TPV Episode 5 Show Notes: Practical Paleo, Cooking

September 7, 2012 in Categories: by

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Our fourth show!
Ep. 4: Practical Paleo, Cooking

 

In this episode, Stacy and Sarah are joined by Matt of the at-home dad of the Paleo Parents to answer your questions about how to actually accomplish this whole paleo family thing in the kitchen. Learn all the secrets on how to plan, pre-cook and eat on the go. This is one to listen to as Stacy gets quite flustered having Matt on the line with her!

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The Paleo View (TPV), Episode 5: Practical Paleo, Cooking

 

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Comments

Thank you guys! this week as always was great! I’ve paused and listening to this a couple times to get everything down. Planning this weekend, lots of cooking, and making room in my freezer!

Thanks so much for your podcast, my favorite part is science with sarah! I have a question about this week’s section on lectins–are lectins in pseudo grains like quinoa and buckwheat different from the lectins in grains? I personally find eating them less problematic though I’ve felt much better cutting them out totally, and I was wondering what’s going on that makes me react to oats more than amaranth.

Yes, the lectins are a little different and potentially less problematic than true grains. Oats typically contain gluten, which seems to be the worst culprit by far. However, pseudo grains tend to be high in saponins, which can contribute to a leaky gut and help rev the immune system. Amaranth and quinoa are especially high in saponins (I seem to remover that there is a potentially problematic lectin in amaranth as well, but I need to check on that). Many people tolerate pseudo grains and gluten-free grains like rice relatively well if they don’t eat them too frequently.

Thanks so much for your quick response! My quinoa-loving girlfriend mentioned that re: saponins reving the immune system, the beta glucan in mushrooms also stimulates the immune system, and this is (as far as I know) considered a healthy thing. I hate to keep taking your time by asking questions, but are the two processes different in some way that makes one good and the other bad? I also believe that saponins are in other vegetables as well? I’m guessing that it’s like with lectins–some saponins are better than others, and some people are more sensitive to them than other people…

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