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Transcript

Michelle: Kevin.

Kevin: Michelle.

Michelle: I've got some seed puns for you.

Kevin: Seed puns.

Michelle: That's pretty seedy. That's very seedy. All you, Kevin, all you seed is love. Oh, Kevin, you need to always walk on the brighter seed of life. And often you ex-seed my expectations.

Kevin: This is why I am the dad of the dad jokes.

Michelle: Kevin, you're standing. Please be seeded.

Kevin: Oh, no.

Michelle: Do you know, it's just hearkening to the last episode. Did you know that chickens can't eat the new seed that I got for them because their seed is impeccable?

Kevin: Oh, well, these never end.

Michelle: And why am I telling seed jokes?

Kevin: Everyone is asking what, Michelle, I got a question for you. Why are you telling seed puns?

Michelle: Because I had a listener question about what is better chia seeds or flax seeds or hemp seeds?

Kevin: Okay.

Michelle: Or hemp. Is hemp a seed? Actually, I don't even know.

Kevin: Well, hemp, I think it's a, yeah, we'll call it a seed.

Michelle: We'll call it a seed.

Kevin: So it's chia and hemp and flax, oh my, chia and hemp and flax, oh my. Which is actually interesting because this is a question I've often had because I hear about these like three kind of super seeds and there's a pun in there somewhere about super seeding, but anyways, I can't think of it. And I do wonder about them. So please enlighten us all about chia and hemp and flax.

Michelle: You know, this question comes up actually quite a lot because one of the protocols I often recommend for people, and it's out there for free, folks. Anybody can look up Dr. Brooke Goldner. I should probably do a whole episode on this protocol actually, but it's using a very particular tasty and potent smoothie recipe to basically shut down the inflammation in the body so that the body can heal. And Goldner's published in the literature, International Journal of Disease Prevention and Reversal and other case reports have been studied where she has shown like reversal of extreme, extreme autoimmune diseases using these very simple hyper nutrition levels of fruits and vegetables delivered primarily through smoothies, but also eating like large salads and for a period of weeks, avoiding all cooked food and anything that is inflammatory in any way whatsoever. And one of the keys to that recipe is for the smoothie recipe is using half a cup of chia or flax or blended chia and flax. And I've had a number of people ask me when we're going through that protocol, and every single person I've recommended it to, by the way, has had benefit, like incredible benefit from it. And I've had benefit myself, but they are always asking, well, do I use both chia or flax? Or like, can it be a blend or there's one better than the other? And what about hemp seeds? And this often comes up. So they're obviously all three seeds, our seeds, and they're also very high, all three of them in omegas, which is, you know, where people get this rightful idea that that seeds can be a very healthy addition to your diet and then can be a therapeutic component of recipes such as the Goldner Smoothie Protocol. The key to all of this would be, you know, when we're talking about, you know, getting that omega-3, you know, boost in our body is the plant-derived ALA that you will get in these seeds, along with an array of nutrients and antioxidants as well. And I would say one of the other big thing about these three seeds is fiber. So for me, it's partially about the omegas and it's partially about the fiber. But there is a key difference between, in terms of that anti-inflammatory superpower, between chia and flax and hemp. And that has to do with the omega-3 to 6 ratio.

Kevin: Okay. Which I haven't heard is very important.

Michelle: It's incredibly important. Okay. So if we just sort of back up for a second and just kind of look at the state of unhealth of our population, particularly in North America, Canada and the U.S., we have the highest rates of chronic disease that we've ever seen. We know that inflammation systemically is at root in all of these chronic conditions because, you know, where there's smoke, there's fire. So where there's pain, where there's disease, there's underlying inflammation and often very, very systemic chronic inflammation in play. And a lot of this is due to our food supply, all these processed foods, ultra-processed foods, high amounts of sugar, salt and fat. But often these processed foods are also very, very high in omega-6.

Kevin: Okay.

Michelle: And omega-6, even though it is, you know, one of the essentials, there's omega-3, omega-6, omega-9, omega-3 is the most anti-inflammatory one. And omega-6, we don't have a lot of trouble getting omega-6 in our diet. We have a lot of trouble getting sufficient omega-3 in our diet. And the omega-3 to 6 ratio should be in balance. It should normally be, you know, one to one, one to three, something like that. Often with the prevalence of the standard North American diet, where we have a lot of these other packaged and processed foods included in what we're eating every day, and it's no longer just, you know, the odd TV dinner that our parents used to give us back in the 70s. It's a staple and we're eating out a lot. We're eating restaurant food as well, which is part of the problem. Our omega-3 to 6 ratio can be more like one to 20, one to 36, one to, like, it depends.

Kevin: Gardner. Way out of balance.

Michelle: Kline. Way, way out of balance. And this is why the omega-3 industry has become so incredibly popular in terms of supplementation, because people are trying to pile on their omega-3. But I remember at one point in my training, just the light bulb went off in my head. We keep focusing on adding omega-3s to our diet. What we should really be doing is removing the omega-6, right? We if we if we reduce the omega-6 and we ate our omega-3 rich foods and we brought that natural ratio just from a dietary perspective back into balance, we would have a lot fewer of these problems. And it doesn't take very much. So anyway, bringing this back to the seeds, to the seeds. So of the three, flax provides the highest source of ALA, which is a precursor like our body convert can convert ALA into three, eventually into omega-3.

Kevin: Yeah. OK.

Michelle: And it has the most ideal ratio of omega-6 to three. And then on the chia seeds also has a very good ratio, but but it is the highest of the three in calcium and in fiber. And then hemp. And I think this is why you see hemp really popularized right now because of the focus on carnivore and muscle building and protein, et cetera. Hemp has the most protein in it, but hemp has a very poor omega-3, omega-6 ratio. So let me just see here. So the omega-3 to six ratio of flax seeds is four to one, four omega-3 to one omega-6. So that is like the highest omega-3 plant source and on a really, really excellent source of fiber as well. But you have to you have to break it down, though. You can't eat the seed whole chia seeds has is close, has an omega-3 to six ratio of three to one. So these two do very well for people that have been really out of balance because there is more omega-3 to omega-6, right? Versus hemp seeds has a very poor ratio of omega-3 to omega-6. So for every one omega-3, it has three and a half to four omega-6. So it has a lot of good qualities. It has good fiber and an omega-6 isn't inherently bad. So all things being all things being equal, if we didn't eat any packaged and processed foods and we didn't have a good ratio and that would be fine. But the reason it is most people when they're, you know, asking for my help and advice and they're looking for something that is going to help reduce their chronic inflammation and help to reduce their pain and help to deal with the symptoms that they're that they're experiencing or work toward, you know, a dietary protocol that is going to help support their healing from their condition. Hemp is not going to be my choice, right?

Kevin: Because of that ratio. It still has the sixes, yeah.

Michelle: Right. So because it's because you have to do something significantly better than what you were doing that contributed to your problem, right?

Kevin: Right, right.

Michelle: And hemp seeds are going to enable that omega-6 ratio that you're trying to get down.

Kevin: But as I understand it, though, because I've looked into this a teeny tiny bit. And as I understand it, chia is pretty darn close behind hemp in terms of protein, isn't it? Like chia is not a lightweight in terms of protein. I think it's all I think it's just behind hemp in terms of protein.

Michelle: Yeah, like they're all three of them actually.

Kevin: I don't know about flax.

Michelle: Are pretty well, let me see. I've got here. I've got chia seeds. Let's just go with a simple measurement that we can all understand. One tablespoon.

Kevin: Yeah, a tablespoon. So they're all the same size and all that. So, yeah, it's kind of apples to apples.

Michelle: One tablespoon of chia seeds has 1.8 grams of protein. OK, that's that's pretty decent for a tablespoon. Flax seeds has 1.3 grams of protein. So chia has more. And a hemp seed has 3.2 grams of protein. So it is about double.

Kevin: So almost double. OK, but chia is still like pulling its weight. Like it's not a schlepper.

Michelle: Should you be relying like let's get away from reductionism, single nutrient science. Would you be looking for your seeds to be your protein source? Or would you be looking for your combined meal to be your protein source?

Kevin: Well, no, exactly, exactly.

Michelle: It's all about the whole picture. Right. So if you're like, let's take the smoothie protocol as an example. If you're stuffing your Vitamix with three quarters of the way packed full of leafy greens such as kale or spinach, and then you're putting in a half a cup of chia seeds or flax seeds or a blend of both, and then you're packing the top of it with fresh fruit, you're getting tons of protein in that smoothie. Right. Like it's regardless, because you're going to get the combined amino acid profile of all those foods. Right. And if you are following the protocol and you're drinking like that entire Vitamix worth in a day in addition to having three plant rich meals, you're getting tons and tons of protein. Even if you're eating, if you're not doing this like a smoothie therapeutically and you're just including it as, you know, you have a smoothie every day. Again, on top of your plant rich meals, you're going to get tons and tons of protein. But the key here to why the chia and the flax are so important in the Goldner protocol, which is why I make it central in this conversation, is because you've got incredible amounts of fiber and incredible amounts of omega-3. And those are really very, very important. And both of those nutrients, omega-3 fatty acids as well as fiber, tend to be incredibly deficient of a majority of people in North America. Those are two of the most common, that and people not drinking enough water. So you're going to get all three of those things if you add smoothies to your diet and you include that. But there's lots of ways to get good omega-3s through chia and flax. And if you enjoy some hemp seeds, again, I don't have an issue with hemp seeds, unless, depending upon your goal, right?

Kevin: Right, right. I have an issue with hemp seeds just because I don't really like the flavor of them. I find they have a bit of a bitter undertone. I love chia. I love making a chia pudding.

Michelle: I love it. I don't know if they do something in the manufacture of hemp hearts. Hemp hearts tend to taste better than other more pure sources of hemp, but I'm not sure why.

Kevin: I've only tried raw, unhulled, like try to be yourself.

Michelle: Like hemp is a cousin of the marijuana plant, right?

Kevin: Yeah. I tried smoking it, but I just didn't get a high. It was very disappointing.

Michelle: Well, in that, like, I guess I'd have to look into this and this is maybe another podcast at some point, but I know that the hemp plant and the marijuana plant both have good source of endocannabinoids. I don't know if you end up, I don't know if you end up with any endocannabinoids when you have hemp seeds.

Kevin: No, you don't. Apparently.

Michelle: I never would think so, but.

Kevin: No, it's at such a tiny, tiny, tiny amount compared to cannabis. You'd have to smoke, I read something, you'd have to smoke like 500 joints or something.

Michelle: Are you talking about THC specifically though? Because I'm talking about the other endocannabinoids.

Kevin: I'm talking about all the, all of the endocannabinoids.

Michelle: Oh, okay.

Kevin: Apparently it's, it's almost, it's got almost nothing compared to, compared to cannabis.

Michelle: But you, you raise it, you raise a good point though. I like about taste. Let's talk about the taste of them because maybe some listeners have never even bought chia seeds before and they don't know.

Kevin: Chia seeds are so good. Go out, buy them. They're amazing.

Michelle: So they, I wouldn't say chia seeds actually contribute any taste. That's true. When you, when you add it to something, they, they, their, their hallmark is that they make a jelly like substance, right?

Kevin: I thought their hallmark was that they made the, the animal all furry after you.

Michelle: Oh, like Chia Pet? Ch-ch-ch-ch-chia. Ch-ch-ch-ch-chia. I always wanted one of those.

Kevin: Oh, so did I.

Michelle: They used to advertise those on Saturday morning cartoons, didn't they?

Kevin: Yes, yes, of course they did.

Michelle: Right after the K-Tel records.

Kevin: Yeah. All the hits from 1973 about garages.

Michelle: You can sprout chia seeds. I've done it, but it's very easy to sprout them. So, but when they're dry, they're crunchy. But if you want to use, if you want to get the omega threes from chia though, you, you do need, you need to soak them.

Kevin: Right.

Michelle: Because I think otherwise they're going to pass through and you'll get them, you might get some fiber. It's much better if they're, if they're ground in a Vitamix or if they're soaked.

Kevin: Right. And what I love about them is that they're, they're for, I don't know what the chemical makeup is or whatever, but they, it only takes about 10 minutes to soak them. Like they're not like some seeds or beans that you can smoke. You can smoke them. Whoa, sorry. You can soak them forever. And they're still hard as a rock with, with chia. I find I just had some chia seeds to some oat milk and I shake it up in a mason jar. 10 minutes later, it's like a little chia pudding.

Michelle: Yeah, yeah.

Kevin: And it's so easy.

Michelle: I had chia pudding this morning.

Kevin: I love it. It's just a really nice, easy snack.

Michelle: It's really easy. And I, you know, I'll kind of alternate between that and overnight oats and and I'll I'll make them in a bunch of little cups and then wake up in the morning and then add some fruit, add some granola and whatever to it. But yeah, it's yeah, that soaking. You're right. It doesn't take long. You know, I found out about how gelatinous it was by accident when I first put it in a smoothie and then I didn't drink the smoothie right away. And I let it and I put it in there and I sat there and I had to eat it with a spoon. It became more like a yogurt kind of thing. But but no, so good. And you know, you can use it in baking. You can add chia seeds when you're making muffins or breads. And you can use it as an egg substitute. A tea, a tablespoon of chia with three tablespoons of water because that gelatinous nuts, it makes a great egg replacer.

Kevin: You can never remove that. I want to try that.

Michelle: You can sprinkle it onto your salads and your oatmeal and stuff like that. But again, I don't I don't really think sprinkling chia seeds is the best use of it, like because you do need to grind it or soak it to get the most out of your chia.

Kevin: And as you say, they don't actually add any flavor. So to put them on the salad is is kind of like throwing sawdust on your salad. Like it adds a bit of texture, but there's other things you can do to add texture that will also add flavor. So why?

Michelle: Yeah, use other nuts and seeds. So flax seeds in terms of their texture and taste, flax seeds tend to be at a nutty character things. The thing to be careful with, and often I see this on seed crackers and different granolas and stuff like that where the flax seeds are just there. They're just an ingredient. They're whole and intact. You're not going to get any benefit that way.

Kevin: So like chia, they have to be ground up as well.

Michelle: Yeah, it's covered in like undigestible cellulose. So it's just going to pass right through you. OK, so you need you need to ground grind your flax seeds. Now, one thing to be mindful of, and I would say this, by the way, let's just say this about all nuts and seeds. You really should refrigerate them, right? Because think about it. Why are they so valuable? Because of their omega-3 fatty acids. Well, omega-3 fatty acid is an oil, like it's a fatty acid. So it will be if it becomes, you know, sitting on a shelf for a long time. Yeah, or it's exposed to heat. They will become rancid and off. And you can smell your seeds if your seeds are off. They'll have a funky. It's more prevalent with things like peanuts and almonds and stuff like that. But yeah, so we always do. This was when we did a big, you know, diet cleanup in my family when I started nutrition school. And we kind of had started taking the dairy and the cheese out of the fridge. We made room for the nuts and seeds and have little little containers in the fridge. Now, if you're going through it fast, like let's say you buy chia seeds and you're using it in your smoothie every single day and you're consuming it faster than it's going to, you know, be problematic on the shelf, then no problem. But if you're going to have a little bit of this one time, a little bit of that, like I don't always put walnuts on things. I don't always put, you know, almonds on that. So I keep those in the fridge so they don't go rancid. OK, so anyway, but flax seeds, in order to get the most out of it, you need to grind it. OK, so either either get a little coffee grinder that you're going to dedicate as your little flax seed grinder, flax grinder, yeah, and and grind your seeds and use them in the moment. Or you can buy obviously Costco and other places have huge things that you can buy of ground flax seeds. You can do that. But just keep in mind, it's going to be less stable, like it's going to degrade faster than the seed themselves. Right. So keep it in the fridge. Keep it away from variable temperatures and away from from air. Like, don't leave it sitting out on the counter. And it's very reasonable to buy your ground flax just, you know, out of convenience. Sure. And use that ground flax seeds make another great egg replacer. It's called a flax egg. I think I've mentioned that in another episode. And again, it's like one tablespoon of ground flax to three tablespoons of water, which is like exactly the same ratio as the chia seeds, probably because of the same effect. Right. The one thing that I would say, it depends on what you're if you're using it as an egg replacer, depends on what you're making, because you may not want you are going to get a little bit of that nutty sort of grainy taste added to whatever you're doing, which is very pleasant in certain circumstances. But there's going to be other circumstances where the chia is not going to impart a taste. It's maybe better.

Kevin: Yeah.

Michelle: But I often add like just for good measure and just for the additional fiber, I often just put, you know, a couple of tablespoons in my granola or I'll add it to a breakfast bowl. Sometimes I'll have some coconut yogurt with some fruit and I'll just sprinkle some some ground flax seeds on it. Like it's just always a really a really simple extra thing that you can do to just boost the fiber content of your meals. Same mega three content hemp hearts. So hemp hearts are also a bit nutty, but they tend to be soft and chewy. And yeah, you can, you know, use them in your smoothies and your salads and add to your oatmeal and your yogurt and your granola bars. And, you know, they're very easily digestible. I guess I guess that's one reason why people some people prefer the hemp hearts is you don't have to grind them or soak them. You can just eat them. So there's that utility. But yeah. So let's just recap here. Whole or soaked chia seeds. I do recommend soaking them, though, or or blending them up in your Vitamix. Right. Flax seeds must be ground. You're wasting your time and your money if you don't get that. And the hemp, if you're as long as you're buying like the shelled parts. Then you're good. And let's talk about the shelf life, though. We already talked about the fact that you should refrigerate to avoid them going rancid. When stored properly, your chia seeds are going to keep for two to four years.

Kevin: Oh, wow.

Michelle: Yeah. Shelf life of flax seeds is less up to a year cool and dry. And if you have bought it pre ground, you want to use it up in one to three months. OK.

Kevin: That's still pretty good, though.

Michelle: It is pretty good. And, you know, it's exactly for that reason, Kevin, that confession, I started just buying the ground flax for my smoothie. I was being super purist nutritionist and grinding my flax seeds every day.

Kevin: Every once in a while, your secrets are coming.

Michelle: I know. I live in the real world.

Kevin: Exactly. Exactly.

Michelle: I work full time. I'm a busy person.

Kevin: So it's just one. I view it as it's one less step. So it's one less barrier to adding it. If you end up saying, oh, I don't feel like grinding the flax, so I won't add it. Instead, if you buy it pre ground, then you have no excuse just to quickly add it in.

Michelle: If you want to grind your own, then just batch do it. Get a bunch of flax seeds and grind it up, put it in a little container and keep it in the fridge yourself. And then, you know, after the next month, grind some more like there's lots of ways. It just depends what you're willing to do. Right.

Kevin: Yeah, exactly. Exactly.

Michelle: And then the hemp seeds can last six to 12 months shelf shelf life if they're stored properly, but they are much, much more prone to going rancid than the other two.

Kevin: OK, good to know.

Michelle: Yeah. So it's much more of a danger. So, yeah, yeah, that's that's kind of the skinny on hemp, chia, flax. So do you use them all, Kip?

Kevin: I use chia a ton and I've used chia for a long time. For a while, a bulk store near me had like a super mix that had all three mixed. But I stopped buying that because it seemed overpriced and I didn't really see the point of it. And I didn't really like the hemp side of things. So I tend to focus more on chia. I think I will start adding flax. Flax is just something I've never really thought about before all that much. So I think I will start adding flax. Hemp, maybe I can try the hemp hearts. I tried very recently, actually, just in the last week, I bought some like whole hemp, I guess, like unshelled or unroasted, whatever. And I did grind it up. Did you taste it? I did. I did. And I actually added, I do overnight oats every day for breakfast. And I added it in to my just like a tablespoon into my overnight oats. And it added a flavor. It wasn't rancid. Like it's it's not it's just the natural flavor.

Michelle: They're nutty. The nutty character of it.

Kevin: Well, to me, there is a bitterness underneath it. And maybe that was the shell. Like if maybe I should try hemp hearts.

Michelle: And keep in mind, whenever whenever a food has a bitter quality, that that's actually a sign of nutrient density, like in it. And often, often when we get a bitter taste in our mouth, it stimulates our liver enzymes and it helps to helps to burn fat.

Kevin: So maybe I should just suck it up.

Michelle: Well, I mean, if you don't like it, you're not likely to use it and therefore like something that you like.

Kevin: Part of the problem might also be that I don't sweeten my overnight oats. I just have them because I use oat milk for my overnight oats. So I find that sweet enough. So maybe if I sweetened the overnight oats, that might disguise the hemp a little bit.

Michelle: Just a little bit of but a little bit of maple syrup, pure maple syrup or something.

Kevin: Yeah, there's always tons of maple syrup in my house. There's there's always a vast supply of maple syrup. The darker the better.

Michelle: You have a very I know you don't do it that much anymore, but you have a really famous granola recipe that I know has wowed me. You could use your your hemp hearts in the if you made a big batch of your granola.

Kevin: Oh, absolutely. I could. Yeah, no, I I'll look at hemp hearts and see. I'll try. I'll buy someone. I'll see if if they have that flavor profile that I don't like because the bitterness.

Michelle: But I know your general lifestyle and you've always you've always been a health conscious guy, you know, and try to be life gets in the way sometimes. And it's like the no the no brainer things that are bad for you. You just kind of naturally didn't do right. And and so I don't think that you're an example of a typical North American that has a way out of whack. Omega three to omega six ratio. So that's where I'm like, I'm like, if you enjoy the hemp hearts and you like the, you know, the extra protein and fiber and variety, I think that's a good thing. The other thing about mixing these up and, you know, those that do have concerns about injury or pain or arthritis or inflammation or some other conditions, skin conditions, eczema, like whatever, there's a whole bunch of reasons why you would want to gravitate to the the flax or the chia seed options for the higher omega three ratio. But when you switch things up and you have variety, you're getting other phytochemicals right by by having different plants and variety and mixing it up is very, very key. So it's for that reason alone that sometimes I use chia. Sometimes I use flax. Sometimes I mix them together. Right. And occasionally, you know, my grocery shopper will show up with hemp hearts. I just don't have I don't have them a lot because I am very conscious of the inflammation. But sometimes I throw them in. Like, why not?

Kevin: It's also just nice to I like the variety just for flavor, because obviously flax. I do like the taste of flax seeds for whatever reason. I just haven't gravitated towards them. But I love chia. And, you know, it's nice to to mix up. I, you know, I love poppy seeds. I mean, those are not part of this discussion, but they have a really amazing flavor.

Michelle: Yeah, I don't know what the nutrient composition is of a poppy seed. I have to look into that.

Kevin: There's another episode, all the other seeds and sunflower seeds. And just recently, I've rediscovered the joys of pepitas, which are pumpkin seeds.

Michelle: They're all over the media lately. I use I use pumpkin seeds a lot.

Kevin: They are on a salad or something. They add a really, really nice, deep flavor that I.

Michelle: OK, we're going to we're going to dive into some more seeds. There's going to be some more seed puns in your future.

Kevin: Oh, no. Oh, what have I done? Oh, no. Don't encourage her. Oh, I'm sorry, everyone, in advance that I've created. Hey, it's my turn.

Michelle: I would be interested to hear about other other seeds and sesame and there's so many, you know, they're an underappreciated, excellent source of nutritional variety. So, yeah, we should eat more.

Kevin: And what I like is generally you can just use them as is or maybe with a little bit of soaking as with chia, like 10 minutes or whatever. Like they're just super quick and easy just to add in. And, you know, generally they're so dense. You only need a tablespoon or two to get a good dose.

Michelle: Well, that's what I mean, especially for the people that are looking for super simple things that you can do, like like like you. You described it really well already. Like if you're making a chia pudding, you mix some plant milk and you let it sit there for a few hours overnight. I mean, when I make my chia pudding, I also add a little bit of vanilla extract. I might I'll make I'll usually make a big batch of it, too, like I'll double it so that I can make a whole bunch and I'll have a chia pudding for the week and I make mine. I make a chocolate chia pudding. So I use pure cocoa powder and because the cocoa powder can be like I use a really good quality, like dark cocoa powder. So it can be a little bit bitter. So I usually add a couple of tablespoons of maple syrup to it. But, you know, you mix all these things together. You don't need a blender. You just need a whisk and then you put it in the little cups. And I mean, I only fill the cup halfway so that I have room to throw some blueberries on there or some raspberries and some maybe some walnuts. And some days I'm lazy and I sometimes I just use coconut yogurt. I put coconut yogurt on top and have that. But but they're super easy and super cheap. I mean, I guess mine is more expensive than yours because I put cocoa powder in it.

Kevin: But I well, the thing is, I tend to make my chia pudding just when I want a little sweet treat, like it's the middle of the afternoon, you know, like I don't buy cookies or whatever, but that tends to be my go to. Because, again, I find the oat milk. I don't buy sweetened oat milk, but it's naturally got a bit of sugar in it. Yeah. So, you know, in ten minutes I can have, you know, a half a cup of little, you know, a little sweet pudding. And it's it's delicious.

Michelle: And it's like you have sounds like you have a good palate that isn't that's getting sweetness naturally from food instead of having to have sugar. There's no sweetness.

Kevin: I really dislike overly sweet food. I mean, I've never had a sweet tooth. I have a salty tooth. Potato chips have always been potato chips and pretzels and anything salty that I will not claim to be the least bit healthy about. I will just devour those like there's no tomorrow.

Michelle: Well, you're getting your electrolytes.

Kevin: Sure, we'll say that. Although I know the electrolytes are something else that are totally out of balance, like the omega three and six that potassium versus sodium, it tends to be like completely reversed. But that's a whole other episode. We're going down a rabbit hole that is just endless. Edit that out. OK, it is time for the dad joke.

Michelle: Yeah. So speaking of jokes, do you have a joke for us today?

Kevin: I do have a joke for us today.

Michelle: Awesome.

Kevin: It's not going to be as good as my seed pun, but I'm sure it will not be. And I'll only do one joke because we've had more than enough seed puns today. So what do you do if you see a spaceman?

Michelle: Well, I can't stop thinking about that one space station episode we had. What do you do when you see a spaceman, Kevin?

Kevin: Park the car, man. Oh, my God.

Michelle: That's funny. I bet your son loved that one.

Kevin: He where do you think I got it from? Oh, there you go. He is the source of most of my jokes, although not anymore, because a very, very good friend of mine very recently bestowed upon me an entire box full of dad jokes. So and for those people who haven't picked up on this, it's Michelle who gave it to me. So Michelle is to blame. She's actively encouraging me.

Michelle: Actually, it was it was so fun when you opened that and your son was sitting across the table and he like he grabbed it and he was like, oh, he was just giggling away, killing himself, laughing, going through him.

Kevin: And he's and he's already started to like do is like that's podcast approved. Oh, no, that's stupid. That's not podcast.

Michelle: Oh, excellent. So we've got him. He's part of the production team now.

Kevin: He's exactly he's curating the jokes. So it's only the best jokes from now.

Michelle: You're going to have to add him to the show credits.

Kevin: Dad joke of the day chosen by.

Michelle: Oh, you're probably hearing this dog barking coming through my window.

Kevin: No, actually, I'm not.

Michelle: OK, that's good.

Kevin: Maybe I'll hear it in post. Oh, now I can now that you've drawn my attention to it. Great.

Michelle: All right. Well, thanks for listening, everyone. I hope that was helpful.

Kevin: And don't forget, you can contact us if you have any questions for Michelle or dad jokes for me at n the number for noobs at gmail dot com. Or you can reach us on Facebook. Connect with us at Facebook dot com slash nutrition for noobs. And please don't forget to subscribe if you haven't already. And also leave us a review on Apple podcast because that helps other noobs find us.

Michelle: Awesome.

Kevin: And until next time, eat your seeds.

Michelle: And be real, everyone.

Kevin: This has been Nutrition for Noobs. We hope you're a bit more enlightened about how your fantastic and complicated body works with the food you put into it. If you have a question or a topic you'd like Michelle to discuss, drop us a line at n for noobs at gmail dot com. That's the letter n, the number for n o o b s at gmail dot com. If you haven't already, you can subscribe to the podcast on whatever your favourite platform might be. Also, please consider leaving a review or telling your friends. That's the best way to spread the word. We'll see you next time with another interesting topic. The views and opinions expressed on Nutrition for Noobs are those of the hosts. It is not intended to be a substitute for medical, nutritional or health advice. Listeners should seek a personal consultation with a qualified practitioner if they have any concerns or before commencing any actions mentioned in the podcast.

Kevin: You can eat your green seeds too if you want. Although I don't know if I want green seeds. Are there green seeds?

Michelle: Pumpkin seeds are green seeds.

Kevin: Yeah, that's true.