Podcast Episode #181: Dealing with Non-Paleo Doctors, Teeth Grinding at Night and Hardboiled Egg Help

Diane Sanfilippo Podcast Episodes 0 Comments

Topics:

1.  What’s new for you from Diane & Liz [5:02] 2.  Shout Out: Paleo for Restaurants by Joe Disch [13:15] 3.  This week in the Paleosphere:  A new study shows… whole grains [19:45] Listener Questions
4. Becoming an RD and paleo [29:21] 5. Loose leaf tea versus prebagged [45:35] 6. Teeth grinding at night; alternative to plastic guard? [50:11] 7. Diane’s Kitchen tip: Hardboiled eggs cooking and peeling [57:34] 8. Liz’s BMB tip of the week: walking in pregnancy [1:04:49]

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Liz Wolfe: Hey friends. Welcome to this episode of the Balanced Bites podcast. Let’s get a quick word in from our first episode sponsor.

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Liz Wolfe: Alrighty, Liz here with Diane. Hi!

Diane Sanfilippo: Whats up!

Liz Wolfe: What’s up? I feel like my energy levels goes, like I’m real excited; hey, hey girl, what’s up, and then by the end I’m like, sign up for our email lists.

Diane Sanfilippo: {laughs}

Liz Wolfe: So this may very well be the last episode of the Balanced Bites podcast that I’m there for 100% of the podcast. We’ll still be doing fertility tips, and I’ll jump in on some questions, I’ll still be doing the sponsorships, but I’m pretty much firing myself for the next {laughs} for my maternity leave. Because if the last episode I appeared on was any indication, I think I have some pregnancy bubbles that have floated up to my brain.

Diane Sanfilippo: I, no, I can’t. I have no response.

Liz Wolfe: {laughs} You can’t! Nothing.

Diane Sanfilippo: You do this pause for a response thing, and I’m like. No, I’ve got nothing.

Liz Wolfe: That’s actually written into our podcast document.

Diane Sanfilippo: I know.

Liz Wolfe: Pause for a response. Look, you’re not totally averse to this thing. You bought a very nice present for my boobies.

Diane Sanfilippo: {laughing} That was Hayley and I.

Liz Wolfe: I appreciated that very, very much. Thank you. Thank you friend.

Diane Sanfilippo: You’re welcome.

Liz Wolfe: Friends take care of each other’s fun bags.

Diane Sanfilippo: {laughing} Oh my god!

Liz Wolfe: Can I say that?

Diane Sanfilippo: I don’t know, but I wanted Hayley to throw in another small gift in there, and it sounds like she didn’t, because I think you would have commented on it.

Liz Wolfe: No, I did not see anything else in there, I’ll have to go back and look. But look, you can buy me as many gifts as you want.

Diane Sanfilippo: I might send you the other one, just because I thought it was hilarious, and then we’ll talk about it on another episode. We’ll just keep them guessing.

Liz Wolfe: I have a baby registry, and people are actually asking me for it.

Diane Sanfilippo: No, I’m ignoring that.

Liz Wolfe: No, no, no! Did I send you the link? Huh?

Diane Sanfilippo: {laughing} No.

Liz Wolfe: No, no I did not. I did not send you the link. But I actually, I think people want to know what paleo, crunchy

Diane Sanfilippo: Yeah!

Liz Wolfe: Non-toxic obsessed moms want. I just don’t know if I want to {laughs}

Diane Sanfilippo: You want to share that with our listeners?

Liz Wolfe: I’m not sure if I do!

Diane Sanfilippo: You’d probably finish getting everything on your list if you did {laughs}

Liz Wolfe: {laughing} Hold on, I’ve got to think about it. I’ve got to put a bunch of really expensive stuff on it first.

Diane Sanfilippo: {laughing}

Liz Wolfe: See which listener loves me the most.

Diane Sanfilippo: That’s hilarious. Forget bringing dark chocolate to a book signing or a seminar.

Liz Wolfe: {laughing}

Diane Sanfilippo: Now it’s all about Liz’s baby registry.

Liz Wolfe: Yeah.

Diane Sanfilippo: I think that the baby registry is pretty much, yeah, it’s up there above anyone sending me pictures of a wedding dress they’re looking at buying or any of that.

Liz Wolfe: {laughing}

Diane Sanfilippo: People keep asking about when we’re getting married; I’m like, I don’t know, whenever Scott might want to plan a wedding. I’m just not into planning that stuff.

Liz Wolfe: Whenever Scott finds his perfect wedding planners.

Diane Sanfilippo: Well, I think we’re actually going to do a pig roast in my parents’ backyard. So I think that’s what’s going to happen.

Liz Wolfe: That’s so awesome.

Diane Sanfilippo: Yeah.

Liz Wolfe: I love weddings! You get to sit at circle tables, and listen to the hits of today! {laughs}

Diane Sanfilippo: {laughing}

Liz Wolfe: Like “Single Ladies”! Oh, oh, oh!

Diane Sanfilippo: Oh, oh, oh! {laughing}

Liz Wolfe: {laughing}

Diane Sanfilippo: Oh, Target lady.

Liz Wolfe: So many flashbacks.

Diane Sanfilippo: The best.

1. What’s new for you from Diane & Liz [5:02]

Liz Wolfe: So, so many flashbacks. Alright, so what’s going on with you? What’s happening in your world?

Diane Sanfilippo: What’s happening?

Liz Wolfe: Your judgy childless world. {laughs}

Diane Sanfilippo: I’m not judging anybody having a child, I just don’t care for children much. No, not judging it. I don’t know, what’s going on since last we spoke, because it was so long ago.

Liz Wolfe: It was, it really was.

Diane Sanfilippo: Well, I think I probably, yeah, I don’t know. I don’t know what’s going on. Not too much.

Liz Wolfe: Wow. Usually you have more to say.

Diane Sanfilippo: I know.

Liz Wolfe: Usually you’re better prepared than this, my goodness.

Diane Sanfilippo: It’s almost like I just told you everything that was going on.

Liz Wolfe: I know.

Diane Sanfilippo: Well, I forgot to mention. I think this is worth mentioning to anybody who lives in the Houston, maybe even Dallas, Texas area. I’ll have to look up where they have locations. So, if you’re a paleo, paleoish type of person, and your splurge will be something that’s gluten free, for example, which that for me is pretty much the splurge. I have to tell you all about Max’s Wine Dive. I’ve only gone to it in Houston, but apparently there’s one in Atlanta. It says Atlanta, I’m assuming that means Georgia. There’s one in Austin, Dallas, Ft. Worth; all over Texas. It looks like there’s one opening in Denver soon. There’s one in Chicago; so they’re in a lot more places than I thought.

But Max’s Wine Dive, they have a gluten free fried chicken. Apparently the original owner of this restaurant chain, I guess it’s now become a chain, is celiac or someone in his immediate family is celiac, so they’re pretty sensitive to the whole gluten free thing, and they even have a dedicated fryer for the gluten free friend chicken. It is so amazing, that when I recently had a layover in Houston for four hours, I called up one of the women who is on my team, April, who is just awesome. She’s the one you guys have probably heard us talk about on the show in the past who fosters a bunch of dogs from K9 Angels Rescue in Houston, and actually Liz’s dog Scout, is her name Scout? Is it a girl?

Liz Wolfe: Mm-hmm, yep. It’s a girl.

Diane Sanfilippo: She was from K9 Angels, and I know Jenny Hulet and Ben adopted from K9 Angels from her as well. Anywho, she came and picked me up from the airport, we went and got fried chicken right when they opened at 4 o'clock, and then drove me back to the airport so I could catch my plane. Not only catch my plane, but have leftover fried chicken for the flight, and also what I got to eat for lunch the next day. So that stuff is amazing. I figured I should just let people know about it. This kind of sounds like a shout out, but really, when you eat this fried chicken, it becomes what’s up with you. It’s the fried chicken.

Liz Wolfe: {laughs}

Diane Sanfilippo: You’ve had the chicken; you were there.

Liz Wolfe: I have, it’s spectacular.

Diane Sanfilippo: So when we were touring there with Brittany and who else, Caitlin and Nabil, I was telling everyone about the chicken. I was like, we have to go there! It was after the Costco event we did in Houston. We have to go there! I was really talking it up. And it did not disappoint when we went back there, so I was like, yes! And then, 4 hour layover, I was like, do we have time to go get fried chicken? Let’s do it! So yeah, that’s it. That’s my only update, about the fried chicken.

Liz Wolfe: That’s big.

Diane Sanfilippo: I’ll probably regret this later, that I didn’t have something else to tell folks about, but that is all.

Liz Wolfe: Nah, it’s all good. There’s a gluten free fried chicken restaurant in Lawrence, Kansas. I’ve never been to it, but whenever we go up there to go to 715, which is the farm to table that we go to every once in a while, we drive past it, and I think, it just couldn’t possibly be as good. And I wonder.

Diane Sanfilippo: As Max’s?

Liz Wolfe: You know, because you’ve got to be careful. It’s not Max.

Diane Sanfilippo: I know.

Liz Wolfe: But you have to be so careful.

Diane Sanfilippo: Well you could try it.

Liz Wolfe: It can be gluten free, but do you trust the ingredients?

Diane Sanfilippo: This is true. And I think the folks at Max’s are pretty legit about it.

Liz Wolfe: Yeah.

Diane Sanfilippo: The other thing is, I forgot to mention. Now everybody is like, I want fried chicken.

Liz Wolfe: {laughs} Yeah.

Diane Sanfilippo: They serve it with this, I feel like it’s a red pepper flake honey. They put a few red pepper flakes in it just to give it a little bit of a kick. It’s not super spicy, but they serve this fried chicken with honey, and it’s amazing. {laughs}

Liz Wolfe: Erhmagosh.

Diane Sanfilippo: So I think that’s it.

Liz Wolfe: Alright. Well, there’s nothing new with me. It’s all the same stuff. Just trying to get nested, get prepared. Get all my nontoxic stuff in place.

Diane Sanfilippo: Get this little one grown and out.

Liz Wolfe: Yep, yep. Yeah, it does have to come out, doesn’t it.

Diane Sanfilippo: It has to come out. And then, and then your Facebook profile picture is going to be an infant. This is what’s going to happen.

Liz Wolfe: It’s not, though.

Diane Sanfilippo: I’m going to tell you, what’s going to happen. {laughs}

Liz Wolfe: You tell me what’s going to happen, and then I’ll tell you why you're wrong.

Diane Sanfilippo: And then, every week, you’ll post another picture, and it will be like, that baby looks the same as it did last time {laughing}

Liz Wolfe: {laughs} But it has a different sticker on it for a different week.

Diane Sanfilippo: I’m totally not; me saying that, I’m just totally joking around.

Liz Wolfe: Oh, I know.

Diane Sanfilippo: I don’t want anyone listening to be like, that’s so mean! Post whatever the heck you want on Facebook. I’m not one of those people who’s like, ugh, I can’t believe people post that! I’m like, whatever. Post whatever makes you happy. I just think it’s hilarious. Because there was some whole; I don’t know if it was a video or an article. It was a video, where it was the non-baby person’s reaction.

Liz Wolfe: {laughing}

Diane Sanfilippo: And she was like, yeah, I saw your picture of your baby. It looks exactly the same of the last picture of your baby {laughs}

Liz Wolfe: {laughing}

Diane Sanfilippo: But our pictures of ourselves look pretty much the same every time, too. So, well, whatever.

Liz Wolfe: It’s true. It’s true. But, to be fair, right? How many posts about me being pregnant have I put on Facebook.

Diane Sanfilippo: Zero, maybe one photo.

Liz Wolfe: One picture.

Diane Sanfilippo: And you didn’t even say what was happening in it.

Liz Wolfe: Nope. Unless you really looked close, you can’t even tell that that’s a picture of me with a bowling ball in my belly. Cannot even tell. I’ve posted nothing on Instagram. I’ve talked about this a little bit. I’m just not, me personally, given that a lot of my life is online at this point, and knowing how terrible some people are. I mean its borderline criminal the way some people just steal pictures off the internet; they grab them somehow and put them up on fake websites. I mean, I’ve found my face, my fricking face, pictures of me on other websites people are trying to sell stuff through. With my face and my name.

Diane Sanfilippo: That’s crazy.

Liz Wolfe: It happens all the time. You mean people steal content on the internet?!

Diane Sanfilippo: Yeah, there was a Facebook page that had my portrait as well on it.

Liz Wolfe: Oh yeah.

Diane Sanfilippo: I was like, that’s not my page.

Liz Wolfe: Yeah. So, just for me, what I share about a tiny little thing that has no choice in the matter right now, is probably a bit more of a complicated matter than it is for folks who maybe don’t work on the internet. So for me, I’ve been pretty private about things. And obviously, for people that really want the information, I’m sharing a little bit more raw stuff about my experiences in Baby Making and Beyond, but it’s just not something that I’m super comfortable with, and that will probably change when I see how fricking adorable this baby is going to be.

Diane Sanfilippo: I think it’s going to be pretty cute.

Liz Wolfe: Yeah, you know. I was a really cute baby.

Diane Sanfilippo: {laughs}

Liz Wolfe: I was. Every time I go see my parents, I’m like, let’s talk about how cute I was.

Diane Sanfilippo: {laughing}

Liz Wolfe: Wasn’t I cute?

Diane Sanfilippo: I believe that.

Liz Wolfe: Like some kind of validation in that. No matter how many times I fail in my real life, I was a really cute baby {laughs}. We have photographic evidence. So that’s that.

2. Shout Out: Paleo for Restaurants by Joe Disch [13:15]

Liz Wolfe: Alright, so. We have a shout out. I’m very interested in this book, Diane. Have you read this, or have we just seen folks talking about it?

Diane Sanfilippo: I haven’t read it. I actually saw Robb Wolf, no relation to Liz.

Liz Wolfe: {laughs}

Diane Sanfilippo: I saw Robb posted about it, and that was the first I had seen.

Liz Wolfe: It’s called Paleo for Restaurants. I’m going to read a little bit about the description.

Diane Sanfilippo: The subtitle is, don’t lose customers when they reject grains and other Neolithic foods.

Liz Wolfe: Yes, we are at an impasse in modern life, where people are asking for modifications.

Diane Sanfilippo: We’re like, please, take my money and give me food I can eat.

Liz Wolfe: Yes, please. Or even just keep the bread and give it to somebody else.

Diane Sanfilippo: Mm-hmm.

Liz Wolfe: Don’t put it on my plate for me to throw it away. Why are you insisting on bringing me this bread? So this is the description of the book. “You'll learn what we’re looking for and why, and how you can provide it without breaking the bank or alienating other customers. Basic paleo cuisine isn’t rocket science. If a caveman can do it you can too! Explore how simple changes in your kitchen will help retain customers who are rethinking what has always constituted a healthy diet. Includes resources for kitchen supplies, recipe ideas, and more.”

Pretty cool! So there are a lot of folks out there, I think, that maybe know somebody that has a restaurant or whatnot. Maybe you tell them about this book.

Diane Sanfilippo: Yeah, I actually tagged somebody that I know who owns this grass-fed burger place I talk about all the time called Roam in San Francisco, and they have, I think they have two if not three locations now, and probably opening another one, maybe at some point. But I tagged this guy Josh who is a co-owner of them. I was like, hey check it out! They are already super gluten free friendly, and all of that, but I feel like if there are ideas for restaurants to really get on board with this, I think that’s awesome.

They don’t have to be a paleo restaurant in order to have some sort of catering to those of us who eat paleo. Now, I think what I see on a lot of menus when I travel and I try and either talk about it, I’ll post a picture on Instagram and talk about it. I’ve been doing a ton of #PracticalPaleotravel or #PracticalPaleotraveltips. I’ve been doing a lot of tags and tips like that, because I realized that many people don’t know about some of the, just the things I’m used to and they’ve become second nature to me as I’m traveling, and I’ve basically been traveling almost as long as I’ve been paleo. Probably a year into eating paleo, I started teaching at least some of the introductory information about it, and so right off the bat I was traveling and eating this way.

So I think this is something where, off of a menu right now you can find when things are gluten free, but for people who do have other severe allergies or intolerances, like corn, or if they can’t do rice, other grains like that, for example. It would be helpful to just have somebody who had some basic understanding of what’s the basic paleo template look like, how to let people know at the minimum when things are gluten free, which I feel like most restaurants are on board with, get those little crossed out wheat picture on a lot of menus.

Liz Wolfe: {laughs} GF, V.

Diane Sanfilippo: Yeah, or the GF and the V for vegan or vegetarian, or strict vegetarian.

Liz Wolfe: Yeah.

Diane Sanfilippo: So I think that kind of is the starting point. But I think this is cool, because it will give people, hopefully, some more ideas. I’m actually going to do the look inside thing right now and see what all is in here. I think it will be helpful. And that was a great idea. So, what’s his name? What was the author’s name here again? We’ll shout out to Joe Disch, I’m thinking that’s how you pronounce it, for coming up with that idea. Good for you. Awesome.

Liz Wolfe: Very nice. So, I’ve been watching this show now and again called Girlfriend’s Guide to Divorce.

Diane Sanfilippo: Yes!

Liz Wolfe: Whoa.

Diane Sanfilippo: Liz, I didn’t even tell you!

Liz Wolfe: Whoa. You just literally blew… I told you how deeply embedded these earphones are in my ears right now. {laughing}

Diane Sanfilippo: I’m sorry, I just, I did not talk to you literally the day I got into Salt Lake City. So I found out the elevation does have something to do with how exhausted I was the next day.

Liz Wolfe: That’ll do it.

Diane Sanfilippo: I was like, why do I just want to lie in bed all day.

Liz Wolfe: {laughs} That’s science.

Diane Sanfilippo: I literally lay in bed. What?

Liz Wolfe: That’s climate science.

Diane Sanfilippo: It’s crazy! So from 7 a.m. when I woke up to 2 p.m. I was watching Girlfriend’s Guide to Divorce on my computer.

Liz Wolfe: It comes on right after Beverly Hills Housewives. And when you record stuff on Bravo, they get like the first 5 minutes of the next show so you get sucked into it.

Diane Sanfilippo: You do! Well, I only watched it online because I can’t pay attention to when things are actually on, on the television. So I just had to share with you that I’ve watched the show.

Liz Wolfe: And you like it?

Diane Sanfilippo: I find it very irreverent.

Liz Wolfe: I do to. I like it, I’m really sad that Janeane Garofalo is gone.

Diane Sanfilippo: Yeah, but, she’s…

Liz Wolfe: But I like the girl they brought back.

Diane Sanfilippo: Oh, the other attorney girl?

Liz Wolfe: No, no.

Diane Sanfilippo: Oh.

Liz Wolfe: They got rid of Janeane Garofalo and they brought in the chick from Legally Blonde, who’s like {gasp} I got bangs! My hair is so now.

Diane Sanfilippo: Oh.

Liz Wolfe: She’s funny.

Diane Sanfilippo: I thought it was that other attorney chick was the new character, but maybe I’m wrong.

Liz Wolfe: She’s kind of funny too. But, I kind of half pay attention, whatever, and the episode that was last on, they were at some farmer’s market at wherever they live, LA.

Diane Sanfilippo: Yeah.

Liz Wolfe: And this girl is chasing down her kids, and she goes, “I told you, no nightshade veggies!”

Diane Sanfilippo: {laughing} I don’t think I’ve seen that one! That is awesome.

Liz Wolfe: You’ve got to watch it. I was like, wow. I always think here in mid-Missouri, nobody even cares about this crap. But apparently in LA, it’s just completely normal to be like, no nightshades, no fricking FODMAPs.

Diane Sanfilippo: Yeah, don’t cook it in oil, cook it in olive oil or butter, don’t cook it in soybean oil.

Liz Wolfe: Yeah.

Diane Sanfilippo: I remember when

Liz Wolfe: But grass-fed butter, and steam sauté it.

Diane Sanfilippo: Yeah. Let me give you the butter I’d like you to cook this in. When we went to teach there a couple of years ago, I remember any modifications that we made, nobody looked at us funny, because this was the least of it. Our requests were easy peasy to them, so yeah.

Liz Wolfe: That was really funny. So you’ve got to watch that, I thought you’d get a kick out of that one.

3. This week in the Paleosphere:  A new study shows… whole grains [19:45]

Liz Wolfe: Ok, so. Let’s do a little this week/last week in the real food paleosphere.

Diane Sanfilippo: {laughs}

Liz Wolfe: This is completely probably a little out of left field. But I know I’ve dropped a couple of phrases in the last couple of episodes where I talk about, well we’re looking at epidemiology versus actually identifying a mechanism. I had somebody post to my Facebook page, someone who is reading my book, Eat the Yolks, and really loving it, and basically posted this screenshot.

So I don’t know that this is actually this week in the paleosphere, but I wanted to bring it up anyway. And she basically said, this is another one of those issues of methodology, or just kind of another BS thing that we need to not take so seriously, and I’m going to read it. Because this is clearly either from a newspaper or a magazine, and we’re just going to dissect it very briefly. The heading is “Whole Grains linked to Longevity.” And this is the crap that we see recycled 10 times on Huffington post, and then it’s on Yahoo, and then it’s on wherever.

“Consuming whole grains can lead to a longer lifespan and significantly decrease the risk of death from cardiovascular disease, a new study has found.”

So, we hear that, and we think, oh they found a mechanism by which whole grains directly clean out your arteries and make you healthier!

“Researchers at the Harvard School of Public Health looked at the dietary habits of 118,000 Americans who participated in periodic health survey’s over 25 years. They found that individuals who ate at least 28 grams, roughly 1 serving of whole grains a day, reduced their overall risk of dying during the study period by 5%, and their risk of dying from cardiovascular disease 9%. Those who replaced one daily serving of red meat with a serving of whole grains reduced their mortality nearly 20%. It’s unclear what “dose” of whole grains is most beneficial, but the current evidence suggests the more the better.”

Diane Sanfilippo: {laughing}

Liz Wolfe: This is unbelievably irresponsible journalism. {laughs} Because, first we have this paragraph suggesting a mechanism. Then we have this paragraph that says, we pretty much just asked a bunch of people what they eat over the course of 25 years, and saw how many of them died. And then we jumped back to, what is the dose that is most appropriate {laughs} for these people. So, any time there is one of those “they did a study” or “a study showed”, you have to ask yourself, are we looking at an actual biological mechanism where they actually identify a way, for example, what we know about vitamin K2 {ding} and how it … excuse me. {laughs}

Diane Sanfilippo: Was that the baby?

Liz Wolfe: That was the baby. That was my doula, actually. {laughing} So where we’re actually identifying a mechanism, like we know with vitamin K2 actually, I don’t know what the word is going to be, activates calcium receptors or something like that to actually tell the body where to lay down calcium, as in not in the soft tissues and yes in the bones. So we actually have a mechanism for that.

When it comes to this whole, whole grains linked to longevity thing, they literally asked a bunch of people what they ate, and then figured out what they died from over the course of 25 years. That is epidemiology. That is looking at different variables present in the same pool. And that, by no means, proves anything about whole grains. And I talk about that a ton in my book, but I just wanted to impress that before I disappear for several weeks, because it’s so important.

Diane Sanfilippo: It’s huge. And it’s also, the way that they’re explaining this study, that they, what did they say; they looked at the dietary habits. They don’t tell you how they tracked what they were eating. And this other article, which I think you shared it recently, that I just shared it to my Facebook wall recently too. “We lie about what we eat, and it’s messing up science” was the title of the article.

Liz Wolfe: Yes.

Diane Sanfilippo: January 14th. And when I was on the cruise in South America, the last evening we were there, I had gone out to eat for lunch, and I got really sick. Like, just couldn’t keep things in my system. I wasn’t vomiting, but I was very sick. And I went to the infirmary, which is not the best idea because then they wanted to quarantine me.

Liz Wolfe: {laughs}

Diane Sanfilippo: I thought they wanted to keep me in the infirmary, I was like oh heck no I’m not staying in this hospital looking room. I was like, I want to go back to my room. But they just wanted me to stay in my room. They asked me for a 3-day dietary recall, and they were asking me if the food I ate was on the ship, because they want to know was there a contamination issue on the ship. Because that’s a really big deal, any time anything happens on a ship, any medical issues, fire, anything that happens, it’s like a tiny city, you know, so they want to know are there bad eggs somewhere or something. Literally, bad eggs {laughs}.

Liz Wolfe: {laughing}

Diane Sanfilippo: So I was asked to do a 3-day dietary recall, and good thing Scott was sitting there with me. Not that this was for a study, but this was relevant and important. I mean, if people are getting sick on a ship, you really want to try and find the source of it. But I was like, what did we have for lunch yesterday? You know, and he was helping me. Oh, we had this, remember we sat here, and we went and did this. I don’t think I would have remembered everything I ate, especially because I eat a lot of food!

Liz Wolfe: Yep.

Diane Sanfilippo: So for that last 3 days, especially that 3rd day back, that was pretty tough. The only thing that made it easier was that we are creatures of habit. Definitely eating at home, it would be a little bit more habitual, as well. But having had the same breakfast almost every day on the ship, all of that, made it a little bit easier. But I think that, I was like, ok, now I see exactly how flawed these can be. And, I’m so in tune with what I’m eating, paying attention to it, very carefully selecting everything that I’m putting on my plate.

Not to say that other people aren’t paying attention, but if you can eat everything without a reaction, or you do eat “everything”, you will easily put food on your plate, you really don’t know what you’re eating. You know what I mean? You put some kind of casserole or something on a cruise ship onto your plate, you don’t know all the ingredients that could be in there, so you may not know what happens. So you don’t even know what you ate! Besides, people lying, I think they’re totally unaware a lot of the time.

But yeah, I think to your point about the mechanisms, too. It’s kind of another one with gluten, is that a lot of research has shown, and I think I detailed that in Practical Paleo where Alessio Fasano, who does a lot of research on gluten, specifically on the gut, obviously, talks about how the gluten protein can act upon zonulin, which is an enzyme that actually unlocks some of the tights junctions in the small intestine, and there are mechanisms for that. I’m probably saying it very poorly, {laughs} just like when you’re trying to describe the vitamin K2. We are nutritionists, we are not researchers and scientists. We do our best to explain these things in kind of every day terms, but that is a mechanism. And that’s totally different from looking at what people…they’re not even looking at what people are actually eating, they’re looking at what people reported to have eaten.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: You know, so that’s like one step further in being poor data. And then, beyond that, you just can’t deduce what that will mean for human health. I really don’t think.

Liz Wolfe: And you’ve got all these little factors of ‘tendencies’.

Diane Sanfilippo: Mm-hmm.

Liz Wolfe: So people who ‘tend’ to eat more whole grains ‘tend’ to be more engaged in mainstream health information, so perhaps they ‘tend’ to eat less red meat because they have ‘tended’ to believe that that’s more healthy. But they’re also going to yoga, walking in the fresh air, maybe not sitting.

Diane Sanfilippo: Mm-hmm. Not smoking.

Liz Wolfe: Not smoking, not doing drugs.

Diane Sanfilippo: Right.

Liz Wolfe: So it’s just. {sigh}

Diane Sanfilippo: Yeah.

Liz Wolfe: It’s just difficult.

Diane Sanfilippo: Yeah. It doesn’t say anything. And it’s a shame.

Liz Wolfe: It is.

Diane Sanfilippo: Because you know, you’re very rarely going to see even a snippet of an article like that that says grass-fed beef linked to longevity. You know what I mean? You’re not going to see that in an article. Because it’s just not what happens. The dogma is too strong, and there aren’t enough people to pay to support that type of article.

Liz Wolfe: {laughs} And all the people that used to eat free range meats before the advent of the factory farming system, they’re dead.

Diane Sanfilippo: Yeah, we can’t study them. We can’t ask them what they ate for the last 3 days anymore.

Liz Wolfe: Yeah, exactly. Alrighty.

Liz Wolfe: Support for this podcast is provided by Dragonfly Traditions; natural, nourishing skin care with absolutely no unnecessary chemicals. It’s natural nutrition for the skin. I am a huge fan of Dragonfly from their serum, to their night cream, and everything else the owner, Phoebe, has created. Your skin will be soft and happy with Dragonfly Traditions. If you head over to DragonflyTraditions.com and make a purchase of one or more of their skin care products, you can then add Balanced Bites to your shopping cart for 1 penny. Phoebe will not only send you 2 free lip balms with your order, she’ll also send you that penny back. Remember that’s 2 free lip balms with purchase from Dragonfly Traditions.

Listener Questions
4. Becoming an RD and paleo [29:21]

Liz Wolfe: Let’s do some questions, shall we?

Diane Sanfilippo: We shall.

Liz Wolfe: Ok. Alright, so this one is from Zahra, I hope I got it right. I’ve actually divided her question into two separate questions; she had one about prenatal vitamin testing, and she had another section to the question about becoming an RD as a paleo person, so I went ahead and moved the prenatal vitamin testing question to one of our upcoming fertility tip. So it will be debuting not too many episodes from now, so keep an eye out for that.

This question is about becoming an RD and paleo. She says, “I’m currently an intern to become an RD. I’ll take my exam in June 2015. It has been a lot of training, and I started the program before I learned about paleo. What’s interesting is my human nutrition professor is paleo, and he was originally a professor at CSU with Dr. Cordain. He never mentioned paleo, but he taught us from current research. I didn’t know it was in line with paleo until after I graduated. That being said, it’s difficult in the RD community being paleo. I was becoming very disillusioned with my new career choice that I worked so hard to achieve. I was listening to your podcast a few weeks ago on the way to my internship at the hospital where you, Liz,” and I actually think she’s talking about you, Diane, “Spoke about the ridiculous diet your father was given by an RD at the hospital.” Was that you?

Diane Sanfilippo: Indeed.

Liz Wolfe: Ok. “I felt so bad, because per hospital regulations, I have to teach the ridiculous cardiac diet to patients. However, that day, the dieticians were all talking about how they cannot stand teaching this cardiac diet. One of the dieticians said, ‘how can we continue to recommend these guidelines on saturated fat and cholesterol, when the research does not back it up.’ Several of the others agreed, and they mentioned how they try and just mention eating whole foods, and leave out the saturated fat recommendations. The issue in particular, in this particular hospital, and I imagine many others, is the cardiologists are the ones who determine the diet recommendations, and they stick with what the American Heart Association gives.

I have a friend who is a surgical resident, and she told me not to listen to quacks with fake research. She is the expert, and she knows cholesterol and saturated fat kills.”

Diane Sanfilippo: That is hilarious.

Liz Wolfe: I know, and I’m thinking probably

Diane Sanfilippo: I’m so embarrassed for her to say that.

Liz Wolfe: We’re the quacks. {laughing}

Diane Sanfilippo: I’m really embarrassed for her.

Liz Wolfe: Oh, I’m so embarrassed for you. “This is the attitude unfortunately in the medical community. But on the other side of that, my sister is a medical resident, and after me getting on her case to read the actual research and emailing it to her every day, she actually read it and accepts it. In fact, she’s giving a presentation at her hospital based on the research on saturated fat, cholesterol, and heart disease. She says the doctors she speaks with are very open to this. I like how she completely takes credit for what I taught her…”

Diane Sanfilippo: {laughing}

Liz Wolfe: “But that’s another story.” {laughing} “So I do think the tide is changing in the RD and medical community. There are more and more medical professionals that have been taught the actual research and are not so adamant about the old dogma of nutrition. I just wanted you to know that. I can’t wait to see Diane in Denver coming up. I love “Mediterranean Paleo Cooking.”

So, this wasn’t really a question, but I did want to reference people to the discussion Diana, Diana Rodgers when she co-hosted with me, guest hosted on the Balanced Bites podcast, she is working on her RD, and she has said a lot about her experience with what she has to actually do in the hospital, with her internship and stuff like that. I’m really encouraged to hear that medical professionals are willing to actually look at research. Because, quite frankly that’s never been my experience with a medical professional, in my life. Generally bringing up studies, or handing them something, or asking them about methodology does not yield a positive response.

But I do think the tide is changing a little bit, and what I wanted to bring up with you, Diane, is whether or not you have a script that you give people to talk to their practitioners about this type of thing, or if you’re just kind of like, eh, it will change when it changes.

Diane Sanfilippo: Mmm. I don’t, but that’s a really good question. Maybe we should do that? Like a script with a few specific links, you know.

Liz Wolfe: Yeah.

Diane Sanfilippo: To some research where it’s kind of cutting through the noise and really getting down to it.

Liz Wolfe: I’m kind of wondering what Zahra was aggressively sending to her sister, day after day after day.

Diane Sanfilippo: Yeah, I don’t know.

Liz Wolfe: That she finally read. Because you think you compile this stuff in Practical Paleo, or Eat the Yolks, you feel like you’ve put it all together. But that might be too much information.

Diane Sanfilippo: Yeah, when I talked about it in Practical Paleo, it’s really in very basic common sense terms, because I am not the person who wants to try and send somebody studies, because I feel like those, this is really the truth of the matter; those people will be swayed by whatever studies say, “studies show”.

Liz Wolfe: Yeah.

Diane Sanfilippo: Because they believed it in the first place, which we all did. But when common sense was presented to them, what’s natural, whole food is presented, and logic around what should be considered fit for human consumption and what should not, and what makes sense about do we really think that these foods that we’ve eaten for thousands of years are promoting disease. If somebody is so disconnected from that, I have no interest in trying to convince them of something, you know what I mean?

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: I’m ok if somebody is like, if there’s a specific medication that somebody has to be on for a certain period of time for some reason, and the doctor says don’t eat lots of green leafy vegetables, because this is Coumadin for example, it’s a blood thinning drug. And there are some people who, you know, they have something going on, or maybe they are older, they have a heart condition and they are put on this drug. It doesn’t mean I think the drug is ok or not ok, It’s just this specific example where they might say, try not to eat too much vitamin K because we know, here’s a mechanism, that that vitamin, that nutrient, does support blood clotting. Now, it supports blood clotting for good, healthy reasons. That’s a normal, healthy response to that nutrient. But for somebody who’s dealing with a condition that we don’t want excess of that to happen, they have a condition where too much of that may not be great, I think that type of recommendation kind of makes sense.

But even when we have somebody who already has impaired kidney function and we say, please don’t eat excess protein. Because their kidney function is already impaired. But if somebody believes that eating real, whole foods has caused disease, there’s a huge disconnect for me just in the way their brain works that I can’t even get into it.

Liz Wolfe: {laughing}

Diane Sanfilippo: You know what I mean? I’m like, I cannot speak to you, we are on another planet. I’m on a different planet.

Liz Wolfe: It’s just so unfortunate that people who are bound, that are in the hospital, that can’t get out, are not even being presented with more than one source of information. I think that is a huge problem.

Diane Sanfilippo: Oh, there’s so much red tape around that, too. Like they can’t get real food.

Liz Wolfe: What’s that word? Uni…not lateral but this tunnel vision, you get just the one option.

Diane Sanfilippo: Myopic.

Liz Wolfe: Yes, thank you. Thank you.

Diane Sanfilippo: Whoa, you really are pregnant! You’re the word girl! {laughs}

Liz Wolfe: I know, because I love words! Ugh, it’s bad.

Diane Sanfilippo: No, it’s true, and I think, what was the other thing I was going to say on that. The weird thing on health and nutrition and medicine and all of this stuff, as related, medical doctors somehow, not all of them, but a lot of them end up thinking and believing that they know more about nutrition and human health than they really do.

Liz Wolfe: Right.

Diane Sanfilippo: So, for example, you walk into a mechanic, and they are trained in how to fix your car. We don’t pretend to know more than they do, because that’s what they are trained in. But somehow, because doctors work with the human body, and food is fuel for the human body, it would almost be like expecting a mechanic to also be an expert in every molecular breakdown of gasoline, oil, any kind of fluids, where they may not be.

Liz Wolfe: Right.

Diane Sanfilippo: If that’s not what they studied exactly how this particular type of gasoline works or does not work in a car, just because they’re a mechanic doesn’t mean they understand that chemistry. Because it’s a different thing to study. Now, they could. There are plenty of doctors who probably do know full well the truth about nutrition and how it works. But I think there’s this, I don’t know if it’s an ego or an expectation of themselves that they should know, even though they haven’t been taught.

Liz Wolfe: People do expect doctors to know absolutely everything, and that’s not fair.

Diane Sanfilippo: Yeah, about everything. Yeah, they’re just people who went to medical school.

Liz Wolfe: Yep.

Diane Sanfilippo: And they learned this one set of curriculum and that’s what they learned. And no disrespect to that. It’s extremely difficult and they learned what they learned for good reason. But I do think it’s a shame that there’s not more human biochemistry and nutrition taught to doctors, because it’s the foundation of what they should be looking at with folks. The problem is that once disease is in place, blaming the whole foods and pointing people away from things that are very nutritious is just fear mongering, and I don’t like it. I don’t respect it.

Liz Wolfe: I have a lot of medical textbooks just kind of lying around, just because, you know.

Diane Sanfilippo: {laughs}

Liz Wolfe: Pleasure reading.

Diane Sanfilippo: Beach reading.

Liz Wolfe: Yeah, exactly. What I notice is exactly what I talked about at the beginning of this podcast. Most of the evidence presented in these textbooks is actually epidemiology, as far as, they suggest these causative mechanisms, but then they prove them with epidemiology.

Diane Sanfilippo: Mm-hmm.

Liz Wolfe: And that’s a huge issue. And it’s generally actually phrased like, we don’t really know, but this is what it appears to be.

Diane Sanfilippo: Yeah.

Liz Wolfe: And cholesterol is a proxy for heart disease. You know? Really it’s not even written that definitively.

Diane Sanfilippo: I think the reason why so much of this is very nebulous is that food has changed so much in the last 100 years.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: And human biology has not, and I think what they can prove as a cause-effect relationship is not that much.

Liz Wolfe: You mean my digestive system did not change with the advent of Twinkies?

Diane Sanfilippo: {laughs}

Liz Wolfe: Doubt it.

Diane Sanfilippo: It did not. So I think that when you look at what’s been studied about anatomy, right. Anatomy has been the same for a very long time. There are facts about that.

Liz Wolfe: {laughs} There are facts.

Diane Sanfilippo: There are facts about your gallbladder, and where it is, and this is your liver and what it does. No, truthfully, a lot of that stuff is fact. It’s like, this is where it is. This is what it does. It makes this enzyme, and that enzyme acts upon this molecule, and here’s what happens. I think that the study of food in the body is just not black and white. And it’s certainly not black and white; there are even more shades, more than 50 {laughs}

Liz Wolfe: {laughing}

Diane Sanfilippo: There are even more shades of grey on how foods work in our bodies the further along we get in having different sort of gut bacterial set ups, different nutrient status set ups when we’re born, whatever happened with our mom’s nutrition. I think the further we get away from traditional foods that our great grandparents ate and even before, and how maybe for hundreds of years human health was pretty similar. The foods that were available; there was no new food. There was not a Gogurt, and a Pop Tart, and this stuff wasn’t being introduced. It was you either grew it, and killed it, and ate it, or that was it. There wasn’t some grocery store with a million brightly colored boxes of new things all the time.

So not only has our constitution changed over all these years, our gut health has changed because of the advent of antibiotics, and we’re killing off all the bacteria. You know, for good reasons too, we probably lived a lot longer, yeah. But I think so much has changed with the way food works in the body for anybody, even for us. We almost never say something definitively, where oh this definitely causes this. We know things that can promote issues in lots of different people, and what we see, and say try this, try that. But I think it’s just almost impossible to know the truth. And I think that’s even true of paleo.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: I’ve said it a million times; I don’t think eating grains is killing everybody. I think there are a lot of people who don’t do well with them for a lot of different reasons, and I don’t think they’re the ideal food to eat for a lot of reasons, but I’m not ever going to stand in front of people and say, if you eat bread, you’re sick and that’s a problem.

Liz Wolfe: Yeah.

Diane Sanfilippo: I just could never say that with certainty, because I just don’t think it’s true. I just went on a rant about that.

Liz Wolfe: I loved it. To assume that knowledge has just stopped accumulating.

Diane Sanfilippo: Right, and for anyone to assume they are right and it is factual that this does this, it’s a very small minded way of thinking to assume that you know everything because you know anything.

Liz Wolfe: Dang!

Diane Sanfilippo: Right.

Liz Wolfe: We got some shareables. We need some infographics with some quotes on them.

Diane Sanfilippo: Where I have seen, I’ve seen this recently, where the more you know, the more you know you don’t know.

Liz Wolfe: Pretty much.

Diane Sanfilippo: Right?

Liz Wolfe: Which is a huge crisis of conscious, or it has been for me, where the farther we get along and further we get along in doing this podcast, it’s like, wow we really don’t know that much. We can only do the best we can with the information we actually have.

Diane Sanfilippo: Right. And we make good recommendations based on what we’ve seen work for ourselves, for other people, for our clients, you know. But when there are those cases when someone is like, I’ve tried all of these things and they’re not working, it’s like, well I don’t know.

Liz Wolfe: Yeah.

Diane Sanfilippo: You know, what’s going on in your body. Everyone’s got something different kind of in there happening. So yeah. And this was a while ago, because she was looking forward to seeing me in Denver. Hope we met!

Liz Wolfe: Wow. I hope we met! Did you know, by the way, speaking of 50 shades of grey, which I have not read or seen.

Diane Sanfilippo: Nope.

Liz Wolfe: But that girl in it is the daughter of Don Johnson and Melanie Griffith.

Diane Sanfilippo: Stop it!

Liz Wolfe: I’m for serious.

Diane Sanfilippo: I didn’t know. I will not be participating.

Liz Wolfe: She was in a really cute show called Ben and Kate or something like that, which was this delightful little family friendly show, and it got cancelled, of course.

Diane Sanfilippo: And she’s like, forget that. I’m filming this movie!

Liz Wolfe: Yeah. Nudity.

Diane Sanfilippo: I feel like that book came out, let me see when it came out. I feel like it came out not too long; yeah, it came out several months before Practical Paleo, so I remember when Practical Paleo released, looking at the top 20 or 30 books on Amazon. Because Practical Paleo was up maybe number 13 of all books, and I was like, holy cow! And I’m like, what’s above it? And I’m like, that darn 50 shades of grey won’t budge!

Liz Wolfe: You should have put way more nudity in Practical Paleo.

Diane Sanfilippo: Obviously! Oy yay yay.

5. Loose leaf tea versus prebagged [45:35]

Liz Wolfe: Goodness gracious. Alright, next question. Loose leaf tea versus prebagged. Emily says, “You’ve both talked a lot about the benefits of herbal tea, especially when sick or detoxing. All of the brands you recommend, however, are prebagged. What do you think about loose leaf tea? I would think that loose leaf tea would be better nutritionally, but I’m curious to hear your opinion. I myself am a huge tea snob, and much prefer the taste of loose leaf tea that I steep in a tea infuser. To me, bagged tea is often too strong, and generally less fresh tasting. Is there any benefit to either one nutritionally. Thanks for all that you do. I’ve learned so much about nutrition, health, and even life from you both. Diane, it was great to meet you when you came to Portland for the Mediterranean Paleo Cooking tour, and Liz I hope I get to meet you someday, too. Thanks so much.”

I think loose leaf tea tastes better. My pregnancy tea is a big ol bag of loose leaf tea, but people who are new to tea, {laughs} people who are ‘nudity’.

Diane Sanfilippo: {laughs} Wow.

Liz Wolfe: People who are new to drinking tea generally aren’t willing to buy a huge bag of tea, I would say, right?

Diane Sanfilippo: Yeah, when I lived in San Francisco, we had a really awesome organic co-op, the hippie co-op.

Liz Wolfe: Of course you did.

Diane Sanfilippo: And when I first went paleo, it was funny because this thing that was a great draw for the co-op was that it had all these bulk bins, which when I went in there and I was not eating grains, I was like, well 90% of this is no longer interesting.

Liz Wolfe: {laughing}

Diane Sanfilippo: Because it was all these grains. But then when I actually scoped it out and started checking out the spices and then loose leaf teas, yeah. I don’t know, there is something kind of fresh about it and very enjoyable. I mean, you can’t guarantee that it’s more fresh, or fresher. {laughs}

Liz Wolfe: More fresher.

Diane Sanfilippo: The most fresh.

Liz Wolfe: {laughing}

Diane Sanfilippo: You can’t guarantee that it’s fresher just because it’s loose leaf. Hopefully it’s turning over quickly wherever you’re buying it in that bulk way, but the company that I recommend most of the time is Traditional Medicinals, and I’m actually on their website, and there’s a question on their website, what are your bags made of, and it says, “Like you, we’re concerned about what goes into our bodies and into the ecosystem. That’s why our unbleached tea bags are made from a combination of wood pulp and abacá (Musa textilis), also known as manila hemp. The tea bags are attached with food grade aluminum staple wire to teabag string made of raw cotton (Gossypium spp.) and a paper tea tag. The tea bags are naturally gluten-free and do not contain plastics.”

So I thought that was good to know. And then, why they’re all wrapped and sealed, they said “We’ve done our part to formulate high quality teas – we want to make sure your tea is reliable when you’re ready to brew it.” They also say part of it is just protecting it from oxidation. So I could see this. Listen; have you been in my tea cabinet? I probably have 20 kinds of tea in there. And I’ll go through phases where I’m really into one, and then I definitely don’t finish the box. And I can see how if I had a million loose leaf teas, just like if you have nuts and seeds for example, there’s something just having natural oils in the plant at all will make it prone to oxidation. So over time, not only could it spoil, but it might lose freshness and taste. So having it wrapped would prevent that from happening. I know that Traditional Medicinals; I don’t think they’re all wrapped in plastic, I think they’re wrapped in, some kind of tamper-evident, oxygen and moisture barrier sealed overwrap. I think it’s like a papery, waxy type of parchment wrapping, and so it does keep it from air, light, humidity, and any negative impact of that on the dried tea.

So, I don’t know. I have no problem, I think loose leaf tea is great, but I wouldn’t be so freaked out by individually wrapped teas. I think it’s fine.

Liz Wolfe: Tea snobs already get it. They got it under control. They don’t need our help.

Diane Sanfilippo: Yeah. I mean, I like how cute it is to have that little mesh, metal tea ball thing, and scoop it up and that’s kind of fun to steep it yourself like that.

Liz Wolfe: It’s a nice little ritual.

Diane Sanfilippo: Yeah.

6. Teeth grinding at night; alternative to plastic guard? [50:11]

Liz Wolfe: Alrighty. Next up, from Grace. “Hi ladies! Thanks for putting on such a great show. I look forward to it every week. Quick question; I suspect I grind my teeth at night because my teeth and jaw are sore and there is nothing my dentist can find wrong with them. I do have larger gums than normal.” I’m really curious what that means. “But my dentist could be natural, just from big healthy teeth, or from grinding my teeth in my sleep and impacting the bone. Either way, I don’t like the idea of sleeping with a mouthful of plastic if I opt for a night guard, which is the conventional solution. Do you have any strategies to stop clenching or grinding or do you know of any alternative to the plastic night guard? Thanks.”

Alright, you picked this one? Because I’m curious.

Diane Sanfilippo: I picked it. So, I basically just wanted to give my 2 cents on this. I’m trying to actually see it in here; I don’t see it in our little. Oh, here we go. I just wanted to throw out my experience with this, because I have had Invisalign for quite some time. It’s been probably a year and a half, on and off. I had a period of time where we thought it was finished but it wasn’t. But essentially what that means is every night I sleep with these plastic retainers to keep my teeth lined up. And I do find that in the morning I think I was clenching my teeth, pretty much all night. I feel now if I fall asleep for a nap and I forget to have them in, or if I’m on an airplane and I fall asleep, or if I’m starting to fall asleep at night, I’m feeling uncomfortable if I don’t have them in, because I notice my teeth almost pushing together forcefully, more so than I think they should.

So, I don’t really know that there’s a huge negative impact of the plastic night guard. I also don’t know that there’s an alternative. She’s asking for this, but I definitely thought a lot about this, because here I am, thinking what am I going to do. I think I may end up with some permanent retainers so I don’t have to wear them every night, but I actually like the way it feels, because I feel like it’s keeping me from doing that grinding.

The other thing is, as some point in time; I’m trying to see if she says why she thinks she’s grinding her teeth. I think the only other issue there is getting to the root of why you’re clenching or grinding your teeth. Is it stress? Because it’s probably stress. And working to reduce that. Which is definitely something that I’ve been working on myself for the past couple of years.

Liz Wolfe: Ha, ha, ha. {laughs}

Diane Sanfilippo: Yeah. But I definitely don’t have a specific other. Oh, Siri just started recording me.

Liz Wolfe: What?

Diane Sanfilippo: I don’t have specific recommendation. My phone somehow started recording, and I looked at my phone and it says “negative impact, also don’t know if there’s an alternative.” I’m like, wait that was me, talking! Siri. She’s so sneaky.

So I don’t know about alternatives, but I’m also not sure that I’d be super worried about the night guard that they give you. I don’t know what it’s made of compared to what the Invisalign is made of, but the other strategies. I mean, a lot of it would probably have to do with stress relief and reduction throughout your day and your week and finding ways to maybe like a guided meditation to listen to and get some relaxation going and maybe you even do that right before bed, and maybe changing up your nighttime rituals and kind of getting some stress relief during the day. What do you think?

Liz Wolfe: What about chiropractic adjustments?

Diane Sanfilippo: I think chiropractic adjustments are good {laughs} for everything.

Liz Wolfe: Yeah, I agree.

Diane Sanfilippo: Just to reset your nervous system.

Liz Wolfe: Man, I found a great chiropractor after 7 totally failed. Because you really do, it’s like doctors.

Diane Sanfilippo: Yeah, well they are doctors.

Liz Wolfe: You really do have to find the person that does the great job. No, I mean like medical doctors.

Diane Sanfilippo: Yeah, yeah, yeah.

Liz Wolfe: You have to look. You really can’t just stop with the first one unless you feel amazingly comfortable.

Diane Sanfilippo: Unless it’s Scott. I mean, then you could stop with the first one.

Liz Wolfe: Unless it’s Scott. Well, I’m saying, if you could fly him in.

Diane Sanfilippo: I know.

Liz Wolfe: {laughs} To Missouri, that would be great. But I guess around here, the choices are a little more slim. Anyway, the only other thing I would say is besides exploring maybe some chiropractic adjustment, look into neurokinetic therapy. Which I don’t know a whole lot about, but I’m kind of getting a little bit more into it lately, just because my little sister-in-law is having some issues with her hip and running, stuff like that. She’s in high school.

I’m really curious about movement patterns and different points at different places in the body that can affect that. Because I certainly had some issues with TMJ at the beginning of my pregnancy, and ended up needing to modify some movement patterns in the pelvis and things like that to correct it. It was a pretty miserable time there for at least a good week or so.

I don’t know all that much about it, but you could certainly Google neurokinetic therapy teeth grinding and see what pops up.

Diane Sanfilippo: Yeah, I had a friend who is a practitioner in that.

Liz Wolfe: Cool.

Diane Sanfilippo: It’s interesting stuff, and they find movement patterns, like you were saying, that seem totally unrelated in your body, and you’re like, oh, you mean my right arm is making my left leg not work right, because of how I sit at my desk.

Liz Wolfe: Mm-hmm.

Diane Sanfilippo: And it seems to make no sense.

Liz Wolfe: And they look at scarring and stuff like that, like from surgeries and things like that. It’s fascinating.

Diane Sanfilippo: Yeah, they can help find the source of tension in the body that is making you not move properly. It’s pretty cool.

Liz Wolfe: Yeah. Very. Now if we could just fix my husband’s snoring, that would be great.

Diane Sanfilippo: Ugh.

Liz Wolfe: That’s next. It’s so funny, I can sit here and answer questions, but the guy that sleeps next to me, I’m like, you need to figure that out. {laughs}

Diane Sanfilippo: Yeah. Yes.

Liz Wolfe: Yes. Ok. Wow, we are already at 55 minutes.

Diane Sanfilippo: We’re in it, yeah.

Liz Wolfe: We’re in it. So let’s wrap that up.

Diane Sanfilippo: So let’s wrap that up, yeah.

Liz Wolfe: We’d like to thank Vital Choice for supporting our podcast today, and we encourage you to visit their online store at vitalchoice.com. You’ll find an amazing array of some of the world’s best seafood, including wild Alaskan salmon, halibut, tuna and cod, as well as sustainably harvested shellfish. These foods are not only delicious, but vital choices for your health. You’ll also find grass-fed organic Wagyu beef, live fermented foods to promote gut health, wild organic blueberries, and dark organic chocolates. Eat better, think better, and feel better with deeply nourishing foods from Vital Choice. They’re offering our listeners 15% off any order using code BALANCEDBITES. Remember that orders of $99 or more ship free.

7. Diane’s Kitchen tip: Hardboiled eggs cooking and peeling [57:34]

Liz Wolfe: So Diane. Do you have a kitchen tip for us this week?

Diane Sanfilippo: I am going to give you a couple of tips. It’s starting to get to be so many kitchen tips in that I forget what we previously talked about.

Liz Wolfe: That’s alright. Refreshments are good.

Diane Sanfilippo: Ok, so, ok.

Liz Wolfe: Ok.

Diane Sanfilippo: Ok. Whoa, where did my stuff go?

Liz Wolfe: Sorry, sorry.

Diane Sanfilippo: You deleted all my stuff.

Liz Wolfe: I just took stuff out of the Google doc. I didn’t mean to.

Diane Sanfilippo: I am going to talk about hard boiled eggs. I get a lot of questions about, how do I boil them, how do I peel them, and why do mine not have that green ring along the outside. So, here’s my advice on hardboiled eggs.

A big question people have is whether you should boil the water first, and drop the eggs in, or bring the water to a boil with the eggs in it. I have made them both ways for many, many years. I currently find that boiling the water first is just a better approach. I think that you’ll bring the water to temperature faster, and the time you boil the eggs for is generally anywhere from 8-10 minutes; 8 will give you much softer boiled eggs, and 10 is a hardboiled egg, and I would say 9 would be a medium. So, if you’re trying to get the water to boil but you have cold eggs in it, it’s just going to take a lot longer to get to boiling. So I think you just want to get that water boiling first, and then gently drop the eggs in.

What I tend to do before I put the eggs in is put them in just hot water from the sink so that the egg itself can start to raise in temperature. I think that tends to reduce how often I get eggs cracking when they just are initially placed into the water. And when I place them into the water, I use a large metal mesh strainer spoon thing. You could use one that looks like you would use to stir fry vegetables. This other one that I have looks like, I don’t know, a 4-5” round sort of flat spoon with holes. I have no idea what it’s for or whether it came from {laughs} I probably stole it from my parents house years ago. But I’ll put 3 eggs on that and just gently lower them into the boiling water, 3 at a time, however many I’m boiling.

So that’s what I do, and try and just take the chill off the eggs before I’m dropping them in there. Because, as you know, any time you change temperature of things very quickly, that’s when you run the risk of, if you dump boiling hot broth into a glass jar that’s cold, you might shatter that glass. So there’s that.

Liz Wolfe: That’s what happened! I bet that’s something to do with why my Pyrex dish shattered.

Diane Sanfilippo: Was it cold, and you put it in the oven.

Liz Wolfe: Well no, I was taking it out of the oven. It had been at 350 for 35 minutes, and I took it out, and maybe there was just a drastic temperature drop when I took it out.

Diane Sanfilippo: Maybe, but those are supposed to withstand freezer to oven.

Liz Wolfe: Pyrex.

Diane Sanfilippo: I think they’re really made to withstand that. But I’ve seen a lot of them exploding. So, here’s the other thing. When you finish boiling the eggs, have a bowl of ice water ready. And if you want to get the water really extra cold, you can put some salt into the water. That will help chill down the water even faster. But have ice water ready, and remove the eggs from the boiling water with that same slotted spoon, and place them into the ice bath, just like you would do with vegetables that you’re shocking, where you want them to stop cooking and stop turning darker green and then brown. You want to keep them bright green, you do this with eggs as well.

Instead of letting them sit and just keep cooking, because they stay hot. Which is what you’ll see if you get any hardboiled eggs at a buffet, for example on a cruise ship. They’ll always have that dark greenish ring around them because they have just cooked for way too long. So put them in the ice bath, they’ll stop cooking, they’ll be perfect.

For easier peeling, a couple of things I can recommend. I’ve seen a million recommendations about this as well, but I’m just like, I can’t think that hard about it. Two things; one, don’t use fresh eggs. So if you’re hard boiling eggs, if you have to use fresh ones because that’s all you have, and you’re just boiling them to take them with you somewhere and you don’t have a choice; ok. But they’re going to be harder to peel. If you use eggs that you’ve had in your fridge sitting around for a minimum of a week, even longer, they’re going to be easier to peel when you’re done. The shell won’t be as delicate and come apart in tiny little shards like it does when they’re fresher.

And then what I tend to do is on the counter top, I’ll kind of crack the shell almost all around, or in a lot of areas not just in one small area, and I tend to peel them under running water. I don’t know if it’s my imagination, but I feel like they’re just easier to peel if the water is running, you can get a little lift under that film that’s under the shell, and get some water in there, and I just rinse them off, and all the excess shells are kind of peeling. The little pieces are just easier to kind of let them run away with the water that’s running. So those are my tips, and that’s what I do.

You can store them already peeled in an airtight container for several days in the fridge, maybe up to a week. I think they’re easiest to peel when they’re still warm, so that’s something I would recommend after they sit in that ice bath for a few minutes, I would peel them all if you can.

Liz Wolfe: So maybe instead of doing my own tip, I’ll just add a little addendum to your cooking tip.

Diane Sanfilippo: Oh, do it. Ok.

Liz Wolfe: Alright, so I remember Hayley from Health Starts in the Kitchen.

Diane Sanfilippo: Mm-hmm.

Liz Wolfe: She raises chickens, and turkeys, and all that good stuff. She said at one point, and this may only apply to people getting fresh eggs direct from the farmer, because I don’t know whether this applies to refrigerator eggs.

Diane Sanfilippo: I’m sure she never buys grocery store eggs.

Liz Wolfe: Oh never. Never, never. I mean, she’s got a phenomenal set up. So, I know that if I have, for example I’ve been making hardboiled duck eggs lately. I steam them for 16 minutes, and then put them in ice water. So, what you do is, if you take the very fresh eggs, like you said they won’t peel if you take fresh eggs and hard boil them right away. But if you leave them out for a few days on the countertop, that’s like aging them several weeks. So I’ll leave the eggs out that I’ve collected freshly on the counter for a couple of days, and then I’ll hard boil them or hard steam them, and it totally works. So, something about aging them.

Diane Sanfilippo: Are these duck eggs that you’ve rinsed or not rinsed.

Liz Wolfe: I have not rinsed them. I don’t know how that would work, with my fresh eggs, I gather them, I never refrigerate them, I let them sit for a couple of days before I hard boil them. But I don’t know how that would work with eggs that have been washed, refrigerated, and sold.

Diane Sanfilippo: I do not either.

Liz Wolfe: I don’t know. Because I know once you wash them, you do take off that protective film. So maybe Hayley from Health Starts in the Kitchen can elaborate on that a little bit more. But it does work with fresh eggs.

Diane Sanfilippo: Go follow her on Instagram.

Liz Wolfe: She’s got a book coming out

Diane Sanfilippo: She does; Without Grain.

Liz Wolfe: Yeah.

Diane Sanfilippo: I’m trying to look up her account on Instagram. Health Starts in the Kitchen. Just as it sounds.

8. Liz’s BMB tip of the week: walking in pregnancy [1:04:49]

Liz Wolfe: Hey friends! Liz checking in with a Baby Making and Beyond tip of the week. Here, per usual, with my BMB partner, Meg Reburn, Meg the midwife.

Meg Reburn: Hey!

Liz Wolfe: Hey dahlin. Last week, we talked about the immune system during pregnancy and a few basic ideas to support it. Today’s tip is about a very specific kind of movement that you maybe should actually avoid during pregnancy. Of course, remember, we’re not doctors, nor are we giving medical advice or offering diagnosis or treatment. This is just information for you to take to your health care provider.

So, in the Baby Making and Beyond program, we’re going to have a ton of information on proper movement for a good, strong pelvic floor, and of course why that’s important. But right now, I want to talk about something that pregnant women are constantly told to do, and that’s to walk.

Most practitioners do not understand that walking is not walking is not walking. So walking on a treadmill actually changes the biomechanical impact of the active walking. While motion, of course, is a good thing, we were talking about pregnancy and what we’re trying to accomplish by walking, it actually does not benefit your pelvic floor the way walking outside or on a nonmoving belt does. So if you’re relying 100% on a treadmill for your walking, look for another way if you can.

If it’s winter, though, and that was my biggest challenge. If it’s winter, and I was pregnant through the winter, so I get it. On a very, very windy, cold part of the country, it’s difficult. You can actually try to look for a local community center, because they often have tracks in their buildings. A lot of gyms don’t have tracks anymore, but a lot of community centers do, and they will let you walk for free. They will let pregnant ladies come in and just walk the track for free.

So, grab like an audio book, put the headphones in, and actually walk physically somewhere and not on a treadmill as much as possible.

Meg Reburn: Yeah.

Liz Wolfe: Do you have some tips about walking outside, since you’re the adventurer, outside adventurer? {laughs}

Meg Reburn: {laughs} Well I live in a place that has about 9 months of winter, so I know all about walking in the cold and walking outside on uneven ground. And I care for a lot of pregnant mama’s out here, and I tell you they walk everywhere. So most important thing, if you’re walking in the winter and you want to be outside, is get some of these little, I think they’re called Yaktrax. A couple of different companies make them, but they’re little covers that go over your boots that have little spiky things on them, so that you don’t have a little slip and fall. So they’ll give you some traction in the wintertime. You can also put a couple of those little hotshot hot pockets in your mitts to keep your hands warm as you walk around.

The other thing you can do; there are community centers, just like you said, Liz, but you could just go to the mall and walk.

Liz Wolfe: This is so true.

Meg Reburn: You know, if you live in a place where you just absolutely cannot be outside, or you just don’t want to be cold, just go walk around the mall. There’s nothing wrong with that.

Liz Wolfe: {laughs} We see geriatrics doing it all the time {laughs}

Meg Reburn: Geriatrics. And those are the same people that also go to aquacize, right?

Liz Wolfe: Yeah.

Meg Reburn: Geriatrics and pregnant women. That’s another option, some good water aerobics.

Liz Wolfe: Form some good multigenerational bonds.

Meg Reburn: That’s right {laughs}

Liz Wolfe: Mall walking.

Meg Reburn: But yeah, walking in the winter, if you want to do it outside, get some spiky things on your feet. Walking is the best thing you can do for your pregnancy. And postpartum, too.

Liz Wolfe: Absolutely.

Liz Wolfe: Alright! Well that’s it. That’s our Baby Making and Beyond tip of the week. Hop over to BabyMakingandBeyond.com to sign up for the program alerts, and we’ll talk to you again next time.

Liz Wolfe: We’re done for the week then. You can find Diane at http://dianesanfilippo.com, and join me, Liz, at http://realfoodliz.com/. Join our email lists for free goodies. While you’re on the internet, leave us an iTunes review, we’d greatly appreciate it. We will, or Diane and some combination of other person.

Diane Sanfilippo: {laughs}

Liz Wolfe: Will see you next week.

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