Podcast Episode #157: Low-Carb Controversy, Quitting Cardio, and Ditching Egg Whites

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What's new for you from Diane & Liz [2:30]

Shout Out: Real Food movement pioneer, Mary Enig  [8:00]

This week in Paleo/real food: Low-carb controversy in the Paleosphere [10:45]

Listener Questions:
Should I quit cardio?  [22:03]; Is palm olein the same as palm oil, and is it healthy? [31:41]; Post workout skin care regimen tips [36:16]; Raw eggs: ditch the white? [42:54]

Liz's Homesteading QOTW: goats [48:19]

Diane's Kitchen tip: pots and pans and safe nonstick [52:11]

This week’s hashtag:#myfavoritefat [55:30]

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Podcast Episode #106: Special Guest Katy Bowman of Aligned and Well

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Liz Wolfe: Hey everyone! Welcome to Balanced Bites podcast number 157. I’m Liz; Hey! That’s Diane.

Diane Sanfilippo: Hey.

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Diane Sanfilippo: I saw the video.

Liz Wolfe: There’s always outtakes.

Diane Sanfilippo: It was great.

Liz Wolfe: Did you like the outtakes?

Diane Sanfilippo: I loved the outtakes.

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Diane Sanfilippo: Holla!

1. Diane’s updates [2:30]

Liz Wolfe: So what’s new with you, Diane?

Diane Sanfilippo: Alright. A couple of updates. Huge news that we are going to be doing a tour for Mediterranean Paleo Cooking, so anyone that’s wanting to come out to an event, heads up to folks in Nashville, Atlanta, and Chicago. Myself, Caitlin, and Nabil, who all kind of co-authored the book. The recipes are theirs, and I kind of came in and helped make it look all swanky. {laughs} Just had a really great time with all of that good stuff. So we’ll be touring together. Look out for us. October 28 in Nashville, October 29 in Atlanta, and October 30 in Chicago. We will not be anywhere on Halloween. And then I believe, we are trying to finalize some dates; not dates. The date will be November 1st; trying to finalize a location in San Francisco November 1st, so stay tuned for that. You can visit the sidebar at DianeSanfilippo.com to RSVP.

Liz Wolfe: You know that’s 3 days in a row in 3 different cities.

Diane Sanfilippo: I know!

Liz Wolfe: You are aware?

Diane Sanfilippo: {laughs} Nashville and Atlanta are only 4 hours apart, so I think we’re driving that. I think; all the events are 7 p.m. at different Barnes and Noble, so I think we’ll be able to fly into Chicago the morning of that event. Hopefully there won’t be any snow yet. It’s the end of October, I think the weather will be ok.

Liz Wolfe: {laughs} Ok.

Diane Sanfilippo: We’ll see. I know. Halloween was always the first snow in upstate New York. But we’ll see what happens.

Liz Wolfe: Maybe I’ll see if I can drive up for that one.

Diane Sanfilippo: To Chicago.

Liz Wolfe: To Chi-Town.

Diane Sanfilippo: Is that close?

Liz Wolfe: Don’t ever call it that.

Diane Sanfilippo: {laughs} That’s like people who call San Francisco Frisco. Or San Fran.

Liz Wolfe: {laughing}

Diane Sanfilippo: Neither of those is appropriate or accurate. {laughs}

Liz Wolfe: Not ok.

Diane Sanfilippo: Is that close?

Liz Wolfe: It’s not far.

Diane Sanfilippo: I don’t really think about the Midwest or where states are, so {laughing}

Liz Wolfe: Basically, no. It’s not close, but it’s close enough.

Diane Sanfilippo: Ok. Well, you and I have never taught in Chicago, and I was never to Chicago to teach even before you and I were teaching together, so this is a first time for me. So I’m really excited about it, and I think the stores will probably have a bunch of copies of Practical Paleo on hand if people want to grab that and get a signed copy, if they want to grab them for a friend or something, and you guys are welcome to bring any books that you already have. But of course, if you’re interested in grabbing Mediterranean Paleo Cooking, the stores always appreciate if we support them on that day and grab a copy there versus ahead of time anywhere else. It would be great if you came too! Let me know. Whenever you decide. {laughs}

Liz Wolfe: I’ll try.

Diane Sanfilippo: Alright, here’s the only other quick what I’ve got working, what I’m working on, whatever. {laughs} The online workshop. So you and I have been plugging away at this online workshop. We started kind of brainstorming and filmed some videos for it last winter, actually, but we have just both had tons of projects going on with your book release, and all of this good stuff, so I think it’s hopefully going to release late this fall or maybe early winter, like early December. I’m not really sure exactly when it will release. We have a ton of work going into it between you and I kind of getting all the modules together, and lots of design going in and creating all kinds of worksheets and great stuff for it. So I’m really excited about that. At some point, probably in the next few months, we’ll be able to announce when there’s a live portion of it. Not necessarily live in person, but live video conferencing, so we can get on a call with people and answer their questions, and I think that will be really fun to have that interactive component.

Liz Wolfe: Webinars baby!

Diane Sanfilippo: Yeah. Then I get to see your smiling face!

Liz Wolfe: Rarely smiling.

Diane Sanfilippo: I can’t drink my Chameleon without you hearing it now because we’re trying to record differently, so here I am {ice tinkling} swirling my ice coffee around.

Liz Wolfe: We are a jumble of cords. I would be really, really careful if I were you not to get that coffee anywhere near electric equipment {laughs} because I really kind of feel like every part of me is plugged in right now.

Diane Sanfilippo: {laughs} I need to take a picture of this. I’m actually going to take a picture right now while we’re on the call, because if you could see all the wires that are coming out of my phone and computer while we try and do this, it’s pretty ridiculous.

Liz Wolfe: Ridiculous.

Diane Sanfilippo: My phone doesn’t want to take a picture. It’s like, no Diane. You’re doing {laughs} too many things at once. This is amazing! Alright. What’s new with you? I did just take a picture. I’m going to post that. Somewhere.

2. Liz’s updates [7:03]

Liz Wolfe: {laughing} You kind of just gave the news for the online workshop, which I think is going to be awesome. And, just you know, working on what I started talking about, actually, last week. The preconception, fertility, pregnancy nutrition workshop type thing that I’m putting together with a friend who is also a midwife. Actually, the ball is rolling on that, so I think that’s going to be really good. I have no hard date on that whatsoever, but the response was just really strong, so we’re going for it, and we’ll see kind of what comes out the other end.

Diane Sanfilippo: {laughs}

Liz Wolfe: We’ll see what we birth there.

Diane Sanfilippo: Pun intended.

Liz Wolfe: That whole deal. Pun intended. I have some pretty big news about Skintervention too coming up, but not quite ready to do that yet. You’ll just have to sit on your hands on that one.

Diane Sanfilippo: Such a tease.

Liz Wolfe: I know. I know. But that’s it for me.

3. Real Food movement pioneer, Mary Enig [8:00]

Liz Wolfe: Alright, so next up. Our shout out this week is actually, we say this with heavy hearts. Dr. Mary Enig, who heavily influenced Eat the Yolks and my entire journey to real food even before that, and I know influenced you quite a lot as well, Diane. Mary Enig passed away. So we just want to give our condolences to her family, and so much respect to her because she really was one of the first people to very publicly, with no fear, call out the processed food industries, the trans fat industry in particular, and was really just a hero for real food for many years.

Diane Sanfilippo: Yeah. She was one of the first, I think she hasn’t gotten a lot of media exposure on it, because she was just flying under the radar, doing research and trying to show this information. I feel like it was mostly through the Weston Price Foundation, but about trans fat really be the culprit in the inflammatory process versus saturated fat, so I don’t think a lot of people really know that about her. Eat Fat, Lose Fat is the book she and Sally Fallon wrote together.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: That’s one that folks can check out. Know Your Fats is another one that {laughs} really early on into my nutrition studies, I don’t know why I became obsessed with that book. I have this weird affinity for, sometimes, really bad packaging on food, that’s one thing. If it’s really janky looking packaging, I feel like it’s probably pretty healthy, because the company who makes it, there’s just some sort of seed company that I like their sunflower seeds because it looks like they can’t afford a really nice design.

Liz Wolfe: {laughs}

Diane Sanfilippo: I know that sounds really weird as a designer, but I feel like their spending money on the product, not the design. It’s very strange. Anyway, I digress. Mary Enig’s book cover is super janky looking. It’s not bells and whistles, it’s literally maybe 4 bottles of oils. It’s called Know Your Fats. It’s very much a resource, and sort of, what’s the word. Just like a reference book.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: You can read it straight through, but it really is a great reference book, so I’ve recommended that one for many years. That’s kind of a big loss, and hopefully we can continue to do her proud with our work.

Liz Wolfe: We’ll definitely try. And if folks also wanted to look at The Oiling of America. It was basically just a write up that she did, but then Sally Fallon did a video presentation about it. You can buy the video presentation, I think, on Amazon, but you can actually find the written, The Oiling of America, by Mary Enig, on I believe the Weston A. Price Foundation website. So check that out, as well.

4. Low-carb controversy in the Paleosphere [10:45]

Liz Wolfe: Alright. So, this week in the paleosphere, what else is going on? I’m going to admit it, I love it, because I miss a lot of this stuff.

Diane Sanfilippo: {laughs}

Liz Wolfe: I’m kind of just here doing my thing, eating what makes me feel good, talking to people that are kind of into the same things I’m into.

Diane Sanfilippo: Yeah.

Liz Wolfe: And hanging out with goats. Apparently, recently there’s been kind of a stir-up about… carbs?

Diane Sanfilippo: Yeah. Shocking, I know!

Liz Wolfe: What?!

Diane Sanfilippo: Well, I kind of feel like. I feel like I’m about a week behind on all of the things. I’m like, this week in the paleosphere! And then by the time it hits the live episode and the blog, it’s now two weeks behind {laughs}. But whatever. I think Laura Schoenfeld, our friend who is an RD who definitely promotes, obviously, the paleo type of diet. She wrote an article about low-carb eating, living, what have you, and it definitely kind of stirred things up a bit because I think she was kind of going against low carb. I know at some point, she had struggled with eating low carb, and it really wasn’t working. The blog post is called Is a Low-Carb Diet Ruining Your Health?

You know, I think sometimes we put a title on a post that’s a little, I don’t know, maybe sensational or extreme, because I don’t personally think that it’s going to ruin people’s health. But I think she has a point where there are some people who take it too far. My personal take on it is, I don’t think low-carb is for everyone. We’ve had this conversation countless times before, right? I think there are the “good carbs and bad carbs” that we always talk about. When we say we want people to eat carbs, we don’t mean go out and eat a giant bowl of pasta every day to get your carbs. We’re talking about starchy veggies and fruits and things like that.

Liz Wolfe: All of which I’ve eaten today. Well, not the pasta, but the starchy veggies and fruit, I’ve eaten today {laughing}.

Diane Sanfilippo: {laughs} Yeah. And I think we don’t have anything against it. I don’t know really where it all comes from, because there are obviously people who are advocates of a low-carb diet for lots of different people, lots of different populations. Everyone I know who supports it absolutely knows that it either has its limits, or it’s not for everyone. So, I’m not really sure where that comes from. I think what happens in any sort of nutrition community; you and I, we talk about this all the time on the show. It’s like they low-carb harder. If we say that reducing carb intake from 300 grams a day to 200 or 150 is good, people then assume that doing that in a more strict way is better, and that’s not necessarily true, and it could even be detrimental to some people. I think that what ends up happening is, it’s not necessarily those of us who teach it that believe that these are bad or whatever, but sometimes people take things too far. And that’s just inevitable with anything that we teach, people take it to an extreme.

Anyway, Chris Kresser went and put out a 7 Things Everyone Should Know About Low Carb Diets post, and I think it’s well written and he brings up a lot of great points. He also brings up the point that they’re very effective in certain situations. And he goes on to name about 8 different conditions that can be highly benefitted from a low-carb diet. That’s kind of all there is. I feel like it’s just a non-issue, sort of?

Liz Wolfe: Yeah, yeah.

Diane Sanfilippo: Different people eat more fat, more protein. If you’re a body builder, you’re eating more protein than somebody who is more sedentary. I don’t know, I don’t know why people get all up in arms about it.

Liz Wolfe: I think the biggest challenge of our time may actually not be getting people to eat real food, or getting rid of the processed food and all that stuff. I think it may be letting go of all of these obsessive, sometimes restrictive, one-size fits all mentalities where we think one thing can apply to many people, if not all people, all of the time, including ourselves. I just don’t know why we haven’t learned at this point that any kind of rigid blanket statement, like “low-carb doesn’t work,” “low-carb works for everyone,” you know, whatever.

Diane Sanfilippo: Right.

Liz Wolfe: Why that just does not work in the biological system that is our bodies.

Diane Sanfilippo: Yeah.

Liz Wolfe: I don’t understand.

Diane Sanfilippo: I think when we do get to a point where the conversation is, ok we all understand that real food is what we should be eating. I feel like that additional debate or back and forth about carbs is just, I mean, I don’t even know how to say this without sounding rude about it, but I’m over it. I don’t really even want to talk about it.

Liz Wolfe: {laughing}

Diane Sanfilippo: It’s true! Some people need to eat more carbs, some don’t! Some people want more carbs {laughs}, some don’t. Do whatever feels good for you. I think what happens sometimes on forums or whatever else, there’s a lot of in-fighting where people just try and tell each other what to do. I don’t know, I just think it takes things too far.

Liz Wolfe: Yeah! Like, it just seems like manufactured drama.

Diane Sanfilippo: Yes! {laughing} I’m not into manufactured drama.

Liz Wolfe: I’m into real life brick and mortar drama.

Diane Sanfilippo: I’m only into Real Housewives drama. {laughs}

Liz Wolfe: {laughing}

Diane Sanfilippo: Or Below Deck drama. Also love Below Deck drama.

Liz Wolfe: No.

Diane Sanfilippo: Yes.

Liz Wolfe: That’s one I refuse. I refuse.

Diane Sanfilippo: Oh really? Is that beneath you? {laughs}

Liz Wolfe: I like ____ because people are actually nice to each other. I’m just not into maritime reality television.

Diane Sanfilippo: {laughs} It’s a whole new category. It’s flowing up.

Liz Wolfe: {laughing} What kind of lawyer are you? Maritime. {laughing}

Diane Sanfilippo: {laughs}

Liz Wolfe: Oh man.

Diane Sanfilippo: Alright.

Liz Wolfe: Alright, this is going to be fun, because now I’ve got two giant dogs in the room with me, and we don’t have the ability to mute.

Diane Sanfilippo: This will be fun. Well, I guess we can wrap up the sort of carb stir up, carb confusion, how much to eat, how much not to eat. It really kind of depends. This is something that, in the future and some new projects eventually, that I’ll work on. {laughs} Amongst the 10 other projects I’m always working on. Somebody make me stop! I probably will create something that is, I don’t know, a way for people to track. If they want to. Don’t track it if you don’t want to. Just do what you want to do! {laughs} But if you’re curious, is this working for me. Do I need more?

I think the biggest problem, it’s not about people who should be eating carbs aren’t. I just feel like people under eat. A lot of people under eat, and they’re tired, or their thyroid slows down, or the metabolism slows, they can’t figure out what’s going on, and they’re just under nourishing their bodies. I absolutely , I don’t know how many times I’ve said it. I cannot understand not being able to eat enough if you have to food available. Of course, there are situations where people don’t all have abundance. But literally, if somebody told me you have a green light to eat more; that could be the best thing I’ve ever heard! Because, I don’t know, that just seems amazing.

I always feel like a lot of people are struggling with these issues that they think are because they’re not eating enough carbs, and I think it could be in general they’re also under eating. Have you seen that with clients or folks who kind of are coming up to you?

Liz Wolfe: Oh yeah. Absolutely. I don’t know. There’s just so much we could talk about with reference to this issue. For some people, I really do respect that maybe there’s a physiological problem that’s going on. You know, Jimmy Moore in Keto Clarity, he talks at length about different conditions and things like that that have actually been studied to benefit from ketosis. And that’s really interesting to me. So when you’ve got something physical going on, maybe we can kind of look at that. But for a lot of people, I think it’s this feeling of, oh gosh I’m over eating and then I won’t be lean!

Diane Sanfilippo: Right.

Liz Wolfe: Or, oh gosh my body composition is negative in some way, and I have to fix it. And for me, I’m so in the Summer Innanen camp on this; I love her. She’s so about, screw that stupid body image stuff!

Diane Sanfilippo: Right.

Liz Wolfe: I really think is uniquely tied up with carbs right now. At this point in the paleosphere, wrapping up the whole leanness question with how many carbs your eating and all that stuff, I’m just done with that. I don’t care anymore. I care how I feel, and I tweak things according to that. And a lot of people don’t believe, but I’m really sensitive to these conversations that I think really have this underlying foundation of body image issues more than anything.

Diane Sanfilippo: Yeah.

Liz Wolfe: I don’t know. I just took it there, so.

Diane Sanfilippo: I think that there’s also, I guess maybe we’ll wrap it up here, unless you have more to say. Please feel free.

Liz Wolfe: {laughs}

Diane Sanfilippo: But I think there’s also this sense where, you know, we’ve talked about this before too where somebody starts paleo, or low-carb, or whatever it is, and they have success, and so they somehow feel that that’s the only way to be healthy. And truthfully, sometimes for people pulling out excess carbs, primarily in the form of the refined stuff that we really don’t want people to eat anyway, it gets them to a place where they feel better, and they look better, and everything’s going great, and their conditions are sort of resolving, and then they feel like they should just do that forever, where as we know that sometimes that’s an intervention or it’s something that you do for a little while to just sort of get your body back on track. Maybe get your insulin sensitivity working better. Maybe you’re having digestive problems because of the types of carbs that you’re eating.

I think we actually have a question about that on today’s show. I think a lot of times people are just having trouble with different types of carbohydrates because their digestion is off track, or their gut flora is imbalanced. So when they reduce carbs, they can feel better for a while, and then it can kind of backfire that they don’t feel great because then they’re not feeding their gut bacteria anymore after a certain period of time, and I think that period of time varies for different people. So, for some people a few weeks on low carb and they feel great and everything’s fine, and then it turns around. And for some people, several months or years, and then something changes. There’s not a formula.

Liz Wolfe: Right.

Diane Sanfilippo: It’s not like, this will work for this much time and then it won’t. And for some people, it works for much longer and then it doesn’t. I’m with you on all the stuff about the body image stuff and turning to that as the answer. I think, yeah. I just think everybody needs to chill out about the carbs.

Liz Wolfe: {laughs}

Diane Sanfilippo: Right?

Liz Wolfe: I just did an email Monday on that. Are Carbs Bad? And I basically just said, no, but you don’t have to eat them if you don’t want to.

Diane Sanfilippo: {laughs}

Liz Wolfe: You know? I don’t know.

Diane Sanfilippo: Yeah.

Liz Wolfe: Nothing’s bad. Nothing is either good or bad, but thinking makes it so. That’s a Bill Shakespeare quote, by the way.

Diane Sanfilippo: Amazing.

Liz Wolfe: Good old Bill.

5. Should I quit cardio? [22:03]

Liz Wolfe: Listener questions. This one, I just love the title of it. Intolerant to cardio?

Diane Sanfilippo: {laughs}

Liz Wolfe: I’m intolerant to cardio, I’m fairly sure.

Diane Sanfilippo: I know! Me too!

Liz Wolfe: {laughs}

Diane Sanfilippo: We love you.

Liz Wolfe: Every time I see the rowing machine, I break out in hives. Ugh, I think I’m intolerant! Alright, Mallory says, “Is it possible to be intolerant to cardio? Whenever I do a cardio workout, which is about once a week, I feel exhausted afterwards. Sometimes, like I’m coming down with an illness. The cardio is never too strenuous, either. Recently, I’ve been doing 20 minutes on the elliptical, and I definitely am not too rigorous. Sometimes, I’m probably not pushing myself enough. I feel fine right afterwards, but in a couple of hours, I start crashing. However, on the days when I do upper or lower body high intensity interval training, I feel great. I may be sore, but I don’t feel that type of drained feeling. What am I doing wrong? Should I avoid doing cardio altogether? I don’t have a weight problem. I’m 5 feet and weigh about 107 pounds.”

Diane Sanfilippo: Yes. {laughs}

Liz Wolfe: Do we need the rest of this info?

Diane Sanfilippo: I don’t think so.

Liz Wolfe: Ok. I’m just wondering.

Diane Sanfilippo: I just said yes. I was trying to make it really succinct.

Liz Wolfe: Yes. You have an intolerance to cardio.

Diane Sanfilippo: I’m kidding.

Liz Wolfe: You have to consider the manner in which your body recruits energy at different levels of intensity. It’s utilizing different substrate. So you’re actually calling upon different, I guess you could say reserves, or different bodily capacities to draw that energy out for those different activities. So it can kind of tell you about the way your different energy systems are working. I couldn’t tell you why one may be functioning better than the other. I think the immediate place people tend to go with this type of stuff is adrenal fatigue, but I think that might be a little overkill. It could be how much your fueled. You tend to fuel before one exercise or another, and that in turn how you’re recruiting energy. My answer is, I don’t know. What do you think, Diane?

Diane Sanfilippo: I actually get some weird experiences with types of workouts that leave me feeling good, and types of workouts that don’t, and I definitely experience, and the time of day really matters for me, something that’s a little bit more cardio intensive, looking at maybe 8 minutes or more. Which, I know for the folks who don’t do something like high intensity or Crossfit type of workout, 8 minutes can start to get to be a longer workout, or 10 minutes. I’ll feel really tired if I do a morning workout that’s too long, but it’s sort of higher intensity.

The thing that I’m kind of curious about; she says it’s 20 minutes on the elliptical, not too rigorous. Is that more rigorous, I’m guessing, than a walk for example? It could just be that that interval of time for you, that 20 minutes, is just too much at that sustained heart rate. I don’t know, like you were saying, the type of energy system that you are using. Typically when you are doing lower intensity cardio, you’re burning fat for fuel versus higher intensity where you’re maybe burning fat for fuel, and then at those really peak moments, you’re kind of dipping into some glycogen stores, so sugar stores.

I think it could just be a matter of, this length of intensity is just not something that feels good for your body, and if you are at a place where you’re like, I have other things I enjoy doing and that thing is not helping me reach a certain goal or I don’t feel good after I do it, I just wouldn’t do it. That’s kind of my take on it, and I don’t think, especially if it’s the elliptical that’s leaving you feeling that way, you’re not really gaining that much from it. I would just say go for a walk. If you’re doing 20 minutes on the elliptical, maybe take a 30 or 40 minute walk. Just kind of regular pace, not speed walking. See how you feel after that, because if you’re going at an average pace and you're not getting your heart rate up too high, but you’re getting that movement in, which we both love walking. Right Liz? {laughs}

Liz Wolfe: Oh yes.

Diane Sanfilippo: I think that might be a better way to go if you want something to mix it up.

Liz Wolfe: Second only to sitting on my butt. I love walking.

Diane Sanfilippo: {laughs} So, I think that’s what I would do. I don’t think you’re doing anything wrong. I would avoid it. Or maybe play around with that. See if 10 minutes doesn’t do that to you. Is it the time domain that’s doing it? Is it the time of day? I started to say, I know if I worked out in the morning, I’d definitely feel really different than if I worked out in the evening. But I try and mix it up. Currently, I’m trying to figure out how to do a morning workout in the right intensity and the right time frame, length of time of the training, with a certain intensity that makes me feel good for the rest of the day. So I’m kind of playing around with that right now. I shall report back.

Liz Wolfe: I also think when we’re talking about things like elliptical training or even using the treadmill, which my alignment guru, Katie Bowman.

Diane Sanfilippo: Yep.

Liz Wolfe: Would call junk food walking. We’re not recruiting; I mean, the cascade of bodily systems that we have to call upon to do natural movement, like walking, is completely different versus being on an elliptical or being on an treadmill. So, I wouldn’t be surprised, further down this question she talks about her diet, exercise, and sleep, and everything looks great. Pretty much kind of does what I do, but also says diagnosed with lymphocytic colitis this year. And, you know, I don’t necessarily connect that to what’s going on when she’s on the elliptical, but I do think anytime that you’re dealing with some kind of inflammatory issue, I think it’s worth incorporating more natural movement, like walking, because that’s going to strengthen the pelvic floor, it’s going to probably get some of that lymph flow going. It’s worth trying to transition to walking anyway for the myriad of other benefits you could get from it.

Diane Sanfilippo: Yeah. And regardless of what people think about something like 5 fingers as hokie or not, I’ll tell you, when I walk in my 5 fingers versus even Toms, which are super flat and minimal, it feels really different to my body. I try and wear my 5 fingers as much as possible.

Liz Wolfe: Yeah.

Diane Sanfilippo: Because we’ll be walking on the sidewalk even, or just walking at the park with the dog, and it feels really different. You walk very, very differently when you’re barefoot than when you have something to protect the bottom of your foot more, and something that flattens your sole more, you lose some proprioception I think. You lose a little bit of that tactile feeling with the ground and kind of that awareness. That body awareness.

Liz Wolfe: Yeah. So what are you going to do then, in the winter? I’m already trying to figure this out, find a gym near me that has a track. Because I’m not going to spend my entire winter walking on a treadmill, but I don’t want to give up those positive benefits from walking. So I’m looking for a gym somewhere regionally that has a track that I can at least go to a couple of times a week and just walk like a normal human being. Because unfortunately, when we moved out here, I didn’t think about the fact that it’s not always an easy walk {laughs}.

Diane Sanfilippo: Right. I have the treadmill desk, I’m standing at it now. I do stand at it quite a bit. But I think, I don’t know. I definitely feel inputs from the treadmill very differently, like the way Katie Bowman described it in your interview with her, not so long ago, but maybe it was a year ago? {laughs} I don’t even know. Maybe we can link to that show.

Liz Wolfe: It was a long time ago. {laughs}

Diane Sanfilippo: It was a while ago. But I definitely feel the impact of that really differently, obviously than walking outside. But for, I don’t know for lymphatic flow. I think to some degree just moving is still good. I don’t know. I feel like the same way nutrition people can go to certain extremes; I don’t know that walking on a treadmill is worse than not walking at all. So, I feel like as long as we’re aware that people will say, you shouldn’t eat any grains! Well, white rice may not be that bad for the following reasons. You know? It’s like, you shouldn’t be on machines to move. Ok. That’s not ideal, but maybe in the event that there’s Snowmageddon outside, and I don’t have another alternative, maybe it’s better to get that movement in for people who can’t do some other types of movement. So I’m not really that much against it in that way, but I do think it’s not the first show. But I’ll be at the gym lifting heaving things and putting them back down.

Liz Wolfe: The answer I was looking for, Diane, was mall walking.

Diane Sanfilippo: Darn!

Liz Wolfe: {laughing} You missed the opportunity!

Diane Sanfilippo: And I’m from New Jersey! Ugh.

Liz Wolfe: I was setting you up like T-ball, my friend.

Diane Sanfilippo: I failed. I just failed New Jersey so hardcore.

Liz Wolfe: Yeah.

Diane Sanfilippo: But I will say this. I’ve upped my hairspray game {laughs} so I think I’m allowed to stay.

Liz Wolfe: Ok.

Diane Sanfilippo: I just tested a friend recently that I’ve basically created the Aqua Net of the current age with this hairspray that I’ve been using when I actually have to style my hair.

Liz Wolfe: Oh my gosh. Aqua Net. Best.

Diane Sanfilippo: {laughs}

Liz Wolfe: Best.

Diane Sanfilippo: Anyway. I digress.

6. Is palm olein the same as palm oil, and is it healthy? [31:41]

Liz Wolfe: Anyway. Next question.

Diane Sanfilippo: Next question.

Liz Wolfe: Prepackaged plantains; paleo or not? Adam says, “I recently purchased plantain chips, and misread the label. The plantains are fried in palm olein, which I mistook for palm oil. The only other ingredients are plantains and sea salt. Is palm olein paleo compliant?” Well.

Diane Sanfilippo: I’m looking forward to talking about this one with you, because this was a big womp-womp sad trombone for me {laughs}

Liz Wolfe: {laughing}

Diane Sanfilippo: Because for some reason, I didn’t mistake palm olein for palm oil, but I just didn’t dig on it. I don’t know, I just didn’t look for more information, and we’ve been looking for some way to get some extra calories into my beloved, because he can eat lots of food, and we’d been buying similar chips. We’d been buying them from Whole Foods. I don’t really care for them that much, I don’t really eat them very often, but he’s been eating them. But as it turns out, palm olein is very similar to other seed oils.

Now, my hunch is that because palm oil is more saturated than other oils that they’re doing this to, other seed oils, perhaps it’s less bad {laughs} if that’s possible, than something like corn oil, canola oil, soybean oil, cottonseed oil. And it’s probably not GMO, so that’s putting it on the less bad spectrum. But, it sounds like it’s really put through the same kind of processing. The RBDPO refine, bleach, deodorize, well I guess palm oil would be the end of that. But, it really does go through that kind of processing, and it’s probably not the best. Your thoughts?

Liz Wolfe: My thoughts are, if you’re concerned about it, just buy Jackson’s Honest potato chips.

Diane Sanfilippo: The best.

Liz Wolfe: Because, isn’t that just potatoes and coconut oil? I actually haven’t looked.

Diane Sanfilippo: Ohhh! They’re so good. They are so good.

Liz Wolfe: There you go. Alternative source of carbohydrate.

Diane Sanfilippo: {laughs}

Liz Wolfe: I don’t think we have these special plantain chips where I live. {laughs}

Diane Sanfilippo: Out in the boonies.

Liz Wolfe: I don’t think they come this far.

Diane Sanfilippo: You don’t have Whole Foods?

Liz Wolfe: But I think I’ve had these at your place, and they were good.

Diane Sanfilippo: Yeah. We’ve been buying them for a while, and everybody likes them. For some reason, I’m out of starchy carb, I don’t know, interest mode. I’m just not interested in sweet potatoes or plantains at all these days.

Liz Wolfe: And you’re going with that, and that’s cool.

Diane Sanfilippo: Yeah. I like my watermelon.

Liz Wolfe: But wait!

Diane Sanfilippo: Alright.

Liz Wolfe: But wait. Are you really comfortable doing that if someone hasn’t told you it’s ok?

Diane Sanfilippo: {laughs}

Liz Wolfe: I’ll tell you it’s ok. It’s ok, Diane.

Diane Sanfilippo: I love watermelon! I’m going to eat all the watermelon! These are the songs that I sing to myself {laughs}

Liz Wolfe: That’s a really good song.

Diane Sanfilippo: You like that?

Liz Wolfe: We’re growing a ton of melons out here right now. Yeah, yeah. Maybe I can entice you to come out to my farm with promise of watermelon.

Diane Sanfilippo: I don’t know. We’ll see. {laughs}

Liz Wolfe: Ok.

Diane Sanfilippo: So, paleo compliant or not, for us we don’t like to answer things, is it paleo, is it not paleo. But is it, in general healthy, and it sounds like refined palm oil or palm olein is maybe not the best choice. If you were going to rank it, is this worse than canola, soybean, corn, cottonseed oil? Do you think it’s better?

Liz Wolfe: Aie-yai-yai. It’s probably, I mean maybe a step above.

Diane Sanfilippo: The stuff that’s GMO.

Liz Wolfe: The lesser of evils I would say. Yeah. And that doesn’t mean we’re going to go burn down everybody’s house that has the palm oil plantain chips or whatever in there. This is just information.

Diane Sanfilippo: Yeah.

Liz Wolfe: So, maybe sometimes you have no other choice and you’re going to eat these plantain olein chips. Don’t feel like your life is over because you’ve done that.

Diane Sanfilippo: Yeah.

Liz Wolfe: But, just take this information.

Diane Sanfilippo: For us, it’s kind of like, maybe we won’t buy these all the time anymore. You know?

Liz Wolfe: Yeah.

Diane Sanfilippo: Maybe it’s, we’ll get them when we have a party or something like that. Or now and then, and I’m just going to have to find other ways to get starchy food into Scott’s belly. He does eat a lot of chips.

Liz Wolfe: I know I’m always the guy that brings canola oil to a party, so. I get it.

Diane Sanfilippo: {laughs}

Liz Wolfe: Just bring it to the party.

Diane Sanfilippo: That’s right.

7. Post workout skin care regimen tips [36:16]

Liz Wolfe: Alright. Next one. Post workout skin care. Alyssa says, “Hi ladies! Thanks for all you do. I love the podcasts. My question is related to skin care. I’m currently training for a marathon into addition to Crossfit 2-3 times a week. A lot of training, I know, but I promise I’m being very proactive about rest, recovery, and nutrition.” I love how people feel like {laughs}

Diane Sanfilippo: {laughs}

Liz Wolfe: They have to say that now. Oh. We have made our point loud and clear. “Since it is the summer I sweat a lot, and my poor face is paying for it. From a distance, my skin looks great, but when I look close in the mirror, it just looks junky. All sorts of gross, clogged pores. Any tips for getting all this crap out of my skin naturally? Right now my skin care routine is very basic. I usually wash my face once, sometimes twice per day using Desert Essence face wash. Up until a few weeks ago, I was using a sensitive skin moisturizer from Olay, but have stopped that as I look for something a little more natural. I’ll also occasionally use pore strips to try to clear out some of the grossness accumulating in my pores, but that’s like bringing a butter knife to a gun fight.“ {laughs}

Diane Sanfilippo: {laughs} Amazing.

Liz Wolfe: And that’s pretty much it.

Diane Sanfilippo: That’s pretty much why this question made it onto the show. That line right there.

Liz Wolfe: That’s fabulous. Yeah. “I’d love to be able to incorporate a natural and effective skin care routine into my life, but that’s definitely not my forte, and I’m trying to learn as much as I can right now. I usually wear make up every day; often just eyeliner and mascara. I’ve never used foundation on any sort of regular basis, only concealer when it is needed. My main problem sites seem to be my nose and my forehead. As a totally random side note, Liz has inspired me to build my own farmstead when I’m finished with grad school. And eat sardines!”

Diane Sanfilippo: {laughs}

Liz Wolfe: “Also, I’ve started listening to your podcast when I do my long runs, and it has made my runs much more pleasant. Your hilarious banter and great information is a nice distraction from the monotony of running alone, so thanks for being awesome.”

Diane Sanfilippo: Aww!

Liz Wolfe: Thank you for being awesome, Alyssa! If you’re running right now, stop! {Laughs}

Diane Sanfilippo: {laughs} No, don’t stop. Start doing the Phoebe run.

Liz Wolfe: Stop and give me 20. I’m kidding. Yeah, start doing the Phoebe run! Yeah. Please do.

Diane Sanfilippo: See if anybody recognizes it.

Liz Wolfe: Have somebody record that so we can see it. That’s awesome. Well, thanks for inviting us along on your runs. So I’m wondering if perhaps we have some large pores here, because we’re talking about the nose and the T-zone, which can be a problem for blackheads. So I’m thinking this is the gross clogged pores; I think we’re probably talking about blackheads. That would just be my estimate.

Diane Sanfilippo: Or it could be; I mean, I feel like sometimes it just seems like there’s buildup even if it’s not black.

Liz Wolfe: That could also be; here’s what’s interesting about this. Some of the effects, and I have no, there’s no randomized control trials on this type of thing, but some of my hunch about when training changes, or when training becomes more intensive, there are some metabolic shifts that go on that I think could very well effect the rate of turnover of skin cells. And this is totally a theory that I’m pulling out of the air right now, but I’ve kind of had this hunch for a little while, just noticing what goes on with me. So that could be part of it. It might not just be sweating and the grime of the city, although it very well could be that as well. But you can have that kind of muddled look, where it just looks kind of, blech, like you need to just shave off a layer of skin. It could be because of a level of activity and some metabolic changes. Because your metabolism affects everything. So that would be interesting.

Maybe it’s not blackheads, I don’t know. It may be a matter of potentially using a more gentle product that maybe contains some salicylic acid which obviously is not uber natural, it’s not one of the things that I talk about in The Skintervention Guide, but I do recognize that some people are kind of doing superhuman type of activity that requires a little bit extra oomph in a skin product. I haven’t really found a whole lot of salicylic acid type products that I think are overall safe for long-term use, putting it on your skin and leaving it there. But, hopefully that’s something I can kind of figure out for the skin care line that I’m working on. That’s kind of my goal. So I just don’t know.

I think the oil cleansing method might help if you had time for it, maybe blending some hazelnut oil, which can be a little bit astringent, with something light, like jojoba oil or something like that. Doing that at night could potentially help clear out your pores a little bit. But that’s pretty much all I got. I didn’t read this one ahead of time, so I don’t have a whole lot of deep thoughts.

Diane Sanfilippo: Well I definitely do not have anything to add about skin care because I’m not the skin care guru.

Liz Wolfe: How about a charcuterie facial?

Diane Sanfilippo: {laughs} That always works.

Liz Wolfe: Always.

Diane Sanfilippo: Our longtime listeners will appreciate that one {laughing}

Liz Wolfe: Yeah. Oh my goodness.

Diane Sanfilippo: Blast from the past. Let me see, do we think we have enough time? I think we need to go ahead and go to this last question here. The raw egg how-to?

Liz Wolfe: Oh yeah. Raw egg how-to.

Diane Sanfilippo: Maureen’s question.

Liz Wolfe: Ok. Alyssa, I’m sorry I couldn’t be more helpful. But best of luck on your marathon. {laughs} You just touched the document, and I all just got crazy.

Diane Sanfilippo: Oh!

Liz Wolfe: Now I can’t find it. Ok, got it.

Diane Sanfilippo: I didn’t think you were in there. I thought you just farm-ternet, get offline kind of deal, and don’t look at that anymore. I didn’t know you were in there.

Liz Wolfe: Yeah, I just read them off of a projector screen that god shines down on the side of the barn.

Diane Sanfilippo: I thought you used mostly things like an abacus or chalkboard {laughs}

Liz Wolfe: {laughing} I just shake up the bag of scrabble tiles and dump on the table.

Diane Sanfilippo: Right.

Liz Wolfe: Oh man.

Diane Sanfilippo: My answer will start with the letter Q.

Liz Wolfe: Triple word score!

Diane Sanfilippo: Ok.

8. Raw eggs; ditch the white? [42:54]

Liz Wolfe: Ok. Raw egg how-to. Maureen says, “Hi guys! Love the show. I often fall asleep at night with you giving me good advice and playful chatter.”

Diane Sanfilippo: Wait. What? We put her to sleep? {laughs}

Liz Wolfe: We put her to sleep is what she’s saying. No, our voices are so soothing that we soothe her to sleep.

Diane Sanfilippo: Let’s send some subliminal. Ok Maureen. Tomorrow… {laughs} I’m just kidding. Forget it.

Liz Wolfe: You are a strong, confident woman who does not need to smoke. {laughs}

Diane Sanfilippo: {laughing} I like myself.

Liz Wolfe: Two Friends references in one show.

Diane Sanfilippo: I’m doing some Brian Tracy affirmations. “I like myself.” {laughs} OK, forget it.

Liz Wolfe: Oh. This is terrible. We were trying to improve the show.

Diane Sanfilippo: I know.

Liz Wolfe: I don’t know how well it’s working.

Diane Sanfilippo: Yeah, downhill. Alright.

Liz Wolfe: Ok. “My question is about raw eggs. I use my own, so I don’t worry about that. But do I really have to drain off the white when I use it in a smoothie? Supposedly it binds with biotin. But what if I took extra biotin, or ate more biotin rich food. I usually eat 2 raw egg yolks a day. Thanks!” I don’t know that there’s any data on this question. I actually, just because my dog likes it, I will pop the egg yolk and drizzle the interior of the egg yolk into my smoothies, and then just give my dog the outside of it. It’s probably not that big of a deal, but in animal agriculture, in particular with pigs, they say you cannot feed pigs exclusively with raw eggs. Now, that’s without removing the white, at all but they will become biotin deficient. So I don’t know if this is something you’re doing every single day, whether or not a little bit of white still attached to that yolk is going to make a difference or not. I have no idea. I just tend to kind of pop the egg yolk, and discard anything that’s got the white.

Diane Sanfilippo: I think she means the entire white. I don’t think she means that little bit of white, I think she means the entire white.

Liz Wolfe: Oh. Drain off. Oh, in my brain, I read that like rinse off. Ok. Yeah get rid of the white.

Diane Sanfilippo: Yeah. So, that little bit of white that sticks is probably not a big deal, but yeah I wouldn’t recommend raw egg white.

Liz Wolfe: Yeah.

Diane Sanfilippo: I feel like the only time raw egg white really comes into the mix is cocktails, what are they called, the flip or something like that and you end up getting these whipped raw egg whites, and if you’re already drinking, the alcohol is killing everything, right? {laughs} I’m just kidding.

Liz Wolfe: Yeah.

Diane Sanfilippo: I don’t know. I wouldn’t do the raw whites, but I definitely don’t know. I don’t do raw eggs super often.

Liz Wolfe: I always kind of feel sad because nobody in my house wants these poor sad little whites that I’m just wasting.

Diane Sanfilippo: If I use a raw yolk, sometimes I’ll give one to the cat, or if I’m using them for something else, I’ll usually add the extra whites to when I cook up an omelet that has a couple of whole eggs already, I’ll just add the white in there.

Liz Wolfe: Well I guess that works too.

Diane Sanfilippo: Yeah, or you know what. Here’s a good use for egg whites. Whip them up and make little meringues or make coconut macaroons a lot of times have egg white that gets whipped in, and I would just do something else with the egg whites.

Liz Wolfe: Yeah, just whip that up Maureen. Just whip that up.

Diane Sanfilippo: {laughs} Whip it!

Liz Wolfe: People don’t just whip up stuff like that, FYI.

Diane Sanfilippo: No, literally. It’s a whipping, like you push a button that says whip or something. I don’t know, I don’t have a stand mixer or a hand blender. I don’t have that stuff. I do have an immersion blender. I think you can use those, they have a whipping attachment or something. I don’t know.

Liz Wolfe: You just gyrate the egg whites with your brain waves, and they agitate themselves into a beautiful meringue?

Diane Sanfilippo: {laughing} I don’t make desserts. My kitchen is not well stocked for making desserts, as evidenced by Danielle Walker’s visit here last year, and she was trying to make me this amazing dessert, and she was like, do you have a stand mixer? I was like no. Do you have one that I can hold by hand? I’m like, I think so. And I’m pretty sure I put two different beaters in it. I had one, I don’t know a set from my mom from 1975. {laughs} I just don’t use those tools. Anyway.

Liz Wolfe: Those things last a really long time, you know, because they’re made of lead. {laughing}

Diane Sanfilippo: Great.

Liz Wolfe: Lead and mercury.

Diane Sanfilippo: That’s why I was feeling loopy after those brownies.

Liz Wolfe: Yeah, exactly. Ok, so that’s it for questions. Should we hop into the next segment, my homesteading mishap of the week?

Diane Sanfilippo: We should. And I was informed {laughs} and we’ll just mess it up this week because this is what we do. We don’t know what we’re doing and Scott’s now producing our show and doing an amazing job. But he said we don’t have to tell them we’re doing a new segment. We could just not talk, and then there will be a little musical thing happening. So, we can stop talking now, and then music will happen.

Liz Wolfe: Oh, ok.

Diane Sanfilippo: So ready? 3-2-1, music.

9. Homesteading with goats [48:19]

Diane Sanfilippo: {laughs} Alright, tell us about your homesteading mishap this week.

Liz Wolfe: {laughs} Alright, so apparently someone is wondering, why does Liz have goats? Is she going to milk them, or does she just have them around because they are funny? {laughing} I definitely don’t just have them around because they’re funny, because they’re funny to other people, but to me, they are really annoying. {laughs} If you’re right up next to them, they are…

Diane Sanfilippo: She’s so annoying. {laughs}

Liz Wolfe: They’re so annoying. Well, when we first got them, they are milking goats. They’re alpine dairy goats. When we first got them, right when we moved out here, we did plan to have goats milk. But, turns out buying a farm and trying to figure everything out all at once is not only impossible, it’s also really, really stupid. So, to this point, they goats have been really effective weed eaters. They keep our inner pasture pretty much free of noxious plants. They eat poison ivy. The do all kinds of great stuff for us, including entertainment.

Diane Sanfilippo: {laughs}

Liz Wolfe: They’re not all bad. I do love having them around. We are planning on milking them. But, here’s something. You actually have to have…

Diane Sanfilippo: Wait, they’re just currently overpriced lawnmowers that are alive?

Liz Wolfe: Dude they’re not overpriced!

Diane Sanfilippo: Oh.

Liz Wolfe: You can get farm animals for a pittance. We paid $50 for these goats, and probably because they thought we were stupid enough to pay that much.

Diane Sanfilippo: $6?

Liz Wolfe: $50. Five-Zero.

Diane Sanfilippo: Oh.

Liz Wolfe: For purebred alpine dairy goats with papers.

Diane Sanfilippo: That’s amazing.

Liz Wolfe: Yeah!

Diane Sanfilippo: Well now you’re paying for it.

Liz Wolfe: But do you know why though? It’s because you can’t milk anything unless it has babies.

Diane Sanfilippo: Yeah.

Liz Wolfe: So, to have goats milk, you have to have babies all the time.

Diane Sanfilippo: Yeah.

Liz Wolfe: So you try and sell off these babies, and so we bought some babies.

Diane Sanfilippo: Do you have to feed them something else, or do they just eat what’s outside? Just forage?

Liz Wolfe: We give them, we supplement a little bit. Diana Rodgers and I actually talked about this a little bit on the Modern Farm Girls podcast. We do, both of us, we grain train our animals, which basically means in the morning and in the evening I give the goats just a little tiny scoop, like a tiny bit, like a treat of non-GMO, soy-free goat feed. We get ours from Country Side Organics, which is a really good place. Just a little bit, and they follow us out of the barn, and they follow us right back in.

Diane Sanfilippo: I see what you’re doing there.

Liz Wolfe: You see?

Diane Sanfilippo: It’s basically like candy. Yeah, I see. Alright.

Liz Wolfe: It’s like candy. So it keeps them interested in us, and it keeps us able to kind of get them to do what we want them to do. But other than that, no. I mean, the pigs live on the back pasture, and they basically just root around and eat what’s back there all day. They do really well on certain pasture grasses. The goats like to eat stuff that’s high up. They like to eat leaves, stuff growing on fences and things like that. So no, they’re a pretty low investment. But we probably will do goats milk next year. The idea is timing. You have to get these goats pregnant at a certain point, so they deliver at a certain point that’s safe for the baby weather-wise, and then you can start milking. So, eventually, we will have some goats milk. At the very least, we will have baby goats.

Diane Sanfilippo: So I guess it’s not a mishap so much as a question, but you know we’re still working on this whole segment thing, so just bear with us.

Liz Wolfe: It works. It was kind of a mishap! We got these two goats, and we were like, alright, how do we get the milk out? {laughing}

Diane Sanfilippo: So, tell our listeners who don’t already know the names of your goats.

Liz Wolfe: Oh. Anne Perkins and Leslie Knope.

Diane Sanfilippo: {laughs} That’s amazing.

Liz Wolfe: Yeah. And the pigs are Lloyd an Harry.

Diane Sanfilippo: {laughing}

Liz Wolfe: I know.

10. Kitchen tip: pots and pans and safe nonstick [52:11]

Liz Wolfe: Kitchen tip. So, Diane. Inquiring minds want to know. What pans do you use, and are there safe, nonstick pans that we can buy?

Diane Sanfilippo: Alrighty. Well, the pans that I use the most in the kitchen, and I’m going to guess this is primarily talking about on the stovetop, on the range, but I’ll mention what I use in the oven as well. Primarily, most folks are probably familiar with cast iron. I use that, especially if I’m cooking something that more intense heat is required, and I’m not too worried about burning it or something sticking because even well seasoned cast iron, it’s supposed to be pretty much nonstick, but every now and then a fried egg might be a little too delicate for it. Or pancakes. Only if you have a really well seasoned, and that means it’s very oiled and the oil is really baked in there.

So the second kind is a stainless skillet. And again, a little bit sensitive to things sticking, but as long as you’re cooking with the right amount of fat, you should be fine. And I think a stainless skillet would be great for something like a steam sauté, which I’m probably going to teach people a little bit more about that. I like to do what I call steam sauté on vegetables like carrots, for example, where if you’re cooking a whole bunch of veggies at once, but the carrots will take a lot longer to cook, I think it’s nice to put them in the pan with some fat and let them cook for a little bit to brown. But you can also add a couple of tablespoons of water and put the lid on, and it will just help to cook the carrots through and get them softer faster without just having that super high direct heat, so the steam will help to just cook them and make them soft. But a stainless pan is great for that. It’s great for something like a stir fry or anything that you might have more of a liquid or a sauce going on. The stainless is really good for that, too.

And then there’s enameled cast iron. It almost gives you the best of the cast iron heat capabilities with a coating that’s not necessarily non-stick, but it’s definitely less sensitive than a standard black cast iron, like a lodge pan. And it’s definitely not as sensitive as stainless. So I think an enameled cast iron pan is a really great one to have. The stuff is just really heavy. So if you’re cooking eggs, or pancakes, or something that’s early in the morning and {laughs} you just don’t feel like lifting it over in the sink, there’s one more type of pan that I use on the stove top, and that is an enameled ceramic nonstick pan. Now, if anybody’s has got amazing research that’s showing me that this stuff is horrible, toxic, and killing me, please let me know. But we use these pans fairly often, just kind of depending on what we’re cooking, and especially from scrambling eggs, or if I’m doing a fried egg, we’ll use those and a generous serving of fat to kind of still grease it, even though it’s supposed to be nonstick.

It’s not quite the same as Teflon, it’s not like a miracle nothing really sticks to it. It does still get a little sticky, so we’ll see if that remains in the roundup or not. The last one that I use would be in the oven, and primarily those are stainless just baking sheets with the rim around the edge, and I’ll use parchment paper on those pretty often, and that’s pretty much it.

11. #worstpaleomealever Call out [55:30]/b<>

Diane Sanfilippo: Alright. Our listener feedback for this week. So in episode 155, we called out #worstpaleomeal. So for those of you who have been following along with this, we’re basically doing a call out and then two weeks later we’re able to follow up with you because of the way that we record our episodes to keep our sanity and time them out. So, we called out #worstpaleomeal, and Becky Quigley @peppersncarrots on Twitter; no livers and no beef tongue. Not even on the third date. 😉 and I just was laughing so hard. Becky, we had to give this one to you. That’s our winner for today. So, I think what we’re going to do is figure out some kind of prize. I don’t know how we’re going to do, but I’ll tweet you. So be on the lookout for that tweet from me @balancedbites.

What about, let’s see. Our next one? You want me to talk about the next one? This week’s call out?

Liz Wolfe: Yeah, do it.

Diane Sanfilippo: Alright, I’ll tell them. Alright, so this week we’re going to call out #myfavoritefat. And what we want you guys to tell us is what’s your favorite fat, whether it’s to cook with or just to kind of eat. And also what’s the weirdest way that you eat it. So, Liz, do you want to talk about fat a little bit? What’s your favorite. Or least favorite?

Liz Wolfe: Well, I have a little confession. I have a coconut oil confession.

Diane Sanfilippo: Uh-oh.

Liz Wolfe: I don’t really like coconut oil.

Diane Sanfilippo: You’re fired. You can’t be my friend anymore.

Liz Wolfe: I know. I like the stuff that’s steam deodorized, or whatever they have at Tropical Traditions that doesn’t taste like coconut oil. I’ll use that all day long. Do not like regular coconut oil. So I’m kicked out of paleo.

Diane Sanfilippo: You’re kicked out. That was on the original application for paleo, it was, do you like coconut oil? Yes, No. That was pretty much question one.

Liz Wolfe: Yeah.

Diane Sanfilippo: Have you always not liked coconut oil? Wait, always not liked. Have you ever liked coconut oil? {laughs}

Liz Wolfe: I think that I told myself that I did, or that I was supposed to and I wanted to be that person so bad. But no. No. I don’t think I ever have. I think I was really just telling myself a story.

Diane Sanfilippo: Alright, so do you want to tell people what your favorite fat is, or do you want to wait until we announce our winner of this little hashtag callout?

Liz Wolfe: But that’s just so hard! It kind of depends on what you’re eating.

Diane Sanfilippo: Alright, well why don’t you tell us next time when we call out.

Liz Wolfe: I’ve got to think about it.

Diane Sanfilippo: Alright, you think about it. You’ve got 2 weeks to think about it.

Liz Wolfe: Alright.

Diane Sanfilippo: Alright. Again, it’s #myfavoritefat, and tell us what your favorite fat is and why, and what’s the weirdest way that you eat it, because I know some of you are eating these things in very strange ways or combining the fats with things that we just would not taste good. Tell us what’s on your plate. And I think, we don’t need you guys to tag anything else. I don’t think we need them to tag BBPodcast. #myfavoritefat. Boom.

Liz Wolfe: Boom. Cool, alright. We did pretty well with that. I think it’s starting to get better. I think we’re motoring on all of this. So, find Diane at http://dianesanfilippo.com, and join me, Liz, at http://realfoodliz.com/. Join our email lists! If you’re not on the list, you’re missing stuff. We’ll see you guys next week.

 

Cheers! Diane & Liz