Speaker 1: In medical school, they actually tell you, like half the
Speaker 1: stuff we're teaching now is wrong. We just don't know
Speaker 1: which happen it is. So I mean that's built in
Speaker 1: you already kind of accept that. We don't have a
Speaker 1: lot of data on people just consuming me. We have
Speaker 1: a few studies out there, but there's been i mean, gosh,
Speaker 1: almost no evidence it suggests anyone's developing any significant vitument deficiencies.
Speaker 1: And Harvard study that came out in twenty twenty one
Speaker 1: they specifically looked at that they didn't find any evidence
Speaker 1: of nutrient deficiencies.
Speaker 2: You know, I often say that everything you've learned is wrong,
Speaker 2: and when it comes to the world of well, almost everything.
Speaker 2: That's why I say almost everything that is wrong. Now
Speaker 2: we typically talk about finance and what you've learned about money,
Speaker 2: but of course what you've learned about relationships and even
Speaker 2: your health is wrong. I'm sitting down with doctor Sean Baker.
Speaker 2: He's a multi sport, world record setting athlete, physician and
Speaker 2: author of The Carnivore Diety. You're opening clinics helping people.
Speaker 2: There's obviously the weight loss industry is massive. There's a
Speaker 2: lot of money there, so it doesn't seem like it's
Speaker 2: just about the money.
Speaker 1: I think there's just much more profit in keeping people
Speaker 1: relatively sick, and then this doing this sort of what
Speaker 1: we call disease management.
Speaker 2: Maybe it was sort of having this one foot in,
Speaker 2: one foot out where I do eat all that fat,
Speaker 2: but I'm also eating the garbage, and so then maybe
Speaker 2: combined it's bad.
Speaker 1: If you get leaner and leaner, the cholesterol goes up.
Speaker 1: If you're obese, your cholesterol will go down. And so
Speaker 1: the question is is that actually harmful? I'd say the
Speaker 1: real answer is, Sehn, thanks for joining me. Hey, Mark,
Speaker 1: appreciate you having me on.
Speaker 2: Sorry to make you weight. We were waiting for a
Speaker 2: president Trump today.
Speaker 1: We'll cut on some slack.
Speaker 2: He held us up a little bit. We'll cut that
Speaker 2: guy some slack. What are the world records setting?
Speaker 1: Oh yeah, so, I mean I had world records in powerlifting,
Speaker 1: so I was. I was a drug free, pretty decent deadlifter.
Speaker 1: I lifted three hundred and fifty kilos seven and seventy
Speaker 1: two pounds. You know, quite a few years ago, when
Speaker 1: I was a little younger, I did the Highland Games,
Speaker 1: which is kind of an interesting sports. The Scottish games
Speaker 1: where you put on a kilt and you throw heavy things,
Speaker 1: really big telephone polls, cabers, and various other events. I
Speaker 1: won a world championship and set a world record, and
Speaker 1: that then I went on to competitive rowing, you know, uh,
Speaker 1: and set I think six or seven American records and
Speaker 1: these are age group records and several world records, and
Speaker 1: in fact fact, I'll probably break some more of them
Speaker 1: in the next couple of weeks training for that. Yeah.
Speaker 2: Good Now, As I said, I often say on my videos,
Speaker 2: everything you've learned is wrong. My sister was an er doctor,
Speaker 2: and I remember when she got out of medical school.
Speaker 2: She came home and, you know, forget all your vitamins,
Speaker 2: forget all that, just take the antibiotics, and she was
Speaker 2: just like in this like tunnel. A couple of years ago,
Speaker 2: she was forced to leave California because she didn't want
Speaker 2: to go along with the program in California. She went
Speaker 2: to a functional medicine clinic in Houston, and like, wow,
Speaker 2: learn for the first time you can heal people. And
Speaker 2: I realized sort of in the world of physicians as well,
Speaker 2: like probably a lot of what you learned was wrong
Speaker 2: and in order for you to learn the other way.
Speaker 2: You sort of maybe have to go unl learning that
Speaker 2: and learn some new stuff. I'm curious sort of like
Speaker 2: how you went from that path from being an MD,
Speaker 2: Like what was that wake up moment that caused you
Speaker 2: go figure that.
Speaker 1: Yeah, you know, in medical school they actually tell you
Speaker 1: like half the stuff we're teaching now is wrong. We
Speaker 1: just don't know which half it is. So I mean
Speaker 1: that's built in you already kind of accept that, but
Speaker 1: then you know, you kind of go along. And really
Speaker 1: the moment for me was was that showed me that
Speaker 1: the real problems we have with the healthcare system was
Speaker 1: the fact that we had a situation and you know,
Speaker 1: my background is orthopedic surgery, so I would do knee
Speaker 1: replacements and hip replacements, fixed broken bones and whatnot, and
Speaker 1: we were as a community, you know, struggling with the
Speaker 1: fact that we had so many obese patients and they
Speaker 1: were having greater complication rates after surgeries, particularly after knee replacements,
Speaker 1: and so we kind of as a collective community said, hey,
Speaker 1: we got to get these people to lose weight prior
Speaker 1: to doing the surgery, and they didn't really give you
Speaker 1: a framework on how to do that. Some of them
Speaker 1: got sent to bariatric surgeons for gas to bypass.
Speaker 2: Some of them.
Speaker 1: You know, we you know, whatever, diet exercise, eat more,
Speaker 1: you know, eat less, move more type of stuff. And
Speaker 1: I just at that time it happened to be that
Speaker 1: I was doing a very low carb diet and kithogenic
Speaker 1: dit at the time, and so I said, this was
Speaker 1: twenty twelve, something like twelve, twenty thirteen, and at that
Speaker 1: point I said, well, I'm gonna try to some of
Speaker 1: my patients. And you know, not all the patients would
Speaker 1: do it. In fact, probably maybe twenty percent would actually
Speaker 1: do it, but a significant significant percentage of ones that
Speaker 1: would actually go on a diet and legitimately do it
Speaker 1: would very often report to me that their their knee
Speaker 1: pain was gone, which I thought was really interesting because
Speaker 1: they were the reason I was seeing it was for
Speaker 1: a knee replace because they were in horrible knee pain.
Speaker 1: So I started canceling surgeries, and then I thought it
Speaker 1: was pretty cool that that was happening. I brought this
Speaker 1: to the sort of the hospital administration. I said, hey, guys,
Speaker 1: I'd like to spend you know, half day week kind
Speaker 1: of doing some lifestyle diet counseling and I was flat
Speaker 1: out told basically, no, you can't do that, and that
Speaker 1: that was my wake up call that wait a minute,
Speaker 1: this is not about what's best for the patients, what's
Speaker 1: best for the bottom line, which you don't businesses or
Speaker 1: what you know, they do what they need to do
Speaker 1: to make money. But it made me realize that what
Speaker 1: I learned about how to treat disease and take care
Speaker 1: of patients in medical school was maybe not the most
Speaker 1: effective way or maybe not the best way, and so
Speaker 1: I sort of went down this rabbit hole of nutrition
Speaker 1: and now, guys, for the last us eight or nine
Speaker 1: years now, I've been sort of seeing the stuff evolve.
Speaker 1: And I mean every day I see people that whether
Speaker 1: it's joint pain or mental health disorders like depression, bipolar disorder,
Speaker 1: autoimmune diseases, we're just putting them in a remission left
Speaker 1: and right. And that's what sort of prompted me to
Speaker 1: found a company called Rivero that you know, we're licensed
Speaker 1: in all fifty states and we have physicians across the
Speaker 1: nation that take people in deal with the nutrition in
Speaker 1: their lifestyle, get them off madge, and then we have
Speaker 1: all the support that goes with it. That's required because
Speaker 1: the healthcare system, you don't have a lot of support.
Speaker 1: If you want to make a life lifestyle intervention. If
Speaker 1: I want to do surgery in somebody, I've got a
Speaker 1: multimillion dollar operating room, I've got radiology suites, I've got
Speaker 1: you know labs, I've got physical therapy. I've got you
Speaker 1: know everything. I need millions and millions of dollars of resource.
Speaker 1: But if I say, hey, let's work on this person's lifestyle, sleep, exercise, nutrition,
Speaker 1: so on and so forth, you got zero nothing.
Speaker 2: So now the obvious thing seems that because there's no
Speaker 2: money in that. So you mentioned earlier, well, we have
Speaker 2: a business, we want to do surgery, So the obvious
Speaker 2: thing seems to be the money. However, you're opening clinics
Speaker 2: helping people. There's obviously the weight loss industry is massive.
Speaker 2: There's a lot of money there. So it doesn't seem
Speaker 2: like it's just about the money. I mean, why do
Speaker 2: you think there's just not support, Because there's obviously weight
Speaker 2: loss support, right, Jenny Craig or whatever. Right, there's weight watchers,
Speaker 2: there's plenty of that, but there's not for you know,
Speaker 2: more traditional or type of health.
Speaker 1: Yeah, So I mean there is money in that. And
Speaker 1: I think there's there's cost savings. Certainly, if you're a
Speaker 1: company in thirty percent of your expenses are going to
Speaker 1: play for your pay for employees, medical benefits. I mean
Speaker 1: saving that is actually you know, a net you know,
Speaker 1: profit to you. I think there's just much more profit
Speaker 1: in keeping people relatively sick. And then this doing this
Speaker 1: sort of what we call disease management. Now, disease management
Speaker 1: was a term that came into vogue maybe twenty years ago.
Speaker 1: I remember when I started medicine, I hadn't heard the
Speaker 1: term disease management. Then they started talking disease men, what
Speaker 1: is disease management? Oh, that means we're just going to
Speaker 1: keep these people in a state of illness and manage
Speaker 1: their symptom ya medication. And that's really the business model
Speaker 1: that's gone forward. It's very profitable, you know. I mean
Speaker 1: Goldman Sachs a few year Agoes a few years ago
Speaker 1: was asked the question is it profitable to cure disease?
Speaker 1: And resultingly they said, no, it's not. It doesn't make
Speaker 1: sense business wise. And so, you know, I think that's
Speaker 1: the problem that we have in general, is we have
Speaker 1: a sick population, which to anyone that's been outside can
Speaker 1: see that. I mean, anybody's been on the earth for
Speaker 1: longer than twenty or thirty years now sees that we've
Speaker 1: got just more and more sick, depressed, you know, dependent population.
Speaker 2: Yeah. Now, in the last probably two years, I have
Speaker 2: two good friends of mine that were both really big,
Speaker 2: have gone through gastric bypass. Both lost a ton of weight,
Speaker 2: like an enormous amount of weight. One of them is
Speaker 2: starting to put the weight back on. They're the ones
Speaker 2: doing pretty good. However, when I look at what they're
Speaker 2: eating afterwards, like they're still eating bags of chips and
Speaker 2: they're still drinking sodas. So even in a type of
Speaker 2: deal where they've gotten the money, they've done the done
Speaker 2: the surgery, you would think they would at least still
Speaker 2: want them to maintain what they've gave them. Otherwise maybe
Speaker 2: they're a failure.
Speaker 1: Well, they don't give them the tools to do that's
Speaker 1: a problem. I mean for some people it's really challenging.
Speaker 1: I mean they literally have to change the relationship with food.
Speaker 1: And when anyone comes to me and talks about weight loss,
Speaker 1: I said, don't worry about that right now, We've got
Speaker 1: to fix your food addiction or whatever is causing you
Speaker 1: to continue to do this, because you can. Anybody can
Speaker 1: lose weight on any diet for a short period of time.
Speaker 1: It's what happens Coli restrictions. Of course, it works for
Speaker 1: a while until you can't do it anymore. And so
Speaker 1: what this sort of option does is it provides people
Speaker 1: not only a sense of society, but actual nursement because
Speaker 1: there are a lot of obese people out there that
Speaker 1: are at although they're obese, they're similar at the same time,
Speaker 1: they are malnourished because they just don't have the proper nutrition.
Speaker 1: If you don't start feeding yourselves appropriately, then it's so
Speaker 1: easy to constantly be hungry and constantly fall prey to
Speaker 1: the food industry, which is another industry that has very
Speaker 1: clearly designed food to be addictive as possible, you know,
Speaker 1: very profitable, very addictive. I mean, I've talked of food
Speaker 1: chemist that have worked for these companies and they are,
Speaker 1: you know, at the end of their career they feel
Speaker 1: guilty about the fact that they their job literally was
Speaker 1: to addict people to these foods and they've clearly done
Speaker 1: that successfully.
Speaker 2: Yeah, you know, would you say that, do you think
Speaker 2: it's accurate? To say that all diets, like diet plans
Speaker 2: that you would go on Cali restriction diets, are really
Speaker 2: about eating fake food. And if all you ate was
Speaker 2: real food, you wouldn't have to go on those diaplans.
Speaker 1: Well, you know, if we think about what food was
Speaker 1: available to the average human not not that long ago,
Speaker 1: one hundred hundred fifty years ago, and we didn't have
Speaker 1: these these obesity epidemics. You know, we don't have the
Speaker 1: ten thousand items that we have in the in the
Speaker 1: grocery store today. We don't have you know, all of
Speaker 1: the ingredients we're not even sure why. I mean, they're
Speaker 1: there to keep it on the shelf life and to
Speaker 1: make people eat them more. So I think if most
Speaker 1: people would give up that stuff, we would see significant benefits.
Speaker 1: You know, it's interesting. There's a guy from Tufts University,
Speaker 1: Darius Mosafarian, who some people remember. He published a study
Speaker 1: showing that lucky Charms was arguably better than beef, which
Speaker 1: is a nons right, right, But one of the things
Speaker 1: he hasn't pointed out, which I think is interesting, is
Speaker 1: that from about nineteen sixty to nineteteen nineties two thousand eight,
Speaker 1: we ate significantly more calorie and that seems to explain
Speaker 1: the epidemic of obesity. But since that time, our color
Speaker 1: consumption really hasn't increased so much, but we still are
Speaker 1: getting fatter and fatter as a nation. And why is that. Well,
Speaker 1: part of it has to do with the increasingly higher
Speaker 1: percentage of ultra processing that occurs, and so when that
Speaker 1: food is turned into powder, it's just absorbed in a
Speaker 1: very different way than what we're designed for. And so
Speaker 1: when you turn all this food into powder, it's absorbed
Speaker 1: much more quickly. And normally there's something called our microbiome,
Speaker 1: a little bacteria that live in our gut, that would
Speaker 1: consume some of that, but if it's already powder, it
Speaker 1: gets absorbed very rapidly, very high up in our digestive track,
Speaker 1: before those things even have a chance to act on it.
Speaker 1: So even though we're eating the same number of calories,
Speaker 1: we're actually absorbing more calories and that goes to the
Speaker 1: quality of the food. So if you're eating steak and eggs,
Speaker 1: that's pretty old fashioned food. I mean, that's been around
Speaker 1: since human beings have around, basically, and it's it's absorbed
Speaker 1: and digested and metabolized in a way that's consistent of
Speaker 1: how we're designed or how we evolve, or however you
Speaker 1: want to come in phrase that.
Speaker 2: Yeah, yeah, And if you're just eating steak and eggs,
Speaker 2: then you feel so satiated, then you get full faster,
Speaker 2: and it's very hard to over eat. We were talking
Speaker 2: earlier and I was saying that, right lately, I've just
Speaker 2: been eating just meat and I'm having problems gettingenough calories.
Speaker 1: That that is an issue. That's one of the problems
Speaker 1: I say with this is people often end up under eating.
Speaker 1: And you know, I mean, that's a good problem for
Speaker 1: to have for some people, but it can be a
Speaker 1: problem for other people that they that they don't eat
Speaker 1: enough and then they have problems with fatigue and some
Speaker 1: other issues that occur. So it does take some getting
Speaker 1: used to for sure.
Speaker 2: Now I've been into weightlifting, bodybuilding, health supplements, whatever for
Speaker 2: a good majority of my life now at this point,
Speaker 2: and I thought I had heard of everything and every diet.
Speaker 2: And it was at a bitcoin meeting, a conference probably
Speaker 2: twenty nineteen. It was a safety and he told me
Speaker 2: about the carnivore diet and I was like, what, like
Speaker 2: that makes no sense, And I thought I knew a
Speaker 2: lot about diet, like, I've never heard of that. Don't
Speaker 2: we need vegetables? You know, that's probably the most common
Speaker 2: thing I'd hear. Or number two would be, you know,
Speaker 2: now red meat has been sort of vilified. So I
Speaker 2: guess let's address those two things talking about on the
Speaker 2: carnivore diet. Why has red meat been vilified? And maybe
Speaker 2: why is it actually not such a bad game for Yeah,
Speaker 2: so I mean, can it be in the wrong consumption?
Speaker 1: Yeah, The vilification of red meat goes back at least
Speaker 1: one hundred years. I mean, if we look at the
Speaker 1: creation of the American Dietetics Association, which was founded back
Speaker 1: in nineteen seventeen by a gal by the name of
Speaker 1: Lenna Cooper. She was a Seventh Day Adventist, very much
Speaker 1: aligned with our philosophy that red meat was driving sinfulness, lust, masturbation,
Speaker 1: all the bad things were associated with that. So she
Speaker 1: very you know, pointly was in favor of more of
Speaker 1: a vegetarian diet. So that was a very foundation of
Speaker 1: nutrition science in this country and thus most of the
Speaker 1: Western world. And you know, they have gone on the
Speaker 1: Seventh Day Adventist to populate significant percentage is of the
Speaker 1: higher crey of the nutrition sciences, and so the studies
Speaker 1: have always kind of started with that bias. And now,
Speaker 1: you know, what we see clearly is when you consume meat, milk, eggs,
Speaker 1: dairy and things like that, like you mentioned, you're very satiated,
Speaker 1: you don't consume those other foods. And so by vilifying
Speaker 1: those things, now there's a whole there's a gap in
Speaker 1: your your hunger level. So what do you fill it with? Well,
Speaker 1: we typically fill it with ultra processed foods. I mean,
Speaker 1: that's just clearly what happens. You can say, oh, you're
Speaker 1: gonna everyody's gonna eat beans and celery. That doesn't that's
Speaker 1: not what actually happens. We know study after study has
Speaker 1: shown that the more plant based you go, the more
Speaker 1: you tend to eat these ultra process foods. And the
Speaker 1: companies that produce us know that. They clearly know that.
Speaker 1: So if they continue to vilify meat, people eat less
Speaker 1: of it. What do they replace it with, Well, they
Speaker 1: replace it with this cheap, ultra process highly profitable foods.
Speaker 1: And so that's part of it. I mean, the way
Speaker 1: the science is done, like you know, every single and
Speaker 1: this is most of nutrition, Most of nutrition depends on
Speaker 1: these nutritional demiologic studies where they you know, they'll they'll
Speaker 1: look at a you know, one hundred thousand people, they'll
Speaker 1: send out a food frequency questionnaire, ask them, you know,
Speaker 1: how much red meat did gat? How much chicken, and
Speaker 1: how much eggs? How much fruit and vegetables. And first
Speaker 1: of all, it is horribly horribly plagued by recall bias.
Speaker 1: You don't remember. I can't if I asked you what
Speaker 1: you ate five for the last five years, how many
Speaker 1: servings of eggs you ate? You, you wouldn't be able
Speaker 1: to accurately did so, first of all, we have very
Speaker 1: very bad information. But then the way they define red meat, well,
Speaker 1: you know, I literally just posted about this two days ago.
Speaker 1: Every almost every food frequency question the way they define
Speaker 1: beef in particular, beef is defined as steaks, you know,
Speaker 1: roast hamburgers, lasagna, pizza, it's how you know, those things
Speaker 1: are considered to be beef. And wait a minute, it's
Speaker 1: a pizza. Yeah, but it's got well, it doesn't matter,
Speaker 1: it's still considerable. So we have those horrible confounders in there,
Speaker 1: and so we don't have data, at least, you know,
Speaker 1: large scale data on people that aren't eating all the garbage,
Speaker 1: just eating the meat. Now we're seeing anecdotally by the
Speaker 1: thousands and thousands, and there are some studies in progress
Speaker 1: right now which I'm helping to facilitate that are showing that.
Speaker 1: And what we're seeing is if you're eating you know,
Speaker 1: beef and eggs and you're not eating all the garbage,
Speaker 1: you know, you're not eating all the process or fine
Speaker 1: carbohydrates with that, the health outcomes are very very much
Speaker 1: different than what we see when you're eating the standard
Speaker 1: American western you know McDonald's Happy Meal died, Yeah, which
Speaker 1: is what they can flate you know, red meat to. Yeah.
Speaker 2: That's one thing that I was thinking, because you know,
Speaker 2: I eat the rabbi with the butter on it, the
Speaker 2: eggs fat. Yeah, and I'm losing weight right, but you
Speaker 2: know a lot of people say, well, you know there's
Speaker 2: heart disease or the cholesterol, and I was thinking, So
Speaker 2: helped me with this. Maybe it was sort of having
Speaker 2: this one foot in, one foot out where I do
Speaker 2: eat all that fat, but I'm also eating the garbage
Speaker 2: and so then maybe combined it's bad.
Speaker 1: Yeah. I mean I think the I think most people,
Speaker 1: even the most sort of pro you know, low lower
Speaker 1: cholesterol cardioloist will agree that heart disease is multifactoral. There
Speaker 1: are a lot of things that do that, and we
Speaker 1: now know that there are a lot of people with
Speaker 1: very high cholesterol that never develop heart disease. You know,
Speaker 1: the counter that whether they're smokers that never get cancer. Okay,
Speaker 1: that's fair enough. But the reality is is that you know,
Speaker 1: there are other things going on metabolically, metabolic syndrome, diabetes,
Speaker 1: pre diabetes, and some resistance, chronic inflammation, hypertension, all those
Speaker 1: things which meat based that often completely gets what gets
Speaker 1: rid of. I mean, I see people that are blood
Speaker 1: pressure normalized, their diabetes goes away, their obeseity goes away
Speaker 1: pretty consistently, and so the question is, well, what happens
Speaker 1: if your cholesterol still goes up? And the thought is,
Speaker 1: what's because all the saturated fatuating. Well, it turns out,
Speaker 1: in fact, January of this year, Adrian Sodamota, who's a
Speaker 1: brilliant Oxford PhD T, just died. A meta analysis forty
Speaker 1: one randomized controlled trials looking at what is the main
Speaker 1: determined of whether your cholesterol goes up or not on
Speaker 1: a on a low carb diet and the number one
Speaker 1: factor will is how lean you are. If you get
Speaker 1: leaner and leaner, your cholesterol goes up. If you're obese,
Speaker 1: your cholesterol will go down. And so the question is
Speaker 1: you know there's something to go to lipid energy model,
Speaker 1: which describes that as we are less full of energy,
Speaker 1: Like if I've got a bunch of stored energy on
Speaker 1: my body, I can use that. If I have low
Speaker 1: stored energy on my body, low body fat, little liver glycogen,
Speaker 1: then in order to feed the cells in my body,
Speaker 1: the liver has to dump more flux of fat into
Speaker 1: the blitzroom. So that's why you're picking us up. Now.
Speaker 1: The question is is that actually harmful? I'd say the
Speaker 1: real answer is we don't know for sure. However, there
Speaker 1: are studies out there right now that on one that
Speaker 1: Matt Bootoff is doing at UCLA clearly has shown that
Speaker 1: they took up cohort of one hundred people with I
Speaker 1: mean ridiculously high LDL choluster. We're talking about LDL cholesterol
Speaker 1: three hundred four hundred. LDL is the quote unquote considered
Speaker 1: the bad cholesterol so super high like the normal that
Speaker 1: they want want you to keep it under is like
Speaker 1: under one hundred and forty some people want that under
Speaker 1: a hundred some people with diabetes and under seventy five.
Speaker 1: These people are walking around with LDL cholesterols in excess
Speaker 1: of five hundred for years and years and years. And
Speaker 1: they did high level, very precise ct and giography on
Speaker 1: these people and what they found was compared to an
Speaker 1: age match you know, health match group, they actually had
Speaker 1: less heart disease than people that didn't have high oldel cholesterol.
Speaker 1: So it's kind of interesting. You're seeing, we're starting to
Speaker 1: see where the nuance is. And so while I can't
Speaker 1: sit there and say we should ignore LDL cholesterol, I
Speaker 1: would say there are other things that impact that that
Speaker 1: may mitigate or exascer you know, or increase the likeli
Speaker 1: of having a negative outcome. And I think we're gonna
Speaker 1: ge We're gonna get more native's coming out here very
Speaker 1: very shortly.
Speaker 2: I think I heard you talk about this on Joe Rogan,
Speaker 2: I think it was, and you were talking about like
Speaker 2: the cookie test or the oreo test or something right right,
Speaker 2: right right, change the amount of cholesterol that was being
Speaker 2: dumped into your blood strength something like that. So there's
Speaker 2: also a health risk of having two low cholesterol, right,
Speaker 2: So does that lower your testosterone levels prevents your skin
Speaker 2: from converbionce?
Speaker 1: Yeah, yeah, I mean cholesterol. I mean cholesterol is a
Speaker 1: scaffolding from which all your sex hormones are built on.
Speaker 1: Vitamin D is built on we know at least associationally,
Speaker 1: and again there's all the caveats about associational data not
Speaker 1: necessarily being causal, but we know people with very low
Speaker 1: cholesterol more likely to have suicide, more likely to be violent,
Speaker 1: more likely to be depressed, questionably, more likely to have dementia,
Speaker 1: you know, all cause mortality. If we look at those tables,
Speaker 1: that's clearly seen, like we see study after study, if
Speaker 1: you have very low cholesterol, you're more likely to die.
Speaker 1: Now the caveat to that as many people say, well,
Speaker 1: that's reverse causality. That is to say that it's not
Speaker 1: that your cholesterol is low that you got cancers. You
Speaker 1: got cancer. That's why your cholesterol as well. Because remember cholesterol,
Speaker 1: well maybe you don't know this, but cholesterol actually participates
Speaker 1: in our immune system. It's necessary for immune function. So
Speaker 1: when it's too low, potentially you know, and we do.
Speaker 1: We see people with low cholesterol have worse outcomes. When
Speaker 1: it comes to infectious disease, you get an infection, you
Speaker 1: get septic in the hospital. If you got low cholesterol
Speaker 1: going in, you're like less likely to survive that. So
Speaker 1: I mean it's there is a risk for that. Now,
Speaker 1: they will use this sort of thing called by a
Speaker 1: beta lipoproteinemia, which is a genetic condition where people have
Speaker 1: low cholesterol and they don't die right away, they don't
Speaker 1: die erectly, and they'll say that's that's justification for lowering
Speaker 1: this stuff as low as possible. I mean, I mean,
Speaker 1: if you can get your cholesterol to zero, you probably
Speaker 1: won't have heart disease. But I mean I'll be a
Speaker 1: little well, yeah, I'll be a little vulgar here, but
Speaker 1: I mean, if if you want to avoid sexually transmitted disease,
Speaker 1: you could cut off your genitals and that would work too,
Speaker 1: But it's not a very good it's not a very
Speaker 1: good strategy.
Speaker 2: Yeah. Now, what about the people who would say that
Speaker 2: you need to have fiber in your diet. Though I've
Speaker 2: been told that so many times, I don't have a
Speaker 2: good answer for that other than well, it seems to
Speaker 2: be working pretty.
Speaker 1: Good for me, right, Well, I mean it kind of
Speaker 1: is what it is. You don't need fiber. I mean,
Speaker 1: fiber is a conditionally beneficial I wouldn't even call it
Speaker 1: a nutrient. I mean, you know, we see again a
Speaker 1: lot of associational data that shows that people that consume
Speaker 1: more fiber live longer, they have less heart disease, they
Speaker 1: have little rates of cancer in some instances, and I
Speaker 1: think that data is clear. But I think really what
Speaker 1: we're seeing with fiber is really just a proxy measure
Speaker 1: for dietary quality. That is to say, if I'm eating
Speaker 1: fruits and vegetables, which interestingly just jump onto this aside
Speaker 1: real quick, fiber tends to prevent you from absorbing nutrition.
Speaker 1: So there's a study a great Today from nineteen seventy
Speaker 1: eight where they look at people in a high fiber
Speaker 1: diet versus a very low fiber diet, and they found
Speaker 1: the people in the high fiber diet lost twice as
Speaker 1: much protein in their waste products. They lost twice as
Speaker 1: much carbonhydrate, twice as much fat. So that nutrition that
Speaker 1: you're eating ends up in the toilet, which is like, well,
Speaker 1: that's kind of a waste of money in many ways.
Speaker 1: But the fact that if you have a fiber rich diet,
Speaker 1: you're probably less likely to be eating ultra process for
Speaker 1: fine grains and flowers and sugar. It just displaces it
Speaker 1: out of the way, you know. One of the is
Speaker 1: one of the more recent thoughts around the benefits of
Speaker 1: fire or are what does it do to our microbiome.
Speaker 1: We get these bacteria in our gut that produce short
Speaker 1: chain fatty acids. The most probably well known one is
Speaker 1: buturic acid, and that seems to have a protective role
Speaker 1: for the cells that line in the gut, the kalinocytes. Well.
Speaker 1: Interestingly enough, and there's a great paper that doctor Tommy
Speaker 1: Wood and Lucy Mailing Woods at the University Washing I
Speaker 1: can't remember Lucy Mailing is, but they collaborated on a
Speaker 1: paper and we're talking about the metabolock flexibility of the
Speaker 1: gut and what it clearly shows is you can get
Speaker 1: that same effect those same short chain fatty acids from
Speaker 1: consuming protein. Protein certainly does that also for me in
Speaker 1: a low carbon stape because you're now producing these keytone bodies,
Speaker 1: and the keytone bodies do the exact same thing. In fact,
Speaker 1: the keytone bodies hydroxy beta, hydroxy butyrate and buturic acid
Speaker 1: are almost identical molecules, and it's a very quick reaction
Speaker 1: where they're reversible, So they.
Speaker 2: Do the same thing as what the key tones.
Speaker 1: The key totnes are the same thing as the short
Speaker 1: chain fatty acids that the fiber produces from fermentation in
Speaker 1: the gut. And what I see with regard to gut health,
Speaker 1: whether you have IBS, irritable bowel syndrome, or inflammatory billaci,
Speaker 1: these worth the crones crones, these are also colitis. By
Speaker 1: going carnivore and removing fiber from the diet, literally people
Speaker 1: have the best gut health of their life. I mean
Speaker 1: they feel so much better. They no longer have the pain,
Speaker 1: the diarrhea, the bloody, bloody stools, the bloating. It just normalizes.
Speaker 1: And in fact, I was a guy here at that's conference,
Speaker 1: says bred Ender. He put his ulcer of colitis that
Speaker 1: he was on you know years of this, you know,
Speaker 1: sixty seventy thousand dollars a year of infusion medications, these
Speaker 1: immuno suppressive drugs. He was able to come off completely.
Speaker 1: Goes Carnival. He's like, it's never come back.
Speaker 2: Yeah, I've seen amazing things. I haven't had any big
Speaker 2: conditions to come off of. But I've seen i' seen
Speaker 2: other people. Now, what about the quality of the meat
Speaker 2: that you eat? So like with safety and for example,
Speaker 2: he's like, oh, I just go through McDonald's. I'll just
Speaker 2: get a bunch of patties by themselves. I'll just get
Speaker 2: six or eight patties and just chow that down. But
Speaker 2: I think that seems like really bad meat. Is there
Speaker 2: something where the meat sort of filters out, maybe the
Speaker 2: antibiotics or the ZMO grain.
Speaker 1: They Yeah, so with particularly with regard to beef, So
Speaker 1: the way animal, you know, animal diesin. You know, we've
Speaker 1: got roominant animals, cows, sheep, deer, elk, things like that
Speaker 1: where they have these sort of four chambered digestive stomachs,
Speaker 1: if you will, versus a model gasri which would be
Speaker 1: a chicken or a pig, which is where you know,
Speaker 1: most of our most of the food we're gonna eat beef, chicken,
Speaker 1: or pork typically here at least in the US. What
Speaker 1: we know is that particularly when it comes to beef.
Speaker 1: And I'm a big big I'm wearing a shirt says
Speaker 1: he'd beef be happy. I'm a big beef guy. That
Speaker 1: that meat irrespective of how it's finished, generally is pretty
Speaker 1: healthy for people. I mean what I first time the
Speaker 1: road image at the end or whole, Well, I mean
Speaker 1: it's really the differences are at the end, because all
Speaker 1: cows start out on grass and pastor. In the United States,
Speaker 1: every cow in fact, right now they are about ninety
Speaker 1: million head of cattle in the unit the United States.
Speaker 1: Eighty five percent of them right now today are sitting
Speaker 1: on pasture and grass. That's just the reality of the system. Now,
Speaker 1: fifteen percent of them are currently finishing out at a
Speaker 1: feed lot. You know, that's going to be a large
Speaker 1: percentage of cows eventually end up there and they'll be fed.
Speaker 1: You know, they'll continue to consume grass and forage to that.
Speaker 1: You know, certain agricultural grain products are at sometimes corn,
Speaker 1: sometimes it's barley, depending on what region they're in. But
Speaker 1: the reality is that you can go to the grocery
Speaker 1: store and buy hamburgers and you're fine. I've seen people
Speaker 1: put diabetes in remission. I've seen people put bipolar disorder
Speaker 1: into our mission. I've seen people put multiple sclerosis into
Speaker 1: remission by doing that. Now, the difference really lies with
Speaker 1: the environmental impact, because I think that's where the differences
Speaker 1: come in. It's not so much the human health side,
Speaker 1: or at least it's not a significant difference. Filled by
Speaker 1: the name of Stefan von Vliet who's at University of Utah,
Speaker 1: Fred Pravenza at Duke have looked into the nutritional differences
Speaker 1: between and there are there clearly are. You can look
Speaker 1: at grass finished or regeneratively finished, which is probably a
Speaker 1: better even a better word, versus you know, the typical
Speaker 1: feed lot finished things. There are nutritional differences, for sure,
Speaker 1: no doubt. However, the clinical outcomes we're seeing have not
Speaker 1: been significantly difference. Harvard did a study on this back
Speaker 1: in twenty twenty one. I asked that the researchers specifically
Speaker 1: ask about grain finished versus grass finished. They did, The
Speaker 1: outcomes weren't any different. I've got data on about twelve
Speaker 1: thousand people showed the same thing. So while I am
Speaker 1: very supportive of finishing animals and pasturing them in a
Speaker 1: very regenerative way, and I think we should do a
Speaker 1: heck of a lot more of that, I don't think
Speaker 1: people feel like they have to do it that way
Speaker 1: to get the health results, because that's not been the.
Speaker 2: It's sort of it's a little bit better, but you
Speaker 2: don't really see it in the health. Yeah.
Speaker 1: Like when I was first on Rogue and I was talking,
Speaker 1: I gave kind of the UFC you know, grass finished beef,
Speaker 1: UFC World champ Grain Finish is like the number two
Speaker 1: contender guy. I mean, they're still very very high level foods.
Speaker 2: So you would be fine going to McDonald's.
Speaker 1: I would, and I mean, well grab those, I would.
Speaker 1: I'd go to Windys and Steaks. I think it tastes better, but.
Speaker 2: I mean yeah, I mean I assume you're getting real meat.
Speaker 1: Yeah, I mean, and you know that's the concern a
Speaker 1: lot of people is, oh, it's cooked in these all
Speaker 1: these crazy oils. And you know, if you go to
Speaker 1: these restaurants and you ask them, they're like, no, we
Speaker 1: don't use oils. And the reason for that is is
Speaker 1: because it's a waste of money. Why before he has
Speaker 1: fat it it doesn't need that. Now I've eat the
Speaker 1: French fries, yeah, you're gonna get all the crappy soybean
Speaker 1: oil and all that stuff. So I'm I don't do
Speaker 1: that regularly, but if I'm traveling or something like that,
Speaker 1: if I'm on a road, if the airport, I'm like, man,
Speaker 1: it's just between this and not eating. Yeah, I'll go
Speaker 1: there and grab a grab a burger patty for penalttle
Speaker 1: burger time for.
Speaker 2: Sure, and so and then on the steak like grass fed,
Speaker 2: grass finished, grass fed, grain finished, both, yeah.
Speaker 1: Both, I mean, you know, I mean there's there's only
Speaker 1: you know, grass finished and there's grain finished. Those are
Speaker 1: two options. I mean, everything is grass fed at some point,
Speaker 1: Like I said, every cow that starts out is going
Speaker 1: to start on grass for but six, eight, nine, ten months.
Speaker 2: But steak from Costco or the grocery store versus having
Speaker 2: my rancho ship at to me from Texas.
Speaker 1: I'll eat either of them. And I have and I
Speaker 1: can't say that I personally have seen any significant personal differences,
Speaker 1: you know, for me. But there are people, you know, again,
Speaker 1: I've interacted with literally thousands of people at this point.
Speaker 1: They've done this dot. There are people clearly that will
Speaker 1: say I feel better when I only eat grass finished products. Conversely,
Speaker 1: there people saying I feel better on grain finished problem.
Speaker 1: So I think it's kind of personalized at that point.
Speaker 2: For me, the grass fed grass finished is just a
Speaker 2: little too tough and it loses a lot of the flavors.
Speaker 1: Well, it's harder to finish those animals out I talked
Speaker 1: to ranches. It takes more skill, it takes more time.
Speaker 1: You may not be able to do it everywhere in
Speaker 1: every location just because of the climate. Grain finishing is
Speaker 1: pretty much down to a science. It's pretty easy. I
Speaker 1: mean they've got that, they've got that built into the system.
Speaker 1: So I mean that's you know, at least you know
Speaker 1: you're gonna get a well marble piece of steak that's
Speaker 1: gonna give you enough fat, because when you're not consuming carbohydrates,
Speaker 1: you got it fat. I mean, as you know. I mean,
Speaker 1: otherwise you'll be like hungry all the time. You have
Speaker 1: no energy.
Speaker 2: And for you, you don't do eggs and cheese or
Speaker 2: any of that.
Speaker 1: No, I do, I do from time to time. I
Speaker 1: mean I've, like I said, I've gone eight years now
Speaker 1: eating ninety five percent of my diet has been basically beef.
Speaker 1: I mean that's literally it. Another five percent will be
Speaker 1: sometimes I'll have agg Sometimes I feel like you'll have
Speaker 1: a I'll have a half dozen eggs are in the air.
Speaker 1: Sometimes I'll hold it the cheese. But I mean that's
Speaker 1: you know, fish every occasionally.
Speaker 2: Do you ever have like a special occasion and have
Speaker 2: like a bited cheese scate?
Speaker 1: Yeah, I mean I have. I have it once and
Speaker 1: like my kid's birthday. I mean that happens a couple
Speaker 1: of times a year, one or two times a year.
Speaker 1: But it's it's it's so insignificant. It's not really any
Speaker 1: meaningful part of my diet. It's not like I'm every
Speaker 1: day I'm consuming you know, three pieces of fruit, just
Speaker 1: a balance. I'm pretty much I just eat a bunch
Speaker 1: of meat and eggs and that's pretty much it for
Speaker 1: you of the time.
Speaker 2: So I've been doing it. It's to me it's the
Speaker 2: easiest thing. I think for me, though, I've learned to
Speaker 2: think about food as energy and like I'm just trying
Speaker 2: to and so I kind of eat the same thing
Speaker 2: every day at lunch and dinner, and like, I just
Speaker 2: like that because I try to take all the decisions
Speaker 2: out of my life. So for me, it's great. But
Speaker 2: for a lot of people you had said earlier, they
Speaker 2: have to kind of rethink the way they think about food.
Speaker 2: They're addiction to food, and so I'm just curious, you know,
Speaker 2: for everybody listening here that goes, Wow, it sounds pretty cool,
Speaker 2: sounds great, but I could never do that. So what
Speaker 2: do you think is the biggest obstacle that holds people
Speaker 2: back from being able to Just because the diet is
Speaker 2: so simple, you could just go to Wendy's and just
Speaker 2: get a patty. It's like, it's the easiest thing in
Speaker 2: the world. What advice do you have for people who
Speaker 2: would want to try it but think they couldn't do that?
Speaker 1: Yeah, I mean it's surprising. It's surprising because you think,
Speaker 1: when when I first have heard about this thing, like
Speaker 1: ten years ago, there was crazy people eating all me.
Speaker 1: I thought it was nuts. I literally did, And so
Speaker 1: I tried it and you know, I was able to
Speaker 1: do it for a month and was so eye opening,
Speaker 1: how much better I felt that. I was like, there's
Speaker 1: something here that's going to keep me doing this now.
Speaker 1: Truth be told, I don't think of it as this
Speaker 1: is something I'm going to do the rest of my life.
Speaker 1: I might. I may, I don't know. I mean, I'm
Speaker 1: eight years into this. There's a very good chance I might.
Speaker 1: But I don't pigeonhole myself into that sort of ideology.
Speaker 1: It's not ideology based, and I think if you think
Speaker 1: about it, you know, if you have a reason to
Speaker 1: do it. I mean if there's no if you're healthy
Speaker 1: and fine and happy and everything feels great, hey, there's
Speaker 1: no reason to change things. But if you're sick and suffering,
Speaker 1: or if you're just curious if you could feel better,
Speaker 1: it's worth doing for a couple of months, and you know,
Speaker 1: you think about it. Most people do this, Like that
Speaker 1: guy that had ulso of collasses. It took him two years,
Speaker 1: he fixed his disease and now he has a diet
Speaker 1: where he includes a lot of other foods in there.
Speaker 1: I mean he's not eating junk, and he's not back
Speaker 1: to that standard American garbage diet, but he's able to
Speaker 1: have a more you know, robust and very dieting. In
Speaker 1: our company, Rovero, I mean we literally take people. Some
Speaker 1: people will put on a carnival diet, some we won't.
Speaker 1: Some will just will just eliminate what we think is
Speaker 1: most likely to be problematic for their particular condition based
Speaker 1: on all the data we have. And you know, sometimes
Speaker 1: people need to do it for three six months, you know,
Speaker 1: and just think of it as a therapyic tool get
Speaker 1: you where you want to be weight wise, health wise,
Speaker 1: and then reassess and say, hey, can I add some
Speaker 1: fruit backing? Can I add some rice? And can I
Speaker 1: add some whole unprocessed foods back? And most people end
Speaker 1: up doing that.
Speaker 2: Yeah.
Speaker 1: Yeah.
Speaker 2: For me, it started with I read Tim Ferris's book
Speaker 2: Tools for Titans, and he talked about how there was
Speaker 2: like people would have this like breakthrough and they got
Speaker 2: this light energy and like this brain fog would be lifted.
Speaker 2: And I was like, ooh, I want that. I wanted
Speaker 2: like that performance gain and it was from the intermittent fasting.
Speaker 2: And I'm like, oh, that's tough. I really love breakfast.
Speaker 2: I don't know if I could do that, but I
Speaker 2: could do anything for two weeks. Do you try for
Speaker 2: two weeks? And I haven't stopped. It's been a decade,
Speaker 2: you know, and so maybe maybe people could just try
Speaker 2: to like that bite sized chunk. And then it was
Speaker 2: like okay, But then I eat lunch and then I
Speaker 2: go downhill? So what's going on with my lunch? And
Speaker 2: then it was like I kind of.
Speaker 1: Picked the way at it, you know, Yeah, I mean
Speaker 1: the way I started corner right. I literally did one meal.
Speaker 1: I was like, I I woke up one more, and
Speaker 1: I said, I'm gonna have steak and eggs for breakfast,
Speaker 1: and I'm not gonna have a piece of toast. I'm
Speaker 1: not gonna have some ores, I'm not gonna have a
Speaker 1: couple of yoga and not kind have a piece of fruit.
Speaker 1: And I got through the meal, I was like, you know, hey,
Speaker 1: that wasn't that bad. Yeah, And then the next added
Speaker 1: two meals, and I just kind of added on until
Speaker 1: I got to a month and then, uh, you know,
Speaker 1: I haven't looked back since then.
Speaker 2: Now what about you know a lot of people on
Speaker 2: the carnivore diet and back to the vegetables. So people
Speaker 2: would say that you need to have vegetables, like you
Speaker 2: need vitamin if you need the minerals things like that.
Speaker 2: I think carnivores would say, well, you can get more
Speaker 2: from that from from from cowparts, but more like livers
Speaker 2: and organs and things like that. Yeah.
Speaker 1: Well, I mean, if you want to look at the USRDA,
Speaker 1: the recommended daily allowances of you know, how much vitamin
Speaker 1: C and vitamin E and selenium and magnesium you're supposed
Speaker 1: to get, you would look at the diet, you know,
Speaker 1: particularly my not steak and eggs, you'd say there's some
Speaker 1: there's some nutritional deficiencies there, and the reality is we
Speaker 1: don't see that clinically appearing. But the other reality is
Speaker 1: that like for instance, people say, oh, these vegetables and
Speaker 1: first have all these quote unquote fighting nutrients in there.
Speaker 1: They're so important, these tannins and polyphenols and stuff like that. Well, interestingly,
Speaker 1: again Stefan van Vliet has done another study looking at
Speaker 1: phyto nutrients that are found in beef, and actually beef
Speaker 1: has a tremendous amount of fighter nutrients we never really
Speaker 1: discussed before because we thought what was getting from the vegetables.
Speaker 1: Cows have a much more diverse diet than I could
Speaker 1: ever consume as a human being. They can go out
Speaker 1: there and eat grass and weeds and leaves and everything
Speaker 1: that would make me sick. Because they have such a
Speaker 1: diverse diet, those polyphenols and those other phio nutrients show
Speaker 1: up in there, in there, in their flesh, in their
Speaker 1: in their fat and their meat, and they're biol they're
Speaker 1: very by available to us. So we actually get vegetables
Speaker 1: from eating the cow that already ate them for us.
Speaker 2: The plant based diet is the cow eats the plant yeah,
Speaker 2: the cow cow eats the plants, they actually retain a
Speaker 2: lot of those nutrients and then we get them and
Speaker 2: it's more bioavailable for us.
Speaker 1: Remember, plants are harder for us to dies. That's one
Speaker 1: reason why plant based diets a lot of people will
Speaker 1: lose weight on is because they literally cannot absorb the nutrition.
Speaker 1: So again, like I said earlier, you're just crapping it
Speaker 1: all out in the toilet. So it's you know, it's
Speaker 1: a great way to lose weight, but it's kind of
Speaker 1: it's kind of not very cost effective.
Speaker 2: So I guess the question I'm asking is it important
Speaker 2: to eat the livers and the kidneys, And.
Speaker 1: Again that's a that's an assumption people make based on
Speaker 1: what you need to get to the us RDA. So
Speaker 1: like if you said I'm going to get us are
Speaker 1: da of vitamin C sixty million rams a day or
Speaker 1: something like that, You're like, you're gonna have a hard
Speaker 1: time getting that from steak. You'd have to eat like
Speaker 1: fifteen pounds of steak, which is no one's going to
Speaker 1: do that, I mean outside some competitive eater. So the
Speaker 1: question is what happens if you don't eat all that? Well,
Speaker 1: the reality is we've not seen anybody with scurvy were
Speaker 1: I mean literally is no one has had a legitimate,
Speaker 1: bona fide case of scurvy. And now we've had if
Speaker 1: not hundreds of thousands, you know, you know, at least
Speaker 1: many tens of thousands people have done this that. And
Speaker 1: the interesting thing is is that you know every like
Speaker 1: every cell in my body. I mean, I use this analogy.
Speaker 1: If I'm going to build a brick house, right and
Speaker 1: I have an option to use straw and mud or
Speaker 1: have bricks already built for me, I'd rather use the bricks.
Speaker 1: It's more efficient, you know, every every like if if
Speaker 1: you say the cells in my body require vitamin C, well,
Speaker 1: by definition those cells have to contain it. If they
Speaker 1: need it, they have to contain it. So we know
Speaker 1: that everything you need to run an animal cell exists
Speaker 1: within an animal So I know, it's kind of almost
Speaker 1: a totalogy, you know. And so by consuming an adequate
Speaker 1: number of atom animal cells, you give yourself all the
Speaker 1: building materials you need. We also know that, you know,
Speaker 1: like I mentioned, like even the US already eight now
Speaker 1: now recognize it's like zinc, for instance, zinc, we have
Speaker 1: a we have a certain rda of zinc we're supposed
Speaker 1: to get every day. If we're eating fighty cast which
Speaker 1: comes from grains and beans and some of these other
Speaker 1: plant makes products, and we eat one gram of fighter
Speaker 1: cast to today, that literally doubles our zinc requirement. If
Speaker 1: we two grams, it triples a zinc requirement. And so
Speaker 1: because we're not, you know, putting all those substances, which
Speaker 1: are so called anti nutrients in there, we just don't
Speaker 1: need as much stuff to make up for it. Like
Speaker 1: everybody's magnesium deficient. You know, it's like, why is everybody magnesium?
Speaker 1: What's the soils depleted magnesium? Well, one of the things
Speaker 1: we know is magnesium is a cofactor for carbohydrate metabolism.
Speaker 1: And so if you're constantly consuming sixty seventy percent carbs
Speaker 1: and also you're having hard time absorbing magnesium because you
Speaker 1: have these lectins and phytic acid in there, not only
Speaker 1: you're having a hard time are absorbing magnesium, you're also
Speaker 1: you can't absorb you can't you have a higher requirement
Speaker 1: for it, and so it's kind of a double whammy.
Speaker 1: And so again, ultimately it is what it is. We
Speaker 1: don't have a lot of data on people just consuming meat.
Speaker 1: We have a few studies out there, but there's been
Speaker 1: I mean, gosh, almost no evidence it suggests anyone's developing
Speaker 1: any significant vitamin deficiencies. And Harvard study that came out
Speaker 1: in twenty twenty one, they specifically looked at that. They
Speaker 1: didn't find any evidence of nutrient deficiencies.
Speaker 2: So I don't have to eat the liver if I
Speaker 2: don't want to, you don't.
Speaker 1: I don't need it. I don't need I don't eat liver.
Speaker 1: I don't eat I don't take organ meat pills. I
Speaker 1: think it's kind of a you know, kind of a
Speaker 1: waste of money in my view. But anyway, all right,
Speaker 1: last question. We go to the cattleman's feast. We got three, Uh, we.
Speaker 2: Got three talent hockey. Who's gonna get to it first?
Speaker 2: Oh gosh, we got three.
Speaker 1: We have to eat. I don't know the challenge that's friends.
Speaker 1: How big they are. I can maybe do two. I
Speaker 1: don't think I can do I can if if there's
Speaker 1: nine pounds with the bone, the three pounds, so probably
Speaker 1: you probably got a pound and a half a bone
Speaker 1: in there, seven and a half pounds. That's what I'm
Speaker 1: not I'm not in I could eat two of them
Speaker 1: for sure.
Speaker 2: Yeah, I might.
Speaker 1: I'm trying to, Like I said, I'm trying to, I'm
Speaker 1: trying to lean down a little bit. So I'm not
Speaker 1: really as pumped about that. There is a it's kind
Speaker 1: of I interviewed this Gal Molly scholar years ago. Shake
Speaker 1: twenty two pounds of beef in one sitting in, uh,
Speaker 1: twenty two pounds a woman, you know, one hundred and
Speaker 1: twenty pound a woman did that?
Speaker 2: Soosle All right, So we'll linkd all your stuff down below.
Speaker 2: But you have a clinic that you help people with
Speaker 2: this and help good.
Speaker 1: So it's called Rivero dot com. It's ri E V
Speaker 1: E r O. We are a online digital clinic. We
Speaker 1: have fully licensed physicians in all fifty states. We have
Speaker 1: teams of health coaches. We have all kinds of supportive information.
Speaker 1: If you have a metabolic disease, diabetes, obesity, hypertension, if
Speaker 1: you have an autoimmune or an inflammatory condition you know,
Speaker 1: Crohn's disease, rheumatortithritis, rias, and so on and so forth.
Speaker 1: We got physicians that are there that get this stuff,
Speaker 1: to understand nutrition, that are going to work with you
Speaker 1: to hopefully get off your medications hopefully treat the root
Speaker 1: cause of the disease, which is what we should be
Speaker 1: doing in the first place in healthcare instead of this
Speaker 1: quote unquote disease management model which we have been stuck
Speaker 1: with for the last twenty thirty years.
Speaker 2: Yep, yep, Okay.
Speaker 1: With that, we're going to wrap it up. Thanks so much, awesome,
Speaker 1: appreciate it. Thank you.