Three New Podcasts

Several podcast interviews have come out this week:

They were all fun to do, I hope you enjoy them!

Leave a comment ?


  1. Another way to evaluate fruits and vegetables, vitamin C in one ounce:

    oz %c
    1 guava 107
    1 yellow pepper 86
    1 red pepper 60
    1 kale 56
    1 kiwi 43
    1 broccoli 42
    1 green pepper 38
    1 papaya 29
    1 asparagus 27
    1 strawberry 27
    1 red cabbage 27
    1 orange 25
    1 pineapple 22
    1 cauliflower 22
    1 peas 19
    1 cantaloupe 17
    1 cabbage 17
    1 spinach 13
    1 bok choy 12
    1 romain lettuce 11

  2. All the interviews were great! The longer interviews are especially enjoyable, it seems to allow for more time for you to get into more technical details of the diet and your research. I really liked the Ben Greenfield interview where you got into the “cannibalistic” aspect of the diet and the makeup of the cells and how it points to the ideal macro nutrient ratio for humans. Good stuff!

    It must have been extremely reaffirming and exciting during you research to discover so many examples that all point to a similar range of macro-nutrients being ideal for humans.


  3. Great interviews!

  4. Hi Paul,
    Great interview! I didn’t realize you took Accutane as a teenager. Do you think there are long term deficiencies or issues that result from taking Accutane? For instance, do you think the glands stop producing oils long term and some form of oil should be supplemented? I did read somewhere on the site that Vitamin A supplementation isn’t a good idea, but I think that was for everyone. Anything else Accutane users should be watching out for (aside from the stomach issues that can result)?

    Thanks for all that you do Paul!

    • Hi Gracie,

      I personally had more (noticeable) negative effects from the antibiotics than from the Accutane. I am not sure what the long-term effects of Accutane have been for me, and I don’t know that a history of Accutane use implies any changes to what it’s optimal to do.

  5. You have an awesome book and website. I’d really love to share this with my listeners to my podcast, but can’t find an email to contact you?? You can contact me at

  6. 😆 I will try it this weekend. looks great

  7. I just listened to the Ben Green Podcast, and it was excellent!

    I’ve only been following the PHD for a less than a week, so I’m still trying to figure out just what works for me. First thing I can say is that I have never felt quite so satisfied and full on any diet as this one. Going 16 hours without eating (except for coffee and cream/coconut oil in the morning) has been an absolute breeze.

    I feel full and satisfied after each meal, and that feeling sticks around for a long long time! I thought carbs made me hungry. Turns out it was wheat that gave me the cravings. I’m fine with potatoes and rice! Better than fine, really! I’m amazed at how great I feel!

    I’m a person who has always struggled with hunger. I’m just not good at white knuckling through it! I thought I had hit the jackpot when I found low carb. Eating low carb was the closest I had ever come to actually controlling my appetite. Sadly, I didn’t keep it up forever, and gained all my weight back, plus some.

    I have a question. In the podcast, you did a caloric breakdown for someone who was looking to lose weight, suggesting that about 1300 calories (500 protein; 300 carbs; and 500 fat) was about right. I am wondering what size person this refers too? I am a small (5’1″) female with about 70 lbs to lose. Should I aim lower than 1300 calories?

    • Hi Laurie,

      That’s great! Eliminating hunger is the first step to good health and to effective, sustainable weight loss.

      I think even a small person probably shouldn’t go below around 1300 calories. It’s much better to increase physical activity/exercise to accelerate weight loss than to cut calories below that amount.

      The main point is that you need to be well nourished and nourishment needs don’t by lean body weight, but more slowly. So you will still need around 1300 calories to be well nourished. You can still lose weight at that food intake. It’s better to accept a slightly lower pace of weight loss and be healthy and without hunger, than to try to accelerate weight loss and damage yourself.

  8. These studies claim that they are omega 6 fats are perfectly healthy. Has anyone looked into this?

    • Ah, they were looking for inflammatory markers, not for inflammation.

      Another think is that we have clinical studies that show increased death rates with high omega 6 intake. Perhaps it’s something else in or out of the high PUFA oils? Perhaps the removal of the essential fatty acids?

  9. Can I drink milk on PhD?

    • Yes, but it’s not encouraged. We recommend fatty (butter) or fermented (yogurt, sour cream) dairy ahead of milk.

      • Hi Paul,

        I’m curious what you feel are the primary concerns with regular milk consumption, if it is well tolerated?

        I have access to local 100% grass-fed, organic HTST pasteurized milk which would be another source of calcium, low-iron vitamin A, and vitamin D.

        I didn’t find the concerns addressed in the book, although there is the below highly positive reference to Okinawan centenarians as well the Ikarian centenarians who drink goat milk.

        Jaminet, Paul; Jaminet, Shou-Ching (2012-12-11). Perfect Health Diet (Kindle Locations 4507-4508). Simon & Schuster, Inc.. Kindle Edition. :

        Centenarians had the highest intake of milk, meat, fish, eggs, fat, and oils. 4

        4. Shibata, H. et al., “Nutrition for the Japanese elderly,” Nutrition and Health 8, nos. 2– 3 (1992): 165– 75,

        • If you have access to good quality milk then go for it. We’re mainly concerned with the issue of quality (eg up to 20% of dairy cows have mastitis) and secondarily with poor digestion of casein from homogenized and pasteurized milk. Fatty dairy has less casein and less pus/cytokines; fermented dairy has all the bad stuff pre-digested. It is not that milk is bad, but you can get nearly all the good stuff in fatty or fermented dairy.

  10. Hi Paul,

    I’m reading the Perfect Health Diet and so far it seems great!

    I jumped ahead to some of the toxic food sections and I have a question about Legumes-in the book you reference the toxins of kidney beans, soy beans, fava beans, peanuts and alfalfa sprouts but I’m wondering about garbanzo beans, black beans and pinto/refried beans. I LOVE good hummus, black bean and sweet potato burritos and the tasty refrieds at Chipotle!

    Do I need to stop eating those to eliminate harmful toxins??

    Also, I’m curious about a lot of the follow up questions Ben Greenfield addressed in the comments section after his recent podcast interview with you-if there is a better forum to field questions, please let me know, but otherwise can you answer the following:

    Ben said-“I had about 10 questions I didn’t even get to! Including:
    17. You say that there are risks of having too many gut bacteria. Why?
    18. You caution against consumption of alcohol on days when you consume salmon and sardines. Why?
    19. You caution against use of fish oil capsules. Why?
    20. One of the principles in your book is to avoid plants that are traditionally eaten by mammals. Why?
    21. You talk about gluten in wheat, which most of us know is dangerous, but you also mentioned opiods. Why?
    22. Which starch plants can be rendered safer by cooking?
    23. You aren’t a fan of pork. Why not?
    24. You talk about dangers of Vitamin D deficiency, but also don’t necessarily endorse high-dose Vitamin D supplementation. Why not?
    25. Why don’t you recommend supplementing with calcium?
    26. You also don’t seem to be a fan of iron supplementation. Why not?
    27. What kind of magnesium do you recommend?
    28. You recommend iodine? Why, and how much?

    Thanks Paul!!

    Andy Eastman

    • Well, I hope Ben also mentions that Paul has addressed all those questions on the blog or in the book.

    • Hi Andy,

      Ben generated those questions by reading our book, so if you keep reading you will get all of those questions answered.

      Most beans can be made fairly safe by soaking and thorough cooking. I have no idea how industrial food companies prepare hummus or how Chipotle prepares beans.

  11. Around the Web: Palm Sunday Edition | Perfect Health Diet - pingback on March 24, 2013 at 2:48 pm
  12. My kids love beans so I soak them over night and cook with khombu

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