And we’re back with Q&A #10 with Robb and Nicki for Episode 410 of The Paleo Solution Podcast.
Don’t forget to send in your own podcast question to use here: https://robbwolf.com/contact/submit-a-question-for-the-podcast/
1. [2:14] Calcium
Hi Robb – love your work. I’m wondering what your thoughts are on getting adequate calcium when doing a ketogenic diet for fat loss. I’m following the Ketogains macros and am a smallish female (125 pounds at 5’3) so my calorie count is quite low. I don’t tolerate dairy very well and there is only so much spinach one can eat in a day. I do eat canned salmon with bones but not every day. Seeds are too caloric when fat loss is the goal and I’m a bit concerned about supplements (Chris kresser has indicated calcium can end up in the wrong spot ex arteries). What about bone meal as a supplement? Other ideas?
2. [5:40] Asthma
Do you have any suggestions on how to treat or eliminate asthma caused by allergies, such as allergies to pollens and grass – not to food? Thank you.
3. [8:57] Mixing high cholesterol, and high fat foods with fruit, corn, and potatoes
My girlfriend is Paleo, moderate carbs and high fat diet. I am wondering if she could be damaging her health when she eats steak with corn, fruit, potatos, or sugar of any kind.
Can you elaborate on mixing those kinds of carbs with high fat, high Cholesteryl meat and on the glycation process? Will this cause Atherosclerosis? And if not, what causes atherosclerosis?
Thanks Robb! I love the podcast!
4. [13:11] CBD Oil
What are your thoughts on the efficacy of CBD oil? If I wanted to try some what would I look for in a specific brand? I have noticed a wide variety of price ranges so how can one determine the quality of an oil?
Bee Keeper’s Naturals B.Chill (CBD in honey, mentioned in the show)
Squatchy’s CBD recommendations:
https://www.ojaienergetics.com/full-spectrum-hemp-elixir.php (some of the best, uniquely fast acting)
https://www.greenmountaincbd.com/our-product (one of the best priced high quality ones I’ve found)
5. (Question Skipped)
6. [16:03] Fatty acid profile for grades of beef
I’ve read articles (most of which had ties to the cattle industry) talking of the improved fatty acid profile as the grade of beef goes up from select, choice, to prime particularly for fatty cuts like brisket. Is this really significant? When I’m going to smoke a brisket (that I rub in olive oil and eat while sipping green tea) I usually trim most of the hard external fat and am really only dealing with the subcutaneous fat. I think the take away from grass-fed vs grain fed is that yes grass is better but it’s only in the margin (same amount of Omega-6 but more Omega-3 for grass-fed and the absolute amount of omega-6 is what’s important in the presence of sufficient omega-3 i.e. improving the ratio by taking lots of fish oil doesn’t offset the high omega-6 load). I’m guessing this probably the case with the higher grades of beef relative to the lower the grades. However, the higher grades are definitely more tasty. Any insights”
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