Full Transcript Military Medicine and Brigade Structure 0:00 I mean, so the the structure medically in a brigade 0:04 like 5000 people is a brigade surgeon makes makes a decision 0:09 based on what has been laid out by the surgeon General. 0:14 What has been laid out by command. 0:16 And they don't have a ton of flexibility, but they it's under their license 0:21 that all the medicine is, is accomplished. 0:25 So the Pas is so that many Pas per the Italian battalions are like 0:31 300, 400 people. 0:33 So depending on how they're structured and what your brigade is there to do. 0:38 So we were a striker brigade. 0:40 We had 5000 soldiers, several battalions and different specialty units. 0:45 Welcome to Doctor Talks, the podcast where every episode leads to a healthier you. 0:51 Join us as we navigate the world of optimal health, 0:54 uncovering groundbreaking strategies to conquer chronic disease. 0:58 In each episode, we'll bring you the latest insights 1:00 from leading health experts, medical innovators, and wellness warriors. 1:05 If you're seeking to transform your health journey, 1:07 or if you're looking for answers to burning questions. 1:10 You've come to the right place. 1:12 Get ready to unlock the secrets of lifelong health and vitality. 1:16 This is Doctor Talks, 1:18 real talk from real doctors on the issues that matter to you most. 1:24 Hi everyone. 1:25 Welcome back to the Integrative Health Podcast with Doctor Jen I 1:30 this is my first podcast recording in Tennessee. 1:33 So I've got a little bit of a situation but seems to be under control 1:38 because today we're going to have a great conversation with Phillip mace. 1:43 He is a veteran combat medic and creator of the Carnivore Bar. 1:46 So you guys know I love the Carnivore Bar. 1:48 It's so good. 1:49 So Phillip was injured on the battlefield, but not by any bullet or bomb, 1:54 but a combination of broad spectrum antibiotics and preservative laden food. 1:58 He set out to create a shelf stable, whole food product 2:02 that could nourish people far away from civilization. 2:05 When the popularity of the carnivore movement surged in 2018, 2:08 the final ingredients of that whole food product was still just meat, nothing else. 2:14 He launched a Kickstarter in 2019, and the Carnivore Bar essentially just 2:19 ultra clean pemmican has been a staple 2:23 the carnivore diet on the go ever since. 2:26 Welcome, Phillip. 2:27 So excited to talk to you today. 2:29 Thanks for having me. 2:30 Yes of course. 2:32 And I, I think the best stories are ones that, 2:36 you know, they start with a passion, you know, kind of purpose. 2:41 Almost. 2:42 So tell us about what you went through and thank you for your service. 2:46 Also, it's amazing that you sacrificed for our country. 2:51 Absolutely. It was my pleasure. 2:52 I'm glad I came back. 2:54 I did come back with all my fingers and toes, but I was not the same. 2:58 And one of the biggest things was the changes to my microbiome. 3:02 So it's this whole 3:05 kind of circular discussion. 3:06 These start this huge conversation. 3:08 I just want to say, well, why did you create this thing? 3:11 It's the preservative laden food and antibiotics that messed me up over there. 3:16 And it's every bit of why I had to create a food that had no preservatives. 3:21 And that was super, super easy to digest 3:24 and had only nutrition and nothing that would be gut irritant. 3:29 And so my pursuit to square myself away, 3:32 I turned into this whole epic journey that I never could have foreseen. 3:36 Absolutely. 3:37 And it wasn't broccoli bar that you made. 3:41 It was meat. 3:42 So and we'll talk about a little bit more about that later. 3:46 But we were talking a little bit before the podcast on you being a combat 3:52 combat medic was different from what people would think. 3:56 Can you tell us if you are okay 3:59 sharing a little bit about your experience in the military? 4:03 I mean, you said it well in the in the bio wasn't bullets or bombs. 4:07 It it's basically, you know, 4:10 most of war, especially asymmetric war 4:14 is just sitting around and hoping nothing bad happens. 4:18 Like especially for a medic. 4:21 Like your job starts when everything goes, 4:24 you know, goes terrible, goes south. 4:27 So if no one is hurt, you don't really do anything. 4:32 And then when something bad happens and you, you jump and you leap into action 4:36 and, and you start this whole chain of events to get someone to safety.
Combat Medic Experience and Battlefield Health Problems 4:39 But what I saw time and time again is soldiers 4:43 who had decreasing strength, 4:47 increasing obesity and insulin resistance, decreased sleep. 4:52 They had both problems with sleep. 4:54 They could not get to sleep and they could not stay asleep. 4:58 So, you know, there are different 5:00 pills for each different variant and both of them make you non deployable. 5:04 So you should not like go and transit or Ambien. 5:07 You shouldn't be deployed if you're on any of these prescriptions. 5:11 However we had several soldiers that were deployed so you know 5:16 you can imagine you're staying up in the in the guard tower, 5:19 the charged with the defense, and you either haven't slept in a week 5:23 or you are coming off of taking a pill that it's like, oh, someone got sick. 5:29 You had to fill in for their guard duty. 5:30 It's like, well, now you can't untaken Ambien. 5:33 So it's like it's a huge liability from a security point of view. 5:36 But a lot of people just they go off their meds 5:40 and then they would stop sleeping, which is not better. 5:43 And so then there's this there's no win situation 5:46 where poor food, poor lifestyle, 5:51 high stress environments tend to just kind of degrade and crumble 5:56 and kind of worm their way into the foundations of the soldiers help 6:00 and kind of undermine it from within. 6:03 And so what I saw as a medic, I'm like, 6:06 my mission is to like, 6:08 sustain the fighting strength of the force. 6:11 I forget the exact phrase, but it's like the the motto of a med, 6:16 and there's a statue of it when we go through our training. 6:19 And it inspired me, I was like, I was like, 6:22 okay, how do I sustain the fighting strength when it isn't? 6:26 It isn't a bullet wound. 6:28 It's this horrible, like insipid, long duration 6:32 chronic illness wave that's just kind of undermining our ability 6:36 to do perform at our best and undermining, you know, the integrity of the force 6:42 and so of our fighting strength. 6:45 And so it's like, okay, well, we need a food 6:48 that's going to be able to be shelf stable, 6:51 but not have any of the deleterious effects of preservative laden food 6:56 or highly processed food, like, well, how how do we square that circle? 7:00 And so that was kind of that was my launching off point is asking 7:04 that question. 7:05 It's a good question that needs an answer. 7:08 And I could just see how you'd be over there in the 7:12 in the medical field and seeing this is not working, 7:16 like you were saying, it's just like this rabbit hole in this, 7:20 you know, you're just on a wheel where the lack of sleep causes 7:24 cortisol and stress causes insulin resistance. 7:27 All of that is leading to poor gut health. 7:29 Poor gut health is making you more susceptible to infections. 7:34 I'm sure their testosterone levels are plummeting, and you need strength 7:38 when you're going to be fighting 7:40 or you know you need to be alert and it's it's really bad. 7:43 And, you know, when we talk about the four pillars of health, you 7:49 you can 7:49 maybe cut one leg of a stool off in the chair or still stand. 7:53 But if you start chopping off more than that, it's a mess. 7:56 And that's probably 7:57 what was frustrating to you is like, well, we have this nutrition aspect, 8:02 so say we're not sleeping, but we have our movement good. 8:06 We're maybe doing some breathwork 8:08 or prayer, but if we don't have nutrition down 8:11 well, if nutrition and sleep are out, then we're going to fall over. 8:15 So it's such an easy fix though, right? 8:19 Like, why aren't we feeding our soldiers good, nutritious food? 8:24 So what were you eating over there? 8:26 It's it's actually not an easy fix. 8:29 It's a horrific logistical problem 8:32 that we have been fighting ever since civilization existed. 8:35 So, you know, a lot of people in the ancestral community 8:39 are looking back through time and seeing, 8:43 like, the dawn of agriculture as this fidelity or this evolution 8:47 where we're getting shorter, where our bones are getting frailer, 8:51 we're getting all these, you know, as we start to rely on cereal grains, 8:55 as a primary staple of our diets instead of nutrient dense foods, 9:00 we're moving away from our ancestral evolutionary path. 9:05 Or you know what? 9:07 What we were designed to eat. 9:09 And so when you look at that and you look at soldiers 9:13 on the battlefield, it's constantly been a problem. 9:16 How to get them like clean water, shelter so they don't get exposure injuries. 9:22 And then also, clean and sustainable food 9:25 and often made or broke like many a campaign 9:30 is poor nutrition or inability to get nutrition on the battlefield. 9:35 So it's something that I think 9:37 Napoleon's armies run on their stomach. 9:41 And he pioneered the canning techniques that we know of today. 9:46 So Napoleonic forces 9:48 like this is this is hundreds of years ago, 9:51 where we kind of set 9:53 the stage for how big armies 9:56 go to war and often, you know, present events. 10:00 He helped pioneer the vaccine for smallpox, 10:04 but it was a rusty knife stabbed into someone's, you know, 10:08 pus from their discharge of their sword and then stabbed it in the next person. 10:13 And then, look, that person won't get smallpox 10:16 because you've just been inoculated with cowpox, a cousin. 10:19 And it's like, okay, now vaccines are born. 10:21 Stabbed staff do the dirty knife. 10:24 It's like, wow, it's really barbaric. 10:26 But that's, you know, for them, it was it was mission critical 10:30 to canned food, to make it preserved for the battlefield to do this. 10:34 Whatever they had to do to survive so that you could amass 10:37 these unnaturally large groups of people together 10:41 in close confines and not have them all perish. 10:45 And so when you're talking about so many layers 10:48 of unnatural things in a row, you get you get these kind of compounding effects. 10:53 And so one of the compounding effects in modern day times, 10:57 fortunately smallpox is pretty much handled. 11:01 Malaria is not. 11:02 And so one of the antimalarials that they gave us was doctor cyclic. 11:07 So it's a broad spectrum antibiotic. 11:09 It kind of wipes out everything. 11:11 And they gave us a pill for every day for a year. 11:16 Most soldiers 11:18 felt ill 11:19 taking this giant horse pill of doctor cycling, 11:22 and they discontinued it after the first week against their medical 11:26 orders. 11:28 Me trying to be a goody two shoes Boy Scout, I took it. 11:32 I took it most most of the deployment and that really, I think, aided 11:37 in wiping out what little of my microbiome had survived thus far, which exacerbated 11:42 the sleep, exacerbated the insulin resistance, exacerbated 11:45 all the different complexities of our, you know, our remaining pillars 11:51 for our one and 3/8 chair leg here and like half a leg 11:55 here, it is like we're are just our chairs are just completely crumbled. 12:00 Because we, we're just we're hit from every angle. 12:04 And even on the physical fitness side, I mean, your prayer life 12:07 was your own choice, your ability to reflect on the challenges 12:11 that life was throwing your way and how you handled the mission 12:15 that was up to you. But your food wasn't. 12:18 Your physical fitness wasn't the you could do some physical fitness, 12:23 but you would never know when you were going to go out of the wire, 12:27 which is out into danger. 12:28 Sometimes you'd be mortared or rocketed where you slept, 12:33 but definitely more dangerous outside the wire. 12:36 So if you do like heavy leg day the day before, you're 12:41 kind of wondering, like, you know, you don't really want to wipe yourself out 12:46 if you're going to be, you know, risking your life the very next day. 12:50 And so this there's no way to plan in the training. 12:54 And then for us, we a lot of mirrors which are chock full of preservatives. 12:59 So we were eating mirrors and jugs which are group mirrors. 13:04 They have this giant like plate, a vegetarian lasagna. 13:08 And you pull the ripcord and then it heats it kind of. 13:13 And so it's like slimy heated mush. 13:17 And then you, you feed the, the church with that. 13:20 And so there's a bag of candy at the, at the bottom of that box. 13:24 And then we just grab the box candy, eat candy and then fast the rest of the day. 13:30 So, I mean, it was beyond suboptimal. 13:33 It was atrocious nutrition. 13:35 And you combine that with the antibiotics and all the rest. 13:38 And it's just like I okay, talk to me about this meal thing. 13:42 It was there giving you guys where you have to function optimally 13:48 from a brain physical standpoint, but they're giving you vegan lasagna 13:53 that is needed with some chemicals when you open it up. 13:57 This just sounds like terrible. 14:00 Well, most people are familiar with like Hot Pockets. 14:03 You know, those little hand warmers, things you like squeeze. 14:06 What you're doing is you're I think there's a moisture 14:09 component in most of them. 14:11 And so when you break the seal, you're introducing to agents that react. 14:16 I think there's a couple different ways. 14:18 There's there's an oxidative one. 14:19 There's but whatever the long story short is you, 14:23 you combine these two elements and it creates heat. 14:27 I think the MREs are slightly different than the Uggs, which are the group MREs. 14:32 But long story short, the chemistry of that is not super important. 14:36 It's just it is an exothermic reaction. 14:40 So the exothermic reaction heats the food, it smells weird, 14:44 and then it kind of warms up the water rapidly. 14:47 And then that way you're eating a hot meal. 14:50 But that hot meal is, you know, it's 14:53 glorified sludge that is chock full of preservatives. 14:57 And what I always tell people is like, the preservatives don't 15:01 stop working just because you put them on the inside of your body. 15:05 And a lot of people are like, well, what do you mean? 15:08 It's like, but people who understand medicine 15:10 and they understand human physiology, 15:13 you know, like you create this time when you're when you're chewing 15:17 and biting and, and you're digesting your food, you start in the mouth, 15:21 you go to the stomach, you secrete stomach acid, 15:25 it goes and it gets neutralized in the dirty denim, like so. 15:29 There's all these different things that happen. 15:31 But like the microbiome is where you actually get to assimilate a lot of that. 15:37 You have a few 15:38 very rare bacterias that are in the small intestine, 15:42 but you're absorbing your protein, you're observing your fat, 15:45 you're observing some of your vitamins, 15:46 and then a lot of your microbiome is in your large intestine. 15:49 And this is like your last chance. 15:51 So you're making the vitamins, you're making 15:54 mycological forms of these B vitamins. 15:57 So they're they're different than like the the rock variants of these vitamins. 16:01 They're way more bioavailable. 16:03 So you're getting you have this complex system of absorbing food. 16:08 It's not just you goes in and and it's in. 16:11 It's a you're effectively a donut. 16:14 So the food goes in, it's still on the outside of you. 16:18 And then it comes out, it's on the outside. 16:20 And you still and whatever transmits through 16:24 those walls is actually in you. 16:27 And that's a complex process that we use microbes to aid in. 16:32 And so when you have preservatives that prevent microbes from breaking down 16:37 nutrients, you're preventing the actual physical absorption. 16:41 So you're just putting things through the donut. 16:44 Yeah. 16:45 You're just putting bulking material through your donut.
Antibiotics, Malaria Prophylaxis, and Gut Damage 16:48 And it comes out in the end just same way it went in. 16:51 Everyone has had the corn experience as kids, but 16:55 yeah, it's the same for anything. 16:57 Anything you can't absorb is going through you. 17:00 It's not going in you. Yes. 17:02 And I think that that's important for people to realize is 17:06 the problem is sometimes when that that donut hole is, is open, 17:11 the walls are open and we don't have a barrier, 17:14 some of that bad stuff comes in and then we start making antibodies 17:18 to things that aren't supposed to be there. 17:20 And that's leaky gut or intestinal permeability. 17:22 Exactly. 17:23 I talk a lot about, but let's let's tie that back to in 17:27 my job was kind of dropping when you said that you guys were prescribed 17:31 oxy cycling every single day for a year and that. 17:35 So first of all, that's like an ethical thing. 17:38 Like you can't over prescribe antibiotics 17:40 because that makes microbes resistant to antibiotics. 17:44 So that's something that we were taught daily, like five maybe in medical school 17:49 that you don't over prescribe antibiotics, you don't give them for viruses. 17:53 You just don't give them for no reason. 17:56 And obviously we're in the situation where we are now 18:00 with resistant microbes or resistant bacteria or infection to. 18:05 And a lot of that when I work in the E.R. 18:08 now, doxy cycling is an antibiotic that 18:11 if I was on a desert island, I would want that one. 18:14 Because as you said earlier, it does cover a lot of things, 18:19 but it's also very strong and we just don't want to have it all the time. 18:24 This is just very confusing to me. 18:26 So was there not a physician or a medical doctor? 18:30 One of my friends 18:31 I did residency where she did more like the medevac for Afghanistan. 18:35 So I mean, I guess because you're in a war zone, 18:38 you're not just having someone being like, how are you feeling? 18:41 Are you pooping? 18:42 Okay. And all of that. 18:43 So they're just basically just 18:46 hovering it all so you guys aren't dropping over with illness. 18:50 But but but the problem is, is these are conventional doctors 18:54 not integrative doctors. 18:55 So they don't see that they're actually creating illness 18:58 by prescribing medications is the problem. 19:01 Yeah. 19:02 I mean so the the structure medically in a brigade 19:06 like 5000 people is a brigade surgeon makes makes a decision 19:12 based on what has been laid out by the surgeon 19:15 general, what has been laid out by command. 19:18 And they don't have a ton of flexibility, but they it's under their license 19:24 that all the medicine is, is accomplished. 19:27 So the payers so there's many Pas per 19:31 the Italian battalions are like 300, 400 people. 19:35 So depending on how they're structured and what your brigade is there to do. 19:40 So we were Stryker brigade. 19:42 We had 5000 soldiers, several battalions and different specialty units. 19:48 And so the Pas would be the person 19:50 that you would see on set call like, hey, my knee is hurting. 19:54 And so you go in and say, call and say, hey, man, he's hurting. 19:57 You know, here's a here's a profile. 19:59 Do these exercises, do this stretch. 20:01 Here's a no running profile for two weeks. 20:05 That was under the license of the brigade surgeon. 20:08 So the policy was set by the brigade surgeon. 20:10 So we need to deploy things get a little bit rougher. 20:13 So there might be division. 20:15 For example, we were 25th ID Infantry Division, but we were under 10th mountain. 20:22 They were in. 20:23 So there are many brigades in the 20:26 in the area of operations the al 20:29 and but we all under one central command. 20:33 So basically because we were under 10th mountain, 20:36 they could give us a medical edict 20:39 and then our brigade would be obligated to follow it to the tee. 20:43 And so then that transformed. 20:45 It's down all the way down to being the lowest level of combat medic. 20:50 I was a specialist as nobody important. 20:52 I was completely irrelevant on the battlespace. 20:55 But, you know, I had a job to do 20:57 and I was going to try to do it to the best of my ability. 21:00 Malaria was endemic. 21:02 So when they're giving docs to cycling, everybody knows not to give it 21:07 in prolonged cases for an illness or an injury. 21:11 But that's where we get into a weirdness with prophylactic. 21:16 So when malaria, when you're using docs or cycling as a prophylactic, 21:21 it's kind of like it's a gray area because there's no good prophylactic. 21:24 There's no prophylactic without adverse side effects, especially long term. 21:30 And if you're going to be in a region that has malaria, 21:33 you know, hydroxychloroquine is a prophylactic. 21:36 And I have seen people with symptoms, and I've seen people take that 21:42 and have no symptoms. 21:43 And the same is true for Doctor Cycling. 21:46 But I think a lot of people were mitigating the harmful effects. 21:49 The docs. 21:50 And so, you know, in that kind of realm is taking it like a prophylactic. 21:56 You know, I did see a case of malaria, 21:59 a bonafide case of malaria, where the patient almost died 22:03 because they were not taking their prophylaxis, 22:06 because it made them feel sick and they were from a different unit. 22:08 And had they died of malaria in Afghanistan 22:12 under this protocol, where they were given a prophylactic and chose not to do it, 22:16 they'd be incurring like the full weight of liability, 22:19 and it would have been a national incident had they perished. 22:23 But they were young and they were strong, and they were. 22:26 Yeah, they were tough through it, tough through the malaria. 22:30 And we gave them fluids and they got better. 22:33 But it was one of those things where you can't necessarily 22:36 a prophylactic doesn't work after the fact after you've already contracted. 22:39 So it's kind of a no win situation. 22:42 And I have sympathy for the doctors in that situation. 22:46 But in my case, being as compliant 22:50 and adherent to the rules, trying to be dress 22:53 right, dress and and do everything like I was supposed to, 22:56 I really suffered the brunt of that, because I think that there's an embedded 23:00 assumption that people won't be very compliant, 23:03 and that's where that's where the rub was, is 23:06 I listened to the letter of the law and not the the spirit of it. 23:09 Yeah, that's really hard. 23:11 I guess while listening all that I get, you know, we want to prevent malaria, 23:16 but there's artemisia, which is an herb that can help. 23:20 And like you said, hydroxychloroquine, which tends to it's 23:25 not going to wreck your gut health as much as doxy sike1. 23:28 But I mean, these are conventional doctors, 23:31 so they're just trying to do the best that they know. 23:34 I would probably throw in some probiotics. 23:37 I mean, they probably weren't giving you guys supplements were they? No. 23:41 Okay. No. 23:42 And to me, that's that's what really caused the one two punch. 23:45 For me, it's the antibiotics, which I, you know, 23:48 if I was thinking about it now, I might take one dose 23:52 once a week as a prophylactic at that strength. 23:56 It was also just really strong. 23:57 So for me, like if I'm trying to think tactically and like I want to interrupt 24:02 protozoa from manifesting malaria, like I might take it every once in a while 24:08 and then give my chance, give my microbiome a chance to like, 24:11 recoup my appendix to, like, kind of repopulate. 24:16 And so I just do like these little bursts. 24:18 But taking it every day like that, it just made people double over in pain. 24:22 It made them like strong stomach ache. 24:25 But if you take it consistently, you stop getting this, okay? 24:28 Because there's nothing left to to kill your guts like I give up. 24:33 I'm not going to warn you anymore. But. 24:35 Yeah, that's that's a hard one. 24:37 Especially, you know, taking it with food can help a little bit, but 24:40 you're you're not getting good food. So. 24:43 All right, let's go back to you started this awesome company 24:47 which I found out about I think, over a year ago. 24:51 And it's been a lifesaver for me with keeping nutrition while I'm on the go. 24:56 Obviously I'm not in combat or anything like that, 24:59 but sometimes I know mothers out there will sympathize. 25:03 A weekend long baseball tournament is pretty rough 25:07 if you're trying to eat healthy and not eat the standard American diet. 25:11 So these are really helpful when traveling or just eating them for a snack. 25:17 But anyway, how did you birth this? 25:19 Like how did you come across finding out 25:23 how to make these, how to make them shelf stable? 25:27 Like because you went from medic to business, 25:29 owner of a food company, which is which is hard. 25:33 It's a hard industry right now. Yeah. 25:35 So it's born out of necessity. 25:37 I said and said, okay, I've got to figure this out. 25:40 And I tried a lot of wrong things. 25:42 First, I tried eating tons and tons of green leafy vegetables. 25:46 I tried doing paleo with lean meat only, you know, I tried a million different 25:52 supplements and all kinds of gadgets and gizmos and it it really wasn't. 25:57 It wasn't wasn't the answer. 25:59 I eventually quit alcohol and ate really clean. 26:02 And still that was not enough. 26:05 And so I was eating cleaner than I've ever eaten. 26:08 I wasn't drinking at all. 26:10 And and still there was something holding me back. 26:13 And that's when I heard about the carnivore diet. 26:16 And it was like a gas. 26:18 I couldn't believe that people could survive without their vegetables 26:22 because, you know, here I am and thinking about Afghanistan and the desert, 26:27 and there's nothing green. 26:28 Everything is preserved or everything is 26:32 is kind of, you know, the opposite of fresh. 26:34 And so I'm thinking it's like, you know, 26:35 I probably need fresh fruit and vegetables. 26:37 That's that's what I didn't have. 26:39 That's what I probably need. 26:41 I need those micronutrients of vital nutrients or whatnot. 26:45 And then so every single meal I was eating a giant plate, 26:47 a green leafy vegetables, and then a little piece of meat 26:51 in the middle with, like, nuts and balsamic vinegar and avocado oil 26:56 and all kinds of, like, pretty decent stuff, but 26:59 always the protein with leafy greens, like 27:02 so when I am struggling to produce enough acid to digest and absorb 27:06 the amino acids, I'm putting all this alkaline bulking 27:11 fiber material on top of it. 27:13 So I'm just never digesting and never getting enough protein or absorbing 27:18 enough protein because my digestion is still totally wrecked. 27:22 And so I heard about the carnivore diet, took out the greens and added more fat. 27:26 And just like the heavens opened, my hormones came back online.
From Carnivore Diet to Creating the Carnivore Bar 27:31 I felt better than I had felt in years, and I was just like, 27:35 I lost 40 pounds right away without trying 27:38 and I just felt like, oh my gosh, I can never go back to how I was. 27:43 And fatty red meat was the key for me. 27:46 And so that kind of revolutionized my, my viewpoint because I was like, 27:50 I was throwing the net as broad as I could. 27:53 I have no idea what it this made me ill. 27:56 Exactly. 27:57 Or what is going to make me better, 27:59 but I feel like I'm missing something from my food. 28:02 So when I found carnivore and I had such a huge reaction 28:05 to it, the problem that I had as a medic going for a paramedic is that you 28:11 often work 12 to 24 hour shifts and you survive off gas station food. 28:15 So you do eat the monsters, then you drink candy bars, 28:19 a Little Debbie, a hostess buns or whatever you just, or 28:24 sunflower seeds if you're going to go for a healthy option. 28:27 So it's nothing but omega six. 28:29 But, yeah. 28:31 So it's it's kind of like there's just no winning 28:33 if you're in the Midwest as a medic eating 28:37 it in gas station food, it's like, that's not going to work. 28:41 There's nothing that you can get that's really clean or healthy. 28:45 And it's for the exact same reasons 28:47 Afghanistan didn't have clean and healthy food is because 28:51 in order to make the trip overseas through the contacts in a ship, 28:54 you know, 3 or 4 months, you know, it needed to 28:58 you needed to have tons and tons of preservatives. 29:01 And that's the also the same thing that makes like processed food 29:05 so profitable. 29:06 Because they can make a big batch, they make a million units, 29:10 send it out, it can sit on the shelf, and it doesn't matter how long it sits there. 29:14 So you can just sit there indefinitely until someone's ready to eat it. 29:18 And it has that same microbiome inhibiting effect and making it indigestible. 29:25 So for me, 29:26 with my digestion barely on life support, I found this new lease on life. 29:30 I need to find a way to preserve meat, because that's the thing that solved it 29:34 for me. 29:34 That solved my brain, solved my anxiety. 29:38 I need and it needs to be high in fat. 29:40 Like jerky isn't going to do it for me because I get all that ammonia, urea. 29:46 Like I get kind of hangry and not satiated when I eat just lean meat by itself. 29:53 So I need that high fat. 29:54 That's such a good point. 29:56 I feel like with women especially, because especially around like 30s, 30:01 40s, 50s that age where the low fat craze, you know, we all grew up with that. 30:06 So you're like, oh, I got to get my protein in. 30:09 So because everyone's like protein, protein, high protein. 30:12 You really don't want just high protein. 30:15 You want adequate protein plus healthy fats 30:20 and not seed oil fats and and yeah. 30:22 And that's where if you're just eating the process foods that are addictive, 30:27 you're going to crave them more and you're never going to be satisfied. 30:32 But if you add on healthy fats like butter, tallow 30:35 with a little bit of protein to help trigger 30:38 muscle growth and maintain muscle, then you're going to feel satisfied. 30:42 And I think it's really hard to tell people 30:45 that are trying to lose weight to eat more fat. 30:48 But but you have to tell them, you just have to try it. 30:51 You're going to feel satisfied. 30:53 You know, people think 30:54 I'm weird when I ask for just butter at the restaurant without the bread. 30:58 I mean, I'm gluten free anyway, but people. 31:01 And I'm just like, eating the butter, and they just, like, stare at me 31:04 when we're not out with our friends, when we're out with, like, acquaintances. 31:07 And. And I'm like, yeah, I'm like the, the bread. 31:11 You don't need that. 31:12 That's just process. 31:13 Like you were saying, it can stay fresh for a while 31:16 because all the preservatives they put in it now. 31:19 So, so I think that that another problem with like you were saying, 31:24 the medtech world, it's so sad because 31:28 medics, paramedics, firefighters, they used to be so fit. 31:32 And now like you were saying, they're eating these convenience foods. 31:36 They're drinking monster drinks to stay awake 31:38 because they don't have energy, 31:39 because they're not fueling their body the right way. 31:42 Most are under stress. 31:44 And you can also add in for firefighters. 31:46 They're wearing all the forever chemicals. 31:48 The fast in their suits. 31:51 So it's just like they can't even help it, but 31:54 just gain fat and not keep maintain that lean muscle. 31:58 So yeah, anyway, it's kind of like a culture shift and people need to try it. 32:05 They need to just 32:07 do a week long 32:08 challenge where they eat carnivore or five days, or I have on my website 32:13 the three day Carnivore Bar Challenge, which I don't know if you saw that. 32:18 So I did a three day carnivore bar challenge just to kind of reset 32:21 everything. 32:22 I was starting to like how cool it off track. 32:25 Yeah. Oh my gosh. 32:26 So I did it while we were at Cedar Point, which is a big amusement park in Ohio, 32:32 and my kids are eating like gluten 32:35 free pizza and they're having like, you know, whatever, Dippin Dots. 32:39 Because when we go to those places, I mean, I let my kids, you know, eat food. 32:44 I mean, I don't want them to rebel totally, you know, and go, go offline. 32:49 So anyway, and I'm just eating my carnivore bar I had in my little knapsack. 32:54 I had some different flavors, but I ate about four for a day and I was satisfied. 33:02 Like, I was like, that doesn't even look good. 33:05 So if you reset your body and when you said, like something 33:09 just happened, right, your body just reset 33:13 your body was like, this is how I feel. 33:16 Good. 33:16 Again, it's like a car running without oil, right? 33:19 Yeah. 33:20 I mean, we were driving our side by side down, down the road. 33:25 I told my husband, it smells like it's burning oils. 33:27 I think it's out of oil. It doesn't. 33:29 It's not running good right now. 33:31 If I would have not have listened to that or paid attention to that smell 33:36 it was making and just was like, oh, it's fine, let's run it to the ground. 33:40 You know, I'm not going to listen 33:42 to these warning signs until the engine's on fire or it stops. 33:46 That's what Americans are doing right now to our bodies. 33:50 You know, men and women. 33:52 We're not listening to those warnings. 33:53 Signs. We're taking a pill for the warning signs. 33:56 We're still driving through the drive through 33:58 where really, we should be like, whoa. 34:00 Like something's off. 34:02 My body is not being fueled properly. 34:04 I need to refill it with good food and get it running 34:08 good again before the engine stops or we ruin it. 34:12 You know? 34:13 Anyway, the engine was out of oil like it was low, 34:17 and we're going to replace that. But and I didn't. 34:19 I stopped driving it after we smelled it anyways. 34:22 But I digress. Oh that's good. 34:25 No, that's a great metaphor. 34:26 That's exactly. 34:27 That's exactly the, the thing it's, it's about 34:31 I think, you know, you might know more about this than I do 34:34 being integrated medical practitioner, but it's about hearing the signals, 34:39 like having some flashy lights and being able to recognize them. 34:43 Because I think another thing 34:44 that's happened is that we just can't recognize the signals. 34:49 So nowadays, people are like, oh, don't worry about getting your diet right. 34:54 Just take Ozempic and it's like your GLP 34:57 one sensor, like our GLP one like that pathway. 35:02 It's signal by protein. 35:04 So like when you're eating 35:05 low quality protein or not enough protein, you're not signaling that. 35:09 But that's only half the picture because you have hormones 35:13 which are equally powerful if not more powerful, 35:16 with ghrelin and leptin. 35:19 And it's like you need fat to signal leptin, 35:23 you need the protein to signal GLP one. 35:26 So it's like you don't need chemicals to override your signals. 35:30 You need you need the actual food 35:33 that was made to give the signals of society. 35:37 And so for me, I thought pemmican would be a great solution 35:40 because they didn't have any preservatives, whereas 35:44 all the Western traditions have hermetic, they're overly salted 35:49 or they have spices to cover, you know, maybe not so great meat. 35:53 The origins of some of these preservation techniques 35:56 is, you know, have to preserve, have to cover, 35:59 you know, pepperoni is is like, don't ask how the sausage is made. 36:03 Yeah. 36:04 These are jokes that we, we tell, but they have historical origins. 36:08 Then in the West we added stuff, in, in the pemmican. 36:13 The Native American tradition, 36:14 especially here in Americas, didn't have anything added. 36:18 It's just the meat and I was like, perfect. 36:21 That's what I'm looking for because I don't know what signal is wrong. 36:26 I don't know what's malfunctioning. 36:28 And so just had a humility and caution. 36:31 I want to I want the tradition that's 36:34 going to keep something shelf stable without adding anything. 36:37 So I'm sending the right signals so that when I get a blinking light, 36:41 my body actually can read it and understand it. 36:43 Because I think that we have a culture, have gotten death to the to the alarm 36:47 bells of our body. Keep sending us. 36:49 So how does this work exactly? 36:51 And I like the point. 36:53 It is true. 36:53 Like all of those preserved meat, like beef sticks and stuff. 36:56 They're so salty and some salt is good. 36:59 But if you're trying to fill up on the go, it's I mean, it's hard. 37:04 You can bring your snacks with you, 37:07 but you have to heat them or you have to keep them cold. 37:11 So how how does it work? 37:14 Exactly like this seems like a great way to have food that is on the go. 37:20 Sure it it is the perfect way to have food on the go on the go. 37:25 But the caveat is cost. 37:27 So the Native American secret is a prodigious amount of hard work, 37:33 just as 37:35 savage amount of brutal, 37:38 unbelievable dedication and hard work. 37:41 It every single piece of protein is like air dried, sun dried, 37:46 and then broken down with a mortar and pestle, which is a a stone 37:50 kind of like rounded hammer and a stone bowl. 37:55 And so you're grinding the meat. 37:58 Hours and hours and hours are a whole bison in the dust. 38:03 And so once you've ground it to dust, it has absolutely no moisture in it. 38:07 Then you had to wait all day for it to dry. 38:09 You had to keep the bugs off of it with smoke or whatever you could find. 38:14 Then after that you're grinding it to dust. 38:17 Then you're rendering tallow. 38:18 You're pulling out all the bits of collagen fascia. 38:22 That's all wrapped up into the fatty tissue of the bison, 38:26 and then you're cleaning it out. 38:28 You're taking the lumps off of pure fat, and you're putting it
How Pemmican Is Made and Why It Works 38:32 in, you're rendering it down. 38:33 Then you take equal weights, volume. 38:35 You mix it together, you pack it, then you sew rawhide bags 38:40 so you don't want to cure the leather, the skin of the animal, 38:44 because you have all these toxic chemicals that you used to cure, 38:48 or in ancient times, you would have used urine and feces to cure leather. 38:53 And it's a very stinky, dirty, nasty process. 38:56 So you can't use actual leather. 38:59 You have to use you have to use specifically rawhide. 39:03 It's very hard to work with because it's unadulterated. 39:06 It has nothing in it, and if it gets wet, it will spoil. 39:10 But the pemmican, 39:12 you cut it into little balls, you pack it into the rawhide, you sew it shut, 39:16 then you pour tallow on the top, and that creates your air barrier. 39:20 You have a sacrificial layer of tallow that oxidizes. 39:24 And so then your pemmican doesn't oxidize. 39:27 And so those are the two roots of spoilage 39:31 is oxidation and microbial action. 39:34 So fungus and bacterial action will break down food. 39:39 But if there's not sufficient moisture nothing occurs. 39:42 It's effectively innate. 39:44 So if you get the water low enough 39:48 through pulverizing the meat, 39:51 it it basically isn't going to ever rot. 39:54 And so then the only other thing it's going to oxidize. 39:57 And you know, we use essentially metal a metalized film. 40:03 I just happen to have a sample here to seal it up. 40:05 We seal it up in mylar, and the metal keeps out any oxygen 40:09 and any moisture from ingresses into the package of the bar. 40:12 And that's what helps prevent, protect it and keep that shelf stable for 40:16 an unknown amount of time. 40:18 You know, we're estimating 25 years, but we've only existed six. 40:22 So it's like this is an incredible ancient tradition. 40:27 The secret is hard work and patience. 40:30 So it kind of rhymes. 40:31 If you're from a religious tradition, it's like, yeah, that figures. 40:35 It's brutal amounts of hard work, but at the same time 40:39 there's almost no downside because it's perfectly bioavailable 40:44 and nutrition made innate and shelf stable for an indefinite amount of time. 40:49 And there are no shortcuts and there are no compromises. 40:51 So it is the perfect food. 40:54 And obviously I'm biased, but I think it really is. 40:57 On paper it is. 40:58 It is the perfect food and I really enjoy it. 41:00 And I live off the stuff, you know, it's what the what I wanted 41:04 if I ever, you know, God forbid, had to be sent back to Afghanistan. 41:07 It's the food that I want it. 41:08 So anywhere I go, 41:10 having my sanity back on the carnivore that I don't want to relinquish that. 41:14 Absolutely. And how so? 41:17 How do you do this at the facility where you make these products? 41:21 Like how do you replicate? 41:24 Oh, so you could do this at home? 41:26 It's easy. 41:27 It's very, very easy. 41:28 But it's going to take it's like you might make 41:32 a couple of pounds of pemmican, but it will take you your whole weekend. 41:36 So if you get a dryer you can just go 41:39 and get I recommend something not plastic because you're going to heat it. 41:43 Cut the leanest pieces of meat 41:45 you could possibly find lean and thin, but the thinner you go, 41:50 the more of your dehydrated you're going to take up, 41:53 and the less actual meat you're going to have at the end. 41:55 To meat is like 6,070% water. 41:59 If you go 42:00 grass fed grass finish, it's going to be less water and more protein. 42:04 If you go grain fed conventional, it's going to be 42:06 a lot of water weight because they're bloated with calves. 42:10 So if you go I recommend grass fed grass finish. 42:14 That's what I use. 42:15 And then I take that it's not something you have to do for your whole life, 42:20 but for pemmican, 42:21 if you're going to the trouble of making pemmican, 42:23 you don't want to lose all your weight to water. 42:25 It's just it's just aggravate it. 42:27 So I recommend the grass finish variety for making your own. 42:31 And then you will want to use a grinder. 42:35 So at home, something that people have access 42:38 to is like a coffee grinder, like even the Vitamix. 42:42 The volume is too big to get down 42:46 to the actual blades like it's it's we're relying on some kind of liquid 42:52 or some kind of motion of the whatever you're grinding it. 42:56 I've seen people do like seeds and everything's in the Vitamix 42:59 and it goes pretty well because they're they're small 43:02 and they can fall over one another. 43:04 But the meat is like 3D. 43:08 It's thready and fibrous because you have the little myosin heads 43:11 that are pulling the muscle fibers. 43:13 You know, if you if you like biology, you kind of get a kick out of that. 43:18 Your strands are moving closer and further apart. 43:21 So when you break apart those strands, it's like little ropes, 43:24 tiny, tiny, tiny little ropes. 43:25 And so you need a grinder that has a small capacity 43:29 so that it's in constant contact with the blade. 43:32 And even that's going to get it's going to get spun out. 43:35 So if you want to do this at home, you get meat that is absolutely feather 43:39 dry. You can either mortar and pestle or a coffee grinder. It. 43:43 And then once you have like fluffy, looks like you could make 43:46 pillow material out of it. 43:47 Once you have fluffy meat, then you want to render in the towel. 43:51 You want to strain it multiple times. 43:52 There are several different techniques I recommend being mindful of the heat. 43:57 If you use grass fed grass finish, you're going to have some omega 44:01 threes in there, some monounsaturated palmitic acid, stearic acid. 44:05 You're going to have a whole bouquet of fatty acids. 44:08 Some of them are more heat stable than others. 44:11 But if you go for a commodity tallow, you're going to have just plain. 44:16 But it may have bleach and deodorizer in it. 44:19 So I do all my own tallow making from, from, 44:24 you know, beginning to end, because I want to see the 0% lean. 44:28 It's like 100% fat hunks. 44:30 And I want to see the back fat to it. 44:32 So I can kind of pick and make sure that I'm getting the right softness or the 44:37 right flavor, because if you go 100% to it, it's a little bit like candle wax. 44:42 And if you go 100% intramuscular fat 44:45 or like the edge of the fat cat, it's sometime it's too soft. 44:50 It's like weeping butter. 44:52 And so it's to to fluid. 44:55 You don't want either one of those two. 44:58 You want kind of a nice mix. 45:00 But what mix works for your pemmican is going to be kind of up to your preference. 45:04 Some people like to eat it cold. 45:06 Some people like to eat it warm on purpose, where they heat it up. 45:09 So we have people doing that to the carnivore by heating it 45:12 or cooling it because they, they like a certain texture or density of the fat. 45:17 And it's like okay to eat your own. 45:18 But if you're making it on your own, if you find a decent sort of tallow 45:23 that you can make yourself, oftentimes the butcher is even giving that fat away 45:27 the least fat. 45:29 They're just giving it away. 45:30 They can't sell it, but it's the most valuable part of the whole animal. 45:35 So you can go to your local butcher, somebody you trust and get good, 45:39 high quality fat and organ meats, organ meats also don't sell 45:42 very nutrient dense, but if you want, you can take that. 45:46 You can put berries in your pemmican, you can do whatever. 45:49 Just everything you put in. 45:50 It has to be 100% dry. 45:52 So that adds extra steps. 45:54 But if we're just doing OG pemmican, you have the fluffy meat. 45:58 You've gotten all the sinew collagen crap out of the fat 46:01 and you have just pure fat. 46:04 Then you weigh them out by weight, 46:08 not by volume, because they're going to have different volumes. 46:11 You can have a lot more fluffy meat than you are tallow, because if you do it 46:16 by volume, you're going to get really, really, really, really high fat over 80%. 46:22 And you want kind of an 80% of your calories coming from fat, 46:26 which is a lot less fat than the fluffy protein. 46:30 So then you mix this together. 46:32 I usually pour it into a mold. 46:33 You can get silicone molds, 46:36 but I would just make sure to get a really high quality one, 46:38 because if you get a silicone from Amazon that's made in China, 46:42 you'll get defects, you'll get heavy metals, you get lead, you get arsenic 46:45 and other kinds of contaminant in your silicone baking molds. 46:49 So just make sure to get a really high quality, reputable one. 46:53 That bakers recommend. 46:54 And that will be pretty much 46:57 grade A, like silicone, nothing but silicone. 47:01 And that's pretty innate. 47:02 That's pretty safe to use as a mold can. 47:05 Obviously you use stainless steel, 47:06 but obviously that's a little harder because it's not going to deflect. 47:09 It's not going to give you a crisp edge. 47:11 So silicone is my favorite. 47:13 And then once you've done that you've mixed together. 47:16 You import and then you put it in the fridge to harden overnight. 47:19 That's just my preference. 47:21 And then you wrap it and whatever you do, you can't wrap it in just a Ziploc bag. 47:26 The Ziploc bags are permeable to both oxygen and moisture over duration. 47:30 A Ziploc bag is fine for one night, but if you have like tortilla chips 47:35 in a Ziploc bag or 47:36 Doritos, as are those, those are cooked in poofs. 47:41 So when those are exposed to oxygen, they acidify or they oxygen, 47:45 they taste stale. 47:47 So that stale taste that you're experiencing, 47:49 if you've eaten old chips that have been left open overnight, 47:53 it's going to happen in the Ziploc bag because you're getting 47:55 those gas permanent permeability from the Ziploc. 47:58 So if you plan to store your pemmican, it needs to be in something metallic. 48:04 Metalized or silicone sealed 100%. 48:08 Otherwise you're going to get ingress of moisture, 48:10 but you just work so hard to get out of and you're going to make 48:14 your use of oxygen, which is going to make, 48:16 you know, even even saturated fat is going to become oxidized after time. 48:21 It takes much, much longer. 48:22 But it still will happen, especially if you're going to store it for years. 48:25 So you can absolutely make your own pemmican. 48:28 I encourage everyone to do so, but most people don't want to sacrifice 48:32 their weekends for the rest of their lives, right? 48:35 No, I love that I learned so much. 48:38 I definitely also learned 48:39 I won't be doing that because there's other stuff to do. 48:43 I mean, unless my kids wanted to do it, but that it's fun to work. 48:48 Yeah it is. 48:50 Yeah. 48:50 And I love I love that you brought up like, don't buy certain things on Amazon. 48:54 You just don't know where it's coming from. 48:56 But these these bars there, there's such a great ratio to where to get ketosis. 49:02 And I, I have a video on my YouTube of me doing the three day carnivore fast 49:08 and checking my ketones, and I was wearing a continuous glucose monitor. 49:12 So it's really cool. 49:14 But yeah, it's great because, you know, people do the three day stream fast. 49:19 But my patient, some of them refused to eat sardines. 49:23 So I'm like, well, this is the same ratio. 49:26 And and it was great. 49:28 So what what's next for for your brand? 49:33 I mean I would say the only negative is the price. 49:37 Like people get so fired up about it like on social media and I do 49:42 I do have a code. 49:43 So Doctor Jen you guys can use 49:45 the best is to use the code and subscribe and save. Yep. 49:49 And and here's the thing that's crazy for me. 49:51 It's like I don't hear people ever like saying 49:55 how it's expensive to like, eat out or go to Starbucks or something. 50:00 And the problem is, is when you go to eat out to a restaurant and those it's 50:04 like a farm to table, you know, that they're getting high quality. 50:07 Me, all of that. 50:08 It's all probably coming from Cisco, you know, and 50:11 and one company and it's not high quality food. 50:14 And I know you're going out there for like the experience 50:17 and stuff like that, but some people just go out to eat 50:19 because they don't want to be at home cooking. 50:21 And the Starbucks thing, like, people 50:24 seriously spend like $6 for a box, 50:28 which is moldy chemical coffee, probably. 50:32 And then they're complaining about this bar. 50:35 It's like you can get go to Costco and get like a bar of like soy protein 50:41 or whatever, or where that has high levels of omega six. 50:46 That's not going to help your gut microbiome. 50:48 Or you can just, like, eat real food and get something with tallow and meat 50:53 that you know, it's going to fuel your body and your brain. 50:57 So I think it's hard. 50:59 You can always work the cost in, you know, I use it 51:03 and I tell my patients, use it as a meal replacement, you know, 51:07 and use it like instead of stopping at Wendy's and getting, 51:12 you know, a couple of just burgers playing, 51:15 you know, that instead you would maybe eat a carnivore bar or something. 51:20 So I try to like that. Yeah. 51:22 And then those people that, like, have a bigger budget for their groceries, 51:26 for their family, then absolutely have some on stock. 51:29 I keep some in my purse.
Using the Carnivore Bar for Travel, Health, and Hormone Support 51:30 I fly with them, just especially, you know, I can only relate to, you know, 51:36 a mother and stuff that's trying to be healthy and maintain muscle. 51:41 I mean, this is something that you probably 51:43 want to have in your purse if you're getting really hungry, 51:47 if you're even if you're not fat adapted and you still get like hangry 51:51 because you're not fat adapted 51:52 and you can't switch from carb burning to fat burning, there's still good 51:56 because it's going to get you on the right track. 51:58 It's going to keep you smooth and not roller coaster. 52:01 So I don't know, like, what tips do you have for our male listeners out there? 52:05 Because this same thing, like, I feel like the men are just under attack, right? 52:11 Their testosterone did plummeting, sperm counts are plummeting. 52:15 You know, you guys are under attack too. 52:17 Yeah, I think it's a it's a human problem, especially with the hormones. 52:22 We see a lot in low testosterone. 52:25 And obviously that has a big role to play in fertility. 52:29 But I don't know a woman who hasn't had trouble with birth 52:32 control and hormones and like, the number of times 52:37 I've heard about PCOS and polycystic and I forget there's so many, 52:42 I mean, you know all about this, but like everyone has, 52:47 or every other person has one of these conditions 52:49 and it's like they've become like, oh, I have this and that, and I have this 52:52 and that, and I have this and that, and I'm low thyroid and I have that level. 52:55 It's like really like, why is everyone having hormone issues? 53:01 So why is every every guy struggling to, you know, function. 53:06 And it's just like it's it's a prevalent problem. 53:09 And I think it has to do with where we put our priorities. 53:12 Like we're not prioritizing our health. 53:15 So we can prioritize having money. 53:17 And to me, that just doesn't make sense because I have suffered 53:21 tremendously by making those choices. 53:25 You know, if I follow somebody who I admire, like Dave Ramsey, 53:28 and eat beans and rice, I'll perish like it's, 53:32 you know, I admire that philosophy, but I think it doesn't work for me. 53:37 I think my beans and rice is ground beef and eggs because they're cheap 53:42 ways to get my choline and my maybe no acids in my fat. 53:47 And then to to increase the fat macros I add grass fed 53:51 grass, finish butter because it's that fat that's really, really key. 53:55 And having those fat soluble vitamins and keeping my brain health 53:59 the way I need to be. 54:00 So I'll do meals like that, really affordable 54:03 and thoughtful and plan ahead and meal prep. 54:06 But then for me, the the truck, the trouble is, 54:10 was when I'm out and about, when I'm busy or when I'm, 54:13 I didn't plan ahead and I forgot or something came up 54:17 and I wasn't able to meal prep and I and now 54:20 out in the wild looking for food and I'm hungry, 54:24 I'm hangry and I'm busy and I don't have time for this. 54:28 And if I'm fasted, I react more irritably than I'm proud of. 54:33 And so also from a faith perspective, I don't want to. 54:37 I don't want to be my worst self out there in the world. 54:40 Like, you know, I have a brand to protect. 54:43 I have a business to protect. 54:44 I want to be somebody that people can count on. 54:47 I don't want to be. 54:48 I don't want to be that kind of, you know, angry, upset guy 54:52 that I was before carnivore. 54:53 I don't want to let these things get the best of me. 54:55 And the best way I can do that is don't ever unintentionally fast. 55:00 If I'm fasting. 55:02 Okay, cool. 55:03 Meditate. Like, center myself. 55:06 I got this, but, like, I don't want to be fasting by accident 55:09 because I just forgot to plan and and life just is like, punch me up the face. 55:14 I'm like, I need a better plan than that. 55:16 I need to be prepared. 55:18 Back to my Boy Scout roots is I feel better having pemmican. 55:22 If I have pemmican, then I can choose to fast or not. 55:26 I can save it for a rainy day. 55:28 I can have it with me, not eat it like, and then save it for my plane trip. 55:33 Or I can get into a business meeting and I get terrible news and I'm just like, 55:38 oh, I've had. 55:39 And there's free donuts and free pizza and why not? 55:42 And it's like, no, but I have that carnivore bar. 55:44 I'm, you know, 55:46 you don't want to get depressed and derailed and then just succumb 55:49 to a temptation that is going to set you back for me as a carnivore. 55:53 That would set me back for a week, week and a half. 55:56 If I had a cheat like that, it would absolutely wreck me 55:59 because my gut is still it's it's not 100%. 56:04 It's way, way better. 56:06 But I can't cheat like that and 56:09 and have a successful rest of the week. 56:12 So it's really important to me that I come prepared 56:14 so that I don't have to rely 100% of my own willpower. 56:18 I have set myself up for success. 56:20 I've lowered the bar to staying clean, and that way 56:24 I can actually manage it no matter what stressful, crazy thing I'm doing. 56:28 And I think that I think that that that works for, for all people. 56:32 Like, I think it's really important that everyone sets themself up for the week. 56:36 I mean, male hormones are easier in the fact that, 56:40 you know, you don't have that cycle, you don't have like these, these rising, 56:44 falling, complex waves of of different hormones. 56:48 You have just kind of maybe an annual like bump, bump, bump. 56:53 And so it's pretty, pretty convenient in that way. 56:56 But I think it's also also means there's less alarm bells 57:01 that you, you can be a slow wave and be steady and healthy, or you could be 57:05 a slow wave grinding down to nothing and just not notice it, 57:11 you know, because guys are having a terrible period this month, 57:16 but but 57:16 that they are grinding away their finite health in the same kind of way. 57:22 And so without those alarm bells, 57:25 I think sometimes men suffer from 57:28 from not paying attention soon, soon enough. 57:32 I think that we often don't diagnose a problem. 57:35 But if you bent over in crippling pain, it's like, okay, there's at least a flag. 57:40 Like, hey, maybe I should do something different. 57:41 But for guys, it's just suddenly you have, 57:45 you know, gynecomastia, you have a beer gut. 57:48 You're falling over at work like you're not. 57:50 You're not what you could be. 57:51 And you know it, 57:52 and you're depressed, and there's doesn't seem to be a way out of it. 57:56 And I think that for everybody, it starts with nutrition. 57:59 It starts with environmental. 58:00 Health starts with paying attention. 58:02 And I really like how you put it 58:04 in your Instagram that you are responsible for your own health. 58:08 I think it starts with personal responsibility, 58:11 and I, I couldn't agree more with your take on that. 58:13 Absolutely. Well, thank you so much. 58:16 I feel like we could talk for hours. 58:18 You are just a wealth of information, and I love what you're doing 58:22 in the carnivore bar movement to check out the carnivore bar. 58:27 Instagram. You guys, it's great. 58:29 So many good posts. 58:30 And how can people connect with you and your company? 58:35 It's just the carnivore bar. 58:36 We're on Twitter. 58:37 Instagram is where we're biggest. 58:39 Also, we have a Facebook page just hit us up. 58:41 We're we're a very small company. 58:43 We look bigger than we are. 58:45 But we really care and we really make sure that our food 58:48 is clean, reliable, and it's nothing but what it says it is. 58:52 Absolutely. And it tastes so good. 58:54 Honey salted my favorite. 58:56 And then they have this special apple flavor of is so good. 59:01 And so they're doing great things. 59:03 I love supporting small companies and veterans. 59:07 So follow up. 59:08 That's great everyone. Check them out. 59:10 And you might have to listen to this podcast again 59:14 if you're going to make your own. 59:15 And if you do make your own, let us know. 59:17 Thank you so much for having me. 59:19 Thank you for tuning in to Doctor Talks. 59:21 We hope today's episode has enlightened 59:23 and inspired you on your path to optimal health. 59:26 Each day is a new opportunity to make choices that empower your well-being. 59:31 For more insights and strategies, subscribe to our podcast 59:34 and visit our website w ww di doctor talk.com. 59:39 Stay connected, stay healthy and join us next time on Doctor Talks. 59:44 Real talks from real doctors on the issues that matter to you most.
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