#356 - Special Guest: Glenn Livingston, Ph.D., Cravings, Bingeing, Overeating, Variable Ratio Intermittent Reinforcement, Mindful Eating, Extinction Curve Timeline, And More!
The Intermittent Fasting Podcast
Melanie Avalon, Barry Conrad
4.2 • 2.7K Ratings
🗓️ 12 February 2024
⏱️ 77 minutes
🔗️ Recording | iTunes | RSS
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| 0:00.0 | Welcome to episode 356 of the Interment and fasting Podcast. |
| 0:07.0 | If you want to burn fat, gain energy, and enhance your help by changing when you eat, not what you eat, with no calorie counting, then this show is for you. |
| 0:20.0 | I'm Melanie Avalon, biohacker, author of What, When, Wine, and creator of the Supplement |
| 0:25.8 | Line Avalon X. |
| 0:27.5 | And I'm here with my co-host, Vanessa Spina, sports nutrition specialist, author of Kido Essentials, and creator of the Tone Breath Key Tone Analyzer and Tone Lux Red Light Therapy panels. |
| 0:39.4 | For more on us, check out IF Podcast.com, Melanie Avalon.com and Kita Genet girl. |
| 0:45.0 | Please remember the thoughts and opinions on this show do not constitute medical |
| 0:50.2 | advice or treatment. To be featured on the show, email us your questions to questions |
| 0:55.1 | at iF Podcast.com. We would love to hear from you. |
| 0:58.8 | So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine. If it's that time and get ready for the |
| 1:06.6 | Intermented fasting podcast. Hi friends I'm about to tell you how to get three pounds of organic chicken thighs, |
| 1:15.8 | two pounds of grass-fed, grass-finished ground beef, or one pound of premium grass-fed, |
| 1:22.0 | grass-finished steak tips all for free plus $20 off. |
| 1:27.0 | That's right we're talking pounds of meat for free plus $20 off. |
| 1:33.0 | Friends, I love meat and seafood. |
| 1:36.0 | My favorite way to get it is Butchap Box. |
| 1:38.0 | It has been for years, and it's one of those things where I just sort of become more and more obsessed, |
| 1:42.0 | the more I use it. |
| 1:43.4 | Especially with all the green washing that's going on today with meat and seafood. |
| 1:47.4 | There's a lack of transparency. |
| 1:48.8 | It can be hard to know what you're actually getting. |
| 1:51.2 | And it can be expensive. |
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