August 16, 2024 • 62 mins
Discover how Linda Salant, affectionately known as the Carnitarian, transformed her life through the carnivore diet. In this episode, Linda shares her transformation to the carnivore lifestyle, revealing the remarkable health benefits she experienced, from shedding pounds to enhancing her ballroom dancing performance. Her story underscores the long-term sustainability and broader health advantages of the carnivore approach, making a compelling case for those seeking a radical change in their wellness journey.
We explore the intricacies of the carnivore diet, offering practical advice for both newcomers and seasoned followers. Learn how to navigate common pitfalls like overeating fats or undereating, and understand the importance of adjusting your fat macros to achieve satiety without overindulgence. Linda provides insights into the simplicity and flexibility of this diet, particularly for those wrestling with food addiction and the daily stress of high-carb meal planning. Discover how different cuts of meat and their fat percentages can impact your energy intake and overall metabolic health.
Finally, we challenge conventional dietary guidelines and dive into the misconceptions surrounding what constitutes healthy eating. Linda discusses the outdated food pyramid and its role in modern health issues like diabetes and fatty liver disease. We also touch on the benefits of ballroom dancing, not just as a sport but as a lifelong fitness practice, and celebrate the success of Linda's "The Carnitarian Presents" spice blends. Tune in for a wealth of knowledge on achieving optimal health through a carnivore diet, complemented by Linda's inspiring personal journey and practical tips for anyone looking to make a lasting change.
Connect with Linda:
https://www.instagram.com/thecarnitarian
https://www.youtube.com/@thecarnitarianlife
https://www.thecarnitarianlife.com
https://linktr.ee/thecarnitarian
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Welcome to the Primal Foundations podcast.
I'm your host, tony Pascola.
We will dive into what Ibelieve are the four central
foundations you need for ahealthy lifestyle Strength,
nutrition, movement and recovery.
Get ready to unlock your pathto optimal health and enjoy the
episode.
Linda Salant.
(00:24):
Welcome to the PrimalFoundations podcast.
Speaker 2 (00:27):
Thank you.
Thanks so much for having me.
I'm so happy we're finallygetting to talk, get to meet you
.
This is great.
Speaker 1 (00:32):
Linda is properly known on social media as the
Carnitarian, which is a great,great name yeah, great name and
also a ballroom dancer as well.
Speaker 2 (00:44):
Yeah, pro-am, I'm the amateur, but yeah, I do, that's
my hobby, that's my sport.
Speaker 1 (00:49):
Amongst also a carnivore coach as well.
That's right, Multifaceted.
We were kind of talking offlinea little bit and you adopted
the carnivore diet back in 2015and and back then it didn't have
the popularity it had to it hastoday.
Like, what brought you to thecarnivore diet and what
information did you even haveaccess to in 2015?
Speaker 2 (01:12):
So at the time in 2015, I mean, I was like on
Facebook.
Everybody was on Facebook.
I don't know if Instagram was athing, but I was on Facebook a
lot and at that time I had somelike baby weight to lose Cause I
had had two kids.
I remember back in college, Iwell, after college, I was like
an Atkins girl.
I, whenever I wanted to go on adiet, I needed to lose some
(01:34):
weight.
I would go into ketosis.
I would do Atkins, you know twoweek protocol where you, you
know, get into ketosis and youstay there, but I never would
move out of ketosis and his twoweek induction phase is really
heavy on like meat and cheeseand some low carb veg and I
would lose some weight.
So back in 2015, I said, okay,I'm gonna go back into ketosis.
(01:56):
I started looking up likeketogenic recipes and then
somehow Facebook drove me tothis group called Zeroing In On
Health where they were doingthis really sort of extreme
version of a ketogenic dietwhere you had meat and you had
cheese but you didn't includethe vegetables.
I was like that's compelling,because you know, the broccoli
was never the best part, thespinach was never the best part
(02:18):
for me, it was always like thesteaks were the best part.
So I looked at the people, Istarted listening to the
conversations in that Facebookgroup and I said you know what?
I think I could do this, Icould try this.
Why not 30 days of carnivore?
And they said, try it for 30days and see how you feel.
There's no commitment.
It's not like I was buyinganything, it was just a Facebook
(02:39):
group and there were all thesepeople who had been doing it for
years and years.
I mean, some people had beencarnivore for 10 years in that
group, some even longer, some 20years at the time.
So I tried it for 30 days.
Carnivore.
I ate, you know, meats, cheeses, I included.
Processed meats, I included,you know, like bacon and
pepperoni and all the dairy andall the things.
(03:00):
But even with all thoseadditions, like, I still felt
pretty good, really good.
Things started to feel betterfor me right away.
That was beyond the little bitof weight loss that I got, like
I, you know, I lost a few pounds.
Sure, I didn't have a hugeamount of weight to lose, but I
started to feel better in myjoints and I noticed that, like,
(03:22):
my migraine headaches weregoing away, which was a
consistent thing for me at thetime too.
So I was like, all right, I'mgoing to stick with this.
And now it's been over nineyears that I've been doing
carnivore.
Little by little I started tonotice more and more health
improvements that I thought werejust sort of consequences of
(03:43):
aging, and that's one thing thatI started to talk about right
away when I got into postingabout carnivore was that, like
you guys, aging well is possible.
The food that we eat reallymatters.
These aches and pains thatyou're having and all of these
prescriptions that you're beingput on because you've got these
(04:04):
diseases of aging, it'sunnecessary.
Like the food can fix this.
And the carnivore diet for mehas helped so much like with so
many things from you know,correcting my cycle and helping
me with something calledinterstitial cystitis, which is
like a chronic bladder pain,something called interstitial
(04:26):
cystitis, which is like achronic bladder pain.
It's helped me with the pedemaand reducing my inflammation
that comes from that, you know.
It's helped, like me, with mydancing, just strictly because
I've got better balance.
You know I'm like moreproportioned, but it's helped
with my strength.
It's helped with, you know,gaining muscle, losing fat, body
recomp stuff, and so there'sreally just no reason for me to
(04:48):
ever go back to includingvegetables.
We haven't really talked aboutlike mental health, but there
absolutely there was improvementbecause I had anxiety,
depression, days where I didn'twant to get in bed and that just
doesn't happen anymore.
You know, like panic attacksare gone.
It's wild, like the list ofthings that people talk about
(05:09):
carnivore helping.
It's such a joke, right.
People say, oh, you're acarnivore and you're like
bulletproof and you can makememes about it.
Like you know, oh, carnivorehelped my you know my marriage
and carnivore helped me start mycar in the morning or whatever
it is.
It's like a joke, but likethere's so many things that can
really help because getting ridof those plant foods that cause
inflammation, you just neverknow how that inflammation is
(05:32):
going to affect your body andwhen you get rid of that
inflammation, things just startto work better.
So I'm in it to win it.
I mean, like I said, I'm notgoing back.
So that's kind of my gig,that's kind of my story and,
like I said, I'm not going back.
Speaker 1 (05:45):
So that's kind of my gig, that's kind of my story.
I mean, that's a super commonstory that we're hearing.
Most people I would say noteverybody, but most are coming
to this diet because they wantto lose some weight.
They've heard of keto, they'veheard of Atkins, all that stuff,
and they're just gaining somepopularity.
And they do it to lose a fewexcess pounds for whatever goal
that they might have, to lose afew excess pounds for whatever
goal that they might have.
And it ends up being, yeah,you're getting, oh, like my, my
(06:07):
aches and pains, my headachesare gone.
It's just, it's a domino effect.
And a lot of people you'reright you said earlier they
chalk it up to old age.
No, it's not.
It's not old age, like asyou're getting, as you're
getting older, yeah, you'regoing to have those little
things here and there, but tohave this mental clarity that no
other diet has, plus thebenefits of you know you're
(06:28):
physically going to feel better.
It's just, it's it's crazy.
I think it's when you're right.
You tell people about it,they're like nah, it can't be,
can't be true, not all thosethings, it's bullshit yeah
absolutely.
Speaker 2 (06:42):
They think you're lying, they think you're just
like, you're crazy, you're aconspiracy theorist.
You've just drank the carnivoreKool-Aid and you know you're
you're faking it or it's goingto be temporary and you know.
But no, it's for real.
And you know people go on dietsand they're hungry, right Like
if you're trying to lose weight.
Typically you're like, okay,I'm sacrificing, I'm going to
suffer a little bit, but youknow I've got that wedding
(07:04):
coming up in a month and so Iwant to fit into my that dress
that I want to wear or whatever.
And you are hungry.
And then you know right afterthe event that you're cutting
weight, for you blow right backup because you go right back up
to the same sort of bad foodhabits.
With carnivore it's just stable.
It's like there's no need tofeel hungry.
(07:25):
You're just feeding yourselfwell and energy is good and the
diet you know, just for weightloss doesn't feel like a diet
and all the health benefits thatcome along with it are just a
bonus.
Speaker 1 (07:36):
Yeah, I've had the privilege of having Jessica
Randell on here and she talksabout she calls it carnivore
bliss, where we don't reallyunderstand how good we can feel
because we never felt like thatbefore.
And to your point, I'll tellpeople too, I'm like man, I feel
so good, my headspace is great.
Anxiety isn't there anymore.
(07:57):
I got into carnivore prettyhard after like well, we were
still kind of locked down alittle bit from COVID.
So 2019 is when I really got it.
And from being locked down,really changing my diet because
I was, I was in the house justlike everybody else, drinking
beers, having pizza, like it'sgoing to last a few weeks, and
then it just I gained like 30pounds over COVID.
(08:18):
I was like I got to dosomething.
And then when I made thischange, I was like wow, not only
do I feel good, I look better,but like my mental space is just
.
I've just felt so, so clearheaded that I just never had
that before in any diet, becauseany diet that you ever do
before, like you've ever donecarnivore I don't know if you
had this experience, but it wasalways.
I'm sacrificing, like you said,I'm always hungry, I'm
(08:41):
irritable, right, and I just Idon't feel good through through
dieting.
Speaker 2 (08:53):
Absolutely, because we typically restrict and you
are cutting back on fats usuallyway too much to get any energy
out of the food you're eating.
And so you know some people Ihave done some crazy diets, you
know, like like Hollywood juice,such and such, right, where
you're having like 40 caloriesof orange juice every day or
something ridiculous.
You right, where you're havinglike 40 calories of orange juice
every day or somethingridiculous, you know, and you're
supposed to sip it all day long.
It's torture and it is, and andyou just won't feel good.
(09:14):
It's just absolute torture.
It's not a great way to loseweight you do.
You gain it all back.
It's such a relief to think tomyself like I don't ever have to
diet again, like I just it'snot even a consideration.
You know that I'm dieting thecarnivore diet, but really it's
more just like the carnivore wayof eating, Right, and I don't
(09:36):
ever have to do that again.
Like I don't need to do weightwatchers or LA weight loss or
any of those you know, dietcookies or shakes or cleanses or
any of those diet cookies orshakes or cleanses and any of
that trash.
It's like just eating the wayI'm eating now is so sustainable
and I'm so happy that it'sanother thing that makes it
easier to maintain, because whenyou're crash dieting that way
(10:01):
and you don't feel good, youcan't sustain it.
You know you're not going to dothat forever and you still have
not learned a way to properlyeat, and you know.
So I try to help people learnyou know how to properly eat,
like what really is food andwhat is really not food.
You know that's not to say thateverybody needs to be carnivore
(10:22):
and some people can absolutelyinclude some carbohydrates, some
plants to tolerance I doinclude spices and stuff.
It's just that the majority ofwhat people are eating, the huge
bulk of what people are eating,is plant-based and it's not
doing anybody any favors, youknow so.
Speaker 1 (10:39):
If it would have worked.
It would have worked, you know,right, and this is something
that I like to say to somepeople too and as I taught, we
talk about carnivore.
Carnivore, as a definition, isa restrictive diet technically,
but it also increases foodfreedom.
Do you agree with that?
Speaker 2 (10:57):
Well, I do.
You know there's a lot ofpeople who, for me, I've never
been a real food addict LikeI've.
I'm absolutely a volume eater.
I enjoy eating Like I grew uparound food.
Food is tradition, food isholiday, you know, food is
culture.
That's definitely there for me.
But I was never like a sugaraddict or sort of a slave to
(11:20):
carbohydrate, and so for somepeople, switching to carnivore
does give them that food freedombecause they never have to.
Once you're over that addiction, you are now like unshackled
from the chains of thatcarbohydrate addiction where you
are not thinking about food allday.
You know.
You're not thinking like, okay,I'm going to be gone for four
(11:42):
hours, how many granola barsshould I pack?
I'm going to need to stop atthe gas station and grab a juice
or grab an energy drink.
You're just never unable tosleep because you're like oh,
that candy bar is in the pantrycalling my name.
So for a lot of people,especially people with food
addiction, it can be superfreeing.
(12:04):
The simplicity of it istremendous because you're
sticking to a general guidelineof what is the food that you eat
, here's what it is, and thatit's a restrictive, as you say,
sort of list of things.
Now I can tell you that withinthat restriction there are
literally there are hundreds ofways to cook meat.
(12:26):
There are so many differentrecipes you can do.
If you want to stick to groundbeef and bacon, like that's cool
too, but there are hundreds ofrecipes and different ways you
can do it.
So there's flexibility in there, but not having to think about
recipe planning if you don'twant to, that's great, and, you
know, not feeling compelled toeat things that you know are not
(12:48):
good for you.
It's also pretty freeing.
Speaker 1 (12:50):
The liberating feeling of I'm on this carnivore
diet, you know, but I get toeat till I'm full.
What?
Yeah, that's, that's hard.
It's honestly hard for people.
I would say it's hard forpeople that have done the crash
dieting, yo-yo dieted.
You know, and that's one of thethings I want to get into too
is, you know, when you you youcoach clients, you do one-on-one
(13:13):
sessions with them, with themgoing to carnivore, is there
like, okay, I want to step mytoe into the carnivore pond, how
do I get started?
And it really really this thatfirst piece of how much do I eat
?
What do I eat?
You know what?
That's pretty much the commonstepping stone.
How do you navigate that withclients?
Speaker 2 (13:33):
So typically clients come to me like one of two ways
either they've been carnivorefor a while and they're not
seeing the weight loss resultsthat they want, or they come to
me from a standard American dietor just an absolute trash food
diet and they want to startcarnivore from scratch.
For those people that want tostart carnivore from scratch, I
(13:56):
tell them just get youringredients right, don't count
your macros, don't worry aboutfat percentages.
Try it the simplest way,because for a lot of people, the
simplest way of just findingthe meat that you like, what
sounds good to you.
You're in the supermarket,you're at the meat counter,
you're looking at the selection,what looks good to you.
If it's meat, get it, eat it.
(14:18):
You may find absolute successwith that and you can eat as
much as you want until you'refull.
You may find absolute successwith that and you can eat as
much as you want until you'refull.
You may find absolute successwith that.
You don't know.
But it's worth trying thesimplest way first, and so I.
Then I don't recommend thatthose people necessarily track
their food because they've neverdone it before and maybe they
(14:38):
don't need to.
Some people don't have any kindof like.
Some people don't have any kindof metabolic derangement where
they are not going to loseweight.
If their insulin is low andtheir food choices are right.
If they are eating meat,they're keeping their insulin
low, they're opening up theirfat stores, they can release
(15:00):
some weight and those peoplewill be super happy with that
simplicity.
Then there's that other group,that second group of people that
come to me.
They've been carnivore for awhile.
Some of them, for years, havebeen carnivore for a while and
they've tried different ways.
They've honed in on all ofthese different hacks.
They talk to me about theirelectrolytes, they talk to me
(15:20):
about their macro ratios andthey talk to me about their
different types of fasting andwhat they've been doing.
And I will work with thosepeople to sort of hone in on
intuitive carnivore has not beenworking for you.
Then let's get you to a slightcalorie deficit.
(15:40):
I put their information in, I dothe math on, you know what
their total daily energyexpenditure is, based on their
base metabolic rate, based ontheir lean body mass you know
the whole shebang and I'll givethem a very slight caloric
deficit, just to take thatfactor off the table, because
sometimes people are overeating,like way overeating, especially
(16:05):
on fat, which is the energyportion.
You know, like protein's not agreat energy source, right?
And if you are trying to gainand get energy, be energetic.
Do the thing that a lot ofhardcore carnivores say.
You know, eat a lot of fat.
You got to eat a lot of fat.
Sometimes people are overeatingon energy, sometimes people are
under eating and so they'restalled at their weight because
(16:27):
they are not releasing anything,because they are sort of
starving I hate to saystarvation mode it's.
You know, I don't like the termtheir bodies aren't releasing
anything because they're undereating.
Figure out where they should becalorie wise, just to take that
off the table.
And then you can start lookingat other things that matter,
like the amount of light you'regetting, the amount of sleep
(16:49):
you're getting, the quality ofyour sleep, the type of movement
that you're getting in, are youworking out, are you using your
muscles, what are your stresslevels like, how's your recovery
?
So all of those factors matteras well.
That's where I sort of startthese two different groups of
people when I, when I docoaching and you know some some
(17:12):
people need more help thanothers.
Some people need moreconsistent guidance than others,
especially those who have beencarbohydrate addicts.
They say to me I was doing sowell and I don't know what
happened.
But and then there's, you know,some episode that they
described to me I was doing sowell and I don't know what
happened.
But.
And then there's, you know someepisode that they described to
me that they dipped intosomething they shouldn't have.
And those people I love toconsistently just give them
(17:35):
accountability and motivation,because sometimes those people
know exactly what to do and theycan do it for some period of
time, but without somebodyhelping them stay on track, they
lose their way.
So I'm, you know, I'm, I'mthere for that too.
Speaker 1 (17:52):
I appreciate this, this view, because there is a
difference.
Somebody coming to you forautoimmune issue, somebody just
starting out, but somebodythat's plateaued a lot of
carnivore.
People don't talk about theplateau, but it's important
because carnivore works until itdoesn't for you.
I am a case in point.
Like, based off of all theexamples that you gave, I've
(18:14):
slowly gained weight oncarnivore.
95% of my diet is straight redmeat, water, coffee, like that's
it, but I'll have blueberriesevery now and again.
I'll have an avocado with somecheese.
Right, I don't think that didit, you know.
I don't think that having thoselittle things every once in a
while or a couple of pieces offruit here and there are going
(18:35):
to make the huge weight jumps.
That, not the huge weight jumps.
But I was just increasing myweight.
My activity hasn't reallychanged.
I'm getting sleep, I'm hydrated.
I couldn't really figure it out.
But I plateaued and started togain weight and so I was having
the fattier cuts of meat.
I was doing 80, 20, you know,and I really just started.
I started by I usually do twopounds, right, that was my thing
(18:59):
.
Like two pounds of whatever itwas would satiate me and fill me
up.
So then I started playingaround with it.
I started taking like a quarterpound away and just every four
meals that quarter pound of likeground beef would be just like
one pound for the next meal,kind of deal, and I would just
kind of like keep replacing foodand I slowly started to lose
(19:20):
weight.
And then I started saying, okay, maybe, maybe I just do fat
cycling and that's actually, Ifelt like, has helped too, where
I will cause I don't want to golow fat Like that's, that's not
what I want, but because youand I I'm going to quote Vinny
Tortorich here.
He says you can't eat as muchfat as you want without impunity
.
You know so.
(19:41):
I would yeah, I would go 97 leanground beef.
So I'm getting my protein, I'mstill being active.
I want to build muscle, uh, butthen I would, you know, cycle
in that week 80, 20, you knowand go back and forth and not
always get the fatty ribeye.
I would get like the New Yorkstrip.
That was a little bit leanerand I was just out with some
friends yesterday.
(20:02):
They're like man, you'relooking good, looking thinner.
I go, yeah, man, and I'm notstarving.
I'm eating till I'm full andI'm not drastically cutting the
calories, are you?
You know Robert Sykes, yes, ketoSavage at Hack your Health.
He was on the food addictionpanel and one of the things he
(20:22):
was talking about, which Ireally loved, is for to get
ready for his bodybuilding shows.
He would like I would literallyjust take every week one egg
away, that's it, one egg.
Like he's not going todrastically drop down, he's one
egg a week for X amount of weeksbefore my show and that'll get
the weight down.
So this you have a bunch ofpeople in the carnivore space
(20:45):
that are like eat as much fat asyou want, you can't get fat
from fat.
Well, I I'm I'm case in point,like I've had to mess with my
fat a little bit.
You know you can't just eat asmuch as you want, uh, without
their.
You know, it's not likecalories don't matter whatsoever
, um, but yeah, I think that'ssomething that we we as coaches
(21:05):
and people like need to talkabout, because there is there is
a little bit of a limit in myopinion, but yeah, I mean, I
totally agree with you.
Speaker 2 (21:12):
And just what you're saying, when, when you do that
magic number of two pounds ofmeat that can look so different
based on your cut selection,like two pounds of ribeye is way
different than two pounds oftenderloin.
Do you know what I mean?
In terms of the amount ofcalories, let's say, let's just
call it energy, right, theamount of energy coming from fat
(21:33):
on those two different twopounds.
Now, most people aren't eatingtwo pounds of tenderloin, but
some people will go and get that93% or, like you said, 97% lean
beef and say I'm going to eattwo pounds of that and they're
like this carnivore thing isworking great for me.
Look at how I'm dropping weight.
Somebody else goes and buys twopounds of 70, 30 ground beef
(21:57):
and they pour all that renderedfat back on the meat because
that's what people are tellingthem to do and they're eating
that two pounds of meat.
There is a huge difference inthe amount of energy that you're
going to be able to store basedon those two different meals,
and so that can, for any womanover 40 will tell you like the
(22:17):
calories actually really domatter, like they matter, and
maybe when you're young or ifyou are super buff and you're in
the gym and you're training,you can say things like calories
don't matter because you'lljust, you know, adapt, burn them
off, your metabolism is workinggreat.
But when you over consumeenergy, for you it's going to
(22:40):
get stored, like it's just goingto get stored, and it depends
on the person.
You know how much fat they cantolerate.
We don't take into account,typically, things like calories.
We burn by thinking all daylong.
But somebody who is like anintense person, thinking,
working, or, um, well, I'll just, I'll just say that they burn a
(23:04):
ton of calories just fromthinking, and as opposed to
somebody who's really just kindof relaxed and not thinking
about much, there's a differenceeven there.
So lives are so different.
The way people burn that energy, utilize that energy, can be so
different that the caloriesabsolutely they do matter.
(23:25):
I like your idea of fat cycling,that you are never going hungry
.
Now, if you wanted to stickwith a certain fat percentage,
like, instead of going superlean and super fat, super, um,
yeah, super fat, you could justfind a nice middle ground, like
a nine, an 85% ground beef, andjust do that all the time and
just know that you're going tofeel satisfied with that 85%,
(23:49):
and I think that people can veryeasily mess around with their
fat percentages by usingsomething like ground beef
because it's pretty, you know,regulated in terms of like fat
content, right, you know likewhat you're going to get.
Regulated in terms of like fatcontent, right, you, you know
like what you're going to get,so you can tweak, just picking
out a different package, like ifyou think, well, I'm not
(24:10):
satisfied with, you know, twopounds of 93, seven, try that 80
, 20 and see if you're satisfiedand you're not going hungry
because you may need that extrafat to feel that satiety.
For me, if I go heavy on thefat and I know that I need to
sort of stay around a certainamount of calories, I don't feel
(24:31):
that satiety from the fat.
But if I switch to leaner cutswhere I'm getting more like 60%
of my calories from fat ratherthan 70 or 80% of my calories
from fat, I feel so much moresatiated For me.
I know that this higher proteinapproach that I do keeps me
feeling full, and so that's oneway to keep eating carnivore in
(24:56):
a way that keeps you satisfiedis just messing with the fat
macros and then you don't haveto go hungry.
Because if you need that volumeto make you feel satisfied or
if you need that protein to makeyou feel satisfied and you're
going with higher fat cuts,you're going to be way over on
(25:17):
energy intake at the end of theday, because to do volume of
ribeye is going to put you wayover or you know any kind of
volume on, like short ribs oroxtail you're just going to be
way over your caloric needs.
So if you shifted a little bittowards the leaner cuts, you can
get the volume you need, youcan get the protein you need,
you can get the protein you needand then some and find your
(25:40):
sort of carnivore pocket.
Speaker 1 (25:42):
For people that are newer to carnivore, just
starting out, if they do gainsome weight off the get.
Is there a silver lining tothat?
A little bit.
Speaker 2 (25:53):
Well, sometimes, yeah , I mean there's a lot of people
that come and they'reunder-muscled or they've got
some metabolic healing that theyneed to do because they've been
undernourished, their fatintakes haven't been high enough
, their protein intakes haven'tbeen high enough, they've been
eating inflammatory seed oilsand stuff like that.
So when you start getting inthe real nutrient dense foods,
(26:17):
some people do gain weight and Isee it as a good thing.
I encourage people to get DEXAscans if they can swing it or do
an in-body so they can see thatsometimes that weight gain is a
net positive.
That you know.
Like I had tremendous bodyrecomposition when I switched
(26:37):
from higher fat to lower fat,higher protein was like three
pounds of weight loss.
And you'd think after you knowI was doing like a 10 week
experiment after 10 weeks of,like you know, recording
everything that I eat.
It was a lot of work.
I don't generally love tracking.
I did all that work and forwhat?
Three pounds, it's kind ofdisappointing.
(26:58):
But when you understand thatyou've gained nine pounds of
muscle, you've you know, or orfive pounds of muscle and you've
lost eight pounds of fat, thatmeans a lot more than three
pound weight loss.
So and you can say that forweight gain too, because some
(27:21):
people when they go to carnivorethey will get weight loss, fat
loss and they'll get muscle gainand they'll say this isn't
working for me.
I haven't lost a pound.
But if you don't know what'sgoing on in the inside, you
can't see that there's actuallya net positive there, like a
really important net positive,because muscle gains, above all,
I think, are most important.
(27:43):
You know, weight gain doeshappen and then some people,
after they go through that firstadaptive period, they'll start
to see then more of the fat lossthat they were hoping for.
Speaker 1 (27:56):
They'll start to see, then, more of the fat loss that
they were hoping for,understanding or changing a
little bit of a narrative thatyou know the scale isn't the end
, all be all.
You know you might have gaineda few pounds, but how do you
feel?
Like I, you can't.
There's a premium that peopledon't realize on how you feel on
this diet, versus you knowwhat's on the scale or you know
(28:20):
how you aesthetically look.
I think people really got tofocus on the how they feel and
getting healthier metabolicallyversus you know we're we're a
very vain society.
Like we see the magazines, wewe we see the television shows,
like Zac Efron on Baywatch.
(28:40):
Have you ever heard of him talkabout his story about Baywatch?
I haven't.
The movie where he's gettingdown, it's unrealistic.
It's like he was likemaintaining like a 4% body fat
for like the entire movie and hetalks after like after he
gained a ton of weight back andhe's like I, I regret doing that
(29:01):
film and looking like thatbecause it was so unsustainable.
Where it's like that would behis persona for all of his
movies.
He's like I can't do it, Ican't sustain it.
But yeah, that's what we thinkis healthy.
But people that step on thestage, those bodybuilding
competitions.
I mean they look phenomenal,look phenomenal, that's a sport,
like they do that for theirsport.
But they're literally steppingon death's door for five to
(29:25):
eight minutes however longthey're going to be on stage for
that day and then they run offand what do you see them do
right away?
Just pop up, just consume cakeand cookies and whatever,
because they just had their bodyfat so low and you'll see them
puff up again.
Yeah, so changing the narrativeof some people.
Yeah, you want to look better,but it's like really, how do you
feel?
How do you feel?
(29:46):
And then this is another thing Iwant to talk about too is like
education, right, it's so hardto kind of pull.
It's like almost pullingsomebody out of the matrix.
You know we go the currentlandscape of food.
You know you walk into thegrocery store and there's the
aisles of produce and thevibrant colors of everything you
walk in.
It's so abundant and we think,or we're accustomed to, like
(30:09):
having these roots andvegetables around us.
But people don't reallyunderstand that they were very
seasonal, right, and they werevery few and far between.
We did not thousands of yearsago, we did not have, you know a
Kroger's down the street Likepeople assume that there was
just a plentiful of fruits andvegetables and this is how we're
(30:30):
designed to eat, but that's notreally the case.
You ever talk about that withclients that are kind of trying
to understand.
Speaker 2 (30:36):
Yeah, I do.
I mean, most of the people whocome to me sort of know that I
am not going to help them.
You know, eat the rainbow,right, and so they.
They understand that I'm I'mnot a proponent of eating fruits
and vegetables, and they dosometimes say to me things like,
well, seriously, linda, likereally, is it really that bad?
(30:57):
Is it really that bad?
That's what I hear a lot.
Like it's just an apple, likeis it going to?
It's not going to kill me, it'snot like I'm smoking a pack of
cigarettes, like it's just anapple.
You know, maybe, but like, atsome point you should try to see
(31:40):
what it would feel like to, youknow, sort of deplete yourself
of that carbohydrate and see howyou do without spiking your
insulin during the day five orseven times during the day, see
what changes happen.
And so I think that the foodenvironment that we're in is is
so difficult.
When you mentioned education,it's like for the kids
especially, it's hard becauseand this this kills me because I
see these posts about you know,parents are so lazy and they
all they have to do is justteach their kids to eat proper
food.
They should just be eating eggsand meat and fish and cheese
(32:02):
and you're a terrible parent ifyour kid eats anything else.
And then in the comments you'llget these parents that are like
, yeah, my kids are so great,they just follow the example
that I lead and we eat nothingbut meat and eggs and my kid
loves that.
And then you find out thattheir kids are two and four
(32:22):
years old and they're not yet inschool and they're not yet at
play dates and they're not yetat the soccer field where
they're handing out TeddyGrahams or Triscuits or juice
boxes and Gatorades.
And so the food environment isso hard.
We are often told that if wedon't teach our kids to eat
(32:44):
everything in the supermarket,that we're going to give them an
eating disorder, as thougheverything in the supermarket is
a viable option.
Everything in the supermarketis real food.
They should eat it all or elsethey have food issues.
But you know I beg to differ.
The food issues come fromeating the stuff that's not
(33:07):
actually food.
So if people want toreintroduce carbohydrate, you
know they can kid themselves andsay, like these enormously
sweet, huge, geneticallymodified fruits and vegetables
that are in our supermarket allyear round, you know, are, you
know, nature's bounty and we'remeant to eat that.
But, like you and I know, likeyou said, those have been around
(33:29):
, you know, for a very briefperiod of time in our history of
food, so we were not meant toeat.
You know apples and bananas theway that they are now, so they
can fool themselves and thinkthat that's, you know, real food
.
But what happens is that evenwhen they're eating those whole
(33:50):
foods, these kids run intoproblems with blood sugar
control and behavioral issues.
And so put aside the fact that,yeah, we're still giving them
fruit roll-ups, we're givingthem processed food like.
Put that aside, even if you'rejust giving them orange juice,
fruit smoothies, yogurt bars,organic chips, whatever it is
(34:14):
crackers, gluten-free, andyou're trying to be healthy.
Teach your kids how to eathealthfully.
It gets them into trouble.
And then people say I don'tunderstand why, all of a sudden,
I have diabetes.
I've always eaten according tothe food pyramid.
I've always eaten what's?
What we've been told is thehealthy food.
(34:35):
And now I'm in trouble.
How did this happen?
How did I get fatty liverdisease?
You know, because even thosewhole foods are just super high
in carbohydrate that we're notmeant to be eating all year
round it's.
Speaker 1 (34:48):
It's such a hard thing.
I don't have any kids and thisis one of the things I talked
about with adrian too, as wellas like I don't have any kids
but I can't imagine navigatingnowadays.
You know, you have a kid that'sin sport.
I'm a PE teacher by trade and,like I, I see what these kids
are having before games, right,if we go, if I'm coaching that
year or whatever that season,and the parents are in charge of
(35:10):
, like the team snacks, it's allout of a box, it's all of a
package and it's all yeah, andI'm, and I again, I don't say
nothing because, like, that'snot my place, like that, if
that's what they want to eat,it's up to the parents to choose
what they want for their kids.
So it's never my place.
But you know, I, I literallydon't teach.
I used to teach health in highschool and I used to go off the
(35:32):
book.
You know, like saturated fatsare bad and all this stuff.
And now I'm like, oh, I showedin my classroom um forks over
knives and I was.
I thought, yeah, right, I'mlike looking back, I'm like dude
, what a disservice I'm doing tothe but.
But that's all I knew.
You know we're watching foodInc and that was like the
propaganda and it's.
(35:53):
It's hard to talk to parents,talk to young kids about any of
this stuff, because it's just soagainst the grain that they're
like oh, what are you talkingabout?
My father had a triple bypassright Cut, triple, triple,
something like that.
It wasn't good and I talked tohim after the fact and I was
(36:15):
doing carnivore for a while andI lost a ton of weight.
I feel great and I saw whatthey put them on.
After I'm reading through thepamphlet like low sodium, uh,
orange juice, oatmeal, uh, allthis, whatever.
Low fat, chicken breast,vegetable, whatever I'm like
this is all the stuff that gotyou here.
(36:35):
Like they put, like you couldhave this much jello, this much
of a brownie, whatever it was.
And I'm like this is all thestuff that got you here.
And, lo and behold, he's gainedall the weight back, like he
lost weight.
After there he's doing rehaband all that stuff and he's
gained it all back, if not more,and I'm like this is what are
we?
What are we doing?
Speaker 2 (36:54):
I'm like this is what are we doing?
Yeah, because that diet, thatlow fat food pyramid diet, low
sodium, I mean that's nothelping anybody.
It's not fixing the cause ofhis metabolic disease and his
inflammation, certainly not hisheart trouble.
It's just not going to do himany favors to be eating oatmeal.
(37:14):
That's one of the worst.
You know people believing thatoatmeal is the best favors.
To be eating oatmeal that's oneof the worst.
You know people believing thatoatmeal is the best way to start
your day.
And you know some of thegreatest whole grain food out
there, like ah, that's it's.
That's a really rough one toconvince people.
Like you know the people thatcome to me, like I said, they're
kind of aware, but my family,like they, they think like no,
(37:35):
this can't possibly be true.
Maybe it works for you, butstill I'm sticking with my
oatmeal Like it's.
It's hard.
People have been really sold abill of goods and it's hard to
back out of that too.
You know people who've sufferedthrough and have, like you know
, found this regimented lifelike of.
(37:56):
Like you know, I eat myblueberries and oatmeal in the
morning and I have my toast andI have, you know, my dinner of
chicken breast and broccoli andI'm fine they're.
They're not feeling great,maybe they're they've got some
issues, they've got some jointpains, but they're not willing
to give that up because they maybe looking slim on the outside
(38:16):
and then they end up like lookin their medicine cabinet, like,
are they really doing?
Well, these people most likelynot like most people in the U?
S have more than oneprescription and it's not
because we're not following thefood pyramid.
Like, we are following the foodpyramid and you know, seven to
(38:37):
eight what is it?
Seven to 11 servings of grainsand what counts towards that?
Right, like pasta countstowards that, triscuits count
towards that.
So, like you know, breakfastfor dinner counts towards that
and it's just a bunch ofprocessed plant food.
That's just not doing us anyfavors.
Speaker 1 (38:58):
Highly processed and highly palatable.
That's the other issue.
I talk about it all the time.
If you give me a pizza in frontof me, there's no question.
If I could or couldn't eat thewhole large pizza, I could.
I'm not satisfied.
I can eat the whole thing.
I want some more.
To tell you the truth, I cancontinuously eat chips Pringles,
(39:23):
which is not even a chip.
Apparently, pringles can't beclassified as chips because
there's no potato.
There's no potato in them.
Apparently, it's like just ohyeah, it's pretty funny Like
Pringles are not constituted aschips because there's no
potatoes in there.
It's just like mush and theyjust like factor it that's like
in this big factory is highlyproduced.
I used to love Pringles.
Speaker 2 (39:40):
That's problematic.
Speaker 1 (39:41):
Remember they came out with the Italian pizza.
Pringles, yeah, oh yeah, thatwas a thing, but that's how you
hook the kids and there's it's abig thing.
And we I mean we're talkingearlier like, yeah, they think
we're all conspiracy theoristsbut I mean $4.5 trillion, the
United States spends onhealthcare $4.5 trillion, and
(40:02):
it's just this, this cyclebusiness.
It's, it's it is.
It is big business.
Return customers in thehospital that are better than no
customers, you know they knowthat to be true.
Speaker 2 (40:13):
Like they, they know that you'll be back.
Like they are counting on it.
They know you'll be back andyou know I like to give people
the benefit of the doubt, butwhen I see the you know USDA
guidelines, they come up forrevision every five years.
All of those corporateinterests are involved, because
(40:39):
the people on the committee haveall these conflicts of interest
and the food industry is justso involved in the guidelines
that we get.
Then you start to think deeperabout like why are we being
recommended this trash diet?
When you realize all thecorporate interests that are
involved there, then you look atthe hospitals and the doctors
and all the corporate intereststhat are involved there.
(40:59):
Then you look at the hospitalsand the doctors and all the
corporate interests that areinvolved there.
You just realize that it is allsort of like intertwined with
food and pharma, drugs andprofit and the business model
requires that patients remainpatients.
I mean, cancer is big business,right?
And so what is the incentive toreally cure cancer?
(41:23):
Because it destroys the modelcompletely.
It just destroys a huge chunkof that economy and it's you
know every hospital needs tofill the beds.
So I like to give people thebenefit of the doubt and say,
well, they're not evil, they'reunknowingly keeping you sick.
But I'm starting to believethat they are knowingly keeping
(41:47):
you sick and it's very upsettingwhen you sort of land at that
spot at every turn where youthink to yourself, like they,
they absolutely know whatthey're doing.
They've created a bunch ofaddicts and they've created a
bunch of people.
They need medication tocontinue on with their lives,
and people younger and youngerare being prescribed medications
(42:09):
that used to be only for veryold people and, like now, they
want to get kids on statins.
You know there's like nothingbut damage is going to come from
that.
So, yeah, it's, it's rough outthere, it's just upside down
land.
Speaker 1 (42:24):
I mean this, what you're doing, what other people
in this space are doing, thisgrassroots thing.
You know it's important and Ithink about it all the time.
I'm like why the heck do I evenhave a podcast?
Why do I even post anything onInstagram Like, what am I doing?
And I talk about this with somepeople sometimes.
I'm like sometimes I just getone DM.
I'm not famous, I'm not popular.
(42:45):
I get one DM from somebodythat's like oh, I caught this,
it's really good, I'm going tostart working out more.
Or I incorporated more meat intomy diet.
I feel really great.
I have a buddy I just was inthe car with the other day and
(43:11):
he was like yeah, I've beendoing more.
He does more of likeanimal-based, but he's really
doing more meat and a little bitof fruit, more red meat, fatty
meat.
And he's like I, he goes.
I used to have really badeczema and it's gone.
It's gone Right.
And he's like all of the yearsthat I've spent with the stupid
creams and it's jacked me upbecause it's a steroid and all I
had to do is just change what Iate.
And I was like, yeah, man, likeI'm like it's, it's, it's
messed up, right, that's it.
Speaker 2 (43:28):
It's so messed up and don't you feel like you just so
angry?
Like well, doesn't that makehim so angry?
Because the doctors just don'twant to hear it.
Either they're not allowed tosay anything different or they
don't want to say anythingdifferent, but they will never
tell you the truth.
So all that time he spent thatsuffering the money.
(43:49):
It's so unnecessary and people,when they're angry enough, like
maybe there will be, like youknow, some kind of a real social
shift.
That it's so frustrating.
But you're right, it's like weare like on the top of the
mountain, like screaming at allthe people, and the people are
like no, I'll just take thispill.
Speaker 1 (44:10):
Right, it's the easy.
It's the easy way.
It's the easy way.
Where's the shot, where's thepill?
Where's the fix?
Me now and we?
We vote with our dollars.
We vote with our dollars.
You know, if nobody buys thejunk, if nobody buys the pop
soda depending where you're atthen it goes away.
Transition to some.
We're talking about some eatingand things like that.
Physical activity, right, whatis cause you're?
(44:31):
You're ballroom dancing.
That's really hard.
I feel like I can.
I think I can dance.
Uh, anybody can dance.
Does it look good?
I don't know that.
It's very, it's a very physical, demanding sport of dancing.
How do you prepare for that?
You know, is it like weighttraining mixed with some other
(44:52):
things?
Speaker 2 (44:53):
Yeah.
So you know, back in the earlydays when I was training, I
asked my coach at the time, like, what can I do outside of dance
?
And at that time I was goingtwice a week.
I was taking one 45 minutelesson twice a week.
He said, if you want to getbetter at dancing and you want
to get better at dancing, youwant to get stronger, you just
need to dance more.
And it's that kind of advicethat you that you get for any
(45:16):
sport.
Like, if you want to be betterat basketball, just play
basketball more.
You know you want to get betterat baseball?
Like, just play baseball more,you'll get better at it.
And if you know if your goal isto run really fast, better at
it.
And if you know if your goal isto run really fast, practice
running really fast and you'llget good at it.
And so for me, the ballroomtraining has been all I've been
(45:37):
doing.
That's it for the last I wouldsay like three years.
I haven't gone to the gym.
I've I stopped lifting weights.
What I've done is I'vetransitioned from two days a
week to three days a week andinstead of going for 45 minutes
I go for two hours every time,and so it's a full body workout.
Like I am beat the next day Iam feeling sore and this makes
(46:02):
my muscles grow.
I eat the protein, I do theworkouts.
It's.
There's definitely some cardioin there, like I am sweating at
the end of it.
So it's great for endurance.
You know cardio capacity andit's great for strength.
It helps with balance.
I recommend to everybody justhead to a ballroom studio at
some point in your life.
(46:22):
They always have these littleintroductory packages that you
can go and take a ballroomlesson.
It's far more physical than alot of people realize once
you've been doing it for a while.
Like if you just do some socialballroom dancing, you know
you've been to the club, youlike you know you go to a
wedding, you dance a little bit.
It's not really a workout, butthis stuff is intense and you
(46:45):
know all the muscle gains thatI've gotten in the last few
years it's just been fromdancing.
It's a full body workout.
I love it and and I takeseriously I take my recovery
very seriously and so I don't dotwo days in a row.
Sometimes with competition Ihave to dance two days in a row,
but I do a dance day and then Itake a recovery day and I do
another dance day, and, um, thatseems to work for me.
Speaker 1 (47:12):
You another dance day , and that seems to work for me.
I love it.
Yeah, there's, I get there's afad of the sports specific
training and it's just to me andthis is somebody who coaches
sports I'm like, guys, no,there's, if you there's no
sports, no such thing as sportsspecific training.
Your sport is the specificright and if you want to be
better at whatever that is, dothat.
I think strength training canhelp.
Like, if you want to build somestrength, like that's your cup
(47:36):
right.
Strength is the cup, and thestronger you are, you can put
more things into the cup, whichis great.
But don't get away from theflash.
Like there's so many flashystupid things out there that
they're like throwing med ballsaround and they're doing these
jumping.
That's going to translate tothe sport.
I'm like, no, no, no, you dothose things in the sport.
It's all about getting youstronger, but I mean, two hours
(47:56):
of dancing is a lot.
Speaker 2 (47:59):
It's a lot.
It's a sweaty time.
Speaker 1 (48:02):
Yeah, and you have to hold those like very firm
positions and holding, andthat's the one thing uh, a lot
of with my clients.
I teach them how to like holdtension in their body when
they're lifting.
Just just changing the amountof tension you hold in in a in a
plank versus somebody that,like I, could do a plank for
(48:22):
four minutes.
Okay, do these cues and holdthis max tension as possible.
Can't do it, you can't hold itfor four minutes, but you guys
are holding this, you knowwhatever this is called.
Speaker 2 (48:33):
The frame, the frame, the frame.
Speaker 1 (48:34):
And you guys are holding tension for over time.
Which time under tension buildsmuscle?
People don't realize that.
Yeah.
Speaker 2 (48:42):
It's wild Like, especially, like you say, when
you're holding frame and thoseclosed dances, like those smooth
dances where you see the twopeople and maybe you've seen
this, you know, I've seen thison dancing with the stars or
whatever those two people arelike locked in hold and that
frame is solid.
What what I'm working on is Iam stretching from elbow to
elbow and I am holding thatwidth in my back and I'm like
(49:05):
running sprints at the same time.
So you're dancing and runningsprints.
Now, you know, when you'rerunning, you've got like
flexibility in there in yourstride, but when you're ballroom
dancing and you're running, itis intense.
The sweat just starts to dripoff because you have to look
like.
It is so easy but it is so hard.
(49:26):
It's like they say it's like aswan on the water, where you see
the swan just gliding acrossthe water, but what you don't
see is all of that.
You know the feet flappingunderneath the water.
All of that you don't see.
And so we are hiding all ofthis time under tension and
trying to just keep our cool.
But it is intense and when youwalk off the floor, like during
(49:49):
a competition, you walk off thefloor.
Like during a competition.
You walk off the floor andyou're still holding it, like
you know how, like withweightlifting you hit your pose,
you drop the weight, you canclap your hands, celebrate
yourself or, you know, go cry orwhatever.
You're done, you're done, youdid your task.
We're not done.
When we're done, you've stillgot to hold your posture.
You walk off, you walk into thecrowd and you're still holding
(50:11):
posture because you're stillbeing judged and so it is like
it's really intense.
But once you know that thejudges can't see you anymore,
you're like you're feeling it.
It is wild, it's a great sportand it's something that people
can do into their 80s, I meanlike into your nineties.
I plan to do it until I justdropped dead and they can bury
(50:33):
me under the dance floor, likeit is such an incredible sport
and you can go as hard as youwant.
You know, some of it's like itdepends on the dance and it
depends on your technique, butit can be really intense and the
people who do it professionallyare in incredible shape, like
incredible shape.
(50:53):
I mean I probably you've seenlike Derek Hough from dancing
with the stars with his shirtoff, and he's buff.
He doesn't.
I don't think he's in the gymlifting for an hour.
He's just dancing, you know.
So it it's great.
It's great for strength,endurance, it's great for your
mind, you know, keeping yourmobility Obviously if, if you
(51:15):
can remember the steps.
It's great for the mind If youcan move with balance.
It's great for everydayfunction because if you can run
and stop, you can catch yourselfwhen you fall, you know, in the
house, and it's those kinds ofthings that keep us going.
(51:37):
When we're older, it's like,you know, my biggest fear is
like falling down, breaking ahip, ending up in the hospital
and that's the end of me.
You know, that's like how thestory goes you get old, you
broke a hip.
Oh, grandma's not the sameanymore since she broke her hip.
You know, I don't ever wantthat to be me.
So I intend to just keep onmoving, keep on dancing, keep my
(52:04):
muscles strong, keep my brainactive by keeping learning
technique, and I'm going to agereally well Like I don't see
there's no exit strategy for me,like I can do this forever well
, like I don't see there's noexit strategy for me.
Speaker 1 (52:11):
Like I can do this forever.
Age like, oh I'm, I'm gettingolder.
Therefore, you know, I, Ishould have aches and pains.
I should have no.
Like you should be feeling gooduntil you're fricking 80, if
not older, and and be able andcapable to do all of the demands
that life throws at you.
And then some like that's thegoal.
It shouldn't be this narrativeof like I'm just getting older,
(52:32):
like I turned 50.
So I'm, you know, whatever.
This is why I have a gut.
Like no man.
Like you can.
Speaker 2 (52:38):
you can always imagine these people just give
up on themselves because it'ssome arbitrary number.
I hate to see it.
I just you know the over thehill thing.
It's like, oh, what are yougoing to do?
You're getting old.
I heard that so much growing up.
It was like I really didbelieve that when you got old
you got sick, you got onmedication and you sort of just
(53:00):
withered away with aches andpains and you better enjoy your
life while you're young, becauseit's never going to be this
good and it's like I'm feelingbetter now than I did in my
twenties and I'm just I've gotnothing but hope for the future.
Like I don't see myself gettingweaker.
Every week I train, I getstronger.
When I see these 80 year oldwomen in the gym running, like
(53:24):
you know, you see theseInstagram accounts like old lady
games, right, like that's oneof these accounts where they
feature these older people doingwhat seems to be so incredible.
But it's not incredible.
If you just keep it up, if younever stop, you just maintain,
you can get there.
You know, if you're in yourforties now, you can get there
(53:47):
and then just maintain.
In your sixties and sevent, youcan get there and then just
maintain in your sixties andseventies and eighties and it's
like, wouldn't that be great ifeverybody sort of believed that
they could do that, you know.
But people are just convincedbecause it's so normal to decay
with age.
It's just so normalized and itshouldn't be.
(54:09):
And you know, I hope thatpeople can learn that you don't
have to just wither away in ageand, like you know, be
disregarded.
It just doesn't have to be thatway.
Speaker 1 (54:21):
What's the quote?
It's like the best time toplant a tree was 20 years ago,
but the second best time isright now.
Speaker 2 (54:27):
Yeah.
Speaker 1 (54:28):
You know, if you didn't start 20 years ago, so
what Like you can start today.
And you know, I think, juststuff that you're posting and
you know educating people andshowing them that these things
are possible um is goodinspiration.
Next thing I want to talk about, too, is kind of finish up here
is um.
You have your own line of uhspices here, so people can
(54:50):
actually be cooking at home.
Can you tell us a little bitabout?
Speaker 2 (54:52):
this.
So I mean, obviously, spicesaren't carnivore they all come
from a plant, right.
But you know, some people cantolerate seasonings.
I do very well with seasoningsand I've always included them in
my carnivore shebang from dayone, like I've never done a
period of time where I've justdone meat and salt.
I've always included, you know,spices.
I'm Italian, I love spices andI think it makes for me
(55:16):
carnivore more sustainable.
So, yeah, I had this idea.
One day I made up a chili blendof spices and I told everybody
about it on my Instagram accountand people were like I want
that, I want that.
Can I get that?
How can I get that?
I did a little run, a short runof like these spice blends.
I sent them out to people andthe response was just so
(55:37):
incredible.
People were like it's thegreatest thing.
I think it happens to be thegreatest chili ever.
But it started with the chiliblend.
The line of spices is called theCarnitarian Presents, and so
there's a chili blend in twoversions.
There's a meatball blend andthen there's now soon to be
(55:57):
released, a taco blend andbasically it's like it helps
people with meal planning,because each packet of spices
sort of creates you know four orfive meals.
It's like I don't want to callit hamburger helper because
that's nasty, but you know it'slike it helps you sort of make
something that you can serve tothe whole family.
It's not like a sprinkle onspice where you would just put
(56:20):
it on steak or something likethat, but the packets are more
to help you with meal planningand you know like a start to
finish meal and the recipes onthe packet for all of them.
And you know the response hasbeen really great.
So you can go to the website,which is thecarnitarianlifecom,
and order spice blends there.
(56:41):
But like the reactions havebeen wonderful, like the reviews
have been great.
People love the meatballs and Ithink they're going to love the
taco blend too.
We've had it last night.
I just had some leftover forlunch but I haven't gotten that
taco blend out to people yet.
But it makes delicious tacomeat.
Speaker 1 (56:59):
I'm definitely gonna get the meatball blend because I
want to do a social experiment.
I want to bring to my familymeatballs like no breadcrumbs,
the whole thing and see what,see what the reaction and see
what happens.
Speaker 2 (57:11):
They're going to love it.
I mean, I have had some realdeal Italians.
Try the meatballs, like NewJersey Italians and they're like
Linda, these are the bestmeatballs we've ever had you
said it so good.
Speaker 1 (57:22):
Linda the best, Linda's got the best and the
cutlets in the back.
Speaker 2 (57:28):
Right, and don't forget the cabagol yeah.
Speaker 1 (57:32):
Oh great, where could ?
If somebody wants to connectwith you, where can they find
you?
You are the carnitary.
Oh, before we get into that,did you ever?
I always, I wanted to ask this,I almost forgot.
Did you get any flack for somevegetarians for using the
carnitarian?
Speaker 2 (57:50):
No, the vegetarian, no, the vegetarians, don't come
at me, but I will tell you what.
Like some people argue with thecarnitarian, they're like
that's not what a carnitarianmeans.
They'll say like a carnitarianmeans they don't eat fish, but
they eat meat, and they get like, they try to get technical, and
I'm like listen, I made theword up, like it's not a real
thing, like it's totally makebelieve, and so it's whatever I
(58:13):
want it to be.
So you know, listen, steve, itis what it is.
It's me eating meat and it'sall the meat.
So, though, the vegetariansdon't come at me, but like it's
it's funny that name comes like.
So I made that up, and like, theorigin of of my saying that for
(58:33):
the first time was when I wasin that group zeroing in on
health, and they were allcalling carnivore at that time
zero carb.
But then there was all thesecaveats like well, it's not
really zero carb, becausethere's some carbohydrate in
liver and there's somecarbohydrate in eggs, and so
it's not really zero carb, it'sjust anything from an animal.
And I went into that group oneday and I was like you guys,
(58:53):
these guys have been in therefor 10 years.
I'm like why don't we justchange it Like why don't you
just call it a carnitarian diet,like the way they've got
vegetarians have vegetarian diet?
And they just laughed me out ofthe forum.
They were like, lady, you'renew here, it's zero carb, it is
not carnitarian, just get out ofhere with that.
So I hung my head, I left.
(59:14):
I was like, okay, I'll justcall myself that.
Speaker 1 (59:18):
And that's a great great.
It's a great Instagram socialhandle.
Where where can people find youother than the Instagram?
Speaker 2 (59:29):
So typically there, but there is a Facebook page,
the Carnitarian.
My YouTube channel is theCarnitarian Life and my website
is also the Carnitarian Life.
On my Instagram you'll find alink to my coaching so you can
book with me.
I do individual sessions, onlyone-on-one private sessions.
(59:49):
Whatever's discussed staysbetween me and the client, which
a lot of people like, and I Ilove to help.
If you think I can help you inany way on your carnivore
journey, I'm here for you toshoot me a message.
I always respond to everybodyon Instagram, so that's probably
the best place to reach mefirst.
Speaker 1 (01:00:10):
Awesome.
Well, this was a greatconversation, as tons of
highlights in here, and thankyou for taking the time.
This is, this is awesome.
Speaker 2 (01:00:19):
Oh, you're so welcome .
It's absolutely my pleasure.
It's great to meet you andgreat to talk to you.
Speaker 1 (01:00:22):
Yeah and thanks.
Everybody listening to thePrimal Foundations podcast.
Thank you all for joining us.
If you enjoyed this episode,don't forget to subscribe, like
and share.
See you all next time on thePrimal Foundations podcast.
Welcome to the Primal Foundations podcast.
I'm your host, tony Pascola.
We will dive into what Ibelieve are the four central
foundations you need for ahealthy lifestyle Strength,
nutrition, movement and recovery.
Get ready to unlock your pathto optimal health and enjoy the
episode.
Linda Salant.
(00:24):
Welcome to the PrimalFoundations podcast.
Speaker 2 (00:27):
Thank you.
Thanks so much for having me.
I'm so happy we're finallygetting to talk, get to meet you
.
This is great.
Speaker 1 (00:32):
Linda is properly known on social media as the
Carnitarian, which is a great,great name yeah, great name and
also a ballroom dancer as well.
Speaker 2 (00:44):
Yeah, pro-am, I'm the amateur, but yeah, I do, that's
my hobby, that's my sport.
Speaker 1 (00:49):
Amongst also a carnivore coach as well.
That's right, Multifaceted.
We were kind of talking offlinea little bit and you adopted
the carnivore diet back in 2015and and back then it didn't have
the popularity it had to it hastoday.
Like, what brought you to thecarnivore diet and what
information did you even haveaccess to in 2015?
Speaker 2 (01:12):
So at the time in 2015, I mean, I was like on
Facebook.
Everybody was on Facebook.
I don't know if Instagram was athing, but I was on Facebook a
lot and at that time I had somelike baby weight to lose Cause I
had had two kids.
I remember back in college, Iwell, after college, I was like
an Atkins girl.
I, whenever I wanted to go on adiet, I needed to lose some
(01:34):
weight.
I would go into ketosis.
I would do Atkins, you know twoweek protocol where you, you
know, get into ketosis and youstay there, but I never would
move out of ketosis and his twoweek induction phase is really
heavy on like meat and cheeseand some low carb veg and I
would lose some weight.
So back in 2015, I said, okay,I'm gonna go back into ketosis.
(01:56):
I started looking up likeketogenic recipes and then
somehow Facebook drove me tothis group called Zeroing In On
Health where they were doingthis really sort of extreme
version of a ketogenic dietwhere you had meat and you had
cheese but you didn't includethe vegetables.
I was like that's compelling,because you know, the broccoli
was never the best part, thespinach was never the best part
(02:18):
for me, it was always like thesteaks were the best part.
So I looked at the people, Istarted listening to the
conversations in that Facebookgroup and I said you know what?
I think I could do this, Icould try this.
Why not 30 days of carnivore?
And they said, try it for 30days and see how you feel.
There's no commitment.
It's not like I was buyinganything, it was just a Facebook
(02:39):
group and there were all thesepeople who had been doing it for
years and years.
I mean, some people had beencarnivore for 10 years in that
group, some even longer, some 20years at the time.
So I tried it for 30 days.
Carnivore.
I ate, you know, meats, cheeses, I included.
Processed meats, I included,you know, like bacon and
pepperoni and all the dairy andall the things.
(03:00):
But even with all thoseadditions, like, I still felt
pretty good, really good.
Things started to feel betterfor me right away.
That was beyond the little bitof weight loss that I got, like
I, you know, I lost a few pounds.
Sure, I didn't have a hugeamount of weight to lose, but I
started to feel better in myjoints and I noticed that, like,
(03:22):
my migraine headaches weregoing away, which was a
consistent thing for me at thetime too.
So I was like, all right, I'mgoing to stick with this.
And now it's been over nineyears that I've been doing
carnivore.
Little by little I started tonotice more and more health
improvements that I thought werejust sort of consequences of
(03:43):
aging, and that's one thing thatI started to talk about right
away when I got into postingabout carnivore was that, like
you guys, aging well is possible.
The food that we eat reallymatters.
These aches and pains thatyou're having and all of these
prescriptions that you're beingput on because you've got these
(04:04):
diseases of aging, it'sunnecessary.
Like the food can fix this.
And the carnivore diet for mehas helped so much like with so
many things from you know,correcting my cycle and helping
me with something calledinterstitial cystitis, which is
like a chronic bladder pain,something called interstitial
(04:26):
cystitis, which is like achronic bladder pain.
It's helped me with the pedemaand reducing my inflammation
that comes from that, you know.
It's helped, like me, with mydancing, just strictly because
I've got better balance.
You know I'm like moreproportioned, but it's helped
with my strength.
It's helped with, you know,gaining muscle, losing fat, body
recomp stuff, and so there'sreally just no reason for me to
(04:48):
ever go back to includingvegetables.
We haven't really talked aboutlike mental health, but there
absolutely there was improvementbecause I had anxiety,
depression, days where I didn'twant to get in bed and that just
doesn't happen anymore.
You know, like panic attacksare gone.
It's wild, like the list ofthings that people talk about
(05:09):
carnivore helping.
It's such a joke, right.
People say, oh, you're acarnivore and you're like
bulletproof and you can makememes about it.
Like you know, oh, carnivorehelped my you know my marriage
and carnivore helped me start mycar in the morning or whatever
it is.
It's like a joke, but likethere's so many things that can
really help because getting ridof those plant foods that cause
inflammation, you just neverknow how that inflammation is
(05:32):
going to affect your body andwhen you get rid of that
inflammation, things just startto work better.
So I'm in it to win it.
I mean, like I said, I'm notgoing back.
So that's kind of my gig,that's kind of my story and,
like I said, I'm not going back.
Speaker 1 (05:45):
So that's kind of my gig, that's kind of my story.
I mean, that's a super commonstory that we're hearing.
Most people I would say noteverybody, but most are coming
to this diet because they wantto lose some weight.
They've heard of keto, they'veheard of Atkins, all that stuff,
and they're just gaining somepopularity.
And they do it to lose a fewexcess pounds for whatever goal
that they might have, to lose afew excess pounds for whatever
goal that they might have.
And it ends up being, yeah,you're getting, oh, like my, my
(06:07):
aches and pains, my headachesare gone.
It's just, it's a domino effect.
And a lot of people you'reright you said earlier they
chalk it up to old age.
No, it's not.
It's not old age, like asyou're getting, as you're
getting older, yeah, you'regoing to have those little
things here and there, but tohave this mental clarity that no
other diet has, plus thebenefits of you know you're
(06:28):
physically going to feel better.
It's just, it's it's crazy.
I think it's when you're right.
You tell people about it,they're like nah, it can't be,
can't be true, not all thosethings, it's bullshit yeah
absolutely.
Speaker 2 (06:42):
They think you're lying, they think you're just
like, you're crazy, you're aconspiracy theorist.
You've just drank the carnivoreKool-Aid and you know you're
you're faking it or it's goingto be temporary and you know.
But no, it's for real.
And you know people go on dietsand they're hungry, right Like
if you're trying to lose weight.
Typically you're like, okay,I'm sacrificing, I'm going to
suffer a little bit, but youknow I've got that wedding
(07:04):
coming up in a month and so Iwant to fit into my that dress
that I want to wear or whatever.
And you are hungry.
And then you know right afterthe event that you're cutting
weight, for you blow right backup because you go right back up
to the same sort of bad foodhabits.
With carnivore it's just stable.
It's like there's no need tofeel hungry.
(07:25):
You're just feeding yourselfwell and energy is good and the
diet you know, just for weightloss doesn't feel like a diet
and all the health benefits thatcome along with it are just a
bonus.
Speaker 1 (07:36):
Yeah, I've had the privilege of having Jessica
Randell on here and she talksabout she calls it carnivore
bliss, where we don't reallyunderstand how good we can feel
because we never felt like thatbefore.
And to your point, I'll tellpeople too, I'm like man, I feel
so good, my headspace is great.
Anxiety isn't there anymore.
(07:57):
I got into carnivore prettyhard after like well, we were
still kind of locked down alittle bit from COVID.
So 2019 is when I really got it.
And from being locked down,really changing my diet because
I was, I was in the house justlike everybody else, drinking
beers, having pizza, like it'sgoing to last a few weeks, and
then it just I gained like 30pounds over COVID.
(08:18):
I was like I got to dosomething.
And then when I made thischange, I was like wow, not only
do I feel good, I look better,but like my mental space is just
.
I've just felt so, so clearheaded that I just never had
that before in any diet, becauseany diet that you ever do
before, like you've ever donecarnivore I don't know if you
had this experience, but it wasalways.
I'm sacrificing, like you said,I'm always hungry, I'm
(08:41):
irritable, right, and I just Idon't feel good through through
dieting.
Speaker 2 (08:53):
Absolutely, because we typically restrict and you
are cutting back on fats usuallyway too much to get any energy
out of the food you're eating.
And so you know some people Ihave done some crazy diets, you
know, like like Hollywood juice,such and such, right, where
you're having like 40 caloriesof orange juice every day or
something ridiculous.
You right, where you're havinglike 40 calories of orange juice
every day or somethingridiculous, you know, and you're
supposed to sip it all day long.
It's torture and it is, and andyou just won't feel good.
(09:14):
It's just absolute torture.
It's not a great way to loseweight you do.
You gain it all back.
It's such a relief to think tomyself like I don't ever have to
diet again, like I just it'snot even a consideration.
You know that I'm dieting thecarnivore diet, but really it's
more just like the carnivore wayof eating, Right, and I don't
(09:36):
ever have to do that again.
Like I don't need to do weightwatchers or LA weight loss or
any of those you know, dietcookies or shakes or cleanses or
any of those diet cookies orshakes or cleanses and any of
that trash.
It's like just eating the wayI'm eating now is so sustainable
and I'm so happy that it'sanother thing that makes it
easier to maintain, because whenyou're crash dieting that way
(10:01):
and you don't feel good, youcan't sustain it.
You know you're not going to dothat forever and you still have
not learned a way to properlyeat, and you know.
So I try to help people learnyou know how to properly eat,
like what really is food andwhat is really not food.
You know that's not to say thateverybody needs to be carnivore
(10:22):
and some people can absolutelyinclude some carbohydrates, some
plants to tolerance I doinclude spices and stuff.
It's just that the majority ofwhat people are eating, the huge
bulk of what people are eating,is plant-based and it's not
doing anybody any favors, youknow so.
Speaker 1 (10:39):
If it would have worked.
It would have worked, you know,right, and this is something
that I like to say to somepeople too and as I taught, we
talk about carnivore.
Carnivore, as a definition, isa restrictive diet technically,
but it also increases foodfreedom.
Do you agree with that?
Speaker 2 (10:57):
Well, I do.
You know there's a lot ofpeople who, for me, I've never
been a real food addict LikeI've.
I'm absolutely a volume eater.
I enjoy eating Like I grew uparound food.
Food is tradition, food isholiday, you know, food is
culture.
That's definitely there for me.
But I was never like a sugaraddict or sort of a slave to
(11:20):
carbohydrate, and so for somepeople, switching to carnivore
does give them that food freedombecause they never have to.
Once you're over that addiction, you are now like unshackled
from the chains of thatcarbohydrate addiction where you
are not thinking about food allday.
You know.
You're not thinking like, okay,I'm going to be gone for four
(11:42):
hours, how many granola barsshould I pack?
I'm going to need to stop atthe gas station and grab a juice
or grab an energy drink.
You're just never unable tosleep because you're like oh,
that candy bar is in the pantrycalling my name.
So for a lot of people,especially people with food
addiction, it can be superfreeing.
(12:04):
The simplicity of it istremendous because you're
sticking to a general guidelineof what is the food that you eat
, here's what it is, and thatit's a restrictive, as you say,
sort of list of things.
Now I can tell you that withinthat restriction there are
literally there are hundreds ofways to cook meat.
(12:26):
There are so many differentrecipes you can do.
If you want to stick to groundbeef and bacon, like that's cool
too, but there are hundreds ofrecipes and different ways you
can do it.
So there's flexibility in there, but not having to think about
recipe planning if you don'twant to, that's great, and, you
know, not feeling compelled toeat things that you know are not
(12:48):
good for you.
It's also pretty freeing.
Speaker 1 (12:50):
The liberating feeling of I'm on this carnivore
diet, you know, but I get toeat till I'm full.
What?
Yeah, that's, that's hard.
It's honestly hard for people.
I would say it's hard forpeople that have done the crash
dieting, yo-yo dieted.
You know, and that's one of thethings I want to get into too
is, you know, when you you youcoach clients, you do one-on-one
(13:13):
sessions with them, with themgoing to carnivore, is there
like, okay, I want to step mytoe into the carnivore pond, how
do I get started?
And it really really this thatfirst piece of how much do I eat
?
What do I eat?
You know what?
That's pretty much the commonstepping stone.
How do you navigate that withclients?
Speaker 2 (13:33):
So typically clients come to me like one of two ways
either they've been carnivorefor a while and they're not
seeing the weight loss resultsthat they want, or they come to
me from a standard American dietor just an absolute trash food
diet and they want to startcarnivore from scratch.
For those people that want tostart carnivore from scratch, I
(13:56):
tell them just get youringredients right, don't count
your macros, don't worry aboutfat percentages.
Try it the simplest way,because for a lot of people, the
simplest way of just findingthe meat that you like, what
sounds good to you.
You're in the supermarket,you're at the meat counter,
you're looking at the selection,what looks good to you.
If it's meat, get it, eat it.
(14:18):
You may find absolute successwith that and you can eat as
much as you want until you'refull.
You may find absolute successwith that and you can eat as
much as you want until you'refull.
You may find absolute successwith that.
You don't know.
But it's worth trying thesimplest way first, and so I.
Then I don't recommend thatthose people necessarily track
their food because they've neverdone it before and maybe they
(14:38):
don't need to.
Some people don't have any kindof like.
Some people don't have any kindof metabolic derangement where
they are not going to loseweight.
If their insulin is low andtheir food choices are right.
If they are eating meat,they're keeping their insulin
low, they're opening up theirfat stores, they can release
(15:00):
some weight and those peoplewill be super happy with that
simplicity.
Then there's that other group,that second group of people that
come to me.
They've been carnivore for awhile.
Some of them, for years, havebeen carnivore for a while and
they've tried different ways.
They've honed in on all ofthese different hacks.
They talk to me about theirelectrolytes, they talk to me
(15:20):
about their macro ratios andthey talk to me about their
different types of fasting andwhat they've been doing.
And I will work with thosepeople to sort of hone in on
intuitive carnivore has not beenworking for you.
Then let's get you to a slightcalorie deficit.
(15:40):
I put their information in, I dothe math on, you know what
their total daily energyexpenditure is, based on their
base metabolic rate, based ontheir lean body mass you know
the whole shebang and I'll givethem a very slight caloric
deficit, just to take thatfactor off the table, because
sometimes people are overeating,like way overeating, especially
(16:05):
on fat, which is the energyportion.
You know, like protein's not agreat energy source, right?
And if you are trying to gainand get energy, be energetic.
Do the thing that a lot ofhardcore carnivores say.
You know, eat a lot of fat.
You got to eat a lot of fat.
Sometimes people are overeatingon energy, sometimes people are
under eating and so they'restalled at their weight because
(16:27):
they are not releasing anything,because they are sort of
starving I hate to saystarvation mode it's.
You know, I don't like the termtheir bodies aren't releasing
anything because they're undereating.
Figure out where they should becalorie wise, just to take that
off the table.
And then you can start lookingat other things that matter,
like the amount of light you'regetting, the amount of sleep
(16:49):
you're getting, the quality ofyour sleep, the type of movement
that you're getting in, are youworking out, are you using your
muscles, what are your stresslevels like, how's your recovery
?
So all of those factors matteras well.
That's where I sort of startthese two different groups of
people when I, when I docoaching and you know some some
(17:12):
people need more help thanothers.
Some people need moreconsistent guidance than others,
especially those who have beencarbohydrate addicts.
They say to me I was doing sowell and I don't know what
happened.
But and then there's, you know,some episode that they
described to me I was doing sowell and I don't know what
happened.
But.
And then there's, you know someepisode that they described to
me that they dipped intosomething they shouldn't have.
And those people I love toconsistently just give them
(17:35):
accountability and motivation,because sometimes those people
know exactly what to do and theycan do it for some period of
time, but without somebodyhelping them stay on track, they
lose their way.
So I'm, you know, I'm, I'mthere for that too.
Speaker 1 (17:52):
I appreciate this, this view, because there is a
difference.
Somebody coming to you forautoimmune issue, somebody just
starting out, but somebodythat's plateaued a lot of
carnivore.
People don't talk about theplateau, but it's important
because carnivore works until itdoesn't for you.
I am a case in point.
Like, based off of all theexamples that you gave, I've
(18:14):
slowly gained weight oncarnivore.
95% of my diet is straight redmeat, water, coffee, like that's
it, but I'll have blueberriesevery now and again.
I'll have an avocado with somecheese.
Right, I don't think that didit, you know.
I don't think that having thoselittle things every once in a
while or a couple of pieces offruit here and there are going
(18:35):
to make the huge weight jumps.
That, not the huge weight jumps.
But I was just increasing myweight.
My activity hasn't reallychanged.
I'm getting sleep, I'm hydrated.
I couldn't really figure it out.
But I plateaued and started togain weight and so I was having
the fattier cuts of meat.
I was doing 80, 20, you know,and I really just started.
I started by I usually do twopounds, right, that was my thing
(18:59):
.
Like two pounds of whatever itwas would satiate me and fill me
up.
So then I started playingaround with it.
I started taking like a quarterpound away and just every four
meals that quarter pound of likeground beef would be just like
one pound for the next meal,kind of deal, and I would just
kind of like keep replacing foodand I slowly started to lose
(19:20):
weight.
And then I started saying, okay, maybe, maybe I just do fat
cycling and that's actually, Ifelt like, has helped too, where
I will cause I don't want to golow fat Like that's, that's not
what I want, but because youand I I'm going to quote Vinny
Tortorich here.
He says you can't eat as muchfat as you want without impunity
.
You know so.
(19:41):
I would yeah, I would go 97 leanground beef.
So I'm getting my protein, I'mstill being active.
I want to build muscle, uh, butthen I would, you know, cycle
in that week 80, 20, you knowand go back and forth and not
always get the fatty ribeye.
I would get like the New Yorkstrip.
That was a little bit leanerand I was just out with some
friends yesterday.
(20:02):
They're like man, you'relooking good, looking thinner.
I go, yeah, man, and I'm notstarving.
I'm eating till I'm full andI'm not drastically cutting the
calories, are you?
You know Robert Sykes, yes, ketoSavage at Hack your Health.
He was on the food addictionpanel and one of the things he
(20:22):
was talking about, which Ireally loved, is for to get
ready for his bodybuilding shows.
He would like I would literallyjust take every week one egg
away, that's it, one egg.
Like he's not going todrastically drop down, he's one
egg a week for X amount of weeksbefore my show and that'll get
the weight down.
So this you have a bunch ofpeople in the carnivore space
(20:45):
that are like eat as much fat asyou want, you can't get fat
from fat.
Well, I I'm I'm case in point,like I've had to mess with my
fat a little bit.
You know you can't just eat asmuch as you want, uh, without
their.
You know, it's not likecalories don't matter whatsoever
, um, but yeah, I think that'ssomething that we we as coaches
(21:05):
and people like need to talkabout, because there is there is
a little bit of a limit in myopinion, but yeah, I mean, I
totally agree with you.
Speaker 2 (21:12):
And just what you're saying, when, when you do that
magic number of two pounds ofmeat that can look so different
based on your cut selection,like two pounds of ribeye is way
different than two pounds oftenderloin.
Do you know what I mean?
In terms of the amount ofcalories, let's say, let's just
call it energy, right, theamount of energy coming from fat
(21:33):
on those two different twopounds.
Now, most people aren't eatingtwo pounds of tenderloin, but
some people will go and get that93% or, like you said, 97% lean
beef and say I'm going to eattwo pounds of that and they're
like this carnivore thing isworking great for me.
Look at how I'm dropping weight.
Somebody else goes and buys twopounds of 70, 30 ground beef
(21:57):
and they pour all that renderedfat back on the meat because
that's what people are tellingthem to do and they're eating
that two pounds of meat.
There is a huge difference inthe amount of energy that you're
going to be able to store basedon those two different meals,
and so that can, for any womanover 40 will tell you like the
(22:17):
calories actually really domatter, like they matter, and
maybe when you're young or ifyou are super buff and you're in
the gym and you're training,you can say things like calories
don't matter because you'lljust, you know, adapt, burn them
off, your metabolism is workinggreat.
But when you over consumeenergy, for you it's going to
(22:40):
get stored, like it's just goingto get stored, and it depends
on the person.
You know how much fat they cantolerate.
We don't take into account,typically, things like calories.
We burn by thinking all daylong.
But somebody who is like anintense person, thinking,
working, or, um, well, I'll just, I'll just say that they burn a
(23:04):
ton of calories just fromthinking, and as opposed to
somebody who's really just kindof relaxed and not thinking
about much, there's a differenceeven there.
So lives are so different.
The way people burn that energy, utilize that energy, can be so
different that the caloriesabsolutely they do matter.
(23:25):
I like your idea of fat cycling,that you are never going hungry
.
Now, if you wanted to stickwith a certain fat percentage,
like, instead of going superlean and super fat, super, um,
yeah, super fat, you could justfind a nice middle ground, like
a nine, an 85% ground beef, andjust do that all the time and
just know that you're going tofeel satisfied with that 85%,
(23:49):
and I think that people can veryeasily mess around with their
fat percentages by usingsomething like ground beef
because it's pretty, you know,regulated in terms of like fat
content, right, you know likewhat you're going to get.
Regulated in terms of like fatcontent, right, you, you know
like what you're going to get,so you can tweak, just picking
out a different package, like ifyou think, well, I'm not
(24:10):
satisfied with, you know, twopounds of 93, seven, try that 80
, 20 and see if you're satisfiedand you're not going hungry
because you may need that extrafat to feel that satiety.
For me, if I go heavy on thefat and I know that I need to
sort of stay around a certainamount of calories, I don't feel
(24:31):
that satiety from the fat.
But if I switch to leaner cutswhere I'm getting more like 60%
of my calories from fat ratherthan 70 or 80% of my calories
from fat, I feel so much moresatiated For me.
I know that this higher proteinapproach that I do keeps me
feeling full, and so that's oneway to keep eating carnivore in
(24:56):
a way that keeps you satisfiedis just messing with the fat
macros and then you don't haveto go hungry.
Because if you need that volumeto make you feel satisfied or
if you need that protein to makeyou feel satisfied and you're
going with higher fat cuts,you're going to be way over on
(25:17):
energy intake at the end of theday, because to do volume of
ribeye is going to put you wayover or you know any kind of
volume on, like short ribs oroxtail you're just going to be
way over your caloric needs.
So if you shifted a little bittowards the leaner cuts, you can
get the volume you need, youcan get the protein you need,
you can get the protein you needand then some and find your
(25:40):
sort of carnivore pocket.
Speaker 1 (25:42):
For people that are newer to carnivore, just
starting out, if they do gainsome weight off the get.
Is there a silver lining tothat?
A little bit.
Speaker 2 (25:53):
Well, sometimes, yeah , I mean there's a lot of people
that come and they'reunder-muscled or they've got
some metabolic healing that theyneed to do because they've been
undernourished, their fatintakes haven't been high enough
, their protein intakes haven'tbeen high enough, they've been
eating inflammatory seed oilsand stuff like that.
So when you start getting inthe real nutrient dense foods,
(26:17):
some people do gain weight and Isee it as a good thing.
I encourage people to get DEXAscans if they can swing it or do
an in-body so they can see thatsometimes that weight gain is a
net positive.
That you know.
Like I had tremendous bodyrecomposition when I switched
(26:37):
from higher fat to lower fat,higher protein was like three
pounds of weight loss.
And you'd think after you knowI was doing like a 10 week
experiment after 10 weeks of,like you know, recording
everything that I eat.
It was a lot of work.
I don't generally love tracking.
I did all that work and forwhat?
Three pounds, it's kind ofdisappointing.
(26:58):
But when you understand thatyou've gained nine pounds of
muscle, you've you know, or orfive pounds of muscle and you've
lost eight pounds of fat, thatmeans a lot more than three
pound weight loss.
So and you can say that forweight gain too, because some
(27:21):
people when they go to carnivorethey will get weight loss, fat
loss and they'll get muscle gainand they'll say this isn't
working for me.
I haven't lost a pound.
But if you don't know what'sgoing on in the inside, you
can't see that there's actuallya net positive there, like a
really important net positive,because muscle gains, above all,
I think, are most important.
(27:43):
You know, weight gain doeshappen and then some people,
after they go through that firstadaptive period, they'll start
to see then more of the fat lossthat they were hoping for.
Speaker 1 (27:56):
They'll start to see, then, more of the fat loss that
they were hoping for,understanding or changing a
little bit of a narrative thatyou know the scale isn't the end
, all be all.
You know you might have gaineda few pounds, but how do you
feel?
Like I, you can't.
There's a premium that peopledon't realize on how you feel on
this diet, versus you knowwhat's on the scale or you know
(28:20):
how you aesthetically look.
I think people really got tofocus on the how they feel and
getting healthier metabolicallyversus you know we're we're a
very vain society.
Like we see the magazines, wewe we see the television shows,
like Zac Efron on Baywatch.
(28:40):
Have you ever heard of him talkabout his story about Baywatch?
I haven't.
The movie where he's gettingdown, it's unrealistic.
It's like he was likemaintaining like a 4% body fat
for like the entire movie and hetalks after like after he
gained a ton of weight back andhe's like I, I regret doing that
(29:01):
film and looking like thatbecause it was so unsustainable.
Where it's like that would behis persona for all of his
movies.
He's like I can't do it, Ican't sustain it.
But yeah, that's what we thinkis healthy.
But people that step on thestage, those bodybuilding
competitions.
I mean they look phenomenal,look phenomenal, that's a sport,
like they do that for theirsport.
But they're literally steppingon death's door for five to
(29:25):
eight minutes however longthey're going to be on stage for
that day and then they run offand what do you see them do
right away?
Just pop up, just consume cakeand cookies and whatever,
because they just had their bodyfat so low and you'll see them
puff up again.
Yeah, so changing the narrativeof some people.
Yeah, you want to look better,but it's like really, how do you
feel?
How do you feel?
(29:46):
And then this is another thing Iwant to talk about too is like
education, right, it's so hardto kind of pull.
It's like almost pullingsomebody out of the matrix.
You know we go the currentlandscape of food.
You know you walk into thegrocery store and there's the
aisles of produce and thevibrant colors of everything you
walk in.
It's so abundant and we think,or we're accustomed to, like
(30:09):
having these roots andvegetables around us.
But people don't reallyunderstand that they were very
seasonal, right, and they werevery few and far between.
We did not thousands of yearsago, we did not have, you know a
Kroger's down the street Likepeople assume that there was
just a plentiful of fruits andvegetables and this is how we're
(30:30):
designed to eat, but that's notreally the case.
You ever talk about that withclients that are kind of trying
to understand.
Speaker 2 (30:36):
Yeah, I do.
I mean, most of the people whocome to me sort of know that I
am not going to help them.
You know, eat the rainbow,right, and so they.
They understand that I'm I'mnot a proponent of eating fruits
and vegetables, and they dosometimes say to me things like,
well, seriously, linda, likereally, is it really that bad?
(30:57):
Is it really that bad?
That's what I hear a lot.
Like it's just an apple, likeis it going to?
It's not going to kill me, it'snot like I'm smoking a pack of
cigarettes, like it's just anapple.
You know, maybe, but like, atsome point you should try to see
(31:40):
what it would feel like to, youknow, sort of deplete yourself
of that carbohydrate and see howyou do without spiking your
insulin during the day five orseven times during the day, see
what changes happen.
And so I think that the foodenvironment that we're in is is
so difficult.
When you mentioned education,it's like for the kids
especially, it's hard becauseand this this kills me because I
see these posts about you know,parents are so lazy and they
all they have to do is justteach their kids to eat proper
food.
They should just be eating eggsand meat and fish and cheese
(32:02):
and you're a terrible parent ifyour kid eats anything else.
And then in the comments you'llget these parents that are like
, yeah, my kids are so great,they just follow the example
that I lead and we eat nothingbut meat and eggs and my kid
loves that.
And then you find out thattheir kids are two and four
(32:22):
years old and they're not yet inschool and they're not yet at
play dates and they're not yetat the soccer field where
they're handing out TeddyGrahams or Triscuits or juice
boxes and Gatorades.
And so the food environment isso hard.
We are often told that if wedon't teach our kids to eat
(32:44):
everything in the supermarket,that we're going to give them an
eating disorder, as thougheverything in the supermarket is
a viable option.
Everything in the supermarketis real food.
They should eat it all or elsethey have food issues.
But you know I beg to differ.
The food issues come fromeating the stuff that's not
(33:07):
actually food.
So if people want toreintroduce carbohydrate, you
know they can kid themselves andsay, like these enormously
sweet, huge, geneticallymodified fruits and vegetables
that are in our supermarket allyear round, you know, are, you
know, nature's bounty and we'remeant to eat that.
But, like you and I know, likeyou said, those have been around
(33:29):
, you know, for a very briefperiod of time in our history of
food, so we were not meant toeat.
You know apples and bananas theway that they are now, so they
can fool themselves and thinkthat that's, you know, real food
.
But what happens is that evenwhen they're eating those whole
(33:50):
foods, these kids run intoproblems with blood sugar
control and behavioral issues.
And so put aside the fact that,yeah, we're still giving them
fruit roll-ups, we're givingthem processed food like.
Put that aside, even if you'rejust giving them orange juice,
fruit smoothies, yogurt bars,organic chips, whatever it is
(34:14):
crackers, gluten-free, andyou're trying to be healthy.
Teach your kids how to eathealthfully.
It gets them into trouble.
And then people say I don'tunderstand why, all of a sudden,
I have diabetes.
I've always eaten according tothe food pyramid.
I've always eaten what's?
What we've been told is thehealthy food.
(34:35):
And now I'm in trouble.
How did this happen?
How did I get fatty liverdisease?
You know, because even thosewhole foods are just super high
in carbohydrate that we're notmeant to be eating all year
round it's.
Speaker 1 (34:48):
It's such a hard thing.
I don't have any kids and thisis one of the things I talked
about with adrian too, as wellas like I don't have any kids
but I can't imagine navigatingnowadays.
You know, you have a kid that'sin sport.
I'm a PE teacher by trade and,like I, I see what these kids
are having before games, right,if we go, if I'm coaching that
year or whatever that season,and the parents are in charge of
(35:10):
, like the team snacks, it's allout of a box, it's all of a
package and it's all yeah, andI'm, and I again, I don't say
nothing because, like, that'snot my place, like that, if
that's what they want to eat,it's up to the parents to choose
what they want for their kids.
So it's never my place.
But you know, I, I literallydon't teach.
I used to teach health in highschool and I used to go off the
(35:32):
book.
You know, like saturated fatsare bad and all this stuff.
And now I'm like, oh, I showedin my classroom um forks over
knives and I was.
I thought, yeah, right, I'mlike looking back, I'm like dude
, what a disservice I'm doing tothe but.
But that's all I knew.
You know we're watching foodInc and that was like the
propaganda and it's.
(35:53):
It's hard to talk to parents,talk to young kids about any of
this stuff, because it's just soagainst the grain that they're
like oh, what are you talkingabout?
My father had a triple bypassright Cut, triple, triple,
something like that.
It wasn't good and I talked tohim after the fact and I was
(36:15):
doing carnivore for a while andI lost a ton of weight.
I feel great and I saw whatthey put them on.
After I'm reading through thepamphlet like low sodium, uh,
orange juice, oatmeal, uh, allthis, whatever.
Low fat, chicken breast,vegetable, whatever I'm like
this is all the stuff that gotyou here.
(36:35):
Like they put, like you couldhave this much jello, this much
of a brownie, whatever it was.
And I'm like this is all thestuff that got you here.
And, lo and behold, he's gainedall the weight back, like he
lost weight.
After there he's doing rehaband all that stuff and he's
gained it all back, if not more,and I'm like this is what are
we?
What are we doing?
Speaker 2 (36:54):
I'm like this is what are we doing?
Yeah, because that diet, thatlow fat food pyramid diet, low
sodium, I mean that's nothelping anybody.
It's not fixing the cause ofhis metabolic disease and his
inflammation, certainly not hisheart trouble.
It's just not going to do himany favors to be eating oatmeal.
(37:14):
That's one of the worst.
You know people believing thatoatmeal is the best favors.
To be eating oatmeal that's oneof the worst.
You know people believing thatoatmeal is the best way to start
your day.
And you know some of thegreatest whole grain food out
there, like ah, that's it's.
That's a really rough one toconvince people.
Like you know the people thatcome to me, like I said, they're
kind of aware, but my family,like they, they think like no,
(37:35):
this can't possibly be true.
Maybe it works for you, butstill I'm sticking with my
oatmeal Like it's.
It's hard.
People have been really sold abill of goods and it's hard to
back out of that too.
You know people who've sufferedthrough and have, like you know
, found this regimented lifelike of.
(37:56):
Like you know, I eat myblueberries and oatmeal in the
morning and I have my toast andI have, you know, my dinner of
chicken breast and broccoli andI'm fine they're.
They're not feeling great,maybe they're they've got some
issues, they've got some jointpains, but they're not willing
to give that up because they maybe looking slim on the outside
(38:16):
and then they end up like lookin their medicine cabinet, like,
are they really doing?
Well, these people most likelynot like most people in the U?
S have more than oneprescription and it's not
because we're not following thefood pyramid.
Like, we are following the foodpyramid and you know, seven to
(38:37):
eight what is it?
Seven to 11 servings of grainsand what counts towards that?
Right, like pasta countstowards that, triscuits count
towards that.
So, like you know, breakfastfor dinner counts towards that
and it's just a bunch ofprocessed plant food.
That's just not doing us anyfavors.
Speaker 1 (38:58):
Highly processed and highly palatable.
That's the other issue.
I talk about it all the time.
If you give me a pizza in frontof me, there's no question.
If I could or couldn't eat thewhole large pizza, I could.
I'm not satisfied.
I can eat the whole thing.
I want some more.
To tell you the truth, I cancontinuously eat chips Pringles,
(39:23):
which is not even a chip.
Apparently, pringles can't beclassified as chips because
there's no potato.
There's no potato in them.
Apparently, it's like just ohyeah, it's pretty funny Like
Pringles are not constituted aschips because there's no
potatoes in there.
It's just like mush and theyjust like factor it that's like
in this big factory is highlyproduced.
I used to love Pringles.
Speaker 2 (39:40):
That's problematic.
Speaker 1 (39:41):
Remember they came out with the Italian pizza.
Pringles, yeah, oh yeah, thatwas a thing, but that's how you
hook the kids and there's it's abig thing.
And we I mean we're talkingearlier like, yeah, they think
we're all conspiracy theoristsbut I mean $4.5 trillion, the
United States spends onhealthcare $4.5 trillion, and
(40:02):
it's just this, this cyclebusiness.
It's, it's it is.
It is big business.
Return customers in thehospital that are better than no
customers, you know they knowthat to be true.
Speaker 2 (40:13):
Like they, they know that you'll be back.
Like they are counting on it.
They know you'll be back andyou know I like to give people
the benefit of the doubt, butwhen I see the you know USDA
guidelines, they come up forrevision every five years.
All of those corporateinterests are involved, because
(40:39):
the people on the committee haveall these conflicts of interest
and the food industry is justso involved in the guidelines
that we get.
Then you start to think deeperabout like why are we being
recommended this trash diet?
When you realize all thecorporate interests that are
involved there, then you look atthe hospitals and the doctors
and all the corporate intereststhat are involved there.
(40:59):
Then you look at the hospitalsand the doctors and all the
corporate interests that areinvolved there.
You just realize that it is allsort of like intertwined with
food and pharma, drugs andprofit and the business model
requires that patients remainpatients.
I mean, cancer is big business,right?
And so what is the incentive toreally cure cancer?
(41:23):
Because it destroys the modelcompletely.
It just destroys a huge chunkof that economy and it's you
know every hospital needs tofill the beds.
So I like to give people thebenefit of the doubt and say,
well, they're not evil, they'reunknowingly keeping you sick.
But I'm starting to believethat they are knowingly keeping
(41:47):
you sick and it's very upsettingwhen you sort of land at that
spot at every turn where youthink to yourself, like they,
they absolutely know whatthey're doing.
They've created a bunch ofaddicts and they've created a
bunch of people.
They need medication tocontinue on with their lives,
and people younger and youngerare being prescribed medications
(42:09):
that used to be only for veryold people and, like now, they
want to get kids on statins.
You know there's like nothingbut damage is going to come from
that.
So, yeah, it's, it's rough outthere, it's just upside down
land.
Speaker 1 (42:24):
I mean this, what you're doing, what other people
in this space are doing, thisgrassroots thing.
You know it's important and Ithink about it all the time.
I'm like why the heck do I evenhave a podcast?
Why do I even post anything onInstagram Like, what am I doing?
And I talk about this with somepeople sometimes.
I'm like sometimes I just getone DM.
I'm not famous, I'm not popular.
(42:45):
I get one DM from somebodythat's like oh, I caught this,
it's really good, I'm going tostart working out more.
Or I incorporated more meat intomy diet.
I feel really great.
I have a buddy I just was inthe car with the other day and
(43:11):
he was like yeah, I've beendoing more.
He does more of likeanimal-based, but he's really
doing more meat and a little bitof fruit, more red meat, fatty
meat.
And he's like I, he goes.
I used to have really badeczema and it's gone.
It's gone Right.
And he's like all of the yearsthat I've spent with the stupid
creams and it's jacked me upbecause it's a steroid and all I
had to do is just change what Iate.
And I was like, yeah, man, likeI'm like it's, it's, it's
messed up, right, that's it.
Speaker 2 (43:28):
It's so messed up and don't you feel like you just so
angry?
Like well, doesn't that makehim so angry?
Because the doctors just don'twant to hear it.
Either they're not allowed tosay anything different or they
don't want to say anythingdifferent, but they will never
tell you the truth.
So all that time he spent thatsuffering the money.
(43:49):
It's so unnecessary and people,when they're angry enough, like
maybe there will be, like youknow, some kind of a real social
shift.
That it's so frustrating.
But you're right, it's like weare like on the top of the
mountain, like screaming at allthe people, and the people are
like no, I'll just take thispill.
Speaker 1 (44:10):
Right, it's the easy.
It's the easy way.
It's the easy way.
Where's the shot, where's thepill?
Where's the fix?
Me now and we?
We vote with our dollars.
We vote with our dollars.
You know, if nobody buys thejunk, if nobody buys the pop
soda depending where you're atthen it goes away.
Transition to some.
We're talking about some eatingand things like that.
Physical activity, right, whatis cause you're?
(44:31):
You're ballroom dancing.
That's really hard.
I feel like I can.
I think I can dance.
Uh, anybody can dance.
Does it look good?
I don't know that.
It's very, it's a very physical, demanding sport of dancing.
How do you prepare for that?
You know, is it like weighttraining mixed with some other
(44:52):
things?
Speaker 2 (44:53):
Yeah.
So you know, back in the earlydays when I was training, I
asked my coach at the time, like, what can I do outside of dance
?
And at that time I was goingtwice a week.
I was taking one 45 minutelesson twice a week.
He said, if you want to getbetter at dancing and you want
to get better at dancing, youwant to get stronger, you just
need to dance more.
And it's that kind of advicethat you that you get for any
(45:16):
sport.
Like, if you want to be betterat basketball, just play
basketball more.
You know you want to get betterat baseball?
Like, just play baseball more,you'll get better at it.
And if you know if your goal isto run really fast, better at
it.
And if you know if your goal isto run really fast, practice
running really fast and you'llget good at it.
And so for me, the ballroomtraining has been all I've been
(45:37):
doing.
That's it for the last I wouldsay like three years.
I haven't gone to the gym.
I've I stopped lifting weights.
What I've done is I'vetransitioned from two days a
week to three days a week andinstead of going for 45 minutes
I go for two hours every time,and so it's a full body workout.
Like I am beat the next day Iam feeling sore and this makes
(46:02):
my muscles grow.
I eat the protein, I do theworkouts.
It's.
There's definitely some cardioin there, like I am sweating at
the end of it.
So it's great for endurance.
You know cardio capacity andit's great for strength.
It helps with balance.
I recommend to everybody justhead to a ballroom studio at
some point in your life.
(46:22):
They always have these littleintroductory packages that you
can go and take a ballroomlesson.
It's far more physical than alot of people realize once
you've been doing it for a while.
Like if you just do some socialballroom dancing, you know
you've been to the club, youlike you know you go to a
wedding, you dance a little bit.
It's not really a workout, butthis stuff is intense and you
(46:45):
know all the muscle gains thatI've gotten in the last few
years it's just been fromdancing.
It's a full body workout.
I love it and and I takeseriously I take my recovery
very seriously and so I don't dotwo days in a row.
Sometimes with competition Ihave to dance two days in a row,
but I do a dance day and then Itake a recovery day and I do
another dance day, and, um, thatseems to work for me.
Speaker 1 (47:12):
You another dance day , and that seems to work for me.
I love it.
Yeah, there's, I get there's afad of the sports specific
training and it's just to me andthis is somebody who coaches
sports I'm like, guys, no,there's, if you there's no
sports, no such thing as sportsspecific training.
Your sport is the specificright and if you want to be
better at whatever that is, dothat.
I think strength training canhelp.
Like, if you want to build somestrength, like that's your cup
(47:36):
right.
Strength is the cup, and thestronger you are, you can put
more things into the cup, whichis great.
But don't get away from theflash.
Like there's so many flashystupid things out there that
they're like throwing med ballsaround and they're doing these
jumping.
That's going to translate tothe sport.
I'm like, no, no, no, you dothose things in the sport.
It's all about getting youstronger, but I mean, two hours
(47:56):
of dancing is a lot.
Speaker 2 (47:59):
It's a lot.
It's a sweaty time.
Speaker 1 (48:02):
Yeah, and you have to hold those like very firm
positions and holding, andthat's the one thing uh, a lot
of with my clients.
I teach them how to like holdtension in their body when
they're lifting.
Just just changing the amountof tension you hold in in a in a
plank versus somebody that,like I, could do a plank for
(48:22):
four minutes.
Okay, do these cues and holdthis max tension as possible.
Can't do it, you can't hold itfor four minutes, but you guys
are holding this, you knowwhatever this is called.
Speaker 2 (48:33):
The frame, the frame, the frame.
Speaker 1 (48:34):
And you guys are holding tension for over time.
Which time under tension buildsmuscle?
People don't realize that.
Yeah.
Speaker 2 (48:42):
It's wild Like, especially, like you say, when
you're holding frame and thoseclosed dances, like those smooth
dances where you see the twopeople and maybe you've seen
this, you know, I've seen thison dancing with the stars or
whatever those two people arelike locked in hold and that
frame is solid.
What what I'm working on is Iam stretching from elbow to
elbow and I am holding thatwidth in my back and I'm like
(49:05):
running sprints at the same time.
So you're dancing and runningsprints.
Now, you know, when you'rerunning, you've got like
flexibility in there in yourstride, but when you're ballroom
dancing and you're running, itis intense.
The sweat just starts to dripoff because you have to look
like.
It is so easy but it is so hard.
(49:26):
It's like they say it's like aswan on the water, where you see
the swan just gliding acrossthe water, but what you don't
see is all of that.
You know the feet flappingunderneath the water.
All of that you don't see.
And so we are hiding all ofthis time under tension and
trying to just keep our cool.
But it is intense and when youwalk off the floor, like during
(49:49):
a competition, you walk off thefloor.
Like during a competition.
You walk off the floor andyou're still holding it, like
you know how, like withweightlifting you hit your pose,
you drop the weight, you canclap your hands, celebrate
yourself or, you know, go cry orwhatever.
You're done, you're done, youdid your task.
We're not done.
When we're done, you've stillgot to hold your posture.
You walk off, you walk into thecrowd and you're still holding
(50:11):
posture because you're stillbeing judged and so it is like
it's really intense.
But once you know that thejudges can't see you anymore,
you're like you're feeling it.
It is wild, it's a great sportand it's something that people
can do into their 80s, I meanlike into your nineties.
I plan to do it until I justdropped dead and they can bury
(50:33):
me under the dance floor, likeit is such an incredible sport
and you can go as hard as youwant.
You know, some of it's like itdepends on the dance and it
depends on your technique, butit can be really intense and the
people who do it professionallyare in incredible shape, like
incredible shape.
(50:53):
I mean I probably you've seenlike Derek Hough from dancing
with the stars with his shirtoff, and he's buff.
He doesn't.
I don't think he's in the gymlifting for an hour.
He's just dancing, you know.
So it it's great.
It's great for strength,endurance, it's great for your
mind, you know, keeping yourmobility Obviously if, if you
(51:15):
can remember the steps.
It's great for the mind If youcan move with balance.
It's great for everydayfunction because if you can run
and stop, you can catch yourselfwhen you fall, you know, in the
house, and it's those kinds ofthings that keep us going.
(51:37):
When we're older, it's like,you know, my biggest fear is
like falling down, breaking ahip, ending up in the hospital
and that's the end of me.
You know, that's like how thestory goes you get old, you
broke a hip.
Oh, grandma's not the sameanymore since she broke her hip.
You know, I don't ever wantthat to be me.
So I intend to just keep onmoving, keep on dancing, keep my
(52:04):
muscles strong, keep my brainactive by keeping learning
technique, and I'm going to agereally well Like I don't see
there's no exit strategy for me,like I can do this forever well
, like I don't see there's noexit strategy for me.
Speaker 1 (52:11):
Like I can do this forever.
Age like, oh I'm, I'm gettingolder.
Therefore, you know, I, Ishould have aches and pains.
I should have no.
Like you should be feeling gooduntil you're fricking 80, if
not older, and and be able andcapable to do all of the demands
that life throws at you.
And then some like that's thegoal.
It shouldn't be this narrativeof like I'm just getting older,
(52:32):
like I turned 50.
So I'm, you know, whatever.
This is why I have a gut.
Like no man.
Like you can.
Speaker 2 (52:38):
you can always imagine these people just give
up on themselves because it'ssome arbitrary number.
I hate to see it.
I just you know the over thehill thing.
It's like, oh, what are yougoing to do?
You're getting old.
I heard that so much growing up.
It was like I really didbelieve that when you got old
you got sick, you got onmedication and you sort of just
(53:00):
withered away with aches andpains and you better enjoy your
life while you're young, becauseit's never going to be this
good and it's like I'm feelingbetter now than I did in my
twenties and I'm just I've gotnothing but hope for the future.
Like I don't see myself gettingweaker.
Every week I train, I getstronger.
When I see these 80 year oldwomen in the gym running, like
(53:24):
you know, you see theseInstagram accounts like old lady
games, right, like that's oneof these accounts where they
feature these older people doingwhat seems to be so incredible.
But it's not incredible.
If you just keep it up, if younever stop, you just maintain,
you can get there.
You know, if you're in yourforties now, you can get there
(53:47):
and then just maintain.
In your sixties and sevent, youcan get there and then just
maintain in your sixties andseventies and eighties and it's
like, wouldn't that be great ifeverybody sort of believed that
they could do that, you know.
But people are just convincedbecause it's so normal to decay
with age.
It's just so normalized and itshouldn't be.
(54:09):
And you know, I hope thatpeople can learn that you don't
have to just wither away in ageand, like you know, be
disregarded.
It just doesn't have to be thatway.
Speaker 1 (54:21):
What's the quote?
It's like the best time toplant a tree was 20 years ago,
but the second best time isright now.
Speaker 2 (54:27):
Yeah.
Speaker 1 (54:28):
You know, if you didn't start 20 years ago, so
what Like you can start today.
And you know, I think, juststuff that you're posting and
you know educating people andshowing them that these things
are possible um is goodinspiration.
Next thing I want to talk about, too, is kind of finish up here
is um.
You have your own line of uhspices here, so people can
(54:50):
actually be cooking at home.
Can you tell us a little bitabout?
Speaker 2 (54:52):
this.
So I mean, obviously, spicesaren't carnivore they all come
from a plant, right.
But you know, some people cantolerate seasonings.
I do very well with seasoningsand I've always included them in
my carnivore shebang from dayone, like I've never done a
period of time where I've justdone meat and salt.
I've always included, you know,spices.
I'm Italian, I love spices andI think it makes for me
(55:16):
carnivore more sustainable.
So, yeah, I had this idea.
One day I made up a chili blendof spices and I told everybody
about it on my Instagram accountand people were like I want
that, I want that.
Can I get that?
How can I get that?
I did a little run, a short runof like these spice blends.
I sent them out to people andthe response was just so
(55:37):
incredible.
People were like it's thegreatest thing.
I think it happens to be thegreatest chili ever.
But it started with the chiliblend.
The line of spices is called theCarnitarian Presents, and so
there's a chili blend in twoversions.
There's a meatball blend andthen there's now soon to be
(55:57):
released, a taco blend andbasically it's like it helps
people with meal planning,because each packet of spices
sort of creates you know four orfive meals.
It's like I don't want to callit hamburger helper because
that's nasty, but you know it'slike it helps you sort of make
something that you can serve tothe whole family.
It's not like a sprinkle onspice where you would just put
(56:20):
it on steak or something likethat, but the packets are more
to help you with meal planningand you know like a start to
finish meal and the recipes onthe packet for all of them.
And you know the response hasbeen really great.
So you can go to the website,which is thecarnitarianlifecom,
and order spice blends there.
(56:41):
But like the reactions havebeen wonderful, like the reviews
have been great.
People love the meatballs and Ithink they're going to love the
taco blend too.
We've had it last night.
I just had some leftover forlunch but I haven't gotten that
taco blend out to people yet.
But it makes delicious tacomeat.
Speaker 1 (56:59):
I'm definitely gonna get the meatball blend because I
want to do a social experiment.
I want to bring to my familymeatballs like no breadcrumbs,
the whole thing and see what,see what the reaction and see
what happens.
Speaker 2 (57:11):
They're going to love it.
I mean, I have had some realdeal Italians.
Try the meatballs, like NewJersey Italians and they're like
Linda, these are the bestmeatballs we've ever had you
said it so good.
Speaker 1 (57:22):
Linda the best, Linda's got the best and the
cutlets in the back.
Speaker 2 (57:28):
Right, and don't forget the cabagol yeah.
Speaker 1 (57:32):
Oh great, where could ?
If somebody wants to connectwith you, where can they find
you?
You are the carnitary.
Oh, before we get into that,did you ever?
I always, I wanted to ask this,I almost forgot.
Did you get any flack for somevegetarians for using the
carnitarian?
Speaker 2 (57:50):
No, the vegetarian, no, the vegetarians, don't come
at me, but I will tell you what.
Like some people argue with thecarnitarian, they're like
that's not what a carnitarianmeans.
They'll say like a carnitarianmeans they don't eat fish, but
they eat meat, and they get like, they try to get technical, and
I'm like listen, I made theword up, like it's not a real
thing, like it's totally makebelieve, and so it's whatever I
(58:13):
want it to be.
So you know, listen, steve, itis what it is.
It's me eating meat and it'sall the meat.
So, though, the vegetariansdon't come at me, but like it's
it's funny that name comes like.
So I made that up, and like, theorigin of of my saying that for
(58:33):
the first time was when I wasin that group zeroing in on
health, and they were allcalling carnivore at that time
zero carb.
But then there was all thesecaveats like well, it's not
really zero carb, becausethere's some carbohydrate in
liver and there's somecarbohydrate in eggs, and so
it's not really zero carb, it'sjust anything from an animal.
And I went into that group oneday and I was like you guys,
(58:53):
these guys have been in therefor 10 years.
I'm like why don't we justchange it Like why don't you
just call it a carnitarian diet,like the way they've got
vegetarians have vegetarian diet?
And they just laughed me out ofthe forum.
They were like, lady, you'renew here, it's zero carb, it is
not carnitarian, just get out ofhere with that.
So I hung my head, I left.
(59:14):
I was like, okay, I'll justcall myself that.
Speaker 1 (59:18):
And that's a great great.
It's a great Instagram socialhandle.
Where where can people find youother than the Instagram?
Speaker 2 (59:29):
So typically there, but there is a Facebook page,
the Carnitarian.
My YouTube channel is theCarnitarian Life and my website
is also the Carnitarian Life.
On my Instagram you'll find alink to my coaching so you can
book with me.
I do individual sessions, onlyone-on-one private sessions.
(59:49):
Whatever's discussed staysbetween me and the client, which
a lot of people like, and I Ilove to help.
If you think I can help you inany way on your carnivore
journey, I'm here for you toshoot me a message.
I always respond to everybodyon Instagram, so that's probably
the best place to reach mefirst.
Speaker 1 (01:00:10):
Awesome.
Well, this was a greatconversation, as tons of
highlights in here, and thankyou for taking the time.
This is, this is awesome.
Speaker 2 (01:00:19):
Oh, you're so welcome .
It's absolutely my pleasure.
It's great to meet you andgreat to talk to you.
Speaker 1 (01:00:22):
Yeah and thanks.
Everybody listening to thePrimal Foundations podcast.
Thank you all for joining us.
If you enjoyed this episode,don't forget to subscribe, like
and share.
See you all next time on thePrimal Foundations podcast.
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