i am vinnie turner and folks your good intentions have been stolen but don't worry i'm here to help you get them back you may be soft and succulent when we start this process but hang in there before long you will be lean and mean that's a guarantee just like the woman on the other mic she's coming back for a second friday in a row i'm talking about the beautiful miss anna velcino [Applause] i like that every time back you get a little more of that it's like vocal fry mixed with with a 70s dj back it's got a little dr johnny fever in there and we are back i call it vocal fry with a bit of sally strathers [Laughter] that is a timely reference and we thank you for your service oh go back and find sally strong sally strothers she's one that i do know yeah sally kellerman that you yelled at two weeks ago you yelled at me about that no sally's father if you want to figure it out uh she was on probably one of the best sitcoms in the history of sitcoms all in the family uh that's where she got a start that's when she was a young hot thing she she was the the 20 something year old daughter of you know she was this very liberal archie bunkers yeah married to a very liberal anti-war daughter yeah and archie bunker was this raving you know right-winger of what right-wing was back then it's a great show we i want to revisit that show and then sally struthers had a whole career crying on television and commercials yeah for the sbca and um then she came back on a well-known show called gilmore girls i don't think people really oh i never saw gilmore girls i didn't know she came on that show too she was a regular on a show called gilmore girl i know way more about sally kellerman and sally struggle i know all the sally's anyone if your name is sally i got you covered folks today we are doing part two of the uh 101 that anna and i started for all of the new peoples every page every line on the to-do list is filled with stuff we have to talk about and anna for the first time maybe in the history of the show we have notes uh because we have a lot to get through we're just going to go right through it let me do two small bits of house cleaning here right to get go um number one the saturday show if you're a new listener usually uh you know listeners who have succeeded and we bring them on and they tell their story and uh it's a very inspirational show we we try to get them done in about 25 minutes somehow about 25 minutes sometimes turned into 30 35 40 minutes for the past couple of weeks i've been running best of friday shows in order to help people who are learning about low carb nsng and what we do catch up so um we've been running different you know friday shows on saturday you know some of the best stops so that's why we're doing that no it's not because i can't find saturday gas people have been writing to me i will do this for the next couple of weeks and then we're going to go right back to our regularly scheduled program there also um my company nsng foods ultrafat andy wants everyone to know we are up to date for all of the new listeners um we have been weeks and weeks behind we we created this product called ultrafat no you do not need this product to succeed in losing weight the product is a high fat food that comes in a packet that is convenient to carry with you and we came up with it out of necessity i thought i was making this for people who hike camp you know people who drive long distances and can't get to good food this is a quick snack something that will tide you over lauren uses it on the golf course that's what we learned it's not just cyclists and hikers and joggers and people doing triathlons and and you know we found out people who who fish hunt play golf uh mommy started i was gonna say boxes this product went off the charts along with the fact that we couldn't get all the products we couldn't keep up because of shortages and so on and so forth that is all back in the house now and uh between right now and april 30th 2022 so if you're listening to this five years down the road this discount code will not work nice try but if you well that that's why we don't do discount codes on any of my products because we we hear about it down the road so between right now and the end of this month april 30th 2022 if you go to nsngfoods.com and you get the ultra fat at checkout put in promo code ultra 30 ultra and then the number 30 and you will get 30 off your entire order this goes a huge discount oh it's uh it's it's a thank you for everyone who i was going to say you're not that's no we we can't make money that's a that's a margin crusher right there yeah yeah we have no more good discount this is a thank you for everyone who stuck with us and and people who maybe have left us and want to come back this is our here's a handshake we want to do what we can i'm going to order it i'm going to use it because i want i need extra because i get i'm on the the continuity plan right where i get 10 of each flavor once a month and we run out halfway through the month my continuity i need amount this i love it you guys i'm not kidding i am literally i'm the one who's high on vinnie's supply we love those things vinnie could not give any supply i told andy do not send me anything because um we need to give this to every customer we can because and here's the thing anna um if you are an existing customer and you want to do a new you know one-time purchase let's say you have a subscription you can do a brand new thing one time to get the 30 discount if this is a new subscription for someone you will get on your first order of the subscription you will get 30 and then it will revert back to the regular price when your subscription renews which i think is ten percent off the full price i don't subscribe you get like a ten percent discount each time which is a really good deal so it doesn't become i don't think it becomes forty percent because we would literally no you can't stack them you can't stack everyone listen people are online savvy they know you can't stack those kind of discounts right right right so uh there you have it um if you're new to this and you wanna try some of the ultra fat basically it's um it's organic uh coconut oil it's organic um uh how you say um nut butter almond nut butter we put in a very small amount of um uh vanilla to give it this nice kind of nuanced flavor and we don't try to go salt we don't try to go sweet with this like most people do we don't put erythritol we don't put xylitol we don't put monk fruit we don't put any of that crap because as you learned last week on this friday show that is all bs what we do add is ultra fat ultra salt to our ultra fat from our other company if you're watching this on the video this is our ultra salt it's an electrolyte product we add it right to the nut butter and it gives it a savory flavor it's people can't describe there you go there's something about that vanilla along with the coconut oil and it just gives it that incredible flavor and um get it now because it's going into grocery stores and whole foods and sprouts and everywhere else that's the other thing we they've been wanting the stuff and we couldn't even catch up with their own customers that's how hot think of the the group destiny's child um we created beyonce that's right basically what happened that's right um so um anna okay what are we gonna start with here let's just dive in okay um so i don't know where we left off so we're gonna dive in well we left off we were talking about the grains and we were about to talk about potatoes and called it so but then since that show aired i don't know about you but i got a ton more questions and a lot of folks who were confused about things so i don't know if we go through this list and then answer those questions if you want to start with the overall the first thing that was out of people's mouths was do we need to count let's start with counting macros okay okay what's a macro uh we think of macros as generally there's four there's um the fat protein carbohydrates and alcohol and people go wait a minute alcohol yeah because it doesn't fall under any other category i mean try googling carb content and wine and it'll be all over the place the results because wine is its own macro so we we call alcohol its own macro around here so there's four and uh we say that only two are necessary to not only live but sustain a perfectly normal life you only need protein protein is all of the breakdowns of every amino acid and um and that's what builds that's the building block for every cell in your body uh and then you have fat fat is needed for life your brain uses it your brain prefers it right your brain will use sugar if it's available but your your brain prefers using fat as fuel not to mention every part of your body uses status you go hold on i'm already gonna stop you because literally everywhere i hear um your brain needs sugar to function your brain needs glucose to function i hear that i read it in articles i hear people talk about that can you please disabuse us of this notion okay first off i use the word disabuse correctly or is it just about us of this notion i don't know i don't know words so the bottom line is is that we do have a certain amount of sugar in our body to maintain homeostasis and that's the teaspoon you were talking about of glucose we talked about that last week okay you do not have to consume any carbohydrate or sugar period to maintain that sugar content in your body zero zero you you don't need it okay there's a system by which we will make sugar called gluconeogenesis and um as a matter of fact when people are starving and your body starts catabolizing itself it cannibalizes muscle along with fat and it turns some of that muscle and muscleless protein into sugar and that's how the body lives so there is a certain amount of sugar your body needs we don't have to consume it because it's such a small amount we talked about that last week i'm not going to regurgitate that go back one friday and listen um but your brain doesn't generally use that sugar now if we go below the amount we need your body will shut down uh we've seen athletes they call it bonking usually you see it with uh people who run marathons or whatever you know they'll they'll bonk where the brain goes okay you've dipped down into the sugar way too far you haven't given me any nutrients to go with and that becomes a problem right we have people running marathons triathlons i climbed my block god only knows how many hours that took um i climbed um mount whitney six or seven times now five or six times on zero taking in zero sugar i've done it fasted i've done it just eating fat on the mountain in the form of coconut oil where i just carried a little sachet of coconut oil and just as a matter of fact i didn't take any until like on the way down and i'm not quite sure why i did that because i was able to go faster the whole time by the way if you're wondering how long that trip takes folks it's the highest mountain in the contiguous united states it's just shy of 15 000 feet it's 14 500 smart smart um and it takes it's 22 miles round trip so you're basically doing a marathon almost on the mountain and it could take i never rush i think the fastest i've ever done is 12 hours in zone two and the slowest i've ever done was 14 hours in zone two famously last summer when don covington and i my climbing partner got separated we were wandering around the mountain looking for each other for a couple of hours and we still got up and back in 14 hours um so you can do long distance stuff and never take in a fat a a carbohydrate sorry if you're fat adapted if your body is used to running on sugar if you're one of these people that's consuming sugar every 20 minutes while you're running if your body is not fat adapted you will in fact bonk your body your brain will go i'm shutting down i need sugar right now i know it sounds weird but once you become fat adapted this goes away and people who think that i'm kidding or making this up or i'm insane go talk to the not hundreds not thousands but tens of thousands of people who have followed along now and gone oh my god i couldn't believe it i never would have believed it nothing in the books around anatomy kinesiology physiology will tell you this until some you know more common er more recent studies done by people like steven volkin and stephen finney and jeff volek and uh sami inkanan and the people over at virta health uh also dr tim nooks over in south africa has done tons of studies on this you can go find these studies now where what i'm saying is the absolute truth by the way if you get the the back episodes of the show you will hear the people like simon yankin and dr tim knox tim knox has been on the show probably half dozen maybe nine times uh these people are incredible those are the kind of shows i've been bringing you guys on saturday so you can go back and listen to those shows um right now um i don't want to get too far in the weeds about i want to keep us on track right so let me can i say this about macros because you people are going to want to know well how do i get fat adapted well usually like if you're doing atkins they will tell you make sure you reduce your carbohydrate intake for the first two weeks to a net carb intake of 20 grams of carbs and then people that sends people down the rabbit hole of counting right so then you start counting and then you slowly increase your carbs until basically you start to put on weight again and then you back it down again and that's the that's the short explanation of how atkins is managed right so you then you wind up landing somewhere between 20 to let's say 80 carbs as your daily intake depending on your body whatever you need now what do you propose that's different about that how is nsng different than that all right it's different well we're the same as atkins from the get-go you need to cut out as many carbs as you can uh not for 14 days as atkins has always purported uh i i believe that you need a solid month anna will yell at me and say 45 to 60 days and that is true for some people who have been metabolically broken for a long time uh some people live like that ongoing uh my favorite scott king you know that you know i talk to these people they just by the way i live like that i don't eat much in the way of carbs uh people go well what about you know you never enjoy yourself my um for the audience i'm going to name drop here my good friend howie mandel who happens to be jewish cannot stand to you know jewish people can't stand people not to enjoy themselves with food i don't know what that is it comes from that's not exclusive to the jewish people you realize the italians do that too yes so uh he would you know we would go eat somewhere and he would have a little something and he would go i said okay if i eat this in front and say yeah yeah i'm fine um and then he would ask me if i would ever go off and say yeah every year for christmas i would you between christmas and new years is what you eat between new year's and christmas uh i will have you know whatever comes around especially if i'm in europe the folks that don't know my wife is european and um by the way for whoever started the rumor that's rina and i are broken up what we're not broken i don't my mom someone came up to my mom in baton rouge and said um you know if we're stepping over the line let us know and my mom's like okay she's like uh did vinnie and serena break up and she went oh no no no it's like my mom called me and goes someone thinks that ufc is like no i can't i said mom she's like dog crap i can't shake her off my shoe um it's just not going anywhere um so uh no we are just as happy as ever and um we're two peas in a pod so there you have it um so anyway anyway so you don't count you just reduce it but i want to say this vinnie i want to say this because because of the statements you made just there about being and i thought we were really clear at the beginning of the friday show but that last week's friday show but maybe we weren't nsng is cutting out sugars and grains and cutting out processed foods that are made from sugars and grains so i had a lot of people write me really confused well then why do you have vegetable recipes in your cookbook why do you have pork chops with an apple cut up in the pork chop recipe that's pulverized in the instant pot i'm confused so we will address that stuff and i will say to when i say 45 to 60 days i'm not necessarily saying go straight carnivore for 60 days in fact i think that will make people run away i would rather you make it broccoli than go to taco bell so that i have a wide variety of recipes and eat happy and eat happy too because there's a wide variety of people at all different stages eating this stuff and you know i have not yet written my only carnivore pamphlet yet i i have not written the only this pamphlet in that pamphlet so you kind of have to be an adult and pick out what's working for you at the stage that you're in and adult is what we're talking it's exactly what we're talking about here and here's why this is not a diet folks this is a lifestyle and we've had people who have never gone into dietary ketosis lose weight on this diet just by cutting out all sugars all grains and that includes any kind of seed oils or any kind of packaged food they just started eating whole food vegetables and meat and they've lost as much weight as they've wanted to uh we have people like the scott kings of the scott king was a 600 pound man who's now running marathons and triathlons and what have you um and we've had people like that who had had their stomachs cut out lost some weight put it back on metabolically broken these people have to be you know more serious about what they're doing they keep their carbs at 20 grams a day not everyone has to do that i need to be so clear about this it's not and it might take time to decide what you is right for you you're not going to figure it all out in 30 days it's a journey it's not a destination it's a journey and i get it i feel bad for you you've gone through a lifetime of drink a pink drink or have too sensible have have two shakes in a sensible meal at night or count you you don't have to eat anything all day long and and when you have a brownie it's x number of points and that's your points per day i get it you've been lied to every every single diet company out there this is not a diet this is how we are meant to eat that's the difference right but we set up the first 30 days for people who are metabolically broken are people who really need to do this you know some people they'll go i'm going af they the nsngaf the af stands for as [ __ ] um i'm not sure how that became part of uh yeah some people don't know i people write to me and they go what's in this and gif i i get that all the time uh what's the af part yeah it's like you know you have to ask vinnie what a catch phrase means yeah don't don't call that's pretty bad yeah you know gran torino over here usually does not know you're get get off my lawn af folks if you need to know i called anna to figure out where they asked that to go at any rate um that's that's where we're all with that so um well you know go on yeah no no no it's all good so the counting thing if you're eating real food the idea being and by the way this was me at the beginning as well you can go back if you buy the old podcast you will hear me ask vinny well what about a parsnip because the steak came on a parsnip puree but isn't that better than mashed potatoes he's like yeah um but do you want to just have cauliflower instead of parsnip and it didn't like it's a journey you kind of figure out let's say you go nsng for a while right and then you're like well you know what i've been an smg4 i'm just going to have one of my kids chicken nuggets and maybe i'll grab a couple fries off my husband's plate and then you know what i'm going church is having potlucks again and i'm just going to have a couple bites of that thing and then i'm just going to go do this thing and that and then all of a sudden you start to put weight back on you'll see very quickly that your body responds you know you'll figure it out so the reason why and i didn't know this that there was actually sanity behind what vinnie preaches here because i came from diet mentality i came from an anorexic background starving myself trying all the diets and i just it's all rooted in lack base and it's all rooted in if i could just be good enough at this diet then i'll finally lose the weight and i'll be worthy and i'll lose the weight and i'll feel good about myself and this is literally the opposite message it's actually like no no you're going to actually get in the kitchen and rediscover food you're going to have some things that feel decadent you're going to have fat probably for the first time you know in a sense that in the healthy way you're going to eat butter on your food or you're going to put olive oil in your food it's going to feel really good and it's going to feel confusing because you're going to feel like you're doing something wrong and then for example like i have a 31 day meal plan at my site and in that i know when somebody's new to this vinnie says my favorite cereal is bacon and eggs because bacon and eggs are wonderful we're used to eating them almost every day right yeah if somebody's new to it they might need to change it up they might not be ready to do bacon and eggs every day until they're ready to do bacon and eggs every day and that's okay so for example i have the grain-free blueberry muffin recipe in the 31 days yes those are on plan because here's the thing i purposefully put little things in there like that throughout the meal plan so that you're not like completely just having to shift i would rather see you stick with it long term and then go at the end of that 30 days you know what i noticed when i made those blueberry muffins i ate all six of them instead of just one right because it's about being tuned in to yourself and about knowing yourself and you're not tuned in when you're coming from the standard american diet you are totally ruled by your hormones male or female because you're like i just want to eat and if you have a lot of weight to lose it's at your your fat body like literally the fat in your body has its own hormonal ecosystem happening telling you that you need to feed that fat every so often yeah and vinnie's nsg is changing that and it takes a little while so i just want to throw that in there yeah nothing happens overnight around here you know this is a big paradigm shift we used to say early on in this podcast you're coming over to the dark side people are going whoo this is a lot of calories yeah it's fat i'm eating a lot of fat are you sure you know because when we first started doing this the term keto did not exist the term think about that yeah go to this podcast the term keto ketogenic was around but they hadn't shortened it to keto and turned everything into organic keto stuff that we called it dietary ketosis yeah we spelled out the whole word and we still got yelled at uh oh oh wait what are these people doing over there putting people into keto acidosis which is nowhere near dietary ketosis and let's go on to the next one all right potatoes so counting you don't count i don't count you reduce you reduce by just sticking to certain types of food you just want fats yes eat high fat as much as you can with protein and if you're going to have a vegetable it's leafy green or cruciferous yeah and cruciferous i'm going to give you the top three broccoli cauliflower uh brussels sprouts move on move on all right and you want to have nuts walnuts pecans macadamia nuts at the beginning move on all right we were talking about um we're getting to white potatoes and sweet potatoes and then we're going to talk about the cassava tapioca con jack which i still don't know what konjac is i'm not even gonna bother to learn what it is i don't care okay um let's start with potatoes uh you may notice when you start doing this there's what's called a glycemic index you can find this by googling it they're all within a couple of numbers of each other it doesn't matter which glycemic index pole you use you'll notice that on on any glycemic index bowl sugar is 100 and the absence of sugar whatsoever is zero okay so if a food has a glycemic index of 20 that means it falls somewhere between zero and 100 as 20 on the scale it's pretty low right so when you look at potatoes white potatoes are usually between 95 and 105.
It's more sugar than sugar right so white potatoes any kind of white potatoes are very very high the glycemic index of those are very high there is no reason to eat a white potato whatsoever right hence the cauliflower tots the cauliflower pizza crust the cauliflower this that and the other thing right now goes to cauliflower yeah and we'll get into cauliflower in a minute but then you have sweet potato slash yams they all fall somewhere between usually 60 and 65 sometimes as high as 70 on the glycemic scale well you look at that and you go well hell if i'm going to have a potato this is a much better option and yes it is but it's still pretty high in carbs and i wouldn't suggest you eat those anywhere near the beginning of doing an sng now later on if you want to have some sweet potatoes here's what we suggest you do if you want to have it on occasion and this is only on occasion this is not once a week this is hey it's coming around the thanksgiving time or my birthday or something some occasion right by the way i have two sweet potato recipes over the books right and i can't tell you the number of emails angry emails that i get because i dare to include a sweet potato recipe right this look folks we're not about some kind of crazy diet where we're trying to kill i i want people to enjoy life enjoy food and lose the weight and don't lose a limb in the process before it's time to die i think that's fair don't die before it's time to die if you take sweet potatoes and you roast them in the oven a food that was 60 or 65 percent when raw it could go up as high as 90 or 100 because by the way it's 54 raw and it's 82 when it's roasted so that's enough for me to not roast it in the oven right so thank you for looking it up and i knew it went up a significant amount yeah because it's caramelizing basically yeah you're caramelizing with onions maybe not so much with a sweet potato yes so um when you take the same sweet potato and you boil it for like how long does it take to boil whether 10-15 minutes if you've cubed it you can just boil it that way or you can microwave it same principle it will generally stay somewhere near the same glycemic index as it was when it was completely uncooked it might raise just a few points but if you then take that and mash it along with a lot of like real butter and you know you put some salt and stuff in there and you only have a small amount of it along with a perfectly normal meal including fish or meat or whatever else you're having or if you want to make some kind of special you're making a white fish and you want to have a little puree of the sweet potatoes underneath you know if you're doing gourmet style eating that's what you do that that does not throw you out right and when you do that on occasions that kind of thing is fine so that's a way to have sweet potatoes do not write to me on twitter and go wilder recipe i didn't give a recipe i just told you how to make them get my books they'll tell you the recipe go get eat happy um by the way okay so that's great and thank you for being a voice of reason and that being said another reason why the it's not just two weeks of induction it's you say 30 days and i say sometimes longer because it takes a little while to get the habits under your belt and also what comes up mentally and emotionally will be illuminating to say the least generally with if you got if you got to 350 400 450 pounds there's stuff that you're going to unearth within yourself within your emotions within sometimes is past trauma sometimes it's like something's going on so you have to have a little bit of grace and patience with yourself so the voice of reasoning is great and i think that like we're all um we're all trying to like go on this journey of figuring it all out and so if you are sitting there making and hammering the sweet potatoes or the muffins then you kind of know like you're a grown-up you know when you're eating addictively you know what i'm saying folks know that right right like it's it's the same thing you can still use something that's a good food addictively so just be aware of that this this process of going in sng will illuminate that for you so you want to talk about um yeah i'm just oligosaccharides yeah yeah well let me let me finish here oh cassava type oh yeah i forgot that one yes cassava tapioca konjac yes all right so whenever you see anything made with cassava or tapioca it's it's a starch it's it's a storage that has a lot of carbohydrates and by the time you make a pizza crust with it or anything else see by using cassava or tapioca they could get away from using the term grain because people like me made the term grain a no-no so they said okay how can we find other starches that are not grains well they find potato they find cassava they find tapioca and they they use that right and even when you see things like uh cauliflower crust right because guys like me said you can have cauliflower but you buy it commercially and why don't you don't you do it exactly what happens is they they might have a little cauliflower in there but by the time they add in cassava and everything else now you have this just this big model of carbohydrates now konjac i get asked about konjac all the time and uh i loved him uh especially when suzanne pluchette oh no wait that's kojak um konjac is along that same family but for whatever reason the carb content is a lot lower in konjac um like a whole cup of konjac i think has like three or four grams of carb in it but when they start doing you got to be careful because it'll say konjac pasta or konjac and it will be mixed with other things and it will bring the carb content up especially when you're having enough to eat as a as a carb meal i'm not a big fan of konjac but hey if you want to have that i don't know you know i'd rather see you do other things but you're on a slippery slope when you start down the konjac rabbit hole um so be careful with that and i've never eaten it but my understanding is it doesn't taste very good um so um you have leeks onions garlic that's all fine just you know a leek puree isn't your problem um veggies we mentioned this earlier uh there's anna they're starchy veggies and uh they're veggies that are not so bad so let me start with cauliflower so i mentioned there there are a bunch of cruciferous veggies but they're like four of them that are widely available on the market there's you know uh cauliflower broccoli brussels sprouts and for whatever reason i don't understand this one but uh kale you know anna actually has a pretty good kale recipe that i've enjoyed i have used kale in a few things but i i would pref i prefer spit to go just to spinach or chard for that application of it and then i because i just personally prefer brussels sprouts cauliflower broccoli and i have a couple bok choy things that are fun because that's one thing is that asian restaurants become loaded with grains and sugars like hidden stuff so i i like recreating the sugar-free versions of certain asian classics or something with it you know those flavor profiles so bok choy is fun for that yeah yeah um okay now uh let's go back to um cauliflower because they figured out how oh cauliflower people like vinnie and the vinnie like people they all they will eat the crap out of cauliflower right okay cauliflower and in any kind of normal amount is fine you know so you're eating a meal you're having some florets of cauliflower that's fine if you want to make a cauliflower rice along with a meat meal and put some kind of sauce on or whatever that's fine here's what they sell the bags now of just they've pre-cut the collar because it used to be in my first book you had to buy a head of cauliflower and go on the box grater and cauliflower sprays everywhere and it's really hard to clean up now they sell it in a bag yeah you check the bag though the frozen bags they put crap in them the fresh bags are generally just cauliflower i don't know about curls i didn't know uh what kind of crap i haven't bought frozen ones in forever but somebody sent me a picture of like a green giant or a bird's eye like one of the big companies and it said it was like broccoli and cauliflower rice means all that means is it doesn't have rice in it it all that means is that it's cut up broccoli and cauliflower into rice sized pieces so that you can put it in different applications and then you turn it over to the back and it's got preservatives or a weird seed oil butter quote unquote but i'm using air quotes it's not butter it's like a world type of product and and they've bastardized it of course because they want it to because when you freeze a cruciferous if you don't freeze it correctly when it thaws it turns into mush right so they put chemicals in there so that it doesn't turn into mush and this is what i'm talking about about buying whole fresh foods whenever possible it's not always possible sometimes you got to deal with that but just check the ingredients on the back never take it for granted too that your favorite product that they haven't changed the formula always pick it up just take a look you know they're always changing formulas and everything um which is crazy um i did not know that uh usually the stuff you buy refrigerated from a trader joe's seems to be okay oh it's fine if it's refrigerated it's generally just like the cauliflower pre-graded in like a food processor and been bagged up yeah it is easier than doing it at home so you know anna has a bunch of cauliflower recipes and they're all good but you can't start relying on the store-bought stuff i i mentioned a few minutes ago um holly power and yeah they're adding stuff to it you know cassava and what have you they say it's keto and you flip it over and it has brown rice flour in it yeah oh they do everything so and by the way i started with the the ultimate low carb pizza crust which uses almond flour at the base of it and then somebody wrote me a mom wrote me which by the way if you want to get me to invent a recipe tell me that you're a mom and your kids allergic to something and i will that's the first recipe that i will invent so that's why i invented the cauliflower crust recipe which is amazing but it does you have to press all the water out of it like it's a lot more work than the almond flour one which you can throw together and then somebody wrote me and said those two both are too high in carb i want to go carnivore so then i invented the pork rind crust recipe those are all my site by the way and then somebody said i'm dairy free so then i invented the dairy free version of all those so there's no shortage of pizza crust recipes that you can try and then eventually you'll find at some point you make that as a treat and you don't really have it anymore i made one i made a pizza recently i think it was the first time like three years dear anna i am allergic to not eating chocolate i'm allergic to not eating chocolate yeah can you invent a no i do i i do get notes and it's sometimes really sad like my friend is allergic to literally everything and i'm trying to make her a dessert and uh she can't even have a fruit or anything and i'm like well she might not get dessert like i don't know what to tell you oh yeah i can't fix every problem but i'll try i'll try i get that all the time on the phone calls it's like my doctor says oh boy here we go yeah um okay that's great i'm gonna cross off cassava all those like filler starch they're in between because yeah technically they're not a grain they're a tuber yeah and so have you had at fogo to chow is a great uh chain restaurant that's a brazilian steakhouse and they just bring out the meats and the meats and you have a card right you know you turn it over to green when you're running eat the meats and you turn it to red when you're full sure and so they and they also have a really great salad and vegetable bar which is so it's really perfect for the way that we eat however the one weak spot and especially for something like me who's gluten free and i never get like i just can't even have the bread basket because of being a celiac they make those brazilian things out of the cassava flower those little cheesy and and you can see how starchy cassava flour is it's like a sticky starchy it's a great replacement for a cotton flower because it indicates the properties of the binding properties of gluten and that's why they use it and it's super high in starch but then through marketing trickery the the food companies are like let's call it grain free and then somebody who's going in i said well i can't have greens i can have this thing i can add this cassava flower cracker and then you wonder why you're plateauing for six weeks and you're buying a box of that crackers every other day at the grocery store there you go and every day when i do the consults and it's the same thing it's like hey i lost just spoke to a guy i lost 80 pounds i got another 80 to go i've been sitting at the same weight for three four months now and my first question is what's different nothing so then i started interviewing it and you see whenever you start talking to them then they start going oh yeah you know when my wife had the baby then we started and i started and and you don't realize it it seeps in the bad habits seep in and in your mind you're still doing everything else right but you don't notice the seeping right it just kind of seeps in and you get comfortable you know they say you want to boil a frog start it in you know tap it water and and just keep turning up the heat and um they call it carb creep yeah uh okay what's next leeks onions garlic or fruit i did leaks on onions and garlic oh i was i i must have been tuning out i have other things to do you can have leeks onions and garlic fruit low glycemic fruit okay um low glycemic fruit includes berries you know i look i could be an [ __ ] here and go well you know avocado and olives are fruit yeah okay and you know tomatoes are fruit don't you hate those people yeah again i like i like vegetables i love tomatoes lots of fruit okay we get it you're the guy nobody wanted to sit next to at lunch when you're in school you're that guy and you're still that guy and that's why the guy who writes that says you put a comma where you should have put a semicolon in the thing uh you're like all right yanks an oxford comma a huge fan of i love the oxford bite me fight me andy and i provides tremendous clarity now andy and i rail against the oxford commons no it's just too much naked like why would you how could you leave it out because in proper english it doesn't exist the oxford comma was created oxford comma hello who invented proper english if it not for the kind fellows at oxford university i'm not into the oxford comma okay so there you go we can neither is andy schreiber we both rail again no wait no wait listen i gotta say by you saying andy doesn't like it that does lend you some cred hang on i think andy actually likes it i can't remember that's that's more on brand for andy folks i know i sound like an idiot when i speak but i have a mother who also sounds like an idiot when she speaks but she's a very learned woman yeah she's uh my mom's got like i don't know three or four college degrees of different sorts masters and everything else and uh she's a big english lit person uh but i digress oh look i'm using it i'm going to say something about fruit too because i do have a couple recipes that like the pork chops with apples that you throw it in by the way pork is one of those meats that goes well with sweet things like plums and apples right pork is what's for dinner so when what i figured out is that if you want to have some of those little flavor profiles in there you're not going to overdo it and by the way pork is also how many restaurants have you been to now that has pork belly but it's covered in a maple glaze oh every one of them because every one of them but every gastroparty decided exactly and it spread across the country like a scourge and it's just ridiculous so yes you will see like the in the second book pork chops into pot pork chops apple and by the way you put an apple in it so it pulverizes it so it gives you the essence of it and you put some cinnamon in there but there's no sugar and you're having pork chops so there's added fat you put olive oil in there so there are things there there's a method behind my madness and also too if there's squeezes of citrus juice it's generally a an agent to with same idea as putting vinegar in in the roast the idea being you break down the sinew and the the the muscle fibers so that it becomes soft and tender to eat the meat yeah you're not like doing shots of lime juice on an empty stomach does that make sense no and it does taste delicious that way um i've cause i've gotten rage emails from people about lime juice and i'm like i i don't know i'm not telling you to drink margaritas exactly i'm not asking you to pound lime juice a margarita sounds just perfect right now yeah no it tastes actually and i have a margarita recipe in the second book that has no sugar in it so there you go low glycemic fruit um you're basically talking berries here um raspberries blackberries strawberries berries and cherries also even though you know cherries oh my god they taste very sweet yeah they fall into low glycemic fruit this does not mean folks that you can sit around and eat berries all day long this is something you can use as a treat you can whip up your own whipping cream i always add a little vanilla to it just like i do with my ultra fat products add a little vanilla to when you're whipping up the cream it gives it a certain uh how does the friend say genesecular and what what it does is um you put that over some berries you have a nice little treat from time to time that's how you enjoy berries um every now and then uh it's a little higher on the glycemic scale but things such as um pears and apples what serena will do is uh we'll bring out the chicory board after dinner sometimes especially when we have guests sitting around the table we'll bring out just a big giant generous cheese board and we have a bunch of sharp knives on it where you we cut slivers of apple you mix a piece of apple with a piece of cheese and you go back and forth that is not going to raise your glycemic index uh you figure if i eat somewhere between seven and 10.
prosciutto yeah something like that you know that that is not a problem you can't go oh my god by the way peach in season like i wouldn't have a peach now that's the other thing i was going to bring up apples in the fall pears when pears are good peach and peaches these are not things between every day you're not just eating 20 of them you're not just hammering them while you're walking down the street this is something you know you put a sliver with this with cheese and whole thing that is it tastes good it's a way of eating you're getting a little taste of sweet in your mouth i'm not against the taste of something sweet if it's healthy right and by the way this is actually the way that food was intended to be eaten i don't know where we got it this habit of like pounding bananas for snacks or a giant thing of grapes for snacks where how fruit became the preferred snack like the preferred healthy idea of a healthy snack and uh i guess because i'll tell you how doritos let me explain how commercials did it you know it used to be back when i was a kid i'm almost 60 for anyone who can't figure it out for my voice uh back when i was a kid we had seasons there was vidalia onion season when you can get the really good vidalia i would take a bite out of that out of the ground yeah you can eat it like an apple um we would you know that's when we would have the big grilled hamburgers with a big quarter inch of vidalia white onion on it with tomato and the whole thing and you would do a big hamburger that way there was a you know peach season the mackinac pizza you know you give those peaches you know there was there was watermelon season there was there was uh you know um uh strawberry season there was now here yeah now around the world because we started refrigerating and shipping from chile and everywhere else we there is no season so they since you can get fruit of all sorts of all kinds in any grocery store year round people are just you know they start advertising to you eat this fruit is healthy for you because eat your fruit and vegetables right i mean it's right there together yeah you know fruit is nature's candy folks and people will go oh yeah van i can't understand why i'm gaining weight i have a protein shake every day okay what's in your protein shake okay i'll put a banana um i put a papaya and i put i like to put a pear in there and uh i'll put some and i put both frozen blueberries for the frozen part of it right and i'll put i'll put orange juice you know pour a little bit of orange juice maybe some coconut water yeah and um then i i add protein powder which we're going to talk about okay and you know it's like okay you have nothing but a big old swirl of sugar that's it that you you know you would have done better eating two pints of ice cream i am not being funny that's how much sugar you have when you eat bananas papayas with orange juice and then by the way the protein they would put is like vanilla proteins like you know i put the vanilla protein and it makes all the fruit taste like creamy okay no it's okay because it's smoked fruit and erythritol it's crazy for people don't know they think they're doing the right thing right right they've been told the ice cream is the bad the ice cream is the evil one yeah and they're having a protein shake because they you know after they put all of this crap in a blender they topped it off with a crappy protein therefore it's healthy for you which by the way have you had do you remember how you used to feel when you had a handful of grapes for your snack you felt hungry 15 minutes later yeah because it was sugar it's straight it's just straight sugar and so for me personally kind of wrapping my brain around this whole fruit thing i was like well wait a minute i never loved bananas and grapes and the tropical fruits anyway i mean don't get me wrong mango can be an amazing thing but i make a mango thing maybe once a year would make and because again another thing that's not in season um most of the time and should not be eaten because it's not good and you're going to spend three dollars on a mango that's terrible and throw it out so i feel like it to me it was a big relief to go okay well i'm just going to focus on these things and when they're in season i'll enjoy them and then we say goodbye for the year and then we come back to it at another time and and you really don't i find the concept of let's say peach season i love peaches i think that's my favorite fruit yeah so peach season happens and it's maybe three to four weeks at the most that you can get the decent peaches and we have the peach lady here at the farmer's market right right he does the peach and the plums the plums and the pluts and all that stuff grow really well right here where i live and um but it's it's a month and and i feel like if you get your fill it's not even that much you know what i'm saying because you go i've allowed myself to have that i enjoy it and then you move on from it right you think that you're gonna like go crazy and like snort it like cocaine you're not because we're so used to eating in that addictive way of like i just i pounded those french fries and i hammered those tacos and like you're learning a new way of eating yeah and that makes sense what i'm saying like you have it you might have it a few times and then you're like that was great now i'm done you move on yeah it's it's done you know i as i always say is now what you between christmas and new year's is what year between new year's and christmas that matters is not what you do once or twice is what you do consistently that's going to cause a problem uh i want to move on just a little bit here did we talk about night shades about the eggplant the red bell peppers go on you i don't know if well some people claim that they have uh allergies to night shades but it's autoimmune issues but you would really have to have a diagnosed autoimmune disease i know some people do i'm not taking away from you guys i'm not talking to you guys but i will say there have been a number of people who said i thought i couldn't tolerate nightshades but once i went nsng and cleaned my system out i was fine and that and you could also insert any number of foods that people were irritated by listen that could be that's a banana what did i call you gina listen uh anna um marina listen nancy nancy serena marie the night shades listen folks i get it if if you can't have night shades if you if you have trouble with peppers guess what don't eat peppers that's right and yes you're right people have said hey you know i want you an allergist and the first thing every allergist tells everyone is you got to stop eating eggs which is the the most untrue thing most people whenever they start eating clean they go you know i haven't had eggs in three years i've tried eggs and that's fine i didn't have it i didn't have any allergy to it absolutely i had some wackadoo doctor tell me i i had to go off of eggs that was causing all my problems it wasn't the eggs after all you can cycle on and off of eggs if it's a problem yeah so folks you know only you can try it and see if it works we're not doctors here these are only suggestions that that may or may not work for you um uh overall fruit versus fat you talked about the nuts do you want to get by the way i i never look at carb counts on anything but i thought this was interesting because i was picking up some walnuts because i like to put a couple walnuts on the thing on the charcuterie board you're talking about yeah and i just get the raw walnuts you know and um i was looking because walnuts and cashews were next to each other and i don't ever think much about cashews i think they taste delicious but i rarely eat them and i remember you saying they were that cashews were the most carby like cashews well cashews and uh and uh and pistachio yeah yeah again i have like one recipe that has a crushed pistachio crust over some salmon and it's amazing yeah but i don't sit and eat pistachios like a snack because i for me i find that i can really overeat nuts but i won't overeat a walnut i'll have a couple of those and i'm fine but i could i could slam a whole bag of cashews if the if the options were given to me but i looked i didn't even it said the carb count usually i don't pay attention to carb count because i don't care but i thought this was interesting the carb count of the cashews was 10 grams and the carb count in the walnuts was 4 grams i didn't realize the disparity was that it's really high i tell people once you get past almonds you're going downhill fast right you know so um yeah you know um nuts you want to say anything here that you haven't already had no high fat nuts are fine just stick with that you'll be fine um let's move on what's next house of meat okay um look you know meat is meat as meat um some cuts are better than others some are more marbled up than others on and on and on um look at somebody has a tray of food for me and i see that i see it go grab your food anna you know you know serena never makes me feel like this look at this it's the chicken parm arm he actually made this chicken parm i'm proud of him look at him and now he's bringing you toilet paper paper i'm good thank you i have i have tissues he made this uh with the uh almond flour seasoned it fried it in the pan put the eat i think he put did you put putin esca on this well tasty you should be able to figure it out um he made it for himself for dinner and now he's giving me some leftovers yeah guess who uh has none of that in front of him me um all right so i wasn't going to eat cheese today but so anna what what else are we lots of meat cookies mute myself where you talk about cuts of meat while eat i eat a cut of meat okay um look some meat is more marbled up shut up than other meats um and those are the ones you want to tend to stick with you know rib eyes are good new york strips good um the sirloin and top sirloin here's something most people don't know about the sirloin you think top sirloin because it's got top in his name it's like top of the day to you sir loin um that's actually the lesser of the two sirloins regular sirloin is better it's a better cut of meat you might notice a bit more expensive in the store than um regular sirloin flank steak hanger steaks all of that all great um one of my favorite cuts is um is the um filet now if you get a porterhouse you're basically getting a filet on one side of that bone and on the other side you're getting you know uh a ribeye that's the way it works and um so sometimes serena and i will make like one that's so big that we share it it's like two pounds of meat two point something pounds of meat so you can have a little bit of your fillet with a you know a piece of meat that's got more marble in it as you know the fillet is you know just meat it's not a whole lot of uh fat in that so the different cuts of meat do matter i i say go across the whole smorgasbord of meat um now let me get into this when it comes to meat meat is expensive you can save money by knowing when your butcher is putting stuff on sale which grocery stores we buy meat from probably four to six different sources and we know when each place is putting stuff on sale and it is not five and ten percent off they're clearing this stuff out sometimes it's anywhere from 25 to 40 off you will get meat so that's one way of saving money another way is if you have a deep freezer you can buy a quarter or half a cow at a time and have it butchered exactly the way you want it butch it um you can usually find the neighbor to go in with you on a whole cow and that's even cheaper ground beef i eat a lot of ground beef around here because it's easy to deal with and you can get a lot of ground beef for little or nothing um per meal you know when you look at the cost per meal um i usually ask them to wrap it up in 12 to 16 ounce packets if i'm really hungry i'll open up a 16 ounce packet which is a pound of ground beef if not i'll get three quarters of a pound in the 12 ounce packet and do it that way it's a great way to save some uh money there buy it in bulk here's the other thing i never buy the 95 5 or the 90 10.
i need at least 85 but my favorite store i go to a place called harris teeter they do 75 25 and i got to tell you that if you can find someone that does you know 25 fat in your ground beef you are welcome don't drain it off don't no no just let it all stay and when you cook it let it all stay in oh my god that's the best that keeps you safe just all day is just good for you um i also want to say this about beef is um you know grass-fed and grass finished is good meat here's the problem sometimes it tastes a bit gamey and people don't like the gamey flavor of it it becomes an acquired taste yeah i don't mind game but i don't even like gamey beef all the time right especially in a hamburger i want it to taste like i always know a hamburger to taste so if you can find grass raised and grain finished that's going to give you more marbling in your meat it's going to take away some of the gaminess they do that at restaurants a lot now they've sourced grass grassed fed grain finished yeah and uh that means you know the diners want to have that kind of a steak yeah they want to have that so that's where we're on that um if you cannot afford grass-fed grain finished beef it doesn't mean you can't do this properly listen not everybody makes a ton of money i know i don't there i just went through ways you could find meat for cheaper if you need to buy cheaper cuts of meat do it my mom and dad had four boys to feed and we were all in school at the same time and i mean some of the meat we ate tasted like shoe lather but you know but she did it but she figured out a way she had one of those big things she would pound it out in the whole thing she would somehow figure out how to make that meat let me give some good news to people go on so much you can do with ground beef which is usually the most cost effective there's so so much that you can do with chicken thighs with drumsticks so those are fattier cuts of meat that are always less expensive and they're i feel like they're coming back into style but like they're still much less expensive than chicken breasts which is good because you you'll eat that and eat the chicken skin eat those things to fill you up um are you gonna talk you want to talk about fish fattier you want to focus on fattier fishes but at the same time okay fish fish is its own thing um okay what not fresh versus farm raised there's a lot that's out there about that look of course we can all afford form raised salmon over fresh it's just that farm raise over wild caught over yeah yeah yeah that's what i meant to say um folks listen i eat i eat a bunch of farm raised it's it's not bad it's not you know the preferable stuff get wild caught when you can smaller fish are bigger than bigger fish meaning uh less chance of getting any kind of mercury poison from a smaller fish so you want to do that whenever you can i grew up on catfish i'm i'm a cajun i grew up on a bayou in louisiana i will eat catfish whenever i can and i grew up on the chesapeake bay so i eat crabs yeah that's the other thing shellfish crabs shrimp any kind of crustacean some people are allergic to it um we just did a big old thing um over at purevitaminclub.com you could go check it out um here i'll tell you i'm gonna read this to you because i just did a video of this anna and i think it's important this we're going to keep this show alive for a long time um let me just find the text that i read here the only fish i always feel like too is something good that you can get in a restaurant and you can generally talk to them about your order like hey don't put any dusting of flour or anything on there and make it with your burblunk or whatever it's easy to get if you're afraid of cooking fish at home because a lot of people don't like to cook it because it stinks at the house fish is a good one to order when you're going save it for when you're at a restaurant unless it's vinnie's house that always smells like fish uh this is from the harbour like a fish fry there this is from the harvard medical school and brigham women's hospital in boston okay they looked at the effects of supplementation with vitamin d and omega-3 omega-3 you get a lot of omega-3 from um fish okay dha epa um you get this from face so they supplemented people um with vitamin d and omega-3 fatty acids uh on risk of developing autoimmune disorder the study was over five years nationwide randomized double-blind placebo-controlled with over 25 000 participants wow okay so this is a large study now folks this is not an epidemiological study you know i always rail against those listen to what i said this was double this was randomized it was nationwide they didn't just pick people from a blue zone or this or that they went right they went to different communities around they went to the people on the sea and then the people who were land bound yeah they just went everywhere so this really matters uh over five years randomized blind that's you know they do double blind so that no one can think they're feeling the effects of something and the the uh double blind means that the uh people doing the study are just marking down what they see they can't start they don't know right they can't mess um so double-blind placebo-controlled meaning some of the people were getting fake other people were getting the real stuff nobody knew who was getting what except people running the test of course uh over 25 000 participants so this is a large study it showed statistically significant reduction in the risk of developing autoimmune disorders link uh we have a full video you can go to pvc.com purevitaminclub.com we did a little uh thing there i don't think it's up yet anna it might not be up until tomorrow the next day when this comes out but it will be coming out uh you can go to purevitaminclub.com that's my vitamin company you don't have to buy anything you just go there and read this and see the i want to read that i'm very curious because anything to prevent autoimmune trust me and it's not fun uh look i'm a big believer in supplementing with vitamins but even if you don't supplement getting your fish getting your fish oil getting that stuff in your body makes a big difference yes and here's a study that that's showing that supplementing with that stuff and basically the idea is that because we might as well transition into seed oils so we we hear a lot about the omega 6 and 3 ratio and i think the issue is that people don't understand is that we have as a nation eaten so much omega-6 and not nearly enough omega-3s which is the fish oil that the ratio is out of balance and it's so it's not just that this the certain t seed oils that are toxic and we're not meant to eat those because there are some omega-6s that are actually okay to eat but the ratio is what they're from where ratio's off and it's making us sick yeah it's the ratios uh the threes are way off from the sixes and because we eat so many seed oils we get a lot of the sixes and that the quote-unquote bad one you know but it's just the ratios not that it's bad i think because then it becomes folks are like well i don't want to sprinkle you know pumpkin seeds on the salad because it's too much omega-6 and i'm like no that's not the issue the issue is the canola oil the toxic seed oils which are the canola the cotton cotton sorry canola cottonseed corn sunflower safflower sunflower oil one of the bad ones yeah and it is and also uh soybean oil and soybean oil thank you so uh canola oil and oh and grape seed oil in fact the first printing of eat happy i had my mayo recipe used grape seed oil so if you have that first printing one of the first 5 000 copies ever sold that's a collector's item because we changed it from the six printings after that to now say uh olive oil or avocado oil because we i didn't know i thought grapes you know we change things as we learn and go along but um that's a whole other story we want to talk about villa capelli by the way real quick the best i'm gonna go buy up those old copies and i'm gonna get rich you're gonna get rich good luck yeah villa capelli folks now when you want to talk about oil um you know look olive oil is not a seed oil and people someone was asking me the other day a little less in here they were going away well how's olive oil any different than well number one is not a seed oil it's way different they're not extracting it from you know it that it's not heated and processed or anything cold they're just pressing this oil out of the meat of the olive that that's what you're getting this is not some highly processed crap so olive oil is very healthy for you as is avocado oil but you got to make sure that any of that oil is not being cut and that's the one thing we know for sure with villa capelli this oil is not cut now if you're new to this podcast you might say well wait a minute what do you mean cut our wonderful government here in the united states and no i'm not some kind of anti-government guy i'm not that guy but look they make deals with these big companies and they go look and we need to cut this oil we need to have a higher yield here so you they allow them to cut it up to 40 percent with seed oils and still call it 100 pure olive oil it's actually a little more pernicious than that it's not like they're like verbally allowing them they just don't say anything and the olive oil companies just do it the big companies to increase their mark they just do it so it's even more dark and we always recommend the book extra virginity the sublime and scandal of the olive oil world by tom mueller that's a great book larry olmsted who we've had on this podcast real food fake food they go into depth on this and and larry olmsted of course goes into the fake fish and the fake the cheese wood pulp stuff and all that the cellulose all that crazy [ __ ] that's been put into our food supply and olive oil is no different and so having found ville capelli and having stayed there in 2011 and watched them make it with my own eyes it really speaks to the thing that i'm talking about over and over again now which is know your food producers if you can know your food producers that's great if you can know your rancher to get the meat if you can know your nut butter guy to get your nut butter snacks if you know your tomato sauce lady to get that bill capalli makes an amazing oil and generally when people try it for the first time they're blown away by how strong the flavor is it has the puglia pinch they call it it's like a little peppery finish in the back and that's the little analgesic quality that's in olive oil that's anti-inflammatory why it's so good for you and i saute vegetables i cook you know chicken in it i'll fry up things in it um you know like pan fry i'm not trying to deep fry i don't i don't waste it on a deep fry um although people do they do in the group and then i also use it in all my salad dressings and and marinades so go get vilika pali olive oil you can click through the banner at vinnietordrich.com or you can go straight to villicapelli.com that's c-a-p-p-e-l-l-i villicapalli.com and use the discount code vinnie v-i-n-n-i-e you'll get 10 off your order each and every time and um if you're too scared to spring for the three-liter tin we get it but just know your second order you're going to get that 3 liter 10 because you're going to want to have the full supply on tap um cured meats protein powder full fat dairy alcohol okay knock those out real quick yeah cured meats not not your best bet but in a pinch they're okay and people go how do i know what's good um usually the stuff you get from a high-end deli uh the stuff that's coming out of italy spain you know these countries where you see the whole big thing hanging there and they're cutting some of this meat off for you and you're taking that home and you're slicing it up if it's got oscar maya written on it or jimmy dean or anything like that there's going to be more crap in it than it's worth i'm not a fan of that stuff so go get the good stuff from a deli and when you're at it enjoy some good stuff like capricorn get roast beef you could get you know they'll have you could get roasts where they'll slice it thin for you you can get um um what are the ones i'm thinking of the the the um besides roast beef anna come on help me out here why am i mine salami pepperoni well even even bacon is a cured meat even though we don't eat that raw um and people do get confused because they see either dextrose or maltose or sugar even in the ingredients and so when you cure meat you're packing it in a mixture of salt and sugar very rarely do people just pack it in a mixture of just salt right i think prosciutto is just salt i don't think they put sugar in the prosciutto i i can't remember but but uh so that's why you'll see it listed in the ingredients but maybe zero carb on the nutritional panel so what you're looking for you want something with attitude so avoiding things like maple bacon like avoid that because that's obviously added sugar but if usually if you see dextrose um but zero grams of carbs it's because it's been used in the curing process and then they clean it off it's not like that sugar soaked into the salami and you're eating sugar salami if they've added it you'll know by the taste and you'll have to throw it out but most most of the high-end ones that vinnie is talking about they're not doing that but that's generally why people get confused by that label and you've got stuff like corned beef and so on and so forth these are things you can have they travel well if you want to bring them for lunch every now and then this sort of thing um you're out you know baseball season is coming up you're going to be out there with the kids and all that these are things you can do right and uh they travel well in ice chest and and what have you so you could do those kind of meats for that but make sure it's the high end stuff um what else is on that cuts um fats fats to cook with we've already kind of touched on that you're going to cook with olive oil butter ghee um coconut oil lard tallow suet what else mostly i cook with butter on and olive oil and coconut oil those are the three i mainly cook with yeah um i'll use some beef right here um yeah um yeah full fat save your baking grease and make your eggs in it you know yeah there's a lot you could do though you know you know stuff that your grandma used to do that's basically what we're doing here uh full fat dairy uh everyone see they go hey you said i could have uh yogurt but i see there's 11 grams of sugar yogurt you got to remember dairy has lactose lactose is a sugar um here's the deal about lactose half the people in the world can live on lactose you live on dairy and lose weight the other half can't i have no rhyme or reason as to why some can and some can't the sugar affects some more than others um the dairy that most people can have is heavy whipping cream if you want to add a little dab of that to your coffee uh i suggest you don't do that in your coffee all day long you know you do it once or twice in a day you drink the rest black you're fine um you you can you know butter butter is basically 100 oil based you know it's fat there's hardly any if any lactose in that butter is fine for most people if you can't handle dairy there's something called clarified butter or ghee spelled g-a-g-e uh you can have that sort of stuff no problem um if you live in europe you guys are more lucky than anyone else because you can usually find milk fat as high as 10 11 12 even up to 15 in your yogurt here if you find five percent milk fat you're lucky every now and then a brand will come out with eight or nine percent for a long time uh god what was the brand that had like nine or ten percent and then they went away again i came doesn't matter because they quit doing it was it ziggy it was sega yeah ciggy had like nine yeah it was so creamy and so rich and it went away again um so um whenever you're cooking you know you can use creme fraiche you can use um any any anything like that to add cream to any kind of meal that's going to have a higher fat content so that stuff is good do we cover it anna do we cover alcohol wine and beer if it's not distilled it's not going to be your friend so wine and beer is pretty much off the list now some companies because we've become such babies even with our drinking habits it started adding just like anna was mentioning with the bacon where they add added maple syrup and all this kind of stuff they're doing that with alcohol like the skinny girl pre-made cocktail which they say is lower in calories but they put sugar in it right to make it a thing well i'm gonna get i'm gonna get to that in a second but we're talking about before we get to the mixers we're talking about things like um uh you know uh jack daniels you'll get jack daniels maple or honey or whatever they're literally fireball fireball any of the stuff so even if it's distilled it's got to be distilled liquor without any added sugar to it right stuff like cointreau and all this kind of stuff is full of sugar do i need to come out with eat happy kitchen sugar-free fireball i would try it it's not gonna taste good it's just cinnamon and whiskey so you can just make it at home scotch bourbon gin vodka tequila all fine when you start adding mixers to it like skinny girl skinny girl's a mix right it's a mix you add to i don't think it's a mixer i think it's a it's actual low calorie premixed like margarita and cosmopolitans things like that uh you see how they filled with chemicals okay yeah uh speaking of filled with chemicals white claw and all these kind of you know things in the can that people are drinking now white claw uses the fake sweeteners too so be prepared for intestinal distress yeah so go down that road you'll get drunk and you'll have the squirts congratulations it's not worth it and they don't even taste that good don't rape me saying i love my white claw anna don't you say that don't speak evil about my white claw because they're all from the south yes they are my people um i i've been looking far and wide for replacement for my zima and i'm gonna go straight to white claw and i don't need your guff about it and yes i have [ __ ] my pants on multiple occasions i'll pray white claw but if that is my choice yeah and i see that's right your body your choice your body your choice go have your white cloth if you want to die i'm sorry i stereotyped all white claw drinkers but i'm from the south so i'm allowed to do that you know they they i think it was off the air over at corolla they had me taste the white cloth oh it's revolting and like i tasted it and they saw the look on my face and everyone there said we wish we had a camera were you like and then i said okay i said obviously you guys doctored this this tastes horrible and they said no that's that's like well it tastes like oh i i had one and i was like this is horrible but i guess we're drinking these so i'm gonna drink it and then i got an upset stomach and i was like okay why it makes no sense um folks you know that i got good cocktail ideas but the idea too was like when you're really playing mixologist it's complicated you won't want to make it you know what i mean just make one and enjoy it and have your cocktail and then eat your steak you call it friday night yeah do what i do be like me i'm pretty cool guy although i will say if your focus is on losing weight you probably shouldn't drink for a month or two give your body a break i don't like to hear that by the way i let the people in the consults all the time all the time anna but you know people are gonna do what they're gonna do they're gonna do what they're gonna do and that's fine we're not judging i'm just saying like if you have alcohol your body's first line of business is to metabolize that alcohol and get it worked out of your system because you've just poisoned yourself yeah that being said i love to poison myself gina it's fine i'm calling you gina again what's wrong with him we don't have gina vibes today no you know i'm going to take it as a compliment no no here's the thing she's sick and she keeps texting me we're not sure if we're going to be able to podcast okay so i i it's hard you juggling all your work wives at once yeah how are you going to do it she's got the phone you need a white claw son if you would just take out white claw drinking then you would be able to juggle you need another phone for all your work wives keep them on the dl you know on monday's show my husband had a boyfriend on the deal and i i didn't mind as long you know what i mean what you don't see won't hurt you yeah it doesn't count right no and on monday i want you to do that voice the entire time no that's just every woman that i grew up with no it was funny when i i was three and a half months pregnant and my girlfriends decided to throw me a bachelorette party because of course i got married because i was knocked up and uh we go to this place in atlanta that's still there it's called swinging richards yeah it's a male strip club and it was so funny because it's swinging it's a male 1 i just got that yeah exactly it's a male gay strip club where but still but they have to make their money so they have the occasional bachelorette party show right and so i went there the one night of my bachelor and then there's all these i don't know luminaries in the atlanta community really who were there and i was like oh i didn't know he had a boyfriend i know his wife though anyway it was really it was very amazing i love it when stuff like that happens beautiful isn't it it is uh folks we hope you've enjoyed these two 101s um we're going to let these run for a while and then i'm going to put them in their own little case that's good people will be able to get them into perpetuity but i'm going to wait a few weeks until we do that um anna velcino if you haven't heard it during this show and last friday's show she's got two books out there eat happy and eat happy too yeah and you need both you need both you really do so go get those books also she has eat happy kitchen that's where she's got some some sauces and some rubs and everything else the spice rubs are shipping today vinnie you're gonna get yours in the mail next week i can't wait i can't wait this is not working so long in the making i literally i cannot wait i can't i'm speechless yeah yeah go to eat happy kitchen.com and check some of that stuff out and thank you everybody who pre-ordered and put your dollars on the line i really appreciate it and i'm sure we're going to have a continuation of this conversation on monday we actually are because somebody wrote me like it's almost like i told her hey why don't you think of every faq that people have and put it into one email and she unknowingly did that and sent it to me and i'm going to read it on the air to you and we're going to answer questions oh good yeah and anna you may want to hang on you and i might have to do a sunday school because okay that's fine with gina throwing up all over her mic um yeah um oh yeah um so folks uh on uh you know what to do go check out everything ginagrads grads by the way this is going to be for posterity so they're going to hear you call me gina four different times four times maybe five it's okay i'm just i'm just his original producer it's no big deal yeah she's just old school the og yeah um so go check out everything anna velcino's doing and uh but for me you know what to do before you go to amazon go to vinnycharters.com click through the banner we also have uh the superfan page at vinnycharters.com it's kind of like pbs i don't make money on the show i don't charge for the show but if you've gotten something out of it and you want the show to continue um we would appreciate it if you go there and uh contribute so on behalf of anna macchino got her name right my name is vinnie totterich put life into living and do it with enthusiasm