Beyond Bacon by Stacy Toth and Matthew McCarry is the most beautiful cookbook I have ever seen.  Of any cookbook.  And, I’ve seen A LOT of cookbooks (I’m a bit of a collector).  But the esthetic is nothing compared to the quality of the contents.  The recipes in Beyond Bacon are out-of-this-world delicious.  If you have not pre-ordered it yet, I highly recommend doing so.  Eat Like a Dinosaur, also created by the dynamic duo that is Paleo Parents, sold out of its first print run before the book was released.  And I’m betting that, even with the publisher anticipating the immense popularity that this book will undoubtedly garner, Beyond Bacon is on track to do the same.

Pre-Order Beyond Bacon Now!

I had the privilege of being in the inner circle during development and writing of Beyond Bacon.  Often, Stacy and I recorded podcast episodes at the end of the long days of photography, so I got to hear about the recipes, the photos, and how brilliant Aimee Buxton is (who did all of the amazing photography in Beyond Bacon and should take a huge proportion of the credit for how beautiful this book is).   I got to hear about the many iterations required to get the lard biscuits perfect, how exciting the fudge was, about deep frying day, and fireballs coming out of the smoker.  I also got to witness the roller-coaster that is book creation with the incredible highs of excitement, pride and anticipation followed by the lows of deadlines, anticipation, and exhaustion.   It was kind of like watching your best friend or your sister throughout pregnancy and then the birth of their, well in this case, second baby.  I even got to preview a pdf of the book before it was finalized and contribute to some of the science discussion in the introductory sections (is that kind of like seeing a 3D ultrasound in the last few weeks of pregnancy?).  Let me say that all of these things still did not prepare me for how ridiculously awesome Beyond Bacon is.  Best book baby ever.

I even got to write a blurb for the back cover! Right beside Joel Salatin, Chris Kresser, Diane Sanfilippo, Michelle Tam and Henry Fong (of nom nom Paleo fame), and Hayley Mason and Bill Staley (the geniuses behind Primal Palate)! That’s some impressive real estate right there!

Beyond Bacon walks you through the process of sourcing and buying half or a whole pastured pig.  Matt and Stacy discuss the health benefits of eating pork, especially pastured pork, and dispel a number of myths.  And they explain the importance of eating snout to tail, a concept that I also feel very passionately about.  They walk you through the cooking techniques and special equipment.  Their easy-to-follow instructions make things like scrapple, making your own pancetta and bacon, rendering your own lard, making your own pork rinds, and stuffing your own sausages all seem approachable.  You do not need to be a master chef to make their recipes because every single one is broken down into simple steps with lots of hints and tips along the way.  But, you will feel like a master chef when you take your first bite, and your second, and your third…

This book is designed to provide you with recipes using every part of the pig, so as much as you will see other reviews perhaps a little obsessed with the dessert recipes in Beyond Bacon (all of which include lard and/or bacon in them), I really tried to focus on the savory dishes for my review.  This was almost impossible to do because the dessert recipes are so ridiculously amazing and have a way of calling to me through the page.  So, I succumbed and did two dessert recipes.  But, I did five savory recipes, so I figure that’s not a bad balance.  This also breaks the record for the most recipes I’ve ever tested to write a cookbook review…  and this just reflects how tempting and wonderful the recipes are.  I just don’t want to stop cooking from this book!

I actually kitchen tested the recipe for licorice sausage before the book was released.  This was my first hint that the recipes were going to taste as good as they look.  They do.  Anise type flavors and pork are a wonderful pairing (actually, one of my favorite flavor combinations ever) and Matt and Stacy struck that perfect balance.  I opted to simply fry up my sausage as patties, rather than stuff into casings (Beyond Bacon gives you instructions for both methods), and it couldn’t have been simpler!

When I received my preview copy of Beyond Bacon, I first flipped through it (while drooling).  Some of the staple recipes are very similar to how I already prepare those foods (like lard, pork broth, crispy lardons, and sweet potato crisps), which means I already know those recipes are great.  And then, there are some amazingly innovative recipes that are the kind of thing that make a food blogger feel giddy with excitement.  To decide which recipes to try for my review, I simply took a look in my freezer.  I bought half a pig in March after all.  I figured I’d just cook up whatever I happened to have left–especially because whatever I have left would be the cuts of pork that I’m least familiar with.  Er.  Well, all that was left in my freezer from that half pig was a bag of neck bones.  I had some ground pork too, but that was actually recently purchased because I ran out!  Okay, ground pork and neck bones it is then!  Oh, and time to buy another half pig!

The same evening after I received my preview copy of Beyond Bacon, I decided to make Plantain Chips.  I was stumped for what to make as a starch with our supper that night (and my husband and kids both really need starchy vegetables with their meals).  Green plantains are a staple ingredient in my home, so I had some in my crisper.  And, I just happened to have some lard in my deep fryer.  So, plantain chips was an obvious choice.  These aren’t the plantain chips that you might be thinking of (those crispy potato chip like things fried in coconut or palm oil that you can buy in a bag at the grocery store).  I would describe these as plantain french fries.    But that name doesn’t really give them justice, because they are the most amazing french fries you’ve ever had with a perfect seasoning mix to sprinkle on them.  My initial thought when I tasted one was that I made a very bad decision when I halved the recipe.  But, plantains are so filling, I actually found that I had a bit leftover.  So, I even got to test how they re-heat following the suggestion in Beyond Bacon:  pretty darned well!  If you happen to have a small countertop deep fryer, these are super fast to whip together for a starchy side any day of the week.

 I couldn’t resist making the Citrus-Infused Pork Burgers.   This one used a combination of herbs that I wouldn’t naturally have thought to use with pork but that sounded intriguing.  The recipe calls for grilling the burgers, which clearly would be awesome.  But, I opted to bake them, which is a standard burger cooking technique I use on busy weeknights (our grill is charcoal which is bit high maintenance for weeknights for me).  Well, we hit on a winner that my whole family loved.   My oldest daughter, who is still quite picky when it comes to food, demolished half a burger and exclaimed “Well, Stacy definitely got this one right!” (sorry Matt, my daughter seems to think that Stacy does all the cooking I guess because I do all of the cooking in our house).  She even started working on a card for Stacy that evening (but loss her enthusiasm when I mentioned that cards written on unfolded empty toilet paper tubes were a little hard to put in the mail).  The next night was leftover night and we had to battle over who would get to eat the leftover pork burgers.  This is one that I know we’ll come back to again and again.  It was simply, quick, and oh so tasty.  Beyond Bacon suggests pairing with Sweet Potato Drop Biscuits, but we just enjoyed them plain with some steamed broccoli and watermelon on the side.  A perfect flavor for these warm weather!

Next up was to tackle my bag of neck bones.  Although my bones were sawed into pieces, I followed Beyond Bacon‘s recipe for Braised Neck Roast (without any modification).  And this is where Matt and Stacy’s talent in the kitchen truly shines.  Just a few simple ingredients.   I expected something good, because this is Matt and Stacy’s recipe after all and certainly the herbs sounded like they’d be tasty.  But, I didn’t expect what the end result actually was: FREAKIN’ AMAZING.  We ate the entire meal in one night because we just couldn’t stop eating.  I saved the broth and drank it with my lunch the next day (did I say drank?  I should have said relished).  I will be getting another half pig in a couple of weeks and neck will be one of the first cuts of meat I cook from it, rather than the last.  And I’ll be using this recipe again.

We actually served our pork neck with the side dish suggestion from Beyond Bacon, Maple Sage Roasted Butternut Squash.  At first, I was a little annoyed at dicing the squash so small (since I would normally cut it into fairly large chunks) because this felt more labor intensive than typical for a mid-week meal for me.  But, I’m so glad that I did.  It made it more like a hash, but easier since it was roasted and it was one of the best flavor combinations ever.  It paired perfectly with the pork neck and the leftovers were fabulous with sausage for breakfast.

 As I mentioned, I couldn’t help but make some desserts.  I did have some issues with the Caramel Praline Lard Fudge, not because there is anything even remotely wrong with the recipe but because I didn’t follow the directions.  Most of the way through heating the syrup, I had a crisis of confidence in my candy thermometer.  I was getting worried my syrup would burn and was doubting the accuracy of my thermometer so I bailed and ended up removing syrup from the heat 5F short of the goal temperature.  I should have stuck it out.  So, unfortunately, this means that I removed my syrup from the heat while it was still below the lower end of the range for soft ball stage candy making.  Temperature is a critical aspect of candy consistency when making these types of recipes, and some seriously impressive chemistry happens at specific temperatures… if only I had hung in there for those last five degrees!   But let me tell you that it was still absolutely delicious!  Instead of fudge, I ended up with something the consistency of pecan pie filling–almost fudge, but just not quite.  Actually, a very similar flavor to pecan pie filling too.  We ate it all and it was A-MA-ZING.  It was so good that it meets my criteria of food to not make again.  Because of my history of obesity, I have a firm rule of not keeping foods in the house that I am incapable of resisting, foods that call my name and entice me to binge… well, unless those foods happen to also be extremely nutrient dense, which doesn’t ever seem to be the case.  Since I just couldn’t help myself, I really, really overindulged.  And I felt sooooo sick.  When I first realized my mistake with the temperature, I quickly bought some more maple sugar with the plans of making this recipe a second time for my review.  But as I delved into it for seconds and thirds, I realized that making more was not a good idea for my own personal health!  So, go ahead and make this recipe, following the directions carefully (although you now know that it’s still delicious even if you don’t!), but save it for a very special occasion when there will be lots of people to share it with.  It is seriously delicious, but also seriously decadent.

I also couldn’t help but bake the Best Brownies.  It’s as though the ingredients in my kitchen had a mind of their own and whipped themselves together in a fantastic batter.  As unbelievable as it sounds, I don’t own an 8″x8″ square baking pan, which re recipe calls for.  So, I had a choice of a 9″ round baking pan (just a tip, it’s almost exactly the same surface area as an 8″x8″ square baking pan) or a 9″x9″ pan.  I chose the former so I wouldn’t have to adjust the cooking time.  The smell in the house while the brownies were cooling was akin to torture.  Chocolate is a food that I just can’t tolerate even in small quantities, so I had to let my kids and husband do the taste testing.  My husband inhaled them, making those nom nom nom noises.  His first words, through a mouth still half full of brownie, were “nyum, these are really good, very light and fluffy”.  My babysitter also loved then (and liked that they weren’t too sweet).  My oldest loved them although my youngest didn’t (she’s been weird with chocolate lately and I’ve been wondering if she has inherited my sensitivity to it).  I was glad to see the last few brownies disappear today, since my mouth is salivating just at the thought of them.  And I just made the plain brownies.  Beyond Bacon gives you this as an option:

I know, right?

In all honesty, I have at least 12 more recipes marked with post-it notes for me to try.   One of the great things about this book is that there are actually lots of recipes that I can have even on the autoimmune protocol (granted, I don’t worry about seed based spices any more and can indulge in small portions of some nuts and eggs occasionally).   This is probably because Stacy also follows a modified autoimmune protocol, so those needs are reflected in many of the recipes.  Sure, paprika, cayenne, and almond flour feature in many recipes too.   This isn’t an autoimmune protocol cookbook (check out Mickey Trescott’s e-cookbook for that).  But, if you are wondering it’s worth it to you if you are following the AIP, my (albeit subjective) opinion is that it is.

The only thing that I didn’t completely love about Beyond Bacon is the lack of a complete table of contents for the recipes in one place.  Each chapter has table of contents and a table of contents at the beginning of the book can help you navigate to each chapter.  It’s not a tragic failing or anything, but does make finding a recipe a two-step process.  To make up for it, there is a very good index at the back of the book which includes both recipes and ingredients, which is what I ended up using to find recipes I’d already looked at but forgot where they were in the book (before I pulled out the post-it notes).

Beyond Bacon is  the second paleo cookbook that I’ve seen published with a hardcover (the other is Gather by Hayley Mason and Bill Staley, which is also a tremendous cookbook).  I love a hardcover for a cookbook because it stands up so much better to the wear and tear that cookbooks often go through in the kitchen.  It helps them say open to the right page while you’re cooking, which is not a quality to be underrated!  And $35 for a hardcover cookbook with over 100 delicious recipes?  Yeah, that’s a good deal (not to mention the book is only $25 on amazon right now!).

Matt and Stacy know food.   They know flavor and they know pork.   And they humble me with their creations in this book.  Just in case it isn’t abundantly clear already, I loved Beyond Bacon and highly recommend it.   And I’m not just saying that because I’m the book’s auntie.

Yes, I am starting a newsletter!  Or is it e-mail updates? Or a mailing list ?  I don’t know exactly what to call it, but it’s new and it’s exciting and I want to share it with you!

You’ve probably noticed the new subscribe form in my sidebar.  And, that subscribing to my newsletter was part of my 20K Giveaway (this giveaway is ongoing, so make sure you check it out!).  If you were thinking to yourself, “hey, what’s this?  I didn’t know Sarah had a newsletter!”, then you’re right.  It’s my brand-new sparkly idea and the first newsletter will go out early next week!

The impetus for this new project was the news that feedburner will be shutting down.  In the past, I have relied on feedburner to automatically e-mail posts to you to keep you up-to-date on the goings on on the blog.  It’s unclear exactly when feedburner will cease to exist, but rumors are July, so it was becoming increasingly urgent for me to figure out what do to instead.   Combine this frustration with all of the weird games that facebook pages have to go throughin order to get people to be able to see their updates without paying money for it.  Facebook defaults to showing something like 6-8% of followers any given link or status update I post (if you hover on the like button, you can add me to an interest list or click on the “show in news feed” which should let you see everything I post) with some weird formula that shows more people if an status update is commented on more, liked more, shared more, more for a photo, less for a link, most for a plain update.  It feels like a game.  And, I don’t want it to feel like a game.  I just want to create great content and share it with you.  Period.

So, I have decided the best solution was a newsletter (or whatever you want to call it).  I like that this is customizable (compared to an automatically generated e-mail), that it’s personal, that every one will be different and written by me, and that it gives me the ability to interact directly with you (and not through some Facebook filter).  How often will I write these newsletters?  I’m not really sure right now.  Probably twice per week.  Probably not on set days to start with, but given what a creature of routine I am, it will probably become more predictable over the next few weeks.

What will be in these e-mails/newsletters?

I’m going to keep them simple and relatively brief (I know brevity isn’t always my strong suit, but I will do my best!).  You will get an update on what has been posted on the blog that you should check out (when feedburner is shutdown, this will completely replace my RSS feed).  I will update you on other projects that I’m working on if there’s news, like where I am with my book, what’s coming up on the podcast, conferences, seminars, etc.  (I may or may not be planning an e-book).   I’m also planning on including a little tip or two in each e-mail.  These tips will include all kinds of things, from great sales that you might want to know about, my favorite kitchen gadgets or brands of ingredients, easy snacks or games for kids, my favorite new books, useful stress management techniques, cooking tips, food storage tips, and generally whatever fun little tidbit I have that I think you might be interested in (just as the topics on my blog are very broad, these tips will be too).  These tips will also be exclusive content for e-mail subscribers (or at least most of them will be).  Over time, I may include exclusive offers, recipes, and even giveaways just to newsletter subscribers… especially as we get closer to the release date for my book.  But, these ideas are still just preliminary.

If you subscribed to my mailing list as part of the 20K Giveaway, you are already on it! (And the giveaway is still live, so go enter!!!).  If you previously subscribed through feedburner, you are also already on my list (or at least, should be, especially if you currently get my posts e-mailed to you).   If you subscribed through wordpress, I haven’t been able to figure out how to merge that list, so please subscribe again.   If you aren’t sure, go ahead and re-subscribe (it should be smart enough to only include you on the mailing list once).  And you can always unsubscribe if this is not something you are interested in or if you decide my newsletter is not your thing after you’ve seen a few….  And by the way, I will absolutely not ever share or sell your e-mail address or do anything unethical with it (or anything else for that matter).   This is just a tool for me to connect with you and share information with you directly.

I’m still trying to work out if my newsletter will be plain text vs html.  I am currently leaning toward html because I personally like getting pretty newsletters in my inbox, but then I know not everyone does.  And sometimes, you just can’t beat simplicity.   I may do an html default format with plain text as an option and let you decide… Anyway, give me a couple of days to work out these details.  But, you can expect that my first newsletter will go out early next week!  So, if you don’t want to miss it,  join my list!!!!

I’m also on Instagram now and will be posting more photos from my daily life. So, if you’re on Instagram, you can follow me here.

Our forty-third show!
Ep. 43: Eating Disorders

In this episode, Stacy and Sarah are joined by George Bryant of Civilized Caveman, author of Caveman Feast, to discuss eating disorders. Learn the difference between physiological and emotional cravings and how to mange them, how to identify and address binge eating and more.

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The Paleo View (TPV), Episode 43: Eating Disorders

• 0:00 – Introduction
• 1:19 – News & Views
  • This week we are joined by a returning and frequently requested guest, George from Civilized Caveman (aka, Caveman Feast, king of bacon, resident male guest)
  • George noted that the Paleo Parents are challenging his bacon reign with Beyond Bacon that landed on his doorstep the day the podcast recorded
  • Sarah made plantain chips from Beyond Bacon the night the podcast recorded
  • The day the book arrived, Sarah and her daughters went through and marked all the recipes they wanted to try
  • Up first they are going to make the Caramel Praline Lard Fudge, and then The Best Brownies
  • When Juli was visiting the Paleo Parents over the weekend she discovered that the magic to the brownies is to use medium size chocolate chips
  • George had to brag about his recent baking success, which was a Bacon Chocolate Banana Cream Pie with a bacon crust, but he thinks he is going to have to do a side-by-side comparison using the Beyond Bacon pie crust recipe with his filling
  • George is doing a fundraiser for Mike, who is in need of a heart transplant, and chatted briefly about what he is doing to help him and his fiance – be sure to donate and help Mike!
  • The show theme for the week is on eating disorders with some deep questions that focus on binge eating
  • Sarah and Stacy have dealt with eating disorders, and George provides an additional outlook on the subject as he has dealt with eating disorders as well
  • Please check out this podcast for additional information on Stacy’s, Sarah’s and George’s background on their weight struggles
  • Stacy was obese her whole life
    • Was sent to fat-camp as a kid, was bulimic throughout camp and got really sick; came home and gained weight
    • She went back to fat-camp the next year and didn’t get sick, but her bulimia got worse
    • It took her a few years to work through the bulimia, but she still dealt with bingeing
    • Since Stacy was undiagnosed celiac for so long, she feels that her body dealt with such intense cravings because she was nutrient deficient
    • Now paleo provides her with a nutrient dense template and she focuses on many other healthy lifestyle factors, which has helped her move on from binge eating, but it can still be an emotional struggle sometimes
  • George’s problem with bulimia began at the age of 14 due to some bullying and comments from family members
    • Battled bulimia throughout high school
    • Joined the Marine Corps. and had to lose 40 pounds, and did so in an unhealthy way
    • Graduated boot camp weighing 155 pounds
    • Spent the next year getting ready for deployment and then spent 13 months in Somalia
    • While in Somalia both of his legs blew up from exercise induced compartment syndrome – had 6 surgeries, spent 12 months in a wheelchair, 18 months in physical therapy and became addicted to pain meds
    • During that time George’s weight ballooned up to 257 pounds at 5’8
    • After that he used triathlons, binging, purging, and carb loading to lose weight
    • Eventually he was deployed to Afghanistan and it was there that he discovered paleo and Crossfit, and the combination helped him discover a healthy way of living
    • When he returned home he created a paleo website as an accountability tool
    • The last time he had an issue with his eating disorder was in February 2012
    • It was at that time that he attended Paleo FX where he found amazing friends, and it was a tipping point for him because he found people that love him for him no matter what he looks like
    • He was able to begin his journey of recovery and it took him about six months after that to begin talking about his journey
  • Stacy notes that people have a preconceived notion of who deals with bulimia, and Stacy and George’s backgrounds prove that it has a lot more to do with emotions and other factors in life, as opposed to the notion that bulimia is something that only dancers and models deal with
  • Sarah has a history of binge eating
    • She stopped weighing herself above 265, but gained at least one clothing size after that and generally estimates that she was between 280-290 at her heaviest
    • Sarah lost 100 pounds in her early 20′s through a low-carb diet and marathons, and then she got very ill and was put on high doses of steroids, and that is when she slipped back into worse binge eating behaviors
    • It was also at this time that she was diagnosed with irritable bowel syndrome, and she used laxatives to help with the IBS, but also used them as a weight-loss tool
    • After being so ill and being on steroids for a number of years, right around the time that her oldest daughter was one she realized she was pre-diabetic and as a new mom this moment was a major wake-up call
    • She found the strength to change the way she was eating and her behavior with food
    • Sarah wanted to make sure that she could be the mom she wanted to be, and was able to have a much healthier second pregnancy
    • While she struggled with weight with her second pregnancy, her eating behaviors were healthy and that is when she found a paleo diet
    • In the last two years of eating paleo and starting to look to food for nutrients, Sarah’s behavior towards food has been improved greatly and she has been able to address micro-nutrient deficiencies and blood sugar imbalances
    • Food is still a big part of her life and she still has cravings when she is stressed, but if she binges now it is not even remotely close to what it use to be, now it is 3 dates as opposed to a gallon of ice cream
  • As you can see from such differing stories, you are not alone if you deal with an eating disorder there is a way through
• 27:25 – Science with Sarah: Food cravings, and the difference between physiological and emotional cravings
  • Physical cravings for food can be caused by a number of diet and lifestyle factors
  • Nutritional deficiencies will increase your appetite and you will crave food as your body tries to restore nutrient levels
  • Calcium, magnesium, chromium, CoQ10, and fat soluble vitamins are all common nutrients that cause cravings when low
  • Another important diet factor that contributes to cravings is blood sugar regulation, which leads to insulin resistance
  • Restoring insulin sensitivity and regulating your blood sugar are the two most important things that you can do to address food cravings
  • One of the biggest causes of food cravings is stress, which is a well documented interaction between cortisol and reward centers in the brain
  • Those food cravings actually exist because when you are stressed your body is having a hard time reaching stored energy and your brain is seeking readily available sources of fuel
  • The real solution is to manage stress
  • Inadequate sleep is another lifestyle factor that causes food cravings
  • There are studies that show that getting four to five hours of sleep a night, a few days in a row, directly increases food intake
  • Sarah feels that the number one thing that helped her lose weight was going to bed early, because then she was able to manage stress, repair her body, and break those craving cycles
  • 
• 36:26 – Q&A
  • Sarah: Will I ever be able to eat starch again? Should I try an autoimmune protocol to help with my gut issues?
    • Reminder from Stacy to come to the Paleo Parents Meet-Up group
    • There are studies that show that Erythritol increases gut permeability, leading to a leaky gut
    • For many people sugar substitutes can still cause a release in insulin, leading to strong cravings
    • Sarah recommends for anyone dealing with sugar cravings to avoid all fake sugars
    • Stick with fruit because your body will know how to handle those sugars
    • If you are eating junk food with that level of consistency, your gut is not healing so it cannot handle the starches you are eating from whole foods like sweet potatoes
    • Reactions to food can take up to 5 days to surface, so it may look like it is the sweet potato, but it is probably related to the ingredients of the junk food
    • George’s recommendation is to look at the root of what is going on, what is the trigger for binges, poor sleep, etc.
    • Try to make this situation as real as possible and own what is going on and what is causing it – find accountability and support that will help you learn to love yourself
    • Before testing an AIP, Sarah suggests dealing with the binges and working towards a paleo diet for a chunk of time to see how far it gets you with your health
    • Stacy notes that she found a new way to comfort herself outside of food and she relies on her close relationships to give her the love she needs to work through those emotions
    • Try identifying nourishing binge foods that can help you transition away from the habit of binging, so that you can fully remove the items that are damaging your gut and focus on the emotional healing that you need
    • George notes that healing from an eating disorder is a process, every day you will learn how to manage your emotional and physical health
    • When you wake up, you have the choice on how you see the day and how you manage your emotions
    • When you do lapse or you have an issue don’t dwell on it or punish yourself for it, take it for what it was and learn from it and move forward
  • (57:26) Anonymous: How do I know if I have a binge eating disorder? And if I do, how do I stop?
    • The level of deprivation that you put yourself through when bodybuilding is incredibly intense – the culture and mentality creates an unhealthy cycle of habits that you need to take an honest look at and see how it is impacting your overall health
    • George loves nuts, seeds, dried fruit and coconut butter as well, but works to enjoy them in moderation
    • George doesn’t know if he would say that Anonymous has a binge eating disorder, as much as he might suggest that he/she has some disregulated hormones or some insulin resistance
    • Anonymous could be over-training or not eating enough, which may be leading to the cravings
    • Be careful with end-date eating structures as you need to find a lifestyle that feels long-term with few highs and lows in habits
    • Sarah and Stacy agree that Anonymous sounds like he/she is under-eating, which is stressing your body and causing your body to crave calorie dense foods
    • Bingeing is not something you think about, if you are a binge eater it is a compulsive emotional thing where you go into zombie mode and the food takes over, filling an emotional void
    • It sounds like this person’s body is simply telling them to eat more food, with more fat
    • If you have IBS and you are not absorbing your nutrients, working to eat from a paleo template will likely help you get to a healthy weight where you are better able to control the cravings
  • Stacy notes that people often answer their own questions in the actual question they are submitting, and agrees with George’s suggestion that you need to sit down and write your question, and a couple days later look at what you wrote to see if there are answers within it
  • When you are looking at your overall emotional health with food, it is important to look at your relationship with food and how you are responding to it
  • Try to make the steps that you can towards making better choices and if you don’t make the best choice move on because if you dwell on it you are only going to go to worse places
  • Sarah notes hmmmmmm…..bacon
  • George had bacon dipped in almond butter for dinner, he also does Italian sausage dipped in almond butter
  • Special thanks to George for joining Sarah and Stacy on another episode!
  • George’s other guest appearance on TPV can be found here, and he will be on the show again in a couple of weeks for a Beyond Bacon themed show airing on Tuesday, July 2
  • George will also be visiting the Virginia area for the Beyond Bacon release party
  • The party will be at the Red Apron on July 5 in Fairfax, VA – more details to come soon
  • In addition to George, Bill and Hayley from Primal Palette, Russ from The Domestic Man, Stefani Ruper from Paleo for Women, and Aimee Buxton, Stacy’s photographer will all be at the release party – so come hangout!
  • Be sure to keep watching the Paleo Parents site in the upcoming weeks with all of the Beyond Bacon giveaway promotions!
  • Thanks for listening and happy bacon days!
• 1:22:46 – Outro

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Paleo Living Magazine is an interactive iPad e-Magazine, which provides information and inspiration to help you live a better, healthier, and more fun Paleo life.

In every issue, you’ll find

• entertaining articles and tips on diet, health, exercise, and nutrition
• up-to-date science and strategies for what’s working now
• interactive and beautifully laid-out content
• exclusive videos and events with the biggest names in Paleo
• mouth-watering recipes with full-page photos and step-by-step instructions

In the June issue, you’ll find an article written by me on whether or not sugar is paleo and, perhaps more importantly, if you are going to eat a treat, which sugar or sweetener is the best choice.

PLUS, there is a 30-minute audio interview with me about autoimmune disease, the autoimmune protocol and my book!

I have the tremendous honor of being the first repeat guest for an audio interview for Paleo Living Magazine!  Woot!

And as a special treat for my readers, here is a FREE three month subscription of Paleo Living Magazine!!!

Click HERE for 3-Months of Paleo Living Magazine for FREE!