Episode 450: Spices on the AIP? What’s In, What's Out, and Why.

Real Talk, Whole Life

Cloud10

News, Social Sciences, Entertainment News, Science, Health & Fitness

4.7 • 1.3K Ratings

🗓️ 1 April 2021

⏱️ 79 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week, Stacy and Sarah do a deep dive into what herbs and spices on the AIP are awesome, considered early reintroductions, and which ones are best avoided until the very end. You can find the full show notes with links to the products and articles discussed on this episode here. Listener Question: Hello, I'm a chef of 20 years and as most of us in the hospitality industry have experienced, things are not good. During my temporary retirement I've decided to help out a family who has started an AIP diet. I haven't cooked specifically for a person who has said they are specifically AIP, but I have had plenty of experience with similar dietary needs. It will no doubt be a challenge, but it will be a fantastic learning experience and chance to change a persons experience while on their path to recovery. In my journey I'm looking for ways to infuse the flavors which I like to use in ways that will be in line with the protocol. My inquiry has to do mainly with flavor infusion. Take for example a brine for pork. I use products like whole black peppercorn, whole coriander seed, mustard seed, etc. to add layers of flavor to the brine. Is the main issue with these spices the pieces of the seeds? Are the extracted oils also off limits? My main concern is around spices. I would venture to believe that nightshade oils are the problem (i.e. dried chilies, capsicum, etc). - Jeff Don’t forget to subscribe to this channel and visit realeverything.com and thepaleomom.com! If you haven't yet unlocked our bonus content, checkout Patreon for exclusive behind-the-scenes content and how Stacy and Sarah really feel about the topics they discuss. Your subscription goes to support this show and gets you direct access to submit your questions! Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Welcome to the whole view. I'm Stacey Toth of realeverything.com. I'm all about loving
0:10.0	the skin you're in and being healthy inside and out.
0:15.0	And I'm Dr. Sarah Bountine of the Paleumum.com. I believe that scientific literacy is the key
0:20.1	to improving public health.
0:27.4	Welcome back to the whole view episode 450, my gosh, 450, Sarah.
0:37.4	That's like a, you know, like a number. Like a, I mean, not like, I mean, it is a number.
0:43.4	Yeah, I mean, yeah, way to state the obvious, Sarah. No, but I mean, like, I like a round number,
0:48.4	like a cool number. It's a big number, not palindrome cool.
0:53.4	But like, still, it's, it's like a multiple of 50. That's cool.
1:00.4	It also indicates how very old we are and how very long we've been doing this because you can do the math on a weekly show.
1:07.4	The benefit is that we started this podcast when we were 15.
1:12.4	I was 12 actually. Yeah. Yeah. Okay. Yeah. I'm a couple of years old. Yeah.
1:17.4	Yeah. Yeah. That's, that's how that math works with my current age. That's definitely it.
1:25.4	Well, I'm actually excited to tackle this topic because it came up for me this week.
1:32.4	I somewhat handed me a meat stick and I was driving and I was like, does this one have paprika in it?
1:40.4	Because I don't eat my shades because it activates my immune system.
1:46.4	And my lovely husband read the ingredients for me because I was driving.
1:53.4	And he's like, no, actually, it doesn't have paprika in it. And I took a bite and it had red pepper flakes in it.
2:00.4	It's like I can immediately taste it. I was like, really? Really?
2:06.4	So he's going to have to listen to this show because he produces it.
2:11.4	And it will be a good reminder for him of what to look out for.
2:16.4	I actually, that happened to me, not it wasn't Matt who did it to me.
	...

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