June 29, 2025 • 32 mins
Sometimes our bodies force us to recalibrate everything we thought we knew about nutrition and weight management. After a surprise plateau in my weightloss, I found myself in the emergency room with severe gallbladder infection requiring immediate surgery. Those mysterious extra pounds weren't muscle or fat—they were warning signs my body was desperately trying to communicate.
My recovery journey has opened fascinating insights about how our digestive systems actually work. Did you know your weight can fluctuate by up to ten pounds simply from water retention and digestive contents? Those "lose 15 pounds fast" diets typically just manipulate these temporary factors rather than creating sustainable fat loss. Without my gallbladder, I'm now discovering how bile production affects fat digestion and why my body sometimes craved fattier foods during periods of severe constipation—it was attempting to self-regulate a compromised system.
This health disruption reinforced the fundamental philosophy behind my approach: successful weight management isn't about temporary restriction but building a lifestyle that supports your desired weight effortlessly. When someone tells me they want to lose 100 pounds, I encourage them to reframe: what they actually want is a lifestyle that enables them to maintain a healthier weight while still enjoying food and activities they love. This begins by understanding your personal calorie needs (not just following generic guidelines), timing your nutrition appropriately, and incorporating planned flexibility for holidays and celebrations. The journey isn't about perfection—it's about creating patterns that become as natural as breathing.
As we approach summer celebrations and I prepare for international travel, I'll be documenting how these principles work in real-life situations. Join me as I navigate this new chapter, rebuilding my relationship with food post-surgery and continuing to develop sustainable habits that support long-term health without sacrifice or deprivation. Subscribe to follow along and learn how to transform health challenges into opportunities for deeper body wisdom.
Discover daily tips and updates on the Hacking Fat Man journey. Follow on Facebook, Instagram, and YouTube for transformation deep dives and more insights.
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Episode Transcript
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Speaker 1 (00:00):
Hello and welcome to the fourth episode of Hacking
the Fat man.
How was your week?
Mine was fairly interesting andbefore I get into that, I want
to apologize for not releasingthis episode.
Last week.
I ran into a couple of issuesthat I guess I needed to address
and we'll get into that hereshortly.
But yeah, just my apologies forthat.
If you follow me on Facebook,the Facebook page Hacking the
(00:22):
Fat man, I did release that Ihad emergency gallbladder
surgery last Sunday, a week fromtoday, a week from yesterday,
today, whatever last week, andwe'll get into how that happened
and what it means going forwardhere.
That's what this episode ofHacking the Fat man is going to
be.
So, yeah, last you probablyheard of me if you were
(00:47):
following.
I have been releasing dailyquick little video diaries,
mostly for myself.
I was starting to wonderwhether I was miscounting
calories, and so I wanted tokind of capture what I'm eating,
how I'm eating, how I'mcalculating.
So that was my last.
One was last Saturday notyesterday, but the day before or
(01:08):
the week before and I had goneto Home Depot.
I'd been working on thisproject in the backyard I'm
trying to set up a storage tentand had moved 600 pounds of
mulch from Home Depot to my car,to La Garza and to the house,
to the yard, to being laid allout.
(01:30):
As I approached the end ofSaturday evening I was not
feeling good and I hadn't beenfeeling good for a couple of
days and there were a couple ofwarning signs that were leading
me up to that.
The first thing is and I wantto talk about it I was a bit
surprised when I weighed myselfin episode one and that I hadn't
(01:50):
lost any weight that week andI'm not surprised often, but I
was a bit surprised and then tocontinually not only not lose
weight but I was starting togain.
It was a pound here, a poundthere, not really a big deal,
but yeah, that was interestingbecause I was going back through
and I was watching the videoand there was no way I was
(02:11):
miscounting my calories, atleast not by adding weight to it
, to my body.
And it gets me to point one andactually this was going to be a
topic for last week wasweighing yourself and how often
do you weigh yourself?
So up until the podcast Istarted a podcast I had stopped
(02:32):
kind of weighing myself In thesense of I would only weigh
myself to get a marker to seewhere I was, and that might have
been once every three months.
If I felt that my clothes weregetting tight, I may weigh
myself just to kind of, hey,let's make sure that we're
eating what we think we'reeating.
But I wasn't having any of that.
(02:53):
The clothes still felt great,just the scale wasn't going off.
The other unusual thing aboutthe scale measurements is
usually when I hit a plateau itwill be 50-50 muscle to fat gain
loss In general, your body.
If you lose weight, it's 50-50muscle to fat.
If you gain weight, it's 50-50muscle to fat, depending on what
(03:14):
you're doing.
And I was not exercising enoughto be gaining strictly muscle.
So when I was getting on thescale, all the weight that I was
adding not only all the weightbut my fat was going down.
Percentage was going down, eventhough the weight that I was
adding not only all the weight,but my fat was going down.
Percentage was going down, eventhough the weight may be about
the same, a little bit higher,but it was pure muscle according
to the scale, and I am notworking out that much to be
(03:36):
getting that much muscle.
So here's a tidbit when youweigh yourself.
Your weight at any point intime is plus or minus 10 pounds,
and what I mean by that isthere's your weight, and then
there are other things that gointo your body, that add to your
weight that you can quicklyadjust.
Water immediately comes to mind.
(03:58):
Are you retaining water?
Do you have more water?
Are you more hydrated than youwere the last time you weighed
yourself?
Easily, five pounds differencein water, water.
Want to lose a couple pounds?
Go sweat, you'll drop it rightoff.
Um, you haven't really lostanything.
You've lost the water retention.
But you yourself, you know yourweight, your fat, the, the.
(04:19):
Where we're trying to go, it'snot really doing things, and so
when you see those stupid um, uhdiets, uh diets, you'll see
advertising.
Want to lose 15 pounds in twoweeks?
We can do it.
Yeah, that's just a laxativeand a diuretic, that's all those
are.
I mean, if you ever had the fluand have lost 10 pounds, 15
pounds, you did not lose 10 or15 pounds.
(04:39):
What you lost was the waterweight out of your body from the
flu, and that's why we have todrink a lot of fluids when we
have the flu and you've clearedyour GI tract and inside your GI
tract.
I'm talking small intestines,I'm talking about food that's
gone into your stomach and aboutto head out where it's supposed
to go.
That can easily be another 10pounds, and by clearing or at
(05:03):
least 5 pounds, another 5 or 6pounds, another 10 pounds.
And by clearing or at leastfive pounds, another five, six
pounds.
Um.
So, between your water weightand what's in your gi track, 10
or 10 plus or minus 10 poundseither direction.
When you're weighing yourself,I had noticed that it was all
entirely muscle.
And the funny thing about thegi track and what's in the gi
track is how does an electricalsignal differentiate between
(05:26):
food being processed in yourintestines and muscle or just
body organs?
To begin with it doesn't, andso I was starting to suspect
that what was coming in wasn'tequaling what was going out and
that initially, when I went tothe hospital, I expected to have
(05:47):
a intestinal blockage.
Part of the and you can tellI'm a little slow today, sorry,
my apologies for that Part ofthe risk for ZepBound is that it
can lead to constipation.
I mean it can lead to severeconstipation, and I've been
(06:07):
struggling with severeconstipation for the last couple
of years and it now turns outthat it may not have just been
the Zepbound, so anyway, I getdone Saturday.
I get moving things around.
I'm not feeling that good andnothing is moving.
I feel like I need to eitherburp or do the other thing and
(06:29):
neither one of those things arehappening and it just kept
getting worse and worse untilthe point where I woke up Sunday
morning and I was starting tothrow up, and that's a major
warning sign Anytime you throwup.
I don't do it often anymore.
I've told you I was bulimicanorexic, but also bulimic.
I tend to stay away from thatas far as I can, and so when I'm
(06:52):
throwing up it usually isn'tvery bad.
So I went to the hospital thegreat hospital up in Simi Valley
, adventist Health they had done.
The reason I went there wasthey had performed my hernia
surgery, so I knew they kneweverything about this area.
They had this CT scans frombefore the operation and I got
lucky that my surgeon thatperformed the surgery was
actually on call that day aswell, so she ended up performing
(07:15):
.
Thank you, dr Polyakin.
Performing the gallbladderremoval.
Yeah, I walked in.
They did their CT scan.
They then looked at anultrasound, made sure I had an
EKG that it wasn't heart.
We all kind of knew it wasn'tthe heart and it turned out that
I had a severe infection of thegallbladder and I had multiple
(07:37):
very large gallstones, two tothree inches, maybe even more.
This side of my body is hurtingbecause she kept having to cut
the incision bigger just to getthe stuff out of me.
So, yeah, that was my week Gotin Sunday, spent the night
Sunday night, got out Monday andthen the last couple of days
(07:58):
have just been me beingmiserable.
I haven't done anything.
I haven't for the most partI've stuck to my diet only
because I just did not feel likeeating.
So it was a lot of yoga, a lotof things, light food that went
into my body.
But yeah, it was an interestingexperience and I'm glad it's
(08:20):
over Again.
I rate those things as stillpaying the price for my last 58
years, 57 years, and hopefullythis is some of the final or at
least the bigger payments that Ihave to do and everything else
goes lighter and easier here.
But it is opening up.
I'm going to admit yesterday Ikind of had a panic attack Not
(08:42):
yesterday, maybe the day beforeand the reason for the panic
attack was I had just been kindof set in my food schedule what
I can and can't eat and when Ishould, or what my body was
saying when it was telling meone thing and why I wanted to
eat a certain thing.
And that's now all kind ofopened up a little bit, mostly
because I've learned way moreabout the gallbladder and what
(09:07):
bile does in the body.
And what I suspect againaccording to my doctor is my
gallstones were so big that bilewas not coming out of my body
or very, very little wasactually getting into the small
intestine.
And so, if you don't know this,they remove the gallbladder.
The bile is actually producedby the liver and produces the
(09:27):
majority of it as you eat fat.
It would send it to thegallbladder.
That would then use it as areservoir to put it into the
small intestine.
So without the gallbladder youreally don't need it.
They just take the liver andthey connect it up into the
intestines.
I don't know whether it'ssmaller, I shouldn't be saying
these things, but they hook itup in the intestine and then the
liver just is sending aconstant source of bile into
(09:51):
your digestive tract.
One of the downsides of nothaving a gallbladder is that if
I did eat a large amount of fat,there's a good chance that it
will just come out directly andnot be processed necessarily by
the body, which can lead tobloating gas, loose stools,
those type of things which allsound like heaven to me right
(10:12):
now, after three years of severeconstipation.
I'll take that any day of theweek and so I'm now having to
adjust it and I realized thatyou know I don't know if any of
you were surprised about twoweeks ago it was a fast day and
I went for four broads.
And I went for the four broadsbecause that's what my body was
(10:34):
telling me I needed and I knewthat Eating fatty foods helped
the constipation.
Now I think I understand alittle bit better why it was
helping the constipation.
Basically, if I have no bilegoing in, I send a lot of fat
down there.
It's doing exactly what I justdescribed.
That's one of the side effectsof losing your gallbladder is
(10:59):
that the fat may be notprocessed, it can go through and
you can have loose stools.
And that's exactly what my bodywas using it for was to help
process things through.
Hey Drew, go eat some bratsbecause you need to pun fully
intended, I don't know, greasethe wheels, but that's what I
was doing.
But it means now that I have torethink a little bit I don't
(11:24):
think it's a major rewrite ofanything of how I approach fat
and nonfat food.
I've made it clear multipletimes my wife's heard me say it
over the years I hate nonfatfood and the reason why I hate
it.
I know why I hate nonfat food.
Nonfat food was the first thingforced upon me by my parents
when I started gaining weight asa kid.
(11:46):
It was about second grade,third grade.
So nonfat cottage cheese andnonfat.
No, I do not like that.
I'd much rather have one pieceof awesome sharp cheddar
legitimate sharp cheddar than tohave non-fat American cheese.
I just won't.
No, no, but nothing.
(12:06):
I want the good stuff.
So, learning how to incorporatethat into it, what it means,
what some of the feelings meannow, because things are changing
and I can't go just on pureinstinct right now.
Sorry, wife's texting me.
Thanks, wife.
Anyway, I yeah, I got it.
I don't even know where I was.
(12:32):
Oh, yeah, now I do.
So so understanding what thefeelings are and going on
instinct of where I am is goingto take me a little bit to get
there and there's a couple ofthings coming up.
It's summer, right, it'stomorrow's july 1st and we've
got july 4th weekend coming up.
I'm going to talk a little bitabout how to approach the july
4th weekend, how to enjoy it andyet still get through and stay
on the diet.
(12:53):
So we'll get to that a littlein a little bit later.
In a couple days after that Ileave for port and Spain for a
two-week vacation.
I'll be recording still whileI'm there, documenting
everything and learning to seehow I can go and travel.
I'm going to be fine, becausethat diet is the Mediterranean,
(13:13):
the ceviche, everything elsethat you get over there
absolutely fantastic and I loveit.
So I know I'm going to do well,it'll be interesting to record
it.
What two and a half weeks?
And there'll be alcohol addedto it, which will also make
things interesting.
What else Excuse me?
So, yeah, I got, I got homeMonday night and I, you know,
(13:35):
started recovering and Imentioned I had a panic attack a
couple of days ago and I did,you know, thinking oh, my diet's
got to change drastically,everything I know I'm going to
throw.
I calmed myself down and justthought myself through this
right.
So 95% of my diet is actually agood gallbladder.
(13:55):
You know, having yourgallbladder removed.
Diet I don't, while I stillpartake of fried foods and fatty
foods, mostly from the ketoside of it.
I don't live on it.
It's not an everyday thing, itmay not even be an every week
thing, though it's pretty closeto one.
At least once a week.
I'm guaranteed to have a brator have a.
(14:18):
You know the fried fish tacosite I had and from what I'm
gathering, that's okay.
I'll have to learn what thereal balances are there and what
it does to my body when I takethose things.
But that's an exercise that iseasy to deal with.
The other thing of note thereis you notice, towards the end
(14:40):
of the week I started havingpanic attacks, I started
doubting myself, I startedhaving.
I have not taken any supplementsince last over a week now, and
I do think that my supplementsyou know I've shared things
about why, just last week, aboutvitamin C and depression,
(15:00):
though I am still got my handydandy lemon water.
That's the one thing that,again, when I say this thing's
with me all the time, it's withme all the time.
This doesn't go away.
So, excuse me, I got to drinknow.
But my other supplements, mybeets, the tart cherry, the
cinnamon, the turmeric.
I haven't taken a single one.
(15:21):
I'll start again tonight.
I think my stomach is feelingpretty good now that I can do
that.
But it just kind of drives homethe point that while I started
taking the supplements for theanti-inflammation and those type
of things, I am that thesupplements are giving me um
(15:42):
other benefits, especiallyaround the antidepressant,
depressants, um type of stuff.
So, yeah, so I'm lookingforward to getting started back
on those, looking forward togetting moving a little bit more
and putting up that stupid tent.
But this also let me and I wasgoing to do this last week
anyway if I did have to startover, what would that look like?
(16:03):
And this is also the questionI've been struggling with here
with all of you is I know I keepkind of trying to explain
myself and what I'm doing andwhy this is different.
I don't feel like I'veexplained it right.
I feel like there's more.
And that's actually the whole.
Main reason for the podcast isjust to help me with my message
(16:25):
and help me get this out clear.
And it comes from two sides Onemyself.
You know, if I listened to thefirst three episodes of this
podcast, how would I approachadopting it.
And the other one is and Ireally appreciate the comments
and I really appreciate peoplereaching out to me I've gotten a
few which are yeah, I want tolose a hundred pounds.
(16:47):
Great, I support you on wantingto lose a hundred pounds, but
you're asking the wrong question.
You don't want to just lose ahundred pounds.
You can snap your fingers andyou've lost a hundred pounds.
What you want is a lifestylethat enables you to be a hundred
pounds lighter and yet still doall the activities and eat the
things that you want to and havejoy in your life.
That's what you're building.
You're not building 100 pounds,you're not just losing 100
pounds, because, then, what I ambuilding a lifestyle that's
(17:10):
going to support me, whetherit's a year from now, five years
from now, 10 years from now, inmy retirement that I can be the
weight I want to be, do theactivities I want to do, and do
it all without having to reallythink about it.
It just becomes as easy asbreathing.
I'm not kidding when I say itneeds to be as easy as breathing
(17:31):
and that's what I'm trying tobuild.
So, again, applaud you that youwant to lose 100 pounds, or 20
pounds or 60 pounds, whatever itis, and I'm here to support you
and kind of hopefully give yousome tools that will help you in
that.
But reframe the question.
You want a lifestyle thatenables you to be the goal
weight that you want, feel howyou want, eat what you want and
(17:53):
and it's as easy as breathing,and, and so we need to.
We need to start there, and andthis was part of what I did two
days ago was I went okay, drew,if you are starting over, what
are you starting over with?
And I realized that I have I'vekind of laid this out because
(18:14):
it was part of my thoughtprocess as I was laying it out
is going back to that lifestyle.
A hundred pounds lighter, howmany calories does that take
daily for you to be that weight?
And this is something that isunique for every individual.
You'll hear people saysomething like 2,000 calories,
(18:37):
2,000 calories a day.
Well, that is, from what Iunderstand, an average 175 pound
man.
I know that my body is nowherenear that, even though at 233,
according to Apple right now At233, I should use 2,800 calories
just to exist, not even justget up and start moving, just
(19:01):
existing.
I should use 2,800 calories aday.
If you watch my video diaries,I am constantly under 1,700
calories, 1,500 calories.
It takes 3,500 calories againon average for you to either
lose a pound of weight or gain apound of muscle.
So what's the disconnect?
The disconnect is my body isnot spending 2,800 calories,
(19:23):
existing at 230.
So the first question if you'restarting and you want to build
this lifestyle, is to understandexactly what it's not how many
calories that you need to be at170 right now.
How many calories can you eat aday consistently and just stay
there?
What's that number right?
What are you eating right now?
(19:44):
Are you eating 2500 calories,3000 calories?
How often are you eating it?
You eating it all in theevening?
You eating it all throughoutthe day, eating 5000 calories
all throughout the day?
You need to figure that out.
I knew that I was not reallygoing above 2,000 calories at
any point in time, maybe 2,500.
At the peak of it, when I was550, yeah, I was easily doing
3,500 to 4,000 calories, but Iknew that I could live on 2,000
(20:09):
calories and not really blink aneye.
So that's the first thing ismake that determination for
yourself and decide what thatlevel is going to be that you
can do this day in and day out,monday through Sunday just how
many calories?
Then take those calories andshift them right.
So if you're, on average,eating 3,500 calories or 2,000
(20:32):
calories, you know what I'mgoing to set the number at 2,500
calories Perfect 2,500 calories.
When know I'm going to set thenumber at 2,500 calories Perfect
2,500 calories.
When you eat them also matters.
We're starting research isstarting to get indicate this
that when you eat, your caloriesmatter.
So if you eat 2,500 calories atnine o'clock at night, just
before you go to bed, themajority of those calories are
(20:52):
going to turn into fat becauseyour body's not doing anything.
If you took those 2,500calories and had them all for
breakfast and then ran amarathon, you're going to be
lean and tight and fit becauseit'll turn into muscle because
now you're moving around.
So I wouldn't recommend 2,500,but this is what you've got to
(21:14):
decide is what is that number?
What's that initial number thatyou're going to do then?
Try to get it down lower.
1800 is is the perfect numberfor me.
Um, in fact, in all honesty,it's not 1800, it's probably
more about 1500.
Right now, on average for theseven days, I'm perfectly happy
eating.
I'm perfectly happy eating onlyonce a day if that's what my
(21:36):
body's calling for.
But that's me.
I've made that determination.
You've got to make it yourself.
So what's the number?
And then, when are you going toeat it?
Having the majority of yourcalories, one you need to have
breakfast.
You know I hate breakfast.
I've said it many times.
So I've got some workaroundsthat technically I'm getting
calories in and technically thefast was broken.
But it's not traditionalbreakfast and I tend to eat the
(21:59):
majority of my calories between10 am and somewhere around 2 or
3 pm, with very rarely will Ihave additional calories after 5
5 pm, and nine times out of 10I won't have anything at 5 pm,
unless something's going on thatmy body is saying I need to
have something.
So that's how my recommendation, if you are interested in
(22:20):
starting even coming to gripswith this, is start there.
What's the number of caloriesthat you can eat, when do you
eat them and what works for you?
Right, if you're working nightshifts, obviously, everything I
just said.
You got to flip it around, butthis is part of getting to know
your body and getting yourlifestyle and getting to
(22:41):
understand it.
The beginning of you hackingyour body.
Sorry about that.
Yeah, so it's the beginning ofyou hacking your body.
That's the first step isunderstanding the calories you
want.
Pick a number 2,000, 2,500,something.
Stick with it daily.
Shift all your calories early.
I haven't even told you tochange what you're eating yet.
Just doing those things.
(23:01):
Limit your calories to acertain level.
I won't go above that.
I'm going to eat them all.
Earlier in the day You'll startto see that your body will
start changing.
You'll start gaining muscle,you'll start feeling better and
that can then start snowballingand leading into okay.
Now let's look at what you'reeating, right if you're eating
(23:22):
the fried foods or eating therefined carbs.
Refined carbs the the worstthings on the planet.
What I'm talking there is thata lot of health foods come in
refined carbs.
You know a lot of the fruitbars or the snacks and you know,
oh, here's this littlestrawberry.
You know Kellogg's bar and it's200 calories.
(23:43):
Well, yeah, I could have that.
Or I could have a can of soup.
I'm going to go have the can ofsoup.
Personally, I'm going to gohave the can of soup because
I'll feel well, feel way better,I'll feel fuller, I feel like I
actually had a meal versus justthat bar.
This does not have to be torture.
You do not need to tortureyourself.
You can do the same thing andfeel good about what you're
(24:05):
eating and what you're consumingand what it's doing to your
body, and that's where I'mreally trying to push you into
thinking about your diet and allthat.
So I'll spend the next week Iwon't be doing the daily videos.
I'll probably start those upagain Wednesday, Thursday, next
week.
I'm still recovering sittinghere right now.
(24:25):
This half hour or so is stillhurting me a bit, and so I'm
going to take it a little biteasy.
I'm going to'm gonna let mybody recover.
I'm gonna see what it cantolerate, because it's kind of
going to be new yogurt and, uh,cottage cheese has been really
well done, really well for methe last couple days, along with
(24:47):
soup.
I still have a lot of soup, um,and uh, we'll go from there, um
, so yeah, next, next weekend, jJuly 4th.
Let's talk about July 4th andhow to approach it.
Any family function, right.
So one thing that's alwaysbothered me was that dietitians
I don't even know who says thismuscle, or maybe it's the muscle
bodybuilders that you can'tgain muscle and lose weight at
(25:09):
the same time.
It's never made sense to me andat some point I will be able to
talk to a doctor or someone whoactually kind of knows this
area way better than I do andget an answer, because it's been
my experience that you can gainmuscle and lose weight at
almost the same time.
It really is just on average.
So, again, going back to 3,500calories, it takes 3,500
(25:30):
calories to lose a pound ofmuscle, or lose a pound of
anything, and 3,500 calories togain a pound of muscle, well,
okay.
So if I eat 2,500 caloriestoday, I've obviously I'm 500
over, okay, and I eat 2,500tomorrow?
Well, okay, now I'm 1,000 over.
Am I gaining weight or am Ilosing weight or am I gaining
(25:52):
muscle?
Well, I'm not really exercising, so I'm probably gaining fat.
Gaining muscle Well, I'm notreally exercising, so I'm
probably gaining fat.
But on average, though, you canbasically borrow from the past
to pay for the future, and whatI mean by that is so, as you're
heading into the fourth.
Fourth is Friday, monday andTuesday this next week.
Cut back 500 calories on thosetwo days, even 200 calories,
(26:20):
bank them.
So by the time you get to thefourth and you eat the 2500
calories, or you eat the 3000calories because hot dogs are
expensive caloric endeavors, soare brats, so are hamburgers,
all the food that goes alongwith.
What makes the fourth great.
Yeah, you could bank some ofthose calories.
I do not recommend I will notbe getting anywhere close to
3,500 calories.
I could possibly see myself atthe 2,500 calories.
(26:42):
So I'll bank about a thousandcalories for Friday and then, if
need be, saturday and Sunday,make light days to make up for
it, and on average, I will loseweight, even though I had that
large spike in the middle of theweek.
So don't beat yourself up.
You don't have to be perfect.
And again, this isn't torture.
(27:02):
This isn't.
I don't know why we thinklosing weight and dieting needs
to be painful.
It does not.
You can enjoy a 2000 calorie,2500 calorie meal.
Just got to plan for it andadjust.
So, early in the week, be goodand just enjoy your fourth,
because that's what I'm going tobe doing.
I will eat anything I want.
(27:24):
On the fourth it will be a freeday and again, I have no idea
what my stomach's really goingto tolerate.
Right now it doesn't tolerate awhole lot, but we'll see, we'll
see.
So, be good in the early week.
Bank those calories to be usedlater.
Enjoy your fourth.
If you were went a little bitoverboard with the alcohol on
the fourth, then saturday andsunday you can make up a little
(27:46):
bit for it, but that's how youapproach something like the
fourth, trying to go to.
There is nothing worse thangoing to a barbecue or a party
and having to watch everyoneelse eat.
But don't do it to yourself.
It's stupid.
Enjoy it With smartness, butenjoy it.
Go be part of it, live it.
Live your life, but don't tryto force yourself.
(28:08):
I'm only going to eat 1,000calories and I'll have this.
If that makes you feel good,then by all means go do it.
I'm not saying don't do it, Ijust don't need to do it.
I want to enjoy the people I'mwith, I don't want to have to
think about it and I just wantthis again to come naturally as
easy as possible.
So that was this week's episodeof Happy Fat man.
(28:29):
I will see you again next weekoff the fourth.
I'll let you know how my fourthgoes.
I do have a couple of doctorvisits, so I may or may not.
Well, I will have some weightcoming to me.
Not necessarily looking forwardto it, because we'll see.
And the reason for that isafter I had my hernia surgery
six months ago, I gained 20pounds like in a week.
Did I gain 20 pounds?
(28:50):
No, I did not gain.
That was pure water weight andeverything else that was going
on in my body.
It took about a month or twofor that to flush out of my
system and my weight to comeback down.
So anyway, I'm about to facethat.
I see my GP tomorrow and thenthe surgeon the following week,
but I could be surprised.
I have no idea how much agallbladder weighs.
I have no idea how muchgallstones weigh, so maybe I
(29:12):
lost 10 pounds and didn't knowit.
I'll update you next week.
I lost 10 pounds and didn'tknow it.
I'll update you next week.
Hope you guys have a fabulous4th.
Reach out on Instagram orFacebook Hacking the Fat man if
you have any questions, andwe'll talk soon.
Cheers, bye.
Hello and welcome to the fourth episode of Hacking
the Fat man.
How was your week?
Mine was fairly interesting andbefore I get into that, I want
to apologize for not releasingthis episode.
Last week.
I ran into a couple of issuesthat I guess I needed to address
and we'll get into that hereshortly.
But yeah, just my apologies forthat.
If you follow me on Facebook,the Facebook page Hacking the
(00:22):
Fat man, I did release that Ihad emergency gallbladder
surgery last Sunday, a week fromtoday, a week from yesterday,
today, whatever last week, andwe'll get into how that happened
and what it means going forwardhere.
That's what this episode ofHacking the Fat man is going to
be.
So, yeah, last you probablyheard of me if you were
(00:47):
following.
I have been releasing dailyquick little video diaries,
mostly for myself.
I was starting to wonderwhether I was miscounting
calories, and so I wanted tokind of capture what I'm eating,
how I'm eating, how I'mcalculating.
So that was my last.
One was last Saturday notyesterday, but the day before or
(01:08):
the week before and I had goneto Home Depot.
I'd been working on thisproject in the backyard I'm
trying to set up a storage tentand had moved 600 pounds of
mulch from Home Depot to my car,to La Garza and to the house,
to the yard, to being laid allout.
(01:30):
As I approached the end ofSaturday evening I was not
feeling good and I hadn't beenfeeling good for a couple of
days and there were a couple ofwarning signs that were leading
me up to that.
The first thing is and I wantto talk about it I was a bit
surprised when I weighed myselfin episode one and that I hadn't
(01:50):
lost any weight that week andI'm not surprised often, but I
was a bit surprised and then tocontinually not only not lose
weight but I was starting togain.
It was a pound here, a poundthere, not really a big deal,
but yeah, that was interestingbecause I was going back through
and I was watching the videoand there was no way I was
(02:11):
miscounting my calories, atleast not by adding weight to it
, to my body.
And it gets me to point one andactually this was going to be a
topic for last week wasweighing yourself and how often
do you weigh yourself?
So up until the podcast Istarted a podcast I had stopped
(02:32):
kind of weighing myself In thesense of I would only weigh
myself to get a marker to seewhere I was, and that might have
been once every three months.
If I felt that my clothes weregetting tight, I may weigh
myself just to kind of, hey,let's make sure that we're
eating what we think we'reeating.
But I wasn't having any of that.
(02:53):
The clothes still felt great,just the scale wasn't going off.
The other unusual thing aboutthe scale measurements is
usually when I hit a plateau itwill be 50-50 muscle to fat gain
loss In general, your body.
If you lose weight, it's 50-50muscle to fat.
If you gain weight, it's 50-50muscle to fat, depending on what
(03:14):
you're doing.
And I was not exercising enoughto be gaining strictly muscle.
So when I was getting on thescale, all the weight that I was
adding not only all the weightbut my fat was going down.
Percentage was going down, eventhough the weight that I was
adding not only all the weight,but my fat was going down.
Percentage was going down, eventhough the weight may be about
the same, a little bit higher,but it was pure muscle according
to the scale, and I am notworking out that much to be
(03:36):
getting that much muscle.
So here's a tidbit when youweigh yourself.
Your weight at any point intime is plus or minus 10 pounds,
and what I mean by that isthere's your weight, and then
there are other things that gointo your body, that add to your
weight that you can quicklyadjust.
Water immediately comes to mind.
(03:58):
Are you retaining water?
Do you have more water?
Are you more hydrated than youwere the last time you weighed
yourself?
Easily, five pounds differencein water, water.
Want to lose a couple pounds?
Go sweat, you'll drop it rightoff.
Um, you haven't really lostanything.
You've lost the water retention.
But you yourself, you know yourweight, your fat, the, the.
(04:19):
Where we're trying to go, it'snot really doing things, and so
when you see those stupid um, uhdiets, uh diets, you'll see
advertising.
Want to lose 15 pounds in twoweeks?
We can do it.
Yeah, that's just a laxativeand a diuretic, that's all those
are.
I mean, if you ever had the fluand have lost 10 pounds, 15
pounds, you did not lose 10 or15 pounds.
(04:39):
What you lost was the waterweight out of your body from the
flu, and that's why we have todrink a lot of fluids when we
have the flu and you've clearedyour GI tract and inside your GI
tract.
I'm talking small intestines,I'm talking about food that's
gone into your stomach and aboutto head out where it's supposed
to go.
That can easily be another 10pounds, and by clearing or at
(05:03):
least 5 pounds, another 5 or 6pounds, another 10 pounds.
And by clearing or at leastfive pounds, another five, six
pounds.
Um.
So, between your water weightand what's in your gi track, 10
or 10 plus or minus 10 poundseither direction.
When you're weighing yourself,I had noticed that it was all
entirely muscle.
And the funny thing about thegi track and what's in the gi
track is how does an electricalsignal differentiate between
(05:26):
food being processed in yourintestines and muscle or just
body organs?
To begin with it doesn't, andso I was starting to suspect
that what was coming in wasn'tequaling what was going out and
that initially, when I went tothe hospital, I expected to have
(05:47):
a intestinal blockage.
Part of the and you can tellI'm a little slow today, sorry,
my apologies for that Part ofthe risk for ZepBound is that it
can lead to constipation.
I mean it can lead to severeconstipation, and I've been
(06:07):
struggling with severeconstipation for the last couple
of years and it now turns outthat it may not have just been
the Zepbound, so anyway, I getdone Saturday.
I get moving things around.
I'm not feeling that good andnothing is moving.
I feel like I need to eitherburp or do the other thing and
(06:29):
neither one of those things arehappening and it just kept
getting worse and worse untilthe point where I woke up Sunday
morning and I was starting tothrow up, and that's a major
warning sign Anytime you throwup.
I don't do it often anymore.
I've told you I was bulimicanorexic, but also bulimic.
I tend to stay away from thatas far as I can, and so when I'm
(06:52):
throwing up it usually isn'tvery bad.
So I went to the hospital thegreat hospital up in Simi Valley
, adventist Health they had done.
The reason I went there wasthey had performed my hernia
surgery, so I knew they kneweverything about this area.
They had this CT scans frombefore the operation and I got
lucky that my surgeon thatperformed the surgery was
actually on call that day aswell, so she ended up performing
(07:15):
.
Thank you, dr Polyakin.
Performing the gallbladderremoval.
Yeah, I walked in.
They did their CT scan.
They then looked at anultrasound, made sure I had an
EKG that it wasn't heart.
We all kind of knew it wasn'tthe heart and it turned out that
I had a severe infection of thegallbladder and I had multiple
(07:37):
very large gallstones, two tothree inches, maybe even more.
This side of my body is hurtingbecause she kept having to cut
the incision bigger just to getthe stuff out of me.
So, yeah, that was my week Gotin Sunday, spent the night
Sunday night, got out Monday andthen the last couple of days
(07:58):
have just been me beingmiserable.
I haven't done anything.
I haven't for the most partI've stuck to my diet only
because I just did not feel likeeating.
So it was a lot of yoga, a lotof things, light food that went
into my body.
But yeah, it was an interestingexperience and I'm glad it's
(08:20):
over Again.
I rate those things as stillpaying the price for my last 58
years, 57 years, and hopefullythis is some of the final or at
least the bigger payments that Ihave to do and everything else
goes lighter and easier here.
But it is opening up.
I'm going to admit yesterday Ikind of had a panic attack Not
(08:42):
yesterday, maybe the day beforeand the reason for the panic
attack was I had just been kindof set in my food schedule what
I can and can't eat and when Ishould, or what my body was
saying when it was telling meone thing and why I wanted to
eat a certain thing.
And that's now all kind ofopened up a little bit, mostly
because I've learned way moreabout the gallbladder and what
(09:07):
bile does in the body.
And what I suspect againaccording to my doctor is my
gallstones were so big that bilewas not coming out of my body
or very, very little wasactually getting into the small
intestine.
And so, if you don't know this,they remove the gallbladder.
The bile is actually producedby the liver and produces the
(09:27):
majority of it as you eat fat.
It would send it to thegallbladder.
That would then use it as areservoir to put it into the
small intestine.
So without the gallbladder youreally don't need it.
They just take the liver andthey connect it up into the
intestines.
I don't know whether it'ssmaller, I shouldn't be saying
these things, but they hook itup in the intestine and then the
liver just is sending aconstant source of bile into
(09:51):
your digestive tract.
One of the downsides of nothaving a gallbladder is that if
I did eat a large amount of fat,there's a good chance that it
will just come out directly andnot be processed necessarily by
the body, which can lead tobloating gas, loose stools,
those type of things which allsound like heaven to me right
(10:12):
now, after three years of severeconstipation.
I'll take that any day of theweek and so I'm now having to
adjust it and I realized thatyou know I don't know if any of
you were surprised about twoweeks ago it was a fast day and
I went for four broads.
And I went for the four broadsbecause that's what my body was
(10:34):
telling me I needed and I knewthat Eating fatty foods helped
the constipation.
Now I think I understand alittle bit better why it was
helping the constipation.
Basically, if I have no bilegoing in, I send a lot of fat
down there.
It's doing exactly what I justdescribed.
That's one of the side effectsof losing your gallbladder is
(10:59):
that the fat may be notprocessed, it can go through and
you can have loose stools.
And that's exactly what my bodywas using it for was to help
process things through.
Hey Drew, go eat some bratsbecause you need to pun fully
intended, I don't know, greasethe wheels, but that's what I
was doing.
But it means now that I have torethink a little bit I don't
(11:24):
think it's a major rewrite ofanything of how I approach fat
and nonfat food.
I've made it clear multipletimes my wife's heard me say it
over the years I hate nonfatfood and the reason why I hate
it.
I know why I hate nonfat food.
Nonfat food was the first thingforced upon me by my parents
when I started gaining weight asa kid.
(11:46):
It was about second grade,third grade.
So nonfat cottage cheese andnonfat.
No, I do not like that.
I'd much rather have one pieceof awesome sharp cheddar
legitimate sharp cheddar than tohave non-fat American cheese.
I just won't.
No, no, but nothing.
(12:06):
I want the good stuff.
So, learning how to incorporatethat into it, what it means,
what some of the feelings meannow, because things are changing
and I can't go just on pureinstinct right now.
Sorry, wife's texting me.
Thanks, wife.
Anyway, I yeah, I got it.
I don't even know where I was.
(12:32):
Oh, yeah, now I do.
So so understanding what thefeelings are and going on
instinct of where I am is goingto take me a little bit to get
there and there's a couple ofthings coming up.
It's summer, right, it'stomorrow's july 1st and we've
got july 4th weekend coming up.
I'm going to talk a little bitabout how to approach the july
4th weekend, how to enjoy it andyet still get through and stay
on the diet.
(12:53):
So we'll get to that a littlein a little bit later.
In a couple days after that Ileave for port and Spain for a
two-week vacation.
I'll be recording still whileI'm there, documenting
everything and learning to seehow I can go and travel.
I'm going to be fine, becausethat diet is the Mediterranean,
(13:13):
the ceviche, everything elsethat you get over there
absolutely fantastic and I loveit.
So I know I'm going to do well,it'll be interesting to record
it.
What two and a half weeks?
And there'll be alcohol addedto it, which will also make
things interesting.
What else Excuse me?
So, yeah, I got, I got homeMonday night and I, you know,
(13:35):
started recovering and Imentioned I had a panic attack a
couple of days ago and I did,you know, thinking oh, my diet's
got to change drastically,everything I know I'm going to
throw.
I calmed myself down and justthought myself through this
right.
So 95% of my diet is actually agood gallbladder.
(13:55):
You know, having yourgallbladder removed.
Diet I don't, while I stillpartake of fried foods and fatty
foods, mostly from the ketoside of it.
I don't live on it.
It's not an everyday thing, itmay not even be an every week
thing, though it's pretty closeto one.
At least once a week.
I'm guaranteed to have a brator have a.
(14:18):
You know the fried fish tacosite I had and from what I'm
gathering, that's okay.
I'll have to learn what thereal balances are there and what
it does to my body when I takethose things.
But that's an exercise that iseasy to deal with.
The other thing of note thereis you notice, towards the end
(14:40):
of the week I started havingpanic attacks, I started
doubting myself, I startedhaving.
I have not taken any supplementsince last over a week now, and
I do think that my supplementsyou know I've shared things
about why, just last week, aboutvitamin C and depression,
(15:00):
though I am still got my handydandy lemon water.
That's the one thing that,again, when I say this thing's
with me all the time, it's withme all the time.
This doesn't go away.
So, excuse me, I got to drinknow.
But my other supplements, mybeets, the tart cherry, the
cinnamon, the turmeric.
I haven't taken a single one.
(15:21):
I'll start again tonight.
I think my stomach is feelingpretty good now that I can do
that.
But it just kind of drives homethe point that while I started
taking the supplements for theanti-inflammation and those type
of things, I am that thesupplements are giving me um
(15:42):
other benefits, especiallyaround the antidepressant,
depressants, um type of stuff.
So, yeah, so I'm lookingforward to getting started back
on those, looking forward togetting moving a little bit more
and putting up that stupid tent.
But this also let me and I wasgoing to do this last week
anyway if I did have to startover, what would that look like?
(16:03):
And this is also the questionI've been struggling with here
with all of you is I know I keepkind of trying to explain
myself and what I'm doing andwhy this is different.
I don't feel like I'veexplained it right.
I feel like there's more.
And that's actually the whole.
Main reason for the podcast isjust to help me with my message
(16:25):
and help me get this out clear.
And it comes from two sides Onemyself.
You know, if I listened to thefirst three episodes of this
podcast, how would I approachadopting it.
And the other one is and Ireally appreciate the comments
and I really appreciate peoplereaching out to me I've gotten a
few which are yeah, I want tolose a hundred pounds.
(16:47):
Great, I support you on wantingto lose a hundred pounds, but
you're asking the wrong question.
You don't want to just lose ahundred pounds.
You can snap your fingers andyou've lost a hundred pounds.
What you want is a lifestylethat enables you to be a hundred
pounds lighter and yet still doall the activities and eat the
things that you want to and havejoy in your life.
That's what you're building.
You're not building 100 pounds,you're not just losing 100
pounds, because, then, what I ambuilding a lifestyle that's
(17:10):
going to support me, whetherit's a year from now, five years
from now, 10 years from now, inmy retirement that I can be the
weight I want to be, do theactivities I want to do, and do
it all without having to reallythink about it.
It just becomes as easy asbreathing.
I'm not kidding when I say itneeds to be as easy as breathing
(17:31):
and that's what I'm trying tobuild.
So, again, applaud you that youwant to lose 100 pounds, or 20
pounds or 60 pounds, whatever itis, and I'm here to support you
and kind of hopefully give yousome tools that will help you in
that.
But reframe the question.
You want a lifestyle thatenables you to be the goal
weight that you want, feel howyou want, eat what you want and
(17:53):
and it's as easy as breathing,and, and so we need to.
We need to start there, and andthis was part of what I did two
days ago was I went okay, drew,if you are starting over, what
are you starting over with?
And I realized that I have I'vekind of laid this out because
(18:14):
it was part of my thoughtprocess as I was laying it out
is going back to that lifestyle.
A hundred pounds lighter, howmany calories does that take
daily for you to be that weight?
And this is something that isunique for every individual.
You'll hear people saysomething like 2,000 calories,
(18:37):
2,000 calories a day.
Well, that is, from what Iunderstand, an average 175 pound
man.
I know that my body is nowherenear that, even though at 233,
according to Apple right now At233, I should use 2,800 calories
just to exist, not even justget up and start moving, just
(19:01):
existing.
I should use 2,800 calories aday.
If you watch my video diaries,I am constantly under 1,700
calories, 1,500 calories.
It takes 3,500 calories againon average for you to either
lose a pound of weight or gain apound of muscle.
So what's the disconnect?
The disconnect is my body isnot spending 2,800 calories,
(19:23):
existing at 230.
So the first question if you'restarting and you want to build
this lifestyle, is to understandexactly what it's not how many
calories that you need to be at170 right now.
How many calories can you eat aday consistently and just stay
there?
What's that number right?
What are you eating right now?
(19:44):
Are you eating 2500 calories,3000 calories?
How often are you eating it?
You eating it all in theevening?
You eating it all throughoutthe day, eating 5000 calories
all throughout the day?
You need to figure that out.
I knew that I was not reallygoing above 2,000 calories at
any point in time, maybe 2,500.
At the peak of it, when I was550, yeah, I was easily doing
3,500 to 4,000 calories, but Iknew that I could live on 2,000
(20:09):
calories and not really blink aneye.
So that's the first thing ismake that determination for
yourself and decide what thatlevel is going to be that you
can do this day in and day out,monday through Sunday just how
many calories?
Then take those calories andshift them right.
So if you're, on average,eating 3,500 calories or 2,000
(20:32):
calories, you know what I'mgoing to set the number at 2,500
calories Perfect 2,500 calories.
When know I'm going to set thenumber at 2,500 calories Perfect
2,500 calories.
When you eat them also matters.
We're starting research isstarting to get indicate this
that when you eat, your caloriesmatter.
So if you eat 2,500 calories atnine o'clock at night, just
before you go to bed, themajority of those calories are
(20:52):
going to turn into fat becauseyour body's not doing anything.
If you took those 2,500calories and had them all for
breakfast and then ran amarathon, you're going to be
lean and tight and fit becauseit'll turn into muscle because
now you're moving around.
So I wouldn't recommend 2,500,but this is what you've got to
(21:14):
decide is what is that number?
What's that initial number thatyou're going to do then?
Try to get it down lower.
1800 is is the perfect numberfor me.
Um, in fact, in all honesty,it's not 1800, it's probably
more about 1500.
Right now, on average for theseven days, I'm perfectly happy
eating.
I'm perfectly happy eating onlyonce a day if that's what my
(21:36):
body's calling for.
But that's me.
I've made that determination.
You've got to make it yourself.
So what's the number?
And then, when are you going toeat it?
Having the majority of yourcalories, one you need to have
breakfast.
You know I hate breakfast.
I've said it many times.
So I've got some workaroundsthat technically I'm getting
calories in and technically thefast was broken.
But it's not traditionalbreakfast and I tend to eat the
(21:59):
majority of my calories between10 am and somewhere around 2 or
3 pm, with very rarely will Ihave additional calories after 5
5 pm, and nine times out of 10I won't have anything at 5 pm,
unless something's going on thatmy body is saying I need to
have something.
So that's how my recommendation, if you are interested in
(22:20):
starting even coming to gripswith this, is start there.
What's the number of caloriesthat you can eat, when do you
eat them and what works for you?
Right, if you're working nightshifts, obviously, everything I
just said.
You got to flip it around, butthis is part of getting to know
your body and getting yourlifestyle and getting to
(22:41):
understand it.
The beginning of you hackingyour body.
Sorry about that.
Yeah, so it's the beginning ofyou hacking your body.
That's the first step isunderstanding the calories you
want.
Pick a number 2,000, 2,500,something.
Stick with it daily.
Shift all your calories early.
I haven't even told you tochange what you're eating yet.
Just doing those things.
(23:01):
Limit your calories to acertain level.
I won't go above that.
I'm going to eat them all.
Earlier in the day You'll startto see that your body will
start changing.
You'll start gaining muscle,you'll start feeling better and
that can then start snowballingand leading into okay.
Now let's look at what you'reeating, right if you're eating
(23:22):
the fried foods or eating therefined carbs.
Refined carbs the the worstthings on the planet.
What I'm talking there is thata lot of health foods come in
refined carbs.
You know a lot of the fruitbars or the snacks and you know,
oh, here's this littlestrawberry.
You know Kellogg's bar and it's200 calories.
(23:43):
Well, yeah, I could have that.
Or I could have a can of soup.
I'm going to go have the can ofsoup.
Personally, I'm going to gohave the can of soup because
I'll feel well, feel way better,I'll feel fuller, I feel like I
actually had a meal versus justthat bar.
This does not have to be torture.
You do not need to tortureyourself.
You can do the same thing andfeel good about what you're
(24:05):
eating and what you're consumingand what it's doing to your
body, and that's where I'mreally trying to push you into
thinking about your diet and allthat.
So I'll spend the next week Iwon't be doing the daily videos.
I'll probably start those upagain Wednesday, Thursday, next
week.
I'm still recovering sittinghere right now.
(24:25):
This half hour or so is stillhurting me a bit, and so I'm
going to take it a little biteasy.
I'm going to'm gonna let mybody recover.
I'm gonna see what it cantolerate, because it's kind of
going to be new yogurt and, uh,cottage cheese has been really
well done, really well for methe last couple days, along with
(24:47):
soup.
I still have a lot of soup, um,and uh, we'll go from there, um
, so yeah, next, next weekend, jJuly 4th.
Let's talk about July 4th andhow to approach it.
Any family function, right.
So one thing that's alwaysbothered me was that dietitians
I don't even know who says thismuscle, or maybe it's the muscle
bodybuilders that you can'tgain muscle and lose weight at
(25:09):
the same time.
It's never made sense to me andat some point I will be able to
talk to a doctor or someone whoactually kind of knows this
area way better than I do andget an answer, because it's been
my experience that you can gainmuscle and lose weight at
almost the same time.
It really is just on average.
So, again, going back to 3,500calories, it takes 3,500
(25:30):
calories to lose a pound ofmuscle, or lose a pound of
anything, and 3,500 calories togain a pound of muscle, well,
okay.
So if I eat 2,500 caloriestoday, I've obviously I'm 500
over, okay, and I eat 2,500tomorrow?
Well, okay, now I'm 1,000 over.
Am I gaining weight or am Ilosing weight or am I gaining
(25:52):
muscle?
Well, I'm not really exercising, so I'm probably gaining fat.
Gaining muscle Well, I'm notreally exercising, so I'm
probably gaining fat.
But on average, though, you canbasically borrow from the past
to pay for the future, and whatI mean by that is so, as you're
heading into the fourth.
Fourth is Friday, monday andTuesday this next week.
Cut back 500 calories on thosetwo days, even 200 calories,
(26:20):
bank them.
So by the time you get to thefourth and you eat the 2500
calories, or you eat the 3000calories because hot dogs are
expensive caloric endeavors, soare brats, so are hamburgers,
all the food that goes alongwith.
What makes the fourth great.
Yeah, you could bank some ofthose calories.
I do not recommend I will notbe getting anywhere close to
3,500 calories.
I could possibly see myself atthe 2,500 calories.
(26:42):
So I'll bank about a thousandcalories for Friday and then, if
need be, saturday and Sunday,make light days to make up for
it, and on average, I will loseweight, even though I had that
large spike in the middle of theweek.
So don't beat yourself up.
You don't have to be perfect.
And again, this isn't torture.
(27:02):
This isn't.
I don't know why we thinklosing weight and dieting needs
to be painful.
It does not.
You can enjoy a 2000 calorie,2500 calorie meal.
Just got to plan for it andadjust.
So, early in the week, be goodand just enjoy your fourth,
because that's what I'm going tobe doing.
I will eat anything I want.
(27:24):
On the fourth it will be a freeday and again, I have no idea
what my stomach's really goingto tolerate.
Right now it doesn't tolerate awhole lot, but we'll see, we'll
see.
So, be good in the early week.
Bank those calories to be usedlater.
Enjoy your fourth.
If you were went a little bitoverboard with the alcohol on
the fourth, then saturday andsunday you can make up a little
(27:46):
bit for it, but that's how youapproach something like the
fourth, trying to go to.
There is nothing worse thangoing to a barbecue or a party
and having to watch everyoneelse eat.
But don't do it to yourself.
It's stupid.
Enjoy it With smartness, butenjoy it.
Go be part of it, live it.
Live your life, but don't tryto force yourself.
(28:08):
I'm only going to eat 1,000calories and I'll have this.
If that makes you feel good,then by all means go do it.
I'm not saying don't do it, Ijust don't need to do it.
I want to enjoy the people I'mwith, I don't want to have to
think about it and I just wantthis again to come naturally as
easy as possible.
So that was this week's episodeof Happy Fat man.
(28:29):
I will see you again next weekoff the fourth.
I'll let you know how my fourthgoes.
I do have a couple of doctorvisits, so I may or may not.
Well, I will have some weightcoming to me.
Not necessarily looking forwardto it, because we'll see.
And the reason for that isafter I had my hernia surgery
six months ago, I gained 20pounds like in a week.
Did I gain 20 pounds?
(28:50):
No, I did not gain.
That was pure water weight andeverything else that was going
on in my body.
It took about a month or twofor that to flush out of my
system and my weight to comeback down.
So anyway, I'm about to facethat.
I see my GP tomorrow and thenthe surgeon the following week,
but I could be surprised.
I have no idea how much agallbladder weighs.
I have no idea how muchgallstones weigh, so maybe I
(29:12):
lost 10 pounds and didn't knowit.
I'll update you next week.
I lost 10 pounds and didn'tknow it.
I'll update you next week.
Hope you guys have a fabulous4th.
Reach out on Instagram orFacebook Hacking the Fat man if
you have any questions, andwe'll talk soon.
Cheers, bye.
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