- [8:14] Mycotoxins and Bulletproof Coffee
- [14:38] High School Strength and Conditioning
- [27:27 ] Foam Rolling Technique
- [34:49] Optimal Body Fat Percentage
- [40:10] Human Need For Salt
- [44:03] Kids and Gut Repair
- [49:03] Ketosis and High Blood Sugar in Type 1 Diabetes
1. Mycotoxins and Bulletproof coffee
Catchynamehere says: Hey Robb and Greg,
Dave Asprey of The Bulletproof Exec / Upgraded Self / Better Baby Book is making the claim that most of the coffee out there is contaminated with mycotoxins (a broad range of fungus from what I googled). Knowing the basics of coffee roasting (temps often in excess of 250f) I assumed that any fungus would be killed off during the roasting process, but Dave claims this is not the case.
So to the questions: Do you know if mainstream coffee is often contaminated with mycotoxins? Can these mycotoxins survive the roasting process? If yes to the above, what are the possible effects on our health due to these mycotoxins? If no, do you think this guy is a quack just slangin’ pounds of coffee for $20?
BTW – He is also sells a grass-fed whey product, I thought this grass-fed whey idea was squashed in the Paleo community, any thoughts ?
2. High School Strength & Conditioning
Casey says: Hi Greg and Robb,
Firstly, thanks for the podcast. It has been an awesome resource for me and one that I look forward to each week. I am a physical education teacher in Australia and over the last few years have seen more and more students become interested in “working out” and using our schools gymnasium after school. At the moment we do a lot of body weight exercises with them (pull ups, push ups, squats) but havent introduced any barbell exercises. I am curious to hear your views on strength and conditioning for 13-17 year old kids. I love the idea of kids getting involved in a structured weight lifting program and learning correct techniques. There seems to be a bit of concern down here about teenagers lifting heavy or lifting at all due to their developing bodies. Do you guys deal with any kids in your respective gyms? Any opinion you guys have on the matter or pointing me in the direction of some useful resources would be much appreciated.
3. Foam Rolling Technique + Rumbling
Aileah says: Hi Greg and Robb,
My husband and I are big fan of the show, we actually have an training session with Greg scheduled in May that we’re super excited for. While I have a million questions I could ask, today I’m mainly interested in proper foam-rolling technique. I’ve listened to many of your podcasts but certainly not all, so if you’ve covered this before you can just direct me to that episode. I have some patellar tracking issues in both legs, which recently has been causing me quite a bit of pain on my right side. This is in combination with a tight right ankle due to falling down the stairs three months ago (yes, I can be quite clumsy sometimes!). I do CrossFit WODs at my local box a 2-3 times a week and work specifically on the Olympic lifts about twice a week as well. I’m a 28 year old woman. I have pain on the inside of my right kneecap, which has been suggested to me is due to a weak VMO (vastus medialis oblique). It hurts when I walk, go up or down stairs, ride my bike, and bend my knee in pretty much any way, with or without pressure. I have been trying to strengthen the VMO with simple exercises and loosen up my outer quad muscles with foam rolling. I’ve been rolling out my calf as well.
What is the best method for foam rolling, as I’ve read conflicting information about the best technique. In Greg’s book you write “pain is a clear indication of the need for foam-rolling” (p. 415), so I know I need it cause rolling is painful! But how much pain is too much, or is there such a thing? Is it best to sit on those sorest spots until the pain reduces, or just roll them with pressure? Is twice a day of VMO work and foam rolling too much, not enough, or just right? I want this to get better and my legs to be stronger, but of course don’t want to do any more damage in the process. Also, what do you think about a standard foam roller vs a rumble roller?
Thanks for everything!
4. How ripped were cavemen?
Kristoffer says: Hi Rob and Greg,
Awesome podcast you guys are running, thanks a bunch. I am a crossfitter and a semi-endurance athlete (used to bike, run and swim a lot more than I do now, but still get a couple of hours of endurance in per week) and I eat paleo with 1-2 cheat meals per week. Obviously I train to be fit and healthy and to live longer and better, but also to some extend just to look good at the beach in the summer.
During the last 6 months where I have scaled down my endurance training and focused much more on power lifting and oly weightlifting. I’ve seen my strength numbers go up along with performance in other areas. No surprise. My weight is also increasing and so is my body fat percentage. Of course I dont mind as long as my performance goes up, but it got me wondering:
Were our paleolithic ancestors ripped like todays fitness role models or should we actually aim for a bit of cushioning? Is there an optimum body fat percentage for overall fitness (which to me is something like the CrossFit ideal of endurance, strength, power, mobility etc.)? Hope you have time to answer, thanks a bunch!
5. Salt Licks, Tricks and Picks
Lucia says: Dear Robb and wonderful company,
Thank you so much for what you do–your website is an amazing resource for those looking to reclaim their health.
My question: Is salt consumption necessary? If not, what about for those who have low blood pressure? While I don’t get light-headed anymore since switching to paleo, I still generally have low blood pressure, and even after perusing multiple forums and podcasts, it seems the paleo community thinks upping salt content would be a boon for someone like me. If able, can you expand upon the historical importance of salt and if it has any relation to a human’s actual need for salt?
6. Kids and gut repair
Niki says: Here is an angle that I would like to see covered in the Paleo world that I think has not been addressed. When a family transitions from unhealthy eating weather it was SAD or vegan (in our case) what steps should we take to heal our children. Yes the first step is changing the diet but after that what is appropriate for a child. My 4 yr old was vegetarian almost vegan for the first 2.5 years of his life. Then we introduced meat and only 6 months ago did we go full paleo. On a side note 3 days ago I found out that my sons iron supplement had wheat germ in it. So he has been 100% paleo for 3 days now. So I’m guessing his digestives system has been damaged from all of the grains, beans, soy etc. that we used to consume. Through this process we discovered that he is gluten sensitive. Getting official tests in 3 weeks. He had some formula supplementd for the first 2 months of his life until I got breastfeeding down) but was mainly breast fed for a few years, he has had antibiotics once or twice. I am also gluten sensitive (recently discovered as well) so not only was he getting some of the inflammation in the foods that he ate but he was getting it multiple times a day for years in my breast milk too! So how does a parent go about healing a child’s gut? I haven’t found much information on this in the paleo world. Can he use HCL? What else can be done? After families make the switch, then what? How do we actively go about fixing the damage that has been done.
I have a lot of questions besides that. How much fruit and carbs are ok for a growing child? They are VERY active so should I go off of the advice of a high endurance athlete? How different are the needs of a growing child compared to a adult?
Most of the parent info. out there deals with how to pack paleo lunches and everyday practical advice. There is a whole other side that needs to be addressed.
I don’t know if you have the answers to these questions but I know I am not the only paleo parent who is concerned with this stuff.
7. Ketosis for a Type 1 Diabetic
Rich the Diabeteic says: Hi Robb and Greg,
I’ve been diabetic for over 41 years. (dx at age 2) I only recently discovered Paleo, and read Robb’s book the Paleo Solution. At his suggestion, I decided to give it a try for 30 days. Something he mentioned in the book is the difference between Ketosis and Ketoacidosis. All my life, I’ve been afraid of Ketoacidosis based on what doctors have told me because it can kill me. When I started researching it, and realized Ketosis is very healthy (as Robb said in his book), I decided to try it. I kinda feel like a medical student at this point with all the research I’ve done. I have tons of medical terms swimming in my head. If you read this in the podcast, please make sure to let everyone know that if they’re not careful as a diabetic attempting ketosis, it can really harm them.
So I started Paleo 11 days ago, and started Ketosis 5 days ago. I’ve been checking my blood sugar 10-12 times a day during this experiment. (My average blood glucose has gone down from 250 to 134!!!) None of my research prepared me for what happened though? I bought myself some Ketosix to monitor my ketones, and the first time I entered Ketosis, my blood sugar went up by 100mg/dl! It was at 220, close to the Ketoacidosis threshold! Nothing I researched warned me of this possibility. I had to bolus for it 3 times before it came down. That’s 3 times the amount of insulin it would normally take. I realized that to adjust or cover this effect, all I had to do is double my basal rate for about 4 hours and I was fine. Been doing that ever since, but part of the goal in Ketosis is to use less insulin, right? Now I’ve gone looking for answers on forums, blogs, videos, (again, swimming in medical terms) and no one seems to know for sure what’s happening, but speculation from one person is that since Ketosis is new to my body, it’s causing stress to my body, which produces Cortisol, which then causes the liver to turn protein into glucose. This makes a lot of sense to me because when a T1 diabetic gets sick, this same thing sometimes happens. This person believes that after a week or so, my body will stop doing this, and my blood sugars will stay normal in ketosis.
I’m kinda hoping that you can confirm or deny this theory?
Thanks for any input you may have, and thanks so much for all the information you provide on www.robbwolf.com. (Especially the index to the book!) It’s been so much help to me.