 [SPEAKER_01]: I would like the steak and anchovy tartar, please. 51:20.237 --> 51:25.141 [SPEAKER_01]: And if they can have that deconstructed, actually, I only want it if it can be deconstructed. 51:25.567 --> 51:25.967 [SPEAKER_00]: Yeah, right. 51:25.987 --> 51:28.208 [SPEAKER_00]: I actually knew you're going to get that and you're going to get that. 51:28.648 --> 51:28.889 [SPEAKER_01]: Yeah. 51:29.389 --> 51:32.230 [SPEAKER_01]: Even though I don't even, I actually don't think I've ever had anchovies before. 51:32.570 --> 51:32.850 [SPEAKER_00]: Really? 51:33.371 --> 51:33.991 [SPEAKER_01]: I don't think so. 51:34.571 --> 51:36.472 [SPEAKER_01]: Like, I actually don't even know what they taste like. 51:36.832 --> 51:37.332 [SPEAKER_00]: Oh my gosh. 51:37.512 --> 51:39.073 [SPEAKER_00]: Do you know, oh, do you know what? 51:39.633 --> 51:46.616 [SPEAKER_00]: Sidebar, I went to dinner with some friends the other night and it was another, another Melanie who loves Disney and doesn't like voices. 51:46.957 --> 51:47.577 [SPEAKER_00]: It's very funny. 51:47.797 --> 51:48.537 [SPEAKER_01]: Oh, you told me that. 51:48.697 --> 51:48.977 [SPEAKER_01]: Yeah. 51:49.578 --> 51:51.999 [SPEAKER_01]: I think, because I, because you're saying that 51:55.412 --> 51:55.992 [SPEAKER_00]: That's so funny. 51:56.313 --> 51:56.773 [SPEAKER_00]: Hello, yes. 51:57.333 --> 52:02.676 [SPEAKER_00]: Okay, so I'm going to go, you say you just want to stay an inch of and shall be taught how did you want something else as well? 52:03.176 --> 52:04.377 [SPEAKER_01]: Deconstructed, yeah. 52:04.477 --> 52:10.460 [SPEAKER_01]: If they have like egg and stuff in it, like a bacon, like having on the side, like everything on the side, and then I can like mix it up myself. 52:11.041 --> 52:12.241 [SPEAKER_00]: Yeah, I'm feeling good about that. 52:12.662 --> 52:17.404 [SPEAKER_01]: As you know, they have scallops, so maybe that because I can get scallops as an appetizer, just never as an entree. 52:17.944 --> 52:19.645 [SPEAKER_01]: So maybe scallop as well. 52:20.326 --> 52:20.646 [SPEAKER_01]: How about you? 52:20.984 --> 52:35.310 [SPEAKER_00]: I think the crayfish such as looks intriguing, crayfish such as source creole, so I'm going to try that just because I'm curious what that's going to be like and then I think the tuner revenue gotty. 52:35.330 --> 52:36.190 [SPEAKER_00]: Is that how you say it? 52:36.730 --> 52:37.330 [SPEAKER_00]: That sounds great. 52:37.610 --> 52:43.793 [SPEAKER_01]: Listeners, let us know if you want us to like get an app and start pronouncing everything really correctly. 52:44.305 --> 52:47.607 [SPEAKER_00]: Yeah, I'd be curious to see, are they going to, are they about to butcher this again? 52:47.627 --> 52:50.989 [SPEAKER_01]: I'm going to pull in the Facebook, I'm going to, that's going to be my Facebook post for today. 52:51.049 --> 52:52.150 [SPEAKER_01]:

I'm going to pull about this. 52:52.510 --> 52:53.330 [SPEAKER_01]: That's so funny. 52:53.510 --> 52:56.112 [SPEAKER_00]: Like, do people laugh at us with the go, again, really? 52:56.452 --> 52:58.573 [SPEAKER_01]: We probably should, because then we would learn, like, how to taste. 52:58.653 --> 53:00.714 [SPEAKER_01]: You know, it would be like a learning experience for us. 53:01.015 --> 53:02.355 [SPEAKER_00]: Yeah, I think so. 53:03.216 --> 53:08.379 [SPEAKER_00]: Now, there is a, I know that you have the, I actually never get this, but I'm going to ask 53:12.550 --> 53:15.592 [SPEAKER_01]: So, soup and salad, I'm gonna pass. 53:16.112 --> 53:16.452 [SPEAKER_01]: How about you? 53:16.672 --> 53:17.073 [SPEAKER_00]: I love you. 53:17.613 --> 53:18.153 [SPEAKER_00]: Yeah, no. 53:18.694 --> 53:23.176 [SPEAKER_00]: I'm gonna do the blue crab gumbo, because I like anything gumbo-esque. 53:23.877 --> 53:24.957 [SPEAKER_00]: And I'm gonna pass on the salad. 53:25.077 --> 53:25.898 [SPEAKER_00]: I can do without that. 53:26.338 --> 53:35.443 [SPEAKER_01]: and listeners, if you ever look up this restaurant and you find a menu that starts with the salad, let me know, because I'm having a Mandela fact where I was on a menu that no longer exists, apparently. 53:35.603 --> 53:36.263 [SPEAKER_00]: That's so crazy. 53:36.543 --> 53:38.344 [SPEAKER_01]: Okay, seafood. 53:38.684 --> 53:40.245 [SPEAKER_00]: Yes, you love seafood, anything there? 53:40.625 --> 53:48.829 [SPEAKER_01]: Okay, well, actually, so we should, so the options are, so there's, for the on trays, there's seafood, there's chops and birds. 53:49.890 --> 53:55.353 [SPEAKER_01]: Oh, no, not birds, and then prime age stakes. 53:56.592 --> 54:01.015 [SPEAKER_01]: and then they have a prime read, a trolley service prime read. 54:01.295 --> 54:03.037 [SPEAKER_00]: It's quite a lot of protein, which I love. 54:03.097 --> 54:04.578 [SPEAKER_00]: I'm about this menu. 54:04.998 --> 54:08.241 [SPEAKER_01]: I, oh my goodness, I see, okay, I see one of my favorite. 54:09.161 --> 54:11.103 [SPEAKER_01]: They have one of my favorite seafood options. 54:11.963 --> 54:15.106 [SPEAKER_01]: They have some birds, I'm interested in, and they have some steaks I want. 54:15.226 --> 54:16.527 [SPEAKER_01]: So, um, hmm. 54:17.287 --> 54:17.687 [SPEAKER_01]: the lot. 54:18.127 --> 54:19.428 [SPEAKER_01]: Maybe we should just go by section. 54:20.108 --> 54:20.848 [SPEAKER_01]: How about how about you? 54:21.088 --> 54:21.868 [SPEAKER_00]: This could about a section. 54:22.208 --> 54:22.488 [SPEAKER_01]: Okay. 54:23.048 --> 54:23.749 [SPEAKER_01]: So seafood. 54:23.849 --> 54:24.829 [SPEAKER_01]: Do you know what's my favorite? 54:24.849 --> 54:29.190 [SPEAKER_01]: They have, they have, they have my favorite, like one of my Alzheimer's favorites and they have one of my second favorites as well. 54:29.410 --> 54:30.490 [SPEAKER_00]: You like doves all right? 54:30.910 --> 54:31.710 [SPEAKER_01]: That's my second favorite. 54:31.730 --> 54:32.711 [SPEAKER_01]: I do like do oversoul. 54:32.791 --> 54:35.971 [SPEAKER_01]: It's very light and low mercury, but it's not my favorite. 54:36.191 --> 54:37.092 [SPEAKER_00]: Plants rainbow trout? 54:37.552 --> 54:37.992 [SPEAKER_01]: Yes. 54:39.212 --> 54:42.453 [SPEAKER_01]: I love rainbow trout and I especially love it when it's on like a plank. 54:44.813 --> 54:49.098 [SPEAKER_01]: Yes, so I won't, I won't playing to rainbow trout for sure about you. 54:49.178 --> 54:56.105 [SPEAKER_01]: Oh, by the way, I thought of you yesterday and I'm being reminded looking at this menu, but I was at Whole Foods at the seafood section. 54:56.185 --> 54:58.608 [SPEAKER_01]: And I was like, I really should get like a lobster tail. 54:59.108 --> 54:59.809 [SPEAKER_01]: And I didn't. 54:59.909 --> 55:00.590 [SPEAKER_01]: I don't know why. 55:00.610 --> 55:01.531 [SPEAKER_01]: I should. 55:01.751 --> 55:02.652 [SPEAKER_01]: I don't know how to cook them. 55:02.892 --> 55:05.195 [SPEAKER_00]: You know how you say that you instead of treating yourself with 55:05.704 --> 55:07.345 [SPEAKER_01]: Yeah, the full fish. 55:07.525 --> 55:08.646 [SPEAKER_00]: Yeah, do you like a lobster? 55:09.026 --> 55:10.146 [SPEAKER_01]: I can do like a lobster tail. 55:10.186 --> 55:13.248 [SPEAKER_01]: I could get like drawn butter, like all the things. 55:13.708 --> 55:15.890 [SPEAKER_00]: You can send me a photo, that would be an experience. 55:16.150 --> 55:19.291 [SPEAKER_01]: I'm really intrigued by how they're not that expensive at the seafood counter. 55:20.172 --> 55:28.376 [SPEAKER_01]: I feel like it's something we're compared to, for example, like if you get like a filet at the meat counter, it's like really expensive. 55:28.676 --> 55:31.038 [SPEAKER_01]: It's like it's pretty much like what almost what you would pay, 55:32.178 --> 55:32.738 [SPEAKER_01]: at a restaurant. 55:32.938 --> 55:37.281 [SPEAKER_01]: But the lobster tails, I think it was like seven dollars for like a lobster tail. 55:37.301 --> 55:40.842 [SPEAKER_01]: When you go to like a restaurant, a lobster tail is like way more than that. 55:41.063 --> 55:42.063 [SPEAKER_00]: The mock-ups real. 55:42.543 --> 55:43.864 [SPEAKER_01]: Okay, sorry to go out on tangent. 55:43.884 --> 55:44.444 [SPEAKER_01]: What would you get? 55:44.704 --> 55:45.245 [SPEAKER_00]: I would do that. 55:45.345 --> 55:46.785 [SPEAKER_00]: Lobs to Alan Newbrook. 55:47.226 --> 55:47.706 [SPEAKER_01]: I knew it. 55:48.186 --> 55:48.766 [SPEAKER_01]: And what does that mean? 55:48.826 --> 55:49.387 [SPEAKER_01]: Alan Newbrook? 55:49.787 --> 55:55.390 [SPEAKER_00]: I think it's maybe from like a, I guess a pot like Alan Newbrook maybe it's just like an area. 55:55.770 --> 55:56.630 [SPEAKER_01]: Oh, it's not a style. 55:56.791 --> 55:57.571 [SPEAKER_00]: I'm guessing it's what? 55:58.210 --> 55:59.251 [SPEAKER_00]: That's my understanding of it. 55:59.691 --> 56:00.391 [SPEAKER_01]: No, it's a style.

56:00.672 --> 56:00.892 [SPEAKER_00]: It is. 56:01.192 --> 56:10.118 [SPEAKER_01]: So it's an ultra rich American seafood classic made with lobster, butter, heavy cream, cognac, cherry and eggs, gently seasoned with cayenne pepper. 56:10.658 --> 56:14.561 [SPEAKER_01]: Traditionally served over buttered toast points or in a puff pastry. 56:14.961 --> 56:18.123 [SPEAKER_00]: Wow, what sounds very... That sounds like very conrad. 56:19.384 --> 56:20.265 [SPEAKER_00]: Yeah, it does actually. 56:21.265 --> 56:22.406 [SPEAKER_00]: I would do that, for sure. 56:23.487 --> 56:25.508 [SPEAKER_00]: What about chops and birds? 56:26.661 --> 56:28.282 [SPEAKER_01]: Are you gonna get a lard, it's squab? 56:28.683 --> 56:29.063 [SPEAKER_00]: No. 56:29.503 --> 56:30.704 [SPEAKER_01]: Whole grilled. 56:31.024 --> 56:32.245 [SPEAKER_01]: Oh my goodness, Barry. 56:32.485 --> 56:35.688 [SPEAKER_01]: It's like a non-chicken poultry dish that's in its whole form. 56:36.368 --> 56:37.309 [SPEAKER_01]: This is made for you. 56:38.210 --> 56:38.890 [SPEAKER_01]: What is a squab? 56:39.311 --> 56:40.011 [SPEAKER_01]: Actually, don't even know. 56:40.251 --> 56:41.792 [SPEAKER_00]: That's a funny word, squab. 56:42.073 --> 56:44.434 [SPEAKER_01]: Squab, it is a young, oh, guess what it is? 56:44.875 --> 56:46.556 [SPEAKER_01]: It's a young immature domestic pigeon. 56:46.576 --> 56:50.559 [SPEAKER_01]: Oh my goodness, they have a whole baby pigeon. 56:52.140 --> 56:52.481 [SPEAKER_01]: Barry. 56:55.777 --> 56:57.578 [SPEAKER_01]: definitely getting that for the table. 56:57.958 --> 57:07.143 [SPEAKER_00]: Okay, I will definitely try it and I'm very promoted, you know, like the way that you know, with horses and other things. 57:07.163 --> 57:09.185 [SPEAKER_00]: So if I try some of that then... 57:09.485 --> 57:11.766 [SPEAKER_01]: I try the oysters, you try the Lord it's quab. 57:11.966 --> 57:12.226 [SPEAKER_00]: Deal. 57:12.366 --> 57:12.887 [SPEAKER_00]: It sounds great. 57:13.487 --> 57:17.169 [SPEAKER_01]: Has that phrase ever been said before in the history? 57:17.389 --> 57:19.830 [SPEAKER_00]: That's the sound bite for this whole podcast. 57:19.891 --> 57:20.291 [SPEAKER_00]: There we go. 57:20.671 --> 57:22.192 [SPEAKER_01]: I try the oysters, you try the Lord 57:24.900 --> 57:26.601 [SPEAKER_00]: like a Taylor Swift lyric is something I don't know. 57:26.862 --> 57:28.043 [SPEAKER_01]: It does, actually. 57:28.323 --> 57:32.907 [SPEAKER_00]: Which is weird for me to even say because it's how I don't know that, but it just sounds like something you would say that she says. 57:33.267 --> 57:34.148 [SPEAKER_01]: You like Taylor. 57:34.548 --> 57:37.410 [SPEAKER_00]: I think she's very clever, very, very talented. 57:37.671 --> 57:39.132 [SPEAKER_01]: How do you feel about hand, does that? 57:39.212 --> 57:40.933 [SPEAKER_01]: Does that make you feel weird? 57:41.134 --> 57:43.856 [SPEAKER_01]: Because they have Guinea, Hen, Clayborn. 57:44.316 --> 57:45.357 [SPEAKER_00]: I like the name Clayborn. 57:45.557 --> 57:47.599 [SPEAKER_00]: I'm not opposed to trying that for some reason. 57:47.968 --> 57:51.351 [SPEAKER_01]: What about, what is this, Amish Ham steak? 57:51.871 --> 57:53.333 [SPEAKER_01]: Oh, chops, amber, it's never mind. 57:53.393 --> 57:54.514 [SPEAKER_01]: Okay, I thought it was just birds. 57:54.554 --> 57:56.255 [SPEAKER_01]: I was like, what is that? 57:56.655 --> 57:59.178 [SPEAKER_00]: Ah, triple lamb chops, that's my, okay, hold on. 57:59.278 --> 58:04.662 [SPEAKER_00]: I'm gonna do the, I've got to do the triple M chops and a whole grilled young chicken. 58:05.083 --> 58:12.068 [SPEAKER_01]: Okay, I think that you were like, yes, whole grilled young chicken, but not whole grilled, larded squab, which is a young pigeon. 58:12.329 --> 58:16.252 [SPEAKER_00]: That name just evokes a different thing for me. 58:16.419 --> 58:41.599 [SPEAKER_01]: Larded is such an ugly word and squab you squab I think it's a rephrase it to well I guess young young pigeon Larded is yeah that's why the okay so it is the pork fat okay Okay I'm really excited about the chops and birds That's when my favorite part I think of the meal and then the prime age stakes I don't know exactly what you're gonna get from this if you're gonna get anything yes you do know 58:42.750 --> 58:47.875 [SPEAKER_01]: If I were to get one, but honestly, I feel like I, because we had tartar earlier, right? 58:47.975 --> 58:49.116 [SPEAKER_01]: So I got some state. 58:49.156 --> 58:50.477 [SPEAKER_01]: I got some steak in me. 58:50.937 --> 58:53.620 [SPEAKER_01]: I'm really excited about that trout and the larded squab. 58:53.840 --> 59:02.067 [SPEAKER_01]: So I might not get the steak that I would get, which if I were to get one, it would be. 59:02.387 --> 59:03.088 [SPEAKER_00]: The fillet, man, young. 59:03.368 --> 59:03.568 [SPEAKER_01]: Yes. 59:03.989 --> 59:04.429 [SPEAKER_01]: Cooked out? 59:04.629 --> 59:04.910 [SPEAKER_00]: Blue. 59:05.250 --> 59:05.450 [SPEAKER_01]: Yes. 59:05.730 --> 59:08.673 [SPEAKER_00]: I'm just pictureing you say, stop treating me like a laddard squab. 59:11.668 --> 59:13.969 [SPEAKER_01]: Lord, it squab is my new favorite phrase. 59:14.830 --> 59:18.432 [SPEAKER_01]: It needs to be integrated into people's own actular, like more on the regular. 59:18.692 --> 59:19.853 [SPEAKER_01]: Don't be alerted, squab. 59:22.735 --> 59:26.737 [SPEAKER_01]: I don't think we've ever gotten in a fight, but once we do, this is the first phrase I'm bringing in. 59:28.638 --> 59:30.419 [SPEAKER_01]: Mary, you're being alerted, squab. 59:30.820 --> 59:35.282 [SPEAKER_00]: Squab, it's just a, it's so funny, how words can sound anyway. 59:35.443 --> 59:37.624 [SPEAKER_01]: Okay, are you gonna get a primage steak? 59:37.945 --> 59:40.647 [SPEAKER_00]: I think I may do the New York strip, why not? 59:40.947 --> 59:42.948 [SPEAKER_00]: Because I'll be able to eat it pretty easily. 59:43.008 --> 59:43.949 [SPEAKER_00]: I

can eat steak pretty well. 59:44.409 --> 59:45.430 [SPEAKER_01]: New York strip is a good cut. 59:45.730 --> 59:47.271 [SPEAKER_00]: Yeah, medium rare. 59:47.351 --> 59:48.932 [SPEAKER_00]: More on the rest out of the medium rare. 59:49.212 --> 59:51.073 [SPEAKER_01]: Okay, that's tolerable. 59:51.634 --> 59:53.915 [SPEAKER_00]: Oh man, that looks really good. 59:53.975 --> 59:55.036 [SPEAKER_00]: That looks very, very good. 59:55.374 --> 01:00:11.287 [SPEAKER_01]: This is trolley service so they're going to bring it out like on a cart spit roasted devil's bone this place is like a protein fist I think that can be my my dessert I can just like eat off the like never ending prime rib very young do you want any of the 01:00:12.053 --> 01:00:16.578 [SPEAKER_00]: I imagine it's going to be no, but you want any of the size, this asparagus, grains, and rice and potatoes. 01:00:16.859 --> 01:00:17.019 [SPEAKER_01]: No. 01:00:17.620 --> 01:00:17.940 [SPEAKER_00]: How about you? 01:00:18.080 --> 01:00:19.402 [SPEAKER_00]: I think I mean, toss. 01:00:19.922 --> 01:00:25.048 [SPEAKER_00]: Usually we give potatoes, but I don't like the way they're done from what I can see. 01:00:25.669 --> 01:00:27.972 [SPEAKER_00]: But let's zoom up to the desert. 01:00:28.314 --> 01:00:51.179 [SPEAKER_01]: Although I already know, so this is actually a perfect menu for my savory dessert because so like normally with a savory dessert to make it kind of dessert-esque, it's nice to do like a cold thing, so like a sashimi or like a tartar, but another good option is like a very light white fish and dover sole was my second choice for the seafood, so I think I would get dover sole 01:00:57.913 --> 01:01:01.017 [SPEAKER_01]: Yeah, but how about you for the real dessert menu? 01:01:01.278 --> 01:01:04.262 [SPEAKER_00]: I'm actually going to go for the new Paul's and baked Alaska. 01:01:04.722 --> 01:01:08.888 [SPEAKER_01]: I've actually never, I don't think I've experienced somebody having a baked Alaska, have you? 01:01:09.316 --> 01:01:14.799 [SPEAKER_00]: I had it at Delmonico's Mill and honestly, as my first time ever, it was life-changing. 01:01:15.019 --> 01:01:15.880 [SPEAKER_00]: It was so good. 01:01:16.480 --> 01:01:20.542 [SPEAKER_00]: And it was so big and I was just, I've never had anything like it before. 01:01:20.683 --> 01:01:22.303 [SPEAKER_00]: It was so good, really young. 01:01:22.524 --> 01:01:26.106 [SPEAKER_01]: Yeah, I don't, it's weird that I actually haven't seen, oh, they have two things on fire. 01:01:26.306 --> 01:01:27.546 [SPEAKER_01]: Both of their ice creams aren't fire. 01:01:27.947 --> 01:01:34.270 [SPEAKER_01]: I'm assuming, because the other one is Sherry Jubilee, Flombe, so that's probably probably on fire, too. 01:01:34.871 --> 01:01:35.491 [SPEAKER_01]: They look fire. 01:01:35.791 --> 01:01:36.372 [SPEAKER_00]: Probably is. 01:01:36.392 --> 01:01:36.932 [SPEAKER_00]: Okay. 01:01:39.493 --> 01:01:41.734 [SPEAKER_01]: That's a good choice. 01:01:41.914 --> 01:01:44.074 [SPEAKER_01]: Would you get anything else from the... 01:01:44.475 --> 01:01:45.075 [SPEAKER_00]: Does that mean you? 01:01:45.415 --> 01:01:45.695 [SPEAKER_01]: Yeah. 01:01:46.095 --> 01:01:48.196 [SPEAKER_00]: The lemon chiffon sounds interesting. 01:01:48.296 --> 01:01:52.437 [SPEAKER_00]: I've been getting into like, lemony sort of cakes because they're quite. 01:01:52.737 --> 01:01:54.918 [SPEAKER_00]: Well, Delic is the wrong word, but they just don't feel heavy. 01:01:55.938 --> 01:01:58.639 [SPEAKER_00]: Like a lemon slot, you know, like, you know, they'll be nice. 01:01:59.034 --> 01:02:01.855 [SPEAKER_01]: I have really intense thoughts and feelings about lemon. 01:02:02.255 --> 01:02:02.495 [SPEAKER_00]: How? 01:02:03.095 --> 01:02:05.055 [SPEAKER_01]: So I love lemon. 01:02:05.395 --> 01:02:06.556 [SPEAKER_01]: I add lemon powder. 01:02:07.036 --> 01:02:10.516 [SPEAKER_01]: So when I have my scalp every night, I put a lot of lemon powder in it. 01:02:11.197 --> 01:02:12.037 [SPEAKER_01]: Like I love lemon. 01:02:12.117 --> 01:02:14.157 [SPEAKER_01]: But I only like it on savory things. 01:02:14.597 --> 01:02:17.698 [SPEAKER_01]: When you add lemon to a dessert, I instantly am turned off. 01:02:17.738 --> 01:02:18.518 [SPEAKER_01]: Like I don't even. 01:02:18.798 --> 01:02:24.499 [SPEAKER_01]: And the reason I'm like fascinating by it is that I'm so fascinated people like like it. 01:02:24.599 --> 01:02:26.560 [SPEAKER_01]: But they would choose that as a dessert. 01:02:27.550 --> 01:02:34.738 [SPEAKER_01]: I don't know why I don't like it, but as a dessert, I'm going to have like when I was young, like, women need dessert stuff. 01:02:34.778 --> 01:02:36.299 [SPEAKER_00]: I just, it's not overpowering. 01:02:36.800 --> 01:02:38.222 [SPEAKER_01]: Yeah, I don't like it. 01:02:38.262 --> 01:02:45.589 [SPEAKER_01]: It makes it like, it takes it from like sweet and satiating to like crisp and so actually I might like it more now. 01:02:46.110 --> 01:02:47.552 [SPEAKER_01]: But yeah, I'm in dessert. 01:02:47.572 --> 01:02:48.172 [SPEAKER_01]: It's not my thing. 01:02:48.473 --> 01:02:48.753 [SPEAKER_01]: But, 01:02:49.041 --> 01:02:59.787 [SPEAKER_01]: now you think for enough but yeah you can get it yep are you gonna get a dessert wine or a vintage whiskey oh wait there's a barless separately or a cocktail we're gonna get a cocktail 01:03:00.457 --> 01:03:02.558 [SPEAKER_00]: I'm going to get a cocktail for sure. 01:03:02.578 --> 01:03:07.859 [SPEAKER_00]: I'm going to get the grill sour because it has the name of the place and I do love a good whiskey sour. 01:03:08.059 --> 01:03:11.460 [SPEAKER_00]: So I think the grill sour would probably be a good, like a piscous sour. 01:03:11.480 --> 01:03:18.262 [SPEAKER_00]: So I think the grill sour is the one and then going to go to a wine, like a bottle of wine. 01:03:18.862 --> 01:03:22.203 [SPEAKER_00]: That's usually my go to a cocktail or two and then get a

bottle of wine. 01:03:22.563 --> 01:03:23.203 [SPEAKER_00]: What about you, no? 01:03:23.612 --> 01:03:24.833 [SPEAKER_01]: Yeah, I'm looking at the wine list. 01:03:25.033 --> 01:03:37.400 [SPEAKER_01]: I think one of these, I actually, I think I've either been to or I think it was on one of the restaurants that I worked at, we talked about it, which is the Gurghitch winery in Napa Valley. 01:03:38.080 --> 01:03:49.146 [SPEAKER_01]: I think for this one, I would have to look up all of the wines by the glass individually and try to find one that is low alcohol, organic, European. 01:03:49.166 --> 01:03:51.347 [SPEAKER_01]: I think I'm probably gonna have to go by the bottle 01:03:52.951 --> 01:03:58.522 [SPEAKER_01]: There are some potential options, but a lot of them are like U.S. based, or, yeah. 01:03:59.563 --> 01:04:01.768 [SPEAKER_01]: So probably, but they have a very substantial wine list. 01:04:01.788 --> 01:04:05.615 [SPEAKER_01]: So I feel confident that I can find something that I like. 01:04:06.083 --> 01:04:06.683 [SPEAKER_01]: will be okay. 01:04:07.164 --> 01:04:08.945 [SPEAKER_01]: I won't want to sneak in my wine. 01:04:09.305 --> 01:04:11.006 [SPEAKER_01]: Would you okay? 01:04:11.026 --> 01:04:31.337 [SPEAKER_01]: So say we say we had reservations at like a really nice restaurant and I looked up the wine list beforehand and realized that there's like nothing that I like, like, how would you feel if I snuck in my wine and like ordered wine and like, you know, tossed it out and like refilled it with my own wine? 01:04:31.517 --> 01:04:31.797 [SPEAKER_01]: Would you 01:04:34.979 --> 01:04:37.101 [SPEAKER_00]: I would love, no, I wouldn't say I'm done. 01:04:37.121 --> 01:04:44.648 [SPEAKER_00]: Like you do, you do, you don't know it's your thing, but it would just be, I would be entertained watching it all unfold and like watching you be stealth about it. 01:04:44.828 --> 01:04:46.570 [SPEAKER_01]: You pass the test, okay, perfect. 01:04:46.590 --> 01:04:51.274 [SPEAKER_00]: Because I want to see, I want to see this in action, to see the whole, you know, sneaking in. 01:04:51.494 --> 01:04:52.175 [SPEAKER_01]: Oh, my skills. 01:04:52.515 --> 01:04:52.775 [SPEAKER_00]: Yeah. 01:04:52.996 --> 01:04:53.536 [SPEAKER_01]: They're really good. 01:04:53.836 --> 01:04:55.258 [SPEAKER_01]: I work on them on the regular. 01:04:55.518 --> 01:04:58.060 [SPEAKER_00]: That's really funny and just like doing it undercover. 01:04:58.120 --> 01:05:00.823 [SPEAKER_00]: That's why you like low lighting as well, probably, so it's not in dim. 01:05:01.145 --> 01:05:01.485 [SPEAKER_01]: Yes. 01:05:02.446 --> 01:05:03.066 [SPEAKER_01]: Oh, guess what? 01:05:03.086 --> 01:05:04.486 [SPEAKER_01]: They have a wine. 01:05:04.506 --> 01:05:08.868 [SPEAKER_01]: I can't, I'm not going to say it out loud, but it's my legal real name. 01:05:09.368 --> 01:05:09.668 [SPEAKER_00]: Really? 01:05:10.068 --> 01:05:12.549 [SPEAKER_01]: If I was here with my family, they'd be like, we have to get this wine. 01:05:12.629 --> 01:05:15.130 [SPEAKER_01]: My dad, he wouldn't even like blink an eye. 01:05:15.170 --> 01:05:15.890 [SPEAKER_01]: He would get that wine. 01:05:16.410 --> 01:05:16.751 [SPEAKER_01]: For sure. 01:05:17.151 --> 01:05:17.971 [SPEAKER_01]: No question asked. 01:05:17.991 --> 01:05:18.731 [SPEAKER_00]: Tell me the section. 01:05:19.111 --> 01:05:20.172 [SPEAKER_01]: It's one of the reds. 01:05:20.412 --> 01:05:21.332 [SPEAKER_01]: Do you know my last thing? 01:05:22.353 --> 01:05:23.033 [SPEAKER_00]: Actually, don't. 01:05:23.673 --> 01:05:24.393 [SPEAKER_01]: Oh, whoa. 01:05:24.893 --> 01:05:25.914 [SPEAKER_01]: How do we make it this far? 01:05:26.274 --> 01:05:26.774 [SPEAKER_00]: Yeah, actually. 01:05:26.894 --> 01:05:28.955 [SPEAKER_00]: I thought it was Mel, Ellen, no? 01:05:29.384 --> 01:05:40.473 [SPEAKER_01]: Yeah, but not save the for the call so this is actually up there for restaurants that I want to go to like actually and I It's when you first showed it to me. 01:05:40.513 --> 01:05:43.095 [SPEAKER_01]: I was like it looks nice, but now based on the menu. 01:05:43.155 --> 01:05:51.102 [SPEAKER_01]: Yes, I mean the Lord it's quabalone I'm in the trout I can't get over the lattice called just the way you say there's a very funny 01:05:51.433 --> 01:05:52.233 [SPEAKER_01]: the largest swab. 01:05:52.293 --> 01:05:53.133 [SPEAKER_01]: We can't forget this. 01:05:53.173 --> 01:05:59.975 [SPEAKER_01]: We need to, we need to make sure that we use it, you know, multiple times tonight and then like tomorrow as well. 01:06:00.015 --> 01:06:01.816 [SPEAKER_01]: Like we want to keep it in the vocabulary. 01:06:01.856 --> 01:06:03.156 [SPEAKER_01]: We can't lose it at this point. 01:06:03.216 --> 01:06:04.136 [SPEAKER_01]: It's such a great phrase. 01:06:04.496 --> 01:06:11.578 [SPEAKER_00]: Imagine if you're at a board meeting and you're presenting something and I'm just, and you don't want people treating you like a lot of scrub out there in the marketplace. 01:06:11.638 --> 01:06:14.379 [SPEAKER_00]: What are you doing? 01:06:14.999 --> 01:06:16.099 [SPEAKER_01]: I'm going to use this. 01:06:16.279 --> 01:06:18.540 [SPEAKER_01]: Like this is a part of my, my speech. 01:06:19.700 --> 01:06:22.561 [SPEAKER_01]: So yeah, so thank you friends for still being here. 01:06:22.621 --> 01:06:31.463 [SPEAKER_01]: And by the way, I, I don't know if you saw it, but I did a poll recently on Facebook and I was asking people like what parts of the show do they like best like the, did you see that? 01:06:31.643 --> 01:06:32.003 [SPEAKER_01]: That poll? 01:06:32.343 --> 01:06:32.583 [SPEAKER_00]: No. 01:06:32.843 --> 01:06:43.906 [SPEAKER_01]: Okay, so this is interesting because I, I would have thought I was like people are not gonna like the rest one section because I feel like it's just like me and you having fun, but actually like a substantial part of, so I, 01:06:49.807 --> 01:06:51.428

[SPEAKER_01]: and the this part. 01:06:52.369 --> 01:07:00.914 [SPEAKER_01]: And like a good portion, it was actually kind of evenly, not evenly split, but all of them had their, the people who liked it, the most. 01:07:00.954 --> 01:07:02.255 [SPEAKER_01]: So that's promising. 01:07:02.575 --> 01:07:07.358 [SPEAKER_01]: But yeah, substantial amount of people, thank you guys who are still here listening right now, like this part of the show. 01:07:07.418 --> 01:07:08.379 [SPEAKER_01]: So yeah. 01:07:08.579 --> 01:07:09.599 [SPEAKER_00]: Thank you so much, guys. 01:07:09.639 --> 01:07:10.600 [SPEAKER_00]: I'm so glad you like it. 01:07:10.820 --> 01:07:11.260 [SPEAKER_01]: Thank you. 01:07:12.781 --> 01:07:15.082 [SPEAKER_01]: Um, do you want to know what the the favorite the craft favorite was? 01:07:15.422 --> 01:07:16.503 [SPEAKER_01]: I would not have predicted this. 01:07:17.003 --> 01:07:21.525 [SPEAKER_01]: So between studies, listener questions, banter, and restaurants. 01:07:21.905 --> 01:07:22.406 [SPEAKER_00]: Hmm. 01:07:22.926 --> 01:07:23.226 [SPEAKER_00]: Tell me. 01:07:23.666 --> 01:07:23.846 [SPEAKER_01]: Yes. 01:07:24.207 --> 01:07:24.887 [SPEAKER_00]: Listen to questions. 01:07:25.262 --> 01:07:26.123 [SPEAKER_01]: that's what I would have thought. 01:07:26.284 --> 01:07:26.504 [SPEAKER_01]: No. 01:07:26.804 --> 01:07:27.265 [SPEAKER_00]: Studies? 01:07:27.806 --> 01:07:28.246 [SPEAKER_01]: Yeah. 01:07:28.627 --> 01:07:29.048 [SPEAKER_00]: Wow. 01:07:29.268 --> 01:07:29.588 [SPEAKER_00]: Okay. 01:07:29.949 --> 01:07:30.590 [SPEAKER_01]: I know, right? 01:07:30.930 --> 01:07:31.251 [SPEAKER_00]: Yes. 01:07:31.411 --> 01:07:31.872 [SPEAKER_00]: I know all right. 01:07:31.892 --> 01:07:33.674 [SPEAKER_00]: Because it's just like, not that we don't enjoy. 01:07:33.735 --> 01:07:41.306 [SPEAKER_01]: Of course, we enjoyed taking a deep dive, but we thought, like, I thought people might get a little bored by it, but apparently people like it. 01:07:41.644 --> 01:07:53.247 [SPEAKER_00]: That's so good and also a guy's like, guys and girls and everyone out there, we try our best to make it as interesting for you as we can and not boring because we really love it, but thank you so we glad that you enjoy it. 01:07:53.567 --> 01:07:55.627 [SPEAKER_00]: Really, that's surprising, it's good. 01:07:55.847 --> 01:08:02.709 [SPEAKER_01]: And the good thing about right now, like the very end of the episode, I feel like the people who are still listening are the people who are like with us. 01:08:02.889 --> 01:08:04.150 [SPEAKER_01]: So we love you guys. 01:08:04.830 --> 01:08:05.470 [SPEAKER_01]: Thanks for being here. 01:08:06.250 --> 01:08:09.393 [SPEAKER_01]: Yeah, but on that note, again, thank you guys so much. 01:08:09.573 --> 01:08:19.603 [SPEAKER_01]: If you would like to submit your own listener questions for the show, you can directly email questions at iapodcast.com or you can go to iapodcast.com and submit questions there. 01:08:20.224 --> 01:08:25.589 [SPEAKER_01]: The show notes for today's episode will be at iapodcast.com slash episode for 88. 01:08:27.410 --> 01:08:31.834 [SPEAKER_01]: And you can get all of the stuff that we like at iapodcast.com slash stuff we like. 01:08:32.394 --> 01:08:33.895 [SPEAKER_01]: And you can follow us on Instagram. 01:08:34.095 --> 01:08:35.176 [SPEAKER_01]: We are iapodcast. 01:08:35.316 --> 01:08:36.497 [SPEAKER_01]: I am Melanie Avalon. 01:08:36.597 --> 01:08:38.398 [SPEAKER_01]: Barry is Barry underscore conrad. 01:08:38.739 --> 01:08:42.822 [SPEAKER_01]: And then last thing before we go, Barry, we need to start planning episode 500. 01:08:42.842 --> 01:08:43.963 [SPEAKER_00]: Oh, wow. 01:08:44.003 --> 01:08:45.003 [SPEAKER_00]: It's coming up real soon. 01:08:45.023 --> 01:08:46.044 [SPEAKER_00]: We need to make it a moment. 01:08:46.564 --> 01:08:47.105 [SPEAKER_00]: It's coming up. 01:08:47.365 --> 01:08:49.006 [SPEAKER_01]: We should talk about that after this. 01:08:50.487 --> 01:08:52.629 [SPEAKER_01]: But anything from me, Barry, before we go, 01:08:53.018 --> 01:08:58.134 [SPEAKER_00]: just to say, I'm so grateful once again that you tuned in to our show and we come with the catch you next time. 01:08:58.535 --> 01:08:59.939 [SPEAKER_01]: Yeah, talk to you next week. 01:09:00.363 --> 01:09:01.044 [SPEAKER_00]: What's your next week? 01:09:01.164 --> 01:09:01.424 [SPEAKER_00]: Bye. 01:09:02.465 --> 01:09:06.328 [SPEAKER_01]: Thank you so much for listening to the Intermittent Fasting Podcast. 01:09:06.628 --> 01:09:14.574 [SPEAKER_01]: Please remember, everything we discussed on this show does not constitute medical advice and no-patient doctor relationship is formed. 01:09:15.094 --> 01:09:18.737 [SPEAKER_01]: If you enjoyed the show, please consider writing your review on iTunes. 01:09:19.098 --> 01:09:21.259 [SPEAKER_01]: We couldn't do this without our amazing team. 01:09:21.660 --> 01:09:25.883 [SPEAKER_01]: Editing by podcast doctors, show notes and artwork library on a joiner. 01:09:26.163 --> 01:09:30.780 [SPEAKER_01]: and original theme composed by Leland Cox and Recomhost by Steve Saunders. 01:09:31.141 --> 01:09:31.944 [SPEAKER_01]: See you next week!