Things that make dieting hard (plus some influencers who are getting it right)| Guest: Jerry Molinero

Jerry Molinero, one of our trainers here at Third Street Barbell, joins to talk about losing over 100 lbs and some of the habits, foods, and situations that make dieting harder.  

We also discuss a few influencers we think are getting it right on social media.  

You can find him on Instagram @jerrykilos https://www.instagram.com/jerrykilos

Join our Discord for free at goodcompanydiscord.com!  
Check out our gym (Third Street Barbell) at ThirdStreetBarbell.com https://www.thirdstreetbarbell.com/!  
Check out our podcast website: 50percentfacts.com https://www.50percentfacts.com/  
50% Facts is a Spreaker Prime podcast on OCN – the Obscure Celebrity Network.

Hosted by Mike Farr (@silentmikke) https://www.instagram.com/silentmikke/ and Jim McDonald (@thejimmcd). https://www.instagram.com/thejimmcd/
Produced by Jim McDonald
Production assistance by Sam McDonald and Sebastian Brambila. Theme by Aaron Moore. Show art by Joseph Manzo (@jmanzo523)

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Episode Transcript

Speaker 1 (00:08):
And we're in and we're in the studio because I've
been lately, you have done a lot of shows from
home because I'm talking to people remotely. But today I'm
talking to Jerry, who is one of our trainers here
at the place at through Subarbo.

Speaker 2 (00:23):
Hi, guys, I'm Jerry.

Speaker 1 (00:27):
Oh no, no, I didn't know we were going to
get speedy. Wait a minute, yo, blame me some speedy Gonzales.
You know what I'm talking about. That's uh, that's you
know the voice. It's like, yeah, just like that.

Speaker 3 (00:45):
Absolutely, Yes, culture, the culture, and we take pride in
speeding Onzalez.

Speaker 1 (00:52):
We just got canceled.

Speaker 2 (00:55):
We take pride and we love them.

Speaker 1 (00:58):
Good good, good kid good. I asked Cherry to come
in and talk about because we're both on extended weight
loss journeys at the moment, and he's wearing an ALI
T shirt today to go with the Ali poster that
we have behind him here, and to talk about a

(01:20):
couple of things. One of them is what makes it
difficult to lose weight. This is like, I think we
can talk generally and we can talk specifically about ourselves
what we are challenged with, and then I want to
talk a little social media. So, uh, I will kick

(01:40):
it off a little bit and I'll sort of ask
a question, do you have a craving thing?

Speaker 3 (01:48):
At this point and the cut, I think I've gotten
over that hill. And then just for the viewers to
a little context, I'm seven weeks into like a twelve
month cut.

Speaker 2 (02:00):
At the very beginning of it, the cravings.

Speaker 3 (02:03):
Were pretty strong, yeah, because once you was, I went
down from eating pretty hardy. I would say, like my
maintenance was pretty high up there, and I was kind
of just like I was eating clean.

Speaker 2 (02:18):
I wasn't eating anything crazy, but like if I craved.

Speaker 3 (02:23):
Like some ice cream, I'd go get some ice cream right,
Like I was eating at that kind of rate.

Speaker 2 (02:29):
And so to immediately cut all of that.

Speaker 3 (02:31):
Out for the start of the cut, where I just
ate the meals that I had allocated for myself and
nothing more. I would find myself wandering to the fridge,
opening it up.

Speaker 2 (02:43):
And just to see, like, like that looks pretty good.

Speaker 3 (02:47):
But at this point I would say, that's all kind
of gone now and I don't have.

Speaker 2 (02:54):
Those same cravings anymore. I feel like it was kind.

Speaker 3 (02:58):
Of a hill that I got over, and at this
point in the cut is just very focused. I eat
my meals as if they were just another task to complete.
It's very like bleak in that sense, like is enough.
There's no pleasure that comes with eating, right, It's just
another thing to do, another thing to check off for

(03:19):
the day, and that's it. That's all I my body knows,
it understands that that's all we're gonna eat. There's nothing extra,
there's no snacking, there's no there's no cravings left to chase.
But when I am like eating more for like maintenance
or if I was going up and wait, like when

(03:40):
I was bulking, if I was craving something, I would
I would go get it.

Speaker 1 (03:44):
You just destroy it. Yeah, for me, I don't usually
like crave specific things, even if it's like right in
front of me or whatever, and that's like just kind
of from jump for whatever. But what I crave is
the kind of haphazard incidental eating I used to do. So,
Like if I went to the store for something, I

(04:08):
would think, geez, i'm I would I not be upset
by a salty, crunchy thing, And then the what you
want is like it's like this much crunchy salty thing
you want, like a little bit you want like, you know,
a few ounces of whatever. Yeah, but what you have

(04:28):
to buy is all the bag. Yeah. And like even
even finding like the lunch sized bags, it is hard.

Speaker 3 (04:36):
To do, right yeah, So like you'll notice it with
like chips, right, you see the family sized bag more
often than the little ones because the little ones will
be hidden. Now if you go to the store, Yeah,
and you want like the little dollar bags like back
in the day used to be like a dollar, those
are hidden.

Speaker 2 (04:51):
Yeah, you have to like go out of your way
to find them.

Speaker 3 (04:54):
At the front they'll have the big family sized bags now.

Speaker 2 (04:57):
And it's all it's all on purpose. It's all yeah,
curated to keep us fat. Yeah yeah.

Speaker 1 (05:05):
Yeah, and so like I would, I would buy a
whole bag of something and tell myself I was not
going to eat you know, much of it. It's always
a lot, yeah, I know. And like and and I
I miss doing that kind of eating while driving because
driving is boring. Yeah right, that's amazing.

Speaker 4 (05:29):
That's an amazing time right there.

Speaker 1 (05:31):
Yeah, like oh my god, pretzels all your you know,
you can't use the stick pretzels because you'll get caught
in your throat and you'll you'll die and you'll die
on the road. Yeah.

Speaker 3 (05:41):
But well, yeah, Like as someone who coming from the
career that I was in, I did a lot of commuting,
and that's probably what led to me getting so heavy.

Speaker 2 (05:54):
At my heaviest was I was doing.

Speaker 3 (05:56):
A lot of commuting from here to the Bay Area,
and that's like two hours each way, sitting in your car,
super boring. One of the ways you would stay awake
is by snacking, and so like on my little routine
every day, I'd stop by the gas station in the morning,
I'd grab a bunch of snacks, and then on the
way home, I'd stop at a gas station, grab a

(06:17):
bunch of snacks, and.

Speaker 2 (06:19):
You just be chomping on them all two hour long
for the whole drive, right.

Speaker 1 (06:25):
Yeah.

Speaker 3 (06:26):
And if you sit there and you look at every
like item that you got from the from the gas station,
you add up all those calories, It's insane how much
how dense that food is.

Speaker 1 (06:38):
Yeah, And you know, sometimes even when you know, you
goes back to you tell yourself that you're not gonna
consume the whole thing, and then and then you.

Speaker 2 (06:47):
And then you blink and you can Yeah. Yeah.

Speaker 3 (06:51):
I always use sour Patch kids as like the shout
out sour Patch kids. As the example where those bags
you get at the gas station if you if you
do it, like the bag will say three hundred calories
or whatever, but there's ten servings in the bag, So
that's three thousand calories in the bag in the bag,
and nobody thinks about it until they're like, you'll finish

(07:12):
that bag in one city.

Speaker 1 (07:13):
Yeah. Uh. The one that used to get me all
the time because it sounds like it's not to be
a bad thing is skinny pop popcorn because it comes
in an enormous, like king sized pillow kind of bag,
and uh, I would start eating it. And I love popcorn.
And though it is not very caloric if you stick

(07:37):
to the serving, it's wildly cloric. If you eat the
entire wow, and you know, like you're oh well, and
you're sort of constantly measuring how much is still in
the bag, it's like, okay, well.

Speaker 2 (07:51):
Like I can keep going another hand.

Speaker 1 (07:54):
Yeah, yeah, it's just hey, that bag is still heavy,
you know what I mean. It's there's a lot.

Speaker 2 (07:57):
Of hand bill maybe it's.

Speaker 1 (07:59):
Pop it's popcorn. And then you get down to the
you know, the parts where it's all the broken pieces
and crumbs and yeah, and all the all the busted
shells when you're holding and hold the backup over your face. Yeah,
and just like and then you just rain popcorn ship everywhere. Yeah,
that's yeah.

Speaker 3 (08:19):
It gets had a hand quick. I think our bodies
have been indoctrinated to to not say no to an
excess of food. I'm sure in older generations when they
didn't eat as much, like because if you go and
I've seen it in like foreign countries where they don't

(08:42):
have access to as much readily available food, they get filled,
they get full faster like.

Speaker 2 (08:49):
After their meals, they feel full, they feel.

Speaker 3 (08:51):
Satiated, versus here like after a big, big dinner, big lunch,
you're like, oh, now I need a sweet tree. Now
I need something and want something to top it off, right,
And meanwhile you just ate like two thousand calories worth
of of steak and potatoes or whatever you had for
lunch or dinner, and then you go get another eight

(09:12):
hundred calories worth of ice cream and cookies and you
add it all up and that's that's that's the calorie
yield for like a week's worth of food in a
single meal.

Speaker 1 (09:23):
Yeah, and you know, for for me, like, I'm four
plus months into this and and just now, just now
is that like oh wow, I really miss being able
and and eat you were saying stay awake, yeah, stay
awake or boredom you know those are It's just really
hard to get through those those moments when you're tired

(09:47):
and you and you want to sleep but you can't
and or you're bored and the easiest thing to do
to keep going was the munch on something. And now
it's like maybe carrot sticks or whatever. It's like it's
like what is it? Would air? You know, I mean
water that never works?

Speaker 3 (10:07):
I think gum had gum was a real real useful
tool earlier on in the cut when I did have
like the cravings and stuff where I would chew a
couple of pieces of gum just to keep the mouth busy, right,
Like it kind of tricks you into thinking like, oh
I am doing something, especially for the boredom bit of it.
It keeps you active, It keeps you doing something, like

(10:29):
you're conscious that that you're chewing the whole time, but
you're not really eating anything.

Speaker 2 (10:34):
It's just chewing gum.

Speaker 3 (10:36):
And then you get a little bit of flavor out
of it. So that kind of satiates the cravings a
little bit. So that's a big one that I used
earlier on. But like like I said, right now, at
this point in it, like I'm pretty focused on it.
I'm pretty locked in to where I don't really need
stuff like that chewing gum every now and then, Like
that's fine.

Speaker 1 (10:55):
It's still I keep a cup, you know, one of
those like car cups come in the car, and that's
usually where I chew it. I didn't usually chew it
anywhere else.

Speaker 2 (11:06):
Yeah, yeah, it'll be onto the driver.

Speaker 1 (11:08):
Yeah, and yeah, just like it's the boredom is to
stay awake. It's all that, you know. That's a thing
I found challenging though, like what what.

Speaker 3 (11:18):
Do you what do you got as far as things
that things that make it hard for you? For me specifically,
like I said, like right now, it's not too hard.
I'm pretty disciplined, especially this many years in the training
in the gym and stuff and being a lot more
controlled about what I eat, even when I'm on a

(11:40):
bulk like.

Speaker 2 (11:42):
I'm not. I don't eat too dirty. I eat pretty clean.

Speaker 3 (11:45):
But when I was like outside of the gym before
I got really locked in and really into it. I
would say it was very difficult just to avoid all
the processed stuff, all the fast food, especially like back then,
like before COVID was like the peak of fast food where.

Speaker 2 (12:03):
Everything was super cheap, everything was super accessible.

Speaker 3 (12:06):
Like we joke about the dollar menu, but that was
the real thing. Like the dollar Menu was a real thing,
and it was super cheap.

Speaker 2 (12:12):
You could always pull into the.

Speaker 3 (12:13):
Drive through and for five bucks you had five cheeseburgers,
just super easy to get, and that would be like
a snack right between meals. Like if I was out
and about, it's like, okay, I already had breakfast, I'm out,
I'm a little bit hungry. Out Let me pull through
McDonald's real quick, get a twenty piece nuggets and a

(12:33):
burger and just annihilate that and then still go home
for like lunch.

Speaker 1 (12:40):
What was your peak weight and when was that?

Speaker 3 (12:42):
I was three hundred pounds, like right before COVID, so
like twenty nineteen, like late twenty eighteen, I think I
was up at three hundred pounds, probably a little bit
over that too. Three hundred was like the first time,
the first number I actually saw on the scale.

Speaker 1 (13:01):
In your hotel. I am like five foot eight, and
now you're under children.

Speaker 3 (13:06):
Now I'm under two hundred pounds again. I've been under.
I've been like the lowest I've been since was like
one eighty six, one eighty eight, when I was doing
a little bit more powerlifting just to make weight class.
But I've allowed myself to build back up and put
on some muscle, put on some leaner size. So I've
gone up to two thirty again, but I'm back down

(13:27):
to like one ninety six today, so I'm in a
lot more control of my weight. I can kind of
go up and down as I will, like I'm not
too afraid of going up anymore, but I don't cross
a certain threshold anymore.

Speaker 2 (13:43):
Like two thirty I think is my.

Speaker 3 (13:44):
Cap because after that I do feel a little bit
more sluggish, a little bit more fat. But yeah, three
hundred pounds I cut down. It was a straight shot
down to like the one eighty eight. There was no
there's no bulk between that between three hundred one eight.
That whole process was just a straight shot down. Or

(14:06):
from three hundred to two point fifty was super quick,
and then it hit like a wall, and then two
fifty to like two twenty. It was really sluggish overall.
I think it took me like three four years, but
it was like, I know people can do it quicker,
but I did it really slow.

Speaker 2 (14:26):
And I was.

Speaker 3 (14:26):
Building strength at the same time because I was lifting
pretty heavy just being really active in the gym. I
don't think I missed a single day at the gym
throughout that whole process. But yeah, like I feel like
I lost it at the rate my body wanted to
lose it at.

Speaker 1 (14:45):
I think that brings up two more kind of at
the same time, one of them being that it's harder
to lose weight when you don't have much weight to lose.
It's easier to lose weight if you have a bunch
of weight to lose. Yeah, for whatever reason. I think
some of it physiological and some of it's psychological.

Speaker 2 (15:02):
Yeah, I think definitely physiological.

Speaker 3 (15:04):
Like like right now, we can use my cut again
as an example, like those first two weeks, I dropped
like thirty pounds like I think we did in three
weeks where I went from two thirty to two hundred
pounds just quick, and that's probably a lot of just
like dead weight, a lot of water weight. And as
I get leaner, as I get lower in weight, it's
going to be harder and harder to drag these pounds off.

(15:27):
So now it's been like two pounds a week since then,
like between two hundred to one ninety six has been
kind of a grind, And I know that from one
ninety six to the one eighties is probably going to
be more of a grind too, because now we're not
just losing just dead weight and water weight. All of
that's gone. Now we're really getting that that that stubborn

(15:49):
fat and potentially just leaner mass to lose.

Speaker 1 (15:53):
Yeah, And the other part of it is I think
that they're one of the things that's that is it
should be encouraging, but it's discouraging because you don't know
because it's a it's an unknown and that's your body recomping.
So like gaining muscle while you're why you're losing fat
does not show up on the scale.

Speaker 2 (16:13):
No, it just seems stagnant.

Speaker 1 (16:14):
Yeah, it looks like you're not losing any weight, or
some days you go.

Speaker 2 (16:18):
Up a little bit.

Speaker 1 (16:19):
Yeah, I'm just like fuck.

Speaker 3 (16:20):
It's like, damn, I've been starving this whole week, but
like that number went up, you know why is that?

Speaker 1 (16:25):
Yeah? And and and you know, I think that that's
the that's an achilles heel of the.

Speaker 2 (16:31):
Calories in, calories out kind of mentality.

Speaker 1 (16:34):
Mentality is that that sometimes you're shifting it around and
it's on the it's just happening on the inside, not shit,
that's happening on the outside. And like you would think, oh,
you're burning X number of calories or whatever it but
recomp happens, you know, Yeah, like I in four months

(16:54):
lost nineteen pounds of fat, but I gained six pounds
of muscle, and so I thought I should have been
able to lose more weight during that time. Like the
scale should reflect when you go in and actually like
do a dexa or whatever, and you're like, oh, so
that's what happens. That explains that. But it's frustrating if
what your original goal looks like is scale.

Speaker 3 (17:16):
Weight, and I like, if I get an athlete and
I've done it multiple times, it is very discouraging to
people early on in their weight loss journey to see
the scale not move, and so I try and avoid
that with my clients, where I'll tell them the scale
isn't going to be what's.

Speaker 2 (17:36):
The boss of our weight loss?

Speaker 1 (17:38):
Here?

Speaker 3 (17:39):
What I want you to focus more on is the
weight that you're moving, like here in the gym with
your lifts, and how you look in the mirror. Let
those two things guide you more than what the scale says,
especially early on, because it is very discouraging, because I
know through experience right where early on, when I wouldn't
see the scale move between like two point fifty to

(18:00):
to two forty pounds, it was super discouraging because I
was doing my best to try and lose that weight,
but in my head I didn't realize that I was
building the muscle at the same time. So now as
a trainer, I try and translate that to my clients
by not stressing them so much.

Speaker 2 (18:15):
About what the scale says.

Speaker 3 (18:16):
Let's just focus on getting those lifts up, getting on focus,
focus on getting stronger, and visually they'll see a difference.
And so if visually they see a difference and the
scale stays the same, then what are you gonna trust more? Right, Like,
let's not get depressed over the scale when I can
be happy that, Hey, maybe the double chin's going away,

(18:37):
maybe the love handles are flattening out, maybe my biceps
coming through a little bit better, My cap, my adult
cap is showing a little more.

Speaker 2 (18:45):
The scale might say the same thing, but obviously you.

Speaker 3 (18:48):
Look different than than when we started, and that that
helps motivate people more.

Speaker 2 (18:54):
That keeps them.

Speaker 3 (18:57):
On better track to keep going, versus if they that
scale and it stays the same for a couple of
weeks and they start to kind of fall off the horse.

Speaker 1 (19:06):
Yeah, yeah, I know it's I it's frustrating personally, and
I think it's just it's it's hard. It's hard to
get out of that mentality. And you know, the question
always the US see a million million times and it's
been going on for decades is can you get stronger
slash gain muscle while you're losing weight? And the answer

(19:29):
is kind of can you get stronger build muscle while
you're losing fat? The answer is absolutely absolutely, And so
there's those caveats, right, Yeah, And it just goes comes
down to asking the right question. And if you're you know,
if you're in a severe calorie restriction, you're probably gonna

(19:50):
lose muscle and fat. And it just depends on how
fast you want to go. I've never lost thirty pounds
in a short period of time, and all I I
really wanted to lose was thirty forty pounds, and I'm sitting,
you know, having lost twenty ish and it just keeps

(20:10):
keeps bobbing around in that you know, little wave, and
my weight is notoriously sticky anyway. So I'm saying that,
although I know the recomp thing is happening, I'm still
frustrated because I would, you know, I would like to
be able to look at the scale and see it move.

Speaker 3 (20:32):
That's yeah, And like I said, that's that's just like
a big mental thing to get over, right. Then that's
very individual dependent as someone like yourself or me who's
been kind of in the fitness industry a little longer,
Like I said, with myself, that was a difficult thing too,
not seeing the scale move. Where we didn't have people

(20:54):
like how I how I tell my clients now, where
we're like, we're not focused on the scale. When I
was up, when I was younger, especially like in high
school and stuff, the scale was like that's what matters,
that's what that's what dictates everything. If you don't weigh
this much, you're not doing anything. If you're not losing
or gaining X amount of pounds a week, then you're
not doing anything versus now. I think the mentality hash

(21:17):
shifted a little bit to where it's like, Okay, we
understand what recamping is. We understand that muscle is a
lot denser than fat, So the scale might go up
a little bit if but you're building a lot more muscle,
you're building a lot more strength, you're physically leaning out,
but you might be at the same weight for a
little while longer.

Speaker 1 (21:35):
Or really long time. Speaking personally, it can be a
really long time. Yeah, and yeah, it's.

Speaker 2 (21:44):
Yeah.

Speaker 1 (21:45):
Another one I think that a lot of people face
is any kind of like event, like a family thing
or whatever that involves food, and you get like two
voices in your head, one of them being you know,
stay super whatever, you know, super tight, and the other
voice is kind of well, like you need to have

(22:08):
balance too, and you need to like enjoy uhha sometimes
and it and even if you say, okay, so I'm
gonna allow myself this much of an indulgence, this is going.

Speaker 2 (22:20):
To be a higher calorie day or whatever.

Speaker 1 (22:21):
And you know, there are some of the tracking apps
and stuff that will let you do like a weak
budget for calories versus a daily but versus daily yeah,
which is a good approach if you can stay on
top of it and you're not like you end up
on day seven and you just can't eat it all.
It's such air and water and you know, I think

(22:43):
good thoughts. I don't know.

Speaker 3 (22:45):
With that in mind, it becomes very I would say
goal dependent, like what is your goal in this phase
of your dieting, in this phase of your training. Like,
for example, if I've got someone who's prepping for a
bodybuilding show, right, and everything and their mom is lined
up in these last couple months where we've got Christmas,

(23:05):
we've got Thanksgiving, we've got he's got twelve different birthdays
all week to week to week, Right, I'm gonna ask him,
I'm like, how bad do you want to do this show?
How bad do you want to compete and be your
best at this show? And then it becomes that mental
battle of okay, what is the priority here? Is it
balance or is it are we trying to win this show?

(23:26):
So it's all dependent on.

Speaker 2 (23:28):
What those goals are.

Speaker 3 (23:29):
Where it's like, in that situation, I would say, let's
lock in, bro, like, let's let's compete and win at
this show. You can skip all that. There's gonna be
more birthdays, there's gonna be more holidays. You want to
do this show, you want to win.

Speaker 2 (23:42):
At this show. Let's lock in for that.

Speaker 3 (23:44):
Versus if someone's just you know, more of on a
like a lifestyle diet where they can afford to cheat
week here and there, they can't afford to cheat day
here and there. They're not so pressed on losing fifty
pounds in fifty days or something crazy like that, right
where they're like, hey, you know, by the end of
the year, I want to be a little bit lighter
than I was at the start of the year and

(24:06):
just be more a fit, more active. Then they do
have that leeway to hey, I could for someone's birthday,
I can go out and eat with them, or for
the holidays, you know, I can splurge on the calories
a little.

Speaker 2 (24:16):
Bit more so.

Speaker 3 (24:18):
To me, it's all very goal dependent if you want
to be absolutely locked in like me, I've missed a
few different events during this cut, and it was a
little bit hard juggling that in my mind and feeling
bad about missing them. But at the same time I
had to remind myself that this is the mission at hand.

(24:39):
I need to finish this cut. I need to prove
myself that I can do it, and I can be
very strict with it. So missing out on these things
now isn't as bad as I would feel throwing the
whole cut away by by indulging in an excess of
calories for a few days, because that's how I would
feel if I did break the cut for a night

(25:02):
out of Korean barbecue or something, right, because the goal
is to stay as strict as possible with it, versus
if I was just, you know, on a casual cut
where I had the rest of the year to lose.

Speaker 2 (25:17):
Twenty pounds or something like that.

Speaker 3 (25:18):
Right, then I would be able to give myself that
freedom to I will go out this weekend or next
weekend or whatever it is and eat a little bit extra,
not stress about it too much.

Speaker 1 (25:30):
I think. Another one is if you're using a tracking
app of any kind, actually being able to document what
you're eating. If you eat home cooked food, it's difficult
to break everything down and be sure you've gotten it.
And like you throw in the description of what you're eating,
and you're going to get something that's packaged, you know,

(25:53):
because that's what people are putting in and that's why
how these databases form. They're largely just things that are
that you can buy places, you know, restaurants or Trader
Joe's or you know, just national brands whatever. So it's
difficult to really know how much of whatever you're getting,

(26:15):
even even I don't know, even if you're cooking it yourself,
you know, and you measure everything, you're not probably the
only person eating it. And so like, how much did
I get and how much?

Speaker 2 (26:26):
How much?

Speaker 1 (26:27):
How much?

Speaker 2 (26:27):
Yeah, exactly exactly.

Speaker 1 (26:30):
I think that's more. I think that's super challenging, and
I think that the databases very in accuracy. I have
used four different apps during this time in just trying
things out and see what what I'm most comfortable with.
I ended up back at the first one because I
can do like a daily daily budget versus versus the

(26:53):
same amount all the time, because I looked at it
Calory cycling and decided maybe that I was going to
do that, and so I have been. I can't say
that it's been perfect honestly though, but I have the
same thing for breakfast every morning. It's kind of on
the carbeavyside, But like, I know my gut and I

(27:14):
know I need to I know, I need to have
like a lot of fiber.

Speaker 2 (27:18):
Yeah, you need to feel up too, especially at the
start of the day.

Speaker 1 (27:21):
Yeah, And exactly the same proportion of stuff between apps
gives me different.

Speaker 2 (27:28):
Number, gives you different numbers.

Speaker 1 (27:29):
Yeah, the one I'm using right now is like forty
five or fifty calories showing less than what the other one.
The other one was like, well the fuck. I mean,
it's the accuracy of the databases and you, I mean
you can look at the boxes or whatever. Yeah, but
and then calculated all yourself.

Speaker 3 (27:51):
There's you can absolutely do all the due diligence and
back end work to give yourself at least a better
idea of what everything has, especially if you cook everything
at home right like you can you can learn and
memorize what calorie density of eggs and ground beef and

(28:12):
rice is per serving. And you can absolutely do all that.
But that, like we're saying, is that's not everybody's going
to do that. Not everybody's going.

Speaker 2 (28:22):
To break out the little scale, break out the measuring
cups every single time they're going to eat or every
single time they're going to cook their prep. And that
is a barrier to entry for clean eating.

Speaker 3 (28:39):
And again, one of the things that makes it so
hard is all these other processed foods are packaged and
ready to go. They've got all the numbers on them,
so that gives people that kind of false sense of
security where they're like, Okay, I'm only eating X amount
of servings, which the box says is X amount of
calories because it's so much easier. Then I'm going to
look up how many calories, how much, what the macros

(29:02):
on the eggs are, and then I'm going to measure
them out. I'm going to separate the whites from the yellows.
I'm going to measure out an exact cup of rice
every single time I serve it. I'm going to weigh
out my potatoes and have the exact number of ounces
on potatoes that I cook before and after I cook them,
the measure out the oil that I use.

Speaker 2 (29:24):
Like that's all. That all makes it.

Speaker 1 (29:26):
Very difficult to do because it is so tedious, and
that sounds like an eating disorder it objectively.

Speaker 2 (29:33):
Objectively it sounds like which to me is crazy.

Speaker 3 (29:37):
Right, Like if I say that to people that this
is how I eat and this is this is what
I do when I eat, they think I'm crazy, which
should be the opposite, right, Like, no, Like what I'm
doing is actually a lot healthier, but the way it's
set up, the way we're indoctrinated to think about it
is it sounds like an eating disorder, like you're doing

(29:59):
too much.

Speaker 1 (30:00):
Yeah, you're you're a little too obsessively focused on it.
And sometimes those are people who you know are actually
getting good results, but but they but they're not feeling it,
you know what I mean, they don't you know, they've
they've got a dysmorphia thing happening, even not just a

(30:22):
body dysmorphia, but like a you know, a psychological block
on feeling like they're making progress.

Speaker 2 (30:30):
Yeah, yeah, yeah that.

Speaker 1 (30:33):
Sucks, SeaBASS. You got any You strike me as a
guy who have who maybe was challenged by gaining weight
over time, by trying to gain weight.

Speaker 4 (30:48):
So when I was younger, I used to be like
I think I was sitting at like two hundred pounds.
That was like younger, probably like before high school. And
then I just started working out and running in also
your gross spurt, so I just I got taller, so
I got skinnier, six.

Speaker 1 (31:07):
D readhead.

Speaker 4 (31:11):
So at first, yeah, I struggled with gaining weight, and
same thing. You just kind of read things on the
internet or you see like people on YouTube like oh
you need to just fucking eat, just eat whatever just
to gain weight. So I did like a dirty bulk,
which you just eat whatever the fuck. Yeah, anything from
like fast food to whatever.

Speaker 2 (31:32):
That dollar manu, yeah to that dollar minion is different.

Speaker 4 (31:36):
And then I got up to like two hundred twenty
and from there I just felt sluggish. I just didn't
feel h I guess you could see, like say, like
an athlete anymore.

Speaker 1 (31:47):
So I started.

Speaker 4 (31:48):
To cut down and then I felt a lot better,
and then obviously you you fall off, gained back, went
up to two twenty, and now this time around is challenging, challenging.

Speaker 1 (32:02):
It's not easy to take it off anymore.

Speaker 4 (32:04):
I'm just sometimes the struggle is I struggle with the
just trying to bring the weight down. Same thing where
I look at the scale and I'm like, damn, that
weight is not going down, or my weight fluctuates a
lot where I can go one day I can be
like to eighteen, and then the next like two three
days after I'm like two fourteen. I'm like, what the fuck?

Speaker 1 (32:29):
What the hell happened there. I've had swings of up
to seven pounds in a day in a day, and
it's like that's really crazy in the morning tonight, like
what the hell on top of that?

Speaker 4 (32:41):
Like different scales? Yeah, yeah, different scales, and you're just there,
like which one do? You just start pointing out all
of them, like which one do?

Speaker 1 (32:47):
I believe?

Speaker 3 (32:47):
I think when it comes to that using regardless of accuracy,
using the same one consistently will give you a better
idea than trying to find the one that's actually accurate.

Speaker 1 (33:00):
Two scales in the house. One of them is connected
to my phone. The other one is connected to nothing.
And the real that the real test for me is
when I get on the one that's connected to my phone,
because that like makes a record whenever. Uh. The other
one I can get on at anytime, but it will
vary from you know, three or four pounds between the

(33:22):
times that I step on it, Like, get on, look
at a number, get off, Get on again. There's a
different number. They're like, well, it's really really a roller
coaster of emotions because and and it tends to weigh lighter,
but it's not exclusively lighter.

Speaker 2 (33:42):
Sometimes it's a little heavy.

Speaker 1 (33:44):
Sometimes it's heavier than the other one is like you know,
and and and I get a phobia about getting on
the one that that.

Speaker 2 (33:52):
Oh no, it's terrifying.

Speaker 3 (33:53):
It is terrifying sometimes, Like I use the scale here
and I use it first thing in the morning when
I get here, because that's like, again, you want to
build that consistency. You want to use it at the
same time, the same spot under the same conditions as
most as the most times you.

Speaker 2 (34:08):
Can to keep it, keep it, keep consistent.

Speaker 3 (34:13):
Yeah, And but some days, like I'll come in and
I'm like, like I feel I feel like it's gonna
be heavy today or I feel.

Speaker 2 (34:22):
Like I'm gonna be off today, and I'll have that phobia, right.

Speaker 1 (34:24):
Yeah, yeah. Do you have a trick to feeling like
you're getting an accurate reading out of this this scale?
Because this scale befuddles me. It really moves around a lot.

Speaker 2 (34:36):
Sometimes it does.

Speaker 3 (34:37):
But I'll get off, I'll wait a little bit, let
it zero in, and then just stand on it, and
then I'll do it a couple different times.

Speaker 2 (34:44):
Until it's until it's consistent.

Speaker 3 (34:46):
Yeah, because it does. This one does bounce around a
little bit a lot. Uh huh. So I'll just keep
doing it until I'll do it like if I do
it six or eight times, you'll you'll get a good.

Speaker 1 (35:00):
Have to get out of mind because I feel like
I've changed if I changed my mind to the weight.

Speaker 2 (35:04):
Changes on it.

Speaker 1 (35:06):
It's like up and down all the time anyway. I
think another one that really gets a lot of people
is looking at social media.

Speaker 2 (35:19):
Oh that's huge.

Speaker 1 (35:20):
That's huge because it depending upon who you're looking at.
You can get a real you can get unrealistic expectations.
You can get like a shame component if you're if
you feel like you're not like getting where you want

(35:42):
to go.

Speaker 3 (35:43):
Yeah, versus the Europeers around you, even if it's not
like a big influencer, right, even if it's just like
your local community around you.

Speaker 2 (35:50):
Say you started your weight loss.

Speaker 3 (35:51):
Around the same time as someone else did, and they're
making these crazy strides and you're thinking to yourself, damn,
like what are they doing different? Or or like what
am I doing wrong? But you never really know, like
the circumstances, like they could be in a completely different space.

Speaker 1 (36:10):
And you don't know what. You don't know what they're
what they're taking, what they're taking, you know, what they're doing.
You don't know what their CLOrk intake looks like. You
don't know any of those things. And they could be
like severely restricting your calories or whatever.

Speaker 2 (36:24):
And yeah, they could be drinking water once a day, right.

Speaker 1 (36:27):
Yeah, they could be Yeah, all sorts of things that
you know, they could be restricting not just carbs, but
restricting salt. So they're not like yes, water or you
know whatever. It's it's difficult. And and by extension, the
mirror is a problem as well, because you know, certain

(36:47):
ankles look good and certain ankles look awful, and you
know a lot of people talk about, you know, you
should take progress pictures or whatever because it's difficult to
realize how much change there is. But if you, you know,
get on a dysmorphia track and you you're you focus
in on the things that are a problem and you
don't see the things that are positive. You know. For me,

(37:09):
like one of the major positives is like I have
veins in my arms. Yeah, crazy, And I did not
have them you know when this when this started, and
I haven't really had them very much before. I mean
some but you know, part of it is that I'm
getting old and so like I'm losing some of the
connective tissue in the fascia and so the mains show

(37:29):
up more. That's just that's just that's just a thing.
That's something I don't have any control over. But they
don't show up if I'm fat, so you.

Speaker 2 (37:36):
Know, Yeah, No, it's still like a good sign.

Speaker 1 (37:38):
So it's still a good sign. Yeah, but you know,
it's it can be challenging, and it's like you know,
when your how your clothes fit is a measure for
some people. Yeah, but you know you're going going back
to going back to the recomp thing. You know, some
things fit better and some things if it worse.

Speaker 2 (38:00):
Yeah yeah, like if your shirts feel tighter up top.

Speaker 3 (38:03):
Yeah, but your pants are getting looser than obviously you
know that's a that's a pretty good sign.

Speaker 1 (38:08):
Yea.

Speaker 3 (38:11):
The dysmorphia thing, I think is just a huge thing
in the fitness space. Yeah, where I feel like the
deeper you get into fitness, the better you get at it,
the more dysmorphia kind of crawls into your mind. Yeah,
Because the people with the worst dysmorphia I've seen are
the guys that look incredible, like show ready guys, super

(38:32):
strong guys, been busting weights for ten plus years.

Speaker 2 (38:36):
They're the ones that have the.

Speaker 3 (38:38):
Worst and most crippling dysmorphia on the planet, versus some
of the more younger guys that are just getting into
it right, Like they have that bright eyed delusion still
where they're excited to take take their shirts off.

Speaker 2 (38:50):
In the gym and they're ready to go.

Speaker 3 (38:52):
They're wearing the tiniest little stringers.

Speaker 1 (38:56):
And sometimes shouldn't be Yeah, and they well, I mean
it should shouldn't be that, Like that's a judgmental thing
to say. I don't really I don't really mean it
like that.

Speaker 2 (39:04):
I'm not like that.

Speaker 3 (39:05):
But you know, like they're not filling out these shirts,
right yeah, versus like very optimistic. Yeah, it's very optimistic
versus like you see the more experienced guys, like they
always have the four.

Speaker 2 (39:17):
XL polo shirt on. Yeah.

Speaker 1 (39:20):
Yeah, they're just like swimming in their.

Speaker 3 (39:23):
Never showing nothing. Uh like Mike, right, Mike always wears
the giant shirts.

Speaker 2 (39:29):
Yeah, I rarely show stuff.

Speaker 1 (39:30):
I was telling you guys the other day because yeah, Mike,
you know, Mike is Mike is still in Texas and
other places and he's working with Agent zero and uh,
he posted a picture the other day that look, he
looks great. He looks probably as good as I've ever
seen him. Look, although the lighting was actually you know,
giving a lot of it. He had the goon lighting, Yeah,

(39:51):
giving a lot of grace. They call it.

Speaker 2 (39:55):
That's what they're calling it right now, shout out Nick's
strength and power.

Speaker 1 (40:01):
Goon lighting. I had not heard that one. Yeah, But
when I first met him, you know, years and years ago,
like he was still in in in his basketball head
and he was he was wearing two shirts all the time,
and you had no idea like what he actually looked like.
And then once you see that he's even then he
was you know, he was skinny, but he was, Yeah,

(40:23):
he was carrying a reasonable amount of muscle. Like he was.
He was anxious for social media recognition and following and stuff.
And it's like, dude, you could take your shirt off.
You could take both of them off, you know, both shirts,
but both of them. Yes, you could take them off,
and you would in like people would go, oh, wow,
he's really you know whatever. And he was focused more

(40:46):
on on on you know, the strength part of it
and and the you know, in this the social cues
part of it. You know yah, and less on the
the actual esthetics, the aesthetics. Yeah yeah, So I mean
some someday when he's back, we'll have to ask him

(41:08):
about why that's the truth. But no, I just from
the from you know, from the beginning, I was like,
you could, you could do that, and you would you know,
like you could do that and a lot of people
can't and it's just.

Speaker 3 (41:20):
Like not comfortable and that and that to build off
of that, right, like someone say someone that's a little
bit heavier, it's got a lot more fat on their
on their body, sees that on on social media. They
see someone like Mike or see someone like David Laid.
They see all the popular Instagrammers and they're like, damn,
like those guys look insane, Like I'm never gonna like

(41:42):
they look at themselves there, they feel like they'll never
achieve that, they'll never reach something like that. And uh,
coming from that point of view, I'm still nowhere near
where I would want to be. But I have look
I look back at how I look back then, and
like I've surpassed every limit that I had in my

(42:03):
mind back then to where I was like I'll never
be able to see myself look like this, or see
these kinds of muscles on me because I'm too fat
at this point. Now, like I've surpassed every limitation that
I had set for myself and then some. But no

(42:24):
matter what, like the dysmorphia.

Speaker 2 (42:25):
Is always still there. It's always still there.

Speaker 3 (42:28):
So one thing I've had to like force into my
own mind is like comparison is a thief of joy,
is to look at yourself in a vacuum. Block everything
else out. Just look at yourself objectively and compare yourself
to just yourself, And that way you're able to celebrate

(42:49):
your own achievements in a vacuum. That helps because now
you're not like, oh, well this guy got ripped in
two years and he looks better than I'll ever look.
Instead of thinking that way, it's like, oh, I got
I got this fit in two years and three years
whatever it took me to to do it, and I

(43:11):
look better than I ever did.

Speaker 2 (43:13):
What's stopping me from going further than this?

Speaker 3 (43:16):
If I could have, if I could do three hundred
pounds to two hundred pounds, what's stopping me from going
two hundred pounds to one ninety super lean, super shredded.
I've already done this much work. Why would I stop now?

Speaker 1 (43:31):
Yeah, that's likely when I got my my when I
did the decks a few weeks ago, and then I
saw what the number was, like, well, I could go
down X amount more and probably stay there even though
it's hard, but I accomplished this much, so I could
do you know, this much more and sticking there. I

(43:53):
think that maybe one of the Another one of the
struggles is the difficulty and ignore that when you get
where you're going, there's a maintenance thing that looks nothing
like how you ate before or what your activity levels
were before. Like you're getting you're just like you're literally

(44:13):
committing to a different lifestyle before. You can't. Like it's
not like solving a problem where there's an endpoint and
you can and then okay, well the problem is over
and so I can do and it's yeah, it's just
it's it's it's kind of always and that I mean
you you hear a lot of different versions of that
if you see a lot of people say things like

(44:34):
that on on on social media and whatever, but it
is freakishly true.

Speaker 3 (44:41):
Oh and this is like one of the tenants I
live by is to fall in love with the journey,
not the destination, right, because that's going to carry you
further because it is a lifestyle change it is it
is something that you're going to have to do for
the rest of your life. Like once you you get
to a certain point, I feel like it gets easier

(45:02):
because you do fall in love with that process and
you no longer look at it as work versus it
just being your lifestyle. But it is hard to get
to that point.

Speaker 1 (45:15):
And two, as time goes on, you have to you
have to recognize when when your mindset shifts because of
situations changing, and then you allow yourself, you know, like here,
here's an example, Like in the couple of years going
into to twenty twenty, like I would have fast food

(45:40):
like two or three times a year literally just I
just completely avoided it. I like it, but after not
eating for it for a while, I hate it. Just
doesn't taste right or whatever. But then we started building
this place and COVID was going on, and you could
get it was harder to get things like you know,

(46:03):
chicken and beef from yeah, you know, and except the
fast food restaurants were getting that ship. And I was
working here, you know, hours a day, building the place up,
and I just started eating fast food again, and it
was difficult to stop. It was. It was very difficult
to stop, even though I had been very disciplined about it,
been very disciplined about a lot of it, you know,

(46:24):
and then and the situation changes, and like your outlook
on the world changes, and you just don't it just
becomes less important or you know, it's like, well, things
are difficult, so I'm going to give myself grace on
this or whatever.

Speaker 2 (46:37):
And you'll kind of open the flood gates.

Speaker 1 (46:39):
Yeah, And it's not not immediately. It's it's a slow leak.

Speaker 3 (46:43):
And you have to think like the millions of dollars
as they pour into engineering the food to be that way, yeah,
to make you kind of hooked on it, And that
is very difficult to work against.

Speaker 2 (46:55):
It is. It is like fighting an army on your
own right where if.

Speaker 3 (47:00):
You have a couple a couple of weeks where you
have to get that fast food because it's the only
thing that's convenient, it's definitely going to grab you by
the throat again and really drag you into that slump
because that's what it's engineered to do. So I can
definitely see that where it does become difficult again. Just

(47:21):
slipping for a couple of weeks or whatever because it's convenient,
because the situation.

Speaker 2 (47:26):
Requires it or whatever.

Speaker 3 (47:28):
It will drag you back down and then you have
to do the whole beginning phase of getting out of
it again and building that discipline up again because you
are working against these billion dollar corporations that pour a
ton of money into engineering. The taste, all the different
satiation feelings that that food instills in you, like anytime

(47:52):
you eat a burger, like you always want another one,
no matter what, like no matter where you go.

Speaker 1 (47:58):
I don't have that problem. But it's it's the French
fries man.

Speaker 3 (48:01):
Yeah, like the fries, the nuggets, all the little sauces,
nuggies do.

Speaker 1 (48:06):
Not do it for me. I just noted. But the
French fries. Yeah, like a really good French fries or
a really bad French fry, I don't know, just French fries.
I saw a video somebody who did the other day
talking about putting peanut butter on cheese, and like, my
weaknesses are peanut butter and cheese and I never have

(48:28):
had it together there. I wonder what that's like.

Speaker 2 (48:36):
Now we gotta find out.

Speaker 1 (48:38):
He's like, yeah, and today we're going to use some
peanut butter and cheese to test the theory about whatever.

Speaker 2 (48:46):
That's a crazy combination.

Speaker 1 (48:48):
Yeah. Yeah. It was like Landa Lake's American cheese singles
like yeah, just the pre slice ones and they just
like pour peanut butter and yeah, yes, spread peanut on that.
I just I can't. I can't even do.

Speaker 2 (49:02):
Not even a sandwich. It's just a slice of cheese.

Speaker 1 (49:05):
And a slice of cheese. Yeah. Uh. Kind of the
last point running back to uh to uh dysmorphia for
a second. I feel like body dysmorphia is the physical
version of imposter syndrome.

Speaker 2 (49:26):
Mm hmm. I could see that.

Speaker 1 (49:28):
Yeah, I'd not really thought about it that way before,
but it you know. And and they say the new
the new thing imposter syndrome is that it's it's only
a bad thing if it becomes an obsession.

Speaker 2 (49:44):
Yeah m hm.

Speaker 1 (49:45):
But otherwise it keeps competent people from thinking too much
of themselves.

Speaker 2 (49:50):
Keeps them humble.

Speaker 3 (49:51):
Yeah, it is a humility thing. I think it is
like a like a built in safety that we have
in our minds to keep us kind and a humble.

Speaker 2 (50:00):
Yeah.

Speaker 3 (50:02):
Because if you do ignore that imposter syndrome and you
allow your ego to get too big, like it can
get out of hand pretty quickly. So like whenever I
have the imposter syndrome, it always makes me just reflect,
why am I feeling this imposter syndrome? So I'll go
back on whatever I'm feeling it about, reflect on myself
and see if I can improve myself any better to

(50:23):
get over because if I have doubts of myself, then
they're there for a reason, right, So I kind of
utilize that to better myself. Dysmorphia being like the physical manifestation,
I can absolutely see that because it is basically just
imposter syndrome about your physical body. Yeah, where you look
at the mirror.

Speaker 1 (50:42):
And you don't believe that everybody else what everybody else
is seeing in reality. Yeah, it's difficult. And my biggest, honestly,
my biggest thing with with imposter syndrome is back in
the day, back and you know when back in the
powercast days when it was so incredibly popular, like it
didn't seem all that real and then and I didn't

(51:05):
I didn't put a kind of enough of myself into
it into it. I didn't like I didn't pat myself
on the back and of and like it was and
honestly that that was kind of weaponized against me. You
know when people tell you you don't matter that much, like, well,
you know, fuck you, And but the fuck you was

(51:25):
not the first place you go. The first place you
go is.

Speaker 3 (51:27):
Oh, you're right, yeah, yeah, you you fall into it
and uh, like I've had that issue with imposter syndrome
on certain stuff too. But again, like I said, like
what I learned to what I taught myself was to Okay,
if I have that feeling, let's see why in my
own mind, why do I have that feeling?

Speaker 2 (51:44):
What do I doubt about myself?

Speaker 3 (51:47):
Like early on, when I was doing photography, like imposter
syndrome was a huge thing to me, Like I would
I would do mostly automotive photography, and people like love
the photos that I was turning in, but in my
head I always felt like they could always be better,

(52:09):
and so I didn't feel like I was giving a
good enough product or good enough showing of my talent
of my skill. And slowly I began to teach myself, Okay,
why do I like what is it about these photos
that I don't like even though the owner's telling me
that it looks great, that it looks incredible, that they

(52:31):
love it, And so I would instead of feeling bad
about it and allowing myself.

Speaker 2 (52:36):
To be held back by it, I would use.

Speaker 3 (52:40):
It as a chance as a reminder to let's reflect
and let's see what can I improve, what can.

Speaker 2 (52:44):
I do better?

Speaker 3 (52:46):
That way I can get over that feeling. I wouldn't
allow myself to think that I'm the best thing in
the world since sliced bread, right, but I would use
it in contrast to that, I would be like, Okay,
maybe I should have shot it this way, and that
next time I'll shoot it this way, or next time
I'll use more more angles, or or I'll use the
lights differently.

Speaker 2 (53:07):
And slowly I got.

Speaker 3 (53:08):
To see my my own photos improve to myself and
then just getting the outside feedback, I was able to
appreciate that more. I was able to turn over some
photos they love it. Then I would feel satisfied in that.
I want to just feel the imposter syndrome where it's like, oh, like,
I feel bad about turning these over because I'm.

Speaker 2 (53:30):
Not happy with them.

Speaker 3 (53:32):
If the if the client is happy with them, then
then I'd be happy with them.

Speaker 1 (53:36):
Yeah. Sometimes, like I you know, I mean, the thing
I do when I'm not doing this is writing stuff,
and and and I've real challenge with if things are
coming together the way I want them to, you know,
like I don't even want anybody to see it. And and
that's you know, that's counter productive because it really it
really messes with your timeline. Yeah. So I wondered if

(54:00):
shof by by talking about just like a couple of
of influencers, social media influences that we think are actually
doing a good job. I want to start with a
guy who was on the show a little bit ago,
and that's Dan film and Power List Dietitian. I think
is the information he puts out is legit. It's not

(54:21):
It's not dramatically different from some of the other folks
that I that I've been following for a long time.
I'm kind of leaning Lane Norton and Jordan Sayat and
that folks out of this because everybody follows them, everybody
followers whatever. But Dan Filman, Power Power Liat Dietitian a

(54:42):
good follow always solid information. He he he doesn't post
anything that he can't back up, really and Uh, he's
you know, I didn't realize until I had him on
the show that he's not the tallest guy, but he's jacked,
and he's a legitimate powerlifter and legitimate us U S

(55:02):
a p L powerlifter, and so that's he's kind of
my my first uh my first suggestion. Yeah, you know,
I I followed him consistently for quite quite a while
or so, who you.

Speaker 3 (55:17):
Got, I've got doctor Alex Tatum. Uh. I know Sebastian
has been working with him for a little while on
on his on the media side, so I've gotten kind
of glimpses of what he does here and there throughout
Sebastian's tenure working with him.

Speaker 2 (55:37):
But like the stuff that I've seen, it.

Speaker 4 (55:39):
Would be uh so it'll be doctor like d R
and then.

Speaker 1 (55:52):
Is either one of them him?

Speaker 2 (55:53):
No, let me see all one word, all.

Speaker 1 (56:00):
One word, no dots. Social media is so strong, I
can't find him else. No, let me send it to you.

Speaker 3 (56:23):
And he makes a like he's talking about the pharmacceutical
side a lot more.

Speaker 2 (56:35):
In the way he.

Speaker 3 (56:36):
Talks about it from the videos I've seen, It's super
digestible for for just like regular people to listen and
learn Like he's not over complicating things. He's using a
lot of like references here and there that are easily
relatable and just spreading the knowledge out there. And I

(56:56):
think we're at the point where the floodgates are open,
Like it's not a secret anymore. People are using pharmaceuticals,
they're using peptides, they're using gear. So I think the
best approach we can have towards that is education, is
making sure that people know what they're taking, know why
they're taking it, know how to take it. Because people

(57:19):
are gonna do what they're going to do regardless of
what you tell them. We've seen it happen time and
time again. You can't stop it from happening. So the
best thing we can do, I think, is to educate everybody.
That way, we can increase the awareness. People can be
a lot smarter about the decisions they make when it
comes to this stuff, and not just throw darts into

(57:43):
the dark and start pinning just random things here and
there because some guy on a forum said it, right,
Having educated fellows like this who know exactly what they're
talking about, who do all the due diligence and the
research on these on these products, on these on these things,

(58:04):
and putting the knowledge out there in what I would say,
like Layman's terms, for for just everyday people to understand
is a big service I think to the industry right now,
especially where we're at, versus not having this knowledge out there.
Now you've got seventeen year old kids just ordering stuff
online and doing it all willy nilly, versus Hey, if

(58:28):
they're gonna do it anyways, let's see if we can
make it as safe as we can, Because, like I said,
at the end of the day, you're not someone. If
someone has it in their mind that they're going to
go do something, you're probably not going to stop them.

Speaker 1 (58:42):
Yeah, that's that's true. Yeah, another one I've got I'm
gonna have to in. I have the problem of not
remembering his name ever. I only remember what his tagline is. Yeah,

(59:13):
Matt West. Uh. He's got a million followers usually I'm usually,
but I only recently discovered him, so so I'm I'm
leaving that open. He does a lot of food stuff.

Speaker 2 (59:35):
I've seen this up. Yeah.

Speaker 1 (59:38):
Fox sucks. Yeah, he's also the Foxer sucks guy. So
like sending people send him recipes or they send send
him videos that have recipes in them, and then he
will actually recreate them and and he'll like do them
the legit way, but he also you know, does the
to to either make him.

Speaker 2 (59:56):
Taste better or yah, he'll improve.

Speaker 1 (59:58):
Yeah. And and I've actually done a couple of the
things that he that he you know, a couple of
the recipes that he has talked about and had pretty
good luck with them results. Yeah. I mean, so the
easiest one is this like low calorie mayonnaise. It's like
the original video used I saw that fried eggs. Yeah,

(01:00:19):
he used hard boiled eggs, which why wouldn't you do that?
And it's like there's there's a you know, a teaspoon
of of oil in them and a teaspoon of mustard
and and lemon juice and salt, and it's like that's it,
and it's it's very eggy, but it's also pretty low calorie.

Speaker 3 (01:00:38):
Yeah, and it's going to hold you down like when
you want mayonnaise versus having four hundred calories worth a mayonnaise.

Speaker 1 (01:00:43):
And I'm not a big mayonnaise guy, but period. But
the the thing that has kept me from like eating tuna,
which is like you know, obviously low car good fats. Yeah,
for the amount that is the mayonnaise part. Uh huh.
They're like, well, if you can make the mayonnaise.

Speaker 2 (01:01:04):
In a healthier, a healthier way.

Speaker 1 (01:01:06):
And you mix it in with your tunic, just try
tunas it's the worst.

Speaker 3 (01:01:10):
Yeah, I've been, I've been in the I've been in
the struggle, nothing, nothing.

Speaker 1 (01:01:19):
So I feel very strong about what he's doing. Yeah.
My only gripe with him is maybe this is Australian,
but instead of saying bone up a teeth, he says
brought up a.

Speaker 2 (01:01:31):
Tight okay, boneapple teeth.

Speaker 1 (01:01:35):
Yeah, but he's jacked. He's a he's a you know,
he looks legit. I don't know. I don't know. It
looks like he maybe does some coaching and stuff too.
I'm not paying a lot of it.

Speaker 3 (01:01:48):
I've seen him come up a few bunch of times
on my for you page, and what I do like
is he shows the process right, So he's not like
because I've seen some of the food influencers where they're like, oh,
let's make a healthy alternative version of it, and it'll
cut from like the ingredients to the finished product. So
you never really know if they're actually like using those
ingredients to make that delicious bowl that they're making or

(01:02:10):
this crazy smoothie that they're making. Right, it could just
be some unhealthy monstrosity of ingredients.

Speaker 1 (01:02:16):
I particularly like that when he can say, oh this
this sucks, like, yeah, it sucks.

Speaker 2 (01:02:21):
Just honestly, I wouldn't need this again.

Speaker 1 (01:02:23):
I don't know how to fix it. It's a disaster.
Run away, running, you got any more.

Speaker 4 (01:02:30):
One that I have is I don't know if I've
only watched a couple of his things. His name is
James Smith. He's the guy that broke I don't know
if he completely like was the first one to do it,
but he's the guy that did the creating gummy scandal.
Oh yeah, and he like sent things off to the lab.

Speaker 1 (01:02:48):
The brit Yeah yeah, yeah, yeah, yeah, Yeah he's good. Yeah,
he's he's legit. I back in UH a few years
ago when late Lane Norton has to do podcasts I
haven't listened to yet, and I'm not producing this one.
I produced the last one, UH and and James Smith
was a guest on there, and I had not really

(01:03:09):
encountered him that much, but I was he edited that
episode and yeah he's yeah, he's really really legit. Yeah,
and he's like he's pretty grounded and honest in in
his uh into social media stuff as far as any wickite.
I I don't follow him in around and I'm not
an English but it seems like he Yeah, he seems he's.

Speaker 3 (01:03:33):
Very well spoken, he's very well researched from like especially
like the creating gummy thing, Like he showed all his
back end work. He he wasn't just like throwing random
lawsuits out and stuff, and now he did like all
the backend work to really research the subject and really
got into it. And I think he did a huge
service to the industry by calling it out because I

(01:03:55):
still have like friends that are a lot more casual
that'll ask me, hey are these gummies, like like is
this a good bye?

Speaker 2 (01:04:00):
And I'll telling the straight up.

Speaker 3 (01:04:01):
I was like, you're just buy the powder bro like
it's not hard, just bang for buck, right, like you
just gonna get so much more.

Speaker 1 (01:04:08):
Yeah, he's James Smith, just James Smith on on Instagram.
He's got one million followers.

Speaker 4 (01:04:17):
To start to get that, he must have started Instagram
when it first James, he has been around a lot.

Speaker 1 (01:04:26):
He's been around a long time.

Speaker 2 (01:04:29):
The most generic like name on the planet.

Speaker 1 (01:04:31):
Yeah, like, yeah, exactly. Yeah, that's like I I started
social media early and I couldn't get just my name
anywhere at that point. I also have one of the
most common names on the planet, especially in the in
the Western world. Yeah, very very, very common. The two
different spellings of my last name, or the third most

(01:04:53):
common surname in Scotland for having's sake, So that's crazy.

Speaker 2 (01:04:57):
A bunch of versions of McDonald's.

Speaker 1 (01:04:58):
Yeah. Then, and there used to be a site called
how many of Me you put in your name? And
you see how many in the United States, and it
was like sixteen hundred. Have the guys have the combination
of my first name last name? Yeah, that's crazy. Not
middle named was a little smaller, but you know, and
I'm a junior or so what the hell? Uh anymore, guys.

Speaker 2 (01:05:22):
I've got a like, I'll say, someone like Wesley Visitors.

Speaker 1 (01:05:27):
I don't know.

Speaker 2 (01:05:28):
He's a bodybuilder, classic physique spell for me, so Wesley.

Speaker 3 (01:05:36):
He'll probably come up quick and then vissers that third
one down, this one, no, yeah, the third one.

Speaker 2 (01:05:48):
That actually has a right under your keyboard.

Speaker 1 (01:05:52):
That one, Okay, another mille following guy, But.

Speaker 2 (01:05:58):
So he yeah, he's he's pretty big.

Speaker 3 (01:06:00):
I would say he's missing out on the Olympia this
year because he had like a big surgery.

Speaker 2 (01:06:08):
But like I've followed.

Speaker 3 (01:06:10):
Him on YouTube for a while now, I watched his
videos and he does a really good job at taking
you through what it's like being like an Olympia caliber bodybuilder,
where he does like he did the whole what I
eat in the day thing before a lot of like
Instagram caught onto it. He'll show recipes like how he

(01:06:30):
preps is his meals and stuff, like his creamer rice
recipe I think was like one of the early ones
that got really popular where he showed it step by
step every ingredient how to make like the cream of
rice that he that he partakes in.

Speaker 2 (01:06:44):
His positivity in the sports like, it's very.

Speaker 1 (01:06:50):
Missed.

Speaker 3 (01:06:50):
I feel like in the past few years where someone
like him who zero enemies right comes in very respectful
of all his opponents, very respectful of all his fans especially,
always takes time out to interact with people, just like
a genuinely good guy to look up to for the

(01:07:11):
younger crowd, I would say, versus some of the more
toxic like influencers that we have out, they kind of
get too much spotlight.

Speaker 2 (01:07:21):
I feel like Wesley's kind.

Speaker 3 (01:07:22):
Of the opposite of that, where he is very deserving
of the spotlight because he does set a great example
for everybody to follow.

Speaker 2 (01:07:33):
Even through his workouts.

Speaker 3 (01:07:34):
He's very like well versed in how to how to
educate people on them, Like he slows everything down. He'll like,
if he's explaining a lift, he'll break it down completely
for anyone to pick up on it. So like I'll
watch him when when I'm learning like a new movement
or something, or if I'm trying something out, because like
the cues that he uses to grasp the lifts mentally, like.

Speaker 2 (01:07:58):
They're always really good and just a great guy. Bless you.

Speaker 1 (01:08:05):
I just wanted to throw out just a couple of
honorable mentions just because they're there are a couple of
other guys that that are that are quite popular. I
don't really need to dive into their stuff too much,
but uh, if you're looking for people who like to
call out other specific social media influencers about things that
they say that are stupid, James Kappola is very good

(01:08:27):
at that, and he's got a pretty good like he's
sort of balanced approach that he's not trying to look perfect,
he's just trying to be strong and look good. And
again had the body dysmorphia, the eating disorder, you know,
exercise bolima, that that kind of stuff before. And then

(01:08:49):
one that I have come around to lately because I
had some bias against this person is Zach Talender.

Speaker 2 (01:08:55):
Oh Zach Okay, Yeah, I watch a lot of Zach.

Speaker 1 (01:08:58):
Yeah, I've I've started recently. Again. Another I don't know
what is to his follower count is it's a huge.

Speaker 2 (01:09:04):
Egger Now, Yeah, he's.

Speaker 1 (01:09:07):
Really he's really popped off a lot lately. But I
think his content has maybe gotten more personal in some ways.

Speaker 4 (01:09:14):
Yeah, not as some would say cloud chase, Yeah, cloud chasing,
it's more Yeah, it's more genuine.

Speaker 1 (01:09:21):
It's more genuine. Yeah. Yeah, like these people that do
not need our help to create more following. But at
the same time, like if you if you were turned
off by anything that he said before, you probably could
reevaluate now because it's good information. He's doing other stuff

(01:09:42):
that he's done before.

Speaker 3 (01:09:44):
So that that's one thing I've liked about that because
I followed him for a while now, like throughout the whole,
like weightlifting, like Olympic weightlifting journey, and then like when
he was doing like the the lift and talk in
the backyard until where he is at now, watching him
kind of grow through that, like mentally and like his

(01:10:05):
opinions changing, And.

Speaker 2 (01:10:09):
That's been nice to see.

Speaker 3 (01:10:12):
How he's allowed himself to grow. He hasn't boxed himself
into a certain mentality like what some people will do,
where they will remain very steadfast in the mentality whether
it's right or wrong, right, they won't change for anything,
like Zach becoming a lot more personal on his social media,

(01:10:33):
like allowing people in and seeing what it's like to
be like he's an aspiring music artist now yeah, and
just the hardships that come with that, balancing that with
the gym, just him improving himself physically, mentally and emotionally.
I think has been like I enjoy seeing people go

(01:10:54):
through that. That's very much so more relatable to regular
people like us because we see like you can relate
to that. You can be like, Okay, he's going through
the struggle, so me going through the struggle isn't isn't
as bad.

Speaker 1 (01:11:10):
I think that this is something I touched about, touched
on with the guests from last week that that positive
content works a lot better for me now than negative content.
But some people thrive on negative content.

Speaker 5 (01:11:26):
Yeah, like the call out culture, and well even a
kind of is okay to me because it's like you're
trying to hold trying to hold people to a standard
as opposed to just othering people, you know.

Speaker 2 (01:11:37):
Like rage baiting. I saw someone on Instagram.

Speaker 3 (01:11:42):
I can't remember which account it was recently, but they
were saying they were talking about how they hate to
see coaches, like up and coming coaches, especially build their
their social media their platforms on rage baiting or on
like callouts because in the like in the short term,
that might be what's hitting on the algorithm, and they

(01:12:02):
might blow up because of that and they might get
a bunch of hate follows or drama follows and stuff
like that. But if they don't build their platform on
the actual coaching, on the actual educational side of it,
where they're posting more positive stuff, even if it gets
less engagement, right, Like, that's more sustainable in the long

(01:12:24):
run versus building a platform on rage.

Speaker 1 (01:12:27):
Yeah, it's hard to you run out of things that
get mad.

Speaker 3 (01:12:30):
About, and especially like that clout chasy kind of platform
can only work for so long, and we've seen it
time and time again where guys will blow up and
then they'll disappear because they run out of things to
rage bait on, or the gimmick gets old and people
grow past it and they decide they move on. Versus
I've seen guys blow not even blow up, but grow

(01:12:52):
slowly from a smaller following to a bigger following where
they consistently post educational stuff, positive stuff, actual full information,
or actual creative talent. Like if it's a like a
media guy and he's showing like he's posting like his
his cinematics, and slowly you watch them improve, you watch

(01:13:12):
them get better. That that's more sustainable in the long run.
That's more positive for the algorithm, I believe, than just
loading it up with a bunch of rage based slop,
which I think is kind of the issue with social
media right now. Like every other post I see in
fitness in the fitness space is some science based versus
bro science like post.

Speaker 1 (01:13:34):
Yeah yeah, I know, I saw one yesterday where somebody
was like, you know, talking about just just get stronger
or whatever, and it's like, yeah, it's true, but what
you're railing against is people who are majoring in the minors.
You're not. It's not science that you're against. Really, it's
people who get caught up in the minutia, like but yeah,

(01:13:55):
if that content's not for you, then don't.

Speaker 2 (01:13:57):
Consent, don't consume it.

Speaker 1 (01:13:58):
Pretty easy, you know, they're not We're not force fed.
We're a little bit force fed on the algorithm. But
but you know, you don't actually have to engage with
it if you don't want to. If you know that
this person doesn't doesn't have content that you're interested in,
the scroll past it.

Speaker 2 (01:14:13):
Instagram has this feature where you can you can hit
not interested. Yeah, and if you do that long enough,
it'll it'll get rid of the algorithm.

Speaker 1 (01:14:22):
Okay, well I think that's pretty good for today. Jerry.
Where can people find you if you want them to?

Speaker 3 (01:14:28):
Jerry Kilos on Instagram all one word. You can find
me here at Third Street. Come on, buy for a
training session, Come on buy.

Speaker 2 (01:14:39):
That's it.

Speaker 1 (01:14:40):
I know you too.

Speaker 2 (01:14:41):
Yeah, no, nothing, no nothing.

Speaker 4 (01:14:43):
I am Sebastian Underscore brand below on IG.

Speaker 1 (01:14:46):
I am f dj McDonnell. Though social media that shows
fifty percent facts represents a word and fifty is just numbers,
fifty percent facts. As a Speakerbine Podcast association with our
media on the obscure celebrity net work and we'll talk
to you next week, no stop,