June 1, 2025 • 57 mins
Two years after hearing "your results are going in the wrong direction," Graham and Stephen reflect on the astonishing health transformations they've experienced beyond simply avoiding medication. What began as desperate attempts to address specific health concerns evolved into a discovery of dozens of unexpected benefits from the ketogenic lifestyle.
Mental clarity emerged as one of the most profound changes. The brain fog that had settled like an invisible veil lifted completely, allowing both hosts to solve problems that had stumped them for years. Graham's wife, a psychotherapist, found herself able to conduct more client sessions without exhaustion, while Stephen's persistent sinus issues—previously attributed to a deviated septum—vanished entirely once inflammation decreased.
The physical transformations extended far beyond weight loss. Graham's torn rotator cuff, which had limited his range of motion for twenty years, began healing. Arthritis symptoms disappeared. Both hosts developed remarkable resilience, with energy levels so consistent that daily movement became a craving rather than a chore. Stephen rediscovered strength in the gym that had diminished during his plant-based diet experiment, while Graham progressed from struggling with a 30-minute walk to consistently logging 16,000 steps daily.
Perhaps most liberating was the freedom from food obsession. The constant hunger and cravings simply vanished, replaced by true satiety. "I looked at donuts like they were lubricants for your car," Stephen explains, describing his complete disinterest in foods that once controlled him. Other peculiar benefits emerged too—immunity to sunburns, reduced need for sunglasses, naturally whitening teeth, improved eyesight, and enhanced intimate relationships.
This episode illuminates how our standard dietary advice might be fundamentally backward. When veterinarians see sick animals, they immediately ask about diet, yet physicians rarely pose this question to metabolically ill humans. By designing personalized nutrition based on how foods actually affect your body, you unlock health transformations that conventional medicine rarely addresses or explains.
Have you noticed unexpected changes since modifying your diet? We'd love to hear your experiences with health transformations that surprised you too.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to Lessons from the Keto-Verse.
Join Stephen and Graham as theyexplore the keto lifestyle with
tips, science and stories toboost your health.
This podcast isn't medicaladvice.
Consult your healthcare advisorfor any health-related issues.
Get ready to fuel your primalpower.
Speaker 2 (00:19):
Hi everyone and welcome to another episode of
Lessons from the Keto-Verse.
Today we are with my friend,stephen Stephen and we are going
to be talking about unexpectedoutcomes from the keto lifestyle
.
Stephen, would you like to sayhi, hello everyone, Thanks for
joining us again.
Speaker 3 (00:35):
Great to see you all virtually.
Speaker 2 (00:37):
All right.
So today we're going to go backand forth.
And what are we talking abouthere?
Well, there are things thatwhen we got into doing the
research around food and how itrelates to our health over the
course of probably 16 months, wehad an intention, we had
something that we wanted tosolve, and I think those are
(00:58):
going to probably be prettycomplementary between Stephen
and I.
So the more research we did,the more we started to realize
that it was going to be.
You know, we had a plan forsolving or at least reducing the
danger of a particular thing.
In my case, it was after thedoctor's visit where they did
(01:19):
the blood test and I got theresults, the doctor saying to me
you know, these results aregoing in the wrong direction and
if something doesn't change I'mgoing to have to put you on
medication, and those words Ican still hear the doctor saying
those words two years later.
It was impactful, to say theleast, and I set out on this
(01:42):
journey to get to the bottom ofwhat was causing these blood
results to go in the wrongdirection, starting with
the-wise but to you know thecost of the impact on lifestyle
(02:09):
and, not to mention, you knowhow I was feeling in general.
Stephen, do you want to kind ofgive the audience a sense for
why you initially set out tomake this change?
So this would have been theexpected outcome that you were
on this adventure for.
Speaker 3 (02:25):
I mean the expected outcome when initially presented
to me by my doctor was allnegative.
You can anticipate there's onlyone worse diagnosis, and I'm
quoting that I have to give mypatients and that's cancer.
But you have diabetes.
There is obviously withunbridled sugar running through
our veins.
That's one of the things that.
I now know isn't attractive forcancer, so she might as well
(02:49):
have said that because she hadmy undivided attention.
So you know, one of the keyoutcomes was and I know we
referenced him several times isDr Atchia and the whole concept
of healthspan.
Of course, I hadn't read thebook at that time, I don't even
know if it was out when I wasinitially diagnosed.
But the idea was well, what amI going to do about this?
I have four kids.
I'd like to be a grandfathersomeday.
(03:13):
I wanted to be around for myspouse and I didn't want to be a
burden either, because I had anuncle who's since passed away,
who was in bad health, someonewe both know, and some of the
factors included, especially, inthe end, just absolutely super
high sugar.
So, in a way, by observingothers and seeing other outcomes
, reading the book by Dr Fung,who is a nephrologist in Toronto
, and seeing how some of hispatients who were very unwell,
(03:35):
who were actually on dialysis,were doing intermittent fasting
and all these sorts of things,it seemed to me, graham, that
there were potential unexpectedoutcomes.
In one form is the disease wasa wake-up call, but equally an
opportunity, and that's kind ofhow I saw it.
Speaker 2 (03:50):
Yeah, well said.
And so the topic for today, aswe said, is unexpected outcomes
from the keto lifestyle.
So these are things that wedidn't necessarily know were
going to happen.
We might have heard people talkabout them in passing, but
these weren't.
These positive healthimprovements were not
necessarily expected by Stephenand I, so obviously we picked
(04:12):
unique circumstances.
I think a lot of these we'veboth experienced, but these are
ones that really jumped out tome, and I'm going to start with
the first one, which is improvedmental clarity.
They you know I'm taking somehealth and nutrition courses and
it's interesting they used tothink and this is what they're
teaching, which kind ofsurprises me, but in a good way
(04:33):
they used to think that if youhad mental illness, depression,
anxiety, it would potentiallycause problems with your
metabolic health, with your guthealth.
And they're now realizing thatit's actually the other way
around If your gut health isunhealthy, if you're
metabolically unhealthy, you aregoing to experience problems
(04:56):
with how your brain functions,and that can lead into all sorts
of outcomes.
And so, you know, if I thinkback to 2021, you know, I own my
own business I was sort offorgetting to eat, and then,
when I did eat, it was, you know, a sub or something with a lot
of you know pretty pooringredients inside, even though
(05:19):
it seemed like it was healthy.
The sauces and the bread andall of those things were not
good for me and I found out youknow how bad they actually were
Snacking and all the rest.
I had this brain fog, you know.
I couldn't put my finger on it,but I just I knew I had it and
(05:40):
I remember what it was like notto have it and you could, you
know, chalk it up to thepandemic, and a lot of people
did chalk it up to that, andthere are probably situations
where it actually made it worse,but the science isn't
necessarily really solid on that, but I did notice it and so I
just thought I'm just going tohave this for the rest of my
(06:01):
life.
I just thought I'm just goingto have this for the rest of my
life.
Well, as I'm eliminating foodsand getting into more of a keto
carnivore lifestyle, all of asudden I have all this energy,
this mental clarity, brainenergy.
I'm not as sensitive to things,I'm more sort of.
(06:24):
You know, my defenses arestronger, so things don't affect
me.
I was solving problems that Iwas trying to solve for years
that I just couldn't.
All of a sudden, it would justcome to me that the brain was
working more properly.
And what did I find out wasgoing on?
Well, when your brain runsconsistently on glucose which it
can and glucose comes fromsugars or any other carb that
(06:45):
turns into sugar in order to beable to store for either fat or
energy use right away your braincan't actually run at its
maximum.
As I understand it in myresearch, it would burn out if
it tried to run at its, you know, highest efficiency.
And so when you switch over toyour brain running on ketones,
(07:08):
your brain can run at a muchmore, at a faster rate, and so I
noticed an unbelievable change.
And my wife also noticed anunbelievable change.
She has a great story about howshe's a psychotherapist.
She would get quite exhaustedafter five or six sessions with
a client you know, with five orsix separate clients, and
(07:30):
understandably so.
You know she's all day she'slistening to problems and trying
to solve those problems for herclients, and she's certainly
very empathetic when it comes tolistening, and so there's no
question that it can take a toll.
After she kind of followed methrough this you know eating
lifestyle journey.
She turned to me one day andshe said you know, I can do
seven sessions now probably more, I just there's not enough time
(07:53):
in the day, but I can do sevensessions and I hardly feel
exhausted.
And so she could actually.
You know, mark, because she wasdoing the exact same thing
before and after, she couldactually come up with an example
of how this eating lifestyleimproved her mental clarity,
stephen.
Speaker 3 (08:17):
Yeah, I have to agree with all of that you said.
Such a critical negativeconsequence to my overall
well-being in terms of qualityof life, the inability at times
to, either during or after aflare-up, to be able to even go
out socially in any shape orform, and having to coordinate
logistically where washroomswould be, especially during
COVID, was a colossal challenge.
(08:39):
So I've learned too and we didthis independently about the
importance of ensuring that theright nutrients are in my
digestive system, and I even didtry a plant-based diet for a
while, and this actually tiesinto one of our other areas that
we were going to touch on, andthat is generally the level of
your B vitamins theanine, b1, b6, b12.
(09:00):
And I was highly deficient andso deficient that my naturopath
had a RN give me an IV in orderto get my levels, because I
wasn't going to be able to do it.
I would be eating an enormousamount of spinach just to get
there, and then obviously overtime I could have with meat, but
it was so low that I went theroute of therapeutic increase
(09:24):
and I noticed my energy changedimmediately and obviously in
conjunction with that, I hadtests done by my naturopath
specifically to check, because Iwas in uniform and I've been to
some less favorable non-travelareas in the world and often the
food that we would consumethere if it wasn't something
that was prepackaged and it wassomething that was local that
(09:46):
you may or may not have theappropriate resistance to the
parasites and other things thatwere there.
So we ruled out parasites andultimately what it was is I had
four forms of dystopic bacteriain my stomach that were causing
some of these additionalsymptoms, so I was feeding the
wrong bacteria is the bottomline, and that bacteria was
(10:07):
actually driving sugar cravings.
So I was on this mousetrapwheel of constantly trying to
address the signals that werebeing sent, which they've now
proven as well.
It's not just Stephen'sinterpretation of what was going
on, but actually some of thecravings will come and signals
sent to the brain that come fromthe stomach, and the stomach is
(10:29):
actually affected by thebacteria in terms of what
signals it sends.
So now that you and I havemigrated to a healthier diet,
we're finding that the foodsthat we're consuming and the
ones that we used to consume areno longer appealing.
I'm not interested in lasagnaanymore.
I'm not, I'm.
I stood and got my coffee thismorning in a in a local shop
(10:51):
that was covered from floor toceiling with donuts and pastries
and French pastries and soforth, and I had no interest.
I looked at them like they werelubricants for your car.
It wasn't something I wasplanning on consuming Excellent.
Speaker 2 (11:06):
So, Stephen, do you want to pick your first
unexpected outcome from the ketolifestyle?
Speaker 3 (11:13):
Yes, I had this systemic issue with what were
described by my doctor asseasonal allergies, and
especially because I live in arelatively remote wooded area
and the pollen levels here canbe quite significant between
rainfall and the time of season,I noticed that I would have a
lot of congestion and it wouldget serious enough.
(11:33):
Because of my past injuries,I've had deviated septum or so,
I believed, my nose broken.
I thought it was because ofthose injuries and then the
inflammation that was presentingin that area actually had
nothing to do with the narrowing.
I actually had a specialistlook at it and he said you know,
the surgery I had done wasperfect.
There was no deviation, it wasjust inflammation that was
(11:54):
causing that congestion.
So one of the unexpectedoutcomes from the ketogenic
lifestyle for me was that, youknow, I woke up a couple of
years later and went hey, that'sstrange, I don't have those
sinus headaches anymore, I don'tfeel that pressure in my
sinuses throughout the day and Iwas less puffy.
I used to have fairly verysinuses around my nose that
(12:17):
indicated almost like I had acold, but it was actually just
persistent chronic inflammationand I don't have that anymore.
Speaker 2 (12:23):
Excellent.
Yeah, it certainly would besomething I expected.
For me this might sound likeit's related to the previous one
, but I see it as two differentthings, and that is an increased
energy consistency.
So I remember, when I wasprobably at my sickest and blood
results were going in the wrongdirection, that I struggled to
(12:46):
get off the couch and do a halfhour walk in a day, and it was
sort of, you know, the couch washolding me back.
I just I didn't have the energyand I would go because I wanted
to make sure the dog got a walk.
But that's not, you know, alwaysthe greatest motivator
long-term, although dogs can bea good motivator for that.
And so I, you know, as I slowlyeliminated the bad foods and
(13:10):
added the good foods, the energylevel was sort of an inverse
compliment to those changes andI started to walk more.
And I remember one day havingthis sort of I wouldn't call it
an anxious feeling, but it wassort of this motivation that I
had to go for a walk.
(13:31):
So I had gone from I reallydon't want to go, I have to.
It's a chore to.
I don't have any choice.
I have to go because I've gotenergy that I need to burn off
and I want to go outside and Iwant to be in the sun or
whatever the weather is as Iwalk every single day.
It doesn't matter whether it'shailing, raining or you know 100
degrees Fahrenheit outside or30, what?
(13:53):
5 degrees Celsius, and so theincreased energy was absolutely
noticeable and I managed to getmyself up to a pretty consistent
16,000 steps a day, which Ithink is around 11 kilometers or
probably what?
Seven miles, I'm not exactlysure, but that 16,000 steps is
(14:14):
pretty consistent every singleday, and if I don't go I notice
it.
And there are very few dayswhere I don't go I probably can
count them on one hand in thelast two years and it's only
because I might have some familycommitment and it doesn't allow
for a walk.
But that's been a priority forme, and a really nice outcome is
I have significantly moreenergy to do whatever I need to
(14:37):
do in a day, and so stuff getsdone much quicker than it used
to, and it's certainly anoticeable difference from I
don't want to go for that walkto I have to go for that walk.
So huge unexpected change forme.
Stephen Sure.
Speaker 3 (14:51):
So for me, the decreased food obsession that I
had that's one of the key thingsthat I noticed was in consuming
high fat meals, which increasessatiety.
I was reducing the constanthunger and cravings which, as we
both would agree, are quiteliberating.
I mean, I just experienced thistoday because I was busy with
(15:13):
client work in our nation'scapital and I went for an
extended period of time withouteating.
I ate at eight o'clock thismorning and then did not eat
again until 6 pm and I ateextremely light.
Last night and I noticed mysugar in the afternoon because I
only had that one meal and Iextended into an evening and
didn't eat until probably 8 pm,and very, very light.
(15:35):
I probably only consumed about500 calories and it was almost
all protein.
And it was interesting because,unfortunately, my CGM I did not
take an extra one with me,graham, I was running solo.
I don't normally put them onmyself, but mine essentially
went past its two-week period,so I don't know how my sugar was
this morning, but it'sinteresting.
(15:56):
I went all day, came home and Icould not eat the full steak
that I just cooked prior to thiscall because I felt satiated
after eating approximately 50 or60 percent, and I know one of
the keys to this food obsessionthing too, that I've read and
you likely have as well, is toeat to 80 percent of fullness,
because the fullness will feelmore than 80 percent, probably
(16:19):
15 or 20 minutes after you eat,especially when you're not
eating foods that are high insugar.
You won't get the crash, youwon't get the drop.
So that's one of the big issueswith an overeating of starches
is what happens is your bloodsugar will go really high.
I've seen this.
I was.
I think we talked about thisfor a family thing.
I was at a very large franchisedChinese restaurant.
(16:40):
I was very selective in what Iate, but I still got a big spike
and I had to work through thehunger pains.
Today was the same, because Ihadn't really eaten very much
over a 48 hour period.
I had those cravings.
I wanted to stop because it wasI was doing some other grocery
shopping and get something quickto eat, which normally I would
have grabbed a bag of chipswhich is full of maltodextrin,
(17:02):
which is essentially sugar, andthe potatoes would be turned
into sugar because they'restarch, and I avoided that.
I thought it was better to gothrough 15 minutes of added
discomfort, where you know Iwasn't lightheaded or anything
like that, I could drive safely.
But I had that sense of hey,you should probably get
something to eat.
And I just worked through it,just kept drinking water and I
was fine.
(17:22):
And when I got home and had myactual first meal in roughly 15,
we'll be saying sorry about 10and a half hours I still didn't
eat very much and that's stillgoing to work towards staying
lean and staying at the kind ofweight that I want to, because
this time of year for us, oftenin the winter, we tend to add a
little bit of weight becausewe're maybe not exercising as
(17:44):
much.
It's harder to go for thosewalks.
So it doesn't hurt to keep thatmetabolic resilience going by
decreasing the consumption offood from time to time and
testing your system to yourlifestyle.
So I'm not trying to drive withall this food in my system,
needing to pay attention to thedrive, not getting sleepy.
I mean there's a whole bunch ofadditional benefits that come
from just that simple exampleunexpected outcomes of
(18:06):
intermittent fasting becauseyou're traveling, you're giving
your body a rest in a stressfulsituation.
Speaker 2 (18:12):
Yeah, probably should have had this on my list, but
the idea of never feeling hungrywas so foreign to me before
this lifestyle change.
And you know, I would regularlyhave a growling stomach
reminding me I got to eat.
You know, and when yourstomach's growling, it's sending
a signal that we need to eat orwe're going to die.
(18:34):
It's sort of a you know it'stelling you to go get food as
quickly as possible.
The food that's quick aspossible might be, you know, the
bread and the butter and thepeanut butter and whatever you
know, or some kind of easy snack, which are almost always not
great for you.
The one time that my tummygrumbled in the last two years
(18:56):
that I can remember was when Iwas.
We had some friends over and wewere just chatting and my wife
put out some crackers and weended up finding out that nobody
at the table actually wantedthe crackers because everybody
was sort of eating.
Similarly, we didn't even knowthat about them, because we just
met them a couple of weeksbefore and I had one cracker.
So I'm like I'll have onecracker and about 15 minutes
(19:18):
later my tummy's growling andI'm like, oh, that's what it
feels like.
It's been literally years sinceI felt that.
So the idea of not being hungryis certainly something that I
didn't expect either.
So let's go with the next oneon my list, which is reduced
joint pain not something that Iwould have expected.
(19:39):
I've come to understand sort ofthe metabolic and physiological
reasons for it that you know,carbs that turn into sugar,
spike insulin, which developsinsulin resistance over time
when the cells just can't takeany more glucose.
And you know, because the cellscan't take any more glucose and
(20:02):
get it out of the bloodstream,it ends up staying in the
bloodstream and this, along withother contributions, is going
to end up with you havingsomething-itis.
And I was getting a little bitof joint pain in my hands.
It wasn't too bad.
It'd come and go, but itcertainly was coming and going
more often the older I got.
And I also tore my rotator cuffin baseball, the last play
(20:24):
after a 31-year career.
I thought I was good enough tostill throw from the fence to
home plate and it turns out mybody disagreed and so really
painful tear.
It took quite a while to even beable to use it, but I still
really couldn't lift my arm pastsort of midway up my arm.
(20:45):
So you know, maybe a little bitabove the elbow, but it would
hurt a lot to try and do that.
And you know, I wanted to seeif there were any operations,
but the downside seemed tooutweigh the upsides and I had
ripped another part of the samearm because everything was a bit
weaker.
So I was afraid of, you know,doing anything in the gym that
was going to further damage it.
(21:07):
And so, lo and behold, thislifestyle is something that I
get on and you know, within, Iwould say, the first year, I
started to notice that not onlydid I not have any more of the
arthritis there's the itis butthe inflammation in my shoulder
had gotten so significantlybetter that I could lift my arm
(21:29):
all the way up and around almostwith no pain.
So this is not something that Iexpected, but the arthritis has
all but disappeared and I canuse my throwing arm again for
the first time in probably 20years since the injury.
So that's how long I was livingwith the pain, and now that
(21:50):
pain is significantly,significantly better.
So not something I expected,but something that I really
appreciate, stephen.
Speaker 3 (21:57):
Yeah, I think I could focus in on the physical
resilience side.
I weight train.
I'm not a bodybuilder, but I'vebeen weight training since I
was 16 years of age and one ofthe things that was interesting,
as I reverted back to aancestral diet, away from a
plant-based diet, I noticed abig change in the gym in terms
(22:17):
of my strength.
I was struggling actually withrelatively low weight for me in
terms of bench pressing inparticular, and I had been
somewhat resistant to do squatsbecause of back injury.
But I started with a littlecoaching and guidance from one
of the experts in the gym, beltup the confidence and I noticed
a big difference in my skiing isI'm a pretty competitive skier,
(22:38):
downhill skier.
I used to be an instructor, soI ski hard and even for where we
live, the hills are relativelysmall, but I still ski hard and
it's not uncommon for me tobreak a sweat.
So what I did notice is Iwasn't breaking a sweat.
I didn't feel that lactic acidburn in my legs to the same
extent.
I was walking a lot more.
So some of these additionalside effects or consequences of
(22:59):
the ketogenic lifestyle I notedI had more endurance and the
endurance allowed me to pushmyself even further allowed me
to regain strength, particularlyin bench, pressing back up to a
level where I was previouslyand I noticed about a 30%
roughly 40% drop at times withmy strength as a result of being
(23:20):
on a strict plant diet.
I wasn't getting enough proteinsthat were plant based in order
to build muscle and I wasstruggling with my workout
schedule of doing you know fourdays a week or five days a week
at the gym was just becomingjust way too much.
I didn't have enough time torecover, graham, from that and I
was starting to get injured.
Like you, I would start havingrotator cuff issues when I was
(23:41):
trying to bench more weight, soI would just lay off and do
lighter weight and I would stillfeel pain or discomfort even
with lighter weights.
I had to stretch a lot more,had to do a lot of that kind of
stuff, and now I still warm up,I'm careful, but do a lot of
that kind of stuff.
And now I still warm up.
I'm careful, but I can pushsubstantially more weights as it
relates to that in the gym and,like I said for this past
season in skiing, the seasonprior to that I was struggling a
(24:04):
bit to get to the level that Ipreviously was at and I did take
a hiatus from skiing for awhile, but I was right back to
where I was probably when I was16 or 18 when I first got my
level one instructors.
So I was quite happy about thatand didn't expect that.
Speaker 2 (24:17):
Amazing Stephen.
I can't remember if you hadshared your next one already, or
do you want me to go back to mylist?
Speaker 3 (24:27):
You can go ahead on your list if you like.
Speaker 2 (24:29):
Okay.
So the next one?
Definitely not something Iexpected improved dental health.
So I noticed when I was, youknow, eating a standard American
diet, if I went to floss, youknow, it wasn't uncommon for
there to be a little bit ofblood and I always had pretty
good teeth.
I don't remember the last timeI had a cavity.
(24:51):
It's been quite some time.
So pretty decent health overall.
But my teeth weren't terriblywhite and every now and then, if
I knew I had something comingup where I wanted whiter teeth,
I would get the white strips,always knowing it probably
wasn't doing anything good to myteeth, but it certainly would
make them look whiter.
And since going on thislifestyle change, my teeth are
(25:17):
as white as they've ever beenand I haven't used a tooth
whitener in a couple of yearsnow.
The teeth just kept gettingwhiter and whiter and whiter.
And, as I understand it, themore your health improves, it
also improves other things, likehow your teeth look, how they
feel, you know your eyes.
There's a number of things thatcan give away, um, a metabolic
(25:39):
imbalance, and so the, the, thewhite, the, also elimination of
any blood when I um, when I uh,floss.
I don't remember the last timeI had any blood and just my
teeth in general beingsignificantly more healthy
overall.
(26:00):
And I think a lot of that isthe fact that on a carnivore or
ketovore diet you're eating alot less carbs and as I
understand it because I did alittle bit of digging into this
there's this for lack of abetter word fermentation process
that happens with carbs andglucose on the teeth and if you
don't get that off with brushing, that can lead to problems and
(26:20):
weaker teeth and when youeliminate those things, it's
less likely that those thingsare going to happen.
So improved dental health isnot something I expected, siva.
Speaker 3 (26:29):
Yeah, that's absolutely fascinating, I concur
.
I had the same results and theone I'm going to touch on is
actually one that's going to besensitive for some that may be
listening that are diabetics andare working towards it.
But one of the things is libido.
When a diabetic has aninability to metabolize the
sugar properly, one of thecommon traits to that, that will
(26:52):
often indicate and it was mycase I didn't actually feel
substantially different as adiabetic because I got so
conditioned to focus on my IBSand other symptoms, not
realizing those were in factsymptoms of diabetes.
You know, at least in part, notcompletely causal, but
definitely complementary to whatI was experiencing.
But one of the common effectsand you can actually
(27:16):
differentiate that in the urineof a diabetic there's a
particular odor that comes froman increase in uric acid and one
of the consequences of uricacid is neuropathy.
So you can have peripheralneuropathy in your fingers, more
often than not in your feet,and I was starting to get that
Now there's tiny little bloodvessels also in your eyes, so
sometimes I would even feelpressure there.
(27:36):
And how this links to libido isalso ED is not that uncommon
with diabetics Because, again,you've got similar to the eyes
and similar to the feet.
You're at the end ofcapillaries that are very, very
tiny and uric acid essentiallyblocks those and that's where
the discomfort, pain, comes.
It sends a signal to your brainsaying, hey, something's wrong,
(27:58):
and it fires up your paincenters.
So one of the things that youdiscover is that when you clean
up your diet, the uric aciddisappears and not only does
your libido increase, but youactually are capable of having a
more appropriate level ofinteraction with your spouse
(28:19):
because you're not experiencingany forms of ED.
And you know, especially for usmiddle-aged men, it's pretty
common and more often than notwe assume it's something
psychological or, oh, you know,you're stressed from work,
you're not really focused, butin my particular case it was
literally down to my diet andthe fact that I was a diabetic
(28:39):
and this was prior to me beingdiagnosed and I was at my
heaviest at 235, at 6'2" andwith added muscle mass.
I'm now under 190 and muchleaner, obviously.
So that was one of thesurprises for me was that my
spouse was much happier and Iwas obviously much happier that,
(29:02):
you know, we could continue tohave a satisfying sexual life
and that it wasn't heading downthe cliff of being entirely in a
state of erectile dysfunction.
Speaker 2 (29:11):
So that definitely is something that was certainly
important but not expectedUnless you have a very
well-aware doctor that if you'resuffering from AD, then the
doctor's not going to ask youwhat you're eating.
Yeah, you're right, you'regoing to be prescribed some
drugs, and enough of them to tryand solve the problem enough of
(29:35):
them to try and solve theproblem For those that are
experiencing it.
It's very worthwhileconsidering the lifestyle that
we're talking about here to seeif that might solve what can be
a debilitating problem for a lotof reasons.
Next on my list is increasedconfidence in cooking.
Up until a couple of years ago,I would say that I was very good
at warming things up afterreading the instructions on
(29:58):
whatever I was about to eat youknow, 350 for 14 minutes or
whatever in the microwave, justlike everybody else.
I was really good at readingand then punching those numbers
into whatever I was cooking itin, and it would come out the
other side, you know, almostalways being exactly what you
wanted.
But the food itself, in myopinion, was junk and it was
(30:21):
contributing to my negativehealth outcomes.
And so I started to get thisweird sort of joy of cooking
that I had never experiencedbefore, and I think it was down
to okay.
You know, I might eat 150different things, and now I've
got it down to like 20 differentthings.
(30:41):
So, my, you know my choice.
Going to the grocery store is alot easier, but it's also
you're not following anyinstructions if you're buying a
rib-like steak and getting areally good mobile thermometer
so that it can tell you when totake the steak off even before
it's reached temperature, sothat it continues to cook even
though you've taken it off thebarbecue or whatever.
(31:03):
Now you get this perfect medium, rare or rare or whatever it is
you're going after, and so Istarted to get have some fun
with different meals.
We've talked about meal ideas onpast podcasts, but, but I
started to have a lot more fun.
So getting the very bestsourced item and then having to
relearn how to cook wassomething that I didn't ever see
(31:23):
myself doing, but it turnedinto a great hobby.
My wife's always been verycreative when it comes to making
meals, and I think she wouldsay she's even better even you
know she's much better than meat sort of putting together
these really fantastic mealswith healthy ingredients that
she's found new recipes for, andshe should be proud of it, and
(31:44):
she does an amazing job.
I'm very lucky.
I'm always very, very thankfulwhen somebody else makes a meal
for me, especially one that youknow is something that I want to
eat.
So increased confidence incooking is not something that I
ever expected would happen, butreally happy with that outcome
as well, steven.
Speaker 3 (32:02):
Yeah, I'll build on that from a shopping perspective
.
So I'll go upstream one to thegrocery store and build on what
you just described.
So even today, for instance, Iwas at a major grocery store.
I talked to my wife en routebecause I was about to lose cell
coverage for the area in whichI was traveling, and I said what
do we need?
What do we need at home?
And it took less than a minute.
(32:23):
We need cottage cheese, we needto.
You got one full Greek yogurt,blueberries, and her words were
looking a bit sad.
So pick up some more fruit,grab some salad.
And I said please take out oneof my butcher steaks for me so
that I can have it when I gethome.
So literally I get laughed atwhen I'm in the grocery store
because more often than not Idon't grab a bag, because I only
(32:45):
grab the four or five thingsthat I normally grab that I
require, and I'm in and out in amatter of minutes.
I'm not dazzled by the sparklystuff in the center that's
unhealthy, and sometimes look atother people's carts and say,
as I know you do, we've talkedabout this offline and sometimes
suggest that people ask well,why are you eating this?
(33:05):
Why?
What's kombucha?
What's kombucha?
What's that do?
Well, it has no sugar in itbecause it's a fermented process
that's similar to what they dowith beer.
It doesn't have any alcohol init but it actually, like the
alcohol process, consumes thesugars and you end up with this
net neutral product that's fizzy, that has the same fizziness of
(33:26):
soda or pop or beer, but it'snot alcoholic and it's not
horrible for your digestivetract.
In fact it has.
It has the opposite effect.
So that kind of nuanced I'm thesmartest guy in the grocery
store kind of impression for meis inspiring.
Like you, I also cook for myself, and what's crazy about that is
(33:46):
one of the things that I wastold repeatedly is your
cholesterol is high, yourtriglycerides are off, all the
things that are indicative ofmetabolic syndrome and I would
guarantee that 80% of that wascoming from the dystopia in my
stomach for the bacterias whichI was feeding with these
horrible foods taking over thegood bacteria.
And I'm due for blood work andI'll be happy to share some of
those results in the coming weekor so.
(34:08):
But I imagine my triglycerideswill be way down because I'm not
eating anything that'sprocessed really anymore, so
there's no reason for it to beelevated.
It has started to come downanyway.
So I've got the goodcholesterol, less of the bad
cholesterol and of course, myfasting glucose is way better.
I don't have insulin resistanceI was tested for that and my
sugars have been back to eitherpre-diabetic or absolutely
(34:31):
healthy, which means four to six.
For Canada.
Between four and six is normal.
So, yeah, these are interestingoutcomes that I didn't
anticipate.
That all relate to thelifestyle of how you shop and,
as you said, cooking foryourself.
I cooked my steak tonightbecause I know how I want to
prepare it, and every once in awhile I'll call my wife into
pulling together a nice freshsalad because she's way more
patient at putting cool thingsin it, like blueberries and
(34:54):
cashews and things like thatthat I probably wouldn't have
taken the time to do.
Speaker 2 (34:58):
Yeah, well said, and it's interesting.
You know, when I'm at thegrocery store now I'm like you.
I used to bring these fivefoldable bins, now I bring two,
and you know I buy moreexpensive versions of the items
just because the more expensiveitems tend to be healthier not
in all cases, but if you readthe ingredients, that certainly
is the tell the metabolic healthof the person buying the foods
(35:26):
and the metabolic health oftheir kids, just by looking at
the grocery cart.
And that doesn't come from aplace of judgment, that's not
what I mean.
Who haven't gone down thejourney that we have because
they see the heart-healthysymbol on the front of the
(35:47):
cereal box and they think, well,it must be fine, when in my
opinion it's not.
And so you know, I cangenerally tell if I see the cart
first and then I see the personsecond, I can generally tell
who's going to be metabolicallyunhealthy and who isn't.
And that's a sad state ofaffairs that keeps getting worse
.
I wish it wasn't the case, butit certainly opened my eyes to
(36:08):
the messages that people receiveand believe.
And the fact is they believethem so much that they'll look
at you and I and think you know,we have two heads and we're
nuts.
Meanwhile, we're the ones thatare metabolically healthy and
they're not.
So it's a wild thing to be onthe other side of I guess.
So for me, the next second tolast unexpected outcome these
(36:30):
are both related to the sun Didnot see these coming.
I still don't fully understandwhy.
I wish I did.
I can certainly take someguesses, but that is, I don't
get sunburns ever.
Last year I heard from somebodywho was speaking to a lot of
carnivores and he's got apodcast called Homestead Howe
Very good, very good person.
(36:50):
He's doing a carnivoredocumentary as well, which I
can't wait to see, and he talkedabout not getting sunburned and
this was the first time I heardit.
But I heard it from a bunch ofpeople on this podcast and I'm
thinking I wonder if there'ssomething to that.
And I just I gave up suntanlotion Again.
This is not a medical podcastand this is some, in my opinion,
(37:12):
the right thing to do.
We'll see long-term if it is,but for some reason I can go for
a five hour walk in the hottestsun of the year and I never get
a sunburn.
And, like I said, I don't knowwhy.
I heard somebody contemplatingabout whether it was cutting
back on plants which havechlorophyll could reduce, you
(37:34):
know, some kind ofphotosynthesis issue.
Again, I am not suggesting thisis true.
This is just what I heard.
That basically makes your skinless sensitive to the sun.
It's possibly that, I reallydon't know.
I wish I could speak to anexpert who understood this
outcome and why it is that thereare so many people that are not
experiencing sunburns.
(37:54):
To get to the bottom of this,because it does seem to be
carnivores in a big way.
So, reduction in the ability tosunburn, and also how quick I
tan, I don't know if these arerelated or it's just that I've
been you know I'm outside a lotmore than most people who don't
work outside, but I remember inearly April and in early April
(38:16):
it's raining a lot, it's cloudy,it's still cold I was getting a
super tan.
I looked like I'd gone toFlorida or Mexico for a week and
people kept asking me where didI travel to, where did I travel
to?
And I just say, oh no, it'sfrom walking.
And they looked at me like youcan get a tan from walking.
So I don't know if they,because they don't do much
(38:36):
walking.
If they had never thought ofthat because the sun's the sun
or whether it was the time ofyear and they didn't think it
was possible to get a tan thatearly.
But I did notice that I had alike mid-summer tan, you know, a
couple of weeks after the lastsnowfall.
So another unexpected outcomeno sunburn tan very quickly and
I keep that tan all the waythrough the summer without
(38:59):
seemingly any further impacts,and I don't have to put suntan
lotion on, which I believe is agood thing, stephen.
Speaker 3 (39:08):
Yeah, on that list too, we had referred to
sunglasses and I just wanted tohighlight because you're
building on the fact that youdon't require sunglasses because
you don't seem to have the samesensitivity For the diabetics
out there who are gettingprobably every six months their
eyes checked, and I stronglyrecommend you do what the doctor
prescribes with respect to thatbecause of the pressure behind
(39:30):
the eyes.
I have a good friend that's hadextremely high sugar, like 35.
When he was diagnosed Mine was9.2.
So this is so high that theywere not even sure how he was
standing.
And one of the consequences ofthis, in order to save his eyes,
he gets injections every month,even though he's brought sugar
(39:51):
down to normal and he's takingmeds to help control it and
doing some of the things thatwe're talking about here, which
I'm sure is aiding him more thanhe realizes.
But the consequence to his eyesis so significant.
Again, I'm going back to howsmall these tiny little vessels
are in the eye and what Inoticed was I went to see the
ophthalmologist when I washaving trouble seeing and I was
(40:12):
having trouble focusing and Iwas getting kind of frustrated
because my glasses that I'd hadfor just maybe two or three
years didn't seem to be workingthat well.
And when I went to see theophthalmologist so this is kind
of the inverse of what we'retalking about, in a way is my
eyes had actually got much, muchworse because my sugar was out
of control again and I wasn't atthat time wearing the CGM.
(40:34):
And she said I can tell just bylooking at your eyes she was an
amazing doctor that have youchecked your sugar lately?
And I'm like, ah no, you know,if I stick myself one more time,
I'm probably confident myfinger is going to fall off
right, and nobody's going tolike me with short fingers.
And she said well, joking aside, you should check.
And I checked and it was 15.
(40:54):
So it was really high and so Iwas doing damage to my eyes.
So that scared me because Iliterally was having trouble
focusing when I was driving.
And as I got it back undercontrol, the doctor even said to
me at the time she said,stephen, I'm not going to
prescribe glasses for you.
Because she said, right nowyour eyes to me look like a
(41:14):
squished egg.
So they're from the pressure,from the uric acid being in
these tiny little veins, and theback pressure that it's
creating was literally bulgingmy eyes.
So she said when that simmersdown, that'll obviously affect
the lens of your eye and how itfocuses, and without that
(41:34):
pressure you may find thatyou're fine and actually my eyes
are better.
Now I put on my old glasses,and they're too strong now as
opposed to being too weak, whichis not an expected outcome.
And the sad part about thatstory is I found some really
cool glasses that had actuallymade, in my opinion, me look
like a nice, distinguishedgentleman.
But I'm not buying them becauseI don't need them and I'm not
(41:55):
just going to put straight glassin them.
So I'm going with the glassesas long as I can, yeah amazing.
Speaker 2 (42:01):
I have heard a number of carnivores talk about the
fact that their eyes haveimproved, which is mind-blowing
and amazing at the same time.
On my list, as you sort ofhinted there, does also relate
to glasses, and that issunglasses.
So before I went down thislifestyle a food lifestyle I had
to have my sunglasses whereverI went, no matter what I was
(42:24):
doing.
If I was going to be outside,my eyes were so sensitive to the
light that you know, just aglare through the windscreen
could tire me out.
It could cause a headache.
I just was overly sensitive.
I'm sure a lot of peopleprobably have similar
experiences.
Who knows how to judge thesethings in comparison?
(42:45):
But I know that I needed a goodpair of sunglasses I mean like
the ones that significantlyreduce the UVB and C rays, so
that I wasn't getting that glare.
And all of a sudden I realized,after a week of not really
thinking about it, I hadn'tpulled my sunglasses out.
(43:07):
I was sitting there, I waswalking around, the sun was
literally in my eyes because ofthe direction that I was walking
and the sun glare wasn'tbothering me at all.
I did not notice it at all, andthen I started to be a little
more mindful of it.
So I'm like I don't even havemy sunglasses with me.
None of this bothers me.
(43:28):
I can, sort of I can't lookdirectly into the sun because I
don't think anybody can, but Ican look in the sun's direction
and all of a sudden it's notbothering me anymore.
Again, I don't know what thecause of this is.
I've heard of a number ofpeople that have mentioned this,
but even my friends who knew meto always have a pair of
sunglasses close by wherever Iwent, with a backup pair just in
(43:50):
case.
All of a sudden I just don'tneed them and I can't explain
why I don't need them.
It's a.
It's a great outcome becauseyou know, I I break them and
have to buy a new one everycouple of years, whatever, and
they're not cheap.
So hopefully I can go a littlelonger without having to own
them.
But not needing sunglasses wasdefinitely not something that I
(44:11):
expected and, stephen, I'm goingto throw in a bonus unexpected
outcome for the audience andit's probably so obvious to you
and I, but maybe not to othersand certainly not something that
we expected when we started, Idon't think is having to buy a
new wardrobe, not one clothingitem, except for socks and
underwear, fit after I lost 50pounds Not one.
(44:33):
They all looked like I was, youknow, in a rap song in the 90s
with the what do you call them?
The parachute pants and all therest.
Everything was way too big onme.
Luckily I was able to donate alot of it or give it to friends,
and luckily I have a daughterwho works at a high-end used
clothing store, so I'm able toget like $150 shirt for $7.
(44:58):
So I was able to replace mywhole wardrobe very
inexpensively.
I was lucky enough to be ableto do that, but that was
certainly I did not expect tolose 50 pounds.
I didn't even know I had theability to lose 50 pounds.
Having to buy a brand newwardrobe probably is the only
negative situation in thisscenario, but I wouldn't trade
(45:19):
it for a million bucks.
I would much rather buy the newwardrobe and feel the way I
feel.
Stephen, yeah, I wouldn't tradeit for a million bucks.
I would much rather buy the newwardrobe and feel the way I
feel.
Speaker 3 (45:24):
Stephen, yeah, I couldn't agree more.
I still have a pile of fatclothes and occasionally they
intermix.
I don't know how that happenswhile I'm sleeping at night and
I'll go throw on one of my oldpair of pants probably just
drawn subconsciously because Icommonly wore them and my wife
will get an absolute laugh outof the fact that either I have
to take my belt into my workarea and drill three new holes
(45:47):
in my belt or continuouslyeither wear suspenders or
surprise all the neighbors andthe people in town when I walk
around and my pants continuouslyfall to my ankles.
So there was that much of achange in my waist.
I went from a 36 and I cancomfortably wear a 32.
Speaker 2 (46:02):
Yeah, yeah, the same.
I think I might've been pushinga 38 at one point Uh, not for
long, cause I did, uh, that wassort of the uh around the same
time as we had the blood workand I started to lose the weight
.
Uh, man, you go and put thatbelt on.
Uh, it, just it, it, just it.
(46:23):
It is astounding how manyinches you can take off your
waist with a lifestyle like thisand how great does it feel,
even though you got a shallow acouple of bucks for new clothes.
Steven, did you want to go withyour last?
Either one or two items?
Speaker 3 (46:38):
whatever you want to pick.
Yeah, I'm just going to pick upon the whole fat loss, because
that's brown fat that we'relosing and that's extremely
toxic fat.
That's not good.
Hey, you might need it someday.
Fat, that's fatty liver, that'shanging on your organs and
sometimes, yeah, that brown fator visceral fat, is so toxic for
(46:59):
the body it's like a fatty formof poison.
It's in stasis and it's hard onyour organs to continue to
stabilize that in your systemCertainly one of the things that
I'm sure contributed to all thethings we're describing.
And the last one I'll touch onand this will be a little public
(47:20):
service thing for the men outthere that are on the keto
carnivore diet but I've hadpeople comment about my skin and
I'm actually using full-on beeftallow on my face every day and
I did some research.
There's products out there thatthey sell a tiny little jar for
$60 for men.
(47:40):
I went to the butchers and gotorganic beef tallow, uh, and
it's probably two kilograms andI paid 17 or 14 for two
kilograms.
Uh, there's probably they wouldhave to pay to get rid of anyway
yeah, exactly and so I'mgetting this that's right,
(48:02):
exactly At the butcher store.
They certainly do, but someoneelse put a fancy label on the
same stuff and made it onefiftieth of the size for six
times the cost.
So for those of you that areout there, if you go and see
your butcher and ask them ifthey have beef tallow, I've been
using it now for several weeksbecause I'm 58.
I was starting to get issueswith my skin, showing lines that
(48:25):
were pretty deep and prettyextensive in terms of aging, and
that comes back to collagen andelasticity, and the composition
of beef tallow is such thatit's actually improving the
elasticity and the collagen inmy face.
And I did some research becauseI listened to the marketing and
then dropped my head and wentand did research because they
were claiming that, you know,men used to do this a hundred
(48:47):
years ago and that's why theylook so good.
My big concern was I didn't wantto smell like a steak.
I didn't want to walk aroundand people go hmm, I'm, you know
, thinking or dreaming of aribeye right now store, but I
can assure you there's none ofthat.
There's no smell.
My wife's a vegetarian.
I probably would get kicked outof the house if my face smelled
like a steak, so that hasn'thappened, but I encourage people
to give that a shot.
(49:07):
What do you think of that,graham?
Speaker 2 (49:09):
I love it.
I think it's amazing you'remaking your own.
I've watched a ton of videosonline.
There's lots of them showingyou how to get like a really
high quality sort of cleanversion that you can use on your
skin and even take it furtherwith you know lavender or
whatever kind of smells that youwant to add to it.
I probably would stay away fromthat and that's the only thing
I put on my face.
Interestingly, one of mydaughters is I don't think she's
(49:32):
, she's not fully vegetarian,but she has, you know, very,
very sort of specific tastesaround certain kinds of meats.
I think a lot of teenagerswould like that, and she loves
her face cream made from beeftallow.
She just asked me to getanother one for her.
She absolutely loves it.
(49:52):
So my next step is to go do theexact same thing as you did and
go make my own, because I'vebeen guilty of buying the stuff
that's, you know, more expensivethan it should be and really
you can make it for cents on thedollar in comparison if you
make it at home.
So good for you.
You're ahead of me on that one,and I'm definitely going to
follow in your footsteps.
Speaker 3 (50:13):
Yeah, for the record, I'm actually purchased it from
an organic farm that's producedit, and they were, and I use it
actually in the instead of oliveoil, instead of because olive
oil there's some some researchsaying at high heat, which is
what I typically use for mysteaks to sear them, it's not
the best.
Beef towel is an amazingproduct to use on your grill and
(50:35):
it maintains all the flavor.
You don't get that sort ofsometimes when they're, when you
use olive oil, too hot, I found, because I'm, when we were
going to talk about this, I'mvery aware of changes in taste.
My taste buds are more, more uh, discerning, I think, is the
word I'm looking for.
Yes, and and.
So with the beef tallow, itdoesn't spoil the flavor of any
(50:58):
of the meats.
Even if you're doing pork andfor some reason, say you wanted
to sear pork that's alreadycooked and you just wanted to
put a bit of an edge on it orsomething, you can do that and
still use beef tallow and itwon't change, which makes sense
because I'm putting it on myface and, as I said, there is no
odor to it.
So it makes sense that therewouldn't be a divergent taste
when you're putting it on steaksor on roasts and what have you
(51:23):
as a base so it doesn't burn.
So yeah, I think there's anopportunity.
Perhaps I have enough here.
I could send you half of it andstill have five years supply
with my first two kilogram pailthat I purchased.
Speaker 2 (51:36):
I might just take you up on that, because I really
got to get away from buyingthese tiny little things that I
know are super cheap.
It's just I haven't gottenaround to making it around.
So next time we meet up I'lltake you up on the offer For
sure, Stephen.
Excellent episode.
Anything you'd like to addbefore we end?
The unexpected outcomes fromthe ketogenic diet.
Speaker 3 (51:59):
Yeah, I would just like to add a footnote.
The ketogenic diet yeah, Iwould just like to add a
footnote.
Last week we talked about theCGM and how that can give you
some insights into what'sspiking your food.
So go one step further and nowwe're talking about a designer
diet that's built to you so youcan see how foods react with you
.
You can reintroduce some ofthose foods back into your diet.
I'm not talking about stuffthat's not good for you.
(52:20):
I'm talking about if you got areaction, say, from a particular
seafood or something thattilapia, as an example.
For some reason you reacted andyou got a spike and you were
able to determine that it wasn'tanything else that was in your
diet, like potatoes or rice orsomething that was actually the
root cause.
One of the interesting thingsabout doing the designer diet
(52:41):
and you heard it here, folksfirst is this designer diet that
Graham and I are talking aboutis really articulated to what
your body, some of which may beeven genetic, that predispose
you to things like, perhaps,dementia, as it is in my family.
So all of these and I would saythat's going to be an
(53:10):
unexpected outcome that you andI will be able to show years
from now, because we won't fallinto that category.
Oh, does somebody in yourfamily have type 2 diabetes?
And the assumption is that it'ssomehow genetic and it seems to
follow.
No, it's the eating habits thatyou learned as a kid from your
parents, who, in turn, learnedfrom theirs but had much
(53:30):
healthier food to choose, thathas resulted in the situation
we're in.
So it's a conclusion with thewrong supposition, and the
supposition is clearly out ofdate.
And if you use this designerdiet mindset and use the CGM to
be your scientist in thebackground, you can articulate
this in such a way where you canpredetermine.
(53:52):
You'll know.
I do it now.
I've had it for a couple ofyears where I know what these
foods are going to do.
And if I do have to eatsomething for instance, I was at
an event last night I purposelyavoid foods, which is the polar
opposite of the way you and Iwere my friend when we were
unwell.
As you're attracted to whatyour main urges and drivers are,
the subconscious things thatare happening within your gut
(54:14):
flora telling you, graham, youneed that sugary cereal, right?
That's one thing that's workingagainst you, and two, that you
feel really awful after you eatit.
And three, it's not giving youthe nutrition you need.
So the thing that I foundthat's really significant about
this that I want to share as weclose, is that you'll find your
mindset is a major shift becauseyou'll look at food with a high
(54:35):
degree of suspicion possiblyfood label-induced Tourette's
when you start reading thelabels and realize what's
actually what they're trying togive you and I'm using that with
a degree of humor there but thereality is you become far more
selective, which actuallycouples or builds on this whole
notion of this designer dietwhere you already know and are
(54:56):
thinking ahead, not to themoment of consuming that food.
But how is my body going toreact to this tomorrow?
Am I going to see all kinds ofspikes in my sugar, because I've
seen it before?
Can I operate with someintermittent fasting tomorrow?
Is it better for me to refrainand then have a highly satiating
steak, as I did today, afternot eating for 10, 10 and a half
hours?
And I'm rewarded now sitting infront of you because I have
(55:19):
high energy, I feel great and Idon't have to worry about going
to bed tonight and having IBSsymptoms or feeling sick because
I just had a stressful couplethree days of travel, so it's
almost like insurance now.
Speaker 2 (55:30):
Yeah, what a perfectly perfect way to end the
podcast.
And I was just telling mydaughter today.
You know why do we get Toby,our dog, really good meats every
day and you know why he tellsme when he wants to go for a
walk.
It's usually I take him for twoout of the three or four that I
(55:50):
do, but he always tells me whenhe wants to go.
So he gets about sevenkilometers a day of exercise and
eats really well.
And I said, you know it's funny,doctors don't get much medical
nutrition training at all.
I think it's five hours intheir entire medical degree,
whereas I believe veterinariansget much more.
And when you take a dog or acat or any pet to a veterinarian
(56:16):
and it's sick, one of the firstthings the veterinarian asks
and I've been there, I've heardit is what are you feeding them?
But if you take your own sickmetabolic self to a doctor, they
never ask you what you'reeating.
You got to ask yourself why.
And so, having that lens of Iknow what that food does, I know
(56:39):
what it's going to turn intoand I know what I'm going to
feel like when I eat, it is oneof the best ways of getting off
the habit of eating that bagel,thinking there's nothing wrong
with it, when there's everythingwrong with it in my opinion,
especially if you're doing itdaily lifestyle.
(57:05):
I think Stephen and I enjoyedwriting these down, mainly
because they are such beneficialoutcomes where you think you
sort of cheated or won thelottery where you were able to
undo the thing that youinitially set out to undo or
solve, but then all of theseother benefits come with it that
you weren't expecting.
It just adds to thereinforcement that we went down
(57:26):
the path that we were supposedto.
So, stephen, thank you forjoining again in delivering
another podcast, and we hopeeverybody at home enjoyed the
topic of unexpected outcomesfrom the keto lifestyle.
Thanks, stephen, thank you.
Speaker 1 (57:42):
Take care.
Thanks for tuning into Lessonsfrom the Keto Lifestyle.
Thanks, Stephen.
Thank you, Take care.
Thanks for tuning in to Lessonsfrom the Ketoverse.
Join Stephen and Graham nexttime for more keto tips and
stories to fuel your health.
Subscribe, share and let's keepthe keto vibes going.
Welcome to Lessons from the Keto-Verse.
Join Stephen and Graham as theyexplore the keto lifestyle with
tips, science and stories toboost your health.
This podcast isn't medicaladvice.
Consult your healthcare advisorfor any health-related issues.
Get ready to fuel your primalpower.
Speaker 2 (00:19):
Hi everyone and welcome to another episode of
Lessons from the Keto-Verse.
Today we are with my friend,stephen Stephen and we are going
to be talking about unexpectedoutcomes from the keto lifestyle
.
Stephen, would you like to sayhi, hello everyone, Thanks for
joining us again.
Speaker 3 (00:35):
Great to see you all virtually.
Speaker 2 (00:37):
All right.
So today we're going to go backand forth.
And what are we talking abouthere?
Well, there are things thatwhen we got into doing the
research around food and how itrelates to our health over the
course of probably 16 months, wehad an intention, we had
something that we wanted tosolve, and I think those are
(00:58):
going to probably be prettycomplementary between Stephen
and I.
So the more research we did,the more we started to realize
that it was going to be.
You know, we had a plan forsolving or at least reducing the
danger of a particular thing.
In my case, it was after thedoctor's visit where they did
(01:19):
the blood test and I got theresults, the doctor saying to me
you know, these results aregoing in the wrong direction and
if something doesn't change I'mgoing to have to put you on
medication, and those words Ican still hear the doctor saying
those words two years later.
It was impactful, to say theleast, and I set out on this
(01:42):
journey to get to the bottom ofwhat was causing these blood
results to go in the wrongdirection, starting with
the-wise but to you know thecost of the impact on lifestyle
(02:09):
and, not to mention, you knowhow I was feeling in general.
Stephen, do you want to kind ofgive the audience a sense for
why you initially set out tomake this change?
So this would have been theexpected outcome that you were
on this adventure for.
Speaker 3 (02:25):
I mean the expected outcome when initially presented
to me by my doctor was allnegative.
You can anticipate there's onlyone worse diagnosis, and I'm
quoting that I have to give mypatients and that's cancer.
But you have diabetes.
There is obviously withunbridled sugar running through
our veins.
That's one of the things that.
I now know isn't attractive forcancer, so she might as well
(02:49):
have said that because she hadmy undivided attention.
So you know, one of the keyoutcomes was and I know we
referenced him several times isDr Atchia and the whole concept
of healthspan.
Of course, I hadn't read thebook at that time, I don't even
know if it was out when I wasinitially diagnosed.
But the idea was well, what amI going to do about this?
I have four kids.
I'd like to be a grandfathersomeday.
(03:13):
I wanted to be around for myspouse and I didn't want to be a
burden either, because I had anuncle who's since passed away,
who was in bad health, someonewe both know, and some of the
factors included, especially, inthe end, just absolutely super
high sugar.
So, in a way, by observingothers and seeing other outcomes
, reading the book by Dr Fung,who is a nephrologist in Toronto
, and seeing how some of hispatients who were very unwell,
(03:35):
who were actually on dialysis,were doing intermittent fasting
and all these sorts of things,it seemed to me, graham, that
there were potential unexpectedoutcomes.
In one form is the disease wasa wake-up call, but equally an
opportunity, and that's kind ofhow I saw it.
Speaker 2 (03:50):
Yeah, well said.
And so the topic for today, aswe said, is unexpected outcomes
from the keto lifestyle.
So these are things that wedidn't necessarily know were
going to happen.
We might have heard people talkabout them in passing, but
these weren't.
These positive healthimprovements were not
necessarily expected by Stephenand I, so obviously we picked
(04:12):
unique circumstances.
I think a lot of these we'veboth experienced, but these are
ones that really jumped out tome, and I'm going to start with
the first one, which is improvedmental clarity.
They you know I'm taking somehealth and nutrition courses and
it's interesting they used tothink and this is what they're
teaching, which kind ofsurprises me, but in a good way
(04:33):
they used to think that if youhad mental illness, depression,
anxiety, it would potentiallycause problems with your
metabolic health, with your guthealth.
And they're now realizing thatit's actually the other way
around If your gut health isunhealthy, if you're
metabolically unhealthy, you aregoing to experience problems
(04:56):
with how your brain functions,and that can lead into all sorts
of outcomes.
And so, you know, if I thinkback to 2021, you know, I own my
own business I was sort offorgetting to eat, and then,
when I did eat, it was, you know, a sub or something with a lot
of you know pretty pooringredients inside, even though
(05:19):
it seemed like it was healthy.
The sauces and the bread andall of those things were not
good for me and I found out youknow how bad they actually were
Snacking and all the rest.
I had this brain fog, you know.
I couldn't put my finger on it,but I just I knew I had it and
(05:40):
I remember what it was like notto have it and you could, you
know, chalk it up to thepandemic, and a lot of people
did chalk it up to that, andthere are probably situations
where it actually made it worse,but the science isn't
necessarily really solid on that, but I did notice it and so I
just thought I'm just going tohave this for the rest of my
(06:01):
life.
I just thought I'm just goingto have this for the rest of my
life.
Well, as I'm eliminating foodsand getting into more of a keto
carnivore lifestyle, all of asudden I have all this energy,
this mental clarity, brainenergy.
I'm not as sensitive to things,I'm more sort of.
(06:24):
You know, my defenses arestronger, so things don't affect
me.
I was solving problems that Iwas trying to solve for years
that I just couldn't.
All of a sudden, it would justcome to me that the brain was
working more properly.
And what did I find out wasgoing on?
Well, when your brain runsconsistently on glucose which it
can and glucose comes fromsugars or any other carb that
(06:45):
turns into sugar in order to beable to store for either fat or
energy use right away your braincan't actually run at its
maximum.
As I understand it in myresearch, it would burn out if
it tried to run at its, you know, highest efficiency.
And so when you switch over toyour brain running on ketones,
(07:08):
your brain can run at a muchmore, at a faster rate, and so I
noticed an unbelievable change.
And my wife also noticed anunbelievable change.
She has a great story about howshe's a psychotherapist.
She would get quite exhaustedafter five or six sessions with
a client you know, with five orsix separate clients, and
(07:30):
understandably so.
You know she's all day she'slistening to problems and trying
to solve those problems for herclients, and she's certainly
very empathetic when it comes tolistening, and so there's no
question that it can take a toll.
After she kind of followed methrough this you know eating
lifestyle journey.
She turned to me one day andshe said you know, I can do
seven sessions now probably more, I just there's not enough time
(07:53):
in the day, but I can do sevensessions and I hardly feel
exhausted.
And so she could actually.
You know, mark, because she wasdoing the exact same thing
before and after, she couldactually come up with an example
of how this eating lifestyleimproved her mental clarity,
stephen.
Speaker 3 (08:17):
Yeah, I have to agree with all of that you said.
Such a critical negativeconsequence to my overall
well-being in terms of qualityof life, the inability at times
to, either during or after aflare-up, to be able to even go
out socially in any shape orform, and having to coordinate
logistically where washroomswould be, especially during
COVID, was a colossal challenge.
(08:39):
So I've learned too and we didthis independently about the
importance of ensuring that theright nutrients are in my
digestive system, and I even didtry a plant-based diet for a
while, and this actually tiesinto one of our other areas that
we were going to touch on, andthat is generally the level of
your B vitamins theanine, b1, b6, b12.
(09:00):
And I was highly deficient andso deficient that my naturopath
had a RN give me an IV in orderto get my levels, because I
wasn't going to be able to do it.
I would be eating an enormousamount of spinach just to get
there, and then obviously overtime I could have with meat, but
it was so low that I went theroute of therapeutic increase
(09:24):
and I noticed my energy changedimmediately and obviously in
conjunction with that, I hadtests done by my naturopath
specifically to check, because Iwas in uniform and I've been to
some less favorable non-travelareas in the world and often the
food that we would consumethere if it wasn't something
that was prepackaged and it wassomething that was local that
(09:46):
you may or may not have theappropriate resistance to the
parasites and other things thatwere there.
So we ruled out parasites andultimately what it was is I had
four forms of dystopic bacteriain my stomach that were causing
some of these additionalsymptoms, so I was feeding the
wrong bacteria is the bottomline, and that bacteria was
(10:07):
actually driving sugar cravings.
So I was on this mousetrapwheel of constantly trying to
address the signals that werebeing sent, which they've now
proven as well.
It's not just Stephen'sinterpretation of what was going
on, but actually some of thecravings will come and signals
sent to the brain that come fromthe stomach, and the stomach is
(10:29):
actually affected by thebacteria in terms of what
signals it sends.
So now that you and I havemigrated to a healthier diet,
we're finding that the foodsthat we're consuming and the
ones that we used to consume areno longer appealing.
I'm not interested in lasagnaanymore.
I'm not, I'm.
I stood and got my coffee thismorning in a in a local shop
(10:51):
that was covered from floor toceiling with donuts and pastries
and French pastries and soforth, and I had no interest.
I looked at them like they werelubricants for your car.
It wasn't something I wasplanning on consuming Excellent.
Speaker 2 (11:06):
So, Stephen, do you want to pick your first
unexpected outcome from the ketolifestyle?
Speaker 3 (11:13):
Yes, I had this systemic issue with what were
described by my doctor asseasonal allergies, and
especially because I live in arelatively remote wooded area
and the pollen levels here canbe quite significant between
rainfall and the time of season,I noticed that I would have a
lot of congestion and it wouldget serious enough.
(11:33):
Because of my past injuries,I've had deviated septum or so,
I believed, my nose broken.
I thought it was because ofthose injuries and then the
inflammation that was presentingin that area actually had
nothing to do with the narrowing.
I actually had a specialistlook at it and he said you know,
the surgery I had done wasperfect.
There was no deviation, it wasjust inflammation that was
(11:54):
causing that congestion.
So one of the unexpectedoutcomes from the ketogenic
lifestyle for me was that, youknow, I woke up a couple of
years later and went hey, that'sstrange, I don't have those
sinus headaches anymore, I don'tfeel that pressure in my
sinuses throughout the day and Iwas less puffy.
I used to have fairly verysinuses around my nose that
(12:17):
indicated almost like I had acold, but it was actually just
persistent chronic inflammationand I don't have that anymore.
Speaker 2 (12:23):
Excellent.
Yeah, it certainly would besomething I expected.
For me this might sound likeit's related to the previous one
, but I see it as two differentthings, and that is an increased
energy consistency.
So I remember, when I wasprobably at my sickest and blood
results were going in the wrongdirection, that I struggled to
(12:46):
get off the couch and do a halfhour walk in a day, and it was
sort of, you know, the couch washolding me back.
I just I didn't have the energyand I would go because I wanted
to make sure the dog got a walk.
But that's not, you know, alwaysthe greatest motivator
long-term, although dogs can bea good motivator for that.
And so I, you know, as I slowlyeliminated the bad foods and
(13:10):
added the good foods, the energylevel was sort of an inverse
compliment to those changes andI started to walk more.
And I remember one day havingthis sort of I wouldn't call it
an anxious feeling, but it wassort of this motivation that I
had to go for a walk.
(13:31):
So I had gone from I reallydon't want to go, I have to.
It's a chore to.
I don't have any choice.
I have to go because I've gotenergy that I need to burn off
and I want to go outside and Iwant to be in the sun or
whatever the weather is as Iwalk every single day.
It doesn't matter whether it'shailing, raining or you know 100
degrees Fahrenheit outside or30, what?
(13:53):
5 degrees Celsius, and so theincreased energy was absolutely
noticeable and I managed to getmyself up to a pretty consistent
16,000 steps a day, which Ithink is around 11 kilometers or
probably what?
Seven miles, I'm not exactlysure, but that 16,000 steps is
(14:14):
pretty consistent every singleday, and if I don't go I notice
it.
And there are very few dayswhere I don't go I probably can
count them on one hand in thelast two years and it's only
because I might have some familycommitment and it doesn't allow
for a walk.
But that's been a priority forme, and a really nice outcome is
I have significantly moreenergy to do whatever I need to
(14:37):
do in a day, and so stuff getsdone much quicker than it used
to, and it's certainly anoticeable difference from I
don't want to go for that walkto I have to go for that walk.
So huge unexpected change forme.
Stephen Sure.
Speaker 3 (14:51):
So for me, the decreased food obsession that I
had that's one of the key thingsthat I noticed was in consuming
high fat meals, which increasessatiety.
I was reducing the constanthunger and cravings which, as we
both would agree, are quiteliberating.
I mean, I just experienced thistoday because I was busy with
(15:13):
client work in our nation'scapital and I went for an
extended period of time withouteating.
I ate at eight o'clock thismorning and then did not eat
again until 6 pm and I ateextremely light.
Last night and I noticed mysugar in the afternoon because I
only had that one meal and Iextended into an evening and
didn't eat until probably 8 pm,and very, very light.
(15:35):
I probably only consumed about500 calories and it was almost
all protein.
And it was interesting because,unfortunately, my CGM I did not
take an extra one with me,graham, I was running solo.
I don't normally put them onmyself, but mine essentially
went past its two-week period,so I don't know how my sugar was
this morning, but it'sinteresting.
(15:56):
I went all day, came home and Icould not eat the full steak
that I just cooked prior to thiscall because I felt satiated
after eating approximately 50 or60 percent, and I know one of
the keys to this food obsessionthing too, that I've read and
you likely have as well, is toeat to 80 percent of fullness,
because the fullness will feelmore than 80 percent, probably
(16:19):
15 or 20 minutes after you eat,especially when you're not
eating foods that are high insugar.
You won't get the crash, youwon't get the drop.
So that's one of the big issueswith an overeating of starches
is what happens is your bloodsugar will go really high.
I've seen this.
I was.
I think we talked about thisfor a family thing.
I was at a very large franchisedChinese restaurant.
(16:40):
I was very selective in what Iate, but I still got a big spike
and I had to work through thehunger pains.
Today was the same, because Ihadn't really eaten very much
over a 48 hour period.
I had those cravings.
I wanted to stop because it wasI was doing some other grocery
shopping and get something quickto eat, which normally I would
have grabbed a bag of chipswhich is full of maltodextrin,
(17:02):
which is essentially sugar, andthe potatoes would be turned
into sugar because they'restarch, and I avoided that.
I thought it was better to gothrough 15 minutes of added
discomfort, where you know Iwasn't lightheaded or anything
like that, I could drive safely.
But I had that sense of hey,you should probably get
something to eat.
And I just worked through it,just kept drinking water and I
was fine.
(17:22):
And when I got home and had myactual first meal in roughly 15,
we'll be saying sorry about 10and a half hours I still didn't
eat very much and that's stillgoing to work towards staying
lean and staying at the kind ofweight that I want to, because
this time of year for us, oftenin the winter, we tend to add a
little bit of weight becausewe're maybe not exercising as
(17:44):
much.
It's harder to go for thosewalks.
So it doesn't hurt to keep thatmetabolic resilience going by
decreasing the consumption offood from time to time and
testing your system to yourlifestyle.
So I'm not trying to drive withall this food in my system,
needing to pay attention to thedrive, not getting sleepy.
I mean there's a whole bunch ofadditional benefits that come
from just that simple exampleunexpected outcomes of
(18:06):
intermittent fasting becauseyou're traveling, you're giving
your body a rest in a stressfulsituation.
Speaker 2 (18:12):
Yeah, probably should have had this on my list, but
the idea of never feeling hungrywas so foreign to me before
this lifestyle change.
And you know, I would regularlyhave a growling stomach
reminding me I got to eat.
You know, and when yourstomach's growling, it's sending
a signal that we need to eat orwe're going to die.
(18:34):
It's sort of a you know it'stelling you to go get food as
quickly as possible.
The food that's quick aspossible might be, you know, the
bread and the butter and thepeanut butter and whatever you
know, or some kind of easy snack, which are almost always not
great for you.
The one time that my tummygrumbled in the last two years
(18:56):
that I can remember was when Iwas.
We had some friends over and wewere just chatting and my wife
put out some crackers and weended up finding out that nobody
at the table actually wantedthe crackers because everybody
was sort of eating.
Similarly, we didn't even knowthat about them, because we just
met them a couple of weeksbefore and I had one cracker.
So I'm like I'll have onecracker and about 15 minutes
(19:18):
later my tummy's growling andI'm like, oh, that's what it
feels like.
It's been literally years sinceI felt that.
So the idea of not being hungryis certainly something that I
didn't expect either.
So let's go with the next oneon my list, which is reduced
joint pain not something that Iwould have expected.
(19:39):
I've come to understand sort ofthe metabolic and physiological
reasons for it that you know,carbs that turn into sugar,
spike insulin, which developsinsulin resistance over time
when the cells just can't takeany more glucose.
And you know, because the cellscan't take any more glucose and
(20:02):
get it out of the bloodstream,it ends up staying in the
bloodstream and this, along withother contributions, is going
to end up with you havingsomething-itis.
And I was getting a little bitof joint pain in my hands.
It wasn't too bad.
It'd come and go, but itcertainly was coming and going
more often the older I got.
And I also tore my rotator cuffin baseball, the last play
(20:24):
after a 31-year career.
I thought I was good enough tostill throw from the fence to
home plate and it turns out mybody disagreed and so really
painful tear.
It took quite a while to even beable to use it, but I still
really couldn't lift my arm pastsort of midway up my arm.
(20:45):
So you know, maybe a little bitabove the elbow, but it would
hurt a lot to try and do that.
And you know, I wanted to seeif there were any operations,
but the downside seemed tooutweigh the upsides and I had
ripped another part of the samearm because everything was a bit
weaker.
So I was afraid of, you know,doing anything in the gym that
was going to further damage it.
(21:07):
And so, lo and behold, thislifestyle is something that I
get on and you know, within, Iwould say, the first year, I
started to notice that not onlydid I not have any more of the
arthritis there's the itis butthe inflammation in my shoulder
had gotten so significantlybetter that I could lift my arm
(21:29):
all the way up and around almostwith no pain.
So this is not something that Iexpected, but the arthritis has
all but disappeared and I canuse my throwing arm again for
the first time in probably 20years since the injury.
So that's how long I was livingwith the pain, and now that
(21:50):
pain is significantly,significantly better.
So not something I expected,but something that I really
appreciate, stephen.
Speaker 3 (21:57):
Yeah, I think I could focus in on the physical
resilience side.
I weight train.
I'm not a bodybuilder, but I'vebeen weight training since I
was 16 years of age and one ofthe things that was interesting,
as I reverted back to aancestral diet, away from a
plant-based diet, I noticed abig change in the gym in terms
(22:17):
of my strength.
I was struggling actually withrelatively low weight for me in
terms of bench pressing inparticular, and I had been
somewhat resistant to do squatsbecause of back injury.
But I started with a littlecoaching and guidance from one
of the experts in the gym, beltup the confidence and I noticed
a big difference in my skiing isI'm a pretty competitive skier,
(22:38):
downhill skier.
I used to be an instructor, soI ski hard and even for where we
live, the hills are relativelysmall, but I still ski hard and
it's not uncommon for me tobreak a sweat.
So what I did notice is Iwasn't breaking a sweat.
I didn't feel that lactic acidburn in my legs to the same
extent.
I was walking a lot more.
So some of these additionalside effects or consequences of
(22:59):
the ketogenic lifestyle I notedI had more endurance and the
endurance allowed me to pushmyself even further allowed me
to regain strength, particularlyin bench, pressing back up to a
level where I was previouslyand I noticed about a 30%
roughly 40% drop at times withmy strength as a result of being
(23:20):
on a strict plant diet.
I wasn't getting enough proteinsthat were plant based in order
to build muscle and I wasstruggling with my workout
schedule of doing you know fourdays a week or five days a week
at the gym was just becomingjust way too much.
I didn't have enough time torecover, graham, from that and I
was starting to get injured.
Like you, I would start havingrotator cuff issues when I was
(23:41):
trying to bench more weight, soI would just lay off and do
lighter weight and I would stillfeel pain or discomfort even
with lighter weights.
I had to stretch a lot more,had to do a lot of that kind of
stuff, and now I still warm up,I'm careful, but do a lot of
that kind of stuff.
And now I still warm up.
I'm careful, but I can pushsubstantially more weights as it
relates to that in the gym and,like I said for this past
season in skiing, the seasonprior to that I was struggling a
(24:04):
bit to get to the level that Ipreviously was at and I did take
a hiatus from skiing for awhile, but I was right back to
where I was probably when I was16 or 18 when I first got my
level one instructors.
So I was quite happy about thatand didn't expect that.
Speaker 2 (24:17):
Amazing Stephen.
I can't remember if you hadshared your next one already, or
do you want me to go back to mylist?
Speaker 3 (24:27):
You can go ahead on your list if you like.
Speaker 2 (24:29):
Okay.
So the next one?
Definitely not something Iexpected improved dental health.
So I noticed when I was, youknow, eating a standard American
diet, if I went to floss, youknow, it wasn't uncommon for
there to be a little bit ofblood and I always had pretty
good teeth.
I don't remember the last timeI had a cavity.
(24:51):
It's been quite some time.
So pretty decent health overall.
But my teeth weren't terriblywhite and every now and then, if
I knew I had something comingup where I wanted whiter teeth,
I would get the white strips,always knowing it probably
wasn't doing anything good to myteeth, but it certainly would
make them look whiter.
And since going on thislifestyle change, my teeth are
(25:17):
as white as they've ever beenand I haven't used a tooth
whitener in a couple of yearsnow.
The teeth just kept gettingwhiter and whiter and whiter.
And, as I understand it, themore your health improves, it
also improves other things, likehow your teeth look, how they
feel, you know your eyes.
There's a number of things thatcan give away, um, a metabolic
(25:39):
imbalance, and so the, the, thewhite, the, also elimination of
any blood when I um, when I uh,floss.
I don't remember the last timeI had any blood and just my
teeth in general beingsignificantly more healthy
overall.
(26:00):
And I think a lot of that isthe fact that on a carnivore or
ketovore diet you're eating alot less carbs and as I
understand it because I did alittle bit of digging into this
there's this for lack of abetter word fermentation process
that happens with carbs andglucose on the teeth and if you
don't get that off with brushing, that can lead to problems and
(26:20):
weaker teeth and when youeliminate those things, it's
less likely that those thingsare going to happen.
So improved dental health isnot something I expected, siva.
Speaker 3 (26:29):
Yeah, that's absolutely fascinating, I concur
.
I had the same results and theone I'm going to touch on is
actually one that's going to besensitive for some that may be
listening that are diabetics andare working towards it.
But one of the things is libido.
When a diabetic has aninability to metabolize the
sugar properly, one of thecommon traits to that, that will
(26:52):
often indicate and it was mycase I didn't actually feel
substantially different as adiabetic because I got so
conditioned to focus on my IBSand other symptoms, not
realizing those were in factsymptoms of diabetes.
You know, at least in part, notcompletely causal, but
definitely complementary to whatI was experiencing.
But one of the common effectsand you can actually
(27:16):
differentiate that in the urineof a diabetic there's a
particular odor that comes froman increase in uric acid and one
of the consequences of uricacid is neuropathy.
So you can have peripheralneuropathy in your fingers, more
often than not in your feet,and I was starting to get that
Now there's tiny little bloodvessels also in your eyes, so
sometimes I would even feelpressure there.
(27:36):
And how this links to libido isalso ED is not that uncommon
with diabetics Because, again,you've got similar to the eyes
and similar to the feet.
You're at the end ofcapillaries that are very, very
tiny and uric acid essentiallyblocks those and that's where
the discomfort, pain, comes.
It sends a signal to your brainsaying, hey, something's wrong,
(27:58):
and it fires up your paincenters.
So one of the things that youdiscover is that when you clean
up your diet, the uric aciddisappears and not only does
your libido increase, but youactually are capable of having a
more appropriate level ofinteraction with your spouse
(28:19):
because you're not experiencingany forms of ED.
And you know, especially for usmiddle-aged men, it's pretty
common and more often than notwe assume it's something
psychological or, oh, you know,you're stressed from work,
you're not really focused, butin my particular case it was
literally down to my diet andthe fact that I was a diabetic
(28:39):
and this was prior to me beingdiagnosed and I was at my
heaviest at 235, at 6'2" andwith added muscle mass.
I'm now under 190 and muchleaner, obviously.
So that was one of thesurprises for me was that my
spouse was much happier and Iwas obviously much happier that,
(29:02):
you know, we could continue tohave a satisfying sexual life
and that it wasn't heading downthe cliff of being entirely in a
state of erectile dysfunction.
Speaker 2 (29:11):
So that definitely is something that was certainly
important but not expectedUnless you have a very
well-aware doctor that if you'resuffering from AD, then the
doctor's not going to ask youwhat you're eating.
Yeah, you're right, you'regoing to be prescribed some
drugs, and enough of them to tryand solve the problem enough of
(29:35):
them to try and solve theproblem For those that are
experiencing it.
It's very worthwhileconsidering the lifestyle that
we're talking about here to seeif that might solve what can be
a debilitating problem for a lotof reasons.
Next on my list is increasedconfidence in cooking.
Up until a couple of years ago,I would say that I was very good
at warming things up afterreading the instructions on
(29:58):
whatever I was about to eat youknow, 350 for 14 minutes or
whatever in the microwave, justlike everybody else.
I was really good at readingand then punching those numbers
into whatever I was cooking itin, and it would come out the
other side, you know, almostalways being exactly what you
wanted.
But the food itself, in myopinion, was junk and it was
(30:21):
contributing to my negativehealth outcomes.
And so I started to get thisweird sort of joy of cooking
that I had never experiencedbefore, and I think it was down
to okay.
You know, I might eat 150different things, and now I've
got it down to like 20 differentthings.
(30:41):
So, my, you know my choice.
Going to the grocery store is alot easier, but it's also
you're not following anyinstructions if you're buying a
rib-like steak and getting areally good mobile thermometer
so that it can tell you when totake the steak off even before
it's reached temperature, sothat it continues to cook even
though you've taken it off thebarbecue or whatever.
(31:03):
Now you get this perfect medium, rare or rare or whatever it is
you're going after, and so Istarted to get have some fun
with different meals.
We've talked about meal ideas onpast podcasts, but, but I
started to have a lot more fun.
So getting the very bestsourced item and then having to
relearn how to cook wassomething that I didn't ever see
(31:23):
myself doing, but it turnedinto a great hobby.
My wife's always been verycreative when it comes to making
meals, and I think she wouldsay she's even better even you
know she's much better than meat sort of putting together
these really fantastic mealswith healthy ingredients that
she's found new recipes for, andshe should be proud of it, and
(31:44):
she does an amazing job.
I'm very lucky.
I'm always very, very thankfulwhen somebody else makes a meal
for me, especially one that youknow is something that I want to
eat.
So increased confidence incooking is not something that I
ever expected would happen, butreally happy with that outcome
as well, steven.
Speaker 3 (32:02):
Yeah, I'll build on that from a shopping perspective
.
So I'll go upstream one to thegrocery store and build on what
you just described.
So even today, for instance, Iwas at a major grocery store.
I talked to my wife en routebecause I was about to lose cell
coverage for the area in whichI was traveling, and I said what
do we need?
What do we need at home?
And it took less than a minute.
(32:23):
We need cottage cheese, we needto.
You got one full Greek yogurt,blueberries, and her words were
looking a bit sad.
So pick up some more fruit,grab some salad.
And I said please take out oneof my butcher steaks for me so
that I can have it when I gethome.
So literally I get laughed atwhen I'm in the grocery store
because more often than not Idon't grab a bag, because I only
(32:45):
grab the four or five thingsthat I normally grab that I
require, and I'm in and out in amatter of minutes.
I'm not dazzled by the sparklystuff in the center that's
unhealthy, and sometimes look atother people's carts and say,
as I know you do, we've talkedabout this offline and sometimes
suggest that people ask well,why are you eating this?
(33:05):
Why?
What's kombucha?
What's kombucha?
What's that do?
Well, it has no sugar in itbecause it's a fermented process
that's similar to what they dowith beer.
It doesn't have any alcohol init but it actually, like the
alcohol process, consumes thesugars and you end up with this
net neutral product that's fizzy, that has the same fizziness of
(33:26):
soda or pop or beer, but it'snot alcoholic and it's not
horrible for your digestivetract.
In fact it has.
It has the opposite effect.
So that kind of nuanced I'm thesmartest guy in the grocery
store kind of impression for meis inspiring.
Like you, I also cook for myself, and what's crazy about that is
(33:46):
one of the things that I wastold repeatedly is your
cholesterol is high, yourtriglycerides are off, all the
things that are indicative ofmetabolic syndrome and I would
guarantee that 80% of that wascoming from the dystopia in my
stomach for the bacterias whichI was feeding with these
horrible foods taking over thegood bacteria.
And I'm due for blood work andI'll be happy to share some of
those results in the coming weekor so.
(34:08):
But I imagine my triglycerideswill be way down because I'm not
eating anything that'sprocessed really anymore, so
there's no reason for it to beelevated.
It has started to come downanyway.
So I've got the goodcholesterol, less of the bad
cholesterol and of course, myfasting glucose is way better.
I don't have insulin resistanceI was tested for that and my
sugars have been back to eitherpre-diabetic or absolutely
(34:31):
healthy, which means four to six.
For Canada.
Between four and six is normal.
So, yeah, these are interestingoutcomes that I didn't
anticipate.
That all relate to thelifestyle of how you shop and,
as you said, cooking foryourself.
I cooked my steak tonightbecause I know how I want to
prepare it, and every once in awhile I'll call my wife into
pulling together a nice freshsalad because she's way more
patient at putting cool thingsin it, like blueberries and
(34:54):
cashews and things like thatthat I probably wouldn't have
taken the time to do.
Speaker 2 (34:58):
Yeah, well said, and it's interesting.
You know, when I'm at thegrocery store now I'm like you.
I used to bring these fivefoldable bins, now I bring two,
and you know I buy moreexpensive versions of the items
just because the more expensiveitems tend to be healthier not
in all cases, but if you readthe ingredients, that certainly
is the tell the metabolic healthof the person buying the foods
(35:26):
and the metabolic health oftheir kids, just by looking at
the grocery cart.
And that doesn't come from aplace of judgment, that's not
what I mean.
Who haven't gone down thejourney that we have because
they see the heart-healthysymbol on the front of the
(35:47):
cereal box and they think, well,it must be fine, when in my
opinion it's not.
And so you know, I cangenerally tell if I see the cart
first and then I see the personsecond, I can generally tell
who's going to be metabolicallyunhealthy and who isn't.
And that's a sad state ofaffairs that keeps getting worse
.
I wish it wasn't the case, butit certainly opened my eyes to
(36:08):
the messages that people receiveand believe.
And the fact is they believethem so much that they'll look
at you and I and think you know,we have two heads and we're
nuts.
Meanwhile, we're the ones thatare metabolically healthy and
they're not.
So it's a wild thing to be onthe other side of I guess.
So for me, the next second tolast unexpected outcome these
(36:30):
are both related to the sun Didnot see these coming.
I still don't fully understandwhy.
I wish I did.
I can certainly take someguesses, but that is, I don't
get sunburns ever.
Last year I heard from somebodywho was speaking to a lot of
carnivores and he's got apodcast called Homestead Howe
Very good, very good person.
(36:50):
He's doing a carnivoredocumentary as well, which I
can't wait to see, and he talkedabout not getting sunburned and
this was the first time I heardit.
But I heard it from a bunch ofpeople on this podcast and I'm
thinking I wonder if there'ssomething to that.
And I just I gave up suntanlotion Again.
This is not a medical podcastand this is some, in my opinion,
(37:12):
the right thing to do.
We'll see long-term if it is,but for some reason I can go for
a five hour walk in the hottestsun of the year and I never get
a sunburn.
And, like I said, I don't knowwhy.
I heard somebody contemplatingabout whether it was cutting
back on plants which havechlorophyll could reduce, you
(37:34):
know, some kind ofphotosynthesis issue.
Again, I am not suggesting thisis true.
This is just what I heard.
That basically makes your skinless sensitive to the sun.
It's possibly that, I reallydon't know.
I wish I could speak to anexpert who understood this
outcome and why it is that thereare so many people that are not
experiencing sunburns.
(37:54):
To get to the bottom of this,because it does seem to be
carnivores in a big way.
So, reduction in the ability tosunburn, and also how quick I
tan, I don't know if these arerelated or it's just that I've
been you know I'm outside a lotmore than most people who don't
work outside, but I remember inearly April and in early April
(38:16):
it's raining a lot, it's cloudy,it's still cold I was getting a
super tan.
I looked like I'd gone toFlorida or Mexico for a week and
people kept asking me where didI travel to, where did I travel
to?
And I just say, oh no, it'sfrom walking.
And they looked at me like youcan get a tan from walking.
So I don't know if they,because they don't do much
(38:36):
walking.
If they had never thought ofthat because the sun's the sun
or whether it was the time ofyear and they didn't think it
was possible to get a tan thatearly.
But I did notice that I had alike mid-summer tan, you know, a
couple of weeks after the lastsnowfall.
So another unexpected outcomeno sunburn tan very quickly and
I keep that tan all the waythrough the summer without
(38:59):
seemingly any further impacts,and I don't have to put suntan
lotion on, which I believe is agood thing, stephen.
Speaker 3 (39:08):
Yeah, on that list too, we had referred to
sunglasses and I just wanted tohighlight because you're
building on the fact that youdon't require sunglasses because
you don't seem to have the samesensitivity For the diabetics
out there who are gettingprobably every six months their
eyes checked, and I stronglyrecommend you do what the doctor
prescribes with respect to thatbecause of the pressure behind
(39:30):
the eyes.
I have a good friend that's hadextremely high sugar, like 35.
When he was diagnosed Mine was9.2.
So this is so high that theywere not even sure how he was
standing.
And one of the consequences ofthis, in order to save his eyes,
he gets injections every month,even though he's brought sugar
(39:51):
down to normal and he's takingmeds to help control it and
doing some of the things thatwe're talking about here, which
I'm sure is aiding him more thanhe realizes.
But the consequence to his eyesis so significant.
Again, I'm going back to howsmall these tiny little vessels
are in the eye and what Inoticed was I went to see the
ophthalmologist when I washaving trouble seeing and I was
(40:12):
having trouble focusing and Iwas getting kind of frustrated
because my glasses that I'd hadfor just maybe two or three
years didn't seem to be workingthat well.
And when I went to see theophthalmologist so this is kind
of the inverse of what we'retalking about, in a way is my
eyes had actually got much, muchworse because my sugar was out
of control again and I wasn't atthat time wearing the CGM.
(40:34):
And she said I can tell just bylooking at your eyes she was an
amazing doctor that have youchecked your sugar lately?
And I'm like, ah no, you know,if I stick myself one more time,
I'm probably confident myfinger is going to fall off
right, and nobody's going tolike me with short fingers.
And she said well, joking aside, you should check.
And I checked and it was 15.
(40:54):
So it was really high and so Iwas doing damage to my eyes.
So that scared me because Iliterally was having trouble
focusing when I was driving.
And as I got it back undercontrol, the doctor even said to
me at the time she said,stephen, I'm not going to
prescribe glasses for you.
Because she said, right nowyour eyes to me look like a
(41:14):
squished egg.
So they're from the pressure,from the uric acid being in
these tiny little veins, and theback pressure that it's
creating was literally bulgingmy eyes.
So she said when that simmersdown, that'll obviously affect
the lens of your eye and how itfocuses, and without that
(41:34):
pressure you may find thatyou're fine and actually my eyes
are better.
Now I put on my old glasses,and they're too strong now as
opposed to being too weak, whichis not an expected outcome.
And the sad part about thatstory is I found some really
cool glasses that had actuallymade, in my opinion, me look
like a nice, distinguishedgentleman.
But I'm not buying them becauseI don't need them and I'm not
(41:55):
just going to put straight glassin them.
So I'm going with the glassesas long as I can, yeah amazing.
Speaker 2 (42:01):
I have heard a number of carnivores talk about the
fact that their eyes haveimproved, which is mind-blowing
and amazing at the same time.
On my list, as you sort ofhinted there, does also relate
to glasses, and that issunglasses.
So before I went down thislifestyle a food lifestyle I had
to have my sunglasses whereverI went, no matter what I was
(42:24):
doing.
If I was going to be outside,my eyes were so sensitive to the
light that you know, just aglare through the windscreen
could tire me out.
It could cause a headache.
I just was overly sensitive.
I'm sure a lot of peopleprobably have similar
experiences.
Who knows how to judge thesethings in comparison?
(42:45):
But I know that I needed a goodpair of sunglasses I mean like
the ones that significantlyreduce the UVB and C rays, so
that I wasn't getting that glare.
And all of a sudden I realized,after a week of not really
thinking about it, I hadn'tpulled my sunglasses out.
(43:07):
I was sitting there, I waswalking around, the sun was
literally in my eyes because ofthe direction that I was walking
and the sun glare wasn'tbothering me at all.
I did not notice it at all, andthen I started to be a little
more mindful of it.
So I'm like I don't even havemy sunglasses with me.
None of this bothers me.
(43:28):
I can, sort of I can't lookdirectly into the sun because I
don't think anybody can, but Ican look in the sun's direction
and all of a sudden it's notbothering me anymore.
Again, I don't know what thecause of this is.
I've heard of a number ofpeople that have mentioned this,
but even my friends who knew meto always have a pair of
sunglasses close by wherever Iwent, with a backup pair just in
(43:50):
case.
All of a sudden I just don'tneed them and I can't explain
why I don't need them.
It's a.
It's a great outcome becauseyou know, I I break them and
have to buy a new one everycouple of years, whatever, and
they're not cheap.
So hopefully I can go a littlelonger without having to own
them.
But not needing sunglasses wasdefinitely not something that I
(44:11):
expected and, stephen, I'm goingto throw in a bonus unexpected
outcome for the audience andit's probably so obvious to you
and I, but maybe not to othersand certainly not something that
we expected when we started, Idon't think is having to buy a
new wardrobe, not one clothingitem, except for socks and
underwear, fit after I lost 50pounds Not one.
(44:33):
They all looked like I was, youknow, in a rap song in the 90s
with the what do you call them?
The parachute pants and all therest.
Everything was way too big onme.
Luckily I was able to donate alot of it or give it to friends,
and luckily I have a daughterwho works at a high-end used
clothing store, so I'm able toget like $150 shirt for $7.
(44:58):
So I was able to replace mywhole wardrobe very
inexpensively.
I was lucky enough to be ableto do that, but that was
certainly I did not expect tolose 50 pounds.
I didn't even know I had theability to lose 50 pounds.
Having to buy a brand newwardrobe probably is the only
negative situation in thisscenario, but I wouldn't trade
(45:19):
it for a million bucks.
I would much rather buy the newwardrobe and feel the way I
feel.
Stephen, yeah, I wouldn't tradeit for a million bucks.
I would much rather buy the newwardrobe and feel the way I
feel.
Speaker 3 (45:24):
Stephen, yeah, I couldn't agree more.
I still have a pile of fatclothes and occasionally they
intermix.
I don't know how that happenswhile I'm sleeping at night and
I'll go throw on one of my oldpair of pants probably just
drawn subconsciously because Icommonly wore them and my wife
will get an absolute laugh outof the fact that either I have
to take my belt into my workarea and drill three new holes
(45:47):
in my belt or continuouslyeither wear suspenders or
surprise all the neighbors andthe people in town when I walk
around and my pants continuouslyfall to my ankles.
So there was that much of achange in my waist.
I went from a 36 and I cancomfortably wear a 32.
Speaker 2 (46:02):
Yeah, yeah, the same.
I think I might've been pushinga 38 at one point Uh, not for
long, cause I did, uh, that wassort of the uh around the same
time as we had the blood workand I started to lose the weight
.
Uh, man, you go and put thatbelt on.
Uh, it, just it, it, just it.
(46:23):
It is astounding how manyinches you can take off your
waist with a lifestyle like thisand how great does it feel,
even though you got a shallow acouple of bucks for new clothes.
Steven, did you want to go withyour last?
Either one or two items?
Speaker 3 (46:38):
whatever you want to pick.
Yeah, I'm just going to pick upon the whole fat loss, because
that's brown fat that we'relosing and that's extremely
toxic fat.
That's not good.
Hey, you might need it someday.
Fat, that's fatty liver, that'shanging on your organs and
sometimes, yeah, that brown fator visceral fat, is so toxic for
(46:59):
the body it's like a fatty formof poison.
It's in stasis and it's hard onyour organs to continue to
stabilize that in your systemCertainly one of the things that
I'm sure contributed to all thethings we're describing.
And the last one I'll touch onand this will be a little public
(47:20):
service thing for the men outthere that are on the keto
carnivore diet but I've hadpeople comment about my skin and
I'm actually using full-on beeftallow on my face every day and
I did some research.
There's products out there thatthey sell a tiny little jar for
$60 for men.
(47:40):
I went to the butchers and gotorganic beef tallow, uh, and
it's probably two kilograms andI paid 17 or 14 for two
kilograms.
Uh, there's probably they wouldhave to pay to get rid of anyway
yeah, exactly and so I'mgetting this that's right,
(48:02):
exactly At the butcher store.
They certainly do, but someoneelse put a fancy label on the
same stuff and made it onefiftieth of the size for six
times the cost.
So for those of you that areout there, if you go and see
your butcher and ask them ifthey have beef tallow, I've been
using it now for several weeksbecause I'm 58.
I was starting to get issueswith my skin, showing lines that
(48:25):
were pretty deep and prettyextensive in terms of aging, and
that comes back to collagen andelasticity, and the composition
of beef tallow is such thatit's actually improving the
elasticity and the collagen inmy face.
And I did some research becauseI listened to the marketing and
then dropped my head and wentand did research because they
were claiming that, you know,men used to do this a hundred
(48:47):
years ago and that's why theylook so good.
My big concern was I didn't wantto smell like a steak.
I didn't want to walk aroundand people go hmm, I'm, you know
, thinking or dreaming of aribeye right now store, but I
can assure you there's none ofthat.
There's no smell.
My wife's a vegetarian.
I probably would get kicked outof the house if my face smelled
like a steak, so that hasn'thappened, but I encourage people
to give that a shot.
(49:07):
What do you think of that,graham?
Speaker 2 (49:09):
I love it.
I think it's amazing you'remaking your own.
I've watched a ton of videosonline.
There's lots of them showingyou how to get like a really
high quality sort of cleanversion that you can use on your
skin and even take it furtherwith you know lavender or
whatever kind of smells that youwant to add to it.
I probably would stay away fromthat and that's the only thing
I put on my face.
Interestingly, one of mydaughters is I don't think she's
(49:32):
, she's not fully vegetarian,but she has, you know, very,
very sort of specific tastesaround certain kinds of meats.
I think a lot of teenagerswould like that, and she loves
her face cream made from beeftallow.
She just asked me to getanother one for her.
She absolutely loves it.
(49:52):
So my next step is to go do theexact same thing as you did and
go make my own, because I'vebeen guilty of buying the stuff
that's, you know, more expensivethan it should be and really
you can make it for cents on thedollar in comparison if you
make it at home.
So good for you.
You're ahead of me on that one,and I'm definitely going to
follow in your footsteps.
Speaker 3 (50:13):
Yeah, for the record, I'm actually purchased it from
an organic farm that's producedit, and they were, and I use it
actually in the instead of oliveoil, instead of because olive
oil there's some some researchsaying at high heat, which is
what I typically use for mysteaks to sear them, it's not
the best.
Beef towel is an amazingproduct to use on your grill and
(50:35):
it maintains all the flavor.
You don't get that sort ofsometimes when they're, when you
use olive oil, too hot, I found, because I'm, when we were
going to talk about this, I'mvery aware of changes in taste.
My taste buds are more, more uh, discerning, I think, is the
word I'm looking for.
Yes, and and.
So with the beef tallow, itdoesn't spoil the flavor of any
(50:58):
of the meats.
Even if you're doing pork andfor some reason, say you wanted
to sear pork that's alreadycooked and you just wanted to
put a bit of an edge on it orsomething, you can do that and
still use beef tallow and itwon't change, which makes sense
because I'm putting it on myface and, as I said, there is no
odor to it.
So it makes sense that therewouldn't be a divergent taste
when you're putting it on steaksor on roasts and what have you
(51:23):
as a base so it doesn't burn.
So yeah, I think there's anopportunity.
Perhaps I have enough here.
I could send you half of it andstill have five years supply
with my first two kilogram pailthat I purchased.
Speaker 2 (51:36):
I might just take you up on that, because I really
got to get away from buyingthese tiny little things that I
know are super cheap.
It's just I haven't gottenaround to making it around.
So next time we meet up I'lltake you up on the offer For
sure, Stephen.
Excellent episode.
Anything you'd like to addbefore we end?
The unexpected outcomes fromthe ketogenic diet.
Speaker 3 (51:59):
Yeah, I would just like to add a footnote.
The ketogenic diet yeah, Iwould just like to add a
footnote.
Last week we talked about theCGM and how that can give you
some insights into what'sspiking your food.
So go one step further and nowwe're talking about a designer
diet that's built to you so youcan see how foods react with you
.
You can reintroduce some ofthose foods back into your diet.
I'm not talking about stuffthat's not good for you.
(52:20):
I'm talking about if you got areaction, say, from a particular
seafood or something thattilapia, as an example.
For some reason you reacted andyou got a spike and you were
able to determine that it wasn'tanything else that was in your
diet, like potatoes or rice orsomething that was actually the
root cause.
One of the interesting thingsabout doing the designer diet
(52:41):
and you heard it here, folksfirst is this designer diet that
Graham and I are talking aboutis really articulated to what
your body, some of which may beeven genetic, that predispose
you to things like, perhaps,dementia, as it is in my family.
So all of these and I would saythat's going to be an
(53:10):
unexpected outcome that you andI will be able to show years
from now, because we won't fallinto that category.
Oh, does somebody in yourfamily have type 2 diabetes?
And the assumption is that it'ssomehow genetic and it seems to
follow.
No, it's the eating habits thatyou learned as a kid from your
parents, who, in turn, learnedfrom theirs but had much
(53:30):
healthier food to choose, thathas resulted in the situation
we're in.
So it's a conclusion with thewrong supposition, and the
supposition is clearly out ofdate.
And if you use this designerdiet mindset and use the CGM to
be your scientist in thebackground, you can articulate
this in such a way where you canpredetermine.
(53:52):
You'll know.
I do it now.
I've had it for a couple ofyears where I know what these
foods are going to do.
And if I do have to eatsomething for instance, I was at
an event last night I purposelyavoid foods, which is the polar
opposite of the way you and Iwere my friend when we were
unwell.
As you're attracted to whatyour main urges and drivers are,
the subconscious things thatare happening within your gut
(54:14):
flora telling you, graham, youneed that sugary cereal, right?
That's one thing that's workingagainst you, and two, that you
feel really awful after you eatit.
And three, it's not giving youthe nutrition you need.
So the thing that I foundthat's really significant about
this that I want to share as weclose, is that you'll find your
mindset is a major shift becauseyou'll look at food with a high
(54:35):
degree of suspicion possiblyfood label-induced Tourette's
when you start reading thelabels and realize what's
actually what they're trying togive you and I'm using that with
a degree of humor there but thereality is you become far more
selective, which actuallycouples or builds on this whole
notion of this designer dietwhere you already know and are
(54:56):
thinking ahead, not to themoment of consuming that food.
But how is my body going toreact to this tomorrow?
Am I going to see all kinds ofspikes in my sugar, because I've
seen it before?
Can I operate with someintermittent fasting tomorrow?
Is it better for me to refrainand then have a highly satiating
steak, as I did today, afternot eating for 10, 10 and a half
hours?
And I'm rewarded now sitting infront of you because I have
(55:19):
high energy, I feel great and Idon't have to worry about going
to bed tonight and having IBSsymptoms or feeling sick because
I just had a stressful couplethree days of travel, so it's
almost like insurance now.
Speaker 2 (55:30):
Yeah, what a perfectly perfect way to end the
podcast.
And I was just telling mydaughter today.
You know why do we get Toby,our dog, really good meats every
day and you know why he tellsme when he wants to go for a
walk.
It's usually I take him for twoout of the three or four that I
(55:50):
do, but he always tells me whenhe wants to go.
So he gets about sevenkilometers a day of exercise and
eats really well.
And I said, you know it's funny,doctors don't get much medical
nutrition training at all.
I think it's five hours intheir entire medical degree,
whereas I believe veterinariansget much more.
And when you take a dog or acat or any pet to a veterinarian
(56:16):
and it's sick, one of the firstthings the veterinarian asks
and I've been there, I've heardit is what are you feeding them?
But if you take your own sickmetabolic self to a doctor, they
never ask you what you'reeating.
You got to ask yourself why.
And so, having that lens of Iknow what that food does, I know
(56:39):
what it's going to turn intoand I know what I'm going to
feel like when I eat, it is oneof the best ways of getting off
the habit of eating that bagel,thinking there's nothing wrong
with it, when there's everythingwrong with it in my opinion,
especially if you're doing itdaily lifestyle.
(57:05):
I think Stephen and I enjoyedwriting these down, mainly
because they are such beneficialoutcomes where you think you
sort of cheated or won thelottery where you were able to
undo the thing that youinitially set out to undo or
solve, but then all of theseother benefits come with it that
you weren't expecting.
It just adds to thereinforcement that we went down
(57:26):
the path that we were supposedto.
So, stephen, thank you forjoining again in delivering
another podcast, and we hopeeverybody at home enjoyed the
topic of unexpected outcomesfrom the keto lifestyle.
Thanks, stephen, thank you.
Speaker 1 (57:42):
Take care.
Thanks for tuning into Lessonsfrom the Keto Lifestyle.
Thanks, Stephen.
Thank you, Take care.
Thanks for tuning in to Lessonsfrom the Ketoverse.
Join Stephen and Graham nexttime for more keto tips and
stories to fuel your health.
Subscribe, share and let's keepthe keto vibes going.
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