#104: Special Guest Trina Felber of Primal Life Organics
Balanced Bites: Talk on Food, Fitness, & Life with Liz Wolfe
Liz Wolfe
4.4 • 1.2K Ratings
🗓️ 12 September 2013
⏱️ 62 minutes
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| 0:00.0 | Welcome to the Balance Fights Podcast with Diane San Philippo and Liz Wolf. |
| 0:06.0 | Diane is a certified nutrition consultant and the New York Times best-selling author of Practicali. |
| 0:12.0 | Liz is a nutritional therapy practitioner. selling author of Practical Paleo. |
| 0:12.7 | Liz is a Nutritional Therapy practitioner and the author of Modern Cave Girl. |
| 0:17.7 | Together, Diane and Liz answer your questions, interview, leading health and wellness experts, and share their take on modern |
| 0:24.4 | paleo living with their signature friendly and balanced approach. |
| 0:27.9 | Remember our disclaimer. The materials and content within this podcast are |
| 0:32.4 | intended as general information only and are not to be considered a substitute for professional medical advice, diagnosis, or treatment. Hey everyone Liz here. |
| 0:46.6 | Liz here. |
| 0:48.8 | Welcome to episode 104. |
| 0:51.2 | Wow, 104. that's crazy. |
| 0:54.0 | It's a balanced bites podcast. |
| 0:56.4 | Thanks for being here. |
| 0:57.8 | This week, Diane is working really hard |
| 1:00.9 | on the 21-day sugar detox, getting all that wrapped up for her book in the |
| 1:05.6 | next couple of months. So it is me and a special guest. Very excited about this. |
| 1:11.6 | I'm going to introduce her in just one second, but first let's have a quick |
| 1:16.1 | Let's hear a quick conversation between Diane and one of our sponsors Pete from Pete's paleo. |
| 1:25.0 | So Pete, can you tell our listeners about how the menus are created every week, |
| 1:29.0 | knowing that what we learned, the last time we heard from you, |
| 1:32.0 | that you get ingredients fresh the day they're picked or the day after they're picked? |
| 1:36.8 | Yeah, so again, it's just a fun part of what we do. The menu has created the same way that it was when I worked at fine dining restaurants where you really don't know what you're going to get every week from the farms and so they kind of dictate the menus. |
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