This is the second half of the Foody Bits podcast. Paul Wheaton and Jocelyn Campbell are on their way back to Wheaton Labs from a road trip and continue their discussion about health and food.
Paul is expecting the food systems that have been put in place at Wheaton Labs will start producing at a higher level next year and the hope is that eating locally from the property will help increase their health and well-being. Paul expects that once they are able to eat more foods produced on their land that their overall health will continue to improve, he might lose weight and it’s possible that he might stop wondering if since the Brain is primarily composed of fat does a low-fat diet influence your ability to think?
In an effort to spend more time being active Paul developed the 20/20 project time goal where he and Jocelyn spend 20 minutes a day on projects Paul would like to get done and 20 minutes per day on projects Jocelyn would like to get done. Paul’s projects tend towards larger items: Dry stack walls, Earthworks and road upkeep, new trails, a lot of Chop and Drop and the Hugelkultur Siege Ladder. Jocelyn’s projects tend towards smaller projects like hanging Planters, planting things and beautifying the Lab.
Jocelyn then discusses the book she is currently reading, Brain Maker, The Power of Gut Microbes to Heal and Protect Your Brain for Life by David Perlmutter and how the microbes you have might impact your health and well-being as well as your weight. The discussion moves on to how Paul’s fight against gallstones and gout restrict his food options to a fairly narrow range. Beef and pork are currently not on the list for Paul. No wheat or corn, no dairy except for mozzarella, yogurt and ghee. Minimal refined sugars in moderation and apple juice are on the list of things Paul can and should have. Lots of vegetables, lots and lots of vegetables. Paul’s go-to items currently are yogurt with an apple juice sweetened jams and chips made from cassava (links to these can be found in the Gout and Blood Type discussion). Limited amounts of chicken and fish, one egg yolk per day and as many egg whites as desired.
Their daily menu is usually eggs and greens for breakfast, lots of fermented veggies, moderate amounts of sautéed onions and garlic. Lunch tends to be more of a toss-up and for snacks Paul is able to have Peanuts, Cassava chips and vegetable dips (usually with Jocelyn sneaking lots of veggies into the dip). Dinners tend to be Taco Tuesdays, with black beans (the only kind Paul can eat), Thai peanut sauce over Zoodles (zucchini noodles), fruity salads, Fish Fridays, Spaghetti-flavored cake (lasagna), frittata’s, fresh greens with hot soup, coconut milk curries with veggies over rice.
After the listing of common meal types Jocelyn shares a list of threads on Permies that relate to food and health:
Gout and Blood Type discussion
What’s for Dinner?
Paul’s Cervical Radiculopathy
Save Your Gallbladder Naturally by Sandra Cabot MD
Nourishing Traditions by Sally Fallon
Perfect Health Diet by Paul Jaminet Ph.D. and Shou-Ching Jaminet Ph.D.
Eating on the Wild Side by Jo Robinson
Omnivore’s Dilemma by Michael Pollen
The Third Plate by Dan Barber
Paul and Jocelyn then thank some of the Patreon supporters and the discussion turns toward how Jocelyn stepped up and did most of the cooking for the recent PDC and ATC courses. Jocelyn relates she was told by an older women who attended the PDC that eating the food Jocelyn provided helped her arthritis subside. Jocelyn also discusses how pre-event food prep helped with the setup and that the food leaned more towards a vegan and plant-based menu then at some of the previous events. Paul did want to make it clear that if people who have special dietary needs are coming to events they need to make sure they bring their own items with them.
The podcast winds up with Paul and Jocelyn discussing their recent stay at the Enliven Bed and Breakfast in Kenmore, Washington. Enliven is a fragrance free facility that caters to travelers with sensitivities to fragrance and chemicals and is a place that they would like to return to when they are in the area.
Credit: Eric Tolbert
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This podcast was made possible thanks to:
Eivind W. Bjoerkavaag
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