1
00:00:09,720 --> 00:00:13,319
Speaker 1: Probably five to eight minutes. Holy crap, it's going to

2
00:00:13,360 --> 00:00:14,400
Speaker 1: take off my marathon time.

3
00:00:14,480 --> 00:00:14,760
Speaker 2: Yeah.

4
00:00:14,840 --> 00:00:18,040
Speaker 1: I think that if you're running much slower than say,

5
00:00:18,079 --> 00:00:20,079
Speaker 1: like three and a half hours for the marathon, you're

6
00:00:20,200 --> 00:00:21,880
Speaker 1: probably not getting much of a benefit.

7
00:00:22,000 --> 00:00:23,960
Speaker 3: You could take a pizza Hut pizza, which is not

8
00:00:24,000 --> 00:00:26,240
Speaker 3: the same one that they had when we were kids.

9
00:00:26,480 --> 00:00:28,400
Speaker 3: If you had no teeth, you could still eat it.

10
00:00:29,080 --> 00:00:31,520
Speaker 4: Right, you can gum that And I'm going to blow

11
00:00:31,560 --> 00:00:35,040
Speaker 4: your mind with the most ridiculous, heinous recipe you have

12
00:00:35,159 --> 00:00:45,800
Speaker 4: ever seen in your life. Welcome to two Percent. I'm

13
00:00:45,840 --> 00:00:48,880
Speaker 4: your host, Michael Easter. This is a podcast about health,

14
00:00:49,000 --> 00:00:51,440
Speaker 4: wellness and how to improve your life. I'm a best

15
00:00:51,479 --> 00:00:54,160
Speaker 4: selling author, I have the two percent substack, and I've

16
00:00:54,200 --> 00:00:57,200
Speaker 4: been thinking about these topics for about twenty years now.

17
00:00:57,320 --> 00:00:59,800
Speaker 4: And we have a really great episode for you today.

18
00:01:00,280 --> 00:01:03,760
Speaker 4: So this Monday, Patriots Day in Massachusetts, we are going

19
00:01:03,840 --> 00:01:08,080
Speaker 4: to have the one hundred and thirtieth Boston Marathon. It

20
00:01:08,160 --> 00:01:11,039
Speaker 4: is the oldest marathon in the United States of America.

21
00:01:11,480 --> 00:01:16,520
Speaker 4: It is also arguably the most important influential marathon in

22
00:01:16,640 --> 00:01:20,319
Speaker 4: the world. So to talk about that, we are bringing

23
00:01:20,319 --> 00:01:23,120
Speaker 4: on a guy who ran it last year. And ran

24
00:01:23,200 --> 00:01:26,399
Speaker 4: it really well. His name is Brady Holmer. He runs

25
00:01:26,440 --> 00:01:30,679
Speaker 4: the physiologically speaking Substack. He is a self described want

26
00:01:30,680 --> 00:01:33,920
Speaker 4: to be running influencer, but he's also a very bright

27
00:01:34,160 --> 00:01:36,480
Speaker 4: scientist in the realm of endurance. So he's going to

28
00:01:36,560 --> 00:01:39,440
Speaker 4: walk us through what it was actually like running the

29
00:01:39,440 --> 00:01:42,080
Speaker 4: Boston Marathon, how he trained for it, and how you

30
00:01:42,120 --> 00:01:44,760
Speaker 4: can think about training for your own runs. He's going

31
00:01:44,800 --> 00:01:47,880
Speaker 4: to talk about fueling his runs, and we will also

32
00:01:48,040 --> 00:01:50,560
Speaker 4: just talk about all the crazy things that might happen

33
00:01:51,000 --> 00:01:53,000
Speaker 4: in this year's Boston Marathon. It's a big one. There's

34
00:01:53,040 --> 00:01:54,360
Speaker 4: a lot of balls up in the air about who

35
00:01:54,360 --> 00:01:57,680
Speaker 4: will win this year. After that, with the idea of

36
00:01:57,720 --> 00:02:00,320
Speaker 4: fueling for endurance and the runs that you're going to

37
00:02:00,320 --> 00:02:02,920
Speaker 4: be doing this spring this summer out on the trails,

38
00:02:02,960 --> 00:02:05,360
Speaker 4: on the roads around your home, we're going to bring

39
00:02:05,440 --> 00:02:09,520
Speaker 4: in doctor Mike Russel. He is a PhD nutritionists, got

40
00:02:09,520 --> 00:02:13,399
Speaker 4: his nutrition PhD at Penn State. Now you might think

41
00:02:13,440 --> 00:02:16,320
Speaker 4: this guy, given his nutrition training, says you should never

42
00:02:16,360 --> 00:02:19,560
Speaker 4: eat ultraprocessed foods. That is what you hear from everyone

43
00:02:19,600 --> 00:02:22,920
Speaker 4: these days, but he takes a more nuanced look at

44
00:02:22,919 --> 00:02:26,240
Speaker 4: the topic. It turns out there might actually be times

45
00:02:26,320 --> 00:02:30,280
Speaker 4: when ultra processed foods are the healthiest thing you can eat.

46
00:02:30,360 --> 00:02:34,000
Speaker 4: So he'll describe when those moments are. Then after that

47
00:02:34,680 --> 00:02:37,280
Speaker 4: we are going to go inside the two percent kitchen

48
00:02:37,840 --> 00:02:39,640
Speaker 4: and I am going to blow your mind with the

49
00:02:39,680 --> 00:02:43,960
Speaker 4: most ridiculous, heinous recipe you have ever seen in your life.

50
00:02:44,440 --> 00:02:44,639
Speaker 2: Now.

51
00:02:44,680 --> 00:02:47,639
Speaker 4: I ate this when I was doing a very long

52
00:02:47,720 --> 00:02:50,079
Speaker 4: hike across southern Utah. I was talking about twenty five

53
00:02:50,120 --> 00:02:53,320
Speaker 4: miles a day this time last year, for days on end,

54
00:02:53,880 --> 00:02:55,320
Speaker 4: and so I would make this recipe.

55
00:02:56,160 --> 00:02:57,040
Speaker 2: It is ridiculous.

56
00:02:57,320 --> 00:02:59,200
Speaker 4: It sounds like the worst thing you will ever eat,

57
00:02:59,240 --> 00:03:01,440
Speaker 4: but I will tell you in the depths of an

58
00:03:01,520 --> 00:03:05,160
Speaker 4: endurance binge, it is the greatest thing ever. It will

59
00:03:05,240 --> 00:03:08,240
Speaker 4: change your life as it changed mine. And so with

60
00:03:08,280 --> 00:03:10,359
Speaker 4: all that said, let's get into it.

61
00:03:12,480 --> 00:03:12,800
Speaker 2: All right.

62
00:03:12,840 --> 00:03:16,240
Speaker 4: I have Brady Holmer here. He is a science writer.

63
00:03:16,720 --> 00:03:20,400
Speaker 4: He is a hell of a runner. He writes physiologically speaking,

64
00:03:20,480 --> 00:03:23,040
Speaker 4: a sub stack that I subscribe to and I absolutely love.

65
00:03:23,160 --> 00:03:27,160
Speaker 4: And in twenty twenty five you ran the Boston Marathon.

66
00:03:27,280 --> 00:03:28,600
Speaker 4: So that's what I want to talk to you about.

67
00:03:28,720 --> 00:03:33,600
Speaker 4: Because this coming weekend is the one hundred and thirtieth running.

68
00:03:33,639 --> 00:03:37,400
Speaker 4: It's going to happen on Monday, April the twentieth, and

69
00:03:37,440 --> 00:03:38,880
Speaker 4: so you ran it in twenty twenty five.

70
00:03:39,720 --> 00:03:44,440
Speaker 1: What was the experience, like, Man, it was I think

71
00:03:44,480 --> 00:03:47,280
Speaker 1: I would say more than I expected in terms of

72
00:03:47,360 --> 00:03:51,320
Speaker 1: the like fanfare in the I mean, it's a national

73
00:03:51,360 --> 00:03:54,440
Speaker 1: holiday in the city of Boston for sure. I mean,

74
00:03:54,480 --> 00:03:56,440
Speaker 1: they do shut down the whole city for it. It

75
00:03:56,520 --> 00:04:00,560
Speaker 1: definitely exceeded my expectations. To be honest, I was never

76
00:04:00,640 --> 00:04:02,680
Speaker 1: you know, I've been a runner my entire life, running

77
00:04:02,720 --> 00:04:04,280
Speaker 1: Boston was never something where I was.

78
00:04:04,240 --> 00:04:06,280
Speaker 5: Like on my running bucket list.

79
00:04:06,640 --> 00:04:08,600
Speaker 1: But a bunch of friends and I qualified for it

80
00:04:08,720 --> 00:04:10,440
Speaker 1: and we decided to run it together. All of our

81
00:04:10,480 --> 00:04:12,440
Speaker 1: families went out there, so it was a huge, fun,

82
00:04:12,560 --> 00:04:14,520
Speaker 1: sort of family trip.

83
00:04:15,320 --> 00:04:16,839
Speaker 5: And you know, I was excited about it.

84
00:04:16,839 --> 00:04:18,840
Speaker 1: But until I got there, I didn't really realize the

85
00:04:19,279 --> 00:04:20,640
Speaker 1: scope of the Boston Marathon.

86
00:04:20,800 --> 00:04:22,640
Speaker 5: And yeah, I mean it was incredible.

87
00:04:22,680 --> 00:04:25,120
Speaker 1: Not only you know, the race itself was obviously fun,

88
00:04:25,160 --> 00:04:28,440
Speaker 1: but just the excitement around it, all of like the history,

89
00:04:28,520 --> 00:04:30,560
Speaker 1: all of the shopping, all of just the events a

90
00:04:30,560 --> 00:04:32,480
Speaker 1: ton of fun, and then the race itself was just,

91
00:04:32,960 --> 00:04:35,520
Speaker 1: I mean, unlike anything I've ever experienced in a road race.

92
00:04:35,560 --> 00:04:39,599
Speaker 1: It was people, you know, fans five to ten rows deep.

93
00:04:39,839 --> 00:04:43,680
Speaker 1: Basically the entire race. You were never no quiet spots,

94
00:04:44,040 --> 00:04:46,280
Speaker 1: never without people cheering for you. So it was just

95
00:04:46,320 --> 00:04:49,000
Speaker 1: an incredible experience. Definitely something I want to do again.

96
00:04:49,160 --> 00:04:51,360
Speaker 1: That was my first Boston first and only one so far,

97
00:04:52,120 --> 00:04:53,560
Speaker 1: but it was an incredible experience.

98
00:04:53,600 --> 00:04:55,599
Speaker 4: Okay, we're going to talk about why this race is

99
00:04:55,640 --> 00:04:58,360
Speaker 4: significant among runners. I want to go through a list

100
00:04:58,400 --> 00:05:01,160
Speaker 4: of factoids that I found. I like, I'm probably gonna

101
00:05:01,160 --> 00:05:04,760
Speaker 4: throw some trivia at you as we go along. Okay, So,

102
00:05:04,880 --> 00:05:08,160
Speaker 4: number one, it is the oldest marathon in the country.

103
00:05:09,160 --> 00:05:12,640
Speaker 4: It came in the year eighteen ninety seven. This was

104
00:05:12,720 --> 00:05:17,039
Speaker 4: after the success of the very first Olympic Marathon, which

105
00:05:17,080 --> 00:05:21,560
Speaker 4: was held in eighteen ninety six. Can you guess how

106
00:05:21,640 --> 00:05:24,320
Speaker 4: many runners the very first Boston Marathon had?

107
00:05:25,279 --> 00:05:32,040
Speaker 5: Oh gosh, okay, so I want to say, like fifty.

108
00:05:30,800 --> 00:05:36,520
Speaker 4: Less it was fifteen? Wow, fifteen. Can you guess the

109
00:05:36,560 --> 00:05:42,280
Speaker 4: first place time for males for well, we'll get to that,

110
00:05:42,320 --> 00:05:44,440
Speaker 4: because there was no women until the nineteen seventies.

111
00:05:44,600 --> 00:05:45,680
Speaker 5: Yeah, that's right, that's right.

112
00:05:46,440 --> 00:05:49,279
Speaker 4: Eighteen ninety seven fastest time for Boston.

113
00:05:50,160 --> 00:05:52,839
Speaker 5: Yeah, I'm going to say three and a half hours.

114
00:05:52,600 --> 00:05:56,800
Speaker 4: Actually faster. This surprised me. It was under three It

115
00:05:56,839 --> 00:05:59,960
Speaker 4: was two fifty five. Guy named John McDermott second place

116
00:06:00,040 --> 00:06:03,360
Speaker 4: nic three hours, two minutes. I was surprised at the

117
00:06:03,400 --> 00:06:06,320
Speaker 4: speed at that point in time, I am as well, Yeah,

118
00:06:06,400 --> 00:06:10,039
Speaker 4: they didn't have super shoes, they didn't have like specialized gear.

119
00:06:10,080 --> 00:06:11,800
Speaker 4: They're just holling. That's pretty good.

120
00:06:11,960 --> 00:06:14,560
Speaker 5: They didn't have anything. No, and funny story about that, quick,

121
00:06:14,680 --> 00:06:15,240
Speaker 5: quick aside.

122
00:06:15,279 --> 00:06:17,320
Speaker 1: I know we're in the middle of our trivia, but

123
00:06:17,360 --> 00:06:21,320
Speaker 1: I actually interviewed the winner of the nineteen oh gosh,

124
00:06:21,400 --> 00:06:25,120
Speaker 1: I believe it was sixty eight marathon, Amby Burfoot. So

125
00:06:25,240 --> 00:06:27,360
Speaker 1: he was a writer for Runners World, and we were

126
00:06:27,400 --> 00:06:30,159
Speaker 1: talking about the history of the Boston Marathon, and he

127
00:06:30,240 --> 00:06:31,800
Speaker 1: was telling me that when he ran it and when

128
00:06:31,800 --> 00:06:34,479
Speaker 1: he won it, they didn't even have water stops, no

129
00:06:34,560 --> 00:06:37,599
Speaker 1: water stops, no fuel. So he's like, I didn't drink anything,

130
00:06:37,640 --> 00:06:39,840
Speaker 1: I didn't eat anything during the entire race. The only

131
00:06:39,880 --> 00:06:41,840
Speaker 1: water stops that they had people people stood on the

132
00:06:41,880 --> 00:06:45,480
Speaker 1: side of the road and basically sprayed hoses at them.

133
00:06:45,600 --> 00:06:48,400
Speaker 1: So up until I mean, who knows, probably the mid seventies,

134
00:06:48,440 --> 00:06:51,200
Speaker 1: they didn't even have water stations at these marathons, which

135
00:06:51,240 --> 00:06:54,960
Speaker 1: is just insane to think about, because people would not

136
00:06:54,960 --> 00:06:57,559
Speaker 1: even think about running a marathon these days without water

137
00:06:57,760 --> 00:07:00,000
Speaker 1: or you know, a pocket full of energy jails.

138
00:07:00,320 --> 00:07:02,320
Speaker 4: So they would just open their mouth and get water

139
00:07:02,360 --> 00:07:02,719
Speaker 4: sprayed in.

140
00:07:02,800 --> 00:07:04,680
Speaker 1: I guess, so, yeah, just a little spray of water,

141
00:07:04,880 --> 00:07:06,960
Speaker 1: which actually you probably get more than those little cups

142
00:07:07,000 --> 00:07:09,600
Speaker 1: that you get anyway, those are so ineffective, it's it's terrible.

143
00:07:09,680 --> 00:07:11,400
Speaker 4: Yeah, and you're trying to run with them in your hand.

144
00:07:12,040 --> 00:07:13,920
Speaker 4: What was what was his time? What year did he

145
00:07:14,000 --> 00:07:14,240
Speaker 4: run in?

146
00:07:14,320 --> 00:07:16,960
Speaker 5: What was his first he ran in sixty eight? I

147
00:07:17,000 --> 00:07:18,760
Speaker 5: believe you won it with a two twenty two.

148
00:07:19,960 --> 00:07:21,960
Speaker 4: That's moving, especially in that which.

149
00:07:21,800 --> 00:07:22,600
Speaker 5: Which is fast.

150
00:07:22,680 --> 00:07:24,560
Speaker 1: But I mean that won't even you know, that wouldn't

151
00:07:24,560 --> 00:07:28,040
Speaker 1: even win the women's marathon today at Boston, you know.

152
00:07:28,080 --> 00:07:30,240
Speaker 5: So it's I mean, I'm that's close to what I

153
00:07:30,320 --> 00:07:32,080
Speaker 5: It's funny, it's close to what I ran last year

154
00:07:32,320 --> 00:07:34,120
Speaker 5: in twenty twenty five. I ran two twenty four.

155
00:07:34,480 --> 00:07:36,200
Speaker 1: So if you would think about it, I'd be close

156
00:07:36,240 --> 00:07:38,760
Speaker 1: to winning the Boston Marathon when he ran it, And

157
00:07:38,800 --> 00:07:41,920
Speaker 1: these days, I mean, to twenty two is kind of neat,

158
00:07:42,000 --> 00:07:44,720
Speaker 1: not even your you know, like a recreational amateur is

159
00:07:44,760 --> 00:07:46,360
Speaker 1: running that time, so things have.

160
00:07:46,400 --> 00:07:47,200
Speaker 5: Changed for sure.

161
00:07:48,000 --> 00:07:51,559
Speaker 4: Next factoid, the first Boston Marathon was not actually twenty

162
00:07:51,600 --> 00:07:55,960
Speaker 4: six point two miles. It was twenty four point five miles.

163
00:07:56,240 --> 00:07:56,560
Speaker 2: Why.

164
00:07:57,360 --> 00:08:03,880
Speaker 4: I don't know. I just found that interesting. Okay, Next factoid?

165
00:08:04,080 --> 00:08:06,400
Speaker 4: Can you guess the age of the oldest finisher ever?

166
00:08:08,800 --> 00:08:11,120
Speaker 1: I want to say I feel like that was recently

167
00:08:11,160 --> 00:08:12,800
Speaker 1: and I think I saw something about that.

168
00:08:12,840 --> 00:08:15,040
Speaker 5: But I'm going to say eighty.

169
00:08:14,720 --> 00:08:18,840
Speaker 4: Five you nailed it. Eighty five a lady named Catherine.

170
00:08:18,880 --> 00:08:21,920
Speaker 4: I'm going to say this name, last name, wrong buyers

171
00:08:22,000 --> 00:08:25,320
Speaker 4: B E I E. R S. That was twenty eighteen

172
00:08:25,400 --> 00:08:28,760
Speaker 4: her finishing time. Honestly, why did we carre at eighty five?

173
00:08:28,880 --> 00:08:30,560
Speaker 4: But I'm just going to say it was seven hours

174
00:08:30,600 --> 00:08:33,920
Speaker 4: fifty minutes, which is way faster than I would be

175
00:08:33,960 --> 00:08:36,200
Speaker 4: able to finish that when I am eighty five. But

176
00:08:36,240 --> 00:08:39,839
Speaker 4: I'll also say last year, the year you ran it,

177
00:08:40,040 --> 00:08:43,880
Speaker 4: there was a guy named Oscar Commodoran. He's from Chihuala, Mexico,

178
00:08:44,520 --> 00:08:46,480
Speaker 4: age eighty one. He ran a sub four.

179
00:08:47,840 --> 00:08:49,040
Speaker 5: That's that's absurd.

180
00:08:49,440 --> 00:08:53,240
Speaker 4: Yeah, three fifty eighty three, fifty eight seventeen at eighty

181
00:08:53,280 --> 00:08:55,280
Speaker 4: one years old. I'll be honest, I don't even know

182
00:08:55,280 --> 00:08:57,559
Speaker 4: if I could run a sub four right now.

183
00:08:57,840 --> 00:09:00,839
Speaker 5: Yes, so, Ed Whitlock believe is his name.

184
00:09:00,920 --> 00:09:02,920
Speaker 1: He was the oldest person ever to break three hours

185
00:09:02,960 --> 00:09:05,319
Speaker 1: in the marathon when he was seventy three years old,

186
00:09:05,360 --> 00:09:07,800
Speaker 1: he ran a two fifty four for the marathon, and

187
00:09:07,840 --> 00:09:10,240
Speaker 1: then recently so I think he's eighty five now, or

188
00:09:10,280 --> 00:09:11,920
Speaker 1: at least he was eighty five when he ran this time.

189
00:09:11,960 --> 00:09:14,600
Speaker 1: But he ran a three fifty six for the marathon

190
00:09:14,840 --> 00:09:15,760
Speaker 1: at age eighty.

191
00:09:15,559 --> 00:09:17,760
Speaker 5: Five, So pretty incredible.

192
00:09:17,800 --> 00:09:19,440
Speaker 1: There the fact that you know he could have qualified

193
00:09:19,440 --> 00:09:21,760
Speaker 1: for Boston as an eighteen year old when he was

194
00:09:22,000 --> 00:09:23,679
Speaker 1: seventy three years old, pretty remarkable.

195
00:09:24,160 --> 00:09:27,960
Speaker 4: I feel like your long term running goal should be

196
00:09:28,000 --> 00:09:30,480
Speaker 4: to beat his time when you were seventy five. It'll

197
00:09:30,480 --> 00:09:31,680
Speaker 4: give you a long time horizon.

198
00:09:32,600 --> 00:09:35,160
Speaker 5: It's funny because I think about that a lot, because.

199
00:09:35,040 --> 00:09:36,680
Speaker 1: I'm kind of at the stage in life where I mean,

200
00:09:36,720 --> 00:09:38,760
Speaker 1: I'm never I'm never going to be a professional athlete,

201
00:09:38,800 --> 00:09:40,320
Speaker 1: and I really am trying to think of like the

202
00:09:40,400 --> 00:09:42,920
Speaker 1: long game at this point, and it excites me to

203
00:09:42,960 --> 00:09:46,160
Speaker 1: think about trying to sort of run those times, like

204
00:09:46,200 --> 00:09:47,040
Speaker 1: how long can I run?

205
00:09:47,080 --> 00:09:47,959
Speaker 5: So I'm a two twenty four.

206
00:09:48,000 --> 00:09:49,960
Speaker 1: Now kind of run faster than that for like the

207
00:09:49,960 --> 00:09:52,199
Speaker 1: next five to ten years. But then you know, how

208
00:09:52,240 --> 00:09:54,280
Speaker 1: long can I run a two thirty marathon? For how

209
00:09:54,600 --> 00:09:56,560
Speaker 1: long can I run a two forty. It's it's fun

210
00:09:56,559 --> 00:09:58,720
Speaker 1: that you can kind of start to set goals because

211
00:09:59,080 --> 00:10:01,440
Speaker 1: most most guys don't get faster as the age, but

212
00:10:01,480 --> 00:10:04,640
Speaker 1: it's like, how can I still run fast and maintain

213
00:10:04,720 --> 00:10:07,080
Speaker 1: my speed at these different ages? It becomes a different game.

214
00:10:07,160 --> 00:10:09,720
Speaker 1: So yeah, I'm looking forward to that. Not that I'm wishing,

215
00:10:09,800 --> 00:10:11,120
Speaker 1: you know, I don't want to be seventy years old

216
00:10:11,120 --> 00:10:13,200
Speaker 1: of them. Have you been thirty three right now? So

217
00:10:13,360 --> 00:10:15,720
Speaker 1: not wishing that time away, but fun to think about

218
00:10:15,720 --> 00:10:17,079
Speaker 1: doing that eventually someday.

219
00:10:17,280 --> 00:10:20,640
Speaker 4: I like it. So to go back to the point

220
00:10:20,840 --> 00:10:24,200
Speaker 4: you made earlier, men's are women. Women were not allowed

221
00:10:24,240 --> 00:10:29,480
Speaker 4: to run Boston until nineteen seventy two. One that surprised me.

222
00:10:29,960 --> 00:10:32,160
Speaker 4: Two we're going to give a shout out to a

223
00:10:32,440 --> 00:10:38,400
Speaker 4: person named Catherine Switzer. So nineteen sixty seven, she signs

224
00:10:38,480 --> 00:10:41,520
Speaker 4: up for the marathon under the alias kV.

225
00:10:41,679 --> 00:10:42,160
Speaker 2: Switzer.

226
00:10:43,320 --> 00:10:47,200
Speaker 4: She starts off running the race, obviously the only woman

227
00:10:47,200 --> 00:10:50,200
Speaker 4: in the race. A race official actually tries to grab

228
00:10:50,240 --> 00:10:53,160
Speaker 4: her and stop her. He manages to get a hold

229
00:10:53,200 --> 00:10:55,520
Speaker 4: of her, she breaks free, and she finishes the marathon.

230
00:10:55,840 --> 00:10:57,600
Speaker 4: I think she had I think it was like a

231
00:10:57,720 --> 00:11:00,440
Speaker 4: four something time, so very first woman to do the

232
00:11:00,480 --> 00:11:03,520
Speaker 4: marathon illegally, I guess you would call it.

233
00:11:03,640 --> 00:11:06,200
Speaker 1: Yeah, there's like a very famous picture of the guy

234
00:11:06,320 --> 00:11:09,400
Speaker 1: trying to get her off the course. It's pretty it's

235
00:11:09,400 --> 00:11:11,600
Speaker 1: pretty cool. But yeah, it's very interesting story there and

236
00:11:11,960 --> 00:11:12,959
Speaker 1: go her, right.

237
00:11:13,320 --> 00:11:13,760
Speaker 2: Go her.

238
00:11:14,200 --> 00:11:18,160
Speaker 4: So you mentioned how there's people ten deep for most

239
00:11:18,200 --> 00:11:21,600
Speaker 4: of the race. How many people do you think watch

240
00:11:21,679 --> 00:11:23,760
Speaker 4: the race, stand on the course and watch.

241
00:11:25,040 --> 00:11:28,800
Speaker 1: Gosh, I mean it has to be okay, is this

242
00:11:28,840 --> 00:11:32,280
Speaker 1: something you have a fact for the answer? Okay, gosh,

243
00:11:32,360 --> 00:11:34,520
Speaker 1: I mean I gotta. I have to feel like it's

244
00:11:35,280 --> 00:11:37,600
Speaker 1: like one to oh maybe I'm overdoing it. What at

245
00:11:37,600 --> 00:11:38,559
Speaker 1: one to two million.

246
00:11:39,320 --> 00:11:42,640
Speaker 4: You're you're overdoing it? It is okay, five hundred thousand,

247
00:11:42,920 --> 00:11:47,480
Speaker 4: But in context, that is eighty percent of the population

248
00:11:47,520 --> 00:11:49,679
Speaker 4: of Boston. Now, obviously it's not everyone in Boston. It's

249
00:11:49,720 --> 00:11:51,400
Speaker 4: coming to people from all around the world come. But

250
00:11:51,640 --> 00:11:55,559
Speaker 4: that is a huge influx of people. You might have

251
00:11:55,679 --> 00:11:59,720
Speaker 4: experienced this running, but this is a giant party day.

252
00:11:59,800 --> 00:12:05,320
Speaker 4: If you're not running in Boston. So the bars in

253
00:12:05,400 --> 00:12:09,240
Speaker 4: Boston on Marathon Monday, which is a big holiday, beer

254
00:12:09,320 --> 00:12:14,680
Speaker 4: sales jump two hundred percent compared to other weekends. Vodka

255
00:12:14,760 --> 00:12:19,840
Speaker 4: sales jump three hundred and seventy percent, which I believe

256
00:12:19,960 --> 00:12:22,120
Speaker 4: because when I was in college, I went to college

257
00:12:22,160 --> 00:12:24,080
Speaker 4: outside of Boston. People would go into the city and

258
00:12:24,120 --> 00:12:26,240
Speaker 4: it was just like a big day, and all my

259
00:12:26,280 --> 00:12:29,360
Speaker 4: friends who were going were living in Boston during the marathon.

260
00:12:29,360 --> 00:12:33,120
Speaker 4: They're like, that's the biggest party day of the year. Also,

261
00:12:33,280 --> 00:12:37,360
Speaker 4: final fact, you can fact check me on this. I

262
00:12:37,360 --> 00:12:39,160
Speaker 4: believe it's the hardest marathon to qualify for.

263
00:12:39,280 --> 00:12:39,439
Speaker 2: Right.

264
00:12:39,640 --> 00:12:42,959
Speaker 1: Actually, I think that the New York Marathon may be

265
00:12:43,120 --> 00:12:45,240
Speaker 1: a little bit harder in terms of the time standards.

266
00:12:45,280 --> 00:12:48,280
Speaker 4: Now yeah, okay, yeah, what's the qualifying time for New York.

267
00:12:48,360 --> 00:12:49,760
Speaker 5: It's actually faster than Boston.

268
00:12:49,800 --> 00:12:52,760
Speaker 1: It's two fifty three, So almost a little bit harder

269
00:12:52,760 --> 00:12:54,640
Speaker 1: to get into New York than it is to Boston.

270
00:12:54,920 --> 00:12:58,840
Speaker 4: Holy crap, And Boston. The qualifying time for this year

271
00:12:58,920 --> 00:13:01,520
Speaker 4: eighteen to thirty four age group which you fall under

272
00:13:01,800 --> 00:13:05,800
Speaker 4: is two fifty five. For women, it is that's for men.

273
00:13:05,880 --> 00:13:09,160
Speaker 4: For women, it is three twenty five. You might know

274
00:13:09,200 --> 00:13:11,120
Speaker 4: the pace off your top of your head. I don't

275
00:13:11,120 --> 00:13:13,360
Speaker 4: know that pace. What is a two fifty five. What

276
00:13:13,400 --> 00:13:13,959
Speaker 4: does that relate to?

277
00:13:14,040 --> 00:13:16,560
Speaker 5: Oh gosh, that would be yeah, two fifty five.

278
00:13:16,640 --> 00:13:19,120
Speaker 1: I think that's somewhere around US six forty to six

279
00:13:19,240 --> 00:13:22,800
Speaker 1: forty five minutes per mile pace. And that's for the males.

280
00:13:23,120 --> 00:13:24,360
Speaker 1: It's going to be harder for me to do the

281
00:13:25,640 --> 00:13:28,800
Speaker 1: female conversion there. But yeah, And an interesting thing about

282
00:13:28,800 --> 00:13:32,560
Speaker 1: that is that the qualifying time, so say the qualifying time,

283
00:13:32,640 --> 00:13:34,680
Speaker 1: meaning you have to run this time to even have

284
00:13:34,760 --> 00:13:36,560
Speaker 1: a chance to get in, that's a two fifty five,

285
00:13:36,720 --> 00:13:39,480
Speaker 1: But because of the amount of people signing up and

286
00:13:39,559 --> 00:13:42,360
Speaker 1: the quality of the people signing up, you actually have

287
00:13:42,400 --> 00:13:43,439
Speaker 1: to run faster than that.

288
00:13:43,520 --> 00:13:47,360
Speaker 5: So the actual the people who made it in this year, you.

289
00:13:47,240 --> 00:13:49,480
Speaker 1: Had to run four minutes about four and a half

290
00:13:49,520 --> 00:13:53,080
Speaker 1: minutes faster than the qualifying time. So that means if

291
00:13:53,120 --> 00:13:54,920
Speaker 1: you're a male eighteen to thirty five, you don't get

292
00:13:54,960 --> 00:13:57,400
Speaker 1: in unless you ran a two fifty one. So you

293
00:13:57,559 --> 00:13:59,680
Speaker 1: qualified for the race with a two fifty five, but

294
00:13:59,720 --> 00:14:01,560
Speaker 1: you did actually get run the race unless you ran

295
00:14:01,559 --> 00:14:03,760
Speaker 1: a two fifty one. Because of the sheer number of

296
00:14:04,080 --> 00:14:05,280
Speaker 1: applicants Can.

297
00:14:05,160 --> 00:14:09,440
Speaker 4: You imagine if you had spent years trying to qualify

298
00:14:09,480 --> 00:14:13,000
Speaker 4: for Boston and you get your you run the marathon

299
00:14:13,000 --> 00:14:15,440
Speaker 4: in two fifty four whatever qualifying marathon. You're like, oh

300
00:14:15,480 --> 00:14:17,240
Speaker 4: my god, this is it. I've accomplished this feat. I

301
00:14:17,240 --> 00:14:19,320
Speaker 4: can't wait for Boston. And then you submit your application.

302
00:14:19,360 --> 00:14:21,920
Speaker 4: They're like, nah, you're actually too slow because everyone else

303
00:14:22,000 --> 00:14:22,920
Speaker 4: is faster than you.

304
00:14:23,000 --> 00:14:24,960
Speaker 5: It's funny because one of my friends when we yeah.

305
00:14:24,800 --> 00:14:29,880
Speaker 1: He he ran a two fifty two qualifying time and

306
00:14:29,920 --> 00:14:32,280
Speaker 1: so the cutoff I think for was like a two

307
00:14:32,320 --> 00:14:35,240
Speaker 1: fifty two thirty so he got in by like a

308
00:14:35,280 --> 00:14:38,000
Speaker 1: thirty second margin or something like that, which was which.

309
00:14:37,840 --> 00:14:41,080
Speaker 5: Was pretty close. We were all happy about that, but yeah,

310
00:14:41,120 --> 00:14:41,920
Speaker 5: it's kind of a bummer.

311
00:14:41,960 --> 00:14:44,800
Speaker 1: And what do you say, you know, do you do

312
00:14:44,880 --> 00:14:47,360
Speaker 1: you say that you were a Boston Marathon qualifier or

313
00:14:48,040 --> 00:14:50,120
Speaker 1: do you not, like if you're if you're somebody who ran,

314
00:14:50,240 --> 00:14:51,800
Speaker 1: say a guy who ran a two fifty three, but

315
00:14:51,800 --> 00:14:53,600
Speaker 1: you think it in do you say, oh, I qualified

316
00:14:53,600 --> 00:14:55,880
Speaker 1: for the marathon because you didn't really you didn't really get.

317
00:14:55,680 --> 00:14:56,600
Speaker 2: To get to race it.

318
00:14:56,720 --> 00:14:58,480
Speaker 4: So what do you think this suggests?

319
00:14:58,480 --> 00:14:58,960
Speaker 5: Semantics?

320
00:14:58,960 --> 00:15:01,600
Speaker 4: I guess what do I think this for running. Is

321
00:15:01,680 --> 00:15:04,480
Speaker 4: running becoming more popular or people just the training methods

322
00:15:04,480 --> 00:15:05,440
Speaker 4: are better? What do you think.

323
00:15:06,200 --> 00:15:07,800
Speaker 1: I think it's a combination of both. I mean, it's

324
00:15:07,840 --> 00:15:10,200
Speaker 1: certainly becoming more popular. If you just look at the

325
00:15:10,320 --> 00:15:13,320
Speaker 1: number of people applying for these marathons, I mean thirty

326
00:15:13,360 --> 00:15:15,760
Speaker 1: four thousand, and I think people applied for Boston in

327
00:15:16,320 --> 00:15:19,240
Speaker 1: twenty like for the twenty twenty six cycle, So just

328
00:15:19,320 --> 00:15:20,880
Speaker 1: the number of applicants exploding.

329
00:15:21,120 --> 00:15:23,840
Speaker 5: But obviously people are getting faster.

330
00:15:24,000 --> 00:15:25,600
Speaker 1: I mean, if you have more people, you're obviously going

331
00:15:25,600 --> 00:15:27,280
Speaker 1: to have a larger talent pool. But I just think

332
00:15:27,280 --> 00:15:30,920
Speaker 1: people are putting in more time to train. You know,

333
00:15:30,960 --> 00:15:34,640
Speaker 1: there's technology, so I think, but technology is sort.

334
00:15:34,480 --> 00:15:36,560
Speaker 5: Of still level playing field at this point because people

335
00:15:36,560 --> 00:15:37,960
Speaker 5: will say, well, it's it's the shoes.

336
00:15:38,040 --> 00:15:40,160
Speaker 1: Well, sure, so that kind of explains why the times

337
00:15:40,200 --> 00:15:43,520
Speaker 1: are getting faster. But everybody is wearing super shoes these days,

338
00:15:43,560 --> 00:15:45,880
Speaker 1: so you would think that would be kind of like

339
00:15:46,400 --> 00:15:49,440
Speaker 1: a way to level the playing field. I think training

340
00:15:49,440 --> 00:15:51,840
Speaker 1: methods are getting a little bit smarter and people are

341
00:15:51,840 --> 00:15:53,720
Speaker 1: just putting more time into it. I think they're just

342
00:15:53,840 --> 00:15:57,160
Speaker 1: enjoying it, and marathoning is like a I mean it's

343
00:15:57,200 --> 00:16:00,640
Speaker 1: kind of coming like a status, a status symbol simply almost.

344
00:16:00,680 --> 00:16:01,880
Speaker 5: It's like your marathon time is.

345
00:16:02,160 --> 00:16:05,200
Speaker 1: People will flaunt it, you know, and where they're metals

346
00:16:05,240 --> 00:16:06,080
Speaker 1: and where their jackets.

347
00:16:06,080 --> 00:16:06,680
Speaker 5: So I don't know.

348
00:16:06,800 --> 00:16:08,840
Speaker 1: I don't know whether it's a running boom or a

349
00:16:08,840 --> 00:16:11,600
Speaker 1: bubble that will eventually burst, probably, but right.

350
00:16:11,440 --> 00:16:12,640
Speaker 5: Now it's just super popular and.

351
00:16:12,640 --> 00:16:14,720
Speaker 1: I think people are training hard and putting a lot

352
00:16:14,720 --> 00:16:15,360
Speaker 1: of time into it.

353
00:16:15,400 --> 00:16:18,000
Speaker 5: So it's just people are getting faster across the board.

354
00:16:18,160 --> 00:16:21,280
Speaker 4: Before I ask you about your qualifying time and how

355
00:16:21,400 --> 00:16:25,280
Speaker 4: you trained for everything, you mentioned super shoes, how have

356
00:16:25,360 --> 00:16:26,920
Speaker 4: those terms of sport and how much how do they

357
00:16:27,000 --> 00:16:30,680
Speaker 4: actually affect running times. I've never actually run in super shoes.

358
00:16:31,600 --> 00:16:34,040
Speaker 1: Yeah, I mean they are. Until you've run in them,

359
00:16:34,080 --> 00:16:35,880
Speaker 1: I think you will sort of. I think a lot

360
00:16:35,880 --> 00:16:39,920
Speaker 1: of people maybe dismiss how they actually work or if

361
00:16:39,920 --> 00:16:42,320
Speaker 1: they actually work. But I mean, essentially, what these what

362
00:16:42,360 --> 00:16:44,800
Speaker 1: the super shoes are doing. It's it's a very broad term,

363
00:16:44,840 --> 00:16:48,120
Speaker 1: but essentially it refers to a shoe that either has

364
00:16:48,560 --> 00:16:51,920
Speaker 1: some sort of specialized foam, so like a foam in

365
00:16:51,960 --> 00:16:55,040
Speaker 1: the sole, a carbon plate, so a carbon fiber plate

366
00:16:55,080 --> 00:16:58,160
Speaker 1: that's embedded within the sole, or like a combination of

367
00:16:58,200 --> 00:16:58,520
Speaker 1: the two.

368
00:16:59,120 --> 00:17:02,040
Speaker 5: Most have a combination of the two. And so what they're.

369
00:17:01,880 --> 00:17:05,359
Speaker 1: Doing is they're not really making I mean, they're making

370
00:17:05,359 --> 00:17:08,119
Speaker 1: you run faster, but indirectly, so basically they're just giving

371
00:17:08,119 --> 00:17:11,520
Speaker 1: you energy return, So they're increasing your running efficiency. So

372
00:17:11,520 --> 00:17:14,119
Speaker 1: when you put force down into that carbon plate, it's

373
00:17:14,200 --> 00:17:16,640
Speaker 1: essentially acting like a spring. So you put a lot

374
00:17:16,640 --> 00:17:18,760
Speaker 1: of force into that plate, into that foam, and it's

375
00:17:18,800 --> 00:17:21,879
Speaker 1: going to give you energy you return, And hence the

376
00:17:22,960 --> 00:17:26,720
Speaker 1: four percent kind of labeling that Nike came out with

377
00:17:26,760 --> 00:17:28,760
Speaker 1: when they first introduce.

378
00:17:28,480 --> 00:17:30,879
Speaker 5: These super shoes. It's like, they make you four percent.

379
00:17:31,119 --> 00:17:32,760
Speaker 1: They don't make you four percent faster, but they make

380
00:17:32,800 --> 00:17:34,760
Speaker 1: you four percent more efficient. So they're just going to

381
00:17:34,760 --> 00:17:37,040
Speaker 1: basically make it at the same pace, you're going to

382
00:17:37,040 --> 00:17:40,400
Speaker 1: be using less energy, less effort at the same pace essentially.

383
00:17:41,520 --> 00:17:44,399
Speaker 5: So that's kind of how they're working. They definitely work.

384
00:17:44,720 --> 00:17:46,560
Speaker 1: But what the interesting thing is and a lot of

385
00:17:46,600 --> 00:17:49,160
Speaker 1: the you know, not to get too deep into the research,

386
00:17:49,240 --> 00:17:51,320
Speaker 1: but a lot of what the research is sort of

387
00:17:51,320 --> 00:17:52,400
Speaker 1: showing these days is that.

388
00:17:52,320 --> 00:17:54,320
Speaker 5: There are people respond differently.

389
00:17:54,440 --> 00:17:57,200
Speaker 1: It's not everybody who puts the shoe on is going

390
00:17:57,240 --> 00:18:01,040
Speaker 1: to experience the same benefit. There are quote quote responders

391
00:18:01,080 --> 00:18:03,320
Speaker 1: to super shoes and non responders. I think it has

392
00:18:03,320 --> 00:18:05,640
Speaker 1: a lot to do with how you run, So your

393
00:18:05,680 --> 00:18:09,320
Speaker 1: biomechanics certainly play a role in how well you're going

394
00:18:09,400 --> 00:18:10,960
Speaker 1: to respond to these super shoes and how much of

395
00:18:11,000 --> 00:18:12,280
Speaker 1: a benefit you're going to get.

396
00:18:12,920 --> 00:18:13,679
Speaker 5: And your speed.

397
00:18:13,760 --> 00:18:16,880
Speaker 1: I really think if you basically go to any marathon,

398
00:18:17,040 --> 00:18:19,680
Speaker 1: everybody pretty much is wearing super shoes. I think there's

399
00:18:19,720 --> 00:18:22,360
Speaker 1: a lot of fomo going on there where people think

400
00:18:22,400 --> 00:18:24,840
Speaker 1: I have to wear these because everybody's wearing them. I

401
00:18:24,880 --> 00:18:27,800
Speaker 1: think that if your male or female, and you're running

402
00:18:27,880 --> 00:18:31,000
Speaker 1: probably much slower than say like three and a half

403
00:18:31,080 --> 00:18:33,639
Speaker 1: hours for the marathon, you're probably not getting much of

404
00:18:33,640 --> 00:18:36,480
Speaker 1: a benefit from the super shoes because it takes a

405
00:18:36,480 --> 00:18:38,560
Speaker 1: certain speed for those things to really give you that

406
00:18:38,720 --> 00:18:39,320
Speaker 1: energy return.

407
00:18:39,960 --> 00:18:45,440
Speaker 5: Either you need the force to get that energy return, yes, exactly.

408
00:18:45,520 --> 00:18:47,800
Speaker 1: But they definitely feel good on your feet, so there's

409
00:18:47,800 --> 00:18:48,720
Speaker 1: something to that as well.

410
00:18:48,760 --> 00:18:52,360
Speaker 4: Do you have any idea how they would impact your

411
00:18:52,480 --> 00:18:54,960
Speaker 4: marathon time? And it's a sense of like how much

412
00:18:54,960 --> 00:18:56,280
Speaker 4: time are they actually taking off for you?

413
00:18:56,480 --> 00:18:56,560
Speaker 1: Oh?

414
00:18:56,640 --> 00:18:59,760
Speaker 5: Man, I know it? So it's so hard to quantify that.

415
00:18:59,800 --> 00:19:02,880
Speaker 1: And I would love to run a marathon without them

416
00:19:03,000 --> 00:19:04,719
Speaker 1: and then do one with them kind of while I'm

417
00:19:04,760 --> 00:19:09,200
Speaker 1: in like the same course, same relative fitness level, super

418
00:19:09,200 --> 00:19:10,160
Speaker 1: shoes versus none.

419
00:19:10,440 --> 00:19:13,200
Speaker 5: I think I think that a.

420
00:19:13,640 --> 00:19:17,679
Speaker 1: Reasonable estimate is probably five to eight minutes.

421
00:19:18,280 --> 00:19:20,640
Speaker 5: Holy crap, it's going to take off my marathon time.

422
00:19:20,720 --> 00:19:22,920
Speaker 1: Yeah, I mean that's and I think that's pretty reasonable

423
00:19:22,920 --> 00:19:26,200
Speaker 1: that maybe even like undershooting it five minutes at least

424
00:19:26,359 --> 00:19:29,399
Speaker 1: ten eight minutes might be kind of overestimating it, but

425
00:19:29,520 --> 00:19:31,800
Speaker 1: it's certainly at least five minutes. I mean I ran

426
00:19:32,119 --> 00:19:34,080
Speaker 1: so in twenty twenty five, I ran a two twenty

427
00:19:34,080 --> 00:19:36,280
Speaker 1: four at Boston. I think if you put me in

428
00:19:36,320 --> 00:19:39,280
Speaker 1: regular shoes, I run a to twenty eight maybe something

429
00:19:39,320 --> 00:19:42,840
Speaker 1: like that. So it's it's big, it's not an insignificant difference.

430
00:19:43,000 --> 00:19:46,800
Speaker 4: How did what was qualifying for Boston like for you?

431
00:19:46,960 --> 00:19:47,959
Speaker 4: How did you go about that?

432
00:19:48,680 --> 00:19:50,320
Speaker 5: I ran my qualifying time?

433
00:19:50,720 --> 00:19:53,640
Speaker 1: I actually, I mean I ran two marathons that both

434
00:19:53,680 --> 00:19:56,200
Speaker 1: would have qualified me for Boston and in twenty twenty

435
00:19:56,280 --> 00:19:56,880
Speaker 1: so I ran them.

436
00:19:56,880 --> 00:19:58,640
Speaker 5: In twenty twenty four, I ran a.

437
00:19:58,560 --> 00:20:01,000
Speaker 1: Two thirty seven minut marathon, and then I ran up

438
00:20:01,000 --> 00:20:05,159
Speaker 1: to twenty six at the Indianapolis Monumental Marathon. So that

439
00:20:05,320 --> 00:20:07,919
Speaker 1: was I guess my true one that I submitted to

440
00:20:08,240 --> 00:20:11,639
Speaker 1: get into Boston was the Indianapolis one and then to

441
00:20:11,720 --> 00:20:12,280
Speaker 1: twenty six.

442
00:20:12,560 --> 00:20:15,720
Speaker 4: Yeah, that's awesome. What was the training, What was the

443
00:20:15,720 --> 00:20:17,760
Speaker 4: training like for this and how where was your head

444
00:20:17,840 --> 00:20:20,280
Speaker 4: going into this with training? Did you change anything because

445
00:20:20,320 --> 00:20:22,480
Speaker 4: it was Boston, if the stakes felt a little higher

446
00:20:22,520 --> 00:20:22,760
Speaker 4: or what?

447
00:20:23,119 --> 00:20:24,080
Speaker 5: No, nothing special.

448
00:20:25,080 --> 00:20:27,200
Speaker 1: I wish I would have altered my training a bit

449
00:20:27,680 --> 00:20:32,160
Speaker 1: to tailor more to the Boston course. So so, Boston,

450
00:20:32,240 --> 00:20:33,880
Speaker 1: as I mentioned, is a net downhill.

451
00:20:34,080 --> 00:20:34,920
Speaker 5: There are a lot of hills.

452
00:20:34,920 --> 00:20:37,400
Speaker 1: So there are downhills, and there are obviously uphills, Heartbreak

453
00:20:37,480 --> 00:20:40,760
Speaker 1: Hill being the so called Newton Hills, I guess are

454
00:20:41,000 --> 00:20:43,919
Speaker 1: the quote unquote toughest part of the course. But what

455
00:20:44,040 --> 00:20:48,359
Speaker 1: I think people underestimate, what I myself underestimated, was you

456
00:20:48,400 --> 00:20:51,359
Speaker 1: know these the first half is a lot of downhills,

457
00:20:51,480 --> 00:20:54,399
Speaker 1: and what the downhills do is damage your muscles a

458
00:20:54,440 --> 00:20:57,160
Speaker 1: lot because you're going down, You're getting these eccentric contractions

459
00:20:57,560 --> 00:21:00,119
Speaker 1: and it just it ruins your quads.

460
00:21:00,320 --> 00:21:01,280
Speaker 5: It ruins your quads.

461
00:21:01,320 --> 00:21:03,400
Speaker 1: So by the time I was done with the first

462
00:21:03,480 --> 00:21:05,520
Speaker 1: half of the race and got into the uphill section,

463
00:21:06,359 --> 00:21:08,919
Speaker 1: my quads were kind of just ruined because I went

464
00:21:08,960 --> 00:21:11,040
Speaker 1: out a little too fast, you know, to be honest,

465
00:21:11,480 --> 00:21:14,960
Speaker 1: a little too aggressive, as it's impossible to avoid that.

466
00:21:15,480 --> 00:21:18,040
Speaker 1: But I would have done some specific downhill training, so

467
00:21:18,119 --> 00:21:21,440
Speaker 1: probably found some areas and done downhill intervals where you're

468
00:21:21,440 --> 00:21:24,199
Speaker 1: basically just running hard downhill to sort of train your legs.

469
00:21:24,359 --> 00:21:27,199
Speaker 1: It's essentially almost like providing like this armor to your

470
00:21:27,240 --> 00:21:30,399
Speaker 1: legs when you do those in training. Because during the

471
00:21:30,480 --> 00:21:32,240
Speaker 1: end of the race that kind of really affected my

472
00:21:32,640 --> 00:21:34,879
Speaker 1: form and stuff. So at one point I thought I

473
00:21:34,920 --> 00:21:37,800
Speaker 1: was gonna have to stop at like mile twenty to

474
00:21:37,880 --> 00:21:41,320
Speaker 1: twenty two just because my legs were just so so

475
00:21:41,320 --> 00:21:43,520
Speaker 1: sore and like almost unable to pick them up. So

476
00:21:44,359 --> 00:21:46,959
Speaker 1: I would have changed that. Other than that, you know,

477
00:21:47,240 --> 00:21:49,800
Speaker 1: training is training. I think you just regardless of the race,

478
00:21:49,840 --> 00:21:52,399
Speaker 1: you do pretty much the same thing. But you do

479
00:21:52,480 --> 00:21:53,600
Speaker 1: need a tailor if you're doing a.

480
00:21:53,560 --> 00:21:55,919
Speaker 5: Downhill course, kind of work on that and train the.

481
00:21:55,960 --> 00:21:58,160
Speaker 1: Uphill stuff as well, because there are those Newton hills

482
00:21:58,200 --> 00:22:00,560
Speaker 1: which are notoriously difficult walk us.

483
00:22:00,480 --> 00:22:05,400
Speaker 4: Through the day of the race, so morning you wake up,

484
00:22:05,640 --> 00:22:07,760
Speaker 4: what do you do with Boston?

485
00:22:07,920 --> 00:22:10,919
Speaker 1: It gets very complicated too, so and to be honest,

486
00:22:11,160 --> 00:22:13,800
Speaker 1: compared to a lot of other marathons, the pre race

487
00:22:13,840 --> 00:22:17,320
Speaker 1: stuff kind of sucks because it's logistically it's very very difficult.

488
00:22:17,400 --> 00:22:20,359
Speaker 1: So the people what, no, not the people, just the

489
00:22:21,119 --> 00:22:24,640
Speaker 1: just because there are so many runners, they have it.

490
00:22:24,640 --> 00:22:26,600
Speaker 5: It's a well oiled machine. I will give them that.

491
00:22:26,720 --> 00:22:28,239
Speaker 1: I mean, they've been doing it for you know, one

492
00:22:28,280 --> 00:22:30,240
Speaker 1: hundred and thirty years, so you would expect that. But

493
00:22:30,600 --> 00:22:32,720
Speaker 1: it's basically just the process of getting to the start

494
00:22:32,760 --> 00:22:35,240
Speaker 1: line is just hard and it's time consuming. But I'll

495
00:22:35,240 --> 00:22:37,520
Speaker 1: go through, you know, the day there. So I think

496
00:22:38,560 --> 00:22:41,320
Speaker 1: the race doesn't start till when it started to at

497
00:22:41,440 --> 00:22:43,760
Speaker 1: ten I think ten or ten thirty in the morning,

498
00:22:43,800 --> 00:22:46,040
Speaker 1: which is actually a pretty late start for a marathon.

499
00:22:47,560 --> 00:22:51,159
Speaker 1: So I woke up, oh gosh, probably five thirty something

500
00:22:51,200 --> 00:22:54,880
Speaker 1: like that, puttsed around, had some coffee, had I think

501
00:22:54,920 --> 00:22:55,880
Speaker 1: a bagel.

502
00:22:55,680 --> 00:22:57,120
Speaker 5: And a banana with some peanut butter.

503
00:22:57,200 --> 00:22:59,960
Speaker 1: That's my typical pre race breakfast, like before a marathon,

504
00:23:00,440 --> 00:23:04,000
Speaker 1: and for a lot of races, even if it's a marathon,

505
00:23:04,080 --> 00:23:06,720
Speaker 1: I generally won't have a lot to eat beforehand, just

506
00:23:06,760 --> 00:23:09,560
Speaker 1: because they start at like six am. So you just

507
00:23:09,680 --> 00:23:11,440
Speaker 1: I'll have like a banana and then you're gonna eat

508
00:23:11,480 --> 00:23:13,399
Speaker 1: during the race. You're gonna have energy jails, so I

509
00:23:13,400 --> 00:23:15,000
Speaker 1: don't really find the need to eat a breakfast. But

510
00:23:15,040 --> 00:23:18,000
Speaker 1: with Boston, you're not running till ten o'clock, so you

511
00:23:18,040 --> 00:23:18,520
Speaker 1: wakeing up.

512
00:23:18,480 --> 00:23:19,960
Speaker 5: At six, you got to you gotta have something.

513
00:23:19,960 --> 00:23:21,679
Speaker 1: You're gonna be starving by the time you get to

514
00:23:21,720 --> 00:23:23,359
Speaker 1: the get to the start of the race. But obviously

515
00:23:23,400 --> 00:23:25,640
Speaker 1: you don't want to have like a full continental breakfast.

516
00:23:25,760 --> 00:23:28,639
Speaker 1: So wake up, have breakfast, kind of chat with my friends,

517
00:23:29,080 --> 00:23:31,440
Speaker 1: and then you basically have to start the process like

518
00:23:31,800 --> 00:23:35,000
Speaker 1: two or three hours before your start time of getting

519
00:23:35,200 --> 00:23:37,440
Speaker 1: go to the race to get to your corral because

520
00:23:37,480 --> 00:23:40,359
Speaker 1: you have a designated coral based on your time that

521
00:23:40,400 --> 00:23:41,040
Speaker 1: you submitted.

522
00:23:41,280 --> 00:23:43,120
Speaker 5: But most runners will take a bus, so you.

523
00:23:43,040 --> 00:23:44,399
Speaker 1: Have to get on a bus a couple of hours

524
00:23:44,440 --> 00:23:47,520
Speaker 1: before they're gonna take you from downtown Boston.

525
00:23:47,960 --> 00:23:50,159
Speaker 5: Because we actually didn't stay in downtown Boston. We stayed

526
00:23:50,280 --> 00:23:51,280
Speaker 5: halfway in between.

527
00:23:52,000 --> 00:23:54,040
Speaker 1: But if you're staying in downtown, you get on a bus,

528
00:23:54,240 --> 00:23:56,760
Speaker 1: they track you the twenty six miles you know, to

529
00:23:56,960 --> 00:23:57,719
Speaker 1: the start line.

530
00:23:58,080 --> 00:24:00,720
Speaker 5: Then you get out, you go to the waiting.

531
00:24:00,359 --> 00:24:02,720
Speaker 1: Area basically where all the runners are, you know, all

532
00:24:02,720 --> 00:24:06,719
Speaker 1: the anxious energy. Runners are sitting around, they're jogging, they're eating,

533
00:24:06,760 --> 00:24:09,719
Speaker 1: they're just you know, waiting for thirty minutes to use

534
00:24:09,720 --> 00:24:11,960
Speaker 1: the porta potty a few times before the race, as

535
00:24:12,240 --> 00:24:14,760
Speaker 1: you know everybody typical has to do. But basically wait

536
00:24:14,760 --> 00:24:18,120
Speaker 1: in this holding area for I guess however long you're there,

537
00:24:18,119 --> 00:24:19,760
Speaker 1: but you know, generally I think we were there for

538
00:24:19,920 --> 00:24:23,080
Speaker 1: sixty to ninety minutes basically, and then they will call

539
00:24:23,119 --> 00:24:25,000
Speaker 1: you to the corral. So they'll say, okay, if you're

540
00:24:25,040 --> 00:24:27,360
Speaker 1: in coral A, now's your time to go. So then

541
00:24:27,400 --> 00:24:30,200
Speaker 1: you will go to the corral or to the entrance

542
00:24:30,240 --> 00:24:32,040
Speaker 1: to the corral. You'll wait in a line to get

543
00:24:32,080 --> 00:24:35,080
Speaker 1: to the corral, and then you'll walk half a mile

544
00:24:35,840 --> 00:24:39,080
Speaker 1: through basically just this shoot to the start line.

545
00:24:39,080 --> 00:24:40,440
Speaker 5: So that takes another half an hour.

546
00:24:40,680 --> 00:24:43,200
Speaker 1: So I mean, this whole process pretty much takes by

547
00:24:43,200 --> 00:24:46,679
Speaker 1: the time you get to the starting area, the loading

548
00:24:46,760 --> 00:24:50,520
Speaker 1: dock we'll call it, it takes like two probably two

549
00:24:50,560 --> 00:24:52,840
Speaker 1: to two and a half hours of just sort of

550
00:24:52,840 --> 00:24:53,600
Speaker 1: waiting around.

551
00:24:53,920 --> 00:24:57,520
Speaker 4: They don't talk about this in all the aura and

552
00:24:57,640 --> 00:24:58,720
Speaker 4: glory of Boston.

553
00:24:58,760 --> 00:25:01,080
Speaker 1: They don't talk about it. It is not it is not glamorous,

554
00:25:01,119 --> 00:25:03,320
Speaker 1: it's not glamorous at all. It sounds unless you're an

555
00:25:03,320 --> 00:25:04,040
Speaker 1: a lead athlete.

556
00:25:04,160 --> 00:25:06,600
Speaker 4: Yeah, it sounds like you're going through like TSA. Like

557
00:25:06,640 --> 00:25:08,159
Speaker 4: this just sounds to me like, well, I had to

558
00:25:08,240 --> 00:25:10,280
Speaker 4: drive to the airport. It took forever. Then I had

559
00:25:10,320 --> 00:25:11,720
Speaker 4: to do this and this, and I had to get

560
00:25:11,720 --> 00:25:14,919
Speaker 4: in this cattle shoot to go through this process. This

561
00:25:14,960 --> 00:25:15,840
Speaker 4: does not sound fun.

562
00:25:16,000 --> 00:25:18,040
Speaker 1: But yeah, no, it's funny that you mentioned that, because

563
00:25:18,040 --> 00:25:20,480
Speaker 1: it is. It's like it's like almost going through through TSA.

564
00:25:20,560 --> 00:25:22,240
Speaker 1: You know, you drop your stuff off before you get

565
00:25:22,240 --> 00:25:23,960
Speaker 1: into the line. You know, all your clothes that you've

566
00:25:23,960 --> 00:25:26,560
Speaker 1: been wearing to stay warm, you ditch those. As you

567
00:25:26,560 --> 00:25:28,520
Speaker 1: walk to the start line. You sort of are like

568
00:25:28,560 --> 00:25:30,760
Speaker 1: taking in your energy jels. You're using the portal at

569
00:25:30,880 --> 00:25:33,920
Speaker 1: one last time before you actually get to the start line, because.

570
00:25:33,680 --> 00:25:35,200
Speaker 5: Once you're there, you're not moving.

571
00:25:35,240 --> 00:25:36,800
Speaker 1: Like once you're at the start line, you're in this

572
00:25:36,880 --> 00:25:39,879
Speaker 1: big group of people, you're not there. But then you

573
00:25:39,920 --> 00:25:41,480
Speaker 1: do get to the start line, and then that's kind

574
00:25:41,480 --> 00:25:43,200
Speaker 1: of where you start. It's funny, like I'm getting like

575
00:25:43,240 --> 00:25:46,000
Speaker 1: the chills, kind of like thinking about when I was standing.

576
00:25:45,720 --> 00:25:46,480
Speaker 5: There on the start line.

577
00:25:46,480 --> 00:25:49,280
Speaker 1: But you'll stand on the start line again, once you

578
00:25:49,320 --> 00:25:52,639
Speaker 1: get there, you're standing for probably another thirty minutes.

579
00:25:53,320 --> 00:25:55,200
Speaker 5: And this is kind of why I say it sucks.

580
00:25:55,000 --> 00:25:57,119
Speaker 1: Compared to a lot of the other races, because for

581
00:25:57,200 --> 00:26:01,560
Speaker 1: most marathons eat, unless it's like a major marathon, most

582
00:26:01,640 --> 00:26:03,560
Speaker 1: low key marathons, I'm going to be able to just

583
00:26:03,600 --> 00:26:05,800
Speaker 1: do my warm up and pretty much just like hop

584
00:26:05,840 --> 00:26:07,359
Speaker 1: the fence and get on the start line where I

585
00:26:07,400 --> 00:26:09,640
Speaker 1: need to be two minutes before the race starts.

586
00:26:10,000 --> 00:26:12,479
Speaker 5: I'm all warmed up. My routine is sort of dialed in.

587
00:26:13,040 --> 00:26:15,960
Speaker 5: Throw everything that you know about that out the window

588
00:26:16,000 --> 00:26:17,840
Speaker 5: when you get to Boston. And that's why you just have.

589
00:26:17,880 --> 00:26:21,280
Speaker 1: To be flexible, which for type A runners who love

590
00:26:21,320 --> 00:26:23,960
Speaker 1: their routine, love their fueling, love their warm.

591
00:26:23,760 --> 00:26:25,960
Speaker 5: Up, you have to like throw that out the window.

592
00:26:25,960 --> 00:26:27,639
Speaker 1: And I just had to like get that mindset out

593
00:26:27,680 --> 00:26:29,040
Speaker 1: of my head because you're not you're not going to

594
00:26:29,080 --> 00:26:30,119
Speaker 1: be able to do any of it. You're going to

595
00:26:30,160 --> 00:26:32,000
Speaker 1: be standing for thirty minutes and then you're just going

596
00:26:32,080 --> 00:26:34,600
Speaker 1: to be expected to go when they shoot that starting

597
00:26:34,640 --> 00:26:37,879
Speaker 1: gun off cold basically, so I'm going from standing to

598
00:26:38,000 --> 00:26:40,800
Speaker 1: running a five minute and twenty second mile, you know,

599
00:26:40,920 --> 00:26:44,080
Speaker 1: within the span of seconds. A little uncomfortable, but you

600
00:26:44,160 --> 00:26:45,880
Speaker 1: know that's what you do and everybody does it, so

601
00:26:45,960 --> 00:26:47,720
Speaker 1: you're you're just kind of in it with the crowd.

602
00:26:47,800 --> 00:26:51,160
Speaker 4: Did you see anyone just mentally spiraling about this because

603
00:26:51,200 --> 00:26:53,119
Speaker 4: I couldn't do all the things I had planned to do,

604
00:26:53,200 --> 00:26:54,720
Speaker 4: Like they didn't understand that it was going to be

605
00:26:54,720 --> 00:26:56,000
Speaker 4: this tsa like process.

606
00:26:56,960 --> 00:27:00,199
Speaker 1: Not really, but I'm sure that within the mind of

607
00:27:00,200 --> 00:27:02,120
Speaker 1: all the runners, Like there are some who are sort

608
00:27:02,160 --> 00:27:05,720
Speaker 1: of freaking out. And I joke about it now, but

609
00:27:05,760 --> 00:27:07,679
Speaker 1: it's really something that I was like, Okay, you just

610
00:27:07,760 --> 00:27:09,800
Speaker 1: have to be cool with this, And that's why I

611
00:27:09,840 --> 00:27:11,560
Speaker 1: talk about like the whole pressure thing. I'm like, you

612
00:27:11,560 --> 00:27:14,360
Speaker 1: know what, the time I run today doesn't really matter,

613
00:27:14,400 --> 00:27:15,960
Speaker 1: and you're gonna run good no matter what. You just

614
00:27:15,960 --> 00:27:17,600
Speaker 1: got to like, because you could freak yourself out, you

615
00:27:17,600 --> 00:27:19,040
Speaker 1: could just totally psych yourself out.

616
00:27:18,960 --> 00:27:20,000
Speaker 5: And think you're gonna run bad.

617
00:27:20,920 --> 00:27:23,200
Speaker 1: You just have to sort of enjoy it and go

618
00:27:23,240 --> 00:27:25,840
Speaker 1: with the flow, really and realize that everybody's doing it.

619
00:27:25,880 --> 00:27:28,200
Speaker 1: I think that helps a little bit. You're like, it's

620
00:27:28,240 --> 00:27:30,639
Speaker 1: me and thousands of other runners who are doing the

621
00:27:30,680 --> 00:27:32,720
Speaker 1: same thing. Like, unless you're an a lead athlete, you're

622
00:27:32,760 --> 00:27:35,159
Speaker 1: not going to get that special treatment of all I

623
00:27:35,160 --> 00:27:36,600
Speaker 1: can do my warm up and just get right on

624
00:27:36,640 --> 00:27:37,320
Speaker 1: the start line.

625
00:27:37,359 --> 00:27:41,320
Speaker 4: So gun sounds you start running. You said you came

626
00:27:41,320 --> 00:27:43,159
Speaker 4: out of the gate hot. Were you trying to PR

627
00:27:43,240 --> 00:27:44,800
Speaker 4: this or were You're like, I'm just going to see

628
00:27:44,800 --> 00:27:45,360
Speaker 4: what happens.

629
00:27:45,880 --> 00:27:47,600
Speaker 1: It was mostly just going to see what happens. But

630
00:27:47,640 --> 00:27:49,160
Speaker 1: I mean, like I said, in the back of my mind,

631
00:27:49,200 --> 00:27:51,240
Speaker 1: I kind of knew that I was. I knew Boston

632
00:27:51,280 --> 00:27:54,959
Speaker 1: was a hard course, but I'm still relatively new to marathoning.

633
00:27:55,040 --> 00:27:58,919
Speaker 1: I've that Boston was only my third ever marathon, so

634
00:27:58,960 --> 00:28:00,800
Speaker 1: I was pretty confident that I was going to PR,

635
00:28:01,080 --> 00:28:03,600
Speaker 1: just with regarding my training and just the fact that

636
00:28:03,600 --> 00:28:05,400
Speaker 1: I had run into twenty six earlier and I knew

637
00:28:05,400 --> 00:28:07,879
Speaker 1: I was in better shape and that Boston it's a

638
00:28:07,880 --> 00:28:09,600
Speaker 1: hard course, but it's not a slow course. It can

639
00:28:09,680 --> 00:28:11,879
Speaker 1: be fast if you run it right. So I was

640
00:28:11,960 --> 00:28:14,400
Speaker 1: kind of confident I was going to PR. And after

641
00:28:14,440 --> 00:28:16,600
Speaker 1: I went through halfway pretty fast. I think I ran

642
00:28:16,640 --> 00:28:19,760
Speaker 1: the first half marathon in an hour and eleven minutes,

643
00:28:20,560 --> 00:28:23,919
Speaker 1: so I was a slight positive split. I ran slower

644
00:28:23,920 --> 00:28:26,840
Speaker 1: in the second half, but I figured I would PR and,

645
00:28:27,280 --> 00:28:29,040
Speaker 1: especially after going through the first few miles.

646
00:28:29,080 --> 00:28:30,840
Speaker 5: I mean, I think I was running under five minutes

647
00:28:30,880 --> 00:28:33,600
Speaker 5: and twenty seconds per mile for the first three or four.

648
00:28:33,640 --> 00:28:35,760
Speaker 1: Granted you're going downhill, and I think that's what set

649
00:28:35,800 --> 00:28:37,040
Speaker 1: me up for disaster later.

650
00:28:37,080 --> 00:28:39,360
Speaker 5: But it feels easy.

651
00:28:39,440 --> 00:28:43,000
Speaker 1: And that's the trap that marathons get you into. I mean,

652
00:28:43,120 --> 00:28:45,760
Speaker 1: it should feel easy, but you know, you're running five

653
00:28:45,760 --> 00:28:47,640
Speaker 1: minutes and twenty seconds per mile and it's like, oh,

654
00:28:48,000 --> 00:28:49,840
Speaker 1: I could talk to the people next to me, and

655
00:28:49,880 --> 00:28:50,800
Speaker 1: you're in a crowd.

656
00:28:50,880 --> 00:28:53,720
Speaker 5: So the adrenaline there certainly helps.

657
00:28:53,880 --> 00:28:56,400
Speaker 4: Yeah, what were your most memorable sections of the race,

658
00:28:57,080 --> 00:28:58,280
Speaker 4: for better or worse?

659
00:28:59,320 --> 00:29:00,680
Speaker 5: Yeah, not really any.

660
00:29:00,680 --> 00:29:03,320
Speaker 1: I wouldn't say there were any bad sections, but definitely

661
00:29:03,360 --> 00:29:07,280
Speaker 1: the most memorable section was you pass. Oh my gosh,

662
00:29:07,360 --> 00:29:09,479
Speaker 1: the name of the college, I can't remember. It's an

663
00:29:09,480 --> 00:29:13,040
Speaker 1: all It's an all women's college, Wellesley College. Yeah, and

664
00:29:13,080 --> 00:29:17,960
Speaker 1: basically just the sororities are lining the course and they're

665
00:29:17,960 --> 00:29:20,040
Speaker 1: all just there screaming and giving I think I gave

666
00:29:20,120 --> 00:29:23,200
Speaker 1: like five hundred high fives at that point.

667
00:29:23,280 --> 00:29:24,840
Speaker 5: There are pictures.

668
00:29:24,440 --> 00:29:27,040
Speaker 1: Of me on the website, like because they take photos

669
00:29:27,080 --> 00:29:28,720
Speaker 1: during the race of me just like high fiving these

670
00:29:28,760 --> 00:29:32,320
Speaker 1: sorority girls. The entire time, So that was definitely one

671
00:29:32,360 --> 00:29:36,320
Speaker 1: of the most memorable sections. I would say the Newton

672
00:29:36,400 --> 00:29:39,560
Speaker 1: Hills were more of a fun section. I this was

673
00:29:39,600 --> 00:29:41,840
Speaker 1: one of my hot takes about the Boston Marathon, but

674
00:29:41,880 --> 00:29:46,840
Speaker 1: I think the quote unquote Heartbreak Hill sort of overrated.

675
00:29:46,880 --> 00:29:48,800
Speaker 1: I mean, I didn't find that it was that much

676
00:29:48,800 --> 00:29:51,320
Speaker 1: of a hill at all. I think it's the positioning

677
00:29:51,320 --> 00:29:53,440
Speaker 1: of the hill versus the actual hill itself. It's at

678
00:29:53,440 --> 00:29:56,120
Speaker 1: mile twenty, it's at mile twenty. I think mile eighteen

679
00:29:56,160 --> 00:29:58,400
Speaker 1: to twenty is when it happened. So yeah, you're if

680
00:29:58,440 --> 00:30:00,960
Speaker 1: you run a dumb race, you're gonna be tanked by

681
00:30:01,040 --> 00:30:04,240
Speaker 1: then and it's gonna be a terrible hill. But I

682
00:30:04,280 --> 00:30:07,040
Speaker 1: try to at least, you know, race where conserving energy

683
00:30:07,040 --> 00:30:09,400
Speaker 1: first half kind of stronger the second half, and.

684
00:30:09,360 --> 00:30:11,840
Speaker 5: So the hills were The hills were more fun because

685
00:30:11,840 --> 00:30:12,000
Speaker 5: I was.

686
00:30:11,960 --> 00:30:14,360
Speaker 1: Passing a lot of people who went out a little

687
00:30:14,400 --> 00:30:17,960
Speaker 1: too hot, So those were pretty memorable. And then obviously

688
00:30:18,040 --> 00:30:19,960
Speaker 1: just that finish I mean insane.

689
00:30:20,280 --> 00:30:22,920
Speaker 5: You basically go kind of up this hill.

690
00:30:22,840 --> 00:30:25,120
Speaker 1: Under a bridge, and then you turn this corner and

691
00:30:25,120 --> 00:30:28,960
Speaker 1: then you basically just have a half mile straight shot

692
00:30:29,040 --> 00:30:30,640
Speaker 1: to the finish line and I mean, it's just like

693
00:30:30,680 --> 00:30:33,440
Speaker 1: you forget everything that's just happening because people are and

694
00:30:33,480 --> 00:30:35,440
Speaker 1: you can't even hear anything that's going on, and you

695
00:30:35,520 --> 00:30:38,080
Speaker 1: just like sprint your ass off to the finish basically

696
00:30:38,400 --> 00:30:39,000
Speaker 1: so you can.

697
00:30:38,880 --> 00:30:40,400
Speaker 2: See it half mile away.

698
00:30:40,760 --> 00:30:41,960
Speaker 4: You can see it, which is.

699
00:30:42,000 --> 00:30:44,280
Speaker 1: It's good and bad because it just feels like it's

700
00:30:44,320 --> 00:30:46,440
Speaker 1: forever off. But it's so fun because you're at the

701
00:30:46,440 --> 00:30:49,000
Speaker 1: top of the hill and you're basically just descending into

702
00:30:49,040 --> 00:30:50,840
Speaker 1: the finish line and running as fast as you can.

703
00:30:50,960 --> 00:30:52,600
Speaker 5: Yeah, so it's fun. It's a lot of fun.

704
00:30:52,640 --> 00:30:54,000
Speaker 4: What did you eat along the way?

705
00:30:54,320 --> 00:30:57,560
Speaker 5: Just energy jails, so like carbohydrate energy jails.

706
00:30:57,560 --> 00:31:01,800
Speaker 1: Basically I had, oh man, five or six of them probably,

707
00:31:01,880 --> 00:31:05,240
Speaker 1: so you know, carbon fueling and marathoning is like a

708
00:31:05,280 --> 00:31:08,480
Speaker 1: whole hot topic these days. I probably took in about

709
00:31:08,520 --> 00:31:11,080
Speaker 1: like two of those, two of those gels per hour,

710
00:31:11,240 --> 00:31:14,720
Speaker 1: which is about six sixty to seventy five grams of

711
00:31:14,720 --> 00:31:16,960
Speaker 1: carbohydrates per hour, which was kind of my goal.

712
00:31:17,080 --> 00:31:19,280
Speaker 4: What is your go to gel for Boston?

713
00:31:19,400 --> 00:31:21,400
Speaker 5: I used so I actually use a combination.

714
00:31:21,880 --> 00:31:24,200
Speaker 1: There's a brand called Science and Sport that I really

715
00:31:24,280 --> 00:31:27,600
Speaker 1: like because they're sort of like a watery consistency.

716
00:31:27,040 --> 00:31:29,560
Speaker 4: Not super doing, not very.

717
00:31:29,560 --> 00:31:30,760
Speaker 5: Viscous, yeah, exactly.

718
00:31:30,800 --> 00:31:33,960
Speaker 1: And then there's a brand called Morton, which those are

719
00:31:34,000 --> 00:31:36,520
Speaker 1: sort of the premiere energy gels. But the problem is

720
00:31:36,600 --> 00:31:39,719
Speaker 1: they are designed in a certain way. They're in this

721
00:31:39,920 --> 00:31:42,640
Speaker 1: very viscous gel, and you kind of have to chew it,

722
00:31:42,720 --> 00:31:44,600
Speaker 1: which I don't really like because I don't want to

723
00:31:44,680 --> 00:31:47,400
Speaker 1: chew anything while I'm running five minutes per mile.

724
00:31:47,680 --> 00:31:48,560
Speaker 5: It's kind of difficult.

725
00:31:48,560 --> 00:31:51,400
Speaker 4: Where do you think people go wrong with fueling for marathons.

726
00:31:51,440 --> 00:31:52,800
Speaker 5: I think in a couple areas probably.

727
00:31:52,840 --> 00:31:55,800
Speaker 1: I think the first would just be not not practicing

728
00:31:55,880 --> 00:31:59,360
Speaker 1: the fueling enough in training. So there's the whole idea

729
00:31:59,400 --> 00:32:02,760
Speaker 1: of gut training. Basically, your your gut can train to

730
00:32:02,880 --> 00:32:08,040
Speaker 1: handle more food or more carbohydrates while you're exercising, just

731
00:32:08,160 --> 00:32:11,520
Speaker 1: by using carbs when you're exercising. So when you're out

732
00:32:11,520 --> 00:32:14,280
Speaker 1: on training runs, when you're doing your long runs in

733
00:32:14,280 --> 00:32:17,000
Speaker 1: preparation for the marathon, you need to basically try to

734
00:32:17,000 --> 00:32:18,560
Speaker 1: mimic what you're going to do on race day so

735
00:32:18,600 --> 00:32:19,880
Speaker 1: that your stomach can tolerate it.

736
00:32:19,880 --> 00:32:20,920
Speaker 5: Because if you are just.

737
00:32:20,920 --> 00:32:25,680
Speaker 1: Say, you know, maybe fasting during your runs or you're

738
00:32:25,720 --> 00:32:28,320
Speaker 1: just taking in a little bit of carbohydrates when you're training,

739
00:32:28,520 --> 00:32:30,160
Speaker 1: and then you show up on race day and expect

740
00:32:30,200 --> 00:32:32,440
Speaker 1: to pound two to three jails per hour, Like, it's

741
00:32:32,440 --> 00:32:34,480
Speaker 1: not going to work. You're going to get gi distressed.

742
00:32:34,480 --> 00:32:36,760
Speaker 1: Your body just can't absorb that many carbs. But the

743
00:32:36,800 --> 00:32:38,640
Speaker 1: gut can be trained. It's pretty well known.

744
00:32:39,040 --> 00:32:42,200
Speaker 4: Number one thing. Well, obviously you want to fuel the work,

745
00:32:42,240 --> 00:32:46,160
Speaker 4: but also the main issue is that people's guts go

746
00:32:46,280 --> 00:32:49,080
Speaker 4: south mid race and now you've got you got to

747
00:32:49,120 --> 00:32:51,880
Speaker 4: stop because your stomach is just in a nod and

748
00:32:51,960 --> 00:32:52,800
Speaker 4: you got You're done.

749
00:32:52,960 --> 00:32:53,400
Speaker 2: It's funny.

750
00:32:53,400 --> 00:32:56,080
Speaker 1: I've been running for so long, I've never experienced anything

751
00:32:56,200 --> 00:32:59,240
Speaker 1: during a race that has actually caused me to stop. Generally,

752
00:32:59,720 --> 00:33:01,320
Speaker 1: you know t M I, but I take care of

753
00:33:01,400 --> 00:33:03,720
Speaker 1: business before the race actually starts. I feel like by

754
00:33:03,760 --> 00:33:06,360
Speaker 1: the time the race is happening, you know, there's a

755
00:33:06,560 --> 00:33:08,000
Speaker 1: there's not much left left to do.

756
00:33:08,120 --> 00:33:09,840
Speaker 5: But it really just does.

757
00:33:09,680 --> 00:33:12,080
Speaker 1: Come down to that smart feeling, like don't don't feel

758
00:33:12,200 --> 00:33:15,120
Speaker 1: certainly more than maybe you have during during training.

759
00:33:15,840 --> 00:33:17,720
Speaker 5: That's kind of a recipe for disaster.

760
00:33:17,800 --> 00:33:19,640
Speaker 4: I think, do you think about what you eat the

761
00:33:19,760 --> 00:33:22,400
Speaker 4: day before as it relates to that, or do you

762
00:33:22,480 --> 00:33:22,840
Speaker 4: not care?

763
00:33:23,000 --> 00:33:23,200
Speaker 2: Yes?

764
00:33:23,240 --> 00:33:26,440
Speaker 5: I think more so the the day before.

765
00:33:26,640 --> 00:33:29,480
Speaker 1: Not only it's complicated and this is still something that

766
00:33:29,520 --> 00:33:32,240
Speaker 1: I haven't really honed down, but and it's not just

767
00:33:32,280 --> 00:33:35,120
Speaker 1: the day before, Michael, I would say, it's probably the

768
00:33:35,280 --> 00:33:37,840
Speaker 1: entire week before. I don't really I don't make I

769
00:33:37,880 --> 00:33:40,160
Speaker 1: don't make drastic dietary changes, but I cut a lot

770
00:33:40,200 --> 00:33:43,840
Speaker 1: of stuff out. So basically, five days out from the marathon,

771
00:33:44,000 --> 00:33:46,360
Speaker 1: I will pretty much try to start cutting out like

772
00:33:46,440 --> 00:33:49,280
Speaker 1: any vegetables and lots of fiber, just to kind of

773
00:33:49,280 --> 00:33:51,959
Speaker 1: like reduce you know how much like both you're eating.

774
00:33:52,040 --> 00:33:54,440
Speaker 1: I don't know, just I think not it's not like

775
00:33:54,480 --> 00:33:56,200
Speaker 1: for like a weight perspective, but just from like a

776
00:33:56,360 --> 00:33:59,080
Speaker 1: you got less to to get out, I guess, and

777
00:33:59,240 --> 00:34:01,920
Speaker 1: less anything that has a chance of maybe upsetting your

778
00:34:01,920 --> 00:34:03,200
Speaker 1: stomach you basically just cut out.

779
00:34:03,240 --> 00:34:05,600
Speaker 5: So like keep it simple, but obviously don't change.

780
00:34:05,400 --> 00:34:07,560
Speaker 1: It too much because your body's used to eating what

781
00:34:07,600 --> 00:34:08,360
Speaker 1: you're used to eating.

782
00:34:09,280 --> 00:34:11,440
Speaker 5: So I think the day and then yeah, so five

783
00:34:11,520 --> 00:34:11,959
Speaker 5: days out.

784
00:34:11,840 --> 00:34:13,040
Speaker 1: I'm kind of like trying to cut out a lot

785
00:34:13,040 --> 00:34:15,920
Speaker 1: of fiber, and I think the day before, you know, again,

786
00:34:16,440 --> 00:34:18,480
Speaker 1: just kind of eat what you normally would. I tend

787
00:34:18,480 --> 00:34:20,479
Speaker 1: to reduce protein a little bit, just kind of eat

788
00:34:20,600 --> 00:34:22,319
Speaker 1: a little more carbs just to make sure you're going

789
00:34:22,320 --> 00:34:26,719
Speaker 1: into the race with enough carbohydrate stores. But if you're

790
00:34:26,760 --> 00:34:29,080
Speaker 1: going to be fueling the day of, I just I

791
00:34:29,120 --> 00:34:30,680
Speaker 1: don't think maybe it's as important.

792
00:34:31,520 --> 00:34:33,560
Speaker 5: Avoiding stuff I think is more important.

793
00:34:33,239 --> 00:34:35,719
Speaker 1: Than what you actually eat, to be honest, don't eat

794
00:34:35,760 --> 00:34:38,520
Speaker 1: anything weird, but like just eat what you normally would

795
00:34:38,520 --> 00:34:39,120
Speaker 1: and make sure to.

796
00:34:39,080 --> 00:34:41,760
Speaker 5: Get the carbs you're normally eating.

797
00:34:42,280 --> 00:34:43,759
Speaker 1: And then on race day, you know you're gonna eat

798
00:34:43,760 --> 00:34:46,480
Speaker 1: a good breakfast, you're gonna fuel during the race, so

799
00:34:46,640 --> 00:34:49,360
Speaker 1: kind of what you ate the day before isn't that

800
00:34:49,480 --> 00:34:51,000
Speaker 1: important and you're tapered.

801
00:34:51,040 --> 00:34:52,080
Speaker 5: I think a lot.

802
00:34:51,880 --> 00:34:55,080
Speaker 1: Of people discount so I'm sure you've heard of carbloating,

803
00:34:55,239 --> 00:34:56,880
Speaker 1: you know, the idea of carbloading, like oh, you just

804
00:34:56,920 --> 00:34:59,080
Speaker 1: want to pound the pasta and rice and stuff the

805
00:34:59,080 --> 00:34:59,880
Speaker 1: week of the marathon.

806
00:35:00,560 --> 00:35:01,759
Speaker 5: I have my thoughts about it.

807
00:35:01,800 --> 00:35:04,520
Speaker 1: I don't really think the way most people do it

808
00:35:04,560 --> 00:35:07,000
Speaker 1: is ineffective, and I don't really even think it's necessary

809
00:35:07,120 --> 00:35:11,760
Speaker 1: because if you're eating adequate carbs during training, you're already

810
00:35:11,800 --> 00:35:13,759
Speaker 1: sort of you're trying to fuel your training, So going

811
00:35:13,800 --> 00:35:16,200
Speaker 1: into the race, you know you've been fueling your training good. Well,

812
00:35:16,239 --> 00:35:19,200
Speaker 1: the week or two before the race, you're you're decreasing

813
00:35:19,239 --> 00:35:21,319
Speaker 1: your training volume. It's called a taper, and it's pretty

814
00:35:21,320 --> 00:35:24,320
Speaker 1: common before a marathon. So you're gonna reduce your training volume,

815
00:35:24,360 --> 00:35:26,960
Speaker 1: you're gonna run less. So that's automatically if you eat

816
00:35:26,960 --> 00:35:29,279
Speaker 1: the same and run less, your glicogen stores are just

817
00:35:29,360 --> 00:35:33,480
Speaker 1: they're gonna be saturated going into the race because you are, say,

818
00:35:33,520 --> 00:35:35,760
Speaker 1: eating the same amount of carbs, but you're running less,

819
00:35:35,840 --> 00:35:38,640
Speaker 1: so you're just not depleting your your glycogen stores. So

820
00:35:38,680 --> 00:35:41,560
Speaker 1: I think people overthink. I think runners overthink carbohydrate loading.

821
00:35:42,480 --> 00:35:44,279
Speaker 1: Just like, eat enough and you're gonna be good going

822
00:35:44,280 --> 00:35:46,120
Speaker 1: into the race, and if you feel correctly, you'll be

823
00:35:46,200 --> 00:35:46,759
Speaker 1: You'll be fine.

824
00:35:46,800 --> 00:35:48,799
Speaker 4: It's like that famous scene from the Office where Michael

825
00:35:48,800 --> 00:35:50,320
Speaker 4: Scott runs a five.

826
00:35:50,160 --> 00:35:56,560
Speaker 5: K ten minutes before. Do not do that?

827
00:35:56,719 --> 00:35:59,359
Speaker 1: Yeah, And I and I think the and I think

828
00:35:59,360 --> 00:36:00,799
Speaker 1: the idea too. It was just like, oh, you need

829
00:36:00,840 --> 00:36:02,840
Speaker 1: to pound like plates of pasta. But the idea is

830
00:36:02,880 --> 00:36:05,879
Speaker 1: really just you're gonna eat a little less protein and fat.

831
00:36:05,880 --> 00:36:08,520
Speaker 1: You're just gonna make your diet more carbs compared to

832
00:36:08,560 --> 00:36:11,640
Speaker 1: those other sort. You don't need to eat more calories overall.

833
00:36:11,680 --> 00:36:13,799
Speaker 1: I mean you can, that's fine. You probably should, like,

834
00:36:13,920 --> 00:36:16,520
Speaker 1: you know, fuel yourself good before the race, but you're

835
00:36:16,560 --> 00:36:20,800
Speaker 1: just eating more percentage of carbs versus protein and fats

836
00:36:20,840 --> 00:36:23,200
Speaker 1: in your diet in that week, and you're going to

837
00:36:23,320 --> 00:36:25,680
Speaker 1: kind of go into the race pretty pretty carb replete.

838
00:36:25,880 --> 00:36:30,359
Speaker 4: Sounds very practical. So you cross the finish line. What

839
00:36:30,440 --> 00:36:31,600
Speaker 4: was that like and what was the first thing you

840
00:36:31,640 --> 00:36:32,440
Speaker 4: did after crossing?

841
00:36:34,440 --> 00:36:36,520
Speaker 1: Well, it was obviously I mean when you cross any

842
00:36:36,520 --> 00:36:38,120
Speaker 1: finish line, it's like it's like a relief. I was

843
00:36:38,120 --> 00:36:40,760
Speaker 1: obviously stoked because I ran, you know, a two minute pr.

844
00:36:41,120 --> 00:36:43,480
Speaker 1: I was also celebrating. So the guy, the guy who

845
00:36:43,480 --> 00:36:45,560
Speaker 1: finished like right behind me, he was part of this.

846
00:36:46,120 --> 00:36:48,840
Speaker 1: It was called the Project three and it was sponsored

847
00:36:48,880 --> 00:36:51,600
Speaker 1: by Puma. Basically, Puma took a bunch of kind of

848
00:36:51,640 --> 00:36:55,520
Speaker 1: recreational level runners guys like myself and sort of sponsored.

849
00:36:55,040 --> 00:36:57,879
Speaker 5: Them for this race. So they gave them shoes, they

850
00:36:57,880 --> 00:36:59,040
Speaker 5: gave them gear.

851
00:36:59,239 --> 00:37:01,359
Speaker 1: I think they paid for the trip probably, and then

852
00:37:01,400 --> 00:37:03,760
Speaker 1: there were incentives basically, So if you were the fastest

853
00:37:03,760 --> 00:37:05,120
Speaker 1: out of that project, I think you got like a

854
00:37:05,200 --> 00:37:07,400
Speaker 1: thousand bucks and if you ran a personal record you

855
00:37:07,440 --> 00:37:09,440
Speaker 1: got I think it was like two thousand dollars and

856
00:37:09,480 --> 00:37:11,719
Speaker 1: he pr'd by I think a minute, so he was

857
00:37:11,760 --> 00:37:13,200
Speaker 1: like he was all happy. I think he was from

858
00:37:13,239 --> 00:37:15,759
Speaker 1: France and he was all excited. I'm like, oh, good, joh.

859
00:37:15,760 --> 00:37:18,160
Speaker 1: You know, you're congratulating him each other, and he goes, yeah, man,

860
00:37:18,200 --> 00:37:19,799
Speaker 1: I just a pr and I got like that two

861
00:37:19,840 --> 00:37:23,160
Speaker 1: thousand dollars or something. So I was celebrating with him,

862
00:37:24,080 --> 00:37:26,000
Speaker 1: kind of relishing it. You know, they put the metal

863
00:37:26,040 --> 00:37:27,759
Speaker 1: on your neck and then you're you're walking a lot

864
00:37:27,800 --> 00:37:30,200
Speaker 1: and you're basically just kind of like flooding, flooded with

865
00:37:30,320 --> 00:37:33,239
Speaker 1: endorphins for about the next five to ten minutes, and

866
00:37:33,280 --> 00:37:36,200
Speaker 1: then panic set in because I had to find my

867
00:37:36,320 --> 00:37:40,440
Speaker 1: family and friends. As large was it doesn't have my phone,

868
00:37:42,040 --> 00:37:44,520
Speaker 1: you know, you because it's a point to point so

869
00:37:44,560 --> 00:37:46,640
Speaker 1: it's not like it's not like you started where you

870
00:37:46,640 --> 00:37:48,360
Speaker 1: finished and you have your bag that you can get.

871
00:37:48,760 --> 00:37:53,120
Speaker 4: Do you think that anyone could qualify for Boston with

872
00:37:53,360 --> 00:37:55,720
Speaker 4: enough training? What are your thoughts on that with especially

873
00:37:55,719 --> 00:38:00,160
Speaker 4: in the context of decreasing qualifying times, the times and

874
00:38:00,160 --> 00:38:01,440
Speaker 4: shorter what are your thoughts there.

875
00:38:02,719 --> 00:38:06,440
Speaker 1: I think that many people have the potential to do it.

876
00:38:06,840 --> 00:38:10,359
Speaker 1: I don't I certainly don't think that everybody has these

877
00:38:10,640 --> 00:38:13,719
Speaker 1: just the innate ability to do it. And I don't

878
00:38:13,719 --> 00:38:17,400
Speaker 1: say that and to try to be like elitist or

879
00:38:17,480 --> 00:38:19,799
Speaker 1: gatekeeping and running. I just think, you know, there are

880
00:38:19,800 --> 00:38:22,839
Speaker 1: just some people who probably aren't naturally born to run

881
00:38:22,880 --> 00:38:24,920
Speaker 1: in regardless of how much time they put in, they

882
00:38:24,960 --> 00:38:26,759
Speaker 1: but just might not qualify for Boston. And I think

883
00:38:26,800 --> 00:38:28,880
Speaker 1: that's okay, that doesn't need to be a goal for everybody.

884
00:38:28,920 --> 00:38:32,480
Speaker 1: But I think most people, you know, if you really

885
00:38:32,840 --> 00:38:34,560
Speaker 1: set it as a goal and are willing to put

886
00:38:34,600 --> 00:38:37,239
Speaker 1: in the time because it will take time, unless you're

887
00:38:37,360 --> 00:38:39,919
Speaker 1: like an outlier in terms of talent, I think that yeah,

888
00:38:40,000 --> 00:38:43,560
Speaker 1: they could probably qualify. I do think that it gets

889
00:38:44,000 --> 00:38:46,880
Speaker 1: relatively maybe easier, the older you get.

890
00:38:46,800 --> 00:38:49,600
Speaker 5: Because the pool, the pool narrow is a little bit right.

891
00:38:49,680 --> 00:38:52,279
Speaker 5: So if you're in my age group eighteen to thirty.

892
00:38:52,040 --> 00:38:55,920
Speaker 1: Five, pool is huge, lots of talent, lots of young guys,

893
00:38:56,000 --> 00:38:57,640
Speaker 1: lots of young gals with a lot of talent.

894
00:38:57,760 --> 00:39:01,280
Speaker 5: Okay, it's hard, but if your mainting fitness when you're.

895
00:39:01,400 --> 00:39:04,560
Speaker 1: Forty fifty sixty, if you're a sixty year old, then

896
00:39:04,560 --> 00:39:07,560
Speaker 1: you're a pretty fit, kick ass sixty year old. You

897
00:39:07,680 --> 00:39:09,640
Speaker 1: might have an easier time getting into Boston because the

898
00:39:09,680 --> 00:39:13,640
Speaker 1: pool is lower, the times maybe get relatively easier to

899
00:39:13,760 --> 00:39:16,759
Speaker 1: sort of achieve. But yeah, so I guess the short

900
00:39:16,760 --> 00:39:18,879
Speaker 1: answer there is I think yes, you know, if it's

901
00:39:18,960 --> 00:39:20,759
Speaker 1: if it's really a goal of yours, if you have

902
00:39:20,800 --> 00:39:23,799
Speaker 1: some experience in sports and are willing to put in

903
00:39:24,200 --> 00:39:26,319
Speaker 1: several you know, several hours per week is what it's

904
00:39:26,360 --> 00:39:26,600
Speaker 1: going to.

905
00:39:26,640 --> 00:39:29,239
Speaker 5: Take, then yeah, I think most people could.

906
00:39:29,360 --> 00:39:31,440
Speaker 4: Yeah, because you were running, would you say about eighty

907
00:39:31,640 --> 00:39:33,440
Speaker 4: miles a week. That's a lot of time running.

908
00:39:33,560 --> 00:39:35,520
Speaker 5: Yeah, it is a lot of time running.

909
00:39:35,560 --> 00:39:37,880
Speaker 1: And I mean a funny story is just like I said,

910
00:39:38,120 --> 00:39:39,719
Speaker 1: you know, I've been a runner my entire life and

911
00:39:39,760 --> 00:39:41,960
Speaker 1: the first marathon I ever ran, so I technically run

912
00:39:42,000 --> 00:39:43,880
Speaker 1: four at this point. I ran one in twenty eighteen,

913
00:39:44,239 --> 00:39:46,040
Speaker 1: just I want to say it was on a whim,

914
00:39:46,120 --> 00:39:47,560
Speaker 1: but I was injured during it. I think I was

915
00:39:47,640 --> 00:39:49,839
Speaker 1: running ten or twenty miles per week and not even

916
00:39:49,880 --> 00:39:51,520
Speaker 1: training for a marathon. But I mean I ran a

917
00:39:51,520 --> 00:39:54,200
Speaker 1: two fifty five and like the first marathon off of

918
00:39:54,200 --> 00:39:58,200
Speaker 1: off of note trading, but so you know, I for Boston,

919
00:39:58,200 --> 00:40:00,400
Speaker 1: now I was running eighty miles per week or somebody

920
00:40:00,400 --> 00:40:02,120
Speaker 1: with some talent. I mean, I don't think it requires

921
00:40:03,040 --> 00:40:04,359
Speaker 1: eighty eighty miles per week.

922
00:40:04,360 --> 00:40:04,799
Speaker 5: I mean it just.

923
00:40:04,800 --> 00:40:06,319
Speaker 1: Depends on like the goal you want to run. But

924
00:40:06,520 --> 00:40:10,280
Speaker 1: you know, probably you're not going to get anywhere closed

925
00:40:10,280 --> 00:40:12,399
Speaker 1: with less than you know, fifty probably miles a week.

926
00:40:12,440 --> 00:40:14,200
Speaker 5: I mean, there's a certain level it just takes to.

927
00:40:14,239 --> 00:40:16,520
Speaker 1: If you want to train for twenty six miles of running,

928
00:40:16,719 --> 00:40:18,480
Speaker 1: you know, you have to run run a certain amount.

929
00:40:18,600 --> 00:40:21,600
Speaker 4: Yeah, are you following the top runners.

930
00:40:22,920 --> 00:40:23,560
Speaker 2: A little bit?

931
00:40:23,719 --> 00:40:26,880
Speaker 1: I mean, pro running these days is gosh, I don't know,

932
00:40:26,920 --> 00:40:29,279
Speaker 1: it's kind of a shit show, you know, for back

933
00:40:29,320 --> 00:40:31,040
Speaker 1: of a lack of a better term, I think just

934
00:40:31,040 --> 00:40:33,759
Speaker 1: because every time you turn your head, it seems like

935
00:40:33,760 --> 00:40:35,960
Speaker 1: another one of these top runners is getting busted for

936
00:40:36,200 --> 00:40:39,200
Speaker 1: using performance enhancing drugs. You know, somebody wins a marathon.

937
00:40:39,200 --> 00:40:41,799
Speaker 1: A couple months later, you know, prior to New York

938
00:40:41,840 --> 00:40:44,200
Speaker 1: City Marathon, Champer, one of the guys just got busted,

939
00:40:44,239 --> 00:40:46,360
Speaker 1: I think, for using performance enhancing drugs.

940
00:40:46,440 --> 00:40:48,360
Speaker 5: So it kind of sucks to be a fan of

941
00:40:48,360 --> 00:40:49,320
Speaker 5: the sport sometimes.

942
00:40:50,320 --> 00:40:53,759
Speaker 1: Luckily, none of the none of our American guys have

943
00:40:54,040 --> 00:40:56,239
Speaker 1: or gals have gotten really busted for anything like.

944
00:40:56,200 --> 00:40:59,120
Speaker 5: That, so, but I do follow the sport.

945
00:40:59,239 --> 00:41:00,279
Speaker 2: So you've the.

946
00:41:00,280 --> 00:41:02,920
Speaker 1: Boston we have. On the men's side, we have Connor

947
00:41:02,960 --> 00:41:06,040
Speaker 1: Manson Clayton Young. These are two guys from BYU bring

948
00:41:06,080 --> 00:41:08,360
Speaker 1: them on. They both ran, they both ran in the

949
00:41:08,360 --> 00:41:11,239
Speaker 1: Olympics this year. They're like best friends. They both post

950
00:41:11,239 --> 00:41:12,759
Speaker 1: a lot on YouTube, which is kind of fun. So

951
00:41:12,760 --> 00:41:14,759
Speaker 1: they're like, you know, men of the people. They like

952
00:41:14,840 --> 00:41:17,040
Speaker 1: to kind of interact. So I would keep an eye

953
00:41:17,080 --> 00:41:18,959
Speaker 1: out for both of them. That should be exciting. Connor

954
00:41:19,000 --> 00:41:22,640
Speaker 1: mans especially so he's the American record holder. I mean, heck,

955
00:41:22,680 --> 00:41:24,640
Speaker 1: he's got a shot to win it. I mean it's possible,

956
00:41:24,719 --> 00:41:26,839
Speaker 1: like he could possibly win win the Boston Marathon, which

957
00:41:26,840 --> 00:41:28,600
Speaker 1: would be insane and that would.

958
00:41:28,360 --> 00:41:28,919
Speaker 5: Be very cool.

959
00:41:29,440 --> 00:41:30,719
Speaker 1: So I would keep an eye out for that. And

960
00:41:30,760 --> 00:41:33,560
Speaker 1: then on the women's side, there's a woman named Emily Sisson.

961
00:41:33,680 --> 00:41:35,719
Speaker 1: She's the American record holder. She's going to be running it,

962
00:41:35,800 --> 00:41:37,920
Speaker 1: so keep an eye out for her. And then I

963
00:41:37,920 --> 00:41:40,600
Speaker 1: think both the returning champs of Boston are running. They're

964
00:41:40,640 --> 00:41:44,759
Speaker 1: both from Africa. I think Kenya is where Kenny are

965
00:41:44,760 --> 00:41:47,400
Speaker 1: Ethiopia from both of these runners, So two.

966
00:41:47,200 --> 00:41:48,120
Speaker 5: Returning champs coming.

967
00:41:48,120 --> 00:41:50,160
Speaker 1: But yeah, the men especially I think there's a lot

968
00:41:50,160 --> 00:41:52,400
Speaker 1: of hype around Connor and Clayton. Both of them are

969
00:41:52,440 --> 00:41:55,120
Speaker 1: returning from injury, so there's kind of a fun story there.

970
00:41:56,040 --> 00:41:57,160
Speaker 4: Whether it'll happen or not.

971
00:41:58,239 --> 00:42:01,000
Speaker 5: Yeah, yeah, it'll be exciting to root for him absolutely.

972
00:42:01,080 --> 00:42:02,799
Speaker 4: All right, man, well thanks for coming on to talk

973
00:42:02,840 --> 00:42:05,520
Speaker 4: Boston with us, and I will also note before we close,

974
00:42:05,880 --> 00:42:07,960
Speaker 4: you got your Boston jacket on right now?

975
00:42:08,000 --> 00:42:08,319
Speaker 1: I do.

976
00:42:08,440 --> 00:42:09,000
Speaker 4: That's awesome.

977
00:42:09,040 --> 00:42:10,080
Speaker 5: The Boston jacket.

978
00:42:10,680 --> 00:42:14,719
Speaker 1: I refer to it incorrectly, I guess on X at

979
00:42:14,719 --> 00:42:17,200
Speaker 1: one point as a finisher's jacket. I mean, you don't

980
00:42:17,200 --> 00:42:19,520
Speaker 1: really get it when you finish. You can we were

981
00:42:19,520 --> 00:42:22,239
Speaker 1: talking before we started. Anybody can buy it. I mean

982
00:42:22,360 --> 00:42:24,080
Speaker 1: you obviously don't want to be a poser wearing this

983
00:42:24,160 --> 00:42:26,360
Speaker 1: jacket when you haven't run the race. But yeah, you

984
00:42:26,400 --> 00:42:28,200
Speaker 1: get this at the expo. It's sort of your right

985
00:42:28,239 --> 00:42:30,160
Speaker 1: of passage. And they have a different one every year,

986
00:42:30,520 --> 00:42:33,839
Speaker 1: so you can get this. I think the colors change

987
00:42:33,840 --> 00:42:35,600
Speaker 1: and stuff every year. But you can also get patches

988
00:42:35,640 --> 00:42:37,920
Speaker 1: so you can keep this jacket and put like your

989
00:42:37,960 --> 00:42:39,080
Speaker 1: years that you ran and on there.

990
00:42:39,120 --> 00:42:40,640
Speaker 5: So a lot of people you'll see these.

991
00:42:40,680 --> 00:42:43,080
Speaker 1: You'll see these like seventy year old guys walking around

992
00:42:43,120 --> 00:42:45,640
Speaker 1: the expo and they have like this jacket from nineteen

993
00:42:45,800 --> 00:42:48,520
Speaker 1: seventy with like twenty five patches on it.

994
00:42:48,600 --> 00:42:51,400
Speaker 5: So it's cool. I mean, there's so much history of

995
00:42:51,440 --> 00:42:54,320
Speaker 5: the races. It's awesome. And so I wouldencourage everybody to

996
00:42:54,320 --> 00:42:54,640
Speaker 5: watch it.

997
00:42:54,719 --> 00:42:56,240
Speaker 1: You know, it's weird that it happens on a Monday,

998
00:42:56,280 --> 00:42:58,200
Speaker 1: but you know, just stream it secretly at work.

999
00:42:58,239 --> 00:43:00,319
Speaker 5: I guess while you on your phone or something.

1000
00:43:00,400 --> 00:43:00,719
Speaker 1: There you go.

1001
00:43:00,760 --> 00:43:01,160
Speaker 2: I like it.

1002
00:43:01,200 --> 00:43:04,680
Speaker 4: Well, may there be many more Boston Jackets in your future.

1003
00:43:04,880 --> 00:43:06,239
Speaker 4: And thanks again for coming on man.

1004
00:43:06,880 --> 00:43:07,600
Speaker 5: Yeah, thanks Michael.

1005
00:43:07,640 --> 00:43:08,160
Speaker 2: This was fun.

1006
00:43:10,960 --> 00:43:13,160
Speaker 4: Welcome back to the show. So The New York Times

1007
00:43:13,200 --> 00:43:17,240
Speaker 4: recently ran an opinion piece that was rather pro ultra

1008
00:43:17,360 --> 00:43:20,440
Speaker 4: process foods. Ultra processed foods we often think of as

1009
00:43:20,560 --> 00:43:23,640
Speaker 4: junk foods, so this was a kind of surprising piece,

1010
00:43:23,920 --> 00:43:26,280
Speaker 4: but the authors made some great points. But of course

1011
00:43:26,360 --> 00:43:28,960
Speaker 4: this led to all sorts of drama, with plenty of

1012
00:43:29,000 --> 00:43:31,920
Speaker 4: readers writing in and The New York Times ran their rebuttals.

1013
00:43:32,400 --> 00:43:36,080
Speaker 4: Big old drama over ultraprocessed foods. Now, ultra process foods

1014
00:43:36,080 --> 00:43:38,600
Speaker 4: are obviously a very hot topic in the health world.

1015
00:43:38,680 --> 00:43:41,160
Speaker 4: I'm sure you've seen the word pop up on all

1016
00:43:41,200 --> 00:43:44,040
Speaker 4: sorts of stories and places telling you to never, under

1017
00:43:44,080 --> 00:43:47,759
Speaker 4: any circumstances eat those foods. But it turns out it's

1018
00:43:47,800 --> 00:43:50,600
Speaker 4: actually a lot more complicated and ultra processed foods can

1019
00:43:50,760 --> 00:43:53,279
Speaker 4: actually be useful if you think about them in the

1020
00:43:53,360 --> 00:43:55,960
Speaker 4: right way. So in order to help us think about

1021
00:43:56,000 --> 00:43:58,319
Speaker 4: them in a more productive way, I'm bringing on an

1022
00:43:58,360 --> 00:44:01,200
Speaker 4: old friend. His name is doctor Mike Roussel. He got

1023
00:44:01,200 --> 00:44:04,000
Speaker 4: his PhD in nutrition from Penn State. He has gone

1024
00:44:04,000 --> 00:44:08,560
Speaker 4: on to work with NBA players, with really busy tech executives,

1025
00:44:08,600 --> 00:44:11,880
Speaker 4: and with everyday people and he is really great and

1026
00:44:12,040 --> 00:44:15,160
Speaker 4: helping people dial in what they eat in a way

1027
00:44:15,200 --> 00:44:17,920
Speaker 4: that helps them reach their goals. And doctor Mike, by

1028
00:44:17,920 --> 00:44:20,799
Speaker 4: the way, also has a really fantastic substack with an

1029
00:44:20,840 --> 00:44:24,440
Speaker 4: even better name, and it's called dad bod Rebuilt. And

1030
00:44:24,520 --> 00:44:26,840
Speaker 4: this guy would know because he is a father of

1031
00:44:27,120 --> 00:44:30,600
Speaker 4: four teenagers. They are great kids, but they are a

1032
00:44:30,640 --> 00:44:33,600
Speaker 4: lot of work. Yet he has managed to stay extremely

1033
00:44:33,640 --> 00:44:35,920
Speaker 4: fit and eat very well. So he's going to give

1034
00:44:35,960 --> 00:44:41,399
Speaker 4: us some lessons. Now, doctor Mike, thanks for joining us.

1035
00:44:41,920 --> 00:44:43,520
Speaker 2: Yeah, of course, thanks so much for having me. This

1036
00:44:43,560 --> 00:44:44,000
Speaker 2: is awesome.

1037
00:44:44,040 --> 00:44:46,680
Speaker 4: So we're going to talk about ultra processed foods, which

1038
00:44:46,719 --> 00:44:49,719
Speaker 4: is a hot topic, became somewhat hotter because the New

1039
00:44:49,840 --> 00:44:53,920
Speaker 4: York Times, these two scientists run this piece called we

1040
00:44:53,960 --> 00:44:57,160
Speaker 4: Shouldn't Want to Eat Like Our Grandparents, and they basically

1041
00:44:57,200 --> 00:45:00,879
Speaker 4: point out there's this push towards eat real food, which

1042
00:45:00,920 --> 00:45:05,160
Speaker 4: is what our grandparents and great grandparents ate, but malnutrition

1043
00:45:05,400 --> 00:45:07,759
Speaker 4: was rampant in the past. So they're pointing out how

1044
00:45:07,840 --> 00:45:10,680
Speaker 4: basically this modern food system takes a ton of crap.

1045
00:45:11,400 --> 00:45:14,040
Speaker 4: At the same time, it's really been sort of a

1046
00:45:14,080 --> 00:45:18,000
Speaker 4: miracle overall for human health in terms of getting people

1047
00:45:18,040 --> 00:45:22,239
Speaker 4: fed avoiding malnutrition. Now, of course, when you publish a

1048
00:45:22,239 --> 00:45:24,680
Speaker 4: piece like this, there's going to be people who clop

1049
00:45:24,800 --> 00:45:29,480
Speaker 4: back and people are like, yeah, but why is everyone obese?

1050
00:45:29,480 --> 00:45:31,320
Speaker 4: Why is diabetes rampant?

1051
00:45:31,400 --> 00:45:32,480
Speaker 2: Why is xyz?

1052
00:45:33,480 --> 00:45:36,600
Speaker 4: So what was your take when you looked at those pieces?

1053
00:45:36,719 --> 00:45:39,799
Speaker 3: I sort of feel similar to the authors in that

1054
00:45:40,040 --> 00:45:43,440
Speaker 3: I think what we've done with food is amazing. You know,

1055
00:45:43,719 --> 00:45:48,640
Speaker 3: when you look at the like the landscape of food

1056
00:45:48,800 --> 00:45:53,879
Speaker 3: and nutrition and malnutrition, it is and we were talking

1057
00:45:53,880 --> 00:45:56,440
Speaker 3: in the US specifically, it's so much less than it

1058
00:45:56,480 --> 00:45:58,920
Speaker 3: ever was, Like it's not eradicated because there's still you know,

1059
00:45:59,000 --> 00:46:01,680
Speaker 3: people deal with this, but compared to what it used

1060
00:46:01,719 --> 00:46:03,960
Speaker 3: to be. And if you look at even just the

1061
00:46:04,000 --> 00:46:09,360
Speaker 3: tenor of nutrition research, it's so much fewer research is

1062
00:46:09,400 --> 00:46:13,680
Speaker 3: about preventing malnutrition, right right, and it's and it's all

1063
00:46:13,719 --> 00:46:17,160
Speaker 3: about actually dealing with diseases of overnutrition.

1064
00:46:17,719 --> 00:46:20,560
Speaker 2: Right. We've had to shove and so we had to shift.

1065
00:46:20,719 --> 00:46:22,920
Speaker 4: Yeah, in the past, it was like people were dying

1066
00:46:23,000 --> 00:46:25,800
Speaker 4: because they weren't getting enough of nutrient x y z,

1067
00:46:26,719 --> 00:46:29,120
Speaker 4: and so we start to realize this, and the government

1068
00:46:29,160 --> 00:46:31,759
Speaker 4: comes in and goes, Okay, well maybe we should add

1069
00:46:31,880 --> 00:46:35,400
Speaker 4: nutrition xyz to wheat or whatever it might be. And

1070
00:46:35,440 --> 00:46:37,319
Speaker 4: then all of a sudden, you start to see all

1071
00:46:37,320 --> 00:46:42,319
Speaker 4: these people surviving because we've solved that problem with sciencing

1072
00:46:42,360 --> 00:46:44,120
Speaker 4: our food effectively.

1073
00:46:44,320 --> 00:46:46,000
Speaker 2: Right, yeah, one hundred percent.

1074
00:46:46,080 --> 00:46:47,680
Speaker 3: You know, if you look at even just how the

1075
00:46:47,800 --> 00:46:53,279
Speaker 3: RDAs are determined from a micronutrient perspective, it's what's the

1076
00:46:53,400 --> 00:46:55,360
Speaker 3: level that we need to make sure that, you know,

1077
00:46:55,400 --> 00:46:59,200
Speaker 3: two standard deviations above the mean gets enough of this nutrient, right.

1078
00:46:59,160 --> 00:47:05,840
Speaker 4: Soda RDA is basically the recommended daily allowance of vitamin's, minerals, protein,

1079
00:47:05,880 --> 00:47:06,600
Speaker 4: those sorts of things.

1080
00:47:06,719 --> 00:47:10,240
Speaker 3: Yeah, and it's all and the I think The telling

1081
00:47:10,280 --> 00:47:14,560
Speaker 3: piece about it is the definition is purely around preventing

1082
00:47:14,640 --> 00:47:18,359
Speaker 3: disease of malnutrition. So when when those were created, that

1083
00:47:18,640 --> 00:47:24,200
Speaker 3: is what everyone was focused on. And I don't think

1084
00:47:24,719 --> 00:47:29,720
Speaker 3: oftentimes ultra processed foods and food manufacturing and food science

1085
00:47:29,800 --> 00:47:31,759
Speaker 3: all kind of get lumped in together as one thing

1086
00:47:32,400 --> 00:47:36,560
Speaker 3: where and then it becomes negative, right. But I think

1087
00:47:36,560 --> 00:47:40,840
Speaker 3: what we've done from a nutritional perspective to eradicate you know,

1088
00:47:40,880 --> 00:47:45,000
Speaker 3: they eat like the easy pickings of malnutrition is incredible.

1089
00:47:46,719 --> 00:47:52,319
Speaker 3: The like the Steve jobs unattended consequence of that is

1090
00:47:54,000 --> 00:47:56,640
Speaker 3: companies got really good at doing different things with food.

1091
00:47:56,760 --> 00:47:59,480
Speaker 3: And then these companies, you know, their jobs are to

1092
00:47:59,520 --> 00:48:01,799
Speaker 3: make money. You make money by selling food. How do

1093
00:48:01,840 --> 00:48:02,520
Speaker 3: you sell more food?

1094
00:48:02,600 --> 00:48:02,759
Speaker 2: Right?

1095
00:48:02,920 --> 00:48:05,319
Speaker 3: You make it less expensive, you make it last longer

1096
00:48:05,320 --> 00:48:07,839
Speaker 3: on the shelf, you make it taste better, and you know,

1097
00:48:08,040 --> 00:48:10,240
Speaker 3: all of those things and that's what brings you into

1098
00:48:11,560 --> 00:48:14,040
Speaker 3: ultra processed food. And I think it was funny because

1099
00:48:14,040 --> 00:48:15,520
Speaker 3: we were gonna, you know, sit and talk about this

1100
00:48:15,680 --> 00:48:19,040
Speaker 3: and I have my youngest as eleven, and he gets

1101
00:48:19,080 --> 00:48:21,360
Speaker 3: on the bus right now, later than everybody else, so

1102
00:48:21,400 --> 00:48:23,000
Speaker 3: in the morning we just kind of can chop it

1103
00:48:23,080 --> 00:48:26,160
Speaker 3: up while he's getting ready for school, and he said

1104
00:48:26,200 --> 00:48:28,479
Speaker 3: to me, He's like, Dad, He's like, why don't because

1105
00:48:28,520 --> 00:48:32,520
Speaker 3: what did I do? I made there's a like a

1106
00:48:32,600 --> 00:48:34,839
Speaker 3: chicken finger chain called raisin canes.

1107
00:48:35,200 --> 00:48:36,200
Speaker 2: And so.

1108
00:48:39,800 --> 00:48:43,440
Speaker 3: I made for the kids like this knockoff high protein,

1109
00:48:43,560 --> 00:48:47,960
Speaker 3: low fat raisin caine sauce with Greek yogurt and like

1110
00:48:48,080 --> 00:48:51,600
Speaker 3: low fat sour cream instead of mayonnaise, and they thought

1111
00:48:51,600 --> 00:48:53,319
Speaker 3: it was amazing. Myself, I was like, whoa wait, wait,

1112
00:48:53,840 --> 00:48:55,600
Speaker 3: high protein raisin caine sauce.

1113
00:48:55,719 --> 00:48:56,960
Speaker 2: How did I not know this existed?

1114
00:48:59,000 --> 00:49:03,040
Speaker 3: So so Joseph, my youngest, he had this in devices like, Dad,

1115
00:49:03,440 --> 00:49:06,480
Speaker 3: what if we go to the store and get all

1116
00:49:06,520 --> 00:49:11,879
Speaker 3: of the ingredients to make cool ranch doritos and then

1117
00:49:12,000 --> 00:49:16,600
Speaker 3: we make them tonight after school. And I was like, Joseph,

1118
00:49:16,800 --> 00:49:20,640
Speaker 3: it's like, that is a great thing to do. However,

1119
00:49:21,719 --> 00:49:26,319
Speaker 3: cool ranch doritos are ultra processed foods and by definition,

1120
00:49:27,040 --> 00:49:29,520
Speaker 3: we cannot make them in our kitchen, Like we don't

1121
00:49:29,600 --> 00:49:32,400
Speaker 3: have the tools the machinery.

1122
00:49:32,120 --> 00:49:33,200
Speaker 2: To actually make that.

1123
00:49:33,280 --> 00:49:35,640
Speaker 3: I was like, because if I'm sure you've had a

1124
00:49:35,640 --> 00:49:38,160
Speaker 3: tortilla chip and a tortilla chip and a cool ranch

1125
00:49:38,200 --> 00:49:39,719
Speaker 3: to rito, they do not taste the same.

1126
00:49:40,040 --> 00:49:42,800
Speaker 2: At all. And you know, for me, like that's the crux.

1127
00:49:42,840 --> 00:49:46,680
Speaker 3: And I do a lot of work with student athletes,

1128
00:49:46,800 --> 00:49:51,480
Speaker 3: high school student athletes, collegiate student athletes, and then also

1129
00:49:51,600 --> 00:49:53,680
Speaker 3: you know, with my own kids. And that's one of

1130
00:49:53,680 --> 00:49:56,279
Speaker 3: the things like with ultra processed foods, you know, don't

1131
00:49:56,280 --> 00:49:58,640
Speaker 3: really talk about like ultra like the word ultra process

1132
00:49:58,680 --> 00:50:00,879
Speaker 3: food with them as much, but it's these are things

1133
00:50:00,920 --> 00:50:02,080
Speaker 3: that we can't make in the kitchen.

1134
00:50:02,400 --> 00:50:05,560
Speaker 2: Yeah, and we have to be aware that these things

1135
00:50:05,560 --> 00:50:08,200
Speaker 2: are also really easy to consume.

1136
00:50:08,640 --> 00:50:12,120
Speaker 3: Yeah, Like you could, like I laugh, like you could

1137
00:50:12,120 --> 00:50:14,120
Speaker 3: take a pizza hut pizza which is not the same

1138
00:50:14,160 --> 00:50:17,279
Speaker 3: one that they had when we were kids, right, and

1139
00:50:17,360 --> 00:50:19,560
Speaker 3: you could if you had no teeth, you could still eat.

1140
00:50:19,360 --> 00:50:21,040
Speaker 2: It, right.

1141
00:50:21,040 --> 00:50:23,440
Speaker 4: You can just gum this right down.

1142
00:50:23,920 --> 00:50:25,759
Speaker 3: Right, which is one of the things, like one of

1143
00:50:25,760 --> 00:50:28,840
Speaker 3: the characteristics of with ultra process foods. There's a research

1144
00:50:28,840 --> 00:50:31,760
Speaker 3: study showed that you can eat more calories per bite

1145
00:50:31,800 --> 00:50:32,320
Speaker 3: like faster.

1146
00:50:32,520 --> 00:50:34,279
Speaker 4: Yeah, so let's actually talk about this. Are you talking

1147
00:50:34,320 --> 00:50:38,520
Speaker 4: about the Kevin Hall study? Yeah, yeah, yeah, So we'll quickly.

1148
00:50:38,200 --> 00:50:38,839
Speaker 2: Walk through that.

1149
00:50:39,040 --> 00:50:41,120
Speaker 4: This guy and I'm probably gonna get the specifics wrong,

1150
00:50:41,160 --> 00:50:43,440
Speaker 4: but basically what this guy did is he took a

1151
00:50:43,640 --> 00:50:47,719
Speaker 4: group of people put him in like a metabolic word, right,

1152
00:50:48,480 --> 00:50:51,920
Speaker 4: and which is where you're counting. Actually you walk us

1153
00:50:51,920 --> 00:50:53,239
Speaker 4: through that you have the PhD.

1154
00:50:53,280 --> 00:50:56,520
Speaker 2: What am I doing here? Those good nos like does

1155
00:50:56,600 --> 00:50:57,239
Speaker 2: drink in my tea?

1156
00:50:57,280 --> 00:51:01,200
Speaker 3: And getting ready to hear it? So basically these metabolic

1157
00:51:01,239 --> 00:51:03,160
Speaker 3: wards up there aren't a lot of them because they're

1158
00:51:03,160 --> 00:51:07,520
Speaker 3: pretty extensive, but it's an extreme controlled environment where they're

1159
00:51:07,560 --> 00:51:10,719
Speaker 3: measuring gas exchange from the people that are there, they're

1160
00:51:10,760 --> 00:51:12,960
Speaker 3: weighing and measuring all the food that's going in, so

1161
00:51:13,000 --> 00:51:16,319
Speaker 3: they truly know what has entered the human and what

1162
00:51:16,360 --> 00:51:19,960
Speaker 3: has exited the human from that down to the down

1163
00:51:20,000 --> 00:51:21,120
Speaker 3: to the periodic.

1164
00:51:20,680 --> 00:51:21,600
Speaker 2: Table of elements.

1165
00:51:22,239 --> 00:51:25,160
Speaker 3: And you could do some really cool you could do

1166
00:51:25,200 --> 00:51:26,759
Speaker 3: some really cool research, but there aren't a lot of

1167
00:51:26,760 --> 00:51:31,279
Speaker 3: places that have these facilities, as you can imagine. Yeah,

1168
00:51:31,320 --> 00:51:33,799
Speaker 3: and so what they they started. One of the things

1169
00:51:33,840 --> 00:51:35,840
Speaker 3: they did was they were looking at ultra processed foods

1170
00:51:35,920 --> 00:51:40,719
Speaker 3: versus non processed foods and consumption patterns and when they

1171
00:51:40,719 --> 00:51:43,239
Speaker 3: provide people with food what happens. And I one of

1172
00:51:43,280 --> 00:51:47,440
Speaker 3: the most interesting findings is that with ultra processed foods,

1173
00:51:47,480 --> 00:51:50,000
Speaker 3: you can just eat more calories per bite and more

1174
00:51:50,040 --> 00:51:56,120
Speaker 3: calories per time than non processed foods, and that is

1175
00:51:56,160 --> 00:51:58,960
Speaker 3: something that people don't consider.

1176
00:52:00,200 --> 00:52:04,320
Speaker 4: In the study, they fed them meals that were matched

1177
00:52:04,800 --> 00:52:07,480
Speaker 4: very similar meals they're matched for like protein, and they

1178
00:52:07,520 --> 00:52:10,440
Speaker 4: basically like you know, shove the food into the ward

1179
00:52:10,920 --> 00:52:14,360
Speaker 4: and they say, okay, eat until you're full. And so

1180
00:52:14,520 --> 00:52:17,800
Speaker 4: for whatever it was, a week they're eating these non

1181
00:52:18,480 --> 00:52:19,799
Speaker 4: processed versions.

1182
00:52:19,480 --> 00:52:20,600
Speaker 2: Of the food.

1183
00:52:21,080 --> 00:52:24,040
Speaker 4: The other week they're eating the ultra processed versions of

1184
00:52:24,080 --> 00:52:25,839
Speaker 4: the food. And then they're saying, okay, well, how much

1185
00:52:25,880 --> 00:52:28,799
Speaker 4: did people actually eat? And we told them, like, just

1186
00:52:28,840 --> 00:52:32,040
Speaker 4: eat until you're full. When they eat the ultra process version,

1187
00:52:32,120 --> 00:52:35,200
Speaker 4: they eat about it's like five hundred extra calories a day.

1188
00:52:36,160 --> 00:52:38,200
Speaker 4: And it goes back to the fact to your point

1189
00:52:38,200 --> 00:52:41,080
Speaker 4: about you can just gum this stuff down and it's

1190
00:52:41,080 --> 00:52:44,840
Speaker 4: not as filling. People just eat the food faster, and

1191
00:52:44,880 --> 00:52:47,879
Speaker 4: there's more calories per bite in general. So if you're

1192
00:52:47,920 --> 00:52:50,480
Speaker 4: eating faster and the food has more calories, all of

1193
00:52:50,520 --> 00:52:54,279
Speaker 4: a sudden, you've eaten a lot more food without necessarily

1194
00:52:54,360 --> 00:52:58,000
Speaker 4: meaning to or realizing. And then that in turn where

1195
00:52:58,040 --> 00:53:02,239
Speaker 4: the whole health argument comes in, is that you get

1196
00:53:02,280 --> 00:53:05,840
Speaker 4: people who end up eating more than they're burning food wise,

1197
00:53:05,920 --> 00:53:08,319
Speaker 4: so people gain weight and then health problems come in

1198
00:53:08,440 --> 00:53:12,839
Speaker 4: when people tip into obesity more or less. So it's

1199
00:53:12,840 --> 00:53:15,239
Speaker 4: not like the ultra processed food. I mean, maybe you

1200
00:53:15,239 --> 00:53:18,880
Speaker 4: could argue it is. It's not like it's inherently evil.

1201
00:53:19,800 --> 00:53:22,680
Speaker 4: It's more just people tend to eat more of it,

1202
00:53:23,280 --> 00:53:26,640
Speaker 4: and when you eat more of something, you might tip

1203
00:53:26,719 --> 00:53:29,480
Speaker 4: into obesity, and then there's health implications with that.

1204
00:53:30,960 --> 00:53:35,759
Speaker 3: Yeah, So I think your verbiage of inherently evil is

1205
00:53:35,760 --> 00:53:41,040
Speaker 3: a good one because I think when we start putting

1206
00:53:41,800 --> 00:53:47,319
Speaker 3: this like evil versus good veil over foods that we eat,

1207
00:53:47,400 --> 00:53:51,120
Speaker 3: companies that make the food, et cetera, it's not very

1208
00:53:51,200 --> 00:53:55,480
Speaker 3: useful because I actually think these different kinds of foods

1209
00:53:55,600 --> 00:53:58,720
Speaker 3: have utility in different places and.

1210
00:54:00,120 --> 00:54:00,880
Speaker 2: Young athletes.

1211
00:54:01,040 --> 00:54:07,640
Speaker 3: It's a wonderful dichotomy because for a young athlete who's

1212
00:54:07,680 --> 00:54:11,280
Speaker 3: burning a lot of calories to meet their calorie needs

1213
00:54:11,920 --> 00:54:15,600
Speaker 3: to do it with what I would consider minimally processed foods.

1214
00:54:15,600 --> 00:54:17,280
Speaker 2: So these are foods essentially in their.

1215
00:54:19,280 --> 00:54:21,320
Speaker 3: Natural is such a loaded term, and so I apologize

1216
00:54:21,360 --> 00:54:24,839
Speaker 3: for using it like natural state. Like imagine a carrot, right,

1217
00:54:25,239 --> 00:54:29,840
Speaker 3: or something that's been manually processed to extract a nutrient

1218
00:54:29,960 --> 00:54:33,360
Speaker 3: like olive oil, right, so the all of has been squeezed,

1219
00:54:33,400 --> 00:54:35,640
Speaker 3: the oil is extracted, and so you have olive oil.

1220
00:54:36,360 --> 00:54:39,800
Speaker 3: So those two there's like this four tier system for

1221
00:54:40,760 --> 00:54:43,680
Speaker 3: food processing. Those are the first two tiers, and I

1222
00:54:43,840 --> 00:54:46,360
Speaker 3: group those together and just call them minimally processed foods.

1223
00:54:46,600 --> 00:54:49,120
Speaker 3: So another example, like oats, for example, would be a

1224
00:54:49,120 --> 00:54:52,239
Speaker 3: minimally processed food, like it's been manually mashed so you

1225
00:54:52,239 --> 00:54:54,000
Speaker 3: can actually you know, consume it.

1226
00:54:54,200 --> 00:54:58,600
Speaker 4: Yeah, just so people kind of understand the ultra process

1227
00:54:58,719 --> 00:55:02,160
Speaker 4: version of like, let's oats for an example. If you

1228
00:55:02,280 --> 00:55:04,640
Speaker 4: just have the oats that have been rolled over so

1229
00:55:04,680 --> 00:55:06,760
Speaker 4: you can have them in your eat, in your oatmeal,

1230
00:55:07,480 --> 00:55:10,560
Speaker 4: that's minimally processed. But when you take the oats and

1231
00:55:10,640 --> 00:55:13,920
Speaker 4: you bind them in sugar, and you throw in chocolate

1232
00:55:14,000 --> 00:55:17,920
Speaker 4: chips and raisins and like sugar dusting and frosting on

1233
00:55:17,960 --> 00:55:19,759
Speaker 4: the top, and now you have the sort of like

1234
00:55:19,880 --> 00:55:21,680
Speaker 4: oatmeal bar. Now we're getting into.

1235
00:55:21,560 --> 00:55:22,800
Speaker 2: Ultra processed territory.

1236
00:55:22,880 --> 00:55:25,840
Speaker 4: And you're wrapping it, you're throwing in all these preservatives,

1237
00:55:25,880 --> 00:55:27,520
Speaker 4: you're doing all these things. So it'll sit on the

1238
00:55:27,520 --> 00:55:31,720
Speaker 4: shelf for a long time. One Two, it will taste

1239
00:55:31,719 --> 00:55:35,040
Speaker 4: so much damn better. Then you're playing oatmeal like it's

1240
00:55:35,080 --> 00:55:37,120
Speaker 4: just like this explosion of flavor in your mouth.

1241
00:55:38,160 --> 00:55:41,880
Speaker 3: So the yeah, So the next one would be so

1242
00:55:41,920 --> 00:55:46,000
Speaker 3: there's there's unprocessed, and then it's depending on how you

1243
00:55:46,040 --> 00:55:48,640
Speaker 3: look at it, like culinary or manually processed, which is

1244
00:55:48,680 --> 00:55:52,200
Speaker 3: like the oat And then there's processed foods. Processed foods

1245
00:55:52,360 --> 00:55:54,680
Speaker 3: you could still make in your own kitchen, and they

1246
00:55:54,760 --> 00:55:59,560
Speaker 3: usually have a salt, sugar fat added to them, or

1247
00:55:59,600 --> 00:56:02,640
Speaker 3: some percentservatives. Right, So salt is often a very common preservative.

1248
00:56:02,920 --> 00:56:06,840
Speaker 3: So processed foods that generally people love, like a nice salami,

1249
00:56:07,600 --> 00:56:10,759
Speaker 3: you know, like that sort of thing, sausage like that

1250
00:56:10,800 --> 00:56:12,919
Speaker 3: food is also delicious, but it's a processed food because

1251
00:56:12,920 --> 00:56:16,000
Speaker 3: they've added the salt and some of the maybe nitrates

1252
00:56:16,040 --> 00:56:20,120
Speaker 3: for the preservative. So in your example of oatmeal, you know,

1253
00:56:20,160 --> 00:56:21,640
Speaker 3: something I grew up on as a kid just because

1254
00:56:21,640 --> 00:56:24,440
Speaker 3: we hadn't know any better, like the apple cinnamon instant

1255
00:56:24,440 --> 00:56:27,360
Speaker 3: oatmeal packets, right, So they take that they've added sugar

1256
00:56:27,360 --> 00:56:30,960
Speaker 3: to oatmeal that becomes processed. Ultra process would be one

1257
00:56:30,960 --> 00:56:34,560
Speaker 3: step further, which you know, which you further elaborated. They've

1258
00:56:34,560 --> 00:56:38,040
Speaker 3: added other things. It's now a bar. It's coated in

1259
00:56:38,040 --> 00:56:41,040
Speaker 3: this delicious coating. You could not make this because you

1260
00:56:41,040 --> 00:56:43,520
Speaker 3: don't have an extrusion machine in your kitchen, right, so

1261
00:56:43,600 --> 00:56:45,799
Speaker 3: you couldn't make it. And it'll last on the shelf

1262
00:56:45,800 --> 00:56:47,480
Speaker 3: for two and a half years. So that would be

1263
00:56:47,560 --> 00:56:50,080
Speaker 3: ultra process and that's like the evolution of these things.

1264
00:56:50,960 --> 00:56:54,200
Speaker 3: And just because it could last for two years and

1265
00:56:54,320 --> 00:56:57,920
Speaker 3: is coated in sugar and you could probably eat it

1266
00:56:57,920 --> 00:57:03,440
Speaker 3: without teeth, that doesn't necessarily mean it's bad. Because if

1267
00:57:03,480 --> 00:57:07,840
Speaker 3: I'm looking at an athlete who is playing two games

1268
00:57:08,640 --> 00:57:12,200
Speaker 3: in ninety degree weather with a fifty minute break in between,

1269
00:57:13,920 --> 00:57:15,960
Speaker 3: what I need that athlete to eat in between is

1270
00:57:15,960 --> 00:57:18,440
Speaker 3: something that they're going to be able to consume very quickly,

1271
00:57:18,760 --> 00:57:20,640
Speaker 3: taste good because they're going to want to eat it

1272
00:57:20,640 --> 00:57:22,760
Speaker 3: because they're too hot to really want to consume. But

1273
00:57:22,800 --> 00:57:25,320
Speaker 3: we need to get them the calories, something that's going

1274
00:57:25,400 --> 00:57:28,520
Speaker 3: to be digested quickly, like basically most of what would

1275
00:57:28,560 --> 00:57:31,880
Speaker 3: check the box for an ultra processed food. And so

1276
00:57:31,960 --> 00:57:34,680
Speaker 3: it really becomes down to where are you going to

1277
00:57:35,080 --> 00:57:39,440
Speaker 3: use this food in your life. That's where ultra processed

1278
00:57:39,440 --> 00:57:41,439
Speaker 3: foods can be really good. Protein powder is a great

1279
00:57:41,440 --> 00:57:44,440
Speaker 3: example protein powders is definitely like try making way protein

1280
00:57:44,480 --> 00:57:47,200
Speaker 3: isolate in your kitchen, like good luck, right, Like you

1281
00:57:47,280 --> 00:57:50,360
Speaker 3: can't get you can't get an ion exchange way extractor

1282
00:57:50,400 --> 00:57:53,520
Speaker 3: off of Facebook marketplace, but oh.

1283
00:57:54,160 --> 00:57:56,360
Speaker 4: Vegas, I think I could probably get you one about

1284
00:57:56,400 --> 00:57:57,160
Speaker 4: twenty minutes.

1285
00:57:58,400 --> 00:58:01,120
Speaker 2: But it's a great that is a great food.

1286
00:58:01,160 --> 00:58:03,960
Speaker 3: That's a great nutritional tool to have, and it helps

1287
00:58:04,400 --> 00:58:06,960
Speaker 3: all kinds of people meet their protein needs on a

1288
00:58:07,000 --> 00:58:11,840
Speaker 3: consistent basis. So you know where we started talking about this,

1289
00:58:11,920 --> 00:58:14,280
Speaker 3: talk about the the Kevin Hall study and ultra processed

1290
00:58:14,280 --> 00:58:18,040
Speaker 3: foods that you can eat them faster and they taste better.

1291
00:58:18,240 --> 00:58:21,000
Speaker 3: That's really where the problem comes in because you would

1292
00:58:21,080 --> 00:58:23,920
Speaker 3: look at something and say, I'm going to eat this

1293
00:58:23,960 --> 00:58:27,320
Speaker 3: because it's less expensive, more convenient. Oh, by the way,

1294
00:58:27,480 --> 00:58:30,320
Speaker 3: it also has five hundred calories and you can eat

1295
00:58:30,320 --> 00:58:33,320
Speaker 3: it in six and a half seconds.

1296
00:58:33,640 --> 00:58:36,560
Speaker 2: Yeah, I think they're good. Like that's the problem.

1297
00:58:36,760 --> 00:58:42,600
Speaker 4: An extreme example would be let's say you had two

1298
00:58:42,680 --> 00:58:47,800
Speaker 4: slices of Domino's pizza. Anyone could eat that in two minutes,

1299
00:58:48,120 --> 00:58:50,280
Speaker 4: and you would go, you know what sounds great right now?

1300
00:58:50,320 --> 00:58:53,760
Speaker 4: A third slice of Domino's pizza. If you had five

1301
00:58:53,840 --> 00:58:57,000
Speaker 4: hundred calories and apples, Oh my god, you could probably

1302
00:58:57,000 --> 00:59:00,000
Speaker 4: only eat three of them, which would be three hundred calories,

1303
00:59:00,040 --> 00:59:01,760
Speaker 4: and they'd be like, oh my god, I'm so full

1304
00:59:01,840 --> 00:59:03,920
Speaker 4: off of these apples. I do not want to eat

1305
00:59:03,960 --> 00:59:06,720
Speaker 4: another apple for at least twenty four hours. And so

1306
00:59:06,760 --> 00:59:08,120
Speaker 4: then you do the math and you're like, oh, I

1307
00:59:08,120 --> 00:59:12,680
Speaker 4: could see how if you were eating mostly less processed food,

1308
00:59:13,160 --> 00:59:14,959
Speaker 4: you're just going to eat up end up eating less

1309
00:59:15,000 --> 00:59:16,960
Speaker 4: over the course of a day compared to if you're

1310
00:59:17,000 --> 00:59:20,320
Speaker 4: getting your food mainly from ultra process stuff. And so

1311
00:59:20,360 --> 00:59:24,560
Speaker 4: it just pushes people into too much prospectively exactly.

1312
00:59:25,400 --> 00:59:28,560
Speaker 3: And I think one of the other interesting pieces about

1313
00:59:28,560 --> 00:59:32,760
Speaker 3: that too, and it's on the food business side, is

1314
00:59:33,000 --> 00:59:35,120
Speaker 3: one of the things that gets stripped out of food

1315
00:59:36,000 --> 00:59:39,440
Speaker 3: is as it moves down the processing chain are vitamins

1316
00:59:39,920 --> 00:59:43,800
Speaker 3: and fiber, right, because in order to consume it faster

1317
00:59:43,880 --> 00:59:46,960
Speaker 3: and easier, you need to remove the ruffage. And oftentimes

1318
00:59:47,000 --> 00:59:49,720
Speaker 3: the ruffage, especially like in grains, is where these nutrients

1319
00:59:49,760 --> 00:59:53,240
Speaker 3: contain are housed. And so right now, like I was

1320
00:59:53,320 --> 00:59:56,560
Speaker 3: just talking to someone who is at Expo West and

1321
00:59:57,040 --> 01:00:01,160
Speaker 3: he was saying he expected it to be all about creating, right,

1322
01:00:01,600 --> 01:00:04,080
Speaker 3: because creatine is like really hot right now again.

1323
01:00:04,840 --> 01:00:06,160
Speaker 2: But it was all about fiber.

1324
01:00:07,240 --> 01:00:10,720
Speaker 3: And I think that, to me is really interesting because

1325
01:00:12,040 --> 01:00:14,160
Speaker 3: I have long felt fiber is like one of the

1326
01:00:14,160 --> 01:00:16,760
Speaker 3: most underrated nutrients. Like if you were to look at

1327
01:00:16,960 --> 01:00:20,680
Speaker 3: what should you focus on to improve your overall nutrition,

1328
01:00:20,720 --> 01:00:22,360
Speaker 3: and you focus on your protein intake and you focus

1329
01:00:22,360 --> 01:00:28,800
Speaker 3: on a fibrin fiber, well, because fiber tracks with other

1330
01:00:30,040 --> 01:00:32,040
Speaker 3: food properties, that's really helpful.

1331
01:00:32,800 --> 01:00:33,040
Speaker 1: You know.

1332
01:00:33,240 --> 01:00:37,000
Speaker 2: So if you are choosing higher fiber.

1333
01:00:36,680 --> 01:00:40,760
Speaker 3: Foods, So you're eating broccoli, you're eating spinach, you're eating beans,

1334
01:00:40,800 --> 01:00:44,919
Speaker 3: you're eating lentils, You're you're eating brown rice, you're eating

1335
01:00:44,920 --> 01:00:47,600
Speaker 3: whole grain bread. So you're eating all these these foods

1336
01:00:47,600 --> 01:00:50,520
Speaker 3: that are going to require a lot more chewing and

1337
01:00:50,560 --> 01:00:53,120
Speaker 3: they're going to require a lot more time to eat.

1338
01:00:53,160 --> 01:00:55,959
Speaker 3: It's like kind of basically the opposite of the ultra

1339
01:00:56,000 --> 01:01:00,800
Speaker 3: processed foods. But what's happening now is that fiber is

1340
01:01:00,840 --> 01:01:05,040
Speaker 3: becoming an additive. And this was I mean, god, this

1341
01:01:05,200 --> 01:01:05,919
Speaker 3: was years ago.

1342
01:01:06,080 --> 01:01:06,920
Speaker 2: Ten years ago.

1343
01:01:07,880 --> 01:01:11,480
Speaker 3: I was giving a talk at the Pea Performances chim

1344
01:01:11,520 --> 01:01:13,120
Speaker 3: in Manhattan that was run by you know, one of

1345
01:01:13,160 --> 01:01:16,480
Speaker 3: my mentors, Joe Dowdell, and was talking about and that

1346
01:01:16,560 --> 01:01:17,960
Speaker 3: was right when Quest bars came out.

1347
01:01:18,000 --> 01:01:20,160
Speaker 2: In Quest they were like really popular, like when they.

1348
01:01:20,080 --> 01:01:23,520
Speaker 3: First hit and they were one of the first brands

1349
01:01:23,560 --> 01:01:27,080
Speaker 3: to really make it with these functional fibers to make

1350
01:01:27,160 --> 01:01:28,800
Speaker 3: up a lot of the bar. So if you looked

1351
01:01:28,800 --> 01:01:31,800
Speaker 3: at the bar, it had twenty grams fifteen twenty grams

1352
01:01:31,800 --> 01:01:35,640
Speaker 3: of fiber. And so one of the trainers raised their

1353
01:01:35,640 --> 01:01:37,480
Speaker 3: hand because we were talking about fiber, and he's like, yeah,

1354
01:01:37,480 --> 01:01:40,320
Speaker 3: but is this all the same? Because if I eat

1355
01:01:40,480 --> 01:01:43,120
Speaker 3: a Quest bar and get fifteen grams of fiber, or

1356
01:01:43,160 --> 01:01:46,000
Speaker 3: I eat a cup and a half of beans and

1357
01:01:46,040 --> 01:01:48,680
Speaker 3: get ten to fifteen grams of fiber, I feel a

1358
01:01:48,680 --> 01:01:53,960
Speaker 3: lot different. And so how science will then talk about

1359
01:01:54,000 --> 01:01:57,120
Speaker 3: this differently is they call it intact fiber, right versus

1360
01:01:57,280 --> 01:02:01,520
Speaker 3: functional fiber. And so you really want to on intact

1361
01:02:01,560 --> 01:02:04,280
Speaker 3: fiber because just like protein was such a buzzword, it

1362
01:02:04,280 --> 01:02:06,440
Speaker 3: started getting added to everything and it was like if

1363
01:02:06,440 --> 01:02:08,840
Speaker 3: it had protein, it had to be good. That's where

1364
01:02:08,880 --> 01:02:11,400
Speaker 3: it's going with fiber now. But it's all of these

1365
01:02:11,440 --> 01:02:14,960
Speaker 3: ultra processed foods that are having prebiotic fibers or other

1366
01:02:15,040 --> 01:02:18,560
Speaker 3: types of fibers added to them that aren't well. I

1367
01:02:18,600 --> 01:02:19,640
Speaker 3: really think what we're gonna find.

1368
01:02:19,760 --> 01:02:20,040
Speaker 2: They don't.

1369
01:02:20,160 --> 01:02:21,760
Speaker 3: They're not gonna have the same effects. They're not going

1370
01:02:21,840 --> 01:02:23,440
Speaker 3: to have the same society effects. They're not gonna have

1371
01:02:23,440 --> 01:02:25,720
Speaker 3: the same effects on your GI track. And so there

1372
01:02:25,760 --> 01:02:29,440
Speaker 3: is such a value in these minimally processed foods because

1373
01:02:29,480 --> 01:02:34,600
Speaker 3: of the nutrient package that they all bring. But ultra

1374
01:02:34,720 --> 01:02:37,920
Speaker 3: process and processed foods definitely have a place because they

1375
01:02:37,960 --> 01:02:39,520
Speaker 3: have a really good functionality in.

1376
01:02:39,480 --> 01:02:42,800
Speaker 4: Our lives, meaning they're convenient. It's like, let's give protein

1377
01:02:42,840 --> 01:02:45,440
Speaker 4: as an example. If I was to try and carry

1378
01:02:45,480 --> 01:02:50,560
Speaker 4: around the least process type of protein I could, I

1379
01:02:50,640 --> 01:02:53,440
Speaker 4: might fill a ziplock bag full of grilled chicken and

1380
01:02:53,480 --> 01:02:56,320
Speaker 4: carry it around in my backpack as I fly around,

1381
01:02:56,360 --> 01:03:01,120
Speaker 4: which is weird and also like is it is it

1382
01:03:01,160 --> 01:03:04,320
Speaker 4: gonna smell weird? Whereas if I go, all right, I

1383
01:03:04,360 --> 01:03:07,800
Speaker 4: got a fifteen hour flight, I want to eat something

1384
01:03:07,840 --> 01:03:10,720
Speaker 4: that's not terrible. I want to get some protein. Here's

1385
01:03:10,720 --> 01:03:13,040
Speaker 4: your protein bar And it's like, okay, that makes sense,

1386
01:03:13,080 --> 01:03:14,720
Speaker 4: it's in the package. I can eat it. You know what,

1387
01:03:14,960 --> 01:03:16,840
Speaker 4: would the grilled chicken be better? Yeah, but I'm on

1388
01:03:16,880 --> 01:03:19,080
Speaker 4: a fifteen hour flight, Like that's not going to work.

1389
01:03:19,120 --> 01:03:21,560
Speaker 4: So a lot of these foods that are kind of

1390
01:03:21,640 --> 01:03:24,120
Speaker 4: like the I guess I would call them fitnessy foods

1391
01:03:24,840 --> 01:03:27,400
Speaker 4: just sort of give you an option that's more practical.

1392
01:03:27,480 --> 01:03:30,520
Speaker 4: Is it optimal? Probably not? Is it more practical? And

1393
01:03:30,640 --> 01:03:32,880
Speaker 4: is it better than going, well, I'm just gonna sit

1394
01:03:32,920 --> 01:03:35,439
Speaker 4: on this flight and eat Doritos and Checks mix and

1395
01:03:35,680 --> 01:03:36,280
Speaker 4: Coca cola?

1396
01:03:36,480 --> 01:03:37,320
Speaker 2: Yes? Probably.

1397
01:03:37,360 --> 01:03:40,160
Speaker 4: So it just sort of comes down to, like, don't

1398
01:03:40,240 --> 01:03:43,400
Speaker 4: let perfect be the enemy of good in a way.

1399
01:03:43,600 --> 01:03:46,680
Speaker 3: Yeah, well, I think what it also does is it

1400
01:03:46,720 --> 01:03:53,000
Speaker 3: doesn't give you the form in which you consume nutrients

1401
01:03:53,200 --> 01:03:54,280
Speaker 3: changes the experience.

1402
01:03:55,120 --> 01:03:56,400
Speaker 2: And so we've known you know this.

1403
01:03:56,720 --> 01:03:58,320
Speaker 3: We talked about the vin Hall study, but this is

1404
01:03:58,320 --> 01:04:00,800
Speaker 3: really goes back to Barbarolls was a professor when I

1405
01:04:00,800 --> 01:04:03,280
Speaker 3: was at Penn State with her energy density work, which

1406
01:04:03,320 --> 01:04:05,919
Speaker 3: was that basically, if you know the volume of food

1407
01:04:05,960 --> 01:04:09,280
Speaker 3: that you eat, it drives you know, which is the

1408
01:04:09,320 --> 01:04:11,760
Speaker 3: weight of the food that you're consuming is the main factor?

1409
01:04:11,840 --> 01:04:13,000
Speaker 2: Not the calories yea?

1410
01:04:13,320 --> 01:04:15,320
Speaker 4: And how much room it takes up in your stomach

1411
01:04:15,360 --> 01:04:17,040
Speaker 4: per calorie effectively.

1412
01:04:16,680 --> 01:04:19,320
Speaker 3: Yes, yes, yeah, yes, And so like if you ate

1413
01:04:20,120 --> 01:04:22,720
Speaker 3: a pound, like they would do this with kids, so

1414
01:04:22,720 --> 01:04:24,920
Speaker 3: they would give them macaroni and cheese, and then they

1415
01:04:24,920 --> 01:04:27,000
Speaker 3: would give them macaroni and cheese, but they would blend

1416
01:04:27,080 --> 01:04:31,040
Speaker 3: in like zucchini and squash, and they would give them

1417
01:04:31,080 --> 01:04:35,440
Speaker 3: the same amount of weight, but the calories were different

1418
01:04:35,480 --> 01:04:37,400
Speaker 3: because there was you know, zucchini and squash has like

1419
01:04:37,400 --> 01:04:40,800
Speaker 3: no calories and the kids would be just as full,

1420
01:04:41,040 --> 01:04:43,440
Speaker 3: but they would eat significantly less calories when there was

1421
01:04:43,480 --> 01:04:46,000
Speaker 3: the vegetables blended into it. So it just goes to

1422
01:04:46,040 --> 01:04:48,360
Speaker 3: show we lose Infants have it because they can actually

1423
01:04:48,400 --> 01:04:52,280
Speaker 3: regulate calorie and take if they manipulate calorie content of formula,

1424
01:04:52,600 --> 01:04:56,720
Speaker 3: like infants will stop based on the calories consumed, but

1425
01:04:57,080 --> 01:04:59,960
Speaker 3: they're very quickly in life that goes out the window

1426
01:05:00,040 --> 01:05:02,720
Speaker 3: and it's all weight and volume.

1427
01:05:03,560 --> 01:05:04,400
Speaker 2: And so when we.

1428
01:05:04,280 --> 01:05:07,160
Speaker 3: Think, hey, I'm going to have this protein bar twenty

1429
01:05:07,200 --> 01:05:10,240
Speaker 3: five grands of protein and then in your mind you're

1430
01:05:10,240 --> 01:05:11,400
Speaker 3: thinking I'm eating protein.

1431
01:05:11,440 --> 01:05:13,520
Speaker 2: It's satiating and all these other things.

1432
01:05:13,880 --> 01:05:16,040
Speaker 3: You lose that when you eat it in the bar

1433
01:05:16,160 --> 01:05:18,960
Speaker 3: form or you drink it in the shake form. Like

1434
01:05:19,040 --> 01:05:22,440
Speaker 3: research from Heather Lady, who's just a prolific protein researcher.

1435
01:05:22,720 --> 01:05:26,200
Speaker 3: She showed years ago that the satiety or the fullness

1436
01:05:26,200 --> 01:05:29,080
Speaker 3: that you feel after drinking a protein shake versus after

1437
01:05:29,160 --> 01:05:31,440
Speaker 3: eating whole protein is significantly different.

1438
01:05:31,640 --> 01:05:31,800
Speaker 2: You know.

1439
01:05:31,840 --> 01:05:33,760
Speaker 3: One of the reasons, like people taut protein is because

1440
01:05:33,760 --> 01:05:36,000
Speaker 3: it's satidy. But when you drink a protein shake, it's

1441
01:05:36,000 --> 01:05:39,520
Speaker 3: like nothing. You know, it's like drinking it's like eating rice.

1442
01:05:39,760 --> 01:05:42,080
Speaker 3: Like there's a tidy value is extremely small.

1443
01:05:42,200 --> 01:05:45,840
Speaker 4: So when you're working with clients and you've worked with people,

1444
01:05:45,920 --> 01:05:49,320
Speaker 4: you've worked with NBA players, you've worked with busy tech execs,

1445
01:05:49,320 --> 01:05:52,320
Speaker 4: you've worked with just everyday people, how do you tell

1446
01:05:52,360 --> 01:05:54,840
Speaker 4: them to use this? And I remember at one point

1447
01:05:54,880 --> 01:05:58,120
Speaker 4: you did like an ultra processed Food Challenge where you

1448
01:05:58,240 --> 01:06:00,919
Speaker 4: challenge all these people you work with, like, donate any

1449
01:06:01,000 --> 01:06:03,920
Speaker 4: ultra process food and you've got some really interesting results.

1450
01:06:03,920 --> 01:06:05,680
Speaker 4: So tell me what that is like and what you

1451
01:06:05,760 --> 01:06:07,040
Speaker 4: tell people to actually do.

1452
01:06:08,040 --> 01:06:09,880
Speaker 2: Yeah, so I have a challenge.

1453
01:06:09,920 --> 01:06:12,800
Speaker 3: I call it like the thirty Day Minimally Processed Food Challenge,

1454
01:06:14,240 --> 01:06:17,200
Speaker 3: which basically walks you through a new lesson every day

1455
01:06:17,200 --> 01:06:19,800
Speaker 3: on increasing your awareness around food processing.

1456
01:06:19,840 --> 01:06:23,080
Speaker 2: And then also, how do you do this. One of

1457
01:06:23,080 --> 01:06:24,320
Speaker 2: the things that.

1458
01:06:24,280 --> 01:06:26,720
Speaker 3: I do when I work with people in this is

1459
01:06:26,840 --> 01:06:29,960
Speaker 3: for the most part, everybody is in the I need

1460
01:06:29,960 --> 01:06:32,560
Speaker 3: to control the amount of calories that I'm consuming. Business,

1461
01:06:33,400 --> 01:06:36,680
Speaker 3: there are very few people that need more calories.

1462
01:06:37,120 --> 01:06:40,600
Speaker 2: You know. It's more athletes younger, you know.

1463
01:06:40,560 --> 01:06:43,240
Speaker 3: Student athletes or college athletes, like they need to consume

1464
01:06:43,240 --> 01:06:47,360
Speaker 3: more calories. Everybody else is how do I control or

1465
01:06:47,440 --> 01:06:49,320
Speaker 3: hold back calorie consumption?

1466
01:06:49,520 --> 01:06:49,720
Speaker 2: Right?

1467
01:06:50,400 --> 01:06:52,919
Speaker 3: And except for maybe a guy like you, And so

1468
01:06:53,120 --> 01:06:55,880
Speaker 3: for those you know, for us mere mortals who are

1469
01:06:55,880 --> 01:07:00,560
Speaker 3: looking to not over consume minimally processed foods, be comes

1470
01:07:01,280 --> 01:07:04,320
Speaker 3: the battle cry because it allows you to eat more

1471
01:07:05,280 --> 01:07:08,919
Speaker 3: while maintaining that calorie consumption. And then we layer in

1472
01:07:10,040 --> 01:07:14,840
Speaker 3: ultra processed foods, which I consider convenience foods to help

1473
01:07:14,920 --> 01:07:19,200
Speaker 3: us marry our nutrition goals with our lifestyles. You know,

1474
01:07:19,280 --> 01:07:22,400
Speaker 3: you gave a great example of when you're on a plane,

1475
01:07:22,600 --> 01:07:24,480
Speaker 3: that's you know, that's the way to go. One of

1476
01:07:24,520 --> 01:07:28,440
Speaker 3: the things, like the office with the company that I

1477
01:07:28,480 --> 01:07:31,120
Speaker 3: work for is in Rhode Island, and so when I

1478
01:07:31,160 --> 01:07:35,959
Speaker 3: travel down there, I will do prepackaged overnight oats which

1479
01:07:36,000 --> 01:07:38,439
Speaker 3: has the protein carpie like everything just in there.

1480
01:07:38,680 --> 01:07:41,160
Speaker 2: And I can make three and I throw out my bag.

1481
01:07:40,920 --> 01:07:42,200
Speaker 3: And I know it can sit in the refrigerated at

1482
01:07:42,240 --> 01:07:45,200
Speaker 3: the hotel and it's take breakfast taken care of, and

1483
01:07:45,920 --> 01:07:49,320
Speaker 3: so it's use it for convenience so you can maintain

1484
01:07:50,600 --> 01:07:52,720
Speaker 3: your your plan.

1485
01:07:53,400 --> 01:07:54,920
Speaker 2: But I don't rely on it.

1486
01:07:54,800 --> 01:08:00,200
Speaker 3: As the primary source of nutrition because I really find traveling,

1487
01:08:00,440 --> 01:08:04,760
Speaker 3: you know, it is extremely difficult because fruit and vegetable

1488
01:08:04,760 --> 01:08:09,440
Speaker 3: consumption is is hard and everything has sold sugar. You know,

1489
01:08:10,320 --> 01:08:11,480
Speaker 3: even when you go out to eat. You go out

1490
01:08:11,480 --> 01:08:14,000
Speaker 3: to eat and you're like, this salad should have no

1491
01:08:14,160 --> 01:08:19,800
Speaker 3: business being twelve hundred calories. And it's so especially restaurants

1492
01:08:19,800 --> 01:08:24,040
Speaker 3: that will have the calorie you know counts there count

1493
01:08:24,800 --> 01:08:26,760
Speaker 3: and you're like, man, can I can't get anything for

1494
01:08:26,920 --> 01:08:29,799
Speaker 3: five hundred calories? Where I could go into my kitchen,

1495
01:08:30,600 --> 01:08:32,400
Speaker 3: I could make a plate of food that you would

1496
01:08:32,400 --> 01:08:34,000
Speaker 3: look at and be like, I am never going.

1497
01:08:34,000 --> 01:08:36,639
Speaker 2: To finish this that has five hundred calories totally.

1498
01:08:37,080 --> 01:08:39,719
Speaker 3: That's that That really for me is the challenge between

1499
01:08:40,000 --> 01:08:43,479
Speaker 3: minimally processed and then processed or ultra processed in your

1500
01:08:43,520 --> 01:08:44,320
Speaker 3: everyday life.

1501
01:08:44,360 --> 01:08:46,800
Speaker 4: So when I was writing my book Scarcity Brand, we

1502
01:08:46,840 --> 01:08:49,479
Speaker 4: talked about this a lot, and you had a really

1503
01:08:50,240 --> 01:08:53,519
Speaker 4: interesting and I think important point where and this came

1504
01:08:53,600 --> 01:08:56,120
Speaker 4: up in these New York Times pieces that the food

1505
01:08:56,160 --> 01:09:02,480
Speaker 4: industry gets so much crap for making food that tastes good,

1506
01:09:02,840 --> 01:09:06,759
Speaker 4: and you were kind of like, well, what is their job?

1507
01:09:07,640 --> 01:09:10,360
Speaker 4: Should they all of a sudden go, oh, you know what,

1508
01:09:10,400 --> 01:09:13,360
Speaker 4: You're right, We're gonna make you a shittier version of doritos.

1509
01:09:13,479 --> 01:09:17,240
Speaker 4: Here's these bad tasting doritos. Please enjoy your food. You've

1510
01:09:17,240 --> 01:09:18,160
Speaker 4: got what you asked for.

1511
01:09:18,400 --> 01:09:20,759
Speaker 2: Like, no, but by the way, they're more expensive.

1512
01:09:20,840 --> 01:09:25,000
Speaker 4: And by the way they're more expensive, we made them

1513
01:09:25,160 --> 01:09:28,120
Speaker 4: in every employee made them in their kitchen, And how

1514
01:09:28,160 --> 01:09:29,080
Speaker 4: do you navigate that?

1515
01:09:29,720 --> 01:09:32,240
Speaker 3: So, like I said, I don't have it, and you know,

1516
01:09:32,600 --> 01:09:35,320
Speaker 3: rearticulated from the conversation we had. However many years ago,

1517
01:09:36,200 --> 01:09:38,640
Speaker 3: I don't really find the food industry at fault for

1518
01:09:39,240 --> 01:09:45,600
Speaker 3: as for profit businesses making food more tasty, right, I

1519
01:09:46,160 --> 01:09:46,799
Speaker 3: don't find.

1520
01:09:46,640 --> 01:09:47,360
Speaker 2: The fault in that.

1521
01:09:48,000 --> 01:09:52,200
Speaker 3: But I think it becomes it's a behavior challenge for

1522
01:09:52,320 --> 01:09:55,840
Speaker 3: us because I don't think people have ever seen food

1523
01:09:55,920 --> 01:10:01,639
Speaker 3: companies as someone as organizations doing something other than providing

1524
01:10:01,680 --> 01:10:04,760
Speaker 3: things to you know, nourish your body. Like all of

1525
01:10:04,760 --> 01:10:07,080
Speaker 3: a sudden, it's like you have to be concerned and

1526
01:10:07,120 --> 01:10:09,960
Speaker 3: there's so much there's so much marketing around food, and

1527
01:10:10,040 --> 01:10:12,320
Speaker 3: I think we just we need to be better advocates

1528
01:10:12,360 --> 01:10:13,120
Speaker 3: for ourselves.

1529
01:10:14,200 --> 01:10:17,240
Speaker 2: And I find that it's the taste.

1530
01:10:16,920 --> 01:10:20,639
Speaker 3: Part that people struggle with the most, because ultra processed

1531
01:10:20,640 --> 01:10:24,040
Speaker 3: foods are so good, and when you go out to eat,

1532
01:10:24,080 --> 01:10:27,599
Speaker 3: the food is so good because the amount of butter

1533
01:10:27,680 --> 01:10:34,200
Speaker 3: and salt that is used in a restaurant is mind blowing, right.

1534
01:10:34,280 --> 01:10:37,320
Speaker 3: You know, no one's using two tablespoons or two teaspoons

1535
01:10:37,320 --> 01:10:39,920
Speaker 3: of olive oil to cover your broccoli if you got

1536
01:10:39,920 --> 01:10:42,320
Speaker 3: it at a restaurant, And so the food just tastes

1537
01:10:42,360 --> 01:10:43,960
Speaker 3: so good. And I think one of the best things

1538
01:10:43,960 --> 01:10:47,120
Speaker 3: that I ever did was when on a very low

1539
01:10:47,160 --> 01:10:50,519
Speaker 3: sodium diet, and so I was consuming about seven hundred

1540
01:10:50,520 --> 01:10:51,960
Speaker 3: and fifty milligrams of sodium per day.

1541
01:10:52,000 --> 01:10:54,320
Speaker 4: And just for context, what does the average American probably

1542
01:10:54,320 --> 01:10:54,960
Speaker 4: take in.

1543
01:10:55,640 --> 01:10:56,599
Speaker 2: Thirty six hundred?

1544
01:10:56,720 --> 01:10:59,200
Speaker 3: Yeah, and so I was at seven fifty, right, So

1545
01:10:59,280 --> 01:11:03,640
Speaker 3: this is the American Heart Association recommendation for someone with

1546
01:11:03,680 --> 01:11:07,280
Speaker 3: heart disease. So fifteen hundred is their recommended level, which

1547
01:11:07,320 --> 01:11:10,400
Speaker 3: people think is crazy, right to twenty five hundred is

1548
01:11:10,400 --> 01:11:12,439
Speaker 3: the level for normal humans. And so I was at

1549
01:11:12,479 --> 01:11:15,320
Speaker 3: around seven to fifty, which is basically just what you're

1550
01:11:15,360 --> 01:11:19,880
Speaker 3: getting from minimally process foods that you're consuming and you

1551
01:11:19,880 --> 01:11:20,519
Speaker 3: you end up using a.

1552
01:11:20,520 --> 01:11:21,080
Speaker 2: Lot hot sauce.

1553
01:11:21,479 --> 01:11:24,760
Speaker 3: But what it does is it takes several weeks. The

1554
01:11:24,920 --> 01:11:28,559
Speaker 3: food tastes gross because salt is delicious, but it takes

1555
01:11:28,600 --> 01:11:31,479
Speaker 3: several weeks and then your taste buds start to change

1556
01:11:32,000 --> 01:11:37,360
Speaker 3: and how you enjoy food like starts to change. And

1557
01:11:37,400 --> 01:11:40,040
Speaker 3: that's one of the biggest switches that people get. If

1558
01:11:40,120 --> 01:11:46,360
Speaker 3: you can stay away from the regular, unregulated consumption of

1559
01:11:46,439 --> 01:11:50,040
Speaker 3: ultra processed foods and focus more on minimally processed foods

1560
01:11:50,080 --> 01:11:52,200
Speaker 3: for a while, it just doesn't taste as good, but

1561
01:11:52,240 --> 01:11:54,240
Speaker 3: once you give it some more time, then all of

1562
01:11:54,280 --> 01:11:57,200
Speaker 3: a sudden, it does taste good. Like blueberries taste delicious,

1563
01:11:57,680 --> 01:12:00,600
Speaker 3: but if you're used to blue raspberry flavor, it's not

1564
01:12:00,720 --> 01:12:02,880
Speaker 3: going to and so you have to give your body

1565
01:12:02,920 --> 01:12:06,040
Speaker 3: a little bit of time to adjust. And if you

1566
01:12:06,080 --> 01:12:09,120
Speaker 3: can get through that weaning off period, for lack of

1567
01:12:09,160 --> 01:12:12,280
Speaker 3: a better phrase, it really opens up a lot of

1568
01:12:12,320 --> 01:12:15,439
Speaker 3: different options for enjoying food. And I think one of

1569
01:12:15,479 --> 01:12:18,200
Speaker 3: the biggest things that people run into at first is

1570
01:12:18,800 --> 01:12:21,240
Speaker 3: minimally process foods just don't taste as good. I mean,

1571
01:12:21,240 --> 01:12:23,080
Speaker 3: you get a protein shake that tastes like fruity pebbles.

1572
01:12:23,080 --> 01:12:26,640
Speaker 3: Like that's crazy, right, And it's not like when we

1573
01:12:26,640 --> 01:12:28,560
Speaker 3: were kids and it was protein powder. It tastes like

1574
01:12:28,600 --> 01:12:30,280
Speaker 3: chicken feed, but you're just choking it down because it

1575
01:12:30,320 --> 01:12:35,720
Speaker 3: was protein. Like nowadays, it's unbelievable the flavoring. And I

1576
01:12:35,760 --> 01:12:37,519
Speaker 3: think one of the biggest things that people can do

1577
01:12:38,479 --> 01:12:43,200
Speaker 3: just as a palette reset if they're having trouble, you

1578
01:12:43,240 --> 01:12:47,040
Speaker 3: know with minimally processed foods and ultra processed foods, is

1579
01:12:48,200 --> 01:12:51,160
Speaker 3: really weaning off ultra process foods focusing on these minimally

1580
01:12:51,200 --> 01:12:55,799
Speaker 3: processed foods, you know, herbs, spices, not too much salt,

1581
01:12:56,400 --> 01:12:59,519
Speaker 3: and you give your palette time to adjust, and then

1582
01:12:59,560 --> 01:13:02,240
Speaker 3: that food becomes much more enjoyable. That food becomes the

1583
01:13:02,280 --> 01:13:05,479
Speaker 3: preferred food and you can then use ultra processed foods

1584
01:13:05,520 --> 01:13:08,840
Speaker 3: to support the flexibility, the portability, and the shelf life

1585
01:13:08,840 --> 01:13:10,920
Speaker 3: that you need in your day to day life. And

1586
01:13:11,200 --> 01:13:13,360
Speaker 3: I found that to be a really winning formula for

1587
01:13:13,400 --> 01:13:14,000
Speaker 3: a lot of people.

1588
01:13:14,160 --> 01:13:16,439
Speaker 4: Yeah, I've noticed this myself, Like if I got I'm

1589
01:13:16,439 --> 01:13:19,680
Speaker 4: a big diet soda guy, big, but if I go

1590
01:13:19,720 --> 01:13:22,240
Speaker 4: off diet soda for a month, the first time I

1591
01:13:22,280 --> 01:13:25,080
Speaker 4: have a diet soda again, I'm like, oh my god,

1592
01:13:25,200 --> 01:13:29,240
Speaker 4: this is so sweet, Like it's just it almost a lot, right,

1593
01:13:29,520 --> 01:13:32,400
Speaker 4: it's a lot. Yeah, But then you have another one,

1594
01:13:32,439 --> 01:13:34,479
Speaker 4: and then you adjust, and then when you try to

1595
01:13:34,600 --> 01:13:36,760
Speaker 4: get off it, nothing tastes sweet for a while. It's

1596
01:13:36,760 --> 01:13:39,840
Speaker 4: like your your palette really does sort of adjust to

1597
01:13:40,000 --> 01:13:42,720
Speaker 4: how in I guess i'll use the word intense of

1598
01:13:42,760 --> 01:13:45,840
Speaker 4: a flavor you're giving it, but to your point, when

1599
01:13:45,840 --> 01:13:48,559
Speaker 4: you get off, when you get off that nothing really

1600
01:13:48,560 --> 01:13:50,080
Speaker 4: tastes good for a while. But if you can kind

1601
01:13:50,080 --> 01:13:51,840
Speaker 4: of sit with that, just being like, all right, I

1602
01:13:51,920 --> 01:13:53,559
Speaker 4: mean my meals are going to be kind of be

1603
01:13:53,640 --> 01:13:57,559
Speaker 4: boring for whatever it is, two three, four weeks, then

1604
01:13:57,600 --> 01:13:59,599
Speaker 4: all of a sudden, this health food that you once

1605
01:13:59,680 --> 01:14:02,639
Speaker 4: thought was awful, you're like, oh, this is actually pretty good.

1606
01:14:03,000 --> 01:14:04,400
Speaker 4: And if you can keep that up, then it becomes

1607
01:14:04,479 --> 01:14:05,120
Speaker 4: so much easier.

1608
01:14:05,160 --> 01:14:05,679
Speaker 2: But you can't.

1609
01:14:05,880 --> 01:14:08,200
Speaker 4: You can't get there without kind of going through the

1610
01:14:08,280 --> 01:14:09,599
Speaker 4: suck for a few weeks.

1611
01:14:10,400 --> 01:14:11,280
Speaker 2: Yep, exactly.

1612
01:14:11,360 --> 01:14:14,320
Speaker 3: And I this is something with children like with my kids,

1613
01:14:14,400 --> 01:14:18,439
Speaker 3: you know, which trains eleven to almost eighteen. I'm I'm

1614
01:14:18,479 --> 01:14:20,400
Speaker 3: always talking to them about this. They love to give

1615
01:14:20,439 --> 01:14:24,280
Speaker 3: me the hard time. Oh dad, these these peppers are amazing.

1616
01:14:24,479 --> 01:14:25,479
Speaker 3: They taste so good.

1617
01:14:25,479 --> 01:14:27,840
Speaker 2: I'm like, yeah, like they're always making fun of me.

1618
01:14:28,200 --> 01:14:32,200
Speaker 3: But if you can give yourself that time, Like, if

1619
01:14:32,240 --> 01:14:33,800
Speaker 3: you ever want to have just like a chorus of

1620
01:14:33,800 --> 01:14:35,559
Speaker 3: people to give you a hard time constantly, you should

1621
01:14:35,560 --> 01:14:40,080
Speaker 3: have teenagers. If you could get through that, it just

1622
01:14:40,160 --> 01:14:43,040
Speaker 3: it makes all the difference, you know, just have to

1623
01:14:43,080 --> 01:14:46,080
Speaker 3: wean off that intense intensity of flavor is a great description.

1624
01:14:46,360 --> 01:14:52,599
Speaker 4: Yeah, I have two final questions. First, what is your

1625
01:14:52,600 --> 01:14:59,080
Speaker 4: favorite ultra process food? This is like your dad's mel

1626
01:15:00,040 --> 01:15:02,840
Speaker 4: Warden comes in. He's like, well, doctor Mike, you got

1627
01:15:03,160 --> 01:15:07,880
Speaker 4: eight more hours of life. We've sent you to death

1628
01:15:07,960 --> 01:15:12,559
Speaker 4: for telling us to stop eating Domino's pizza. What is

1629
01:15:12,560 --> 01:15:14,160
Speaker 4: your final meal?

1630
01:15:16,880 --> 01:15:19,000
Speaker 3: Oh boy, I don't even know if it would be

1631
01:15:19,000 --> 01:15:21,559
Speaker 3: an ultra process I mean, my final will come on.

1632
01:15:22,120 --> 01:15:24,120
Speaker 3: It would probably be it would be brisket, if I'm

1633
01:15:24,120 --> 01:15:27,080
Speaker 3: being honest, awesome, it would be like a It would

1634
01:15:27,120 --> 01:15:29,320
Speaker 3: be like a Texas smoke brisket, which you could technically

1635
01:15:29,360 --> 01:15:31,880
Speaker 3: make at your house, so it's not you know, but

1636
01:15:32,000 --> 01:15:34,720
Speaker 3: with more than seven hundred and fifty milligrams.

1637
01:15:34,240 --> 01:15:36,400
Speaker 2: Of salt, well salted.

1638
01:15:36,640 --> 01:15:41,600
Speaker 4: Yeah, we're on seven thousand, five hundred milligrams assault on

1639
01:15:41,680 --> 01:15:45,000
Speaker 4: this backboard. Just AsSalt crusting, send me away that might

1640
01:15:45,040 --> 01:15:46,519
Speaker 4: kill you before the electric chair man.

1641
01:15:46,920 --> 01:15:51,200
Speaker 3: Yes, yes, yeah, I mean I would say, like day

1642
01:15:51,240 --> 01:15:56,799
Speaker 3: to day in my practical life, ready to drink protein chacks. Okay,

1643
01:15:56,960 --> 01:16:01,960
Speaker 3: so up, nowadays you can get these ultra filtered milk. Yeah,

1644
01:16:02,000 --> 01:16:05,080
Speaker 3: protein shakes life and yeah, fair life.

1645
01:16:05,160 --> 01:16:07,759
Speaker 2: Nury Nerry is my favorite, and thirty grads of protein.

1646
01:16:08,040 --> 01:16:11,160
Speaker 4: It's like one of those little shot Ury shout out

1647
01:16:11,200 --> 01:16:14,960
Speaker 4: to Nuri Costco. It's like twenty dollars for like twelve

1648
01:16:15,040 --> 01:16:17,080
Speaker 4: or fifteen of them, and they are Yeah.

1649
01:16:18,040 --> 01:16:20,240
Speaker 3: So I'm usually on my kem like, look, we can't

1650
01:16:20,240 --> 01:16:22,400
Speaker 3: do the ready to drink protein shakes because you know,

1651
01:16:22,479 --> 01:16:24,559
Speaker 3: like they're not cheap and these kids like just NonStop

1652
01:16:24,720 --> 01:16:27,960
Speaker 3: the and then we I was looking at I'm like, well, actually,

1653
01:16:27,960 --> 01:16:30,160
Speaker 3: I'm like at Costco, I'm like, they're pretty cheap. They're

1654
01:16:30,160 --> 01:16:32,000
Speaker 3: like a dollar fifty apiece maybe you know when you

1655
01:16:32,000 --> 01:16:33,800
Speaker 3: look at it, and I'm like, all right, go for it.

1656
01:16:33,960 --> 01:16:37,839
Speaker 2: So yeah, like that's probably my favorite.

1657
01:16:37,920 --> 01:16:41,160
Speaker 3: That's my that's my ultimate ultra processed is the Nerri's

1658
01:16:41,479 --> 01:16:41,800
Speaker 3: for sure.

1659
01:16:42,400 --> 01:16:44,519
Speaker 4: And then finally and this one might open up a

1660
01:16:44,600 --> 01:16:46,439
Speaker 4: can of worms, but we're going to open it anyways.

1661
01:16:46,680 --> 01:16:48,320
Speaker 4: What are your thoughts on gop wants.

1662
01:16:48,760 --> 01:16:50,439
Speaker 2: I'm actually I'm all for them.

1663
01:16:50,600 --> 01:16:51,000
Speaker 4: Awesome.

1664
01:16:52,040 --> 01:16:56,519
Speaker 3: I you know, I was reading something last week about

1665
01:16:56,800 --> 01:17:03,640
Speaker 3: concerns around like hedonic drive, what do you mean? And like,

1666
01:17:04,520 --> 01:17:10,960
Speaker 3: so one of the things that these they impair your cravings, right,

1667
01:17:11,160 --> 01:17:13,000
Speaker 3: So I think the beauty of glp ones is that

1668
01:17:13,439 --> 01:17:17,439
Speaker 3: for the eighties, late eighties and nineties, everyone thought, let's

1669
01:17:17,439 --> 01:17:19,679
Speaker 3: just get people to burn more calories, and so weight

1670
01:17:19,680 --> 01:17:23,559
Speaker 3: loss drugs were all stimulant based. Turns out that kills people, right,

1671
01:17:23,680 --> 01:17:26,839
Speaker 3: So like they're like, what's the other part of the equation.

1672
01:17:28,280 --> 01:17:30,920
Speaker 3: Then they went to let's get them to us absorb

1673
01:17:31,040 --> 01:17:34,120
Speaker 3: less food. That also didn't work, right, So that was

1674
01:17:34,160 --> 01:17:34,960
Speaker 3: the alestra era.

1675
01:17:35,280 --> 01:17:43,640
Speaker 4: Yeah, basically just.

1676
01:17:40,479 --> 01:17:43,600
Speaker 3: Ye And and now they're like, okay, what if we

1677
01:17:43,880 --> 01:17:47,719
Speaker 3: just got people to eat less, like they just weren't hungry,

1678
01:17:48,360 --> 01:17:51,480
Speaker 3: And that's what gop ones do, right, And so they reduced.

1679
01:17:51,160 --> 01:17:52,880
Speaker 2: That drive for food.

1680
01:17:53,200 --> 01:17:57,320
Speaker 3: And so there's some thought that this the same pathways,

1681
01:17:57,320 --> 01:18:00,200
Speaker 3: because everything in your body is interrelated, might also be

1682
01:18:00,240 --> 01:18:04,479
Speaker 3: reducing drive in other areas, such as relationships and and

1683
01:18:04,640 --> 01:18:08,240
Speaker 3: other points of connection. So I think that is a

1684
01:18:08,800 --> 01:18:14,800
Speaker 3: interesting potential connection. But otherwise I think they're amazing. Like

1685
01:18:14,880 --> 01:18:17,360
Speaker 3: if we've been looking for we've been looking for a

1686
01:18:17,439 --> 01:18:19,519
Speaker 3: drug to help people lose weight for however long, and

1687
01:18:19,520 --> 01:18:21,040
Speaker 3: now we all of a sudden we have one.

1688
01:18:21,200 --> 01:18:23,519
Speaker 2: It's safe. Doesn't call a heart attacks right.

1689
01:18:23,960 --> 01:18:27,639
Speaker 3: If anything, there's a potential for lean mass loss, which

1690
01:18:27,680 --> 01:18:30,519
Speaker 3: is a which is a concern in any sort of

1691
01:18:30,520 --> 01:18:33,560
Speaker 3: weight loss situation when you're eating less and all of

1692
01:18:33,600 --> 01:18:35,120
Speaker 3: a sudden, now it's like, oh, we shouldn't do this,

1693
01:18:35,120 --> 01:18:36,760
Speaker 3: Like we shouldn't we shouldn't be eating these food or

1694
01:18:36,760 --> 01:18:38,920
Speaker 3: we shouldn't be taking these drugs. Like it's cheating. It's

1695
01:18:38,920 --> 01:18:41,479
Speaker 3: all this other stuff. I do like, give it, like

1696
01:18:41,760 --> 01:18:43,400
Speaker 3: the food. I know we've been saying good things about

1697
01:18:43,400 --> 01:18:46,639
Speaker 3: the food industry. They've been cheating for decades, making chips

1698
01:18:46,680 --> 01:18:50,240
Speaker 3: taste like they shouldn't, like like a McDonald's french fry.

1699
01:18:50,280 --> 01:18:51,679
Speaker 2: That's not how a potato should taste.

1700
01:18:51,840 --> 01:18:56,040
Speaker 4: I have somewhat a friend named Tamar Hospital. She's a

1701
01:18:56,479 --> 01:19:00,479
Speaker 4: nutrition columnist for the Washington Post. She based said, our

1702
01:19:00,520 --> 01:19:06,240
Speaker 4: food system has become so technological that we are fighting

1703
01:19:06,600 --> 01:19:10,320
Speaker 4: against technology, and we should be using technology to fight back,

1704
01:19:10,479 --> 01:19:12,559
Speaker 4: and that is what GLP wants allow us to do.

1705
01:19:14,120 --> 01:19:17,120
Speaker 3: Yeah, I think that's great. It's an unfair fight. And

1706
01:19:17,360 --> 01:19:19,519
Speaker 3: you know, now all of a sudden, it's like our

1707
01:19:19,600 --> 01:19:23,720
Speaker 3: muskets have rifling and so you know, and so if

1708
01:19:23,720 --> 01:19:26,400
Speaker 3: you follow like the war reference, so yeah, we can

1709
01:19:26,439 --> 01:19:26,920
Speaker 3: fight back.

1710
01:19:27,240 --> 01:19:27,479
Speaker 2: I do.

1711
01:19:27,600 --> 01:19:31,920
Speaker 3: I really I have a hard time, especially with the

1712
01:19:32,400 --> 01:19:35,479
Speaker 3: tone that sometimes people take around discipline and hard work

1713
01:19:35,520 --> 01:19:36,320
Speaker 3: and all this other stuff.

1714
01:19:37,200 --> 01:19:38,960
Speaker 2: Everybody's lives are complicated, yeah.

1715
01:19:38,920 --> 01:19:41,400
Speaker 3: And there's all sorts of things going on metabolically, and

1716
01:19:41,840 --> 01:19:44,599
Speaker 3: if you're in a situation like minimally processed foods, it

1717
01:19:44,600 --> 01:19:46,719
Speaker 3: takes it takes effort, like you have to be committed

1718
01:19:46,720 --> 01:19:48,360
Speaker 3: to it. I mean, as fast as the meal prenp

1719
01:19:48,439 --> 01:19:51,120
Speaker 3: videos are on TikTok, it still takes time and effort.

1720
01:19:51,720 --> 01:19:56,479
Speaker 3: And so for this to support you to eat less

1721
01:19:57,720 --> 01:19:59,360
Speaker 3: is I think a really good thing.

1722
01:19:59,400 --> 01:20:01,120
Speaker 2: So I don't have any but good things to say.

1723
01:20:01,200 --> 01:20:03,720
Speaker 4: Yeah, what I've heard most from I've had a lot

1724
01:20:03,720 --> 01:20:07,880
Speaker 4: of people who read my sub stack that are on them.

1725
01:20:07,920 --> 01:20:10,720
Speaker 4: They've said, what it's really done is it just reduced

1726
01:20:10,800 --> 01:20:13,160
Speaker 4: The wording that I hear all the time is food

1727
01:20:13,240 --> 01:20:16,519
Speaker 4: noise to just go. When I was trying to lose weight,

1728
01:20:16,920 --> 01:20:19,240
Speaker 4: all I would think about is food and what am

1729
01:20:19,280 --> 01:20:21,360
Speaker 4: I gonna eat again? Oh, I gotta not eat that.

1730
01:20:21,800 --> 01:20:23,160
Speaker 4: Oh the m and ms are calling.

1731
01:20:23,240 --> 01:20:24,080
Speaker 2: I gotta just not.

1732
01:20:24,160 --> 01:20:26,040
Speaker 4: Listen to them, and they're like, I just don't even

1733
01:20:26,080 --> 01:20:29,240
Speaker 4: think about food anymore. It's just not taking up my

1734
01:20:30,000 --> 01:20:34,160
Speaker 4: brain space anymore. And it's just been so much better

1735
01:20:34,400 --> 01:20:34,960
Speaker 4: day to day.

1736
01:20:35,720 --> 01:20:37,639
Speaker 3: And now you know, there's a pill version, So it'll

1737
01:20:37,680 --> 01:20:39,680
Speaker 3: be interesting to see kind of the proliferation of that

1738
01:20:39,720 --> 01:20:42,800
Speaker 3: because I think sticking yourself is a show stopper for

1739
01:20:42,840 --> 01:20:46,200
Speaker 3: some people, so I think it's Yeah, I definitely think

1740
01:20:46,240 --> 01:20:48,080
Speaker 3: it's a move in the right direction and via a

1741
01:20:48,120 --> 01:20:51,840
Speaker 3: mechanism that makes sense. You know, we're not speeding up metabolism,

1742
01:20:51,840 --> 01:20:54,360
Speaker 3: we're not stubbing it, you know, increasing heart rate any

1743
01:20:54,360 --> 01:20:55,080
Speaker 3: of those things.

1744
01:20:55,560 --> 01:20:57,160
Speaker 4: Well, thanks for coming on, man, this is great.

1745
01:20:57,880 --> 01:20:59,559
Speaker 2: Yeah, no, this was a lot of fun. I appreciate

1746
01:20:59,760 --> 01:20:59,920
Speaker 2: me on.

1747
01:21:01,960 --> 01:21:04,000
Speaker 4: Welcome back to two percent. We are in the two

1748
01:21:04,040 --> 01:21:06,719
Speaker 4: percent kitchen in my house. I am wearing my grateful

1749
01:21:06,760 --> 01:21:10,519
Speaker 4: dead apron. That's when you know some culinary badness is

1750
01:21:10,520 --> 01:21:13,559
Speaker 4: about to go down. So in today's episode, we talked

1751
01:21:13,600 --> 01:21:16,960
Speaker 4: to Brady Homer, who told us about all the sugary

1752
01:21:17,040 --> 01:21:19,559
Speaker 4: gels he ate during his Boston Marathon run. We talked

1753
01:21:19,600 --> 01:21:22,519
Speaker 4: to doctor Microcell, who told us about how ultra processed

1754
01:21:22,520 --> 01:21:26,840
Speaker 4: foods can actually be beneficial in an endurance context, which gave

1755
01:21:26,880 --> 01:21:30,840
Speaker 4: me traumatic reminders of my time last year in southern

1756
01:21:31,000 --> 01:21:33,280
Speaker 4: Utah when I did this super long hike where I

1757
01:21:33,320 --> 01:21:36,479
Speaker 4: was hiking twenty five miles a day. So I talked

1758
01:21:36,520 --> 01:21:39,400
Speaker 4: to the Duke scientist. His name is doctor Herman Ponzer,

1759
01:21:39,760 --> 01:21:42,680
Speaker 4: and he's the expert. He's the guy for telling you

1760
01:21:43,040 --> 01:21:45,960
Speaker 4: how many calories you're burning during exercise. He did a

1761
01:21:45,960 --> 01:21:47,360
Speaker 4: little bit of back of the hand nath and he

1762
01:21:47,400 --> 01:21:49,840
Speaker 4: told me, you, my man, you were burning about seven

1763
01:21:49,920 --> 01:21:54,120
Speaker 4: thousand calories a day on this hike, which meant I

1764
01:21:54,160 --> 01:21:57,040
Speaker 4: had to eat a lot of food. Not to mention

1765
01:21:57,400 --> 01:21:59,360
Speaker 4: all of the food I'm eating, it has to fit

1766
01:21:59,400 --> 01:22:02,560
Speaker 4: into a back pack that I'm dragging through the heat,

1767
01:22:02,760 --> 01:22:04,600
Speaker 4: and so it has to be stuff that is not

1768
01:22:04,680 --> 01:22:07,679
Speaker 4: going to spoil, that has as many calories as possible

1769
01:22:07,760 --> 01:22:10,160
Speaker 4: for its weight. So during the day, I'm eating a

1770
01:22:10,160 --> 01:22:12,439
Speaker 4: lot of energy bars, I'm eating beef jerky, I'm meeting

1771
01:22:12,479 --> 01:22:14,040
Speaker 4: trail makes I'm eating all this stuff, but at the

1772
01:22:14,120 --> 01:22:16,800
Speaker 4: end of the night at camp, I wanted to sit

1773
01:22:16,880 --> 01:22:19,720
Speaker 4: down and I wanted to eat something that was a

1774
01:22:19,760 --> 01:22:22,519
Speaker 4: little bit savory. There was a nice little break and

1775
01:22:22,640 --> 01:22:25,560
Speaker 4: reprieve from eating all those energy bars. So what I

1776
01:22:25,680 --> 01:22:28,479
Speaker 4: landed on was the most insane thing I've ever eaten

1777
01:22:28,520 --> 01:22:31,680
Speaker 4: in my life. Sounded absolutely terrible, but I will tell you,

1778
01:22:31,760 --> 01:22:34,679
Speaker 4: after twenty five miles a day, oh my god, most

1779
01:22:34,760 --> 01:22:36,800
Speaker 4: unbelievable thing I've ever eaten in my life. And we

1780
01:22:36,880 --> 01:22:38,439
Speaker 4: are going to cover it now. So here's what I

1781
01:22:38,439 --> 01:22:43,600
Speaker 4: would do. One, I would take a giant tortilla, and

1782
01:22:43,640 --> 01:22:45,400
Speaker 4: I mean giant, the biggest one you can buy at

1783
01:22:45,400 --> 01:22:48,760
Speaker 4: the store. So this is a burrito size. It's a

1784
01:22:48,800 --> 01:22:53,920
Speaker 4: burrito Grande size. Correction, this tortilla has three hundred and

1785
01:22:53,920 --> 01:22:58,880
Speaker 4: ten calories in one tortilla, so that means it's got

1786
01:22:58,920 --> 01:23:00,720
Speaker 4: to be bigger than a plate. If you get a

1787
01:23:00,720 --> 01:23:03,439
Speaker 4: burrito and it doesn't cover the entire plate and flop

1788
01:23:03,479 --> 01:23:06,439
Speaker 4: out over the sides, too small, So you get your

1789
01:23:06,479 --> 01:23:10,000
Speaker 4: giant tortilla. And then what I would do so I

1790
01:23:10,040 --> 01:23:13,479
Speaker 4: would get salami. The reason I'm bringing salami it is

1791
01:23:13,720 --> 01:23:16,639
Speaker 4: because it is one of the only meats that will

1792
01:23:16,680 --> 01:23:19,680
Speaker 4: not spoil in the heat, it didn't have to be refrigerated.

1793
01:23:19,960 --> 01:23:22,599
Speaker 4: It also was a little more savory, a nice little

1794
01:23:22,640 --> 01:23:27,120
Speaker 4: salty texture to push back against all the sweet stuff

1795
01:23:27,160 --> 01:23:30,400
Speaker 4: I'd been eating all day. So get the salami. Let

1796
01:23:30,439 --> 01:23:32,559
Speaker 4: me tell you, smelling this right now, it's given me

1797
01:23:32,600 --> 01:23:36,280
Speaker 4: some flashbacks that I don't necessarily like. It's a terrible

1798
01:23:36,320 --> 01:23:39,040
Speaker 4: smelling food. I would get about two servings of this,

1799
01:23:39,160 --> 01:23:43,120
Speaker 4: which is about twelve slices. Then I would slap those

1800
01:23:43,160 --> 01:23:44,960
Speaker 4: down in the middle of the breedo. You gotta line

1801
01:23:44,960 --> 01:23:48,759
Speaker 4: them up nice and perfect, just pretty maids of cured

1802
01:23:48,840 --> 01:23:52,240
Speaker 4: meat all in a row. And then from there I

1803
01:23:52,280 --> 01:23:55,960
Speaker 4: would get dried and mango, and then I would take

1804
01:23:56,200 --> 01:23:58,719
Speaker 4: two servings of that. It's one hundred calories of serving,

1805
01:23:59,000 --> 01:24:03,640
Speaker 4: and I would line that up as well, bam bam bam.

1806
01:24:04,080 --> 01:24:06,559
Speaker 4: And what the mango does so it adds a nice

1807
01:24:06,560 --> 01:24:11,320
Speaker 4: little sweet texture to combat the spiciness of the salami.

1808
01:24:11,560 --> 01:24:15,040
Speaker 4: Truly the ying and the yang of this caloric spud missile.

1809
01:24:15,439 --> 01:24:19,240
Speaker 4: And then for proper burrito rolling, you fold the top

1810
01:24:19,960 --> 01:24:22,200
Speaker 4: and then you fold that over and you roll it.

1811
01:24:23,479 --> 01:24:27,320
Speaker 4: And that right there was my dinner every night on

1812
01:24:27,360 --> 01:24:30,200
Speaker 4: the trail. I would sit on my sleeping pad half

1813
01:24:30,240 --> 01:24:32,960
Speaker 4: in a day's from all of those miles, and I

1814
01:24:32,960 --> 01:24:35,400
Speaker 4: would eat this and it would be the greatest moment

1815
01:24:35,760 --> 01:24:38,000
Speaker 4: of the day. I would eat two of these. Now,

1816
01:24:38,040 --> 01:24:39,880
Speaker 4: if you do the math on that, one of these

1817
01:24:39,960 --> 01:24:44,000
Speaker 4: has about six hundred and fifty calories, all ultra processed,

1818
01:24:44,200 --> 01:24:48,280
Speaker 4: all completely heinous, mixed into something even more terrible. Two

1819
01:24:48,320 --> 01:24:51,240
Speaker 4: of those it was about thirteen hundred calories. But let

1820
01:24:51,280 --> 01:24:54,400
Speaker 4: me tell you, it was exquisite in those moments, just

1821
01:24:54,560 --> 01:25:00,160
Speaker 4: totally exquisite. Now, as we covered with doctor Russel, this

1822
01:25:00,280 --> 01:25:02,519
Speaker 4: is not something I'm eating in my everyday life. I

1823
01:25:02,560 --> 01:25:04,760
Speaker 4: am not eating this as I'm doing my writing, as

1824
01:25:04,800 --> 01:25:07,719
Speaker 4: I'm doing my podcasting. But it is something that makes

1825
01:25:07,800 --> 01:25:09,679
Speaker 4: a ton of sense if you were doing a long

1826
01:25:09,720 --> 01:25:12,240
Speaker 4: backpacking trip, if you're going for a very long run,

1827
01:25:12,240 --> 01:25:13,480
Speaker 4: because you can just wad.

1828
01:25:13,240 --> 01:25:14,000
Speaker 2: This sucker up.

1829
01:25:14,320 --> 01:25:16,320
Speaker 4: It's not going to get beat up in your backpack

1830
01:25:16,400 --> 01:25:18,360
Speaker 4: or your hip belt or whatever. You're keeping the sin

1831
01:25:19,000 --> 01:25:21,960
Speaker 4: and you will eat it and it'll be amazing. And again,

1832
01:25:22,040 --> 01:25:24,559
Speaker 4: if you were sitting here thinking no one should ever

1833
01:25:24,600 --> 01:25:27,200
Speaker 4: eat ultra processed foods, this is terrible for a human being.

1834
01:25:27,320 --> 01:25:29,960
Speaker 4: I suggest you walk eight hundred and fifty miles across

1835
01:25:29,960 --> 01:25:35,360
Speaker 4: the hot desert of southern Utah trying to carry chicken, apples, banana,

1836
01:25:35,400 --> 01:25:38,200
Speaker 4: and broccoli, and then you call me back and ask

1837
01:25:38,240 --> 01:25:40,720
Speaker 4: me for this recipe. Now, I have a request for you.

1838
01:25:40,840 --> 01:25:44,200
Speaker 4: If you have your own version of a trail food,

1839
01:25:44,600 --> 01:25:48,200
Speaker 4: your own lack ass mango, salami, burrita, whatever, it is,

1840
01:25:48,840 --> 01:25:51,360
Speaker 4: the food that you eat on the trail that seems

1841
01:25:51,520 --> 01:25:54,680
Speaker 4: heinous in everyday life but has totally changed your life

1842
01:25:54,720 --> 01:25:56,559
Speaker 4: when you're out in the wilderness, I want to hear

1843
01:25:56,600 --> 01:25:59,240
Speaker 4: all about it. Drop in the comments what you eat,

1844
01:25:59,280 --> 01:26:01,080
Speaker 4: and we might just end up talking you about the

1845
01:26:01,080 --> 01:26:04,559
Speaker 4: best submissions in a future episode. Thanks as always for

1846
01:26:04,640 --> 01:26:07,120
Speaker 4: checking out the show. We are in your feeds twice

1847
01:26:07,400 --> 01:26:10,200
Speaker 4: a week, so keep an eye out for more. If

1848
01:26:10,200 --> 01:26:13,759
Speaker 4: you have a question, please submit it in the comments

1849
01:26:13,880 --> 01:26:15,920
Speaker 4: or send us an email. Even better, send us a

1850
01:26:16,200 --> 01:26:19,280
Speaker 4: voice note, or send us a video of yourself asking

1851
01:26:19,280 --> 01:26:22,000
Speaker 4: the question, and we will do our best to answer

1852
01:26:22,080 --> 01:26:35,120
Speaker 4: that question. As always. In closing, how Fun, Don't Die