• Intro (0:00)
• News and Views (1:18)
• A whole lot of people told Sarah at the Nutritional Therapy Association conference to say hi to Stacy
• The conference was three times bigger this year than last
• Sarah got to meet many new people and reconnect with old colleagues and friends
• Great to be in an environment where Sarah felt surrounded by her peeps
• There were also some amazing vendors in attendance
• Stacy made Paleo peeps with honey and vital proteins, and dusted them in freeze dried fruit
• There is some transition happening on the Paleo Parents team with their long-time team member Monica, who is stepping back as she prepares for the arrival of her third baby
• Sarah is starting to work on her next book and owes her publisher two chapters by the end of the month, so she is working on the narrative now
• How Stacy and Sarah fill eggs for Easter egg hunts
• This week's show topic will be on Paleo bread
• Science with Sarah (15:21)
• A question that Sarah gets asked a lot is if soaking, sprouting and/or fermenting makes a difference with the nutrient compounds of nuts and grains
• Soaking and sprouting are the same thing - the variable is how long you go for
• With soaking you take the grain and put them in water for twelve to twenty-four hours
• If you rinse them and put them on a damp paper towel to allow them to sprout and grow, it becomes a sprouted grain - but the things happening in a sprouted grain start to happen when you begin to soak the grain
• The anti-nutrients in grains and if they are or are not impacted by the soaking and sprouting
• Fermentation we are using yeast and bacteria to partially digest the grain
• Digesting the product using bacteria and yeast
• It is the same process as making sauerkraut
• The anti-nutrients in grains and if they are or are not impacted by the soaking and sprouting
• These processes do not make grains a nutrient-dense food, but they do change the food and makes it more digestible for people that do not have overt food sensitivities
• Whether you consume these sprouted or fermented grains is all individual choice, and based on where you fall on an ancestral template spectrum
• Playing around with soaked and fermented grains wouldn't qualify as Paleo
• All the considerations that go into the choices you make, what your goals may be, and understanding the types of options you have
• Questions & Answers (27:01)
• Andrea - what are your thoughts on fermented sourdough bread?
• Stacy recommends avoiding breads, focusing on incorporating nutrient dense items instead
• Looking at what you gain by eating these foods
• Quality of life food versus a nourishing food
• When we cook/bake a food we kill the nutrients that are beneficial when consuming fermented foods
• Chris - is there such a thing as Paleo bread?
• Yes making any recipe with less refined ingredients is a healthier option, but it is deceptive to say that any sort of treat is healthy
• Stacy refers to these foods as grain-free or gluten-free, she doesn't refer to them as Paleo
• Selecting what you eat daily by what adds nutrients, but adding the occasional gluten-free foods is what makes this a sustainable lifestyle
• Its not about deprivation or telling yourself you can't have something - you can choose to eat these things, you just have to decide if they are inline with the goals that you have for yourself and if that is truly a decision that you want to make
• We all have to find our balance
• There is absolutely a place for Paleo bread, or bagels, or whatever it is you want - and you will find many of these Paleo recipes in Paleo cookbooks
• Looking at it as a treat versus this is how I can have toast with breakfast
• There can be a problem with relying on Paleo versions of old favorites
• Figuring out what works for you and implementing strategies around those findings - and this process takes time and baby steps
• Sarah's nine year old won a blue ribbon at their county science fair
• Thanks for listening, we will be back next week!
• Outro (54:11)

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