BEST OF: Controlling Hunger with Dr. Cate Shanahan - Episode 2588

Great news. Dirty Keto is now on Amazon. Go, if you're living in the US, go straight to Amazon and get dirty keto, watch it, rate it and review it. If you're outside of the US, meaning Western Europe or Canada or Mexico, it's not there yet. Don't ask me why. Listen, those people made me put a PG-13 rating on it when there was nothing in it that would have caused that.

But let's get ahead of this thing. Let's watch it, rate it, and review it. Go get Dirty Keto right now and on with the show. Thanks for listening to Vinnie Torterich on NSNG Lifestyle Audio. Welcome to Fitness Confidential one-on-one. Vinnie Torterich, founder of NSNG, goes long form with top luminaries in the field of health and fitness.

I am Vinnie Todorant and folks here we are again on a Monday show. I think my mic is a little hot after all of that my mic is still too hot. It's the Monday show and that's when we we bring you know the one everyone loves the best voice and podcast radio working now or anytime in the history of podcasting.

That would be animal Chino. How you doing pumpkin? Where's it? How are you? Good. Um, you were telling me off the air, you were getting ready to tell me. I just told you to go fuck yourself. You're getting ready to tell me about your nightmare. Yeah, I had a nightmare last night. What happened? I always have recurring nightmare of dying in a plane crash. Do you really? Yeah, I do. And I had that and then I woke up and then I read for like an hour and I went back to sleep and then I had another nightmare that woke me up.

That was when I say it out loud is like way less disturbing than dying in a plane crash, but it was so real and scary while I was having it. And that was I forgot to show up today for our podcast session. And you were so mad at me. You decided it never speaks to me again. That's how often do I get mad? That's how much you mean to me. But how often do I get mad?

Don't answer that. At me? At you. Probably never. Yeah, exactly. And you have plenty of reason to get mad at me because I'm fucking annoying. Well, yeah, like most women. But that's neither here nor there. You know, it's funny because last night, you know, Serena falls asleep before me and I do a little reading in bed, you know, with lights out on the thing. Yeah, on the Kindle.

And I'm like, I don't want your 20,000 messages saying the Kindle is what's keeping you awake. This has been going on since way before Kindle was ever invented. Okay. Oh, yeah. You'd have a book light on the book. Yeah, I would just read myself to sleep. Well, before Serena, I would just leave the light, you know, like the lamp on next to the bed and read. And then eventually I get tired and I fall asleep any other way than reading myself to sleep. I have to read something.

Yeah. Me too. Or masturbate, but it's wrong to masturbate next to the woman you're in bed with. I would be too self-conscious, like I would think I would. Yeah, I can't do that. It's like weird, right? Yeah. Yeah. I just feel like I would, I would wake Lauren up if I was like, but like if I'm in a hotel, it didn't limit.

Yeah, you're trying to knock the little man out of the canoe. Oh, in a hotel by yourself, of course. Yeah, when you're a hotel by yourself, like, everything changes. You become the world's biggest delinquent. Yeah, of course. That's why hotels are disgusting places. Yeah, I just go, like as soon as I go to bed, it's good. All right, I got to, like, squeeze one out here before I go to sleep. Well, that's why they say the first thing that you should do is yank the bed sheet. I mean, the bedspread off of a hotel room, because it just has cum stains all over it. Right, Anna? I don't do that.

I lay right on top. You just add to it. You're just like, you know what? You know what? Layer cake. Have fun. Exactly. That's what I call it. Layer cake. Hold on. I have to close the door because of contractors. I hope my neighbor doesn't start riding his mini bike up and down the street again because this podcast will just go off to keep it really fast.

Ah, just the world of podcasting. You got to love it, right? Oh, man, you're freezing. You're freezing. Yeah. All right. You turn me off. I can hear you, Anna. Yeah, I can hear you. I just turned the video off. Turn your video off, too. Okay. Yeah, tricks, tricks of the trade. Okay. So, Anna, um, last night, Serena was, you know, because I, I stay up and read,

She started talking in her sleep and, you know, she's mumbling and holding. And I'm always trying to see, you know, I'll let her go for a while to see if there's any secrets that'll come out. And then after I realized it's just gibberish.

You know, just gibberish stuff like, yes, Larry, do me, do me hard, Larry. No, just say that. No, no, she'll just have gibberish words coming out. But last night, she started screaming. But when people scream in their nightmares, they don't scream. They scream like a deaf person with scream, like they don't know how to scream. Oh, yeah. Because you're like. Yeah. Exactly. It's like that. That's exactly what it was.

So I didn't want to start it. So I let it go and then it seemed like it was going to quiet down and then it came back again. And I don't know about all these dream experts that go, oh no, you know, the dream that feels like it took two hours in a dream all happened in like five seconds.

Right. I don't believe that because she went on and off for like five or six minutes. And I started to hurt for her. You know, that's excruciating. It was. I was like, what do I do? So I finally, I shook her and said, honey, you got to get up. You're dreaming. And she woke up right away and she goes, thank you.

She goes, I was having a nightmare. And I said, well, she goes, yeah, she goes, my own screaming kept waking me up, but I kept going right back down and going right back into the nightmare. She couldn't even bring herself out of the sleep to break the nightmare. How weird is that? I've had those where you're like so in it that you're like, and you're even like trying to physically wake yourself up, but you, but you can't because you're so deep in the dream. And then you have to stay awake for a little while so that you don't go right back into that dream.

Well, you know, I realize that everyone dreams, but I have very few dreams and hardly ever remember them. And oh, gosh, my nightmares, you can, you could fit on the head of a pen and you still have room to use the pen or something. You still have room to put a football team on the pen? I don't know. I don't know what the phrase is.

I don't know what the kids are saying these days. Hey, look what, look what I have in my hand. I can't because you got to put your thing on. Oh, an epic bar. You know, I've been told you got it upside down, Anna. Um, that's why I don't work on camera because I don't know how to hold shit. That's why you never get commercials. All right, right there. It is the epic 100% grass fed beef and habanero cherry bar.

I gotta admit, it looks pretty grody in this. It does. It does. Is it basically just beef jerky? Because I don't really like beef jerky. But it's kind of mushy. And I gotta tell you, everyone who tries them at first, by the way, all of the Corolla listeners who are now listening to the show, that's the bar we're talking about on when Adam says that Chris Loxamana ate all of his protein bars. We're talking about the apple bars.

Chris Locksamana will eat anything that's not nailed down though. Yeah, he's from like Guam or something. He will literally, they eat shit that no one else eats. Yeah. The guy goes on that episode and he's so adorable and we're like, what would it teach you how to cook? And we're like, do you like this? He's like, I like everything. Yeah, he'll literally eat any, he has no preferences on food. You'll eat anything. Adam brought a ton of bars to the studio and then he couldn't find the bars. He spends like three bucks each. Yeah, but you know, if you go, you know, my favorite butcher shop.

Smells like beef jerky smells like I'm gonna rip it to a slim gym. Yeah. That's what it smells like. All right. Yeah. Is that Randy Macha man savage? I can't remember. I think he whoever it was. I think he died. I was rowdy, rowdy, Piper. Was it? Is that who it was? Roddy, rowdy, Piper died recently. Yeah, I know that. So Anna's going to have an epic bar on the air. Now, as you know, when I go out for long runs or out in the mountains for a long time, this is the food I bring with me.

It smells like beef jerky, but it smells like sugar meat, but you're going to tell me it doesn't have that much sugar in here. Well, you have the one with the cherries. Yeah, I've been yarrow and cherry. Yeah, that one may have extra sugar. Like if you get the bacon bar, that one has no sugar. If you get just a beef bar, I got a bison one and I got a beef one and I got a chicken one. OK, some of them have the ingredients. I'll read the ingredients. And then I want you to read. I read the ingredients first. OK, organic beef.

Great walnuts, love them, dried cherries, sugary, lactic acid, asterisks, not from milk, good, salt, celery powder, fine black pepper, crushed habanero. That's a really good ingredient list, I got to say. Yeah, it's not bad at all. Now, what is the breakdown? You have the breakdown there? Yep. Survey size one bar, calories, 190 calories, total fat grams, 11. Okay.

cholesterol 30 milligrams sodium 240 milligrams total carbs 10 dietary fiber 2 but this is where it gets trickery total carbs 10 dietary fiber 2 sugars 9 I thought you're supposed to take the total carbs 10 subtract the 2 fibers and you have 8 but they're saying it's 9

OK, well, that is not one of the ones I would recommend. They make the bacon bar has literally no sugar. OK, protein 13 grams. While you're tasting that, can you taste that? I'll go get the regular beef bar I have on the counter. All right, you keep doing that. Hang on. It's not bad. OK. It's better than I thought it would be. It's not like gamey beef jerky. I hate beef jerky from the what's it called?

I like crispy bacon, but I don't like chewy beef jerky. For some reason, the texture really grosses me out. But you know what? This isn't bad. And it's got the heat from the Habanero. That's pretty good. It doesn't taste sweet. OK, it turns out that the one that can't do it. If it has nine grams of sugar, this does not taste sweet to me. All right, Anna, it turns out I have the same bar of the Habanero cherry. And I bought this because I saw it. I thought it was just a plain beef bar.

I bought it because it was a buck 99 over at Jim's Fallbrook Market. I went, ooh, you never get them for that price. Right. Usually I get the bacon bar, which has no. So I have the same bar here that you're having right now. I'm pretty sensitive to sweet. And this doesn't taste very sweet. Maybe it's the habanero. I think the habanero is covering the sweet. I won't be eating this one until I'm out on the trail somewhere where I'm just burning through. I'm going to eat this and set a lunch.

Are you enjoying it or what's going on? I actually am. I like it. The first bite. You didn't like it so much, right? No, I like it. Yeah. Now it got me. Maybe I'll send you this one too. These are the bars we should have invented, Vinny. Well, I don't think I have a program with them, like an affiliate program with Epic. I've tried. I've been putting it out there. The way I do everything I've been putting it out there on Twitter. Speaking of Twitter,

Uh, Twitter, I have a lot of new people following me on Twitter. Oh, are they asking questions? Exactly. Um, as you know, I don't have that many Twitter followers. I have like 99,000, maybe 9,200 or something. That's great. But as you know, my Twitter following started building up, I was probably in the seven thousands until Corona came along. And now, uh, that's going up and all of these people are getting excited because they're losing weight.

And they want to do the wall nut piece. Oh, look at that. Mm. You're making me want to open this one and have this one. I know, right? But I just had lunch and I'm going to talk about what I have. People like people like what I talk about that. Um, anyway, I'm getting a lot of questions from the Corolla crowd who, and they're all excited because they've come over. They're losing weight.

Right. Gina Grad from the show is having a little meeting with me tomorrow because she started losing weight and she wants to do more and we're going to help Gina out a little more and that kind of thing. And Adam has lost some weight. He wants to be lighter. You know, he drives race cars around and I don't know if you know that. That's right. So he wants to... He wants to be lighter in the car. He is leanest. Yeah. Okay. So he's been heavy on losing weight.

Pun intended anyway, I just I was looking at Twitter right before I got on to this podcast and Brandy Rose was asking about two things peanut butter and quinoa Some people are asking about the quinoa because they've heard me do the quinoa thing now and they just want to hear me say fucking wah, so

That's one thing, but the other thing is Brandi was asking about peanut butter and the reason I'm bringing that up is because a lot of people ask me about nut butter and I'll say, yeah, you can have some walnut butter or some cashew butter or some almond butter and then they'll say, well, what about peanut butter?

And you know what I'm feeling about peanut butter? It's a little higher in carbs. All nut butters are carb-y. You can't have a lot of it. It's also a legume. It's not technically even a nut butter. And that's what people get into that. They go, whoa, there's a legume, which means it's a... If they react badly to it, then it might not agree with them. Right. Look, folks, this is not about what you can't have and what you can't have.

anything like that in moderation. If you can actually have nut butter, in moderation, it's not going to be a problem. The other big question I get on Twitter is, what about diet cokes and diet soft drinks? And we don't do that, right, Anna? Listen to the last episode. Yeah. The one, the Monday show before this. But, you know, people keep asking, you know, and, you know, I can, they want to know about the drink Lacroix.

And if, look, if you need to have some kind of bridge, you need to, your bridge that gap, the cry is okay. Well, what do you mean, LaCroix like the flavored? It's like a, it's like a hint of a flavor of sparkling water. See, my thing is just do regular sparkling water and squeeze the lemon or lime in there.

I just have regular sparkling water. I know, but if you want a flavor, just do like a real instead of a chemical flavor or do a real flavor. A little lemon in there won't hurt if that's what you want to do. That's fine. You can even muddle some berries if you're desperate for some. Yeah, but you know, once you start eating clean as you know, that goes away, right? Yep.

And in fact, you know, yesterday was Easter. And so I did an Easter basket for Lucy because she asked for one. And I thought, well, that's sweet. She's almost 17, but she still asked for her Easter basket. All right. So, um, I, uh, what's it called? I, uh, got her an Easter basket and then I decided, Oh, I'm going to try one of those Hershey's eggs and little chocolate eggs. First of all, I don't know why I forgot that Hershey's is basically garbage chocolate. Yeah, it is.

It's so disgusting. It doesn't even taste good. It just tastes like a little sugar bomb. And I was like, but I actually had it out into the trash by garbage chocolate. Um, but it tasted like plastic and sugar. It wasn't like the nice 85 to 90% right. The cow chocolate that doesn't have any milk. It was just gross garbage chocolate. Well, yeah, that's what's.

going to happen is when you have you'll have that candy that you used to have that used to be so good. And you'll be like, well, yeah, it just doesn't taste right anymore. Doesn't taste good. I had some as you know, when I do my no life into living years, the only chocolate I have is 100% baker's chocolate with no sugar whatsoever. And it gives you that chocolate cake that chocolate feeling without the sugar is very bitter. But there's no sugar in it. Yesterday, since it was Eastern, we had some someone gave us some really good chocolate, some expensive ass chocolate.

I think it was 71, 72%, whatever it was, but it was, it was higher in cocoa. 72%, 72% taste super sweet to me. Now that I'm having the 90%. And it tasted like milk chocolate to me. It was like, Oh my God. And lo and behold, you know, Serena and I went out for a two hour run yesterday. We spent the whole day together. I don't know what you guys did, but we went for a two hour run and we had some coffee and this and that we came back. We were watching movies and we had the chocolate.

Wasn't a whole lot. Of course, I woke up this morning, my right shoulder, you know, the one I'm rehabbing. Achy and flamed. Just achy, achy. My first two rehab sessions this morning, just achy feels like it wasn't worth it. It wasn't worth it. I felt hung over this morning just from eating extra grains and shit from Eastern. I was like, and besides it's no offense against Eastern. Everybody who celebrates it, but I'm also like,

Everyone was like, have a great Easter. Like, who was like, is everybody on Monday going, how was your Easter amazing? Like, what? It's never Easter. My Easter was fucking off the hook, you guys. We're supposed to believe that somehow a Jew that died three days earlier from being hung on a cross and stabbed and stoned to death. Somehow, miraculously,

came back to life. That's what Easter is. Yeah, that's what they're telling us to believe. Yeah, but I mean, even that aside, even that aside, Easter is just not the holiday where you're like, Holy shit. Yeah, we threw down on Easter. Oh, you should have been fucking we fucking threw down this did Jesus. We got turned up on Easter. Yeah, we got left.

Yeah. Oh my God, we have that Cadbury egg. Next thing you know. Next thing you know, I'm puking and shitting at the same time. The other question I'm getting on Twitter and Stevia, they want to know about Stevia because I say, oh, I'm not up to fake sweeteners and then you go to Stevia. What about Stevia? Stevia is not Stevia's an herb. It's a leaf. By the way, let me just back this up and say,

I love the Twitter questions. I hope everybody doesn't expect instant return because it's really hard to answer these questions in 140 characters. Yeah. Well, that's why I keep telling people if you're really interested in doing this, you got a hundred bucks hanging around, give me a phone call. It's so, yeah, people want me to answer things in 140 characters and you can literally call me. I'm available for phone calls.

You know, and it's only a hundred bucks for a half an hour. You need to get your that song queued up. Call me. Don't be afraid to just call me. Who sings that song? Call me and I'll be around. Didn't they use that song in when Harry Met Sally? Oh, yeah. You know, I knew I dated a girl for a few dates that was in that movie. Who was she?

Remember the girl, uh, when he was singing a song on the, the, they were in the thing. Yeah. Helen, his ex-wife. Yeah. Did you date in Helen? I had a few dates with her back in a day. And she goes, this is Ira. Yeah, I did it. That girl. Her name was Harley Kozak. Wow. Yep. We had a few dates. You know why I quit dating her? Did you sleep with her?

Oh, why? Why'd you quit dating her? What are you talking about? You mean she quit dating you. This is a better call me song. What song is it called? Yeah, Vlog. OK, good. I'm going to turn it up, Anna. I'm going to turn it up. Rock me, bitch. Vlog, you look so hot. Look at her.

I'm the first rapper. Said she was hot, look at that. All that interact with the shit. Who you are headed for the British church. Who knew? Shit, talkers.

We'll play some more Blondie. As a matter of fact, on my radio show, when I would do the call-in session on WSNB and New Orleans, we would do the Blondie song. Call me. Yeah. It probably gets used in that context a lot. Do you know which movie that was used in? No. American Jigalov. Oh, I never saw that one. Yeah. You've never seen American Jigalov? No. Really?

No, I'm writing it down. I want to watch it again tonight. Serena and I like to watch old movies sometimes. Yeah, that's great. Hang on. Wait, you were going to finish your Stevia answer. Yeah, American Jiggle. I wrote it down so I can watch it tonight. Okay, here's the thing about Stevia. Is it as bad as the other stuff? No. Is it as crappy as the other stuff? No. Is it a gateway drug to make you start wanting other sugar? Yes. So be careful. If you're going to use Stevia,

You know, you're going to rob Peter to pay Paul in your brain. I'm telling you, it's just the way it works. I don't make this stuff up, Anna. It's just the way it works. It's kind of like a dopamine thing, right? It's like once you start having sugar on a regular basis, your brain is going to associate that with that dopamine release, right? Yeah, pretty much. And then so even if you have a sweet thing, you know, sweet thing on the side. If you don't have a little sweet thing,

Exactly. No, but you get what I'm saying, right? And then you have to like, you have to have a period of time to clean it out to like reset your brain so that you don't associate those dopamine releases with the food. Yeah. So it becomes, you know, you're you're you're not helping yourself by having Stevia. Will it hurt you? No, will it hurt you? Yes. You know, the answer is both. Some people can get away with it. Most people can't. Yeah.

I keep getting the condiment question. What about ketchup? Most ketchup is all ketchup. So sugar. That is the number one question that I get. And I think I need to take a hint and do a ketchup recipe.

Yeah, Anna, you need to do one number one for you, Anna Vaccino dot com. By the way, folks, if you guys want great recipes and you're new to this podcast, go to Anna Vaccino dot com. You get to watch Anna's acting in this and in the whole vein, you can also get recipes and all kinds of good stuff. And she has a newsletter. Anna, can you do a catch up recipe? I know a couple of times over the weekend, I got it so many times, I just started pumping them to you.

I know. Oh, you know what? I got the nicest thing for somebody. I think it's Andy somebody for his Easter dinner. He made four of my recipes. He made a Brussels sprouts recipe, parsnips puree, something else and something else. Oh, cauliflower tots, which by the way, the cauliflower tots recipe, I got to say is badass.

The cauliflower recipe cauliflower tots. They're like tater tots. How do you make those? How do you get them into? Well, you just have to mix it with an egg and then you kind of just smoosh it into a little you have to any time you work with cauliflower because this is going to be a popular thing, especially if you're new to this, you're going to figure out that cauliflower is amazing for replacing potatoes and and replacing rice.

but you have to have to have to dry it out. So you either like microwave it or cook it or steam it or whatever, but you have to like press it and then let it set for like a half an hour so it dries out. And then it's basically the consistency of a potato so you can roll it with the egg and all the flavors and stuff that are in there. I put red pepper, jalapeno, you could put cheese. I use the dairy free cheese and you make a little tot and you roast it in the oven. They're so good.

go to annaveletchino.com. By the way, whenever we play stripper NFL next season, cauliflower tot will be in there. Perfect. Yeah. Perfect. And I know we have Kate Shanahan coming on in a bit. Yes. But I want to cover some other stuff. Oh, what? You know that I went and did Stephen and Paul's podcast, right? Yeah. Yeah. You went and I, you know, I got invited. I got the sloppy seconds call from Stephen.

They said they had to do it in this order on purpose. Why? Because they had to pick whose feelings they wanted to hurt the least. OK. And they figured you could take it. I can't. So that really says more about your character than my character. OK. OK. I'm fine. I know your old friends with those guys and everything.

Anna for lunch today. I had Italian sausage, you know Serena. We make the Italian sausage and we just put in the fridge. Yeah, so I had two links of Italian sausage and I had an avocado I just ate it right out of the you know the shell you just cut it in half Addison salt and some Villa Capelli olive oil speaking of the boys at Villa Capelli and just ate it like that now after this podcast I

Well, after this podcast after goes somewhere, but then I'll be back in about an hour and a half. We have some in the fridge. We have some veggie soup, veggie puree soup. You know, we put a couple of vegetables in the Vitamix. We blend them up the whole thing. Serena, she she boils them or steams them up a bit. And then she puts them in there and she and we do the chicken stock.

Yeah, I know. I like to make veggie soup in my chicken stock too. No, you do. Because I'm not a vegetarian. No, you make your own chicken stock, right? Yeah, in fact, I roasted a chicken last night and I'm going to make

stock today, as soon as the contractor leaves. Yeah, we do the same thing. We take the slow cooker, we cook a chicken to death, all the fat, the marrow, everything comes out, as Serena calls it, as manner from heaven. And we do the skin, we skim it off, we do the whole thing, we give the dog some of that chicken meat that's been cooked to death. And then we, you know, it's in a fridge, it gels up and you got this incredible stock. And we do a couple of things with it.

We do, you know, we add it to vegetables and we make soup in the Vitamix. That's one way. One of the things we do. Sometimes we do a butternut squash soup with the chicken stock. And when we go... Do you finish that with a little cream? Oh yeah, we know we do. We always add the cream. As a matter of fact, I think she adds butter when she's making it. Butter goes... And you can do coconut cream if you're not doing dairy people. Yes.

The other place we use is chicken stock, just a pure chicken stock. We turn it into cubes. These little tiny tupperwares, the cubes are like three inches by two inches by one inch. And we take them like Serena's going to do a 50-mileer this coming weekend, we leave on Thursday. Oh, yeah, that's right. Yeah, so we'll be doing a 50-mileer. We'll take half a dozen cubes with us, and I can heat them up. I have a little comb and stove.

And the butane or the propane, I just heat them up. And when it gets cold and kind of messy out there, because we're going to be up in the mountains, just handle some hot chicken is nothing but fat. Oh, it's the best. It goes right to your toes. And you say, Jesus Christ, you're bringing five or six, why so many? She's only out there for 50 miles. The bottom, I'm saying only 50 miles. I mean, she was only out there eight hours or whatever. It takes her to do that 10 hours. I don't know how long it takes her.

I need some for me, too, because I'm out there, too, even though I'm not running. You got to eat something. And that stuff, folks, I'm telling you, is what you want to eat. You got to get that stuff. You can make it. You got a slow cooker. It's easy to make. Anna, do you have a recipe? Let people know how to make that. Yeah. In fact, it's the most recent recipe on the blog, AnnaVicino.com. It's how to make your own chicken stock.

AKA bone broth. We used to just call it chicken stock back in the day. You can swear we... Now it's called bone broth. You can swear we actually talked before this show, but is that really the... No, I did. It is. All right, Anna. Go to animachino.com. You'll see it. I will play a little blondie while you queue up who we have as an Amazon winner. Okay.

You ready? Yeah, go on. Amazon winner. Have you heard of a little franchise called The Avengers? I've heard of it, sure. Yeah. Well, our Amazon winner purchased Marvel's The Avengers. Okay. And that winner is Rob Bozovich. Has he not won before? I don't know, has he? I just pulled him out of the hat and sent him to you.

Yeah, I know. I think he's been a phone call. We're just we're just so you should seeing Rob Bosevich everywhere that maybe we think he's one. Yeah, I think he's been a phone call. I can look back in my little red book. Rob, congratulations. You are the Amazon winner. Yeah. Vinny, tell them how they become an Amazon winner. Well, first of all, Rob, you will win either a t-shirt or a hat, you know, the classic t-shirt or a hat, and we will send that to you or

If you have all of that stuff, we'll send you a 30-day supply of pure vitamin club vitamins, which are the best vitamins on the planet created by me. And the way you become an Amazon winner is, look, the way we actually keep this podcast running is by people going to Amazon. You go to VinnieTotteries.com, you click through the Amazon banner, it puts a little coal on the fire, it gets out trained down the track,

And we're able to keep this podcast rocking and rolling. And we wanted to give you guys a little something back. You know, I it all started with the Adam Corolla show before I was even on his show. I was listening one day and he had something called Lord of the Jungle where they pick an Amazon winner and went boy, what a great idea. I still that and do it myself. Stealing it. And then the people over at what do you call that? MX American Express.

They wrote to him and they said, hey, idiot, you spend so much money with American Express on your business account and you're not getting any cash back.

And I put two and two together. I said, you know, Corolla's doing this. Here is American Express trying to give me cash back on being a good customer. How about we help out our people too by giving a little something back for people using Amazon and putting a little dough in our pocket? So we started doing this. So if you want to become an Amazon winner, you can go to VinnieTotteries.com, click through the banner. After you do your shopping, go send it to me, Vinnie at VinnieTotteries.com.

At first we were picking the most interesting things like one woman bought a vibrator or something like that, another guy bought butt plugs. Whenever someone bought something really interesting we would do that.

But then we started getting hundreds of people. So we put names into the hat. And I literally, it's literally a hat, by the way, and your name goes in. And it's an NSNG hat, by the way. Actually, it's a hat from UCI that one of the fans gave me, you know, go and eaters is an anteater on the hat.

Really? What's UCI? UCI sounds like UTI. No, UCI is University of California Institute of something. I don't know, a Irvine. UC Irvine. Oh, is it Daniel Montplazier? Yeah, it's Daniel. Exactly. How do you remember everyone saying? So Daniel sent me a hat that all of the names go into because it's right here. I wear it all the time and then I just pull one out and sometimes

If I realize when I pull it out that the person is one before I will throw that one away and try to find someone else. And then I realized that that was wrong, that they should be able to win as long as they keep entering. So if they just won the week before something like that, I'll throw them back in the hat. But there you have it. That's how we do it. It's as democratic as I can get. And that's that.

And that's that. OK, do we get we have five minutes until Kate? Yeah. So we might as well just get Villa Capelli out of the way. Yes. I think that I'm going to go to Venice for Christmas and then go down to the villa. Really? Yeah. Oh, look who's making way too much cash. Hmm. Well, my aunt is paying for her place in Venice. And then I don't know, maybe,

Maybe I can convince Paul and Steve are going to give me a discount on the villa. I think they will because they like you more than me. Anna, we have to go, as you know, we have to go to Europe every year because I now have family there. So why don't you talk about me making cash? You guys are the ones that go to Europe every year. I haven't been in five years. The Serena's family lives there, Anna. I know, but it still costs the same amount of money to go. No, it doesn't, Anna.

It's deeper like you're from there. Do you know that when we fly there Serena to Lula Fly in an upper class position, I fly in the back with the chickens and Mexicans? I don't blame them. Not for leaving you behind, but like if I could afford it, I would definitely. That's the hard thing is like, I'm not paying for three tickets for everybody to fly upper class. But here's the thing. The last time we got off and we're in, I can't remember where we were going. I think we were.

Where did we land? I don't know. It was the last time Tallulah was with us. So that had to be two years ago. She said something to the effect of, you know, by the way, from where I was sitting, I can see them sitting up, you know, because I was sitting back, but they were on the other side of the aisle and up beyond, you know, the bank where, you know, you have the upper class ticket.

And I enjoy my seat. I'm just too cheap. You know, I'm that guy. I'm not going to spend money to sit a row ahead just because again. So we get off the plane and Tallulah goes on. So what did you eat? And you know, because you're on a plane for nine hours, I don't know. They had a cheese thing I bought. I had the cheese. And so I had that and I had some nuts. And I said, you know, I brought a couple of hard boiled eggs with me. So I had those. And I jokingly said,

I don't think the people sitting next to me caring about me peeling eggs and stinking up the whole plane, but I'd eat something. And Tallulah goes, we had pizza and ice cream. And I remember thinking, well, that's a good reason to spend an extra grand pizza and ice cream, an extra thousand bucks. There you go. I got to say, the one time I flew business class from Chicago to Munich,

or Frankfurter, whatever. They, in the business class, they actually had like steak and vegetables. So it was easy to eat gluten free, NSNG. Whereas back, they usually only flew me coach for these things and that was everything was wrapped in like a pizza pocket. Basically, everything was like a version of a hot pocket, you know what I mean? Like a burrito or a pizza, a calzone or like everything's wrapped in grains.

Well, look, you know, now we generally go in Virgin Atlantic or, you know, it's always Virgin Atlantic or sometimes British Airways and that you can order a la carte stuff, you know, for a couple of bucks, a couple of nine, 10 bucks, you can get cheese and co-cuts and what have you. And that's what I do. Virgin, by the way, used to be free international food.

They make you pay now. No, if you want to have something that's going to be in us and G ish, you know, because they'll say you can have the lasagna or the this or that, you know, or the chicken tikka masala. They always serve chicken tikka masala. They do. I know. I think I know. I never get that. And they always they also give you an ice cream cone when you when they're in that wake up phase, they give you breakfast and they give you an ice cream cone. I think I never get.

Um, shall we get Kate Shanahan on the line? Yeah, I want to play a little more Blondie while you're getting her on the line. Let me know what she's on. I love Blondie. We got hot shoes. I didn't really appreciate her. Hello? Hi. King and Queen of Bel Air, wherever you are. King and Queen of Bel Air, that's exactly

That's exactly what we are. Vinnie, wouldn't you say so? I'm the king. I don't know if Anna is the queen. You're the queen. I am the queen. Vinnie? Yeah. Sorry. You've been demoted the queen. Hey, Kate, let me tell people who Kate Shanahan is. Folks, we have a big time celebrity. For all you new listeners, Kate is a really, really big deal. As a matter of fact, she's such a big deal.

She's one of the few people that Anna allowed to come over to her house to do an interview. This is true. This is true. And I think we've honestly only had like four in studio interviews. Let's see. Let's see. We're one of them. Michael O'Neill and his girlfriend. Yep. Ben Greenfield. Yep. Rich. Rich. And many driver.

Oh, yeah. Well, she's my friend. Yeah, OK, but she was she's pre vetted. But now Kate Shanahan's allowed over my house whenever she wants to. Oh, well, I pass the initiative. Oh, God. Yeah, OK. I have another goal that I want to be in that, like a small minority group.

I was looking at your iTunes and going back to the bottom of the page, 48, every one of them gets marked with explicit, except for one. So I want to be one of the non-explicit ones because I want to be different. And also, since Luke isn't joining today, there's a slight chance.

Well, we probably already ruined it. I think we did. I think I threw the F word out towards the beginning when I was talking about quinoa earlier. Oh, yeah, that's true. So I think we have to put explicit on this one. But Kate, you're welcome to come back on very soon so that we could do it again. Yeah, at this time, we'll be more cognizant of our linguistic extreme language errors.

Well, also, but the main reason is because that is like the number one rated, um, that I'm looking at is like the most popular bars go all the way up to max on that one. So yeah, I'm explicit. Yeah. And we got to do more like that then. Yeah, I guess so. Yeah. So let me explain to people who Kate is. Well, she's a doctor and I'm not talking about, you know, sometimes we'll get these people on. They'll say, Oh yeah, I'm a doctor. It turns out they're a chiropractor.

which in my view, I haven't talked about that in a while, but chiropractors are not doctors. And you can send me your angry tweets and your face books and this and that whole thing. The way I classify a doctor is if someone's having a heart attack on an airliner, and they say, as they're a doctor on board, a chiropractor cannot stand up and say, yes, I can help this person.

Right? You know who can do that? That's how I decide who doctor is. A PhD is also not allowed to get up and help the person having the heart attack. So my dad, my dad who has a PhD in public administration and political science, he couldn't help you. And my dad who has a doctorate of history? No, no. They can help each other have their heart attacks. But you know who can help you? Let's get help you. Okay.

Yes, Kate Chan can help. I'm dying here. I'm dying, Kate. Come over here and pump on my chest a little bit.

She'll come over and do it. It's all electrical these days. We just get a machine. I had a patient in Hawaii whose life was saved by the Matra D at the Hyatt because he was choking and his heart stopped and the Matra D ran to the wall and got one of those defibrillator things and brought it back to life in minutes. It's like it's nice and foolproof. Airplanes have that to you, by the way. So we don't need doctors anymore. How about that?

No, it's less and less. You know how we know that doctors are not making money anymore and I'm not making a joke right now. Jewish people are not letting their kids go into Madison. That's not a joke. I got that from a Jewish person.

Really? Yeah. What are they supposed to do? They're becoming lawyers and other stuff because, you know, you know, the only people going into medicine, Kate, look around the hospital, bunch of Asians, bunch of Indians, that kind of thing. You're not seeing as many Jewish kids, are you? Think about it. Yeah, I haven't fortunately, I haven't been in the hospital in the wet. I will take a look next time. Go look around the hospital. You will see Indians and Asians, not a whole lot of Jews.

Yeah, right. Good point. Um, so Kate, the competition. Let me tell people who Kate is. Kate was at a basketball game once team and you've probably not heard of this team because you're not much of a sports fan. There's a team in LA called the Lakers. The Lakers. Yeah. And Kate was at a game and she's, she was watching these guys warm up and she noticed this guy, his fingers were like sausages. What was that guy's name? Kate?

That was Dwight Howard. Dwight Howard. Andy, you probably don't know who he is. No, I don't. There you go. Got me. I do know the Lakers, though, for Christ's sake. She's looking at this guy going, God, he's got some inflammation. Jesus Christ. And it turns out the guy, his diet, just like most guys in the NBA, because most of them are African Americans, they grow up eating really, really bad diets, like Skittles and shit and Twizzlers, right, Kate? Yeah. He was hooked on candy. He was hooked on candy ever since he

It was like three or four, you know, he was his family history was kind of tragic. As I remember, he was like one of six or seven kids, but all of his older siblings like didn't make it. Like I don't know if it was a miscarriage situation or something, but so it was difficult. His mom had a real hard time. So he was like showered with adoration, which often translates to candy bars and soda.

And so what, what his issue was was like, he is the, um, inflammation was affecting his nervous system and so it was affecting his ball handling. And so when he was out there practicing and playing, it looked like the ball was kind of like, once enough of his hands, like it just like he, it was like not an athlete's kind of reflexes with catching that ball. It was just something was wrong. And so that kind of alerted us to, uh,

to do something really quick and to start, when we talked to him, we found out that yeah, he was having tingling, not just in his legs, in his back, but also in his fingers, the tingling. And so that indicates a real problem with the nervous system and of course, that's why you would be getting interference with the reflexes. So we fixed them. So it was, yeah, it was a real big kind of intervention to change decades, habits, you know, like we talk about,

sugar being addicting, but I don't think we talk about it enough as being addicting from such a young age. Like there's not a lot of other drugs. We say it's like more sugars, more addicting, or at least as addicting as heroin and cocaine and stuff like that. But you don't see a lot of three year olds and four year olds shoot enough and do not say like, I know it crosses all socioeconomic backgrounds, but you know, we come, I came from pretty meager backgrounds and and sugary treats were used as the reward system.

constantly. You know what I mean? Like it's just used as like a pacifier, a reward system. Oh, you got good grades. Oh, you did. You know what I mean? Okay, I remember I would save my money up to go and get, you know, slurpees and candy bars when I was like in third grade, I could ride my bike and that would be the big that would be a big deal.

Me too. And so, you know, I thought because I was an athlete in high school and college and I didn't have a weight problem. I could be all the sugar I wanted. And I had no idea how it was affecting me besides, you know, other than being burned for calories. We all did that. And look, I want you to get into Dwight's diet and how you changed it in just a second. But I remember growing, you know, being in college football, most of the guys I played ball with were African American. And most of them came from socially economic

crap for the lack of any other word I mean they came from nothing and they taught me ways to eat and I'm not making this up they they can they are the most I'll give you one example first of all I never knew what a great knee-high was until I met these that was my favorite soda was a great knee-high you know they drank great knee-high like there was no tour that orange grape orange knee-high and

You know, it was like, what is this? And it's just an extra sugary soda pop. And then they would go to, because we were in New Orleans, where Popeyes Fried Chicken started, right? That's the home of Popeyes Fried Chicken. So in every street corner, there was a Popeyes Fried Chicken. Anna, you probably don't know this. And Kate, you may or may not know this either. But these guys were so poor that what they would do

Because when you play college sports, they don't want you to make any money. They, they would go to the Popeyes fried chicken. And as for the stuff that would fall off in the grease. So all of the flour stuff that would fall off into the grease.

Oh, my God. They would have to collect that with a skimmer every hour or so. And these black kids would say, hey, stop by that Popeyes. And let me get some, you know, and they would just eat that. They were just eating this flowery corn crap that came all the fried oil. Yeah. If it was, if it was less was like a natural fat.

I bet it tasted amazing. Yeah. I always did because I've had some other things. That's one of the myths. So I do like to talk with my patients a lot about like good fats versus bad because there's so many misconceptions and stuff. But back in, I don't know how long ago that was, Popeyes May have actually been using lard. And McDonald certainly was until the CSPI came along.

Yeah, that's actually not so bad. But if it was a vegetable oil, not only is it horrible for you, but I don't think it tastes as good. I think that. Wait, will you explain the canola oil thing again? Because it's been so long as you've been on the show and that blew my mind. Because everybody we've been sold a bill of sale that canola oil is a healthier oil. Yeah, exactly that. So yeah, so the the the good fats in the bad conversation just has gotten so mixed up. Like

partly because everybody's, you know, figuring that, well, fat's bad and I'm just better off avoiding it anyway. So I don't really need to figure out all this, all these little nitty-gritty details. But of course, that is not something that those of us who really study this under belief, right? Now we know you need to eat fat to burn fat. You need to eat fat in order to be sated, naturally sated. It helps with your hormones. It does so much good for you. And in fact, I think, um,

I think, did a Gina grad, wasn't she like saying something along the lines of like that? Like she's hearing the message that fat isn't bad for us, but it's just we're so ingrained to believe that fat makes us fat that it's hard to accept the message. Well, let me tell you this. I don't know if I was telling this to Anna on or off the air today.

Um, because we were talking before the show, but Gina, uh, I was just in the studio on last Thursday, the show came out on Friday and then after the show, Gina grabbed me before I left and said, Hey, listen, uh, I was watching Adam lose weight and I kind of started playing around with what you've been talking about over the past several weeks.

And I've lost four pounds and, you know, we had this whole conversation and she's more on board now. As a matter of fact, Jean and I are getting together this week before I leave town to have a little coffee and really, you know, nail it down for her because she's seen the beginnings of this working and she wants it to work more.

Awesome. That's great. You're getting really getting the message out down there. As I remember listening to Adam Corolla show like a couple of years ago, and he was kind of like, yeah, everybody's talking about nutrition, but you know, it's everything in moderation. And that idea, I think, is it maybe it would have worked 100 years ago when everything was actually natural. But you know, nowadays it's we produce way too much starch and half of the oils out there are completely toxic like canola. Right.

Okay. Yeah. So, Anna, to answer your question. Yeah. Canola to get back to that. So all of the vegetable oil, so canola is just one of them. Canola, corn, cotton seeds, soy, sunflowers, safflower. These are really common in ready-made foods in restaurant foods and almost universally used in like deep fryers and salad dressings. And these oils are bad because they are molecularly mutated. And our enzymes

are not able to deal with them. And so they actually can make us gain more fat. They're pro-inflammatory and they are, they're extremely bad for our brains because our brains are made out of 50% fat by weight. And if we're putting these unnaturally shaped molecules that are pro-inflammatory into our brains, we're prone to

oxidative stress in our brains, which causes things like everything like from migraines to bad anxiety attacks. It's associated with bipolar disorder. It's associated with like every disease of aging, including brain aging and Alzheimer's. So these vegetable oils age us more rapidly through inflammation. And it's not that they are like like canola corns

cotton seeds, soy, sunflower, safflower, are like if we were to eat them in the seed form, are bad. It's the way the oil is extracted in the factory and the way it's processed and the heat and the pressure and the chemicals that mutate the original molecules into these distorted shapes so that they are completely unuseful in our bodies. So Kate, on the back of that. Wait, wait, wait. So now you want to eat olive oil that's cut with that crap?

No, no, no. Right. You have to like a pally olive oil. Exactly. Go to VinnieTortridge.com, click to the Villa Capelli banner ad, use the discount code VinnieVINNIE and get 10% off your order. We forgot to say the call to action, so that's why I had to throw that in there real quick. Yeah. As you were. OK. That's an amazing. Every time you talk about that, I go, oh, yeah. Oh, gross. You just always make everything at home with fresh stuff whenever possible. Because the restaurants, they slip it all in, right?

Yeah, everywhere. And this is one of the big things that I do with working with the Lakers is even though they're staying at these four or five-star hotels in the 30 cities that the NBA travels to, the majority of the hotels, nine out of 10 of them, will slip the oils into everything they hang. Everything. I'm telling you, OK, so we just redid our kitchen. So for four weeks, we had to eat at restaurants, basically. And I would choose decent restaurants. I wasn't eating it.

crappy places and I never have fast food, right? And places that say that, you know, we have a grass fed burger or we have a, you know what I mean, places that we have organic this and that, right? Well, I noticed that the week following when I was eating at home, all of a sudden I noticed, oh, I had inflammation go down and I dropped like three pounds in a week. And I think it's just coming back to eating fresh ingredients. Wow.

three pounds. Wow. It just, I felt like it just all kind of went down. You know what I mean? I was like, I didn't even notice that it had crept on. Uh huh. But it could have been water weight, doesn't necessarily mean, but you know what I mean? But it's just like when you're inflamed, you carry around that water weight and your hands hurt and it's like, it's weird. Well, one of the places that, um, that people tend to gain weight when they're eating these kinds of fats is right in the middle, though, because

It is unnatural and the body can't really like accept it into the body normally. So it just sort of stays around the momentum. So it's called a mental fat and it's one of the most unhealthy kinds of fats to have. So it doesn't really get that far into the body because it's so toxic.

So do you mean like middle like where the belly button is? Or middle like lower gut fat? The gut fat. So yeah. And also, you know, I do see it in some people also collecting around the belly button, but that's a slightly different issue that has to do with with blood flow. So the science of understanding how to get people to lose weight is really interesting. And we're actually doing going to be doing another book all about that.

But getting people to burn fat. But so if you're trying to burn body fat, there are three factors that you need to have in order to be able to do it. And the factor that's missing that keeps fat on in certain places, like around the belly or the back of your arms if you're a woman, is the blood flow factor. Because there's certain receptors that respond to stress and exercise.

And they in the opposite way, like you would think that your body would all open up all the blood flow to all your fat when you're exercising so that all the fatty acids can escape, right? But it's not the case. It's does it. It saves some fat for like emergencies. So, so it will keep fat in these certain places, like right around the belly button in the back of the arms for emergencies.

that even no matter how hard you exercise, you can't get rid of that fat. And there is one way to get rid of it for sure. Go on. Oh, geez, Kate, you're holding out, please. So it's a dirty word. You ready for it? Go on. The F word, fasting. Oh, boy.

Yeah, so that seems to be what that stuff is for. Like, why we have those special deposits, women especially, right? Because if we get pregnant and there's no food for a while, we really need to have storage. Maybe doesn't die and we don't die. So yeah, so

the fasting is a technique that seems, that holds a lot of promise for getting rid of those, those errors. And you don't have to fast for like months, you know, weeks or anything, just even like skipping a meal a couple of times a week or maybe going 24 hours. Okay. Let me speak to that. Let me speak to that. Hang on a second. Let me speak to that because people always say to me, why do I poo poo fasting? And I really don't.

uh, the problem I have with it is when we just like, like we just did, like you just did, you pull down and go, well, if you want to get rid of that, you're just fast. When we're dealing with people who may be listening to this show or on the internet, trying to figure out how to lose weight. Uh, and there's also, you know, we never know who we're talking to, right? And we could be talking to people. There are people out there with eating disorders.

And they'll go, wait a minute, doctor said, you know, I need to fast. You know, I've had, what's his name, obesity code, Dr. Fung off. Jason Fung. Jason Fung. Yes. And he believes in fasting. Ron Rosedale believes in fasting. All of these people. And I get it. Fasting works.

But sometimes, and do you feel like people might want to use this as a quick weight loss type of situation and go, well, I found out the Holy Grail and this could lead to

all sorts of problems. So can we somehow clarify what you need by fasting, other than just saying, well, if you want to lose that on arm fat, you need to fast. I need more clarification point because, you know, you too much of anything is bad. And I have seen where people who are not really being supervised are getting themselves into trouble. So for one thing, if you can do a lot, you want to do, you want to be working with somebody who is

checking your electrolytes. And if you're seriously trying to lose more than maybe a pound or two, you definitely want to be supervised to work with a weight loss doctor. But generally, what I'm talking about is just don't eat when you're not hungry. And that is such a simple statement, but not being hungry is really a rare state for a lot of folks.

you know, so I do this now for a living, right? As I'm a weight loss doctor now. Um, last time I talked to you, I was a family practice doctor, but now I'm specializing more in weight loss and I'm finding that, um, people, uh, spend so much time being hungry. And that is the problem. And it's not their fault. It's because their metabolisms are damaged by the lifestyle that we all

live and are told is healthy. And so we're hungry like, you know, people get hungry like an hour or two after breakfast, which if you, you know, that doesn't make any sense, right? How can we be hungry an hour or two after breakfast? For all, how active have we been by 10 in the morning? Most people usually, you know? And the other thing is, why do we have all this body fat? We're never using it. We're eating every two hours.

You know, well, whenever I do the phone calls, you know, I do these people can go and order up a phone call on Vinnie toneries.com. And whenever I get a new or a newbie, as we like to call them, they'll say, well, I'm hungry an hour after I eat. I can't make it until lunch. And I'm always at the vending machine at work. They don't have to say anything else. I know for a fact they have some complex or simple carbs at breakfast.

You know, I don't have to ask what they have for breakfast. I know there was some orange juice involved. I know there had to be a waffle or something like that involved because if you ate a lot of good healthy fat for breakfast, you will be seated way past. You can actually almost miss lunch. You know, if you were doing this correctly, not that I recommend that people miss lunch, but you know, that's the difference. What say you, Kate? Kate, did I lose you? Is everyone gone?

Is she there? I'm here. Oh, there we go. I can hear you now. Can you hear me? Yeah, everyone cut out for just a second. Thanks, Obama. Yeah, Obama. Wait, wait, wait, hold on. I want you to answer Finney's question, but I also want you to know I feel like you're doing the Lord's work because

I have been saying for a couple of years now, I love all this paleo stuff and all this low carb high. I love it all, but it also seems that there are women who are like me who deal with autoimmune and deal with hormonal issues, who maybe it hasn't kicked in as much. So I'm very, very curious to not I'm more than curious. I'm deeply intrigued to find out where all of this is going as far as like 42 year old women go. You know what I mean?

You mean as far as like the appetites and everything? And as far as the appetites, as far as the fat burning goes, to be quite honest, I still have 15 to 20 that I would like to lose that I have not been able to. She was twerking earlier today before we turn the mics on. I was. Yeah. She doesn't have anything to lose. She might want to gain a couple. Yeah. I was. We lost her again.

And everybody was like, look like they had about 10% body fat. And the friend I was with, she said, and all these women are on a diet and they're heading to the gym because they want to lose even more, even more. So there's like a whole different like curve that you're grading yourself on. This is true. This is true. And I'm not, listen, I have

If I wanted to get to that point, it would be a lot more pounds, but I'm not doing that anymore. I'm doing this within reason. But also, too, there's a part of me that goes, I don't want to plateau at this. I should be able to buzz through my younger self could. You know what I mean? Right. And so that's why I'm like, you know, and it's wonderful to be able to do this podcast and help so many people. But I always am like, whenever I see somebody go from a size 12 to a size 2, I'm like, well, damn it. I want to do that too.

Yeah, so is it sustainable? So the way to make it sustainable really is to get control of that hunger. And I was at a lecture just about a year ago here in Denver with the American Society of Bariatric Physicians, now the doctors who specialize in weight loss, that where the whole presentation was about pituitary inflammation and how pituitary inflammation makes you hungry.

And where does pituitary inflammation come from? Well, it looks like it comes from the consumption of these vegetable oils, as well as a lot of sugar. But so your pituitary is the gland in your brain that regulates tons of hormones, including the hormones that make you hungry or feel sated. And when you have inflammation affecting your pituitary,

It's none of that stuff works properly. And so you are very often overly hungry because your pituitary never gets the message that you've got nutrition on your body. That's how you get. Yeah. I think Kate is wrong. Pituitary inflammation comes from Alabama, but he plays for New England now. Boom. I just have to throw that in.

So if I want Kate to finish, I don't care if I want to hear what Kate has to say, damn it.

Yeah, so, right, so like, now that I'm doing weight loss, I see some women who are like, walk in and I'm like, oh boy, you know, she doesn't really even look like she's gonna need to lose weight. This is gonna be easy, right? But no, it's like some of the hardest stuff is the women who have to maybe only need to lose maybe like 10 or 15 pounds or something like that because they're already doing a lot of things right when they walk in. But the one thing that I notice

that they all still have issues with his hunger.

And so that is just like the hardest thing to say, oh, here's the one thing you need to do to control your hunger. But Vinnie, you touched on it because the first piece of advice I give them usually is I want you to have more saturated type fats like animal fats in your breakfast because those saturated fats are very satiating because they're easy to burn for energy. Can I ask you a question?

Yeah. Oh, wait, were you talking? It's shorted out. So I thought you were done. Are you not done? No, no. Okay. Well, go ahead. Okay. Question. So I was doing an intermittent fasting protocol where I was doing, eating between basically 11 to 630.

And but before that, I was having a I don't have dairy and I don't have sugars. I don't have grains, right? So in the morning, I would do what I call the dairy free bulletproof coffee, which was my version of a bulletproof coffee, which was a tablespoon of the bovine collagen. What's it called? A tablespoon of the coconut cream, the full fat coconut cream without any sugar added to it. Some cinnamon and.

a tablespoon of MCT oil and whip that with the coffee. And I would have that. And then I wouldn't eat anything until 11 and then I would stop eating at 6.30. And it felt really great for like the first week. And I did it every day of the week. But then, so now what I'm hearing from you is maybe I was overdoing it because here's what was happening is that then my fasting blood sugar started to like jack up when the morning when I woke up. And I didn't know if that was because of like cortisol, like was I stressing my body out?

Were they even related? Maybe something else is happening. Yeah, so the funny thing about fasting blood sugar is that sometimes

it goes so low that that's not really good and then the fact that it was coming up was more like returning to normal so it's hard to know because it kind of depends on what was happening before how you felt and what what was your blood sugar at other times during the day so not to be evasive but if

It's hard to answer without a little more information. I have heard that before, and it could very well be cortisol. If your body was feeling like, oh, God, where's my food? We're especially protein and minerals, then the cortisol might have come up, and then what happens, which is really terrible, is if it were the cortisol, making your blood sugar go high, that means that where's that sugar coming from? Because don't probably store that much.

into sugar. So come through your muscles. We know Kate, Kate, go back and say that again because you cut out and that was very important. So whether those sugars come from answer that again, please.

Yeah, so so where sugars are your blood sugar comes up from cortisol, it's coming from your body that cortisol helps to convert muscle into blood sugar, or it's coming from protein. So wherever the protein is most available, so it can like come from brain tissue, we see this in pregnant women where their brains actually shrink.

Is that why you get so dumb during pregnancy? Because I did. I was so dumb when I was pregnant. I was like driving up on the side of the road. It was crazy. I felt so like I had lost control of my brain. That plus hormones going up and down? Absolutely. Yeah. I mean, I really think it's an issue where I've seen it. I've heard of it in so many people. And I don't know. Were you eating a lot of protein? Oh, I was. This was 16 years ago. So I didn't know anything about nutrition. I was eating dog shit.

I was eating dog shit covered in sugar. No, so I want to go back to the blood sugar thing because that's really interesting because it felt like, yeah, it was like, I felt great for like a week. And then I was like, I'm hungry and it was tougher to sustain, but I really wanted to bust through because I was seeing results with it. And that's usually my M.O. I try to bust through and then I do things too much. So then I just stopped it all together. And I thought, well, maybe that's what you're saying. Like it doesn't have to be every day of the week. You could do it one day a week or two days a week.

Yeah, like it should be some somehow when it fits into your lifestyle, like when it's convenient. So like for me, I, if I'm at work and I eat like a big lunch, I get really lousy in the afternoon. So I started cutting down my lunches and then I finally just like stopped eating lunch for a couple of days a week when I'm at work.

And I was just fine because I wasn't hungry, I was busy, and I loved it, because then I got to go home and relatively pig out. Yes, I don't have the help against habits, but it was all unhealthy food, right? Like it was M&M's or anything. It was just like, right, I'd have another mound of sausage and salsa or something. But, um, but yeah, Kate, Kate, hang on. Why not for lunch? I mean,

If, you know, a lot of times when I'm coaching people and they tell me that, oh, I eat a big lunch and I get drowsy, I can usually find a ton of sugar or too much protein in their lunch and do the, you know, work the math backwards and get them on higher fat for lunch so that they don't miss that meal.

Yeah, it's however it makes them feel good, right? Like, but for me, it's just easier to skip it because I'm pretty picky about what I eat and I don't have a lot of time in the morning. So I don't want to bring stuff in and I'm totally fine. In fact, I kind of like the way that I get to feel later in the afternoon because probably I'm producing ketones and brains love ketones. Yeah. Um, so, and, uh, you know, if you've had a month, haven't had them on your show, uh, Dominic D'Agostino in Florida is working with the military because we've had him on a half. Yeah.

So I mean, brains do really great with ketones. And so I kind of like the way I feel later in the afternoon if I've skipped my lunch because I'm getting those ketones and it makes me want to go exercise because you kind of feel a little bit restless like you have extra energy. And I think this is

Kind of what Jason is talking about when you had him on your show, Jason Fung, the fasting doctor from Canada, he talks about how your metabolism increases when you're fasting. Now, I looked at the data and the metabolism maybe increases for the first three days, but then it goes down after three days. And so, again, it makes sense evolutionary thinking that if there's not a lot of food around,

the nature wants to give your body this desire to move, to go find food. And so it makes you kind of worthless. So it increases your cortisol, it increases your adrenaline, it makes it easy for your body to burn fat and to find that energy. But after three days, if you haven't found anything, something's going wrong and maybe you better just hold still. Right, and just hunker down and live off your own fat. Do nothing until you die.

Okay, I always say this to people that ketones, you know, you always hear and it's so much misinformation out there. I have people say, my doctor told me that, you know, if you don't have sugar in your brain, you will die. And there's ketoacidosis and people get, you know, dietary ketosis confused with ketoacidosis. I had a nephew who's dating a nurse and she was like, Oh, no, you don't understand. If you go into if you if ketones are in your body, you can die from ketoacidosis.

These are nurses and doctors who have no idea of the truth behind this stuff. Can you kind of sum it up? We've heard so many times that, yeah, I mean, well, you know, it's scary because if you haven't studied it in real detail and you've been in the emergency room and you've seen these diabetics in a coma, you know, with their ketones through the roof,

You hear ketones and it's just sort of like a gut reaction, like, oh my God, this person's in trouble. But you know, it's the reality is that too much of anything can be bad, too much potassium can be bad, too much calcium can be bad. So there's a sweet spot and just like anything else. So that's kind of the way it is with the ketones too. Good. Every time I get a doctor like yourself on the show, I like to get that cleared up over and over and over because people can't hear it enough.

Also, I don't want to have you just roll over the fact that you said that, and I agree with you on this, saturated fats are good for you. Those are not bad fats, which will bring up my next question to you, describe to people what a bad fat is, because people are confused. So many people think that, oh, wait, saturated fats are bad fats. I can only have non-saturated fats. I can only have fat from vegetables. Can you please clear up what a non-saturated fat

Or the fact that saturated fats are not bad for you. Excuse me. Number one and number two, explain what a bad fat is. Yeah, so nature does not make bad fats. So if it's in an animal product or... Oh, there goes cake. In its natural form. Yeah. Oh, I'm gone. I hear. We got you again. Oh, good. Okay.

So yeah, so nature does not make bad fats. So factories make bad fats. So if it came out of a factory, you want to avoid it. And you cannot make those vegetable oils without a factory. Corn, cotton, seed, canola, soy, some flour, stuff like that. They all come out of factories. Now, in theory, you could, in the old-fashioned way, take a wedge press like they used to do with flax oil and pour it, like, pour it,

Anna, did we lose her? Into a wench and tap tap a little. Wait, wait, hang on. Kate, Kate, hang on. We're having trouble. Anna, can you hear me? Anna? No, but it's actually not. All right, Kate, do me a favor. Anna, Anna, Kate. Anna, hang up on Kate and call her back, please, because I don't want to miss it. This is very important and we're missing. I agree. I agree. Kate, if you can hear me, I'm calling you right back.

Okay. Sorry about that, folks. Sometimes we get a glitch. Kate is all the way up in Denver, and we're doing a three-way Skype. The woman is just a genius when it comes to so much of the stuff. And I don't want you guys to miss, excuse me, a single word of it. So we'll have Kate back on in a second. Anna, are you still there? Or is Anna gone too?

I think everybody's gone except me. Hello, everybody is just me. Now here we are. All right, Anna, you there? Kate, are you there too? We're ringing her up. Okay. Are we fresh out of ads to do? Yeah. Usually I save the ads for when this kind of thing happens. I know. There she is.

Yay. Okay, that's you sound much better now. And I want you to go back. You were talking about what's made in the factory and what's good fats and what's bad fats. And you were cutting out and I didn't want the audience to miss one second of that. So I wanted to. Sure. So yeah, nature does not make bad fats. So if you're talking about a fat that's in something like an avocado or coconut or sunflower seed or an egg or butter,

That's good fact. That's healthy. Your body recognizes those molecules. We've been dealing with that stuff for thousands of generations. But if it came out of a factory, it's not good. And so that corn, cotton seed, canola, soy, sunflower, safflower, those always come out of a factory because you can't get very much oil out of those seeds without high heat and pressure.

or a lot of waste and people, the industry does not want to waste. So when it comes out of the factory, those delicate polyunsaturated fatty acids have been damaged by that rough treatment in the factory and they're literally mutated. Your body doesn't recognize them, but it still absorbs them. So they're kind of like little Trojan horses, they get into your body and then they cause problems because your body's enzymes

Don't function with them. So that's like your, they're like Chinese finger traps for your enzymes. They'll pick up this molecule and it'll get stuck in the enzyme and these could be fat burning enzymes or they could be enzymes that make fats that your brain needs.

And these unnaturally shaped molecules just basically never get out of the enzyme, so they take out the enzyme. And so that's one way that the trans fats and these other unnatural molecules and vegetables can make people gain weight out of proportion to the amount of calories that's in there because it just blocks your ability to burn fat.

And earlier we were talking about, you know, back in the day at fast food restaurants, they would have tallow in the deep fryers, tallows, animal fat. And that was so much healthier that, you know, this group, CSPI came through and got McDonald's and all these corporations to change to a vegetable oil. So now you have this super high heated vegetable oil that was crap to begin with.

Right. And they, you know, the people, CSPI, who doesn't know, they're asked from Egypt, wanted, you know, oh, we need, you know, healthy vegetable oil to make those French fries over at McDonald's. We can almost say that they've done more to cause heart disease in this country than any other group.

No doubt. Back when I was admitting patients into the hospital, I would ask all my patients who came in with a heart attack, what was the last thing they ate? And always, it was something fried in vegetable oil. It would even be fish, right? Fish is supposed to be this heart healthy food, but you rack it when you put it in a frying pan with canola or wesson or something like that.

Yeah, it's crazy. It drives me nuts that, you know, we have these kind of groups who can go and strong arm these companies. The company is the size of McDonald's. And, you know, look, I talk about those people all the time on the show. Guess what? They never come after me because they know I'm right. And they don't want the wrath of me saying, oh, yeah, let me show you. Let me show you the truth. They don't want that. You know, nobody wants the truth to be out there, but that's what we do here. We just try to tell the truth.

Well, you had another guest on your show, Nina Taishou. Taishou. Yeah, you see what's going on with her, right? Yeah, she was on some kind of important advisory panel for the government, and they kicked her off and replaced her with a representative of the potato chip industry. Yeah, Nina Taishou. Anna, you know who she is, right? No, that's the most ridiculous thing I've ever heard. Nina is the woman who wrote this great book. I did a one-on-one with her. She wrote a book called The Big Fat Surprise.

Oh, yeah, and New York time best-selling book folks. It's in the book club. You could go read that book big fat surprise by Nina Tischo's love her to death and She was supposed to be on this panel, you know, what was it the World Health Organization panel? I can't remember what it was

Do you remember Kate was a W and it just happened like she just she was on and they're petitioning government United States government something or other advisory, you know, how they have so many government panels as we think the whole answer keys days are over with it's happening again folks.

Thanks, Obama. Look, I mean, it's what's going on out there. You know, it's like this woman has something to say, well, let's shut her up. Let's not have her on. We can't have people thinking the truth. That's not a good thing, right?

I know it's crazy. It's not going to change until canola oil and all these things are no longer traded as commodities because companies have invested in them in the production of these products. You fly from Denver to anywhere east or west, I guess probably. I haven't done that too much. But you fly over all this patchwork of circles and squares. Hello? Hello?

Who says you're calling me? Sorry. Hi calling you? Yeah, okay. I don't know what that was. Sorry about that. Says I'm calling you? Yeah, but you know, I don't know what, anyway. That's so bizarre. I just declined, sorry.

But so you fly over all this, you know, you look out the window at 30,000 feet and you see circles and squares. And what that is, is that those crop lands down there is America pumping out carb and vegetable oil as fast as we possibly can and supported by the government. So no wonder you have to find end users for it. And the only way to do that is to

cover up the fact that it's going to make you diabetic or give you Alzheimer's or make you gain weight. You know, you can't let that out because it won't sell. Kate, I've been yelling about that on this show and I will tell you from the beginning, I've been saying this for years. You got the Rooster Gardener Handhouse back during the Depression when, you know, in the last Depression, you know, GM and Ford, they were too big to fail. Well, back in the Depression, the first Depression back in the 1920s,

corn and wheat were too big to fail. So we subsidize that. Then the government figured out, wait a minute, we're making money on this. So why would they want that cash cow to go away? And then when you start trading it on the world level, well, God, you got to do more of it.

And you're right, you know, this is like, we're just starting to understand what is going on genetically with a fallout from all this stuff. And I mean that term fallout, like, like nuclear fallout, we're finding that there's new mutations in children that their parents didn't have.

And they're called de novo mutations. And they're finding, especially that children with autism have like 10 times as many of these new mutations that their parents didn't have as their siblings without autism. And so we also know, so where's that coming from? So, you know, like it's some clearly it's something environmental and we don't believe anymore that it's vaccines because this is a genetic thing. And it's something that you can identify before kids get any vaccines.

So, well, one of the things that I think it's coming from is the consumption of these oils because they're contaminated with molecules that have long names, like 4-hydroxynoninol and stuff like this, but that molecule is one example of a known genotoxin.

and established genotoxin. So we're eating established genotoxins and we're getting children who have mutated genes. And as a consequence, one of the consequences, we're seeing that they're developing autism at an increasing rate. So it's not just about vanity and weight or even just diabetes. It's about genetics and children and what it's like to grow up, whether you're going to be

a human child, essentially, you're not. I mean, how are you going to, how are we going to have families having more and more children with autism and with these, I'm not really making any sense here. It's not good for the future of the human race. Well, what I'm thinking is that we need to, you know, get this information out, which is part of the reason why we do this podcast. And yeah, we see to be getting this information out because they did finally ban the trans fats

And, but this is going to be tougher because then it's like, well, you know what I mean? There's going to be pushback, like big tobacco push. But Anna, the trans fats, that was too, too, too little too late. Agreed. Agreed. But it's like, you know, especially since it's too little, right? Like it's kind of, it's almost a little bit worse than not doing anything because they're not really getting trans fat out. They're just getting hydrogenated oils out, but they're the, what they were placing it with.

is oils that still have lots of trans fat and more of this for hydroxyls and all this other stuff than hydrogenated oils do.

Pretty amazing right there. It's just, it's unbelievable. That's what, you know, like I'm always telling you, we need to get Kate on about once a month. I know we do. I don't want to have Kate on too much and it's not. I know that's what I'm always saying. Yeah, but we need to get her on more often. I can listen to this all day because she just comes on and, you know, we yell this all the time, but you get somebody a doctor like Kate on.

Number one, she's talking about. Kate Shanahan has a cool last website. It's called Dr. Kate. Yeah. Dr. Kate. Yeah. Dr. C. A T E. Dot com. Dr. Kate. Yeah. Get you some Dr. Kate. Yeah. You need to go to her website. You need to buy her books. I have two of her books, Food Rules and Deep Nutrition. They're amazing. You should get them. I think they're in our book club too. Yeah, they should be. It's not buzz. Let's get those books in the book club. You know, to do buzzy.

You get the big box. I might I might be Dr. Kate's new patient. Yeah, Kate, why don't you do something with Anna and we can you can work out some kind of deal where we'll bring you back on and you can check and I'll do. Anna, what do you think? Hi, that'd be a lot of fun. We could do a thing for the show. Yeah. And I can even cut down. I have I mean, I have so much blood work and

P work and saliva work and stool work. I can even send all that stuff to you to get start. You know what I mean? So we don't have to like start. Yeah, Kate. She'll send you all of her urine and shit right away. She'll send it right over. Mm hmm. Yep. I have an idea though. Here's my business idea that we can sell to the medical community because when I had to do a stool test, they give you like a French fry container to poop in like it's like one of those wax paper French fry containers that you get at the stadium.

And so my idea is to why don't we make it plastic and not, and it could be biodegradable, but not a French fry container, not a wax paper container that you poop in. I've seen like what, you know, what I'm supposed to do when I want to collect still samples for our companies that have like parasite tests, they give you this.

vile. That's about as wide as a dime. Yeah. Well, then you will give you the French fry container and then you're supposed to take the vile that has a little spoon built into the lid of it, you know, and scoop some out and then shake it. It's the whole thing is horrible. Yeah, revolting. And all I could think of was when we did the tour, when we were we did the medieval tour, the medieval museum, the torture museum in Florence.

And I was thinking of how just there's a shit in the streets and the medieval streets. And that's just all I thought about was like, how do these people live? Well, they were used to it. We have plumbing. We're so lucky.

Yeah, thanks, Mr. Crapper. Yeah, so you need to have somebody on then to talk about the fecal transplants for Clostridium Difficulties. I wanted to talk about that. I'm fascinated by those. Yeah, I had a friend whose dad had recurrent Clostridium Difficulties, which is a really serious diarrheal infection that's brought on.

Yeah, C diff brought very painful bloody diarrhea like can be life-threatening because you know if you can't clear it You lose weight lose weight and and it's it stays in the gut It doesn't like get into your bloodstream or anything, but you you know you lose your nutrition So he had like three or four recurrent episodes that was brought on This is the kind of thing that's brought on by use of antibiotics You know sometimes when you need it, but it's why we only want to use antibiotics when we need it

But so he ended up going halfway across the state of California to a doctor who was able to do one of those fecal transplants. And after like struggling for years with recurrent infections, he's been infection free now for something like four or five years. Wow, that's really good.

Yeah. Yeah, I've been hearing a lot of folks with like even just like really bad gut dysbiosis, not even like a terrible infection who've been doing it. That's why I've been looking into it because of that was the result of my stool sample. Oh, wow.

Yeah, gee. Yeah, so the thing is like, we don't know enough about it too. Like if you're not kind of at death's door, right? Exactly. No, and that's why I'm not pushing it. I'm just looking into it kind of thing. I'm curious to see where it goes over the next few years. Or you can just do it, take matters into your own hands. Like my dog does, and he goes down to the farm and, you know, eats a blue after, cleans up after the horses. They love that. Dogs love horse crap. Dogs love horse crap.

Yeah, it's crazy. And deer crap I've discovered too, because we have deer out here. They don't like bunny poop. Nope, but they like cat poop, which is the nastiest of all poops. Cat poop, they find delicious. Yeah, they cannot. That's like, you know, that's Lauren sitting here and he said it is pretty delicious. Jesus Christ. It's okay when it's sugar coated.

Kate, would you promise to number one, come back on and promise you and Anna can get together here and figure out how you can fix Anna. Yeah. We'll call it the fix Anna prop. You know, just, can we fix Anna? Can we do that? Could be a good case study. Oh, you're so nice. Well, I think, I think it could be a good case study because I know that we've had folks, especially women kind of fall away saying that this way of eating doesn't work.

And I'm always like, well, do you feel like I, it's like a base minimum. This is the base minimum way of the way that I need to eat, you know what I mean? And everything else is like fine tuning. But I'm like, if you feel better, that's worth it. But I understand that vanity is a big motivator and people will fall away and they're like, Oh, screw it. I'll just go join Weight Watchers again, meet the processed foods. I'm like, no, no, it was just as far enough. You know what I mean? So I know that I'm, I know that I'm speaking for many, you know, people out there who are,

not figuring it out, you know? Yeah, it's really hard. You know, I mean, it seems like it should be easy, right? Because animals do it. Well, in some people it is really easy. It's just like, you know what I mean? And that's great. So then then you go with any beat yourself up. You're like, well, what am I doing wrong? And you know, and Vinny knows because we've trouble shot this for years. But anyway, so we could we could have fun seeing seeing what's going on and

Yeah, I'll take you through the paces. Yeah, and we can have Kate back on in several weeks or whatever time you guys need to start doing this and we can do this help and help probably hundreds of other women out there who listen to this.

Sounds like a plan. Thanks. Hey, Shanahan. Thank you so much for coming on the show. Thank you for coming on, Kate. And I'm sorry that the, uh, you know, the, what was messing up, the Skype was messing up. And we look forward to having you back on. Tell Luke we said hi, by the way. Yes. We still do. Yeah. All right. Bye, darling. Okay. Bye bye. There she goes, Anna. God love her. She's always great. She has the most, her voice sounds like the peel of a church bell. It's so pretty.

Oh, you're so eloquent the way you say. She does. She has a pretty sounding voice. She does. She has a beautiful voice and she's a beautiful woman too. Yeah, that's that's great. Love me some Kate Shanahan.

Anna, we've got to go. Wait for three over, but that was way worth it. Yeah, it was. Anna, if you want, I can close up the show and then I can call you back on the phone because I got to start moving. All right. I'll give you a call in about five minutes. Perfect. All right. Back. There goes Anna. There goes Kate Shanahan. Folks, you know what to do.

Come on, you listen to the show. We talked about Amazon earlier. You can help out by going to VinnieTotteries.com, clicking through the Amazon banner. It puts a little coal on the fire, it gets the train down the track.

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