@ForkReporter | Hour 3

Fork Report Live from the Wynn Casino

Episode Transcript

(00:00):
You're listening to KFI six on demand. Ky ay, I'm six forty live
everywhere on the iHeartRadio app. Hey, don't forget to follow us on that
app. By the way, ifyou're going to listen to KFI on that
app, of course iHeartRadio, youwant to see that little fellow button impress

(00:22):
on that. That way you canget our breaking news and the good stuff
that you need. All right,it is the Folk Report. I'm Neil
Savedra, think for hanging out today. We're broadcasting from win in Las Vegas
again this week, and they justtreating us wonderfully here at Blue Wire Studios.

(00:42):
Antoine is on the board engineering everythingand getting it done. We talked
earlier with Chef Jason from the buffet. You didn't get a chance to hear
that. Go listen back to theon demand podcast, because I gotta tell
you those numbers are staggering, dealingwith with people. Just the amount of

(01:03):
quality food and the amount of peoplefrom all over the world to come in.
Just fascinating an interview. Just reallyenjoyed chatting with him. So give
it a listen there, won't you, And don't forget You've got our buddy
TWELLA sharp with so cal Saturday comingup, So go new Where all right?

(01:25):
So I get it. We don'ttalk about health food on the show.
All food is healthy if you mixup and have variety and don't eat
too much of it, right,And as a big man, I'm not
here to preach to you as towhat you need to eat. However,
I do like to shuffle these thingsin and to understand them alongside you.

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The science of eating the things thatwe should be eating that are healthful for
us or nutrient rich, and breakfastis one of those things. I don't
know, maybe the same way Iam. But when it comes to breakfast,
man, I want the treats.I kind of get into it with
that attitude that you know. Ilike to flake the sausage, the eggs,

(02:09):
the toast, bacon, all ofit, right, and then even
the sweets that you get, whetherit's pancakes with syrup or French toast,
and I get it. These arethings that we think about when we think
about breakfast. But breakfast doesn't needto be different foods. Then you eat

(02:34):
the rest of the day. Youcan eat similar things that you would to
lunch and to dinner, and quiteoften that's going to be the best thing
for you. Now, whether breakfastis the most important meal of the day,
people have argued that back and forthfor a long time. The reality
is it breaking fast the fast ofsleeping, not eating during sleep. Unless

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you know something I don't is thatyou're starting your day and you're starting the
regulation of your appetite. You evernotice when you have sugary things in the
morning, you start craving them throughoutthe entire day of the day. You're
setting yourself up fact or fiction.That seems to be the reality for a
lot of people is experiencing that,and then they regulate. You start your

(03:17):
breakfast off super sweet, the restof the day, you're going to be
craving those things. You've got yourblood sugar swings. You want to try
and prevent those in the morning,and you want to start your day off
right with the nutrients that you need. So looking into these things, looking
into weight gain, high cholesterol,those things can come along and those are

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the things that we want to fightcorrect, want to fight them together against
those horrible, horrible things. Soin looking at making as nutrient rich or
breakfast as possible, think about thingslike having vegetables, nuts seeds, kind
of getting yourself away from the sweetnessof the other things. Now I'm not

(04:03):
a buckwheat fan, and yet ifyou have buckwheat pancakes, they're quite delicious.
You can use it in many differentthings. Coffee is up there,
get it, eggs you do.Chia seeds, flax seeds, I know

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those are very popular now. Chiaseeds kind of once introduced to liquid,
they get this kind they become theselittle pods where they're kind of I think
they're a little slimy. Some peopleliken them to tapioca, So if tapioca's
your jam, then knock yourself out. Healthy leftovers will work. Leafy greens,

(04:47):
mushrooms, nut butters or can allbe you know on that palette as
well. Avocados are fantastic. Theygot to that heart healthy unsaturated fat that
we're told. You know the oldcartoon of the two avocados and the male

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avocado is racing after the female avocadoand says, no, baby, I
said, you're the good kind offat, the good kind of fat.
So avocados or alligator per pairs,they are good, arn't healthy unsaturated fats.
They've got high end potassium, vitaman, E, C A and

(05:29):
K got fiber, good gut health. There Oak brand, you know,
op brand is something I wasn't crazyabout before, but I like now plain
Greek yogurt now I know when wehave yogurt in the States, we tend
to get make it like ice creamand yogurt that's like ice cream is not
like plain Greek yogurt. It isgood for you. Prunes gets the party

(05:54):
started, if you know what Imean. Steel cut oatmeal or oat brand
is also good for you. Somepeople like to get into the tofu bus
a little tofu out. Some walnuts, whole grain breads are also good and
fall into the category. You know. So avocado toast, you know,

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became like the hipster breakfast everywhere.And I live on the East side of
Los Angeles and we have our fairshare of hipsters in town, and avocado
toast was everywhere. My wife Tracystill complains, she's all I invented avocado
toast decades and decades ago. Shedidn't. She just liked eating it,

(06:38):
but she had it and you couldn'tfind it anywhere back in those days.
She'd be making it all the time. But it's a great way to make
a quick breakfast. Avocado toast iswonderful and work well together. So when
you're thinking about your breakfast bringing thosethings, berries are great. Blackberries,

(06:59):
blue berries great for that breakfast aswell. You know, people I always
envied people that could get up andbe like, man, I want berries
for breakfast. I don't know,it's not It's not my go to,
but you can see that they arefilled with all kinds of good nutrients and
they can take care of things.So back to the buckwheat. Buckwheat is

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really helpful fuel to the brain inthe morning. It's got healthy carbs in
it, a lot of other differentnutrients that are going on. It's high
in fiber, it's gluten free,so instead of using white refined flour,
buckwheat is a good choice as well. So you have all the nutrients in

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there that you can get through it. It's got some protein, got iron
heavy in that potassium about two hundredand seven milligrams there. Now, coffee
is one of those things that getsvillainized all the time. It will one
day it's the most fantastic thing inthe world. The next day it's you
know, death incarnate. But itcan be a healthy option. So if

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you're not throwing in a bunch ofingredients, like you know, most people
that you see come out of gettingtheir morning coffee and it looks like a
milkshake, it's because it is gota bunch of cream in it, it's
got a bunch of sugar in it, all these other ingredients. But black
coffee, very simple coffee is itcan be quite good for you and can
kick things up. I'm a fanof the eggs. Getting the eggs out

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or obviously a great thing. They'renutrient dens another thing that they've tried to
demonize for years, keeps coming back. Helps with blood sugar control. Got
a lot of amino acids in there, so those building blocks for the protein
are fantastic. All right, stickaround, more to come. It is
the fourth quarter on Neil Savedrek KFI am six forty KF I am six

(08:58):
forty live everywhere on the iHeartRadio app. Don't forget to follow us on that
app as well. This is theFOK Report. I am your well fed
host, Neil Savedra. How doyou do? Thanks for hanging out with
us today, broadcasting from win inLas Vegas, and what a setup.
It is here at Blue Wire Studios. Thinks again d'antoine and the team that

(09:18):
put all this stuff together here.And if you didn't get to hear earlier,
go back. It was in oursecond hour, the three o'clock hour.
Go back and listen to Chef JasonTwarte. Fascinating guy. He's the
chef that oversees the buffet here atWin and talking to him about the different

(09:39):
cultures and food and the people thatwork with him, like a hundred chefs
or so are working on the team, and how he's learned from them,
and it hit me like, howamazing is that? Like, think about
the free education you're getting because theytalked to the different chefs there that come

(10:00):
from all over the world, differentcultures, and they're adding foods, you
know, that their grandmother's made orthings like that to the menu and he's
learning about them as well. It'sjust fascinating and an interesting guy, very
very nice man. Okay, Sowe were talking about breakfasts and to find

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nutrient dense breakfasts, you know,adding some of these things, the nuts
in their plain Greek yogurt, thesetypes of things can be incredibly good for
you. Nutrients wise, and youget those things in your body good sets
you for a great day. Righton the flip side of that is this
announcement It's official kit Kat is finallybringing its cereal to the US. Wow.

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So again, I don't know whatit is about breakfast. Maybe the
assumption is that we can eat thingsthat are less nutritious for us in the
morning, or that are more playfuland more fun because we're gonna be walking
around all day or we're gonna bedoing whatever we're gonna be doing, so
it's gonna be okay. But man, there is something about the sweet treats

(11:13):
in the morning. This kit Katcereal would be one of them. So
we did not eat a whole lotof sugar cereals in my family because they're
expensive and you don't get a lot. And you know, I've got five
brothers and one sisters, so you'vegot seven kids running around. You can't

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really bring a whole lot of sugarcereal, especially because what will happen is
someone will wake up earlier than everyoneelse and they will just consume the entirety
of that box, and then everybodyelse is screwed for the remainder of the
day. Done, so you can'tdo that with a lot of boys.

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Boys like that cereal and they likethe biggest bowl I mean mixing boles or
what we used to put our cerealin, So we didn't have a whole
lot of it, but we didhave it on occasion. And you get
that sugar infused milk, you knowthat sweet cereal milk. Oh, come
on now, I know, afterall we talked about all that healthy or

(12:18):
more healthful stuff, right, soit's almost like candy breakfasts. I get
it. But the cookie crisp,you got the recess piece, the recess
puffs, which are really good.I'm not gonna lie to you. And
then you get the standard classics likeCaptain crunch Captain crunch Berry. Come on
now, so now kit kat fansgoing to add themselves to that gluttonist feast

(12:41):
that they call breakfast. And thesethings they got that you know, you
know the crunchy wafer coated with realor rich milk chocolate rather well, they
were from the UK. Now wehave the kits here that are manufactured by

(13:01):
the Hershey Company since nineteen seventy andthey're a massive hit with chocolate lovers here.
I love a good KitKat. Nowall over the world you can find
Kitcats with all kinds of funky flavorsand cool things. But now they're gonna
have this cereal that has been inUK for a bit, now we're going

(13:22):
to have it come out to theUS. So take a look. Find
out where you can find the GeneralMills Kitkats cereal near you, and you
can bring it to your home andenjoy it for I don't know, five
and a half bucks whatever it is. Most supermart chains that Kerry General Mills
will have this in a place there. But you start going through the different

(13:48):
flavors start and made me go downthat kind of KitKat route. And when
you start traveling you come across somecrazy ones. There's stuff that they do
for the holidays, you know,like Halloween. They do the breaking bones
and it's just you know, whitechocolate, but they're supposed to look like

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bones, but they still look likekit cats white cream, which is basically
the same on the outside Witches Brew, which is interesting because if you've seen
the Witch's Brew kit Cats, they'reactually covered in a green chocolate and there's
just a little little tiny bit moreflavor in there. Raspberry cream are really

(14:31):
tasty. I've had those a coupleof times. Gingerbread cookie, we had
those during the holidays. These areall kit cats, mind you. Minten
dark chocolate if you remember, thisalso has the green on the top,
and then down below has the darkchocolate. Also a good choice. The

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lemon crisp, which I've not hadbut looks delicious, is the yellow chocolate,
and any flavor. Oh key,lime pie, never had one that
now. Blueberry muffin, I've hadthose kitcats. Those are tasty. Fruity
Cereal. Never had those in akitcat form. Pumpkin pie, never had

(15:13):
those. I didn't know there wasthis many. There's thins, hazelnut thins,
duos that mix up different flavors.I'm definitely going down the rabbit hole
of kitcat flavors right now. Allright, stick around, We'll be back
with more. It is the FOURKREPORTI Neil Savedra KFI six forty. You're

(15:35):
listening to KFI AM sixty on demandkf I AM six forty live everywhere on
the iHeartRadio app. Hey everybody,it's the FOURK Report, all things food,
beverage and beyond. I am yourwell Fed host. Neil Savadra,
how do you do? Thanks forhanging out with us on this Saturday.

(15:56):
We are broadcasting from win in LasVegas. Tell is beautiful, They've done
such an amazing job, and sohappy to be here today chatting with the
folks that work here where, ofcourse from the Blue Wire Studios right here
on the premises, see all kindsof folks walking by and enjoying their day
as well as I hope you aretoo. So back to some bad news,

(16:21):
oh boy, So back and forth. We find that science is always
trying to look at food to seewhat's the most helpful for you, which
means how you know what's got thebest nutrients and the least amount of issues.
Now, issues come from either lackof nutrients that the food is not

(16:41):
nutrient dns, but it can alsocome from fillers processing things that keep stuff
shelf stable, whatever it might bethat these things can add secondary issues.
We've heard this going on in California, as there are bills that are looking

(17:02):
into and I think actually just pastedabout removing from certain ingredients from children's candy
and the like because that it haspossible ties to cancer. So we're always
looking to make things the best theycan and the most helpful, and different
countries do that at different speeds.So there are countries like the UK.

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There are countries that may look differentlyat these ingredients and they'll say we want
them out. Sometimes it's a littledifferent here in the States, and so
we may be slower to pick thosethings up. Sometimes we're actually faster.
So it really depends on what itis. Well, there's another study.

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This one doesn't come out of theStates. This study comes out of China,
and this particular study found that frequentconsumption of fried foods, especially fried
potatoes. You know what that meanstrying to take away of French fries,
man, Well, they say thatit is linked to a twelve percent higher

(18:12):
risk of anxiety and seven percent higherrisk of depression than in people who didn't
eat fried foods. So let mebreak this down a little bit to study
and I'll get into my thoughts onit before we all go nuts. The
link was more pronounced among young menand younger customers as a whole. The

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fried foods. We already know ourrisk factors for obesity, hello, high
blood pressure, and other health effects. We know that there is a concern
about fried foods for the mental health. There's people that say when it comes
to high foods, they tie intomental health issues. Of course, may

(19:03):
coming up is mental health Awareness Month. But you've got all these things that
we've learned over the years that there'sissues with fried foods. We know that
they can cause obesity, and ifyou're eating lots of them that it can
be a problem. But when youstudy nutrition and you look at these results,

(19:27):
there's something that you need to keepin mind. They don't always they're
not always able to tie in whichcame first. So experts looking at this
study and they have study nutrition overand over, say that you should look

(19:47):
at these studies as preliminary. Forone, because it's not clear whether the
fried foods and here this clearly we'redriving mental health issues, or that people
experiencing symptoms of depression or anxiety turnedto fried foods. Now, I personally
lean on that ladder point because Ithink that that is a more balanced way

(20:14):
to look at it. I'm nota scientist. I will leave that to
people much smarter than I. Thestudy evaluated over one hundred and forty thousand
people over eleven years, and theyexcluded participants diagnosed with depression. Within the
first two years. A total ofeighty two hundred and change cases of anxiety

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and a little over twelve thousand casesof depression were found in those that consumed
fried food well, specifically, friedpotatoes were found to have a two percent
increase in risk of depression over friedwhite meat. So it's interesting. But

(21:03):
until you're able to truly tie thosethings together, well, you don't know.
When you're doing studies like this,that human side of things is powerful.
How people respond to what they eat, what they like their tastes.
I knew a guy, a friendof mine for many, many years,

(21:30):
who couldn't smell, and so oneof his senses were taken away from him
in how he enjoyed food. Sohe turned to fried foods because they gave
another another sensation, the crunch,the texture of the food was part of

(21:52):
the experience now that smell was gone. So how we react to food is
a pretty fascinating thing in its ownright. But when they do these studies,
you have to wonder, well,which came first, And we have
studied there's been plenty of them.We have studied in the United States the

(22:15):
effect of comfort foods and the factthat we go towards comfort foods, which
implies that we already use foods asa comfort for different experiences and different things
that we go through. Right,so it's not far fetched to look at
something like this and go okay,possibly there is a tie in that when

(22:37):
you are in a sad mood oryou need comfort, that you go ahead
and you reach for foods that arecomfort foods, whatever they may be in
your culture, whatever you grew upin your home, that these things you
know at play a part in whatgives you comfort, maybe reminds you of
your family, maybe reminds you ofsimpler times, whatever it may be that

(23:02):
plays a part in it. Sowe shall see how big this tie in
is. But these things, inmy observation over more than a decade of
doing this program is they go backand forth and then someone does another study
and then finds that no, itis the reverse is that people that experience
anxiety and depression often reach for comfortfoods. One of the top comfort foods,

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not only here in the States butin many places is fried potatoes or
fried foods, doughnuts, beignets.It is the fork port. I'm Neil
Swadra KFI six forty. Let's getthe latest news now with Jason Middleton in
the twenty four hour KFI Newsroom.Am I I am sixty live everywhere on

(23:53):
that their iHeartRadio app. Hey,everybody, it's the Fork Report, all
things food beverage on beyond. Iam your well fed host, Nil Savedro.
Thanks for hanging out today, abeautiful day. You know, we
hadn't talked about this much today becauseof the fact that we've had guests on
and the like. But you canuse the talk back. Don't do it

(24:14):
now because we're almost off the air, but you can't use the talk back
to talk to us hosts on theair when you're listening via the iHeartRadio app.
It's very easy. You just lookdown. There's a red circle with
Mike icon on there, and youpress that and you got thirty seconds to
leave a message. We didn't doa whole much of the talk back today
because we had a lot going on, but I appreciate you jumping in and

(24:40):
and given your two cents. Ilove it knowing that you're listening. We
are still getting through the setups here. I mean as far as the show.
I've been back to the station now, but Yeah, it goes by
very very quickly. Indeed, soyou've got like I said, I was
getting kind of into Green's lately,salad. It's been craving that My problem.
My body's probably just saying, listen, dude, you're gonna you're gonna

(25:04):
just explode one day, try havinga salad. But there's a lot of
really wonderful produce that comes our wayduring this time of the year. You've
got asparagus, keep in mind thatit lasts three or four days in the
fridge, So when you're buying andshopping, keep these things in mind.
Four to seven days at room temperatureis the avocado. I've actually had them
last longer in the refrigerator uncut andbe ripe and ready to go. Cabbage

(25:30):
about two weeks in the fridge.Shard is three to five days. But
man shard or charred however you pronounceit, is one of those things that's
so great for you, and youkeep it in that crisp drawer, bright
and crunchy seven to ten days inthe fridge. Or mushrooms peas up to

(25:53):
two days unshelled in the crisp bridedrawer. Radishes, nice crunched, tiny
bit of pepperinus ten to fourteen daysin the fridge. I mean that's you
get up. You can start seeinghow to start using these things. Rhubarb,
never rub another manion's rhubarb up toa week in the fridge, nine

(26:14):
months in the freezer. Strawberries orthree to seven days in the fridge.
Those things when they go bad orwicked, especially if they're all weighing on
top of each other. But somany different things. You know, you
can do asparagus tart on a pieceof puff pastry that is just lovely delicate
and you know shows well, itlooks fancy, but just a wonderful way

(26:37):
to go. Super simple to make, but has a big impact by checking
it out. So you're usually usingabout a pound of asparagus trimmed. If
you're not sure how to trim asparagusor where to go, there's the woodsy
part down below at the base,and one of the easiest ways to do
that is just put your fingers fromboth hands and snap it. And where

(27:03):
it snaps is the natural place roughlyof where to separate it. And then
you go ahead and you cut themall in the same length. That gets
rid of the woodsy side of things, puff pastry, some fontina cheese,
a little bit of grated lemon zest, two tablespoons of lemon juice. I
mean, you just it doesn't takemuch to put together this really lovely little

(27:26):
tart with the asparagus, And thenwhen you wake up the next day and
use the restroom, you'll be remindedof what a lovely, lovely meal you
had the night before. Sorry,it's been one of those days, all
right. Thanks for hanging out.Have a wonderful remainder of your weekend.
Be kind and empathetic to other people. And let's just grab wife by the

(27:48):
horns, shall we, and enjoyevery moment a moment of it with friends
and family and of course good food. We'll talk to you on the flip
side. It is a FOK report. This is KFI and kost h T
two, Los Angeles, k fI AM six forty on demand