ufc, cbd, books, blogging, and more live ... - paleo magazine...to the paleo magazine booth and set...

UFC, CBD, Books, Blogging, and More Live from Paleo f(x) 2016PMR Special Report

June 2, 2016

Tony: Hey, paleo-nation. I'm Tony Federico, and you're listing to paleo magazine radio, the official podcast of the original paleo lifestyle publication. This past weekend was the 5th annual paleo fx conference, and as usual it was biggerand better than ever before. With dozens of lectures, mastermind panels, cooking demos, and hundreds of vendors, it's a veritable paleo wonderland, but my favorite part is by far the people. If you walk in any direction, it's only a matter of seconds before you run into someone exceptional.

I'm not being hyperbolic. That's literally how I recorded today's show. I went to the paleo magazine booth and set up my portable mic, picked a direction, started walking, and grabbed the first person I came across. The result is a slew of on-the-spot interviews and conversations that feature everyone from a 14 year old paleo blogger to a UFC superstar. Since everything was recorded on-site and right in the middle of the action, there's a good amount of ambient noise, but this is what it's like at paleo fx.

There's always something going on and it's hard to decide what to pay attention to. Inevitably you'll get pulled into someone's orbit and have a conversation you'll never forget. This is the closest you'll get to the experience of paleo fx without actually attending, which obviously I recommend. If you missed this years show, or if you were just there and can't wait to go back, this will hopefully hold you over until 2017. All right y'all, it's time to head down to Austin, Texas. Paleo magazine radio, and paleo fx starts now.

Marisa: My name is Marisa Moon, and I'm behind my longevity kitchen. I was honored to be nominated for best new blog this year for paleo magazine.

Tony: Congratulations.

Marisa: It was such a big deal to me because I had no idea how to blog, and it was only a year ago that I started. I'm not even a computer person, so learning touse word press, and just get all the information online was just a whole new thing. Sharing that with people, and seeing that readers are interested, strangers, has been so powerful. It's given me the opportunity to find businesses interested in sharing this message as well. Now I'm speaking in public about eating real foods. My whole perspective is just maximizing nutrition and minimizing toxins. I like to really emphasize ancestral foods, thepreparations that have been lost through time.

I'm very inspired by Weston A Price and the perfect health diet. Russ Crandall, your best friend, I really love his perspective and appreciate how he has wiggle room for comfort foods and safe starches and things that really can fill up the plate, and don't contribute to our toxic load. They are sometimes overlooked because they don't carry the nutritional punch that are in all the other vegetables and fruits in our diet. At the same time, because they're so safe and harmless, and they make us happy, and humans have always enjoyed them, I think they should be included.

Tony: Maybe it's a different form of nutrition.

Marisa: Yeah, exactly. It's nutrition of the soul.

Tony: Is this your first paleo fx?

Marisa: This is my second.

UFC-CBD-Books-Blogging-and-More-Live-from-Paleo-fx-2016-PMR-Special-Re... of 21

Tony: What do you think about this year? Kind of coming into it from a little bit of a different place.

Marisa: You know what, it is funny how much different it is your second time around, but I know I worked way too much this time. I need to really go out and talk more to people like you. I'm going to do that next year. When I come back it's going to be a lot of my time donated to the real fit score team, but it's alsogoing to be about my longevity kitchen, and just talking to the people in the booths is so fun because there are products that are so progressive, and well researched. They may never make it to Chicago, where I'm from, and this could be sometimes the only opportunity I'm aware that they exist. I'm excited. Today during my lunch break I'm going to hit up a bunch of booths, and did you see that bone broth powder?

Tony: I did, it's amazing.

Marisa: I'm like, "What? You dehydrated bone broth?" I think that's cool because I'm always pushing bone broth. Anything I can do to get people to open their mind to that concept that it's not a hassle, that it's easy even if your busy, and I'm interested in learning more about that.

Tony: Awesome.

Marisa: Yeah.

Tony: Well, hey thanks for stopping by.

Marisa: Thanks for your time.

Tony: Thanks for checking out the podcast and being here at paleo fx.

Marisa: Oh yeah, you're the best. Thanks.

Jeff: My name is Jeff Schmidgall, I'm co-founder of Bubba's Fine Foods. Well, firstof all we're here to support the paleo movement. It's changed my life. It's whywe came up with Bubba's Fine Foods, a snack food company making grain free snacks. I was missing them in my life when I went to paleo. It changed my entire health. I was missing savory, crunchy snacks. My brother in law, my business partner, came up with a snack mix on family vacation made from banana chips and nuts. It was savory, it was crunchy, and it just felt likethe last remaining missing part of my life.

Tony: The missing link.

Jeff: Yeah, came to be. I told him right there, I said, "Okay, I need you to make more so I can buy it," and then we were at the breakfast table and I said, "You know, I think other people would probably eat this too." I bought a web domain name right at the breakfast table. We started Google-ing how do we run a food business. One month later we were putting out product, and we'rehaving the time of our lives. Really it's about bringing clean, minimally processed food to the world that tastes great because the food system is broken.

Tony: Totally.


Jeff: One starfish at a time we want to fix the system.

Tony: Tell us about some of the products specifically, and then some maybe customer feedback, what people think about it.

Jeff: Sure, sure. We have two product lines. We have snack mix, and we also have a oat-less granola that we call un-granola. The snack mix is banana chips, cashews, pecans. It's a whole new twist on the banana chip. Most people will come to us say, "Hey, we don't really like the taste of banana chips." When they try it they're like, "This can't be a banana chip," because ittastes like a potato chip almost. People are normally quite shocked when they have the snack mix, and very thankful that they have savory crunch back in their life because most of the time it's kale chips, or pork rinds for your savory crunchy.

People want something more than that. Then the un-granola is a crunchy granola experience, not soft and chewy, not too sweet, but we use an egg white in our un-granola. Provides some protein, nice binding, crunch, and because a lot of granola's out there are using a honey or a sweetener for their binding, we don't have to use very much honey. A lot of people when they eat the un-granola's, it reminds them back of their old cereals back in the days of Honey Bunches of Oats, or Cocoa Pebbles, that taste experience kind of brings them back to the old cereal days of their youth.

Tony: Awesome. Got to hit those nostalgia buttons, right?

Jeff: That's right, yeah.

Tony: I had a chance to sample some of your original savory snack mix just a moment ago, and that chex-mix nostalgia really kicked in, but without any of the guilt or [crosstalk 00:08:07] or anything.

Jeff: Yeah, right. You read the back of an ingredient list of a chex-mix and it's a chemistry experiment gone bad. I mean, it just makes your head spin nonetheless. To have a clean ingredient list from anybody is just a wonderfulthing to see.

Tony: It still tastes just as good if not better.

Jeff: Yeah, right. Right on.

Tony: That's awesome man. We appreciate the work that you're doing putting salty, savory, crunchy back in the mix for us paleo people.

Jeff: Yeah, thanks for having me on.

Tony: Hey guys, Tony here. Coming up is a clip from a conversation I overheard between doctors Grace Lou and Sarah Valentine. They were talking about gut health and the micro-biom, in other words, poop, but in the most scientific way possible. Enjoy.

Speaker 4: I think that one of the issues we're seeing in the ancestral health movement is the mixed messaging in terms of things like vegetables, starchy tubers, these foods that we know are really profoundly important for gut health, or saturated fat intake.


Speaker 5: Yeah. When I pound like 6 egg yolks, I feel like gold.

Speaker 4: I think there this-

Speaker 5: You get [inaudible 00:09:22], it's so healing for the gut lining.

Speaker 4: There's this great U-shape. Too low is clearly a problem. You've got this amazing response area where you're actually getting what you need to support health, and actually have healthy cell membranes. Then you get the too much where you're actually negatively impacting what type of species are going to want to grow in your digestive tract. I think we tend to, in the paleo movement, actually really overdo saturated fats.

Speaker 5: Some people may get gut problems. They don't have [inaudible 00:09:51], so if you don't have a [inaudible 00:09:52], or utilize fat, but you're just making fatty poop. Even though it may not float, it's still fatty poop. When you do testing, it's fatty poop. Undigested fecal fatty acids, cholesterol's, and lipids. You wouldn't know unless you test.

Speaker 4: Right.

Speaker 5: I totally believe in testing that [inaudible 00:10:05].

Speaker 4: Yeah.

Jimmy: Hey, I'm Jimmy Moore from Livin' La Vida Low-carb, and I'm at paleo fx because this is where I'm going to be. This is the place to be if you're in the community, and you're interested in connecting, I can't really think of to many other places where you can connect with all these people, all these speakers, and all the vendors that are here. It just seems like they attract thebest of the best every single year.

Tony: Absolutely. What's standing out this year in your mind? Is it new products, is it new personalities, is it some of the information in the talks? What's the thing that's really kind of struck you personally as significant.

Jimmy: What's always interesting to me is how they keep doing these same conferences every year, but it's different people every year. I think the number of first timers is always an encouragement, and we've seen it literallyevery year. You and I have been here every year since they started and it just seems like every single year, "Oh, have you ever been to paleo fx before?" "Oh no, it's my first time." It just seems like there's just such this movement. You've heard rumors, okay, paleo is kind of not as big as it used to be. I haven't seen evidence of that. It seems like the fervor for it ... Maybe people aren't always calling it paleo, maybe they're calling it real food, maybe they're doing some other form, or some spectrum of paleo.

Tony: Keto?

Jimmy: Yeah, they could be doing the keto-paleo. I say I'm primaleokeogenic.

Tony: Nice.

Jimmy: Then other people could be doing a higher carb, but we're kind of all on that same spectrum. It's going to be interesting to watch how the terms change. I know this is paleo magazine, but it could be health magazine in a couple of


years. This could be health fx in a couple years. I think that's natural ... Or real food fx, or whatever, real food magazine. I just think people like coalescing around a movement, and this is definitely still a big movement.

Tony: Yeah. Obviously you're more on the low-carb side of the spectrum. Anything in terms of information or products that really stand out as perhaps useful forsomebody who's pursuing low-carb, or a keto version of paleo?

Jimmy: Yeah, I mean, you have to just read labels. There's a lot of companies that are out there ... I don't remember specific names, but I've seen a few companies that had, they even advertise, keto bread. It was like genuinely really good. They actually had it tested in a lab. They were here last year, and I challenged them. I said, "Okay, you claim it's keto. Let's test it and let's see what's in it." She tested the sugar/carbohydrate content. It came back not detectable because the yeast had eaten up all that was ... The little bit that was in there had eaten it up, so it wasn't even detectable.

I'm like, these products that have integrity, that are open and honest about what's in it. Then market it as such, I really like that. Now, another company that's here this year is the keto OS company, Pruvit, so it's the exogenous ketones. It's a really good boost for people that kind of want to get a kick start into ketosis. It doesn't replace cutting carbs, monitoring protein, increasing fat, like we talked about in my book, Keto Clarity, but it does give you an adjunct to that. If you have cancer, you have Alzheimer's, even if you're an athlete who wants to be fat adapted and get that boost of ketones, drink some of that stuff before a race and it gives you that boost to be fat adapted.

It's kind of cool to see a wide variety of different kinds of people here. It's not the same vendors that's been here. I've been to every one of these and I seebrand new people here that have never been here before, so I'm encouraged by that. I'm encouraged to see that there are more companies focusing on the health benefits of the fat. When we first started doing these conferences, the fat wasn't really the focus.

Tony: More protein-centric.

Jimmy: It's more protein-ey. Now I see a lot of the shift to the fat. Bone broth is another one which I'm very happy is being promoted here. There's at least 5 vendors that I've seen that were having bone broth, which I haven't really seen that before in the past. It's always cool to come, and it kind of puts you on the cutting edge of where the movement is going, and I'm really liking what I see.

Tony: That's awesome man. Well, thanks for stopping by.

Jimmy: Yeah, man.

Joshua: I am Joshua Wiseman, and I am at paleo fx because ... I don't know. Maybe I should start with my story.

Tony: There you go.

Joshua: Okay.

Tony: Well, we've talked to you before. We know that you're somebody who went


through a huge health transformation, and you've been in the paleo businessfor a couple years now. Your cookbook, slim palette, did very well. Your blogis very popular. You've seen the movement kind of change over the past couple years, and you yourself have changed a lot over the past couple years. Tell us a little bit about that.

Joshua: Yeah, so actually now that I think about it, I started coming here because I lost over 100 pounds at the age of 16, and then I wrote my book which was apaleo book. I ended up writing it because I met the people of [victory belt 00:15:27] here and that sort of got me started on that route. I've been coming here for what? Has it been ... This is my 4th year I think.

Tony: 3 or 4 years, something like that.

Joshua: Yeah, I think this might be my 4th year because I definitely remember speaking either 2 or 3 years ... 3rd or 4th year I'd say. At this point I think that my diet and the way that I choose to eat has adapted for the better in terms of my mental health, and even my physical health, I think personally. I think a lot of the time your physical health will show up in your body somehow. Maybe not in physique, but maybe in a depressive way, or vice versa. If you're feeling negatively toward your choices in food in the sense ofwhether ... It has both sides.

Tony: Overly deprived, or ...

Joshua: Whether it's overly deprived, or you feel like you're eating too poorly. There'stwo ends of the spectrum there I think, and both ends are going to show up in sort of a depressive state. I think that I was sort of in that position after a while of losing the weight. For a while I was just kind of stuck in this position where I was so afraid of losing everything that I had worked so hard for.

Tony: When you say losing everything, gaining the weight back and kind of reversing of the mental health.

Joshua: Right, because it does happen. That happens to people. Then again it depends on how you lost the weight. If we're talking about biggest loser where they're losing weight way too quickly, then it's very easy for it to come back. I lost it over a very long period of time, about a year and a half. That's pretty quick, but I think it's a fairly steady pace. Especially for a young kid who has a relatively functional metabolism. That sort of created a body dysmorphic/orthorexic moment of my life which lasted I don't know, probably a year.

Even when my book came out, I think that was probably my skinniest, but I really had no idea what was going on. I felt great, I was eating paleo. I felt amazing. I had good energy levels. I could workout for hours and feel fine. I was eating plenty of food, but I wasn't eating enough say carbohydrate for my young body that really ... I had no idea. I wasn't eating carbs, I wasn't eating a lot of fruit, and I felt very controlling over my diet. I need to expand that a bit I think, so I did. I've continually expanded, and expanded, and expanded, seeing how far I can push the boundary.

People are kind of looking at me maybe as a paleo rebel kind of thing right now because I've been sort of making my own bread, with the gluten's. Gluten in myself. I think that a lot of people ... This is actually on a shirt, but I think a lot of people are seeing the road to hell is paved with gluten. That's a


shirt from primal palette actually, [inaudible 00:18:23] Hayley. I think that there's a place for it, probably, somewhere in the diet, at some point. I'm not saying that like your most essential nutrient is gluten, but I'm just saying that ...

Tony: Maybe we shouldn't fear it so much.

Joshua: Maybe we shouldn't fear it so much. Maybe we should look more into the preparation of our food rather than just the fact that gluten is terrible, etc, etc.Because we have two different parties that are screaming their heads off at each other. We have one party that's like, "Don't eat any fat, and eat as much wheat, and gluten, and grains as you can." Then one party that's saying, "Don't eat any wheat, grains, gluten, and eat a shit ton of fat." It's likekind of a ... I don't know if I can say that. It's like kind of ... There's no middle ground at all.

Tony: Right.

Joshua: I understand the need for having some sort of level of extreme viewpoint in order to get people to listen, but I think that there's an existing middle groundwhere it could be more do-able for regular folk that don't want to go that extreme. I get that because paleo is growing, and it's growing quite quickly, but at the same time we're still but a small droplet of water in an ocean of people. We're a very small group still, while growing quickly, I get it. I mean, we're still big, but not as big as we think we are, yet. I don't know. I'm just sort of trying to ... You know Weston A Price foundation, right?

Tony: Right.

Joshua: The type of bread that I'm making is like Weston A Price type stuff. It's sprouted grain, I'm using einkorn wheat, which is the oldest form of wheat onthe plant basically, it's considered wild wheat basically. Some people who have gluten sensitivity don't respond negatively toward einkorn. I have sprouted grains, einkorn wheat, and then I'm fermenting it over 26 hours withmy sourdough starter that I made from scratch. It's wild yeast, it's naturally leavened, and it's baked in an oven at 500 degrees.

At the point ... Once that's done, you significantly reduce the [inaudible 00:20:18] acid, the anti nutrients, etc, etc, etc. To the point where you can really sit down and enjoy this for the ... Not just the artistic value of it, but it's a culinary experience as well as a dietary experience. It's all of these things put into one, and I think that that's kind of a good analogy for expanding to this. I'm not saying sit down and eat McDonald's an eat bread all day, that's not what I do. Sometimes I make bread every once and a while, but it's a 26 hour process. I'm not going to make bread every single day.

Tony: It's a traditional preparation, ancient grains. That's something that we talked to somebody earlier today. There's a new documentary coming out, what's with the wheat. They're looking at how wheat itself has changed. I think it's good that you're bringing attention to preparation because we see a lot of foods and food products that are technically paleo, but maybe their preparation leaves something to be desired as well. It's not just what it is, it's how it's made, how it's eaten, how it's experienced by the individual. Like youwere saying, is it something that's fulfilling you creatively, mentally, emotionally?


Joshua: Yeah, absolutely. Just like say ... What's a good example? Factory farmed beef versus grass fed beef. I mean, there's lots of debate about this, but for the most part the information that is on all the articles, and the science that's been done on it and what people generally choose in the paleo sphere. It's like, well, don't eat factory farmed meat, eat grass fed meat, now all of the sudden red meat is good for you, you know what I mean? In that sense it's the way that they produced it that made it healthy. Do you know what I mean?

Tony: Right.

Joshua: Say olive oil. You're not going to eat the regular olive oil, the one that says pure olive oil, where it's been heated, and treated, and sometimes extracted using hexane, etc. You're not going to eat that one, you want to eat the un-refined, cold-pressed, etc. That makes a difference. It's literally the exact same thing, but it's produced differently. My bread is not wonder bread. Because all the tests and studies that are being done on gluten sensitivity. Anybody who has any sort of problem with wheat are being done on products like wonder bread. If we want them to start talking about what's causing all this sensitivity, I mean we might want to start looking at that too.

I don't know the science behind it, so I'm not going to make any claims. All I'm saying is I don't think that they're necessarily making any sort of comparison between what kind of wheat. THey're grouping it all into one bad, terrible group. I'm not saying that wheat needs to be a main stake of someones diet, I'm just using it as an example of expanding ones diet. For me I found that it ... Expanding my diet, not just to wheat, but just expanding it I mean to carbohydrate in general, like white rice. Now that's being accepted in the paleo community, which is what I like so much about the paleo community is it's not just a one trick pony.

Tony: Right.

Joshua: There is so much more that paleo has to offer, and it's already expanding it'shorizons in the sense of well, back in the day it was just meat, vegetables, and water, and that's it. Now we're like, "Oh, well we'll dabble a little bit in white rice. We'll dabble a little bit in raw dairy. We'll dabble a little bit in [inaudible 00:23:24] now," so it's like we're opening ourselves up to these new ideas. I think if anything now is the time that I start being a little rebellious and feeling things out to see how that's going to look like for the average person.

Tony: Yeah.

Joshua: That's now I felt about my diet now. I'm here because I think that I want to observe and see how everybody else is doing. I think next year I'm going to probably do a talk about this.

Tony: Cool, man.

Joshua: I really, really want to talk about it. I think that there's a place for it, and I think that it would be beneficial. I'm just trying to clear up some dogmatic behavior, that's it. I'm not trying to adjust anyone's diet extremely. Everybody's different, not everybody can do the same thing.

Tony: Well thanks for sharing your idea for potential future paleo fx talk with us


here first at the paleo magazine paleo fx booth. Boom, thanks Josh.

Joshua: Thank you.

Karen: Okay, so my name is Karen Pendergrass, and I am the founder of the paleo foundation. We do the food certifications that you might have seen, so we've got paleo proof for farms and ranches. Certified paleo, which is huge here at paleo fx today. Then another one, paleo friendly, and paleo vegan. Yes, we have a vegan one. Was that 30 seconds?

Tony: I think that's perfect. You said there's a lot of people here this weekend that have gone through the paleo certification. Tell us a little bit about that. How does something become paleo certified? What does it need to ... What qualities are you looking for when you certify something as paleo?

Karen: Mostly what we're looking for is qualities that they don't have. It'd be dairy free, legume free, grain free, obviously. There are also other facets of it that would probably surprise you. There are a lot of food ingredients that you might read on a package that it will say it's one thing, and there might be some hidden stuff in there. We spend a lot of time, do our due diligence to make sure that every ingredient is what it says it is, and that it meets the standards of the certification program that it's entering into. The way a product gets certified, they have to submit their ingredients, they have to submit their suppliers, they have to detail every single thing that's in there. We have to know everything about it. Then once it's done with that process, then we promote it like crazy. That's kind of us in a nutshell.

Tony: Awesome. Have you seen a response, I guess, in the marketplace to the certification? Are the companies excited to join?

Karen: Oh my God, yes. Yeah, so I can talk about a couple companies in particular that it's made such an incredible impact that they got this certification. Coyo, that has the coconut yogurt. He was trying really hard to get into the SoPac and Nor Cal Whole Foods, and he used it ... He didn't even realize it was a huge selling point, but they were like, "Oh, it's certified paleo." He got into these regions, and he was stoked about it. He's one of my favorite companies because they changed the ingredients that were in the coconut yogurt just so that they could get the certification, just so that they could offersomething to paleo people. That was huge. There have been a couple companies that that's happened to.

Tony: Some reformulation?

Karen: Yeah, lots of reformulation. Couple people here that I can't mention, but ... Not going to mention that had to do some reformulation, but then they did it and they made incredible products, and they're selling incredibly well. I'm actually really proud of some of the companies that are here in that whole process.

Tony: What do you think is kind of the next step? Because obviously having certified paleo products is a big deal. What do you see kind of coming down the line in the next 5, 10 years for the paleo movement, and paleo certified?

Karen: You're going to be surprised, but I'm talking about this paleo vegan certification. There are a lot of retailers who have this issue. It's kind of like the paleo versus vegan world. The retailers are trying to make it work so that


not everybody is pissed off at each other, and have products, or product lines that meet both paleo and vegan structures. I think we're probably moving that direction where we're kind of not doing so much infighting with our products, but offering more so that it can meet both of those groups. I think that's what's going to happen next, so I'm banking on that.

Tony: Awesome. Building bridges rather than burning bridges.

Karen: Yeah, I think that's probably the smart way to go about this because I mean, vegans ... No body wants to admit this, but we have a lot in common.

Tony: Totally.

Karen: We do.

Tony: Care about food.

Karen: Care about animals, care about sustainability. We go about it in a completelydifferent way, but that's neither here nor there.

Tony: Right.

Karen: I think ignoring vegans is probably a mistake. Ignoring their issues that they take with this movement, that's a mistake too. I think if we come to the table and we talk about it, we could get a lot accomplished, so yeah, I'm about building the bridges and not burning them.

Tony: Awesome. Thank you, Karen.

Karen: Absolutely. Thank you, Tony.

Keith: What do I do? I'm Keith Jardine. What do I do, man? Right now I'm a proprietor of coffee, I guess. I got caveman coffee co., we're here at paleo fx.I'm doing that. I'm an actor, I do stunts. I'm into health and nutrition. We do the healthy coffee thing. Part of a kind of high fat, keto kind of diet that we're into. Yeah, I do that.

Tony: You're here with your buddy, Tate Fletcher?

Keith: Tate Fletcher, yeah.

Tony: His whole thing is pirate life, what's pirate life?

Keith: Pirate life, we've got pirate life podcast. We've been doing a lot of that here too. Pirate life is just something when we all got together as part of this whole culture here is about ... Just about taking responsibility for your life, and not going the way that conventional wisdom tells you to go. Things that are handed down, food pyramid type stuff. Like just, oh yeah, fat is bad for you, cholesterol, and all that stuff. Nah man, we're in the information age here. There's podcasts, there's internet. Just take responsibility, pirate your life back, take your life back, and kind of rebel against the norms that's out there.

Tony: Yeah, so it's not about plundering booty, it's ...

Keith: No.


Tony: Obviously a lot of people have probably heard about you through your mixedmartial arts career. What do you see as some of the challenges facing mixedmartial artists in terms of health, and how have you overcome some of thosechallenges?

Keith: It's interesting you brought that up because I just had my brain tested, and the guy actually gave me ... I was really worried about it. I'm like, nobody's had as much head trauma as me, and that's a big thing right now with the CTE's with football and all that. I was getting really worried about that too because I've been knocked down, knocked out quite a few times. I've sparred for a long time too.

Tony: It's an important part. You're not just-

Keith: Yeah, people are so much smarter. That's really where it's going. Guys at Jackson's camp right now are sparring [inaudible 00:30:33] once a week, if that. Where we were like 3 times a week hard back in the day, the more the better. People are starting to learn, it's the practices. It's all the concussions you get in practice that damages. Anyways, so you're talking about ... I don't know how to go.

We're getting into two. I got tested, and I got tested really great. I with I got tested after my last fight when I was a mess. My adrenals were whacked, I was like a 70 year old man with my hormones. I know my brain wasn't right either. I was depressed, and all that. I was worried about going down that wrong path that you see with ex-athletes, ex-football players and stuff that don't know what they're going to do. They already peaked in life, that kind of thing. After doing this high fat diet for a few years now, it has to be because guy was actually surprised.

He tested me at the elite level, and said that if I wanted to, he'd clear me to fight again which was really cool. I'm talking to him about my diet and stuff, and that's what he prescribes for people that have brain problems, is like really high fat stuff and all that. It's interesting you get into that stuff. [inaudible 00:31:45] talks about it, about how ... I don't know if that's how youpronounce his name, I've only read it before.

Tony: I think so, that sounds about right.

Keith: Talked about how the gluten's actually bypass the blood, brain barrier, and they collect in the brain and all that. Getting hit in the head and the concussions has a similar process as that. It's really interesting, cool stuff that I got into.

Tony: You're fighting the inflammation. High fat diet, nourishing the brain, healing the brain. You also do some mind, body stuff, you also do some yoga, right?

Keith: Yeah, I do yoga. I practice my own type of meditation every day. I have a yoga studio. My thing right now, what I'm really into, is I go out ... I live in a neighborhood in Albuquerque that's right next to the foothills, and I go out onthese walks. That's my meditation every night. I like to do it around sundown,and it just resets me for the next day man. It's amazing how your head is flooded on the way, I take my dog out. The whole way out my head is flooded, and then I turn around to come back, I look at the sunset, whatever, and it's just peaceful the whole way back. That's my kind of walk and


meditation I'm doing every day now.

Tony: There you go. Sounds paleo.

Keith: Yeah, really right?

Tony: I mean, that's how nature made it.

Keith: I'm moving around, yeah.

Tony: [inaudible 00:33:06], thanks for stopping by our booth.

Keith: Thank you, man.

Tony: You're about to listen to a chat that I had with River and Tarren Greenfield. Ifyou recognize their last name, you probably know their dad, fitness expert and podcaster extraordinaire, Ben Greenfield. This is actually the boys first ever podcast experience, and I have a feeling you'll be hearing more from them in the future. All right guys, can you say your names right into the microphone?

River: River.

Tarren: Tarren.

Tony: What did you do here at paleo fx this year?

Tarren: Conference on cookies.

Tony: I thought you made something out of crickets?

River: Yeah.

Tarren: We made something out of crickets.

Tony: What are you about to make out of crickets?

Tarren: Pad-Thai.

River: Pad-Thai.

Tony: Cricket pad-Thai?

River: Yeah.

Tony: All right, so tell me what cricket pad-Thai tastes like.

Tarren: The crickets taste like toasted nuts.

River: Kind of like ... Yeah, toasted ... Maybe like toasted nuts, something like that.

Tony: They just taste like toasted nuts, like an almond maybe?

Tarren: Something like that.

River: Yeah.


Tarren: We're not using rice noodles, we're using shirataki noodles which are basically-

River: Seaweed.

Tarren: -Japanese yams.

River: No, japanese yams.

Tony: Oh, japanese yams for the cricket pad-Thai. Do you recommend that people use those?

River: Yeah.

Tarren: Yeah.

Tony: Are there any health benefits that you know of?

Tarren: What?

Tony: Do you know of any health benefits to shirataki?

Tarren: Oh, there's fiber.

Tony: Oh, nice. Fiber is good.

Tarren: Not that much sugar, something like that.

Tony: Not a lot of sugar. How do they taste?

Tarren: I don't know, kind of like bread-y or something like that.

River: Like seaweed.

Tarren: They smell like the sea when you first open it kind of.

Tony: They smell like the sea, is that a good smell?

Tarren: Yeah, like sea water. I don't know.

Tony: All right guys. Well thank you for coming to paleo fx this year. Hope your cooking demo goes well and everyone likes your crickets.

Tarren: Okay.

Tony: You want to try that thing that we did the last time where you say, "I'm River, and I'm Tarren, and you're listening to paleo magazine radio?" You think youcan do it?

Tarren: Yeah.

Tony: All right, so who's going to start?

Tarren: Me. I'm Tarren.


River: I'm River.

Tarren: You're listening to paleo magazine radio.

River: [crosstalk 00:35:26] magazine radio.

Tony: Nice, good job guys.

River: Bye.

Russ: I am Russ Crandall, I am the blogger behind thedomesticman.com. I am a cookbook author, I wrote the ancestral table and paleo takeout.

Tony: Obviously you've been on our show many times.

Russ: Yeah.

Tony: People should be pretty familiar with who you are. What do you think about paleo fx this year.

Russ: It's a little different. I've really seen a newer generation of people kind of cropping up. It's amazing to me to kind of walk the halls and not recognize everyone. It's been a really kind of neat experience meeting a lot of new people who are really excited about the brand. Not the brand, but the movement. It's just kind of cool. It's like new blood, new life into the whole system. I really like it.

Tony: Any upcoming paleo stars on your radar?

Russ: There are a couple. That's one thing I've seen too. A lot of new food blockersare just kind of coming ... People who are just now starting to come out with cookbooks, so it's been really kind of need. Cassie from fed and fit is here, and she's doing cooking demo right now actually. She has a book coming out soon. Yeah, it's just really kind of neat.

Tony: You're not retired yet. You're still in the mix.

Russ: Yeah.

Tony: I think you've got a cookbook up for a best new cookbook award?

Russ: I do, I have a best new specialty cookbook, and best new cookbook. It's bothfor paleo takeout, but I got two categories which is kind of cool.

Tony: What do you think your chances are for taking home the crown?

Russ: I think they're pretty good. I think that paleo takeout was really well received. I've got double the shot because I've got two categories. Hopefully I'll get one of them. We'll see.

Tony: What do you have going for the future? What's the next step for the domesticman?

Russ: I am plugging away at the website. I do new recipes every Tuesday which keeps me busy. Then at the same time I am working on a third cookbook. I'mnot quite ready to announce it all the way, but it'll definitely be out 2017.


Tony: Awesome, man. Well, looking forward to it. Thanks for stopping by.

Russ: Thank you.

Sadie: Hi, I'm Sadie. I'm a 14 year old paleo blogger, and baker. I have a baking website, goodies against the grain.

Tony: Tell me about goodies against the grain.

Sadie: On there I share all of my recipes for easy paleo, gluten free desserts.

Tony: What is your most popular recipe? Or your favorite, maybe.

Sadie: I think it's my pumpkin chocolate chip biscoti recipe.

Tony: Mm-hmm (affirmative).

Sadie: That was in the paleo living magazine.

Tony: Awesome.

Sadie: It got a lot of good feedback. It's so yummy, and so easy to make.

Tony: What's in it?

Sadie: I use a lot of almond flour in my recipes, and eggs for good protein and fats. There's also pumpkin of course, and chocolate chips. I use all fair trade dark chocolate.

Tony: What's it like being a 14 year old living the paleo lifestyle? That's not really something that you hear a whole lot of kids doing.

Sadie: Well I actually, I love it because it's really great. I actually get to educate all of my friends on it, and everyone I meet. It's just such a good way to live. I feel like especially being a teenage girl it's really important because so manyteenage girls are afraid of eating in general, and fat. I really like to spread themessage about how, especially to teens, that fat is good for you, and eating is good for you. You can make it fun and enjoy it.

Tony: What's the biggest question that your friends have when you're talking to them about paleo? What's the thing that they say? Do they give you a hard time about it, or are they more interested?

Sadie: I think they're really interested. I get a lot of people that I don't even know at school that have seen my posts on my blog or Instagram, and they're like, "So, what is paleo?" It's a really good conversation starter also. It's surprisinghow many people have heard of paleo. It's really exciting, and I like to teach them about it.

Tony: What do you think the biggest thing, just from your perspective, what's wrongwith the way that most kids eat? What do you see as the biggest ... Where they're messing up?

Sadie: I think there's a lot of peer pressure to eat junk food and it's sort of seen as cool. I think that's sort of starting to phase out, but it's still totally there. It's


cool to eat the junk food, and I'm trying to make a point of it's cool to eat the healthy food.

Tony: Awesome.

Sadie: Yeah.

Tony: Well, hey, that's exciting. Thank you so much for stopping by.

Sadie: Thank you for having me.

Shannon: Great, I am Shannon Drake. I am-

Tony: Shannon [inaudible 00:40:00].

Shannon: [inaudible 00:40:02], yes. I am here with my two companies. The dirt, which is all natural oral care products. We're doing super natural oral care.

Tony: Super natural, nice, I like it.

Shannon: Jambo super foods which is a CBD supplement company, and in California we also sell THC supplements that are all paleo certified.

Tony: Just to kind of put it out there in terms that people can understand, we're talking about the world's first paleo-approved cannabis edible.

Shannon: Yes.

Tony: You guys, you were here last year with the dirt. This is the first year here with Jambo.

Shannon: Actually this is the second year with Jambo.

Tony: Oh, you guys did have Jambo here last year.

Shannon: We did a much smaller booth last year with Jambo, yeah.

Tony: Got you. What's the reception been like because in the paleo community, we're going counter to the nutritional wisdom. We're kind of disregarding a lot of the history of diet in terms of what the government wanted us to do. It seems like cannabis would really kind of fall right in line with the paleo mentality to some extent. Have you found that to be true? What are you seeing on the ground?

Shannon: Yeah, we've had really great feedback on that. A lot of people either are curious, or they already use it themselves, and they're excited to see a company kind of making a product that's more approachable and breaking ground. We have a lot of people coming up to us and thanking us for showing face, and being the responsible, acceptable brand that's showing everyone that this is not just a weed. This is something that can change yourlife, that can help you deepen your connection with yourself, that can help your physical fitness.

We're getting a lot of people secretly telling us that they do all their routines with a little cannabis. I won't out anyone, but some famous people have come up and told us they do it. It's just all been positive. The only push back


we get is just people who, because of the regulation in their state, they can't get a product that's consistent, and they take too much, which is exactly what we're trying to fix by having super consistent, easy to use products.

Tony: Mm-hmm (affirmative). For somebody out there who might hear this, and they're saying, "Oh, that's unhealthy. It's not good for you." What do you, andit doesn't have to be super detailed, but what do you know about some of theactual health benefits of including cannabinoids, because you have non-psychoactive products as well, the CBD products. What about just cannabinoids in general and how they might be beneficial as a health adjunct.

Shannon: Well, the cannabis plant is non-toxic. Completely non-toxic. It has no lethal dose at all. Alcohol has lethal dose, caffeine has a lethal dose, we all love caffeine.

Tony: Water has a lethal dose.

Shannon: Water does too. Our entire body is covered in cannabinoid receptors. They're not necessarily tuned just to cannabis. Cannabinoids are in a lot of things, but they're very concentrated in the cannabis plant. You can also create them endogenously. What we're finding is the cannabinoid system is a homeostasis system. It balances things out. My personal intuition about it, and I'm not a scientist, but I work really close in the health industry, and I know a lot about the plant, is that I think that a lot of health issues we're seeing that seem kind of unsolvable, or mysterious, I think are a problem with the endo-cannabinoid system.

You can use CBD, the cannabidial, which is the non-psychoactive part of theplant. It seems to really balance out that system because even if you're a healthy person and you take a little CBD every day, you just feel good. It's like a bliss-y kind of ... You know when you achieve something awesome, or you do a really good workout or yoga class? It just gives you that feeling which I think is the balancing factor of the cannabinoid system.

Tony: Mm-hmm (affirmative). That's not really something that we're taught about in school. We're not really taught bout this cannabinoid system. We are told that there's neurotransmitters, and that depression can be a result of not enough circulating neurotransmitters in the brain, but we're never told that there could be diseases that are related to a deficiency in cannabinoids.

Shannon: No, because we really didn't know much about it not that long ago. It's very, very new. On top of that, the CBD's, they're just an anti-inflammatory. As youknow, as everyone knows, inflammation is a huge problem that affects your whole system. You get migraines, you get irritable bowel syndrome. It's like ifyou ran a car that didn't have any oil in it.

Tony: Right.

Shannon: On top of all these sort of new, magical seeming health benefits, we just know that it's anti-inflammatory, and it's a really strong anti-inflammatory. It's just good, it's a magical plant, it does everything.

Tony: For the CBD products, those are available to people outside of your own home state of California?


Shannon: Yeah, those are nation wide. As long as they're from the hemp plant and they have less than 1% THC, which our products do. They do have, out in the world, they have blends that are THC and CBD, which tend to be better for people who have really chronic illnesses tend to need a little THC in it too. There's an entourage effect, but there's a slew of benefits to straight up CBD products. Those you can get anywhere, so it's a great alternative.

Tony: Awesome. Just for you personally, as somebody who's been to a couple different paleo fx events, what are you interested in outside of your own booth?

Shannon: I really like the gadgets. I really want a vibration plate, those are great. The samina bed is really cool, have you checked that out?

Tony: No.

Shannon: That's amazing. The slats are flexible, it's all organic cotton and wool, there'sno synthetic anything in it which I love because I'm really turned on to synthetic fibers in a way that I don't like synthetic fibers for multiple reasons. They don't feel good on your skin, they're not natural, and they wreak havoc on the environment. Beds are a huge block of synthetic fabrics and metal. I think what they're doing with all wool and cotton bed is-

Tony: Well a pitcher of chemicals too. I mean if you look at the memory foam mattresses that are really popular, they're out-gassing lots of volatile organic compounds. It's like sleeping on a giant chunk of rubber that's derived from oil. That doesn't seem [inaudible 00:46:17].

Shannon: It's not even rubber, it's like weird catcher rubber.

Tony: The vibrating plate, the all natural bed.

Shannon: Let's see, the food is always great. There's always a new spin on something that's really good. There's some really great tortillas that taste like how I remember tortillas taste.

Tony: The last time you ever [crosstalk 00:46:38].

Shannon: The last time I had them, I bought one, I was like I'm putting [gee 00:46:41] on this and salt, and I'm eating it straight just like grandma used to do. That was amazing, and just seeing everyone. We've been here three years now. I've been doing paleo for like 8 years. It's kind of a family reunion every time we come. We get to see how everyone has grown, how great everyone looks. I swear I go to a lot of events, and paleo fx has the best looking people. Across the board. On average you're like 8's. That's fun.

Tony: The paleo diet seems to be working?

Shannon: It seems to work, yes.

Tony: Awesome. Well, thanks for stopping by, Shannon.

Shannon: Yeah, thank you.

Speaker 15: I'm Sue Moore from changing habits. I'm over here from Australia, coming to America to promote a documentary called what's with wheat. The


documentary is all about how wheat has changed over time, and how it's notas pure as how it used to be. I'm just out here to educate as many people aswe can to know about that.

Tony: What was wheat like 100, 200, 300 years ago? What was the type of wheat that people were eating back then?

Speaker 15: Yeah, well it was really pure. [inaudible 00:47:54] wheat was one of them. I suppose it's really educating people to get back to find the pure source of wheat if that's what they want to eat. If they are gluten intolerant, then look for other alternatives.

Tony: Are there ways for people to get ancient grains? Are those becoming more available?

Speaker 15: Yeah, I don't know about in America, but I know that in Victoria, in Australia, changing habit source is a product in the wheat, and that's pure. How they actually harvested it back in yesteryear.

Tony: When you say pure, what do you mean by that? Do you mean non-GMO, they're growing it organically, what do you mean by pure?

Speaker 15: Yeah, absolutely, so non-GMO, organic, no fertilizers. Majority of the wheat today has quite a lot of lisophate and chemical additives, which is in everything. Because wheat is in so many products now, it's not just the wheat that's causing the issues, it's the additives that's been added to that. It's just educating the population about that.

Tony: Have you seen anybody who was on a grain free diet be able to reincorporate grains albeit these ancient pure forms?

Speaker 15: Yeah, myself personally. Yeah, I was diagnosed with MS a couple of years ago. I completely changed my diet, so I cut out gluten, dairy, and sugar. I had 8 lesions on my brain, so went really into the paleo diet, and through that kinesiology, meditation, number of things. 9 months later I went back to my neurologist, and he said that the 8 lesions on the brain, most of them hadcompletely disappeared or significantly diminished.

Tony: Wow.

Speaker 15: I can't say it was one because I did everything naturally, and that's without any medical intervention at all. I now personally can eat grains. It was all to do with the gut. I think there's a lot of people that have walking around with leaky gut syndrome, or their micro-biom isn't as strong as what it is. It's just really eliminating things from your diet and then building back up. Everyone is different, so you've got to really have an understanding of your own body.

Tony: Awesome. Well congratulations on your own health transformation. Looking forward to checking out what's with wheat.

Speaker 15: Thank you so much.

Tony: Awesome, thank you.

Speaker 15: Thank you.


Tony: All right paleo nation, I hope you enjoyed our 2016 paleo fx wrap up show. Incase you're wondering, I will be including links to all of today's guests in the show notes for this podcast. We'll return next week to our regular schedule, and until then I'm going to leave you with a taste of real food hip-hop broughtto us by DJ Cavem and Alkemia earth, special guests at the live paleo magazine award show held for the first time at this years paleo fx. Paleo magazine radio is brought to you by the paleo media group. Our show musicfeatures the song light it up by Morgan Heritage and Joe [Mersamali 00:51:03]. Paleo magazine radio is produced by me, and on behalf of everyone at paleo magazine, thank you for listening.


ufc, cbd, books, blogging, and more live ... - paleo magazine...to the paleo magazine booth and set...

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