Superhuman Radio with Carl Lanore; Live to 110 with Wendy Myers

I had the privilege of doing two interviews late last week.

I highly recommend my conversation with Carl Lanore on Superhuman Radio regarding the “Perfect Health Lifestyle” with some background about the Perfect Health Retreat. Download the episode here or follow the link and listen at Carl’s site.

Also, it was a great pleasure to speak with Wendy Myers of the Live to 110 Podcast. We talked about weight loss and other topics. Download the podcast here or listen at Wendy’s site.

Leave a comment ?

15 Comments.

  1. Are you drinking black coffee now without any cream? How about including 50-100 calories from grass fed ghee? How much does it affect autophagy?

  2. Hi Paul. Is the change you mentioned regarding fasting discussed on your sight anywhere? From the limited discussion, are you recommending water only to carry through to the lunch hour if you are doing the sixteen hour fast during that time frame and you’re (me) not a coffee drinker? In your opinion will intermittent fasting be helpful for dealing with SIBO and hypo adrenal function or should it be avoided until resolved (which seems to be very challenging). Thank you for your continued work,
    Greg

  3. Hello Paul,

    Thanks for taking the time to answer so many questions.

    I was wondering if Erythritol in coffee was okay. I like sweetening my coffee a little, but if it isn’t ideal I won’t do it. But it’s my understanding that it’s essentially safe with close to no calories.

    I wanted to also make a suggestion that might help you in managing the site, and save you some time. I’ve noticed with small changes that you make to your recommendations (like no more coconut milk in coffee) it takes people a while to catch on and access the new information. These changes will often appear in an interview or blog post that people who can’t follow the blog consistently or closely often miss and then ask questions about, and I’ve noticed you patiently and graciously answer many repeat questions. I was thinking maybe an “Updated Recommendations” page might be in order. If you list each change you make along with the date you made it (e.g. No more coconut milk in coffee: 7/27/14) visitors to the site would have an easy place to go to quickly see what recommendations have changed since last they checked in. Hopefully this would save you a lot of time because it would be as simple as making one note, rather than reading through a lot of new questions. It would also be a place where you could place links to posts connected to the subject so people could seek out their answers more efficiently. I don’t run a blog myself, so I’m not sure if this is feasible, but I imagine it only taking a few moments and saving you a lot of time. I hope this suggestion is useful to you. Thank you for all you do.

  4. Paul –

    Your book states that “[s]upplemental fiber may be ill-advised.”

    The gut is the new rage and therefore lots of recommendations about fiber are circulating in the ancestral world.

    From a PHD perspective, are psyllium husks considered toxic like other cereal whole grain husks and therefore discouraged on PHD? On days when fiber is low (and your PHD guidelines for safe starches and fruit not achieved) should one take a TBLS or two of psyllium or inulin or just try to consume more from whole foods the next day?

    Thanks!

  5. Peggy Mandell

    Paul, your Wendy Myers podcast is one of your best, and I’ve heard them all! Suggestion: when you and Shou-Ching enjoy your hot milk beverage/dessert, try adding 4 cardamom pods, a cinnamon stick, and a pinch of saffron, in addition to the turmeric, for added health benefits and delicious flavor (best to bring your milk to a boil on top of the stove and let it cool, but microwave if you must)!

    • Peggy, I agree that was one of his best interviews yet, even if weight loss isn’t your goal.
      Question for you on the spices for milk:
      I want to start using cardamom where appropriate, but I’m confused about which is the best kind to buy. I’ve heard there’s white, green and another color — any advice on which is best for what use, and should I get whole pods or ground? I also want to figure out how to use turmeric, both fresh and ground. I don’t know how and what type to use for what.

      • i just listened to the interview with Wendy and must agree it was one of the best.

        Susan, the other color of cardamom is brown, sometimes called black. It has its own special flavor and is specified in certain recipes. I have a garum recipe that calls for it and the whole mix does have a lovely warm flavor. But i am not sure if that is completely attributable to the brown cardamom.

        If not specified, then green is what is called for. That is the one most often used.

        White cardamom is green cardamom that has been bleached and was favored by the Brits. most people prefer the green.

        • Thanks Ellen! That’s very helpful. So it sounds like the brown/black may be better for savory uses and the green for more sweet ones, like in baking or with pears. Yes, I’ve heard of white too, and I think that’s what the Scandinavians use, but now that I know it’s the same as green, but bleached, I’ll go for the green. They probably bleach it so that it doesn’t give a green tint to white flour baked goods, which we certainly don’t have to worry about. Can you share your garum recipe? I’ve been looking for a good one. Thanks again!

          • Hi Susan , here’s the recipe, from the book, Healing Spices, by Bharat B. Aggarawal

            4 T coriander seeds
            2 T cumin seeds
            1 T caraway seeds
            1T black peppercorns
            2 tsp brown cardamom seeds
            1 three inch cinnamon stick
            1 whole nutmeg
            1 tsp whole cloves

            1. In a small dry heavy skillet, over medium heat, separately pan roast the coriander seeds, cumin seeds,caraway seeds, peppercorns, and cardamom till they become browned and lightly fragrant. Turn the seeds frequently so they don’t burn. Set aside on a plate to cool.

            Break the cinnamon stick into small pieces. Put the cinnamon, and nutmeg in a spice grinder or i i food processor and process. add the roasted seeds and the cloves and process the mixture into a fine powder. The. Mix will keep in an airtight glass container for about six months.

          • In the spice book i got the garam recipe from, the author states that ground cardamom is best for sweet dishes. The pods are best used in savory dishes based in liquid, otherwise use the seeds, removed from the pod ( as in the garam recipe

          • Ellen, thanks for the recipe and the author’s tips.
            I look forward to making garam and experimenting with cardamom!

  6. We are extremely fortunate that Paul is willing to change his position when he deems this to be reasonable. The understanding of vegetal flourishing has up until recently lacked a credible paradigm; but even with the right paradigm, the topic is complicated and there is much that is not known: Jaminet has provided a new paradigm (of vegetal flourishing) based (not primarily in the theory of evolution or in the concept of natural selection, as he is wont to suggest) but in an understanding of human physiology (informed by an understanding of the changes in physiological structures through evolutionary time); but we could not expect that the details of the biology or the details in the application of the biology to the lives of human beings (who are also persons) would be correct the first time around.

    Nor could we expect that this community’s understanding of the philosophical foundations of these recent scientific and applied scientific achievements would be sound, since our culture in general lacks a proper philosophical grounding in the Aristotelian philosophical foundations of natural history, having been misled in the last 350 years by a Cartesian philosophical paradigm.

    • Philosophy primarily serves to provide the correct categorial framework in which to comprehend (categorially) the achievements of the natural sciences and the sciences of man. Now, philosophy needn’t have any material impact on the progress and quality of science, but sometimes it does and will.— Indeed, some of the formulations that Jaminet has since rescinded, including—(…”saturated and monounsaturated fats [are] the only macronutrients that are safe in unlimited doses”—is the kind of remark that would perhaps never occur to someone (or at least not under that mode of presentation) who was operating within an Aristotelian philosophical understanding of the philosophical foundations of biology. For, unlike Descartes, Aristotle does not regard the “body” as a “machine”; and such a remark is, no doubt, framed on an analogy with the concept of a fail-safe mechanism in a designed functional-artifact.—Of course, there is no question that the mechanistic metaphors used in the understanding of living things and their parts (whether or not these metaphors are taken literally (or half-literally)) have been enormously instrumental in the scientific progress that biology has enjoyed since the early-modern period, as well as in the rise of modern medicine.

  7. Paul,

    Can you explain more in detail why you now recommend no Ketogenic fats & calories for fasting?

    Ryan

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