Latest / In Moderation / Guessing Games, Protein Champions, and Fiber-Rich Discoveries

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Guessing Games, Protein Champions, and Fiber-Rich Discoveries · In Moderation

• 0:18
  Speaker 1: Hey everybody, welcome to the podcast where I ask Rob to guess what drink I'm opening.
• 0:22
  Speaker 1: Just by the sound of it.
• 0:24
  Speaker 2: All right, it's Take it in figure it out.
• 0:27
  Speaker 1: Is it Code Red?
• 0:29
  Speaker 1: No, you're never going to guess it.
• 0:31
  Speaker 1: It's V8.
• 0:33
  Speaker 2: Oh, I was never going to guess that.
• 0:35
  Speaker 1: No, you would never guess that I'm telling you lately I've been getting into it.
• 0:38
  Speaker 1: It says two and a half servings of vegetables in this can right here.
• 0:43
  Speaker 2: I know a lot of people don't like it.
• 0:44
  Speaker 1: I grew up like my mom was like vegetarian for a long time.
• 0:48
  Speaker 1: She was trying to get me healthy and shit you know all that good stuff, and so she was like V8, that's like veggies and whatnot, and I just kind of grew up with it and I really it's got three grams of fiber and it's only what 60 calories.
• 1:03
  Speaker 1: Oh, 10 grams of sugar.
• 1:05
  Speaker 1: Oh no, it's almost like vegetables have sugar in them and you know like and I know people always say like the sodium and whatnot, like, yeah, it fucking does have 900 milligrams of sodium, which is like half of what you need in a day.
• 1:17
  Speaker 1: I get it.
• 1:18
  Speaker 1: I tried the low sodium one.
• 1:19
  Speaker 1: It's awful, it's so bad I can't.
• 1:25
  Speaker 1: I can't do it Like I listen it balanced right, a little bit of sodium, but like also vegetables, right and fiber.
• 1:32
  Speaker 1: So you got to find that middle ground and the middle ground.
• 1:35
  Speaker 2: For me, the thing with sodium is I'd rather tell people exercise more instead of worry about your sodium intakes that much, unless you've got heart conditions, of course.
• 1:46
  Speaker 1: That's the thing is with sodium.
• 1:47
  Speaker 1: People are always like, why don't you talk about it?
• 1:49
  Speaker 1: It's like it's so important.
• 1:50
  Speaker 1: I think we've talked about it before as person to person.
• 1:52
  Speaker 1: If you have high blood pressure, if you have, you know, heart disease and these things, then yes, it's much more important for you to watch your sodium intake Absolutely.
• 1:59
  Speaker 1: For you to watch your sodium intake Absolutely, Like the DASH diet is meant for people with, like a history of heart disease and it's meant to lower sodium, along with other things, of course, and like I get it.
• 2:06
  Speaker 1: But for your average person who doesn't have those things, if you're exercising, drinking enough fluids, also getting your potassium, like that sort of thing, it's not out of all the things, right, Like I.
• 2:17
  Speaker 1: Just I'm less concerned with that than people not getting enough fiber, not exercising enough and not eating enough fruits and vegetables and all these things.
• 2:25
  Speaker 1: So it's just like you've got to pick your battles, you know.
• 2:28
  Speaker 2: Yeah, but speaking of protein and fiber, I believe we've got some top 10 lists that we can go over.
• 2:33
  Speaker 1: Oh, that's what we were doing Right, right before this.
• 2:36
  Speaker 1: That's right, we didn't have a guest, so we were immediately trying to think of what we could do.
• 2:39
  Speaker 1: Oh shit, my wife is opening the garage.
• 2:41
  Speaker 1: That's loud as fuck.
• 2:42
  Speaker 1: Okay, it's okay, at least damn does that sound like the train that goes by, when you, when you have trains that go, by, because it sounds so loud it's like right below me, damn.
• 2:50
  Speaker 1: All right.
• 2:51
  Speaker 1: I found this list of the top 10 uh, top 10, top 8 protein best high protein foods, according to a dietician, so that's important.
• 3:00
  Speaker 1: By eating well, okay it's by eating.
• 3:03
  Speaker 1: Well, I picked this because normally I eat.
• 3:05
  Speaker 1: I eating shitly.
• 3:06
  Speaker 2: So I eat importantly.
• 3:08
  Speaker 1: So I like to learn how to eat well Before we even get started.
• 3:12
  Speaker 1: It has a little calculator.
• 3:14
  Speaker 1: Okay, rob, how old are?
• 3:16
  Speaker 2: you Well, I'm not supposed to say that on street.
• 3:18
  Speaker 2: Don't ask a lady her age.
• 3:20
  Speaker 1: Fine, I'll guess 70.
• 3:21
  Speaker 1: Listen, Don't ask a lady her age.
• 3:22
  Speaker 1: Fine, I'll guess 70?
• 3:23
  Speaker 1: .
• 3:23
  Speaker 1: Listen, I know you're only like a little bit older than me, but I remember exact number it's 41.
• 3:27
  Speaker 1: 41?
• 3:27
  Speaker 1: I thought you were only a few years older.
• 3:29
  Speaker 1: Damn, how old am I?
• 3:31
  Speaker 1: I'm 30.
• 3:32
  Speaker 2: I don't know.
• 3:33
  Speaker 1: I was born in 91, but it hasn't been my birthday yet.
• 3:35
  Speaker 1: Math 33?
• 3:36
  Speaker 1: I don't remember.
• 3:38
  Speaker 1: How much do you weigh, but not in kilograms.
• 3:41
  Speaker 1: Okay, I don't know.
• 3:42
  Speaker 1: I only have pounds here.
• 3:44
  Speaker 1: This is the problem.
• 3:46
  Speaker 1: All right, well, I guess I can multiply it.
• 3:48
  Speaker 1: What's your weight?
• 3:49
  Speaker 2: in kilograms.
• 3:50
  Speaker 1: Because then it's 2.2, right 2.2 pounds per kilogram.
• 3:54
  Speaker 2: Yeah, it's 2.2.
• 3:55
  Speaker 2: So what's your kilograms?
• 3:56
  Speaker 2: But I'll make it easy on you it's 185 pounds.
• 4:04
  Speaker 1: That's about what I weigh, I think.
• 4:05
  Speaker 1: What did I checklist?
• 4:05
  Speaker 1: I think I was like 189, like I'm usually like the one high, high 180s.
• 4:08
  Speaker 1: Yeah, like I 180s.
• 4:09
  Speaker 1: Are you pregnant or breastfeeding?
• 4:11
  Speaker 2: yes, I mean both pregnant and breastfeeding.
• 4:15
  Speaker 1: Yeah, your protein's gonna need to be higher, okay, uh, and then how active are you?
• 4:20
  Speaker 1: Sed, sedentary light activity, moderate or very?
• 4:24
  Speaker 2: active.
• 4:24
  Speaker 2: Oh God, I guess lately it's more moderate.
• 4:26
  Speaker 2: Let's go moderate.
• 4:29
  Speaker 1: You need 117 grams of protein per day, according to this protein calculator.
• 4:33
  Speaker 2: That doesn't sound too far off.
• 4:35
  Speaker 1: I mean, that's pretty.
• 4:36
  Speaker 1: Like you know, we've been like recommending people like 0.7 to 1 gram per pound of body weight, you know.
• 4:42
  Speaker 1: So that seems to be pretty on par there.
• 4:46
  Speaker 1: I'm trying to think of how much I thought it would be lower because, like, the, the fd, the, the rda for like protein is only like 50 grams of like protein.
• 4:57
  Speaker 1: I'm like that's pretty low, like could you get by with that, I'm sure for most people, but like probably beneficial to go up a little bit from there for like a lot of folks that doesn't take age into account, right also doesn't take age into account older people definitely.
• 5:12
  Speaker 1: You know protein a little bit.
• 5:14
  Speaker 1: It's a good idea.
• 5:15
  Speaker 1: Oakley came back from the swimming pool so she's uh crying.
• 5:19
  Speaker 1: She probably gonna need to get changed out of her wet wet clothes.
• 5:20
  Speaker 1: Who likes that?
• 5:21
  Speaker 1: I don't.
• 5:22
  Speaker 1: It's awful.
• 5:24
  Speaker 2: It's not fun, right.
• 5:25
  Speaker 1: Yeah, okay, so I have eight foods here yes, eight foods and I want you, and then we're going to do what you might call it.
• 5:35
  Speaker 1: What's that show with Steve Harvey?
• 5:36
  Speaker 1: Family Feud.
• 5:37
  Speaker 1: But it's just one person.
• 5:39
  Speaker 2: That's what it's called, all right.
• 5:41
  Speaker 1: I got eight things on the board Everybody gets to play along Le Pam family.
• 5:45
  Speaker 1: What do you got?
• 5:46
  Speaker 2: That's still closer than most people get Le Pam.
• 5:51
  Speaker 1: Le Pam sounds fun.
• 5:52
  Speaker 2: La Pam Show me shrimp.
• 5:57
  Speaker 1: Shrimp, that's an interesting one.
• 5:59
  Speaker 1: No, shrimp, actually what?
• 6:01
  Speaker 2: No shrimp yeah.
• 6:03
  Speaker 1: Shrimp's a good.
• 6:03
  Speaker 1: Yeah, shrimp's a good.
• 6:05
  Speaker 1: That is a good.
• 6:05
  Speaker 1: Shrimp is mostly protein, right, Like shrimp has very little fat.
• 6:09
  Speaker 1: Shrimp's a really good one.
• 6:12
  Speaker 1: That, I think, is like underrated.
• 6:13
  Speaker 1: It has cholesterol.
• 6:14
  Speaker 1: That's why I always see like it's got cholesterol.
• 6:15
  Speaker 1: It's like dietary cholesterol.
• 6:17
  Speaker 1: I mean for some people in certain situations.
• 6:20
  Speaker 1: Yeah, you might need to watch out for that, for for most people that has pretty minimal impact on your, your blood cholesterol.
• 6:26
  Speaker 1: Yeah, uh, okay.
• 6:28
  Speaker 1: Well, you got one strike another one.
• 6:31
  Speaker 1: Why don't you go with?
• 6:32
  Speaker 2: like the classic.
• 6:33
  Speaker 2: What is the one that it's always on the list?
• 6:34
  Speaker 2: Oh well, it's probably made by an american, so we gotta go with beef on there.
• 6:40
  Speaker 1: Okay, so lean beef is number one.
• 6:42
  Speaker 1: Yes, lean beef is number one 22 grams of protein, a three ounce serving of 93% lean man.
• 6:49
  Speaker 1: But 93, like the price on that definitely gets high, like I don't know what the average price of like 80, 20 is.
• 6:56
  Speaker 1: But then it goes up from there to like 93 and you can be you can talk like decent money for like a pound of that.
• 7:02
  Speaker 2: Yeah.
• 7:04
  Speaker 1: But like if you and you can talk decent money for a pound of that.
• 7:06
  Speaker 2: Yeah, it's definitely not the most economical choice.
• 7:07
  Speaker 1: I guess if you get 16 ounces right for let's just say it's like $10 or something, which is probably not even that high you're getting a bunch of servings, which is only three ounces and 22 grams of protein, so you're actually getting a total amount of protein quite a bit, I guess.
• 7:22
  Speaker 1: So price per gram isn't too bad, but yeah I guess.
• 7:29
  Speaker 2: So all right, give me another one.
• 7:30
  Speaker 1: Bad but not amazing, but not amazing, it's not like beans or something.
• 7:34
  Speaker 1: But then if you need like more protein per calorie, right, like you don't want to spend calories, then like, yeah, I get it.
• 7:39
  Speaker 2: Then you want like a leaner protein um, I mean, salmon has to be on there, right?
• 7:44
  Speaker 1: Salmon is number three.
• 7:46
  Speaker 1: Good job it is.
• 7:47
  Speaker 1: I probably wouldn't have guessed salmon on the list.
• 7:49
  Speaker 1: To be honest, I probably wouldn't have guessed because I don't know.
• 7:52
  Speaker 1: I feel like they would have gone tuna or something, but this one seems to be more like healthy eating.
• 7:57
  Speaker 1: So well, maybe not.
• 7:58
  Speaker 2: I'm guessing tuna isn't on the list, then Tuna is not on the list.
• 8:01
  Speaker 1: I'm going to give you that one.
• 8:02
  Speaker 1: This is the only, that's the only seafood.
• 8:04
  Speaker 1: That is the only seafood.
• 8:05
  Speaker 1: Actually, really Weird, yeah, I think not tilapia or no, really interesting, but 19 grams of protein per three ounce serving, which, yeah, like salmon, has more fat, but like you know, it's I mean it's like healthy fats and shit, Like it's good for you, Eat your salmon.
• 8:21
  Speaker 1: People are like, oh, you got to get your wild caught salmon.
• 8:23
  Speaker 1: Fuck.
• 8:24
  Speaker 1: That Pisses me off, Like when they're just like you got to be wild caught, Otherwise sea lice yeah yeah, yeah, yeah.
• 8:30
  Speaker 1: That's why Americans are so unhealthy they're eating too much farm raised salmon.
• 8:33
  Speaker 1: You nailed it, fucked OK, so you got you.
• 8:38
  Speaker 1: You have two already out of eight, so that's pretty good.
• 8:42
  Speaker 1: That's pretty good.
• 8:42
  Speaker 1: If you can get to four of these without three strikes, I'd say that's pretty impressive.
• 8:52
  Speaker 1: I'm going back and forth on if venison would be on there.
• 8:53
  Speaker 1: American, this is a beverage by an American, I'm just saying that, so like just throwing that one out there.
• 8:59
  Speaker 1: So cheeseburgers, cheeseburgers Number cheeseburgers, number actually, that's well.
• 9:05
  Speaker 1: Lean beef was already number one, it's number zero.
• 9:07
  Speaker 1: No cheeseburgers or venison.
• 9:09
  Speaker 1: I'm just going to give that to you.
• 9:09
  Speaker 2: It's not on the list, man no seafood, no venison, nope, nope, nope, nope, nope.
• 9:16
  Speaker 1: God is there, probably Come on, there's one, that's first always well, the thing I say first always is usually a fish not you, though, but what do people like?
• 9:25
  Speaker 1: When you ask someone what has protein, what are they going to say you're playing family feud, not what does rob lapham?
• 9:32
  Speaker 2: think oh god, peanut butter, peanut butter is actually on the list.
• 9:38
  Speaker 1: Yes, that's not what I was going for, but you actually got it.
• 9:40
  Speaker 1: I'm surprised.
• 9:41
  Speaker 1: I would not have said peanut butter either.
• 9:43
  Speaker 1: Like it is, because, just because people give a shit for having too many calories, right, it's like it's 180 or 190 calories, depending per serving, and you only get seven, seven grams of protein per two tablespoons and so like, oh, it's so many calories, it's a fat source.
• 9:57
  Speaker 1: Like I get it.
• 9:58
  Speaker 1: Yeah, it's a fat, it's a fat it's more fat.
• 10:08
  Speaker 2: It has more fats than it has protein, but still like seven grams, that adds up, that adds up.
• 10:10
  Speaker 2: So, yes, I, I like peanut butter.
• 10:11
  Speaker 2: Okay, give me another one.
• 10:11
  Speaker 2: What do people always say, come on, bro.
• 10:12
  Speaker 1: If everybody listening is yelling at me like come on, yes, chicken, yes, it's chicken thank god, oh my goodness, I was waiting for chicken, chicken's number two, that's always people whenever I see like people ask protein, like, oh, chicken, always chicken, uh, 27 grams per three ounce serving.
• 10:27
  Speaker 1: Now I'm sure that's breast, because, uh, you know, like, uh, uh, thighs are going to be higher in fat and therefore less, have less protein.
• 10:35
  Speaker 1: They are tastier, though they definitely are tastier when you put the fat in there.
• 10:39
  Speaker 1: Chicken breasts, man, let me tell you, when I was in my like peak fitness, like influencer, like stage, you know, I was trying to do all those things.
• 10:47
  Speaker 1: I would just cook six chicken breasts like in the oven, and I wasn't good at cooking, so I would just over bake the shit out of it and it was super dry, so I didn't want to add any calories to it though, so I would just eat it with mustard, and that's literally all I would do like out of the fridge, just like dip, cold chicken and mustard, and eat it and like it worked, but it wasn't like the tastiest thing ever.
• 11:10
  Speaker 1: It was filling.
• 11:12
  Speaker 1: It was filling all right, I'm impressed.
• 11:14
  Speaker 1: You got four with only one strike.
• 11:17
  Speaker 2: I'm I'm I'm impressed if you could get better than thought I did yeah, no, you did better.
• 11:22
  Speaker 1: If the next, I mean if there on.
• 11:24
  Speaker 2: There is turkey on there as well.
• 11:25
  Speaker 2: No, turkey is not on there, I'm not going to take a strike from you.
• 11:29
  Speaker 1: No, that is.
• 11:30
  Speaker 1: I'm going to give you another hint.
• 11:33
  Speaker 1: That is it for meat.
• 11:34
  Speaker 1: That is it.
• 11:34
  Speaker 1: There's no more animals, but there are animal products.
• 11:40
  Speaker 2: Oh, so like yogurt.
• 11:43
  Speaker 1: Yogurt's not on here.
• 11:44
  Speaker 1: All right, I'm taking a strike from you for that, but I'm surprised because I think yogurt should be on here.
• 11:49
  Speaker 1: Yeah, why is not there's?
• 11:51
  Speaker 1: There's yogurt's friend, sort of friend.
• 11:54
  Speaker 1: Oh, it's on here.
• 11:56
  Speaker 2: What your?
• 11:56
  Speaker 1: sort of friend, yogurt's sort of friend.
• 11:58
  Speaker 2: Or sort of friend.
• 12:00
  Speaker 1: Yogurt's, yogurt's friend or sort of friend.
• 12:03
  Speaker 1: Yogurts, yogurts um what's trending right now?
• 12:04
  Speaker 2: yes, it's go.
• 12:05
  Speaker 2: Of course it's always cottage cheese.
• 12:08
  Speaker 1: Oh, my friend, yeah, I know I really have to lean into it with videos like even I don't like.
• 12:13
  Speaker 1: I like cottage cheese, I just don't want it to be in cookie dough and fucking ice cream, damn man.
• 12:17
  Speaker 1: Uh.
• 12:18
  Speaker 1: But yeah, 12 grams per half cup.
• 12:23
  Speaker 2: And then there's cheese on there, but not yogurt.
• 12:26
  Speaker 1: Yeah, I'm surprised.
• 12:26
  Speaker 1: Okay, so there's only three left.
• 12:29
  Speaker 1: What's another one?
• 12:30
  Speaker 1: People always say Chicken, and there's another one that you always see.
• 12:33
  Speaker 1: I'll give you a hint.
• 12:34
  Speaker 1: There's a fitness influencer that eats like 30 of these a day 30?
• 12:38
  Speaker 1: .
• 12:38
  Speaker 2: Yeah, wait.
• 12:40
  Speaker 1: At least 12.
• 12:41
  Speaker 1: I think it's 12.
• 12:41
  Speaker 1: You've covered it many times, but it's not meat.
• 12:44
  Speaker 1: It's not meat, it's an animal product.
• 12:46
  Speaker 1: You've covered this gentleman many times before and he eats like 12 of these a day, and he's all about it.
• 12:52
  Speaker 1: We have a nickname.
• 12:53
  Speaker 2: Eggs.
• 12:54
  Speaker 2: Eggs, eggie, eggie-a-mew I'm thinking egg or animal product that's not meat that we've got Eggs.
• 12:59
  Speaker 2: Animal product that's not meat that we've got Eggs.
• 13:02
  Speaker 2: Eggs yeah, Something that's expensive down there right now.
• 13:05
  Speaker 1: Yeah, it's come back a little bit in price, but yeah, they still are expensive.
• 13:09
  Speaker 1: Six grams.
• 13:10
  Speaker 1: So there's two left and I don't think you'd probably pick either one of these.
• 13:15
  Speaker 1: I doubt you'd get them One.
• 13:18
  Speaker 1: Let me give you a hint.
• 13:19
  Speaker 1: Italy would really like this, Would be a fan of thisaly would be a fan of this number six.
• 13:26
  Speaker 1: So some kind of pasta.
• 13:28
  Speaker 1: Pasta is correct.
• 13:29
  Speaker 1: That is just pasta.
• 13:31
  Speaker 1: I didn't think.
• 13:33
  Speaker 1: Yeah, I didn't.
• 13:34
  Speaker 1: I didn't think pasta would be on here because I think they probably picked this because most people don't think of it like when it comes to protein.
• 13:40
  Speaker 1: You know, like pasta has eight grams of protein per one cup cooked and like you can get like obviously the other pastas that are a little bit more like the barilla plus protein, doesn't have that much more protein.
• 13:52
  Speaker 1: I think it only has two more grams or three more grams, um, so it has like 10 grams per serving but still like 10 grams is that that adds up.
• 14:00
  Speaker 1: Like you have that with another protein source.
• 14:02
  Speaker 1: You know you're getting in a decent amount of protein.
• 14:05
  Speaker 2: And it does have more fiber.
• 14:07
  Speaker 1: Yeah, exactly, you can put whatever else in there.
• 14:09
  Speaker 1: Put some cottage cheese in there, blend it up.
• 14:12
  Speaker 1: And the last one is a legume, but not beans.
• 14:18
  Speaker 2: Well, we already had peanut butter on there.
• 14:19
  Speaker 2: Yeah, it's not peanuts.
• 14:21
  Speaker 1: Name a legume other than beans Peas no Three strikes, you lose butter on there.
• 14:24
  Speaker 1: Yeah, it's not peanuts.
• 14:24
  Speaker 1: Name a legume other than beans peas no three strikes, you lose over.
• 14:27
  Speaker 1: I now my turn.
• 14:27
  Speaker 1: Lentils was what I was looking for.
• 14:29
  Speaker 1: Lentils, uh, 18 grams per one cup cooked, I'll tell you people don't like.
• 14:34
  Speaker 1: You know, like I hate lentils.
• 14:36
  Speaker 1: I'm like I get it because the way most people eat lentils or had lentils is like just not great, like it's just there on a plate, right, um, like indian like.
• 14:45
  Speaker 1: If you look up indian recipes, they definitely do it justice.
• 14:47
  Speaker 1: I think the just not great.
• 14:47
  Speaker 1: It's just there on a plate.
• 14:48
  Speaker 1: If you look up Indian recipes, they definitely do it justice.
• 14:49
  Speaker 1: I think the best.
• 14:50
  Speaker 2: But if you're just looking for a lazy way, I would just say it's funny that you mention Indian recipes, because what I've got for you is the top 10 fiber-rich foods in India.
• 15:03
  Speaker 1: Oh, in India, In India, that's interesting, that's a curveball.
• 15:07
  Speaker 1: I like it though, uh.
• 15:08
  Speaker 1: But anyway, I was just saying, mix your lentils with beef or whatever you use, like you do, like half beef and half lentils, and then you make, uh, you know, like whatever your ground beef and just eat like that or burger, or whatever it is like.
• 15:20
  Speaker 1: You can just add it with things.
• 15:21
  Speaker 1: That's what's so nice.
• 15:22
  Speaker 1: You can get a can of it.
• 15:23
  Speaker 1: It's already cooked and we don't even have to cook it if you don't want to.
• 15:25
  Speaker 1: And this can's like a dollar or two and you get four ish servings.
• 15:28
  Speaker 1: That's pretty good.
• 15:29
  Speaker 1: So I, I, I like lentils.
• 15:31
  Speaker 1: All right, um boy, howdy the top, I would say top 10.
• 15:38
  Speaker 2: There's 10 there's 10 fiber rich foods in india.
• 15:44
  Speaker 1: Well, I have to guess lentils.
• 15:45
  Speaker 1: Obviously Am I guessing specific lentils like red lentils.
• 15:50
  Speaker 1: No, lentils is number one.
• 15:51
  Speaker 1: I mean, obviously, what else could it possibly be Lentils?
• 15:56
  Speaker 1: Because lentils have about the same amount of fiber as they do protein, right?
• 16:01
  Speaker 1: Isn't it like so per cup?
• 16:02
  Speaker 1: I know it's like it said 18 grams of protein.
• 16:03
  Speaker 1: I think it's around 18 grams of fiber as they do protein, right, isn't it like per so per cup?
• 16:04
  Speaker 1: I know it's like it would say it said 18 grams of protein.
• 16:06
  Speaker 1: I think it's around 18 grams of fiber as well, maybe 20, but like, let's just again.
• 16:10
  Speaker 1: It's just.
• 16:11
  Speaker 1: That's why I love legumes, man.
• 16:12
  Speaker 1: They're so cheap, they're pretty versatile and you get protein and fiber.
• 16:16
  Speaker 1: So like people get you know, um, laugh, because I'm like, I'm always pushing them, but I'm like just, they got so many things going for them and people are like, oh, I don't like the taste.
• 16:25
  Speaker 1: It's like you could do other things.
• 16:27
  Speaker 1: One of my favorites people are always like what?
• 16:29
  Speaker 1: I saw this from Yummy Toddler Food.
• 16:32
  Speaker 1: She has a TikTok and Instagram.
• 16:33
  Speaker 1: Definitely recommend her, especially if you have kids, but she blends red lentils, cooked red lentils, so you do have to.
• 16:42
  Speaker 1: So what she does is she cooks red lentils in a microwave with water.
• 16:46
  Speaker 1: So like you rinse them, you put them in water and you microwave them for like a few minutes and you'll see when red lentils are cooked.
• 16:52
  Speaker 1: They open up, you'll see.
• 16:53
  Speaker 1: You can tell when they're.
• 16:54
  Speaker 1: You can also just try tasting them and then you blend those into a pasta sauce.
• 16:58
  Speaker 1: That's it, like a red sauce.
• 16:59
  Speaker 1: You just put that in in um with your pasta more protein, more fiber, and it took you of like four minutes, like three, and like you just sit there in the microwave for most of it.
• 17:10
  Speaker 1: So lentils are just so versatile and and fucking dirt cheap and it's the best, yes, the best um.
• 17:17
  Speaker 1: So I had to be number one.
• 17:18
  Speaker 1: I'm assuming beans are also going to be on there, or do I have to get specific?
• 17:52
  Speaker 1: Do I have to?
• 17:53
  Speaker 2: ask do I have?
• 17:53
  Speaker 1: to say specific beans, I'm I'm losing my connection.
• 17:56
  Speaker 1: Well, that explains that.
• 17:58
  Speaker 1: Yeah, okay, can you all?
• 18:00
  Speaker 2: right, I think I hear you know as beans on their technical difficulties yeah, you nailed that first one so good that your internet was just like I get and end of episode.
• 18:10
  Speaker 1: Don't be your worst.
• 18:10
  Speaker 1: Um, yeah, beans, right, so?
• 18:13
  Speaker 1: Or do I have to say chickpeas, or like black beans, or what am I saying?
• 18:16
  Speaker 1: Chickpeas, yes, okay, chickpeas.
• 18:18
  Speaker 1: So are there other beans on the list?
• 18:20
  Speaker 1: Because there's got to be other ones.
• 18:23
  Speaker 1: If they're saying chickpeas, I love chickpeas.
• 18:26
  Speaker 1: No, no, no.
• 18:27
  Speaker 1: How high were they when they wrote this?
• 18:30
  Speaker 1: All right, how high were they when they wrote this?
• 18:32
  Speaker 1: All right, yeah, I mean, I love chickpeas.
• 18:33
  Speaker 1: I just made them for like a recipe.
• 18:34
  Speaker 2: Chickpeas are number two.
• 18:36
  Speaker 1: Okay, that's gotta be which, again, what like seven grams of fiber per serving-ish somewhere around there anyway.
• 18:42
  Speaker 1: And again, versatile you can make your own hummus.
• 18:47
  Speaker 1: It's kind of a pain in the ass, so I usually just buy the like hummus packets I.
• 18:50
  Speaker 1: You can just buy the hummus packets.
• 18:51
  Speaker 1: I like to buy the hummus in the individual packets.
• 18:54
  Speaker 1: You can get it at Costco or something and then you can dip vegetables in there if you want, or naan, or whatever it is.
• 19:00
  Speaker 1: That's a great way.
• 19:01
  Speaker 1: But also I've been making other ones, like the cookie doughs with chickpeas.
• 19:06
  Speaker 1: There's a little bit of the chickpea flavor, but I think it's good enough to warrant trying to see if you like it.
• 19:12
  Speaker 1: So, yeah, chickpeas, okay, um, I gotta.
• 19:16
  Speaker 1: I mean, uh, india does eat a lot of peas as well, so I would guess that Yep Number nine, number nine, all right Cause he's have four grams of I think it's like four or five grams of fiber per serving, which again underrated man.
• 19:32
  Speaker 1: Like just I buy them frozen.
• 19:34
  Speaker 1: I hate canned peas, god, I hate canned peas.
• 19:36
  Speaker 1: For me they're just so gross.
• 19:38
  Speaker 1: But uh, frozen ones, you throw them in at the end of like cooking some pasta or something.
• 19:43
  Speaker 1: Yeah, you just it there's again by big bag, super cheap and like you get fiber and a little bit of protein as well, because they're actually a legume.
• 19:51
  Speaker 1: People think they're a vegetable, which they kind of act like a vegetable.
• 19:53
  Speaker 1: You can treat them as a vegetable.
• 19:54
  Speaker 1: They're green, but they are technically a legume.
• 19:58
  Speaker 1: Um, okay, peas, lentils, I'm, it's like a whole wheat thing.
• 20:05
  Speaker 1: So some is.
• 20:08
  Speaker 1: Do I have to be more?
• 20:09
  Speaker 1: Uh, specifically like whole wheat, whole wheat.
• 20:11
  Speaker 1: I was just gonna say like whole wheat.
• 20:13
  Speaker 1: So just whole wheat, anything.
• 20:14
  Speaker 1: Yep, whole wheat.
• 20:15
  Speaker 1: That's number three that's number three.
• 20:18
  Speaker 1: Okay, yeah, I mean that makes it because you can do whole wheat pasta, whole wheat breads, whole wheat, uh, breakfast cereals, whatever and it's definitely a good source of um, like insoluble fiber, which you know I people ask like what do I do?
• 20:32
  Speaker 1: Do I have to get more of this?
• 20:33
  Speaker 1: That I'm like I just eat fiber.
• 20:34
  Speaker 1: You don't really have to focus on it too much.
• 20:35
  Speaker 1: But like it's insoluble, it's just like that adds bulk to your stool and that sort of and that sort of thing.
• 20:41
  Speaker 1: It doesn't have like as many of the benefits.
• 20:42
  Speaker 1: Like soluble fiber helps you with like cholesterol and your blood sugar and that sort of thing, but like insoluble fiber definitely helps.
• 20:48
  Speaker 1: You want, you want both of them and wheat is definitely more insoluble.
• 20:52
  Speaker 1: What else a v8 is v8 on the list?
• 20:55
  Speaker 1: Everybody in india is just like chugging v8.
• 20:58
  Speaker 2: That'd be great okay, it's quite on the list, but so do they do I mean I'm assuming do they pick a specific vegetable?
• 21:05
  Speaker 1: I'm assuming they pick a specific vegetable, right like there's a specific vegetable?
• 21:08
  Speaker 1: What vegetable is india eating more of?
• 21:13
  Speaker 1: I know they cook with onions a lot.
• 21:16
  Speaker 1: I don't feel like that has a ton of fiber but like what vegetable is India eating more of?
• 21:19
  Speaker 2: I know they cook with onions a lot.
• 21:20
  Speaker 1: I don't feel like that has a ton of fiber but like, yeah, that's not going to be a good fiber option, is it?
• 21:23
  Speaker 1: Yeah, I mean it has some there's.
• 21:24
  Speaker 1: There's fiber in onions and garlic.
• 21:26
  Speaker 1: Technically, they use a lot of onions and garlic.
• 21:28
  Speaker 1: Spices Is spices on the list.
• 21:32
  Speaker 1: India uses a lot of spices.
• 21:34
  Speaker 1: They use enough spice to their fiber, yeah, but a vegetable, fuck.
• 21:41
  Speaker 1: Um, I'm gonna guess what do?
• 21:45
  Speaker 1: They have a lot of tomatoes which is technically a vegetable, which is, I'm gonna say, is a vegetable tomatoes.
• 21:51
  Speaker 1: Final guess no, okay what's the vegetable?
• 21:55
  Speaker 2: tell me, the vegetable is carrots, carrots interesting.
• 22:01
  Speaker 1: I mean I get a lot of like I don't get a lot of.
• 22:03
  Speaker 1: I don't think when I ordered like indian food, I don't think I get a lot of carrots.
• 22:08
  Speaker 1: I mean sure, like our indian listeners are like screaming like carrots are in so many different indian indian foods, like sorry, I don't know.
• 22:13
  Speaker 1: But yeah, I mean I can I picture them.
• 22:14
  Speaker 1: I mean sure, like our Indian listeners are like screaming like carrots are in so many different Indian foods.
• 22:16
  Speaker 2: I'm sorry, I don't know, but yeah, I mean, I picture them in a curry.
• 22:20
  Speaker 1: In a curry, for sure, definitely you can blend them up once you cook them.
• 22:23
  Speaker 1: You know that sort of thing.
• 22:24
  Speaker 1: So I could definitely see it.
• 22:25
  Speaker 1: They add flavor.
• 22:26
  Speaker 1: They don't add a ton of fiber.
• 22:28
  Speaker 1: I remember I did like how many?
• 22:30
  Speaker 1: I was like what's 10 grams of fiber look like?
• 22:33
  Speaker 1: And I did it with carrots and it was a lot of carrots.
• 22:36
  Speaker 1: I was like, man, this is a lot like the carrots don't have as much fiber as I thought they did, I think per serving.
• 22:41
  Speaker 1: Yeah, I had only had like two grams like fiber in one serving of carrots.
• 22:49
  Speaker 1: Uh, two grams, yeah, that's what I thought.
• 22:51
  Speaker 1: Two, two to two and a half grams of of fiber.
• 22:55
  Speaker 1: So like that's, I guess it only has 25.
• 22:57
  Speaker 1: That's why they're low on the list, right, so that's, that's, they only have 25 calories.
• 23:01
  Speaker 1: All right, all right, all right.
• 23:03
  Speaker 1: Is there a fruit?
• 23:04
  Speaker 1: Do they have a fruit on the list?
• 23:05
  Speaker 1: There's multiple fruits.
• 23:06
  Speaker 2: There's multiple fruits but yeah, I'll give you a hint.
• 23:10
  Speaker 1: One of them I fucking hate bananas are on the list in India.
• 23:14
  Speaker 1: Well, I guess bananas are just everywhere.
• 23:16
  Speaker 1: Right, Bananas are just everywhere.
• 23:17
  Speaker 2: So that makes sense.
• 23:18
  Speaker 2: They're cheap.
• 23:19
  Speaker 1: Bananas number six, Number six.
• 23:21
  Speaker 1: Listen, I get the texture and things like that, but so it's just the flavor you don't like also.
• 23:26
  Speaker 1: So if you have like banana in a smoothie, you're immediately like get out of here.
• 23:31
  Speaker 2: I yeah, I don't like the.
• 23:32
  Speaker 2: It's a perfect blend of texture and taste.
• 23:35
  Speaker 1: That I do not like yeah, I mean, I get it, we all got shit.
• 23:38
  Speaker 1: We don't like um, but yeah, that's like what?
• 23:41
  Speaker 1: Three grams of fiber per um, per like banana, which isn't like a ton.
• 23:47
  Speaker 1: But hey, like it's just easy to grab a banana and here at least, they're like 50, 60 cents a pound.
• 23:52
  Speaker 1: Like I'm always amazed when I put on a giant stack of bananas and then it's like a dollar 90 and I'm just like I bought so many bananas, though like I got like 12 bananas and they're like, yeah, that's less than two bucks.
• 24:06
  Speaker 1: Like, okay, man, I need to get more bananas.
• 24:09
  Speaker 1: And then you kind of look into why bananas are so cheap and then you get sad.
• 24:12
  Speaker 1: But like we're not, we don't need to go there.
• 24:15
  Speaker 1: So there's multiple fruits.
• 24:18
  Speaker 1: You said right, yep.
• 24:19
  Speaker 1: So I'm going to guess like just some common fruits, because I said bananas, apples.
• 24:28
  Speaker 2: I'm going to go the other way.
• 24:30
  Speaker 2: Don't go common, don't go common.
• 24:32
  Speaker 2: Crab apples Don't go common.
• 24:32
  Speaker 2: Fuji's Un't go common, don't go common.
• 24:34
  Speaker 1: Crab apples Don't go common Fuji's Uncommon fruits.
• 24:36
  Speaker 1: Dragon fruit no Fuck, I thought I had it with dragon fruit.
• 24:41
  Speaker 1: I thought I was in with passion fruit.
• 24:44
  Speaker 2: Does India cook with dragon fruit?
• 24:47
  Speaker 2: I don't think so.
• 24:48
  Speaker 1: But it's a rare fruit.
• 24:49
  Speaker 1: I think it's more of an East Asian thingian thing than it is a, uh, indian asian, west west asian thing.
• 24:58
  Speaker 1: Yeah, that makes sense words.
• 24:59
  Speaker 1: Um so no dragon fruit, no, uh, no passion fruit either, nope, so, but still uncommon, still uncommon, goji berries.
• 25:10
  Speaker 1: No, no, but that's a good guess acai berries not necessarily for the the thing, but I like I just came out of left field I just bought some goji berries from an asian market, like for dried ones, dried goji berries and it was only like seven or eight bucks for a big thing of them.
• 25:27
  Speaker 1: So like I think that's, if you go to like asian markets man, you find some good shit there.
• 25:31
  Speaker 1: To like asian markets man, you find some good shit there.
• 25:37
  Speaker 1: Um, what else could I more but more uncommon?
• 25:39
  Speaker 1: Is there a berry?
• 25:39
  Speaker 1: Blackberries, blueberries, raspberries, strawberries all the no berries get out of here with this berry hate.
• 25:46
  Speaker 1: Okay, blackberries, raspberries have like eight grams of fiber per cup.
• 25:49
  Speaker 1: Come on, I guess indians are just not eating berries Kiwis.
• 25:55
  Speaker 2: Kiwi, kiwi, kiwi.
• 25:56
  Speaker 2: I think you've gone a little too far.
• 25:59
  Speaker 1: Kiwi.
• 25:59
  Speaker 2: Gold kiwis.
• 26:00
  Speaker 2: Gold kiwis To the other side of the globe.
• 26:02
  Speaker 1: Sun kiwis.
• 26:02
  Speaker 1: I don't know what fruits they're eating a lot of in.
• 26:06
  Speaker 1: India.
• 26:07
  Speaker 1: I don't know what other weird fruits are there.
• 26:12
  Speaker 2: One of them has fruit in the name Durian, durian, durian.
• 26:17
  Speaker 2: Actually I'm surprised.
• 26:18
  Speaker 2: Durian probably should be on this list damn man.
• 26:21
  Speaker 1: Not even durian, I guess again more east asian, but I'm sure durian made its way to india um, it just might be the I don't know.
• 26:27
  Speaker 1: And for those that don't know, durian is known as the stinky fruit or like the death fruit.
• 26:32
  Speaker 1: Like it's, it apparently smells like rotting flesh.
• 26:34
  Speaker 1: I've never actually opened like a durian.
• 26:36
  Speaker 1: You can't bring it on like certain subways and like public transportation because it smells so bad, but like apparently it's good.
• 26:42
  Speaker 1: Oh, what's uh?
• 26:44
  Speaker 1: Oh, it's like, so like India is like seitan on the list or something like that, or like one of the like meat, alternative type things like tofu or tempeh.
• 26:56
  Speaker 2: No, really, but there's a grain that's on the list.
• 27:03
  Speaker 1: Oh, a grain.
• 27:04
  Speaker 1: So probably not brown rice, right, like they usually use white rice in India.
• 27:09
  Speaker 2: Brown rice says you don't have that much fiber.
• 27:10
  Speaker 2: No, that's specific.
• 27:11
  Speaker 2: Oh rice, I mean rice would be a great guess if it had fiber in it.
• 27:16
  Speaker 1: But yeah, I mean, no, it doesn't really have that much fiber.
• 27:18
  Speaker 1: Farro, that's my favorite Farro's.
• 27:27
  Speaker 1: But uh, yeah, I know it doesn't really have that much fiber.
• 27:29
  Speaker 1: Faro, that's my favorite faro's.
• 27:30
  Speaker 1: The fucking best wheat, uh, barley barley, uh, um, what's the other one?
• 27:31
  Speaker 1: Kamut, guessing all the weird, all the weird bulgar wheat, bulgar millets, millets, and I was getting there, okay, millet.
• 27:34
  Speaker 1: I'm still stuck on what fruits india is what?
• 27:37
  Speaker 1: Weird, like, what're?
• 27:38
  Speaker 1: So they're more like obscure fruits Starfruit, starfruit, no Mango.
• 27:43
  Speaker 2: Mango, there's uh getting closer, getting closer, You're saying getting closer and a question mark.
• 27:49
  Speaker 1: So I I don't feel like I am.
• 27:50
  Speaker 1: What do you mean?
• 27:51
  Speaker 2: Three fruits and I don't actually know.
• 27:55
  Speaker 1: Three fruits, well enough.
• 27:56
  Speaker 1: Yep, there's three fruits um I already said, dragon, what the what, the fuck, what, what, what, what, what?
• 28:02
  Speaker 1: I don't know how many more.
• 28:04
  Speaker 1: I mean, I know there's a lot more fruits, but like okay, so one of them is, uh, one of them's.
• 28:10
  Speaker 1: Paul saladino brings on planes, oh, coconuts yeah I guess, yeah, I didn't really think about coconut.
• 28:17
  Speaker 1: And right, india does use a lot of coconut milk.
• 28:20
  Speaker 1: Do they also eat?
• 28:22
  Speaker 1: Cook with the listeners?
• 28:24
  Speaker 1: Let us know, does india, like, use a lot of, like actual coconut, like, do they shave coconuts and like use coconut like um?
• 28:31
  Speaker 2: flakes or whatever.
• 28:32
  Speaker 2: Again, I see the throwing it in a curry but like yeah I see that.
• 28:36
  Speaker 1: I just always see coconut milk, which just coconut milk, doesn't have the fiber.
• 28:40
  Speaker 1: And it doesn't.
• 28:41
  Speaker 1: Maybe it has a bit but it can't have that much.
• 28:43
  Speaker 1: But, like dried coconut, definitely has fiber.
• 28:47
  Speaker 1: Ok, so it is a tropical.
• 28:48
  Speaker 1: Are they all tropical?
• 28:49
  Speaker 1: Are the other two tropical fruits?
• 28:52
  Speaker 2: Yes, All tropical fruits.
• 28:53
  Speaker 2: It's almost like they're in that tropical climate.
• 28:56
  Speaker 1: Well, I guessed a bunch of tropical fruits, ok, I guess like passion fruit and mango and pineapple and like all of these.
• 29:03
  Speaker 1: Uh, buddha's hand is buddha's hand on the list, like one of the rarest fruits ever.
• 29:08
  Speaker 1: But see me with this list.
• 29:10
  Speaker 1: I don't know buddha's hand is not on the list, not unless it's by a different name.
• 29:14
  Speaker 2: I guess kiwi, right, so no kiwi.
• 29:16
  Speaker 2: You did in fact guess kiwi, and no, there was no kiwi.
• 29:20
  Speaker 1: No kiwi, no, I'm at a loss for like what other fucking tropical fruits, is it one of those like weird, what are those?
• 29:30
  Speaker 1: Like kumquats, kumquats.
• 29:32
  Speaker 2: No.
• 29:32
  Speaker 1: No, okay.
• 29:33
  Speaker 1: Well, I'm trying to go weird.
• 29:34
  Speaker 1: I'm trying to go like weird, like sort of semi-tropical.
• 29:37
  Speaker 1: I've personally never had these fruits, so I don't know how to hint anything for you.
• 29:44
  Speaker 1: All right, give me the fucking first letter of the name.
• 29:46
  Speaker 1: Give me something, forgive me.
• 29:47
  Speaker 1: Give me a letter.
• 29:48
  Speaker 1: Damn, I need to play hangman.
• 29:49
  Speaker 2: I mean reverse hangman okay, so the one that had fruit in the name.
• 29:54
  Speaker 2: The first letter of it is j uh oh yikuma, no, no, yicama's not a fruit.
• 29:59
  Speaker 2: Why do I think yicama's a fruit?
• 30:01
  Speaker 2: Also, yicama doesn't have fruit in the name.
• 30:03
  Speaker 1: Oh, it has fruit in the name.
• 30:05
  Speaker 1: Okay, yeah, yicama's good, though, by the way, just throwing that out there and yicama does have fiber, so we should be eating more yicama.
• 30:12
  Speaker 1: But it has J and it a juicy fruit, it's just.
• 30:18
  Speaker 1: Is it juicy fruit, or is that where everyone's getting all their fucking juicy?
• 30:24
  Speaker 2: fruit that's juicy fruit, delicious.
• 30:26
  Speaker 2: It is so close, I guess, yeah listen it's a fruit.
• 30:31
  Speaker 1: You can't say I didn't hit the fucking stipulations, you got this you got um one.
• 30:37
  Speaker 2: Well, now the other letter is right in there.
• 30:38
  Speaker 2: There's a c in there jackfruit jackfruit yes there, it is okay jackfruit.
• 30:45
  Speaker 1: Yeah, you know I was thinking of meat alternative and that's one that didn't come to mind.
• 30:48
  Speaker 1: I was like satan jackfruit, because jackfruit's used a lot in like like meat alternative things.
• 30:54
  Speaker 1: If you've never seen it, they sell it canned or they sell it like it's like in the meat alternative section with like the the faux deli meat sort of things and it's interesting right I could go either way.
• 31:05
  Speaker 1: I did like a jackfruit recipe for uh, thanksgiving when I was like I'm gonna try and not do like a turkey, you know.
• 31:10
  Speaker 1: So I did the jackfruit thing wasn't a huge fan.
• 31:13
  Speaker 1: It's weird because, like, you're trying to make it not sweet but it's a fruit, so it kind of has its own sweetness.
• 31:19
  Speaker 1: So you really have to work at it.
• 31:20
  Speaker 1: I'm sure in the hands of someone who's adept at it you could make it really good, but I didn't do great with it.
• 31:26
  Speaker 2: But yeah, okay, just give me the other one.
• 31:27
  Speaker 2: What the hell's the hell?
• 31:27
  Speaker 2: And the last thing you're missing is guava.
• 31:30
  Speaker 1: Guava.
• 31:30
  Speaker 1: I always forget about guava.
• 31:32
  Speaker 1: Damn, that's when I just yeah, I never, I never think about guava until people say it.
• 31:42
  Speaker 1: Um, I remember I was like it was on a list of like it was funny.
• 31:44
  Speaker 1: We're talking about protein.
• 31:44
  Speaker 1: Like the fruit with the most protein is guava.
• 31:45
  Speaker 1: Guava has the most protein of any fruit, I believe, because it's got like three or four grams of, like protein per serving or something, which isn't a lot.
• 31:53
  Speaker 1: But, like in fruits, you don't expect them to have any impressive for fruit, right?
• 31:57
  Speaker 1: So, yeah, that was so.
• 31:59
  Speaker 1: Get your fiber and get your protein, have some guava.
• 32:02
  Speaker 1: I just don't see guava it's definitely more of a south american thing.
• 32:05
  Speaker 1: I feel like like, and I'm sure like mex, well, mexico's digging out south america, but like that whole central america, south america, you know, I'm sure there's a lot more guava okay is there anything else on the list?
• 32:15
  Speaker 2: I mean, okay, I'm, I'm surprised I was.
• 32:20
  Speaker 1: Well, he threw me with the fucking indian thing.
• 32:22
  Speaker 1: I was gonna be like chia seeds and like all these other ones I'm like, well, damn now I got like nothing on that extreme wellness tortilla wraps.
• 32:29
  Speaker 1: Is that on?
• 32:31
  Speaker 2: the list.
• 32:31
  Speaker 2: Do the little toaster uh pack thing where you do the fiber wrap of the toaster to fiber, make the little pizzas or whatever that's.
• 32:42
  Speaker 1: Whenever like I get thanked, probably like not the most, but like one of the most things is is telling people about the high fiber wraps.
• 32:48
  Speaker 1: It's like I had no idea and these things taste so similar to the regular wraps and they have so much fiber.
• 32:54
  Speaker 1: I'm just like it's such an easy hack.
• 32:56
  Speaker 1: But then I always get the question like can I get all my fiber from it?
• 32:59
  Speaker 1: And I'm like I you can, but like I wouldn't recommend it.
• 33:03
  Speaker 1: Like you should probably try and get some soluble fiber as well, because the high fiber wraps use modified wheat starch, which is going to be mostly in soluble fiber.
• 33:12
  Speaker 1: So it'd be, it'd be good, like I understand.
• 33:15
  Speaker 1: Like some of those mission wraps have like 30 grams of fiber and that's like what you need in a day.
• 33:20
  Speaker 1: Can I have one of these?
• 33:21
  Speaker 1: I'm just like technically you could.
• 33:23
  Speaker 1: But, man, let's try and get a little diversity there and have some I don't know guava or Buddha's hand.
• 33:30
  Speaker 2: Yeah, having the diversity of we eat many things.
• 33:35
  Speaker 1: That's the thing, man.
• 33:36
  Speaker 1: It's like you're always just like oh, what's the healthiest thing?
• 33:38
  Speaker 1: it's like all these things, diversity, just like getting a bunch of different things that really is it but I feel like that's the problem because then, like, you have these greens powders that pop up and they're like we have everything in here and you're like, yeah, you have a fucking milligram of everything.
• 33:53
  Speaker 1: Like that's not doing anything, yeah, you know.
• 33:56
  Speaker 1: So, yeah, just get it like your food, try and eat adverse.
• 33:59
  Speaker 1: But then also it's difficult because you have all the foods that you like and like.
• 34:02
  Speaker 1: I totally feel that and I'm eating like avocado with tomato on toast, like most days, or a peanut butter and jelly sandwich.
• 34:08
  Speaker 1: So, like I, you find you find the foods that you like.
• 34:11
  Speaker 1: It's just like.
• 34:12
  Speaker 1: Also, when you can try it, try it.
• 34:15
  Speaker 1: So maybe, maybe, try some new things and say, like you know, if you, if there's something else you can kind of work into your diet.
• 34:21
  Speaker 1: That's why I eat this V8.
• 34:22
  Speaker 1: It's got tomatoes, carrots, celery beets, parsley, lettuce, watercress.
• 34:28
  Speaker 1: Bro watercress is like one of the most nutrient-dense foods out there, oh watercress, there you go.
• 34:34
  Speaker 1: Watercress, spinach, and then it's got citric acid, so it's got mold Perfect.
• 34:41
  Speaker 1: And then it's got citric acid, so it's got mold Perfect.
• 34:42
  Speaker 1: You're hitting everything.
• 34:43
  Speaker 1: Beta carotene they just add beta carotene.
• 34:45
  Speaker 1: That's interesting, I don't know why.
• 34:47
  Speaker 1: Oh, it's good, though.
• 34:48
  Speaker 1: I'm finished right now Done.
• 34:50
  Speaker 2: So the lesson here is eat more guava, have a V8.
• 34:54
  Speaker 1: This could be a weird meal.
• 34:55
  Speaker 1: You're going to drink your V8.
• 34:57
  Speaker 1: You're going to eat your guava and you're going to have lentils head bolts.
• 34:59
  Speaker 1: So you have lentils, guava and V8.
• 35:01
  Speaker 1: Enjoy everyone.
• 35:02
  Speaker 1: Have a delicious breakfast.
• 35:05
  Speaker 1: I don't know when you have this, it doesn't matter, and don't be your worst.