We’re back with Q&A #4 with Robb and Nicki for Episode 395 of the podcast. Enjoy!
And don’t forget to submit your own questions for the podcast here: https://robbwolf.com/contact/submit-a-question-for-the-podcast/
Download a transcript of this episode here (PDF)
Show Notes
1. (4:07) What do you eat?
Mads says:
Hey Robb (and Nicki)
You have written comprehensively about what types of food to eat and what to avoid. You have also written a fantastic post and guide about “feeding kids paleo”. I was wondering (as i am sure many others do as well) what do YOU eat? What are some staple meals? What are you go to breakfast, lunch and snack? Can you give an example of what you eat on a typical week? I think it would be interesting for folks to hear.
Hope to hear from you either directly or even better on the podcast in Q&A!
Best regards
Mads from Denmark
2. (11:02) Keto counting
Kristie says:
Hey, Rob,
I’ve been following your stuff for ages. I’ve got both of your books. I worked out with a personal trainer who turned me on to Paleo and you nearly 10 years ago. I lost 145 pounds and have mostly kept it off. Every now and then I get into the almond flour baked goods and fruit and put on a few pounds. Then I regain my sanity and desire to feel great and I make better choices and drop the weight.
I’ve been considering Keto for a while just to see if I can drop a little more of the weight and feel even better. But here’s my hesitation, and it’s going to sound like an excuse, because it is. BUT I spent a whole lot of my life counting calories, counting fat grams, counting carbs….counting, counting, counting and being hungry. And I think the reason Paleo has worked so well for me is that I eat healthy, delicious food. When I am in the zone and not eating treats (which I always make myself) and I eat slowly and mindfully, I do really well. I have tons of energy and, although I could lose more weight for sure, I’m ok where I am weight-wise. I worry that Keto will put me back in that headspace of counting and worrying and making myself crazy over choices.
If anybody is going to help me over that, it’s you, though! So maybe I should just take the plunge into your Masterclass?
Thanks,
3. (17:18) What is considered health on the low end of the glucose spectrum when in ketosis?
Rob says:
(Side note: Robb hinted at this a bit for a question on Episode 389.)
Of course there is variability and nuance, but what is considered to be the low end of a glucose level during ketosis; i.e., at what level do you start calling it a level of hypoglycemia to be possibly concerned about?
BACKGROUND:
I just completed Dr. Mark Hyman’s 10 Day Detox. I lost 11 lbs. (after was 176 lbs., still about 6 lbs. or so over my ideal), lost 1.75/1.5/1″ off waist/hips/thigh, blood pressure down 22/20 (and pulse 8 lower) to close to normal.
I wasn’t aiming for ketosis by doing this diet, but I believe I got into ketosis periodically.
My question is if a fasted glucose level of 57 mg/dL (ketones: 2.4 at the same time) is not uncommon, or if that seems really low. I think I had heard of some people’s glucose going *up* when in ketosis. I felt great through the entire diet, and have not had blood sugar problems (my fasted levels have been just fine, when testing before and after the diet).
I’m *not* asking for any kind of medical advise, just if that level of 57 seems a bit low *in general*, given a ketone level of 2.4 at the same time.
December 2017 at my annual checkup:
Fasted glucose: 86 mg/dL
Late March 2018
Self testing using a new Precision Xtra NFR blood glucose and ketone monitoring system (one recommended by Robb Wolf, I’m pretty sure).
Morning of day 1 of Mark Hyman’s 10 Day Detox diet:
Fasted glucose: 71 mg/dL
Ketones: 0.9
Morning of day after (last) day 10 of Mark Hyman’s 10 Day Detox diet, about 14 hours after last eating/drinking:
Fasted glucose: 57 mg/dL (day prior: 60)
Ketones: 2.4 (day prior: 2.1)
Two hours after a lunch with gluten and dairy:
Glucose: 92 mg/dL
Ketones: 0.7
Note that all the lab reports (I have them from my adult life; I’m 60 years old) have had normal/ healthy glucose levels.
The last time my Hemoglobin A1C was measured, was about 15 months ago: 5.3%
4. (21:41) electrolytes
Zsuzsi says:
Hello,
Thank you for your explanation about the importance of electrolytes. The 3 out of 9 rules really cemented the concept for me and I’m sipping away for the first time in my life.
I would be interested to know how this ties in with the ancestral health concept? It’s not like anyone was weighing in magnesium salts or scooping up potash into their tea. Were they?
Thanks very much for your response in advance.
Zsuzsi
5. (24:51) BODYBUILDING FOR TEENS
Elizabeth says:
Hello Robb,
Your name was recently added to the “Take Back Your Health” seminar that takes place in Pasadena, CA in May, I will be there so this is how I came to know about you. I’m hoping that due to your experience with power lifting you may help with my questions.
My seventeen year old son started bodybuilding about 10 months ago. In a short time he has transformed his body and gained about 35 lbs. He is very muscular now, works out about 3 hours a day and is eating an enormous amount of food. He looks healthy and sleeps well. My husband and I don’t know if this is healthy at this age.
Can you please comment on this?
With much appreciation,
Elizabeth
6. (28:38) does my genetics mean I can’t buy a smoker???
Terrence says:
Robb and Nicki! Loving the Q&A pods as well as the interview ones. You guys have been nailing it lately.
So summer’s around the corner and I’m looking at some beautiful electric smokers on the market. My dilemma is that I’ve got that pesky NAT2 polymorphism which says I’m a slow metaboliser of heterocycloamines and therefore I will die a slow torturous death if my meat is placed within spitting distance of a hot coal. I know that a lot of these smokers can be set to pretty low temperatures like 150-200F to do a “low and slow” but was wondering if the presence of smoke and/or heating for such a long period of time produces more or less HCA in the meat as opposed to when I’m oven cooking a roast or even gently reverse searing a juicy rib-eye.
Please tell me I can eat delicious things without my colon exploding through my anus and nostrils simultaneously! Thank you!
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