00:03:27 - Skip setup music
00:04:45 - Emma's road to bioenergetics
00:14:48 - Vegetables, etc.—Who Defines Food? by Raymond Peat, PhD 
00:16:27 - What was the first thing Emma implemented after reading Ray's
 work?
00:17:25 - Body temperature and pulse
00:20:56 - Emma's impression of Ray
00:28:39 - Feeding baby, and me 
00:32:45 - Supplemental progesterone use during pregnancy
00:35:32 - Tackling food aversion during pregnancy
00:38:06 - Raising kids from a bioenergetic point of view 
00:41:52 - Riffing on "The Ray Peat Diet" [image]
00:45:55 - How Emma approaches a new client
00:49:10 - The importance of dietary protein
00:56:00 - Cooking gelatinous dishes
01:01:25 - Marshmallows
01:03:59 - Danny and Emma's affinity for mushrooms
01:09:10 - Spaghetti bolognese with rice noodles, gelatin, and 
Parmigiano-Reggiano
01:11:32 - Cooking with a pressure cooker
01:12:58 - Rice noodles, shrimp, garlic, and Parmigiano-Reggiano
01:18:06 - "Naturally fermented sourdough is less harmful than standard 
or unleavened wheat products, but any starch tends to stimulate appetite
 by activating fat synthesis." Raymond Peat on sourdough bread 
01:20:46 - Saturée casein brownies
01:28:19 - "I think this chronic loss of copper accounts for the obvious
 features of aging..." Generative Energy by Raymond Peat (1994)
01:33:39 - defending fruit... and other NONcomplex carbs 
01:39:06 - Figuring out a person's unique nutritional requirements
01:44:28 - Salt recommendations for babies and constipation
01:49:20 - What does normal day of eating look like?
01:53:27 - If you could only have 5 foods...
01:56:33 - Weight gain during breastfeeding
02:02:41 - Is ground coffee safe to eat?
02:03:35 - Wilhelm Reich therapies
02:04:31 - A starting place to learn the bioenergetic perspective
02:08:45 - Making liver palatable