September 19, 2025 • 40 mins
We kick off with positive Monday energy and a real talk moment from Greg. After a long weekend and some creeping anxiety, he polished off way too many calories in minutes—think bricks, pork rinds, protein shakes—the whole spiral. We don’t sugarcoat it, and we don’t glamorize “fixing” it either. No punishment cardio. No crash corrections. Own it, hydrate, move, learn, and get right back on plan. The mental game of prep is often the hardest part, and this was a good reminder that discipline includes how you respond when you slip.
On the community front, I just got back from the Low Carb for Better Health conference in Burns, TN—great people, great questions, and a solid lineup of talks. Back home, huge congrats to our crew: Ralph stepped on stage for the first time at 63 and crushed it, and our friend (and client) Joe continues to level up with his sights on the Amateur Olympia. Seeing the camaraderie backstage and in the crowd shows why we love this sport.
Quick show update: our own Natural State Savages event is September 27. Registration closes Sunday at midnight so we can lock in peak week details. We’ve got pro-qualifying numbers in several classes, the medals and swag are dialed, and we’ve built something at the end of the show you won’t want to miss. Also in the kitchen: Buttered Maple Pecan season is on—last weekend’s cacao butter-based drop followed by a tallow version Buttered Maple Pecan dropping this Sunday—plus a broad restock on bricks with a special new flavor coming in October. Next week we’ll dive into peak week nutrition, smart ways to handle celebratory meals, and Robert’s next experiment (hint: a lot of canned fish).
Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagram
https://www.instagram.com/ketogreg80/
Register For My FREE Masterclass: https://www.ketobodybuilding.com/registration-2
Get Keto Brick: https://www.ketobrick.com/
Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQ
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
I think so. We are roll.
Rolling, Rolling. I'm not gonna do this.
We. Started that one of the other
episodes. Yeah, somebody called us out on
it and said that I wasn't a verygood singer.
Yeah, agreed. Agreed.
Happy Monday. It's Monday this morning.
It is Monday this morning. I was I love Mondays.
You like Mondays? I do like Mondays.
(00:22):
Yeah, I'm glad you like Mondays,Jim.
I'm glad that none of my employees dread Mondays.
I was at AI, was at Harpes the other day getting something.
I think I may have told this to Clancy, and I was there getting
something at the quick checkout line and the woman across the
counter was just like, not very smiley, you know?
(00:42):
Yeah, Was it a Monday? No, it was a Thursday, I think.
And I'm like, hey, how you doing?
She's like, oh, I'm good. I'm like Ewar style and she's
like how are you doing? I'm like, oh, I'm dandy.
And I said something like, what do you got on the day?
I was just trying to make small talk.
And she's like, well, it's Thursday, which is good because
(01:03):
that means it's that much closerto Friday.
And I like Fridays. And I don't know why, because
that means it's just that much closer to Monday.
And I'm just like, so you literally can't win.
Any day of the week is a loss for you.
It's. Just like stressing over any
day. And I'm like, well, that's
unfortunate. I freaking love Mondays.
And I don't know, I feel like that's how people should live.
Like you should be excited to wake up every single day.
(01:24):
If you wake up that's a you're above ground, that's positive,
you know, so we got a lot to talk about and we say that every
time. But if we really got a lot to
talk about today, I mean, we've got top the top level view.
We get my conference that I justcame back from so we can talk
about them. You were backstage with a
trainer pass for both Joe and Ralph's competition.
(01:45):
That was this past weekend. In Hot Springs?
Yep. In Hot Springs, we got some keto
brick news in the works. We got our competition next week
which is crazy. Next week from the day is peak
week. I feel like not that long ago we
were like, Oh yeah, it's severalweeks or months out and we were
just getting all the work, the details orchestrated, and now
bam, next week, like we're goingto be setting up the venue
(02:07):
literally a week from the day this podcast shoots out.
Yeah, pretty wild, yeah, Means we've also got some discussion
around nutrition manipulations, whether.
Oh yeah. Yeah, yeah, yeah.
So which which do you want to tackle first?
Let's hit my hardcore confessionright off.
The bat hardcore confession. All right, lay it on us.
(02:30):
Yesterday, Sunday, I was coming back from the competition, had
all my meals dialed in like I had pre planned all of my Sunday
nutrition before. My fresh macros were going to
kick off on Monday morning. So I had my meal already in the
fridge, I had my chunk of keto brick, my coffee, all that stuff
was all dialed in. I'm like, all right, I'm going
to just make this the best Sunday ever.
I had a three hour drive, got upsuper early, left before the sun
(02:52):
came up. I was home by like 8:00. 8/30
went to the grocery store, picked up my dogs from boarding,
ran some errands, did some cleaning, got some laundry
going, meal prep for this week, blah blah blah.
All the good things that really fire off a good solid Sunday and
went for a walk, went to the gym, did all the stuff.
And then I'm sitting at home andit's three, 4:00 in the
(03:14):
afternoon and I'm just kind of relaxed and kicking my feet up.
I was tired, exhausted, got a lot of sun it.
Was and you had done an Oman then days you.
Done an Oman that day. So my food was all down the
Hatch and for some reason, I don't know what triggered it.
And I've dealt with this in the past as even being younger I had
just this crazy bout of anxiety that just filled my head, filled
(03:35):
my body. It was head to toe.
And for some reason I turned to food and I've done that in the
past and I don't have junk food.So I didn't binge eat on
anything that was, you know, technically off plan.
It was. You didn't eat anything that you
wouldn't normally eat on a dailybasis.
So, but for some reason this, this crazy head sprung emotion
(03:56):
just encompassed me. It took me by storm and I ate an
entire I think it think the first brick that I I ate 2 full
bricks, which is is what it is now.
I think it was a peanut butter tallow.
Yeah, Like, no, I had some, I had some pork rinds.
I'm like, all right, I'm hungry.I'm I'm anxious.
(04:16):
I recognize it a little bit. And I'm thinking, OK, what's the
least amount of caloric impact? I had a couple cucumbers that
didn't do it. And that was usually my kind of
go to hunger hack or emotion hack.
And then I had some pork rinds, a bowl of pork rinds.
OK, I want some more pork rinds.So then like it kicked, started
this downward spiral. And in the past I've been able
(04:38):
to be like, whoa, whoa, whoa, stop, what are you doing?
But I couldn't talk myself out of it this time.
And within 10 minutes, it's probably 10 or 15 minutes I'd
eaten probably like 4000 calories. 2000 of those were
keto brick. The rest was pork rinds and like
protein shake, cup of protein shakes.
Because my mentality was, all right, Greg, you just way
(05:02):
overdid your fat, but your ratiois going to be all skewed.
Maybe you need to keep your ratio in check.
So I justified with myself that I needed to down more protein.
So I had protein shake. So then immediately after that,
I'm like, holy moly, what did you just do?
(05:22):
Like you're in prep, you got to show next weekend, next week is
peak week. You need to go to the gym right
now. You need to stop what you're
doing or you need to go throw up.
And I've never done that. And I'm like, OK, that's not
realistic. That's just that's going to
start something even worse. You know, that's going to kick
start, maybe a bad repercussion further on down.
(05:44):
So immediately thought, all right, what are you going to do?
You go to the gym, you try to cardio it out, but that's
unrealistic. You know, How do you cardio out
4000 calories and make it actually like you can't erase
it? You can't.
You'd have to walk 25 miles. Yeah, you it would be hours and
hours and hours and I and part of me, I don't know if I
(06:05):
connected with past clients or like recognized maybe how they
think sometimes is like you try to undo it.
You try to over cardio, you know, you feel like you did
something bad. So you got to punish yourself.
You got to do this crazy amount of exertion and just try to
(06:29):
calories in calories out and tryto erase it.
So I talked to myself out of doing that because that would be
an unrealistic thing. So I was going to get up a
little bit earlier this morning,go hit the stairs, get some
extra steps and just kind of move my body.
Well, I slept like crap. My stomach was just wild, which
you could imagine, that's a lot of fat, a lot of food in a short
(06:53):
amount of time and close to bedtime.
So I had my alarm set. I woke up in the night.
I did not sleep well. My body temp was all over the
place. I was restless, I was sore, I
was irritable. My GI, my digestion was all
kinds of craziness. And so my alarm went off.
Or was it going to go off? And I'm like, no, that's, that's
not it. I'm gonna talk to Robert this
(07:13):
morning. So I got up at my normal time.
We came in, we trained, we chat,chatted about it.
And there's no one doing it. It happens.
And if you can recognize the anxiety or the emotion or
whatever that triggers that, I think that's key.
So I'm going to just have to do a little bit of headspace work
and think, all right, what, whatexactly Kick that off?
(07:35):
What triggered that? What, what caused me to do that?
Because I felt completely uncontrolled.
It was an uncontrollable, it's aweird emotion.
And I posted it in the tribe this morning and I've seen a
couple messages and replies streaming from other competitors
or other people that have actually experienced that.
And they're like, hey, man, it happens.
It happened to me. It happened to so and so, blah,
blah, blah. And I think now just today I'm
(07:58):
feeling I woke up super irritable.
Not necessarily because of the food, but just like the
disappointed disappointment in myself.
And like, dude, you just, you just screwed it up.
Like you're screwed now. You might as well just not
compete. You might as well like I had all
these just terrible negative self talks flowing in.
(08:20):
And so I'm glad we talked about it because I'm just going to
stay on point today. I'm going to super hydrate.
Obviously, I know there's some fluid retention.
There's a ton of extra sodium inthe pork rinds I ate and a
little bit in the bricks, but myfood retention's going to be all
over the place. My weight is up like 4 or 5 lbs
from yesterday and I was like super stoked because yesterday I
(08:42):
hit a new lowest weight during our prep for this show and I was
feeling good and I just sabotaged it.
So I feel like I sabotaged myself.
I'm disappointed in myself. I'm disappointed because wah and
disappointment in like with the disappointment you would feel,
(09:03):
you know, as a client of yours. So it's heavy on the head today.
I woke up super irritable, hot, sweaty.
My body temp is still screwy this morning.
My GI, my bathroom activity is alittle bit goofy.
So I'm just hoping that today, tomorrow and over the course of
this week, things kind of level back off.
(09:25):
And I flushed a lot of that extra fluid and everything out
of there. But yeah.
Crazy. It's tricky, ma'am.
And what's what's crazy is like people feel hunger just in the
day-to-day non competitors goingthroughout the day, like if it's
been a while since their last meal or if they're, you know,
hypo hyperglycemic, like their, their hunger is always in the
(09:46):
flux. When you're a competitor and
you're just chronically hungry, there's like a massive
difference. Like, yeah, and and I wasn't
necessarily like, I did not feellike physical hunger.
It was more of like a mental, emotional, yeah state of.
It's a psychological. It was so psychological.
For sure, but it's, it's weird, man.
(10:08):
I mean, obviously the best thingis to not mess up, not deviate,
because then you don't have the feelings of guilt associated
with it and then there's no negative recourse mentally as a
result. But I mean, you're human.
People are human like people. This happens to people.
So then the question becomes, what's the best plan of action
after it's happened? Because you're not going to undo
(10:30):
it. You can't.
Yeah, you can't. Outcardio that I mean you would
literally like when I did that 50 mile March, I think my watch
said I'd burn 10,000 calories. That was 50 miles.
So in order for you to do that, you'd let them go for a freaking
marathon March. You know, not realistic and what
what people make the mistake of doing is they'll they'll try and
do exact what you said, they'll try and out cardio and they're
(10:50):
trying to out train it and or they're trying like not eat it
all the next day. The problem with that is that's
like slippery slope, 'cause thenyou start yo-yo dieting and if
you do something that you beat yourself up for and you try and
do something drastic to correct course, then after that course
correction has been made, you feel like, OK, the damage has
(11:14):
been reversed. You legitimize.
It you legitimize it and then you're like, OK, now I can
justify doing that again if I want to in the future.
And that's where people really get in trouble where it's best
in my opinion. I mean, if it's like something
trivial like 100 calories more, maybe the next day you could do
like 100 calories less or something like that.
But like, if you go like this, then it's best to just like let
(11:39):
yourself sit with it, but then not change anything on the
following days because then you're realistic.
You just accept it for what it is.
And then you feeling frustrated with yourself, like you looks
like next time you're sitting there at home on a Sunday and
you're like, man, that bag of pork rinds and extra brick and
whatever else looks really tempting right now before you go
(12:01):
in there and open it up and eat it.
You're going to be like, wait a minute.
I remember how I felt when this happened and I don't want to
feel that way again more then I want to feel what it's like to
eat that off. Plan.
Then you won't do it. I think you have to own it.
You have to own it. You definitely have to like suck
up and be. So that was the first thing I
(12:21):
wanted to do this morning is like, hey, dude, I I effed up
like I. Yeah, you got to own it, Yeah.
And the best thing you can do, like that's realistic and not an
extreme thing, is like put thoseextra calories to use with some,
you know, heavy compound movements or training this week.
I mean, that would be beneficial.
But yeah, no sense in trying to like do 10 times more cardio or
(12:44):
drastically cut your calories even more or anything like that.
And your body, especially in a prep, I mean your body, there's
like a point at which you can get away with a lot more in the
short term, but you got to be crazy lean in order to have that
little operating window. And a lot of people don't get to
that point, and then they feel like they've got that
(13:05):
flexibility and then it winds upjust totally stagnating them and
losing all their momentum and steam.
Turning into a downward spiral. Too, yes, you don't want that,
but like it's, I mean, the emotional, psychological
component of food and being disciplined in a prep is
honestly the hardest part, but it's good that we have it, you
know, it's good. Like it puts things in
perspective. And I mean when I did my first
(13:27):
prep I didn't deviate at all butI like did everything wrong.
That's when I lost the 80 lbs and 12 weeks starving myself.
Like don't recommend that for myworst statement.
But then I deviated like crazy afterwards and do a reverse
diet. In my 2017 prep I didn't really
deviate but I had one day where I just went to town on Brussels
sprouts. So my total carbs would have
been higher from the Brussels sprouts and.
(13:48):
That's like odd food to choose. Yeah, I had a lot of sodium in
there. And so my weight jumped up 11
lbs the next day. And I like stepped on the scale
and I was so hard on myself, man.
I was like, man, I don't deserveto be called a bodybuilder.
I deserve to step on stage like I'm a failure and you just beat
yourself up. Oh big.
Time. Like, I think we're so hard on
ourselves. Yeah, I am at least.
(14:09):
Oh yeah, for sure, this. Morning.
Yeah, this morning was just AI was just in a terrible mood,
terrible mindset. That's why like after that
happened, like when I did my prep in 23, I literally that was
the probably the first prep where I I didn't deviate at all.
And that was hard. There were moments where I
(14:30):
wanted to, but when it's all said and done, not deviating for
me is way more psychologically healthy than trying to correct
course and do something before. But like there were, there'd be
things like I would eat one of those big Sonic ice full of stir
and then I would go and get another one.
And I'm like, man, I probably had like three of these in a 30
(14:51):
minute window. You know, probably a little
excessive, but like you just your, your perspective changes
the more preps you do and the fact that you didn't try and
course correct and do something drastic today, like that's
levelling up for sure, because like an amateur competitor would
have done just that and wound updoing more damage than not, you
know? Or gone to the toilet and try to
(15:12):
get you know. And I've done that before, you
know, like that was what I went before I found keto.
That's what I was doing, man. Like I would literally binge and
then I would purge. And you'd never done that.
No, yeah, that's that's is not where you want to be, man.
I mean. Last time I purged was an
alcohol into his purge. Like, yeah, and that was in my
youth. So when when you're doing stuff
(15:32):
like that, it's a really downward spiral, yeah.
I feel like I feel like you would end up turning it into a
habit. Oh, yeah, for sure.
And then you just do things thatmake no sense, like the person
on the outside looking in be like, what the hell is the
matter with you? Like I remember I went to the
steakhouse one time and I got like this massive steak and
signs this was way before keto and they had a dessert like all
(15:55):
this stuff was for the family and I was getting I was the only
person in the restaurant and I was eating all of this stuff and
I got this brownie cake thing that was like literally like a
foot by foot square like a boy. And I ate like half of it, got
sick, took the rest of it in A to go box.
Was walking around outside, puked at some hotel, walked into
some hotel lobby, went to their bathroom, puked it all up.
(16:17):
And then I was sitting there afterwards beating myself up for
it. And then I sat down on one of
their hotel lobby benches and ate the rest of the brownie.
It's like no sense in that at all, you know?
So like, yeah, you don't want that.
You don't want that at all. But you know, you, you recognize
who you are, where you're at. You're self aware enough to see,
OK, what's the best course of action going forward?
(16:38):
And then you just get better and.
You jump right back on. You have to jump right back on
you. Jump right back on.
People turn something like that into, well, I screwed up the
whole week. I'm just gonna, you know, I'll
get back on track on Monday or I'll get back on track in two
days or the start of the month or whatever.
And you're like, I screwed it up.
It's it's like what's that saying if if you get a flat
(17:01):
tire, you don't go slash all theother 3 tires, you fix your one
flat tire and keep driving so. And you got to realize too that
the other competitors are struggling with the same thing.
You know, like you might think that you don't deserve a step on
stage, but the other competitorsmay be going through the exact
same thing. Maybe some of them have binged
and like. There's a lot of eating
disorders and tendencies in the competitive world.
(17:23):
It runs rampant. But you get better, like I get
better every single year. You get better every single like
this is the first offseason I'veever done or I've like tracked
my intake throughout the offseason.
You know, I feel like that's going to be super insightful.
And this is the first year I've done it.
You know, like once you, you just level up each time and you
(17:44):
know, next time you go through aprep, you won't deviate.
I mean, next time you go througha prep, I mean 2027 and I ain't
going to be deviating. No, I know.
And part of me is like, all right, you're going to be on
stage on Saturday of next weekend and you're going to be
thinking, you're going to be fixated on this, this day that I
screwed up and over ate. I'm going to be like, shoot, it
could have been a little bit leaner, a little bit tighter, a
little bit lighter weight, a little bit better.
(18:06):
But that's neither neither here nor there and not going to
change it now. So.
Yeah, it's not going to change it now, but the best thing you
can do is like take all those thoughts and feelings, put them
in your little cookie jar, so tospeak, and like pull those out
when you need them the next time.
It's like I remember how I felt then.
I don't want to feel that way now.
Let's not do this again. And I'm the kind of guy that
(18:27):
puts like, post it notes on stuff.
So I probably will put like a little post it note on the
refrigerator or the cabinet dooror something and say, hey,
remember last time question mark, you know, smiling.
Face, that's actually a really good trick.
You know, I've never done that, but I can see that being super
helpful. Like if you've got a pantry with
a whole bunch of peanut butter up on that top shelf, like put a
little sticky note on that peanut butter.
(18:47):
Like, did you weigh this out? Yeah.
Is it what you were supposed? To be consuming, just put it on
my scale. I'll throw the scale away.
Yeah. So, yeah, so that's that's a way
to kick start the podcast, I guess.
Yeah, and I appreciate you beingtransparent and vulnerable with
a man like that. I mean, you're a coach.
Coach is messed up, too. We're all humans, you know,
We're all going through. And it makes you honestly a more
(19:08):
relatable coach because your clientele, I mean, they're
battling with this on a regular basis and they don't have that
perspective that you do. They haven't competed as long as
you have. I'm totally down to be
transparent. Like that's, I think that's key.
You just got to just kind of whoyou are as a character.
You just got to own it. What's the next topic we're
going to tackle? Well buttered Maple pecan just
came out. Buttered Maple pecan just came
(19:28):
out, so one of our seasonal favorites, the fall favorites
are autumn brick butter made pecan.
Man, man, is that good? Yeah, like this is, I guess.
It's one of my favorite bricks, hands down, no questions asked.
If if you could ask me what my favorite even flavours across
the board out of all flavours we've launched, this is
(19:49):
definitely top tier. Crystal will make like truffles,
like dessert style truffles. You guys made me a massive
truffle the very first time I came and visited.
Yep. I remember and you had melted, I
think there was butter Maple pecan.
It was one of the toppings that you had on your smorgasbord of.
Which is way better than syrup or something like people that
put syrup on pancakes like just melt you down.
(20:09):
Buttermaker pecan bricks smothered that all on top chunk.
And pecans in there and pecan butter in there.
It's the way to go. So by the time this goes live,
we probably will have already announced that the Tala
version's coming out. Yes.
So we made the Buttermaker pecanthat went live last Sunday.
There's still some on the site because we got this pout of
Maple pecan flavored protein andall of the ingredients, the
(20:33):
pecan pieces, all that good stuff.
We're like man, let's make some tallow butter Maple pecan as
well. So last week we made all cacao
based buttermap pecan. This week we're going to make
all tallow based buttered Maple pecan and that's going to be
dropping this Sunday. So back-to-back weekends of
buttered Maple pecan. Yep.
And if there's any of the butterbased version still on the site,
(20:56):
you guys will be able to get a couple of each, Yeah.
Whatever. We've honestly got like we've
been going ham, as they say in the kitchen, like there's pretty
much everything is in stock right now.
We're running pretty low on someof them.
So I think Primal Fudge is aboutto sell out.
Toasted almond coconut isn't yet.
Back toasted almond coconuts. Not yet got that?
That's off the site right now, but we'll be making more of that
(21:18):
soon. But we, we just restocked mocha.
We still have some cake pop. We still have some primal fudge
peanut butter. Hallelujah is almost sold out,
but we're going to be making some more of that in the not too
distant future. So the bricks are abundant,
right? Now, Yep, we have been levelling
up on ingredients and productionand everything because everybody
likes to see them in stock and we got a pretty awesome 1 coming
(21:39):
in October. Yeah, we can't.
We can't talk too much about that.
But we got a brand spanking new.Never been launched before.
And it's pretty good. What else we got cooking, we
got. So I did the conference this
past week and I spoke at Low Carb for better Health, which
was awesome. That was in Burns, TN Amanda
Decker put that on. She did a fantastic job, amazing
(22:02):
host. She took care of all the
speakers, put us up in a nice place.
It was great. Like the conference itself was
awesome. I LED like a workout program in
the park for people that were interested on Friday, and then I
spoke on Saturday. But they had lots of great
speakers. There was, you know, deep dive
topics on cholesterol, heart health.
Ken Berry was there talking about proper human diet, but
(22:22):
he's also talking about like just state of society right now,
which is a good conversation we're talking about.
They did a deep dive on exogenous ketones.
What else are we talking about? We talked about everything, but
it was good. Good questions, good people,
friendly conversation. More of an intimate smaller.
I think it was like there was more than 200 attendees there
(22:45):
total. I think it was like 230 or
something like that. So not crazy big, but not super
small. You're a pretty good number.
And it was in this really cool venue in Tennessee.
So like there was a bunch of nature trails, so I'd go on like
a run at on the park, like in this nature trail every day I
was there. So that was nicer.
I didn't run yesterday, but pretty much every day.
(23:07):
So that was nice. And then the the last day she
had us over her place for dinnerand her husband cooked all kinds
of good stuff. Like he's a big hunter.
So he had smoked some venison, he had some bacon, he had some
burgers, he had some roasted marrow bones, he had some
brisket. Nice.
How is that? What's that the the roasted
marrow bones? They're good.
You never had them. Nope.
(23:28):
Oh man, you're missing out. It's kind of weird because like
you, you get the bones. They're all like, you know, cut
2 inches long or so and you roast them and then like all
that's good marrow is on the inside.
You just scoop that out with a knife or a spoon.
And then I'll just typically usethat as a topping for the rest
of my meat. So I'll.
Just scoop that out. What do you say?
Is that kind of like butter consistency or like spreadable
(23:48):
or what? It's kind of like the
consistency of snot, honestly, you know, which is not sounding
very appetizing. Mucousy kind of mucousy.
Yeah, But it's a really. I don't know if I want it right
now. No, it's kind of like, I don't
know. I mean, what do you think Chip
Mare bones looks like snot right?
Man, I. I don't know if it goes snotty
because snotty's kind of. Shotty.
(24:10):
It's more it's a matte snot, a dull snot.
But what is it? What's the flavor like?
Is it it's like rich, fatty, OK goodness, you know, but it's
super nutrient dense. It's delicious, really high fat
content. But yeah, I'll get that, scoop
it out, put that on my meat, andthen yeah, it's like the world's
best condiment. Nice.
So that was tasty. If you were to weigh that out,
(24:31):
would you just measure it as like a butter or a animal fat?
But you can look up bone marrow and then it pops up in
chronometer. That's what I did.
So like I just scooped it out and you can weigh it out and
know what it's what it is. But you're not getting that much
out of each bone. Like each, you know, 2 inch, one
inch bone slice. You know, you're getting what's
in the inside of the bone. So I mean it might be like half
(24:52):
a tablespoon per bone, so not very much, but really rich have.
To try that. So yeah, that was good.
And then so I was at the conference this weekend.
You had a backstage trainer passbecause Ralph, our employee
who's 63 years old and stepped on stage for the first time,
competed in Hot Springs along with my client, Joe Davis, and
you got to see all of that. Had I not been the conference, I
(25:15):
would 100% been there, but I'd already committed to the
conference before they signed up.
I went on your behalf. Yep.
I got your training. On my behalf, Yep.
Talk a little bit about that. You were there.
I wasn't. That was awesome.
They did a split format so they did prejudging in the morning.
That started at 11 and they started with the guys Men's
physique. So Ralph, he was doing Masters
Men's physique. He was one of the first
(25:36):
categories to go up and he nailed it.
It was awesome. He had.
He told us he had more fun than he was anticipating.
He's the oldest guy there. He was the oldest competitor on
stage that day. And he looked, I mean, like he
was telling us in the meeting, like when people realized how
old he was, he was like instant hero because.
He was saying that there was some some older guys backstage
that he assumed based on their appearance were, were the oldest
(26:00):
guys or older than him. And he went up and, you know,
chatted with a bunch of the guysand turns out he was the oldest
and he looked phenomenal. He did great.
There's an NPC sanctions show. It was very high paced, very
quick. The venue was a Convention
Center, so they hadn't had it set up in just a big Expo hall.
Bunch of removable chairs, kind of all just lined up.
(26:22):
You know, typically what they do, they brought in their own
lighting and sound system and all that kind of stuff, but very
high paced. They did prejudging at 11.
So I watched Ralph, watched a lot of the other classes,
watched Joe Joe nailed it. They both looked great backstage
eating key to bricks, of course,took some pictures.
And then we kind of, I hung out and watched the other classes
and then went for a walk and kind of went and kicked my feet
(26:44):
up and stuff in the hotel. It was nice because of the host
hotel was actually connected right around the corner
connected to the Convention Center.
So competitors or spectators or whoever was using the host hotel
could just walk indoors, you know, down the hallway.
So you set me up with the room there.
So thank you for that. I, I went back to the room
couple hours, charged my phone, charged myself, kicked my feet
(27:05):
up and then we went back to the evening show.
The awards portion of it on at five 5:00 PM that kicked off had
quite a few more people. It was a full house for the
awards. Some of the people were buying,
you know, the all day passes going in and they were going to
come back, but it wasn't a ton of people in and out of
prejudging. I could see where people were
(27:27):
showing up for prejudging to just like watch their family
member or their friend or their coached client or whatever and
then they would leave. So it was like in and out, in
and out. But the evening show it was, it
was packed. It was a packed house.
There's people standing, people in all the chairs, craziness
backstage. People were staying for like the
whole show or staying quite a bit longer.
There was families in there. It was fun.
(27:48):
It's, it's really fun being at an event, seeing everybody's
hard work, seeing all the camaraderie, seeing and hearing
the crowds hollering. They did a good job putting it
on. The presentations were good.
They gave them a little bit moretime in the night show to kind
of just show off a little bit orjust hit their poses a little
bit. The morning was super fast.
(28:11):
Like Ralph was saying, you know,when we do our practice posing
and holds and stuff here at workweekly, you have us hold our
poses for 60 seconds and try to endure that 62nd duration with
decent flex, you know, and that's, that's exhausting.
And when he came out and he was telling us this for prejudging,
(28:32):
they're like, all right, front pose, quarter turn, back pose,
quarter turn. All right.
Thanks, guys. And like, I don't know how those
judges can do that because they're scoring so quickly and
then on to the next class, on tothe next class, on to the next.
Class. It's pretty typical for MPC.
And honestly, man, like, like when I compete, I look better
(28:53):
the longer I stand on stage 'cause I'm, you know, flexing
longer, my muscles fill out more.
But also too, like, if you're out there posing for a longer
period of time, the judges can tell who's actually conditioned.
So it makes them work for it that much more.
So I like it when the judges make them work for it.
I agree. I agree.
Like, you know, you see guys in a lot of times first time
competitors or they they're not super seasoned or they don't
(29:15):
obviously didn't practice much and they're quivering and
they're shaking. And I'm guilty of that too.
But the longer they hold you outthere, the more it
differentiates the guys who. I mean, I was, I was test judge
in a show last year and the guy that I had pegged to win, you
know, when they all came out there and I was judging him and
I was with the other judges and we were just looking at
(29:37):
everybody. I don't know how long they had
him on stage in total, but the guy that I had pegged to win
looked phenomenal. And then as they continue to
make him flex and hold and, you know, move people around back
and forth, like he just got worse and worse and worse.
And this other guy got better and better and better.
So like, all the judges had him pegged at 1st and then by the
end of it, he was like third, I think.
(29:57):
And other people had moved up. And it's like, you can't cheat
that. Like when you are forced to
work, it's like, OK, the people that win first place deserve to
win first place. Agreed.
So Ralph did phenomenal. He took home some hardware.
Joe did, absolutely, Yeah. And he went back out for the
overall. And they had a couple of the
(30:18):
guys up there. And to do that one, it was just
like he was, I wouldn't even saya genetic freak because it
wasn't genetics, you know, but. He's a pharmacological.
Freak Yeah, yeah, yeah. So it was fun, super a lot of
fun. So good job Joe, good job, Ralph
They. Yeah, I'm, I'm super proud of
Ralph and Joe. I mean, Ralph, I wrote about
this in my newsletter, but he's been working with just for just
(30:39):
over a year at. Keto Brick.
At keto, Brick started keto after starting here.
You know, we convinced him to goketo.
He's been keto. And he was, he was kind of like,
what? What?
Yeah, he was a little bit hesitant, kind of.
He was working at a as a forklift driver at Swans and he
was like eating their pies, liketheir chicken pot pie and
(31:01):
dessert pies like daily as a staple.
And he was always relatively healthy because he's got like a
farm. You're working on them.
But like, came here, wanted to lean out a little bit.
We got him on keto and then he just like started looking more
and more jacked. He was very receptive.
Yeah, he Tell us more about this.
So tell us about that. What are you guys?
What are you eating? What are you doing?
(31:21):
How do you you know that's cool?And then we, I don't remember
even when I posed the idea to him.
I'm like, man, you should compete, Ralph, like you, you're
in your 60s. You look freaking amazing.
You got bigger forms and more vascularity than I do.
It's like, let's let's get you dialed in for a show and
actually get you step on stage. And he's.
I thought he was going to be like hell no, But no, he was
(31:43):
like, OK. Yeah.
I'll do it. So we've been, you know,
prepping him and he got all tanned up and he freaking rocked
a man 63 years old, super proud of him.
And Joe, you know, I've worked with him for three competitive
seasons now, I guess, and he gets better and better and
better. And he's in his 50s and he's
actually got one more show this year.
(32:04):
He's qualified for the Olympia. That'll be awesome.
So he's going to be competing atthe amateur Olympia in October
in a few weeks. And it's like, how cool is that
man? Like, you know, in his 50s on
the Olympia stage, which is something he's always wanted to
do. Like, I don't know.
I mean, I love competing. I love competing, but I love
coaching too. I love working with people,
seeing the excitement on their face.
I think I'm really going to lovepromoting after this is all said
(32:26):
and done. I.
Think it'll be? Like man, this is this is
awesome too. You're.
Going to try to level it up every year.
Yeah, it's I just love it all. Speaking of the promoting, let's
talk about the show for a littlebit.
So this next week, this is goingto go out on Friday, which means
we're just a few days shy of peak week for the show.
So the the show is on the 27th of September here in Northwest
Arkansas and we talked about it quite a bit in the last episode,
(32:49):
but is there been any changes since the last one that we
should bring people up to speed on?
I guess the deadline for registering we're going to make
this Sunday at midnight. Yeah.
So if you're thinking about it, register before this Sunday at
midnight so we can make sure we're going into peak week with
everything finalized. We got multiple classes that
have already hit the pro qualifying tier.
(33:11):
I think we're maybe just shy onebikini competitor to make that a
a pro qualifier. We got a lot more stuff coming
in. We got a lot more stuff on
order. We got our awards in the works.
We got our medals in the medals look like man.
Been wearing a medal? For this time, I guess.
The medals look awesome. The medals are pretty sweet.
They're the big shiny, oversizedChrome medals with custom neck
(33:35):
bands and everything. Those came in.
We got some more swag coming in that will shout out probably
this week. Did we talk about our random
idea on the last episode? I can't remember.
Which random idea? For keeping people around the
entirety of the show. We.
Didn't talk about that. I.
Don't think we did on the podcast.
OK, So we have an idea, Yo. We are kind of like you were
(33:58):
saying earlier, like shows are typically prejudging a night
show where there's like this massive several hour
intermission, which makes it harder for the competitors to
peak properly for both. Sure.
Plus it's like super drawn out for the attendees.
And I mean, there's some, you know, traditional shows that
have not left until like 10/30, 11:00 PM at night.
And then you just want to go getsomething to eat, but then
everything's closed. So it's not really optimal.
(34:20):
So a lot of shows have been moving to a running format.
There's basically two ways to doa running format.
As you know, you can basically have kind of like a condensed
version of a conventional prejudging and finals with like
a super short 30 minute intermission.
And you have everybody come up, do the prejudging, little
intermission, and then all the awards at the end.
And that's typically what promoters would do, so that
(34:42):
everybody in the audience and all the competitors stay there
until the end. But that's also not really
optimal because then you got to have the competitors come back
out a second time. They may want to try and peek
twice to look great, and it's just more cumbersome.
What we're going to do is what is oftentimes frowned upon
because you know, if you have like bikini come out, then you
(35:03):
award the bikini and then you move to the next category.
Everybody that was in the bikinijust boogies on out of there,
which is not. And there are followers and fans
and all that. Kind of stuff, yeah, yeah.
So we don't want that. We want people to be there for
the entirety of the show. But that is a much more
efficient format because then they're able to peak very
strategically. They're not having to come back
(35:25):
up on stage multiple times. Like it's just a much more
efficient format. So I'm like, well, let's just
make something so freaking enticing that nobody's going to
want to leave early. And that's exactly what we did.
So we got a pretty awesome idea.It's a great idea I like for.
And like, it's going to be awesome.
I'm super excited about it. We're still working on a few of
the details, but rest assured, if y'all are watching, listen to
(35:47):
this. If you're a competitor or an
attendee to the show, you will not want to leave early.
There's cool stuff at the end. There is cool stuff at the end,
so we'll leave it at that, but it's going to be good.
I'm stoked, man. I feel like there's been a lot
that's gone into this. You've put in a ton of work.
We've been working on this for months.
But I feel like this is going tobe, we're going to be very proud
(36:09):
of the. This is like planning a freaking
wedding. Yeah, like so many.
Details. This is my first time doing,
like a big event coordination thing.
Like we did that retreat in February that was somewhat
intensive, but this is like nothing.
Yeah, this is crazy. We got a lot of people, we got a
lot of moving parts. We got a lot of gear, we got a
lot of swag, we got a lot of decor.
(36:31):
We got another banner that just came in takes chip, chip
designed it. We just got a lot of a lot of
stuff above and beyond a lot of stuff.
And there's a lot of, you know, a lot of.
Communication with people that we depend on.
We had a judge, I don't know if we talked about this, but we had
a judge drop out last minute again.
So luckily we've got a backup judge, so we're good there.
(36:51):
Yeah, event coordinating, event planning is no freaking joke,
but I feel very pleased with thetrajectory of this show.
And I'm just excited for the competitors sake.
Like I want to deliver to them. Like I don't take for granted
all the hard work they've put inand I just want to make sure
they're walking away from this. Like yeah that was worth every
freaking 2nd of. It I'm excited to be there as a
(37:13):
competitor, but also plugged into all the detail
orchestration because I'll be able to see first hand, OK,
maybe we could do this this way or this was awesome or this is a
great idea for next year as a competitor.
So I'll be able to even like pick the brains of other
competitors backstage and say, hey man, how's it going?
(37:35):
Or hey, what do you think of this?
Or does this work good? And you know, like it's going to
be all about the competitor. Yeah, 100%.
So you and I are going to need to take a debrief after this for
sure, get organized for the following year, and then do
something to disconnect and relax.
You're not going to get mannys and peddies afterwards.
We're going to give each other mannys and peddies.
(37:57):
Taking too far, man. Too far.
All right, all right. Couples massage maybe?
Couples massage. There you go.
We got to just like, go get our Manny and Peddies while wearing
our medals. Yeah, and they compete, but I'll
still wear a medal. Well, I'm going to win a couple
medals, 100. Percent you are, so that'll be
good. How long are we in Chip 30?
8 minutes. 38 minutes. That's pretty good.
Call it a wrap on that, yeah. Let's do it so next week when we
(38:18):
chat we'll be in peak week. Yeah, crazy.
Let's go into some details on nutritional manipulations and
things kind of get into the weeds on some of that as it
pertains to peak week with the next work podcast.
And we could also talk about celebratory meals, strategic
ways to, you know, best do that,which we're going to talk about
(38:40):
a lot of that on our live call, which by the way, shameless plug
here, we have a weekly live callfor all of our tribe members and
y'all can sign up if that if on that, if you're interested at
ketobodybuilding.com. But I genuinely enjoy those
tribe calls. We get on there, there's a lot
of back and forth, a lot of a lot of dialogue, and everybody's
got the opportunity to come up, share what they want, ask
(39:01):
questions. And it's just cool, man, Because
like, there's so many tribe members that are going to
actually be competing at this show or volunteering at this
show that this is going to also double as like a big reunion.
It's going to be fun to meet a lot of people in person that are
in the tribe that we've been interacting with cross country
or across the globe actually, and then be in person and in
(39:22):
town and backstage. And some of them are helping out
at the at the event. Some of them are just coming to
spectate. Some of them are competing in
it. So it's going to be awesome.
You were saying that you've got your next Oh yeah, experiment
kind of in check. Yeah, I've got my next
experiment idea. I ordered some supplies for it.
(39:42):
Supplies supplies. It involves a lot of canned
fish, so but I'll dive into thatwith the next work podcast.
So we'll talk about experiment, talk about peak week.
I've also got some pretty cool sleep pack things in the works.
So want to talk about that. So we've got a lot to talk about
next week as well. So it's good stuff.
Alright, Joe, until next week, ta ta for now.
(40:04):
Keep it savage. Adios.
I think so. We are roll.
Rolling, Rolling. I'm not gonna do this.
We. Started that one of the other
episodes. Yeah, somebody called us out on
it and said that I wasn't a verygood singer.
Yeah, agreed. Agreed.
Happy Monday. It's Monday this morning.
It is Monday this morning. I was I love Mondays.
You like Mondays? I do like Mondays.
(00:22):
Yeah, I'm glad you like Mondays,Jim.
I'm glad that none of my employees dread Mondays.
I was at AI, was at Harpes the other day getting something.
I think I may have told this to Clancy, and I was there getting
something at the quick checkout line and the woman across the
counter was just like, not very smiley, you know?
(00:42):
Yeah, Was it a Monday? No, it was a Thursday, I think.
And I'm like, hey, how you doing?
She's like, oh, I'm good. I'm like Ewar style and she's
like how are you doing? I'm like, oh, I'm dandy.
And I said something like, what do you got on the day?
I was just trying to make small talk.
And she's like, well, it's Thursday, which is good because
(01:03):
that means it's that much closerto Friday.
And I like Fridays. And I don't know why, because
that means it's just that much closer to Monday.
And I'm just like, so you literally can't win.
Any day of the week is a loss for you.
It's. Just like stressing over any
day. And I'm like, well, that's
unfortunate. I freaking love Mondays.
And I don't know, I feel like that's how people should live.
Like you should be excited to wake up every single day.
(01:24):
If you wake up that's a you're above ground, that's positive,
you know, so we got a lot to talk about and we say that every
time. But if we really got a lot to
talk about today, I mean, we've got top the top level view.
We get my conference that I justcame back from so we can talk
about them. You were backstage with a
trainer pass for both Joe and Ralph's competition.
(01:45):
That was this past weekend. In Hot Springs?
Yep. In Hot Springs, we got some keto
brick news in the works. We got our competition next week
which is crazy. Next week from the day is peak
week. I feel like not that long ago we
were like, Oh yeah, it's severalweeks or months out and we were
just getting all the work, the details orchestrated, and now
bam, next week, like we're goingto be setting up the venue
(02:07):
literally a week from the day this podcast shoots out.
Yeah, pretty wild, yeah, Means we've also got some discussion
around nutrition manipulations, whether.
Oh yeah. Yeah, yeah, yeah.
So which which do you want to tackle first?
Let's hit my hardcore confessionright off.
The bat hardcore confession. All right, lay it on us.
(02:30):
Yesterday, Sunday, I was coming back from the competition, had
all my meals dialed in like I had pre planned all of my Sunday
nutrition before. My fresh macros were going to
kick off on Monday morning. So I had my meal already in the
fridge, I had my chunk of keto brick, my coffee, all that stuff
was all dialed in. I'm like, all right, I'm going
to just make this the best Sunday ever.
I had a three hour drive, got upsuper early, left before the sun
(02:52):
came up. I was home by like 8:00. 8/30
went to the grocery store, picked up my dogs from boarding,
ran some errands, did some cleaning, got some laundry
going, meal prep for this week, blah blah blah.
All the good things that really fire off a good solid Sunday and
went for a walk, went to the gym, did all the stuff.
And then I'm sitting at home andit's three, 4:00 in the
(03:14):
afternoon and I'm just kind of relaxed and kicking my feet up.
I was tired, exhausted, got a lot of sun it.
Was and you had done an Oman then days you.
Done an Oman that day. So my food was all down the
Hatch and for some reason, I don't know what triggered it.
And I've dealt with this in the past as even being younger I had
just this crazy bout of anxiety that just filled my head, filled
(03:35):
my body. It was head to toe.
And for some reason I turned to food and I've done that in the
past and I don't have junk food.So I didn't binge eat on
anything that was, you know, technically off plan.
It was. You didn't eat anything that you
wouldn't normally eat on a dailybasis.
So, but for some reason this, this crazy head sprung emotion
(03:56):
just encompassed me. It took me by storm and I ate an
entire I think it think the first brick that I I ate 2 full
bricks, which is is what it is now.
I think it was a peanut butter tallow.
Yeah, Like, no, I had some, I had some pork rinds.
I'm like, all right, I'm hungry.I'm I'm anxious.
(04:16):
I recognize it a little bit. And I'm thinking, OK, what's the
least amount of caloric impact? I had a couple cucumbers that
didn't do it. And that was usually my kind of
go to hunger hack or emotion hack.
And then I had some pork rinds, a bowl of pork rinds.
OK, I want some more pork rinds.So then like it kicked, started
this downward spiral. And in the past I've been able
(04:38):
to be like, whoa, whoa, whoa, stop, what are you doing?
But I couldn't talk myself out of it this time.
And within 10 minutes, it's probably 10 or 15 minutes I'd
eaten probably like 4000 calories. 2000 of those were
keto brick. The rest was pork rinds and like
protein shake, cup of protein shakes.
Because my mentality was, all right, Greg, you just way
(05:02):
overdid your fat, but your ratiois going to be all skewed.
Maybe you need to keep your ratio in check.
So I justified with myself that I needed to down more protein.
So I had protein shake. So then immediately after that,
I'm like, holy moly, what did you just do?
(05:22):
Like you're in prep, you got to show next weekend, next week is
peak week. You need to go to the gym right
now. You need to stop what you're
doing or you need to go throw up.
And I've never done that. And I'm like, OK, that's not
realistic. That's just that's going to
start something even worse. You know, that's going to kick
start, maybe a bad repercussion further on down.
(05:44):
So immediately thought, all right, what are you going to do?
You go to the gym, you try to cardio it out, but that's
unrealistic. You know, How do you cardio out
4000 calories and make it actually like you can't erase
it? You can't.
You'd have to walk 25 miles. Yeah, you it would be hours and
hours and hours and I and part of me, I don't know if I
(06:05):
connected with past clients or like recognized maybe how they
think sometimes is like you try to undo it.
You try to over cardio, you know, you feel like you did
something bad. So you got to punish yourself.
You got to do this crazy amount of exertion and just try to
(06:29):
calories in calories out and tryto erase it.
So I talked to myself out of doing that because that would be
an unrealistic thing. So I was going to get up a
little bit earlier this morning,go hit the stairs, get some
extra steps and just kind of move my body.
Well, I slept like crap. My stomach was just wild, which
you could imagine, that's a lot of fat, a lot of food in a short
(06:53):
amount of time and close to bedtime.
So I had my alarm set. I woke up in the night.
I did not sleep well. My body temp was all over the
place. I was restless, I was sore, I
was irritable. My GI, my digestion was all
kinds of craziness. And so my alarm went off.
Or was it going to go off? And I'm like, no, that's, that's
not it. I'm gonna talk to Robert this
(07:13):
morning. So I got up at my normal time.
We came in, we trained, we chat,chatted about it.
And there's no one doing it. It happens.
And if you can recognize the anxiety or the emotion or
whatever that triggers that, I think that's key.
So I'm going to just have to do a little bit of headspace work
and think, all right, what, whatexactly Kick that off?
(07:35):
What triggered that? What, what caused me to do that?
Because I felt completely uncontrolled.
It was an uncontrollable, it's aweird emotion.
And I posted it in the tribe this morning and I've seen a
couple messages and replies streaming from other competitors
or other people that have actually experienced that.
And they're like, hey, man, it happens.
It happened to me. It happened to so and so, blah,
blah, blah. And I think now just today I'm
(07:58):
feeling I woke up super irritable.
Not necessarily because of the food, but just like the
disappointed disappointment in myself.
And like, dude, you just, you just screwed it up.
Like you're screwed now. You might as well just not
compete. You might as well like I had all
these just terrible negative self talks flowing in.
(08:20):
And so I'm glad we talked about it because I'm just going to
stay on point today. I'm going to super hydrate.
Obviously, I know there's some fluid retention.
There's a ton of extra sodium inthe pork rinds I ate and a
little bit in the bricks, but myfood retention's going to be all
over the place. My weight is up like 4 or 5 lbs
from yesterday and I was like super stoked because yesterday I
(08:42):
hit a new lowest weight during our prep for this show and I was
feeling good and I just sabotaged it.
So I feel like I sabotaged myself.
I'm disappointed in myself. I'm disappointed because wah and
disappointment in like with the disappointment you would feel,
(09:03):
you know, as a client of yours. So it's heavy on the head today.
I woke up super irritable, hot, sweaty.
My body temp is still screwy this morning.
My GI, my bathroom activity is alittle bit goofy.
So I'm just hoping that today, tomorrow and over the course of
this week, things kind of level back off.
(09:25):
And I flushed a lot of that extra fluid and everything out
of there. But yeah.
Crazy. It's tricky, ma'am.
And what's what's crazy is like people feel hunger just in the
day-to-day non competitors goingthroughout the day, like if it's
been a while since their last meal or if they're, you know,
hypo hyperglycemic, like their, their hunger is always in the
(09:46):
flux. When you're a competitor and
you're just chronically hungry, there's like a massive
difference. Like, yeah, and and I wasn't
necessarily like, I did not feellike physical hunger.
It was more of like a mental, emotional, yeah state of.
It's a psychological. It was so psychological.
For sure, but it's, it's weird, man.
(10:08):
I mean, obviously the best thingis to not mess up, not deviate,
because then you don't have the feelings of guilt associated
with it and then there's no negative recourse mentally as a
result. But I mean, you're human.
People are human like people. This happens to people.
So then the question becomes, what's the best plan of action
after it's happened? Because you're not going to undo
(10:30):
it. You can't.
Yeah, you can't. Outcardio that I mean you would
literally like when I did that 50 mile March, I think my watch
said I'd burn 10,000 calories. That was 50 miles.
So in order for you to do that, you'd let them go for a freaking
marathon March. You know, not realistic and what
what people make the mistake of doing is they'll they'll try and
do exact what you said, they'll try and out cardio and they're
(10:50):
trying to out train it and or they're trying like not eat it
all the next day. The problem with that is that's
like slippery slope, 'cause thenyou start yo-yo dieting and if
you do something that you beat yourself up for and you try and
do something drastic to correct course, then after that course
correction has been made, you feel like, OK, the damage has
(11:14):
been reversed. You legitimize.
It you legitimize it and then you're like, OK, now I can
justify doing that again if I want to in the future.
And that's where people really get in trouble where it's best
in my opinion. I mean, if it's like something
trivial like 100 calories more, maybe the next day you could do
like 100 calories less or something like that.
But like, if you go like this, then it's best to just like let
(11:39):
yourself sit with it, but then not change anything on the
following days because then you're realistic.
You just accept it for what it is.
And then you feeling frustrated with yourself, like you looks
like next time you're sitting there at home on a Sunday and
you're like, man, that bag of pork rinds and extra brick and
whatever else looks really tempting right now before you go
(12:01):
in there and open it up and eat it.
You're going to be like, wait a minute.
I remember how I felt when this happened and I don't want to
feel that way again more then I want to feel what it's like to
eat that off. Plan.
Then you won't do it. I think you have to own it.
You have to own it. You definitely have to like suck
up and be. So that was the first thing I
(12:21):
wanted to do this morning is like, hey, dude, I I effed up
like I. Yeah, you got to own it, Yeah.
And the best thing you can do, like that's realistic and not an
extreme thing, is like put thoseextra calories to use with some,
you know, heavy compound movements or training this week.
I mean, that would be beneficial.
But yeah, no sense in trying to like do 10 times more cardio or
(12:44):
drastically cut your calories even more or anything like that.
And your body, especially in a prep, I mean your body, there's
like a point at which you can get away with a lot more in the
short term, but you got to be crazy lean in order to have that
little operating window. And a lot of people don't get to
that point, and then they feel like they've got that
(13:05):
flexibility and then it winds upjust totally stagnating them and
losing all their momentum and steam.
Turning into a downward spiral. Too, yes, you don't want that,
but like it's, I mean, the emotional, psychological
component of food and being disciplined in a prep is
honestly the hardest part, but it's good that we have it, you
know, it's good. Like it puts things in
perspective. And I mean when I did my first
(13:27):
prep I didn't deviate at all butI like did everything wrong.
That's when I lost the 80 lbs and 12 weeks starving myself.
Like don't recommend that for myworst statement.
But then I deviated like crazy afterwards and do a reverse
diet. In my 2017 prep I didn't really
deviate but I had one day where I just went to town on Brussels
sprouts. So my total carbs would have
been higher from the Brussels sprouts and.
(13:48):
That's like odd food to choose. Yeah, I had a lot of sodium in
there. And so my weight jumped up 11
lbs the next day. And I like stepped on the scale
and I was so hard on myself, man.
I was like, man, I don't deserveto be called a bodybuilder.
I deserve to step on stage like I'm a failure and you just beat
yourself up. Oh big.
Time. Like, I think we're so hard on
ourselves. Yeah, I am at least.
(14:09):
Oh yeah, for sure, this. Morning.
Yeah, this morning was just AI was just in a terrible mood,
terrible mindset. That's why like after that
happened, like when I did my prep in 23, I literally that was
the probably the first prep where I I didn't deviate at all.
And that was hard. There were moments where I
(14:30):
wanted to, but when it's all said and done, not deviating for
me is way more psychologically healthy than trying to correct
course and do something before. But like there were, there'd be
things like I would eat one of those big Sonic ice full of stir
and then I would go and get another one.
And I'm like, man, I probably had like three of these in a 30
(14:51):
minute window. You know, probably a little
excessive, but like you just your, your perspective changes
the more preps you do and the fact that you didn't try and
course correct and do something drastic today, like that's
levelling up for sure, because like an amateur competitor would
have done just that and wound updoing more damage than not, you
know? Or gone to the toilet and try to
(15:12):
get you know. And I've done that before, you
know, like that was what I went before I found keto.
That's what I was doing, man. Like I would literally binge and
then I would purge. And you'd never done that.
No, yeah, that's that's is not where you want to be, man.
I mean. Last time I purged was an
alcohol into his purge. Like, yeah, and that was in my
youth. So when when you're doing stuff
(15:32):
like that, it's a really downward spiral, yeah.
I feel like I feel like you would end up turning it into a
habit. Oh, yeah, for sure.
And then you just do things thatmake no sense, like the person
on the outside looking in be like, what the hell is the
matter with you? Like I remember I went to the
steakhouse one time and I got like this massive steak and
signs this was way before keto and they had a dessert like all
(15:55):
this stuff was for the family and I was getting I was the only
person in the restaurant and I was eating all of this stuff and
I got this brownie cake thing that was like literally like a
foot by foot square like a boy. And I ate like half of it, got
sick, took the rest of it in A to go box.
Was walking around outside, puked at some hotel, walked into
some hotel lobby, went to their bathroom, puked it all up.
(16:17):
And then I was sitting there afterwards beating myself up for
it. And then I sat down on one of
their hotel lobby benches and ate the rest of the brownie.
It's like no sense in that at all, you know?
So like, yeah, you don't want that.
You don't want that at all. But you know, you, you recognize
who you are, where you're at. You're self aware enough to see,
OK, what's the best course of action going forward?
(16:38):
And then you just get better and.
You jump right back on. You have to jump right back on
you. Jump right back on.
People turn something like that into, well, I screwed up the
whole week. I'm just gonna, you know, I'll
get back on track on Monday or I'll get back on track in two
days or the start of the month or whatever.
And you're like, I screwed it up.
It's it's like what's that saying if if you get a flat
(17:01):
tire, you don't go slash all theother 3 tires, you fix your one
flat tire and keep driving so. And you got to realize too that
the other competitors are struggling with the same thing.
You know, like you might think that you don't deserve a step on
stage, but the other competitorsmay be going through the exact
same thing. Maybe some of them have binged
and like. There's a lot of eating
disorders and tendencies in the competitive world.
(17:23):
It runs rampant. But you get better, like I get
better every single year. You get better every single like
this is the first offseason I'veever done or I've like tracked
my intake throughout the offseason.
You know, I feel like that's going to be super insightful.
And this is the first year I've done it.
You know, like once you, you just level up each time and you
(17:44):
know, next time you go through aprep, you won't deviate.
I mean, next time you go througha prep, I mean 2027 and I ain't
going to be deviating. No, I know.
And part of me is like, all right, you're going to be on
stage on Saturday of next weekend and you're going to be
thinking, you're going to be fixated on this, this day that I
screwed up and over ate. I'm going to be like, shoot, it
could have been a little bit leaner, a little bit tighter, a
little bit lighter weight, a little bit better.
(18:06):
But that's neither neither here nor there and not going to
change it now. So.
Yeah, it's not going to change it now, but the best thing you
can do is like take all those thoughts and feelings, put them
in your little cookie jar, so tospeak, and like pull those out
when you need them the next time.
It's like I remember how I felt then.
I don't want to feel that way now.
Let's not do this again. And I'm the kind of guy that
(18:27):
puts like, post it notes on stuff.
So I probably will put like a little post it note on the
refrigerator or the cabinet dooror something and say, hey,
remember last time question mark, you know, smiling.
Face, that's actually a really good trick.
You know, I've never done that, but I can see that being super
helpful. Like if you've got a pantry with
a whole bunch of peanut butter up on that top shelf, like put a
little sticky note on that peanut butter.
(18:47):
Like, did you weigh this out? Yeah.
Is it what you were supposed? To be consuming, just put it on
my scale. I'll throw the scale away.
Yeah. So, yeah, so that's that's a way
to kick start the podcast, I guess.
Yeah, and I appreciate you beingtransparent and vulnerable with
a man like that. I mean, you're a coach.
Coach is messed up, too. We're all humans, you know,
We're all going through. And it makes you honestly a more
(19:08):
relatable coach because your clientele, I mean, they're
battling with this on a regular basis and they don't have that
perspective that you do. They haven't competed as long as
you have. I'm totally down to be
transparent. Like that's, I think that's key.
You just got to just kind of whoyou are as a character.
You just got to own it. What's the next topic we're
going to tackle? Well buttered Maple pecan just
came out. Buttered Maple pecan just came
(19:28):
out, so one of our seasonal favorites, the fall favorites
are autumn brick butter made pecan.
Man, man, is that good? Yeah, like this is, I guess.
It's one of my favorite bricks, hands down, no questions asked.
If if you could ask me what my favorite even flavours across
the board out of all flavours we've launched, this is
(19:49):
definitely top tier. Crystal will make like truffles,
like dessert style truffles. You guys made me a massive
truffle the very first time I came and visited.
Yep. I remember and you had melted, I
think there was butter Maple pecan.
It was one of the toppings that you had on your smorgasbord of.
Which is way better than syrup or something like people that
put syrup on pancakes like just melt you down.
(20:09):
Buttermaker pecan bricks smothered that all on top chunk.
And pecans in there and pecan butter in there.
It's the way to go. So by the time this goes live,
we probably will have already announced that the Tala
version's coming out. Yes.
So we made the Buttermaker pecanthat went live last Sunday.
There's still some on the site because we got this pout of
Maple pecan flavored protein andall of the ingredients, the
(20:33):
pecan pieces, all that good stuff.
We're like man, let's make some tallow butter Maple pecan as
well. So last week we made all cacao
based buttermap pecan. This week we're going to make
all tallow based buttered Maple pecan and that's going to be
dropping this Sunday. So back-to-back weekends of
buttered Maple pecan. Yep.
And if there's any of the butterbased version still on the site,
(20:56):
you guys will be able to get a couple of each, Yeah.
Whatever. We've honestly got like we've
been going ham, as they say in the kitchen, like there's pretty
much everything is in stock right now.
We're running pretty low on someof them.
So I think Primal Fudge is aboutto sell out.
Toasted almond coconut isn't yet.
Back toasted almond coconuts. Not yet got that?
That's off the site right now, but we'll be making more of that
(21:18):
soon. But we, we just restocked mocha.
We still have some cake pop. We still have some primal fudge
peanut butter. Hallelujah is almost sold out,
but we're going to be making some more of that in the not too
distant future. So the bricks are abundant,
right? Now, Yep, we have been levelling
up on ingredients and productionand everything because everybody
likes to see them in stock and we got a pretty awesome 1 coming
(21:39):
in October. Yeah, we can't.
We can't talk too much about that.
But we got a brand spanking new.Never been launched before.
And it's pretty good. What else we got cooking, we
got. So I did the conference this
past week and I spoke at Low Carb for better Health, which
was awesome. That was in Burns, TN Amanda
Decker put that on. She did a fantastic job, amazing
(22:02):
host. She took care of all the
speakers, put us up in a nice place.
It was great. Like the conference itself was
awesome. I LED like a workout program in
the park for people that were interested on Friday, and then I
spoke on Saturday. But they had lots of great
speakers. There was, you know, deep dive
topics on cholesterol, heart health.
Ken Berry was there talking about proper human diet, but
(22:22):
he's also talking about like just state of society right now,
which is a good conversation we're talking about.
They did a deep dive on exogenous ketones.
What else are we talking about? We talked about everything, but
it was good. Good questions, good people,
friendly conversation. More of an intimate smaller.
I think it was like there was more than 200 attendees there
(22:45):
total. I think it was like 230 or
something like that. So not crazy big, but not super
small. You're a pretty good number.
And it was in this really cool venue in Tennessee.
So like there was a bunch of nature trails, so I'd go on like
a run at on the park, like in this nature trail every day I
was there. So that was nicer.
I didn't run yesterday, but pretty much every day.
(23:07):
So that was nice. And then the the last day she
had us over her place for dinnerand her husband cooked all kinds
of good stuff. Like he's a big hunter.
So he had smoked some venison, he had some bacon, he had some
burgers, he had some roasted marrow bones, he had some
brisket. Nice.
How is that? What's that the the roasted
marrow bones? They're good.
You never had them. Nope.
(23:28):
Oh man, you're missing out. It's kind of weird because like
you, you get the bones. They're all like, you know, cut
2 inches long or so and you roast them and then like all
that's good marrow is on the inside.
You just scoop that out with a knife or a spoon.
And then I'll just typically usethat as a topping for the rest
of my meat. So I'll.
Just scoop that out. What do you say?
Is that kind of like butter consistency or like spreadable
(23:48):
or what? It's kind of like the
consistency of snot, honestly, you know, which is not sounding
very appetizing. Mucousy kind of mucousy.
Yeah, But it's a really. I don't know if I want it right
now. No, it's kind of like, I don't
know. I mean, what do you think Chip
Mare bones looks like snot right?
Man, I. I don't know if it goes snotty
because snotty's kind of. Shotty.
(24:10):
It's more it's a matte snot, a dull snot.
But what is it? What's the flavor like?
Is it it's like rich, fatty, OK goodness, you know, but it's
super nutrient dense. It's delicious, really high fat
content. But yeah, I'll get that, scoop
it out, put that on my meat, andthen yeah, it's like the world's
best condiment. Nice.
So that was tasty. If you were to weigh that out,
(24:31):
would you just measure it as like a butter or a animal fat?
But you can look up bone marrow and then it pops up in
chronometer. That's what I did.
So like I just scooped it out and you can weigh it out and
know what it's what it is. But you're not getting that much
out of each bone. Like each, you know, 2 inch, one
inch bone slice. You know, you're getting what's
in the inside of the bone. So I mean it might be like half
(24:52):
a tablespoon per bone, so not very much, but really rich have.
To try that. So yeah, that was good.
And then so I was at the conference this weekend.
You had a backstage trainer passbecause Ralph, our employee
who's 63 years old and stepped on stage for the first time,
competed in Hot Springs along with my client, Joe Davis, and
you got to see all of that. Had I not been the conference, I
(25:15):
would 100% been there, but I'd already committed to the
conference before they signed up.
I went on your behalf. Yep.
I got your training. On my behalf, Yep.
Talk a little bit about that. You were there.
I wasn't. That was awesome.
They did a split format so they did prejudging in the morning.
That started at 11 and they started with the guys Men's
physique. So Ralph, he was doing Masters
Men's physique. He was one of the first
(25:36):
categories to go up and he nailed it.
It was awesome. He had.
He told us he had more fun than he was anticipating.
He's the oldest guy there. He was the oldest competitor on
stage that day. And he looked, I mean, like he
was telling us in the meeting, like when people realized how
old he was, he was like instant hero because.
He was saying that there was some some older guys backstage
that he assumed based on their appearance were, were the oldest
(26:00):
guys or older than him. And he went up and, you know,
chatted with a bunch of the guysand turns out he was the oldest
and he looked phenomenal. He did great.
There's an NPC sanctions show. It was very high paced, very
quick. The venue was a Convention
Center, so they hadn't had it set up in just a big Expo hall.
Bunch of removable chairs, kind of all just lined up.
(26:22):
You know, typically what they do, they brought in their own
lighting and sound system and all that kind of stuff, but very
high paced. They did prejudging at 11.
So I watched Ralph, watched a lot of the other classes,
watched Joe Joe nailed it. They both looked great backstage
eating key to bricks, of course,took some pictures.
And then we kind of, I hung out and watched the other classes
and then went for a walk and kind of went and kicked my feet
(26:44):
up and stuff in the hotel. It was nice because of the host
hotel was actually connected right around the corner
connected to the Convention Center.
So competitors or spectators or whoever was using the host hotel
could just walk indoors, you know, down the hallway.
So you set me up with the room there.
So thank you for that. I, I went back to the room
couple hours, charged my phone, charged myself, kicked my feet
(27:05):
up and then we went back to the evening show.
The awards portion of it on at five 5:00 PM that kicked off had
quite a few more people. It was a full house for the
awards. Some of the people were buying,
you know, the all day passes going in and they were going to
come back, but it wasn't a ton of people in and out of
prejudging. I could see where people were
(27:27):
showing up for prejudging to just like watch their family
member or their friend or their coached client or whatever and
then they would leave. So it was like in and out, in
and out. But the evening show it was, it
was packed. It was a packed house.
There's people standing, people in all the chairs, craziness
backstage. People were staying for like the
whole show or staying quite a bit longer.
There was families in there. It was fun.
(27:48):
It's, it's really fun being at an event, seeing everybody's
hard work, seeing all the camaraderie, seeing and hearing
the crowds hollering. They did a good job putting it
on. The presentations were good.
They gave them a little bit moretime in the night show to kind
of just show off a little bit orjust hit their poses a little
bit. The morning was super fast.
(28:11):
Like Ralph was saying, you know,when we do our practice posing
and holds and stuff here at workweekly, you have us hold our
poses for 60 seconds and try to endure that 62nd duration with
decent flex, you know, and that's, that's exhausting.
And when he came out and he was telling us this for prejudging,
(28:32):
they're like, all right, front pose, quarter turn, back pose,
quarter turn. All right.
Thanks, guys. And like, I don't know how those
judges can do that because they're scoring so quickly and
then on to the next class, on tothe next class, on to the next.
Class. It's pretty typical for MPC.
And honestly, man, like, like when I compete, I look better
(28:53):
the longer I stand on stage 'cause I'm, you know, flexing
longer, my muscles fill out more.
But also too, like, if you're out there posing for a longer
period of time, the judges can tell who's actually conditioned.
So it makes them work for it that much more.
So I like it when the judges make them work for it.
I agree. I agree.
Like, you know, you see guys in a lot of times first time
competitors or they they're not super seasoned or they don't
(29:15):
obviously didn't practice much and they're quivering and
they're shaking. And I'm guilty of that too.
But the longer they hold you outthere, the more it
differentiates the guys who. I mean, I was, I was test judge
in a show last year and the guy that I had pegged to win, you
know, when they all came out there and I was judging him and
I was with the other judges and we were just looking at
(29:37):
everybody. I don't know how long they had
him on stage in total, but the guy that I had pegged to win
looked phenomenal. And then as they continue to
make him flex and hold and, you know, move people around back
and forth, like he just got worse and worse and worse.
And this other guy got better and better and better.
So like, all the judges had him pegged at 1st and then by the
end of it, he was like third, I think.
(29:57):
And other people had moved up. And it's like, you can't cheat
that. Like when you are forced to
work, it's like, OK, the people that win first place deserve to
win first place. Agreed.
So Ralph did phenomenal. He took home some hardware.
Joe did, absolutely, Yeah. And he went back out for the
overall. And they had a couple of the
(30:18):
guys up there. And to do that one, it was just
like he was, I wouldn't even saya genetic freak because it
wasn't genetics, you know, but. He's a pharmacological.
Freak Yeah, yeah, yeah. So it was fun, super a lot of
fun. So good job Joe, good job, Ralph
They. Yeah, I'm, I'm super proud of
Ralph and Joe. I mean, Ralph, I wrote about
this in my newsletter, but he's been working with just for just
(30:39):
over a year at. Keto Brick.
At keto, Brick started keto after starting here.
You know, we convinced him to goketo.
He's been keto. And he was, he was kind of like,
what? What?
Yeah, he was a little bit hesitant, kind of.
He was working at a as a forklift driver at Swans and he
was like eating their pies, liketheir chicken pot pie and
(31:01):
dessert pies like daily as a staple.
And he was always relatively healthy because he's got like a
farm. You're working on them.
But like, came here, wanted to lean out a little bit.
We got him on keto and then he just like started looking more
and more jacked. He was very receptive.
Yeah, he Tell us more about this.
So tell us about that. What are you guys?
What are you eating? What are you doing?
(31:21):
How do you you know that's cool?And then we, I don't remember
even when I posed the idea to him.
I'm like, man, you should compete, Ralph, like you, you're
in your 60s. You look freaking amazing.
You got bigger forms and more vascularity than I do.
It's like, let's let's get you dialed in for a show and
actually get you step on stage. And he's.
I thought he was going to be like hell no, But no, he was
(31:43):
like, OK. Yeah.
I'll do it. So we've been, you know,
prepping him and he got all tanned up and he freaking rocked
a man 63 years old, super proud of him.
And Joe, you know, I've worked with him for three competitive
seasons now, I guess, and he gets better and better and
better. And he's in his 50s and he's
actually got one more show this year.
(32:04):
He's qualified for the Olympia. That'll be awesome.
So he's going to be competing atthe amateur Olympia in October
in a few weeks. And it's like, how cool is that
man? Like, you know, in his 50s on
the Olympia stage, which is something he's always wanted to
do. Like, I don't know.
I mean, I love competing. I love competing, but I love
coaching too. I love working with people,
seeing the excitement on their face.
I think I'm really going to lovepromoting after this is all said
(32:26):
and done. I.
Think it'll be? Like man, this is this is
awesome too. You're.
Going to try to level it up every year.
Yeah, it's I just love it all. Speaking of the promoting, let's
talk about the show for a littlebit.
So this next week, this is goingto go out on Friday, which means
we're just a few days shy of peak week for the show.
So the the show is on the 27th of September here in Northwest
Arkansas and we talked about it quite a bit in the last episode,
(32:49):
but is there been any changes since the last one that we
should bring people up to speed on?
I guess the deadline for registering we're going to make
this Sunday at midnight. Yeah.
So if you're thinking about it, register before this Sunday at
midnight so we can make sure we're going into peak week with
everything finalized. We got multiple classes that
have already hit the pro qualifying tier.
(33:11):
I think we're maybe just shy onebikini competitor to make that a
a pro qualifier. We got a lot more stuff coming
in. We got a lot more stuff on
order. We got our awards in the works.
We got our medals in the medals look like man.
Been wearing a medal? For this time, I guess.
The medals look awesome. The medals are pretty sweet.
They're the big shiny, oversizedChrome medals with custom neck
(33:35):
bands and everything. Those came in.
We got some more swag coming in that will shout out probably
this week. Did we talk about our random
idea on the last episode? I can't remember.
Which random idea? For keeping people around the
entirety of the show. We.
Didn't talk about that. I.
Don't think we did on the podcast.
OK, So we have an idea, Yo. We are kind of like you were
(33:58):
saying earlier, like shows are typically prejudging a night
show where there's like this massive several hour
intermission, which makes it harder for the competitors to
peak properly for both. Sure.
Plus it's like super drawn out for the attendees.
And I mean, there's some, you know, traditional shows that
have not left until like 10/30, 11:00 PM at night.
And then you just want to go getsomething to eat, but then
everything's closed. So it's not really optimal.
(34:20):
So a lot of shows have been moving to a running format.
There's basically two ways to doa running format.
As you know, you can basically have kind of like a condensed
version of a conventional prejudging and finals with like
a super short 30 minute intermission.
And you have everybody come up, do the prejudging, little
intermission, and then all the awards at the end.
And that's typically what promoters would do, so that
(34:42):
everybody in the audience and all the competitors stay there
until the end. But that's also not really
optimal because then you got to have the competitors come back
out a second time. They may want to try and peek
twice to look great, and it's just more cumbersome.
What we're going to do is what is oftentimes frowned upon
because you know, if you have like bikini come out, then you
(35:03):
award the bikini and then you move to the next category.
Everybody that was in the bikinijust boogies on out of there,
which is not. And there are followers and fans
and all that. Kind of stuff, yeah, yeah.
So we don't want that. We want people to be there for
the entirety of the show. But that is a much more
efficient format because then they're able to peak very
strategically. They're not having to come back
(35:25):
up on stage multiple times. Like it's just a much more
efficient format. So I'm like, well, let's just
make something so freaking enticing that nobody's going to
want to leave early. And that's exactly what we did.
So we got a pretty awesome idea.It's a great idea I like for.
And like, it's going to be awesome.
I'm super excited about it. We're still working on a few of
the details, but rest assured, if y'all are watching, listen to
(35:47):
this. If you're a competitor or an
attendee to the show, you will not want to leave early.
There's cool stuff at the end. There is cool stuff at the end,
so we'll leave it at that, but it's going to be good.
I'm stoked, man. I feel like there's been a lot
that's gone into this. You've put in a ton of work.
We've been working on this for months.
But I feel like this is going tobe, we're going to be very proud
(36:09):
of the. This is like planning a freaking
wedding. Yeah, like so many.
Details. This is my first time doing,
like a big event coordination thing.
Like we did that retreat in February that was somewhat
intensive, but this is like nothing.
Yeah, this is crazy. We got a lot of people, we got a
lot of moving parts. We got a lot of gear, we got a
lot of swag, we got a lot of decor.
(36:31):
We got another banner that just came in takes chip, chip
designed it. We just got a lot of a lot of
stuff above and beyond a lot of stuff.
And there's a lot of, you know, a lot of.
Communication with people that we depend on.
We had a judge, I don't know if we talked about this, but we had
a judge drop out last minute again.
So luckily we've got a backup judge, so we're good there.
(36:51):
Yeah, event coordinating, event planning is no freaking joke,
but I feel very pleased with thetrajectory of this show.
And I'm just excited for the competitors sake.
Like I want to deliver to them. Like I don't take for granted
all the hard work they've put inand I just want to make sure
they're walking away from this. Like yeah that was worth every
freaking 2nd of. It I'm excited to be there as a
(37:13):
competitor, but also plugged into all the detail
orchestration because I'll be able to see first hand, OK,
maybe we could do this this way or this was awesome or this is a
great idea for next year as a competitor.
So I'll be able to even like pick the brains of other
competitors backstage and say, hey man, how's it going?
(37:35):
Or hey, what do you think of this?
Or does this work good? And you know, like it's going to
be all about the competitor. Yeah, 100%.
So you and I are going to need to take a debrief after this for
sure, get organized for the following year, and then do
something to disconnect and relax.
You're not going to get mannys and peddies afterwards.
We're going to give each other mannys and peddies.
(37:57):
Taking too far, man. Too far.
All right, all right. Couples massage maybe?
Couples massage. There you go.
We got to just like, go get our Manny and Peddies while wearing
our medals. Yeah, and they compete, but I'll
still wear a medal. Well, I'm going to win a couple
medals, 100. Percent you are, so that'll be
good. How long are we in Chip 30?
8 minutes. 38 minutes. That's pretty good.
Call it a wrap on that, yeah. Let's do it so next week when we
(38:18):
chat we'll be in peak week. Yeah, crazy.
Let's go into some details on nutritional manipulations and
things kind of get into the weeds on some of that as it
pertains to peak week with the next work podcast.
And we could also talk about celebratory meals, strategic
ways to, you know, best do that,which we're going to talk about
(38:40):
a lot of that on our live call, which by the way, shameless plug
here, we have a weekly live callfor all of our tribe members and
y'all can sign up if that if on that, if you're interested at
ketobodybuilding.com. But I genuinely enjoy those
tribe calls. We get on there, there's a lot
of back and forth, a lot of a lot of dialogue, and everybody's
got the opportunity to come up, share what they want, ask
(39:01):
questions. And it's just cool, man, Because
like, there's so many tribe members that are going to
actually be competing at this show or volunteering at this
show that this is going to also double as like a big reunion.
It's going to be fun to meet a lot of people in person that are
in the tribe that we've been interacting with cross country
or across the globe actually, and then be in person and in
(39:22):
town and backstage. And some of them are helping out
at the at the event. Some of them are just coming to
spectate. Some of them are competing in
it. So it's going to be awesome.
You were saying that you've got your next Oh yeah, experiment
kind of in check. Yeah, I've got my next
experiment idea. I ordered some supplies for it.
(39:42):
Supplies supplies. It involves a lot of canned
fish, so but I'll dive into thatwith the next work podcast.
So we'll talk about experiment, talk about peak week.
I've also got some pretty cool sleep pack things in the works.
So want to talk about that. So we've got a lot to talk about
next week as well. So it's good stuff.
Alright, Joe, until next week, ta ta for now.
(40:04):
Keep it savage. Adios.
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