July 2, 2025 • 48 mins
From fat-burning pills to pizza during hospital shifts, we get real about food and supplements.
In this episode, we share honest stories about our experiences with different diets and supplements, including the intense effects of tesofensine, a strong weight-loss drug that comes with wild side effects.
We talk about trying everything from the Mediterranean diet to keto and carnivore, and how food quality—like grass-fed vs. processed—really matters. You’ll also learn why eating protein first can help with hunger and how tools like glucose monitors can show how your body reacts to different foods.
This episode is full of real-life stories, laughs, and simple tips for anyone trying to eat better, lose weight, or just feel healthier, especially with a busy lifestyle.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:19):
welcome to the age-proof podcast, where we talk
about everything.
Age proof yeah, stay healthyyeah, what we?
Got going on.
Speaker 2 (00:28):
This week you try anything new uh I got a lot of
new stuff going on but I knowyou've tried a couple things in
the last couple weeks, so let's,let's go over.
Well, it's mainly like I, Idon't know, and we are actually
going to coordinate stuff withLevel Up their pharmacy with
peptides from Australia that hasall these oral supplements,
(00:55):
peptides, that the owner is likehugely scientific, scientific,
and I'm trying to get him he, hewants to be on our podcast and
I want to talk with him througha lot of his wealth of knowledge
of peptides.
I have a wealth of knowledge,but this guy, like
scientifically knows how to mixthem.
What's going to be the form,yeah, and he gets high quality
(01:18):
stuff and I actually like touchbase with him because of that.
Um other supplement I took that, the testophenicine.
I had taken it before and he'slike, no, this is real stuff and
that's, it's highly potent,that's what you're feeling.
I thought it was something elsein there, but he's like, no,
it's the, actually thetestophenicine like sweating and
(01:42):
yeah.
So like I started just putting,like you know, opened up the
capsules and only putting like aquarter of it in water and
drinking it, I still got sort ofthe effect, but I didn't feel
like because with that you feltlike you hit it.
You were like hit by a train,Like you know how you go and do
like a leg workout and you feellike you get hit by a train.
(02:04):
That's how I felt I'm like, andsome of the workouts I've been
doing recently, like the legworkouts, I do feel that way at
the end of it and this was likeautomatically taking you there,
you know.
Without even working out.
Without even working out, andit's, I think the cold
intolerance was like the worstpart of it, like I felt like I
(02:25):
needed more and more blankets orcoats on, so you like, give
yourself chills, yeah.
I can use it in this during thesummertime in Arizona and
people are going to be likewhat's wrong with you walking
outside with?
Speaker 1 (02:36):
a hoodie on Sweater.
Yeah, how long did it last, forit was like probably four to
six hours.
Speaker 2 (02:45):
It a long time.
It wasn't just it's pretty long.
Yeah, it wasn't just quickrecovery.
So that's because, if you couldquickly get over it, you're
like oh, whatever that's likeyou know?
Speaker 1 (02:55):
no, it lasted quite a while yeah, that is a while and
it's intense it's.
Speaker 2 (03:00):
When I tell you it's intense, it intense, and it says
one to two capsules.
And I was about to take twocapsules but I was like all
right, Since my whole thing withsemaglutide, I was like let me
titrate into this one.
So you took one capsule.
Yeah, because just gettinghealthier, I think everything
has so much more of an effect ateven lower doses.
Speaker 1 (03:23):
Okay, yeah, so this pretty much lasts as long as a
mushroom trip.
Yeah, yeah pretty much and youcan't exit out.
That's the part you're likeokay, I'm done, I'm out of here.
Like, get me out of here.
Speaker 2 (03:38):
Yeah.
So so what you feel, exactlyand did you see anything on like
the metrics with like your auraring or um well, my aura ring
would say you got somethinggoing, something minor is
happening, your temperatures,your temperatures elevated.
You know um?
Speaker 1 (03:57):
did your heart rate go?
Speaker 2 (03:57):
up?
Um, I don't think so, notreally.
No, okay, no, the heart ratewas fine.
Mental clarity was like dude, Ithought I was on fire.
I definitely felt like I wasfunctioning at a different level
.
It was definitely like powerful, and then it also like
(04:19):
satiety-wise.
You didn't want to eat either.
Yeah, Well, there's a lot ofthings that can make you not
want to eat like well, like yeah, well, tesafenazine, kind of
that's why it was originallymedication studied for dementia
and stuff, because it was likeit's serotonin, norepinephrine,
(04:40):
dopamine receptor uptakeinhibitor and like that kind of
that's why it was studied.
But then they saw all theAlzheimer's people were losing
weight, so they stopped thestudy and it was taken off and
now people are starting to useit for weight.
Speaker 1 (05:01):
Wait, I remember taking that drug.
Speaker 2 (05:03):
Yeah, on top of that, I I was like still taking
methylene blue at the timebecause I cycled through
methylene blue.
So methylene blue will alsoincrease your serotonin level.
So like it's almost like uh,what is serotonin sickness?
Speaker 1 (05:20):
it's like you have too much serotonin in your
system, so I think that wouldeven make it worse yeah, because
if you're taking methylene blue, you'll actually decrease the
amount of ssri if you're on ssri.
Speaker 2 (05:33):
Some people come off ssris when they shouldn't really
be on ssri I don't take ssris,but no one should be.
Yeah, just yeah, it's not.
Speaker 1 (05:42):
I'm not a fan of SSRIs anyways, I really don't
think they do anything.
Speaker 2 (05:49):
I remember like my parents' friend was like handing
it out like candy, like anyonethat.
That's a Henny doctor I know, Iknow it's just like big pharma
bullshit like.
Speaker 1 (06:03):
Oh, you went to sleep last night and woke up.
How about an ssri?
Speaker 2 (06:07):
you're not happy with your wife?
Her life like how about an?
Speaker 1 (06:11):
ssri.
Is your wife yelling at you fornot making the bed?
Speaker 2 (06:14):
here's an ssri instead of looking at them as a
whole, like where's, where'syour hormone level, where's your
overall health?
Yes, that's where we break intolike so what diets have you
tried?
I know like I can ramble onabout like everything I've tried
.
Speaker 1 (06:33):
Yeah, I do want to go I do want to jump into, like
the diets you've tried.
Yeah, I will tell you what'sworked for me.
Yeah, we've, like they say,mediterranean diet yeah like we,
we pretty much have had amediterranean diet yeah from
like like growing up yeah beingiranian, but it is like okay,
(06:56):
what's heavy in your diet, what?
what makes a difference?
I do think there's something,not necessarily like gluten
related, but something in theway grains are grown and
harvested in the US.
Yeah, that really gets peoplelike not necessarily sick, but
(07:17):
like down that diabetic track orlike like speed rushes them
through that.
Yeah, yeah.
So I do like low carb dietsbecause of that, not necessarily
like recently I've been eatinga decent amount of sourdough
bread that justifies like oh,it's sourdough, it's good for
you and and I feel I feel better.
(07:39):
Yeah, like I don't?
Speaker 2 (07:40):
well, I was just listening to joe rogan like and
he was saying he's like rogan's,like the well he talks about
carnivore expert.
Yeah no, but he was talkingwith uh, was it paul?
I think he was on with hubermanand they were talking about it
and he was saying how, like hecan have steak and rice when,
(08:03):
when he was on the carnivorediet, he'd have rice and he's
totally fine.
Speaker 1 (08:07):
Why is rice part of a carnivore diet, though?
Speaker 2 (08:10):
I'll discuss carnivore diet because it's not
like overly all just meat, but,like he said, like anytime he'd
splurge on pasta he feels likeshit, yeah and heavy and
everything but like when he'seating rice.
He has no issues with rice.
He's actually energized andgoes and works out and stuff
(08:33):
with rice, but like what kind ofrice is he having?
I know basmati, basmati if youeat basmati rice like, cooked
appropriately, I think you know.
Over here, like in arizona, Ifound this new persian
restaurant.
That's like their food isfreaking addictive and you can
be on a straight carnivore dietbecause the guy gives you the
(08:57):
guy gives you like all right,this is not a paid advertisement
.
Speaker 1 (09:00):
But what is his place called?
Kebab grill and go it's likeone of the best, best persian
foods in town.
Speaker 2 (09:07):
Oh, the food is so good.
And then he gives you likethree pounds of chicken per.
You know, like my family get,we get two of the platters and
we're eating it for like fourdays.
You know, and you can't stop,like I can't wait to go home and
eat it and like even as rice,you eat as rice with the chicken
and you don't feel down.
(09:27):
Then you go to Persian Room.
I have a bite of Persian Room.
I feel like crap and I almost.
And everyone always says like,oh, you're Iranian, do you go to
Persian Room?
And I'm like, yeah, their foodthey're.
Like, oh, their food's so good.
Speaker 1 (09:43):
I'm like I wouldn't go there.
Well, technically, all my roomsare Persian, yeah.
Speaker 2 (09:48):
Yeah, like the stuff is like, so I don't know so
heavy, and any time my wifewants to order food.
Speaker 1 (09:56):
Dude, I get this shit so fast and it's been like
every time has been worse andworse.
And it's been like every timehas been worse and worse.
Like if I measure the time fromme eating that food to going to
the bathroom, it's been lessand less and I'm just like what
(10:17):
the hell is going on?
Speaker 2 (10:18):
It feels like they ground the beef with some rocks
in there.
It feels like you're eatingrocks or asphalt or cement,
because it just sits in yourstomach like a rock.
Speaker 1 (10:29):
It's like Jim Gaffigan, this Hot Pocket skit.
That's what I think of all thetime.
It's like oh, now they makevegetarian Hot Pockets so you
can remove the Hot Pocket out ofthe sleeve and place it
directly in the toilet.
It's like this is what we'redoing with Persian food or
Persian roux.
We're like, oh okay, take itstraight off the platter, just
(10:50):
drop it right in the toilet.
Skip the whole step whereyou're involved.
Speaker 2 (10:55):
Yeah, I almost pretty much like my wife wants to
order it.
I'm like my kids like the rice.
It's tasty, it's delicious,yeah.
They make it taste good, butthey're adding some type of
laxatives or something.
Speaker 1 (11:13):
Yeah, I can make great rice and you know like
even I've tried to just not eatthe rice and eat their proteins.
Just lick the meat a little bit.
Yeah, you're like oh man, itsmells so good you get closer
and your bowels just go likeyeah, yeah so nuts, yeah,
mediterranean diet, so like sowhat?
Speaker 2 (11:37):
what's the mediterranean like?
How do you follow that?
And I've been trying to likewrap my head around it, but,
like you know, people say it'smore like being a pescatarian
than but, like you know, you'restill eating lamb and meat.
Speaker 1 (11:54):
It's pretty much like what we grew up on.
That's why everybody's like, oh, Mediterranean diet.
I'm like, oh, that's just mydiet.
Like I don't know what you'retalking about, okay, olive oil.
Speaker 2 (12:09):
A lot of it's just unprocessed food.
That's what you got to have.
It's like don't have like Kraftmac and cheese, go and grind up
your own pasta and cheese.
Speaker 1 (12:22):
That's the thing.
It's like the extra step, likegetting the dough.
Getting the dough, getting theyeast, like doing the whole
process, I think makes a hugedifference.
Yeah, that's why I've beentrying to like I want to get a
glucose monitor before I go likefull-fledged on this.
Speaker 2 (12:38):
I got my first one.
Speaker 1 (12:39):
Yeah.
Speaker 2 (12:40):
And it didn't work, so I have one you have no
glucose in your system.
Yeah, Probably they're likeyou're all screwed up.
Speaker 1 (12:47):
Honey, you so sweet.
You're going to give mediabetes.
Speaker 2 (12:50):
After I got that one, one of my friends told me the
Oura Ring actually carries aglucose monitor.
I'm like I should have justgotten theirs.
It's not that expensive.
Speaker 1 (13:01):
They have a Fetuche salad monitor.
It's like 8% fattoush saladrunning through your system.
Speaker 2 (13:07):
Yeah, so I got a Mediterranean diet book and I
was like, oh, it didn't reallylike it had everything in there.
Speaker 1 (13:18):
Yeah, so it's like you know it's like, this is my
regular diet.
Yeah so it's hard, for I willtell you like, um, when I was in
residency, like I was eating,like crap yeah I.
I went keto for about a year,yeah, and then did intermittent
fasting.
Yeah, I dropped like a goodlike 20 30 pounds, yeah, because
(13:38):
I was like I got up to likehere's the story.
I got up to 210 and I feltmyself jiggle when I walked fast
from room to room and I wastalking to a couple of nurses.
I was like I need to lose someweight and they're like yeah,
you're okay, you don't need to.
They're being nice to me andit's like no, I need to do it
(14:02):
and I forgot I talked to himabout it.
And then two months laterthey're like, oh, how's that
diet going?
I'm like, oh, I'm up 15 poundssince we last talked.
So then I was just like dude.
I felt miserable Not miserable,but I was dragging.
(14:23):
It was like straight updragging everywhere, and I was
just like I got to do something.
I went keto and then for abouta year and then added
intermittent fasting, yeah, andI dropped probably like 30
pounds.
Yeah, like I got down to like185.
(14:44):
I got down to like wrestlingweight for undergrad.
Speaker 2 (14:48):
Yeah.
Speaker 1 (14:49):
From like a top of like 220.
And I felt good.
I was just like you know what,if I feel good, I'll maintain at
that.
And the one thing I might aswell mention it here it was just
like I was taking prescribedAdderall also, which is an
appetite suppressant.
(15:09):
Yeah, that's the one thing Iwas just like looking was taking
prescribed adderall also, whichis an appetite suppressant.
Yeah, that's the one thing Iwas just like.
Looking back, like why am Ihaving?
Like when I'm doing keto Ican't get the weight off as
easily?
Uh, I do think that made aslight bit of a difference, but
I'm like down to like 195.
Speaker 2 (15:28):
Yeah, like the thing is like when you try to go back
on keto.
Um, one thing to do is like, ifyou have leaky gut or any
issues like that, I think, likewhen you try to go back on keto,
you have more of a problem withbowel habits.
Speaker 1 (15:43):
Yeah, and there's just stuff like if I'm pooping
like that, something's not right.
Speaker 2 (15:56):
Yeah.
Speaker 1 (15:58):
It's just like it should be like I'm doing
something wrong.
Speaker 2 (16:02):
Yeah.
Speaker 1 (16:02):
Like my body shouldn't be rejecting all this
food, like I'm in a third worldcountry.
Speaker 2 (16:07):
Yeah, the thing was like I was on keto diet, pretty
like I got you on that wholething the butter, coffee or the
bulletproof coffee um, and likeI felt great on it because, like
you're pretty much trying todrive that ketosis, I was like
testing my finger sticks everyday and making sure I was always
(16:28):
in ketosis, like your mindworks and functions a lot better
.
Um, I think right right now I'mpretty much at the same level
without being in ketosis, um,just doing a lot of other things
to optimize it.
But I went to Italy and like Ididn't eat much pasta or pizza
and stuff, even when we were initaly.
Speaker 1 (16:48):
Some of it, yeah, more than 20 grams worth.
Speaker 2 (16:51):
But when I came, back and was on keto diet.
I could not lose any weight,and it was like after that italy
trip, I couldn't lose anyweight on the keto diet.
That's when I stopped it.
It was hard to maintain too.
Um, what did you think with theketo diet?
Speaker 1 (17:08):
I've been not technically keto.
Yeah, I did like probably likea quarter pound of sourdough
before we got here today, but um, I I do try to limit myself to
20 grams of carbs a day, but youprobably take a lot more than
that.
Speaker 2 (17:26):
You think it's 20.
Speaker 1 (17:27):
No, exactly that's my target.
I'm probably at 40 grams, butthere's different diets, there
are 20 grams 30 grams, 40 gramsof net carbs.
I do really try to stay under40 grams, but it's just hard
(17:48):
being in the hospital and, yeah,and like I would rather eat
healthy than reduce carbs.
Yeah, so like when I was onthat keto diet during residency
where I dropped all that weight,yeah, like I felt great.
My ldl shot up.
It was like twice the amount ofnormal.
(18:09):
Yeah, because I was eating likepork rinds, processed red meat.
Yeah, like, just like that ohyeah, I can buy cold cuts in a
vending machine.
Yeah, like I could.
Speaker 2 (18:21):
That there's no, that's where that's where you're
, because I I was on keto diet.
My cholesterol was like my hdlwas high and my ldl was low.
Um, and even my low smallparticles, they were all in
check, like I never, you know,they never went shot up.
Speaker 1 (18:41):
So this is after training, though right it's hard
to do in medical training,where even in medical training.
Speaker 2 (18:47):
The thing was I was in new york and like I followed
paleo and then went keto becausein new york there was a
fantastic place for catering andI used to go and pick up prep
meals, yeah, and you couldchoose, like what you wanted,
and they actually it was likeright next to my crossfit gym
and their food was like so good.
(19:08):
I used to go and like, justlike pick up so much stuff yeah,
yeah, I used to.
I was like I need to open up oneof those here, because they
used to have just like good cutsof filet mignon and uh, like
even chicken and like, and thenyou choose your vegetables and
stuff with it.
So, um, that, that was a.
(19:28):
That was a great place.
It was easy to stay on paleowith their food.
So, okay, yeah, right now wedon't have those choices in new
orleans yeah, you just choosefried chicken and binaise and
gas station chicken you don'tknow, gas station brothers
chicken, it's a chain and
Speaker 1 (19:47):
most of them are like .
It's either like a fast mart ora gas station.
Rob came down one time and he'sjust like we had a long night
out about to crash.
He was like, oh dude, beforeyou go home, just stop by, like
McDonald's or something.
I was like McDonald's FuckMcDonald's, we're going was like
(20:09):
McDonald's fuck McDonald's, wego, we're going to get some good
gas station chicken.
And we stopped by, uh brothers,and we each got like a like a
four piece meal.
I had a couple of pieces ofchicken, fries and soda and we
just ate it in the parking lotand he's just like dude.
I got to go in and get somemore.
(20:31):
He went in and came back with a10-piece.
He's just like dude, it makesno sense to buy any less.
It's like a dollar a piece fora piece of chicken.
It's like a whole quarter of achicken.
He's like God.
It's like a whole quarter of achicken.
He's like God.
And we sat there and out of the10 pieces we crushed like nine
(20:55):
pieces.
We had like one piece left andwe were just like we got to do
this.
It was like 5 in the morning.
There's a gas station down thestreet from my house.
There's definitely a couplepeople been shot there in the
last two months.
It's New Orleans.
You expect that West Bank.
Speaker 2 (21:15):
Actually, we just sat there and just like didn't feel
good about it, but we made ithappen.
Was that during your paleo diet?
No, it was not.
Or keto diet it was not.
Speaker 1 (21:25):
That was when I was ramping up to 220.
That's when I was getting intomy jiggly face.
Speaker 2 (21:34):
Yeah, it's like going through these diets and like it
kind of.
Sometimes, though, like you doget food anxiety and like diet
burnout and stuff from just likeworrying about like what do you
mean what not to eat?
About that for me.
(21:55):
It's, like you know, trying tostay away from seed oils or
processed foods and stuff likethat and, like you know, when
you're in the hospital kind ofguilty eating a sirloin
yesterday.
Speaker 1 (22:06):
There's a good, good cut sirloin.
Speaker 2 (22:09):
Yeah, Anytime I go out I try to, you know, I want
to go to a good steak placebecause I want warm steak.
I don't want, you know, like.
Speaker 1 (22:18):
I have a chef that cooks for me.
Speaker 2 (22:20):
But like steak isn't good when you're like reheating
it and stuff.
Speaker 1 (22:25):
That is true, but it's also the quality of the cut
, yeah, right.
Speaker 2 (22:29):
So if it's also the quality of the cut, yeah right,
yeah, so if it's crappy piece ofmeat, no, it's not crappy piece
of meat.
Speaker 1 (22:34):
No, no, I know, not for you, but like if, if you go
out and start off with a crappypiece of meat.
Speaker 2 (22:41):
I'm really thinking of doing this carnivore diet,
though.
I'm like gonna eat meat, justeat meat, and I like where's a
good place that I can order goodmeat like grass fed meat that I
can eat it for breakfast, lunchand dinner.
You might have to grow ityourself.
Speaker 1 (22:57):
Yeah, yeah, but you need to grow some grass.
Speaker 2 (22:59):
I think the hospital will freak out because some of
the people made fun of me forbeing how he used to be vegan
for lunch or vegetarian forlunch.
Speaker 1 (23:08):
That was the biggest bullshit ever, dude.
Somebody was like, oh, who isit?
One of our friends is like I'mvegan and he's like, yeah, I'm
vegan for like the better halfof the day.
You can't say that.
He's like, no, I'm serious, Ieat vegan for like breakfast and
lunch.
Speaker 2 (23:28):
No, he's vegan because he doesn't want to kill
animals well, vegans, you can'tsay, oh, I don't eat meat, I
didn't.
I didn't even know that at thetime I was like, uh, vegetarian
vegan, what the hell's thedifference?
Speaker 1 (23:39):
I had a friend in med school uh, because vegetarians,
I think, like becausevegetarian is not necessarily
healthy.
I had a friend in med school.
He was like no, they use seedoils and stuff.
Speaker 2 (23:52):
Like vegans, like kind of stay away from, like all
that.
Not necessarily, not really.
Speaker 1 (23:58):
Not really.
Speaker 2 (24:00):
That's what I thought .
Speaker 1 (24:01):
Dude, then you just pound like pea protein and soy
and stuff, because I would seelike people that were like
unhealthy and they're like I'mvegetarian.
I'm like, oh yeah, my friend inmed school was just like I was
a little drunk when he mentionedit, but it was like, oh yeah,
I'm vegetarian.
I looked at I was like you'reway too overweight to be
vegetarian.
Speaker 2 (24:20):
It was like you gotta eat more lettuce bro like what
is going on here, yeah, yeah,and like, um, what are you doing
?
Deep frying all of that?
Well, like that's like one ofthe podcasts has listened to.
They were saying, like how,like india is even turning more
there, there's more people goingtowards the carnivore diet.
(24:43):
Where, what?
Yeah, where they india, india,india, they're all going to hell
.
I know, they actually ship.
Speaker 1 (24:59):
They're one of the largest producing of meat.
What type of meat, though?
Lamb and goat?
No cows too.
Speaker 2 (25:06):
Oh my God, that's so sacrilegious, I know, but they
sell it for profit.
They're not eating it.
So there's some family makingbillions there yeah, from just
meat.
That's crazy.
Diabetes is huge there andinsulin resistance.
But they put cream in, like somuch stuff.
Heavy cream, yeah, heavy cream,butter chicken some good stuff.
Speaker 1 (25:26):
Yeah, but it's all heavy cream, yeah, like.
I mean it's called butterchicken.
That probably translates tolike just like lard and chicken.
Yeah, just throw that in a potand put some orange food
coloring in there yeah, so sowhat?
Speaker 2 (25:41):
so what?
The carnivore diet thing.
So what I was reading is likeyou're 80 of your I think it's
like 80 of your diets just meat,and then the other 20 can be
whatever.
But, like you know, paulsaldano talks about it.
He's like a physician that isbig into the the carnivore scene
(26:03):
and he's in costa rica and he'sbig with t-rexes and other meat
eating uh animals.
So he, he does fruits because hehas issues with, like, I think,
eczema and stuff, and so hedoes fruits, but he says he
doesn't do vegetables at all, sohe stays away from vegetables
altogether.
Speaker 1 (26:23):
Um, and, that's pretty cool, just yeah, just
from like the sound of of it.
I don't do vegetables, I'm likethe anti-vegetarian.
Speaker 2 (26:31):
Yeah, he says I don't know.
And that's the thing is whenyou test your gut and stuff for
me.
I don't like bell peppers muchanyways.
I love bell peppers and when Igot my microbiome and stuff
checked it said that I'mallergic to peppers and stuff
(26:53):
and I do feel worse when I eatcooked peppers.
Yeah, what else are youallergic to?
I don't know.
I forget I didn't.
Speaker 1 (27:00):
That was it.
I didn't read through it I.
I did it more for themicrobiome, but it told me stop
that bell peppers it told me, myheart is broken, like I can't
go on the other stuff I didn'teat anyway, so I didn't care.
Speaker 2 (27:12):
Yeah, you know, but like, but, like a lot of it was
like staying away from likedoing the carnivore diet would
be against my religion, becauseit was like you don't eat red
meat and don't.
It's like that all all sorts ofthe protein I could take in it
was like even like chicken andstuff.
I was like what the hell isthis?
Speaker 1 (27:33):
I'm like there's no way.
Yeah, I know Nutrition.
Yeah.
Speaker 2 (27:38):
So I was like uh, how do I, how do you expect me to
get my protein?
Speaker 1 (27:41):
I don't know, there is some stuff that just doesn't
agree with me.
Yeah, and I agree with me.
Yeah, and I just refuse toaccept the fact that it doesn't
agree with me.
Yeah, just like.
Yeah, you know we're in adeveloped world, so like, a
little diarrhea isn't gonna killme, you know, like you, just
stay hydrated.
Worst case scenario, I'll go.
I'll go go get iv line put inand get some extra iv.
(28:06):
It's diarrhea, it it'll pass.
This too shall pass.
That's what I think on thetoilet all the time.
Speaker 2 (28:13):
Yeah, I.
Just my main thing is trying tostay away from sugars and
processed foods, definitely Noteven ultra processed foods.
Processed foods Like ultraprocessed is completely off the
table, and I think, like from ayoung age you got to teach your
kids, you know, of course thegrandparents come in and feed
them fries and garbage food, butyou got to try to, you know I'm
(28:36):
a sucker for like vegetables.
Speaker 1 (28:38):
That's where, like I'm just like, I see the small
package good italian salami.
Speaker 2 (28:45):
I'm like I know it's processed.
But is it really processed?
Speaker 1 (28:48):
it is, it is, it is I'm just like where's the usda
grade?
Like uh yeah, is that grass-fedsalami is like no, that is just
a sloppy piece of pork shitlike just you're gonna eat it or
grind it up?
But like sometimes you justcan't help yourself.
Speaker 2 (29:09):
Like, yeah, all right , a little bit of diarrhea, here
we go I usually I don't know II stay away from the like I used
to get the charcuterie boardsbut like I say I do a good job
at staying away from it, but atleast once a month, maybe once
every two weeks, yeah, I give in.
Speaker 1 (29:30):
I'm like ah, here we go.
Yeah, like, just give me thatsalty satisfaction.
Like it's just meat with salt.
Speaker 2 (29:37):
Yeah, it's like dry meat with salt especially with
some cheese, some good parmesancheese.
Speaker 1 (29:43):
Yeah, yeah glass of red wine that I just pour in the
sink?
I'd rather not.
Speaker 2 (29:51):
The other thing like how about milk?
What are your thoughts on milk?
Speaker 1 (29:55):
If you're going to do milk, just do fucking hardcore
milk.
Whole grass-fed milk.
Yeah, yeah, yeah Right.
Fuck oat milk, fuck almond milk.
Speaker 2 (30:03):
Yeah, I used to like.
Speaker 1 (30:05):
If you're going to do it, do it.
Speaker 2 (30:07):
I had this mindset of like is evil.
And then I'm feeding my kidsmilk like every day and I'm like
now I like before.
You used to buy that crappymilk and I used to chug like a
gallon a day and my dad's likewhat the hell we used to?
Speaker 1 (30:21):
we used to drink at least like we were told.
Like we're gonna drink, you'regonna drink three glasses of
milk, even if we like couldn'tafford anything else especially
it was on sale three glasses ofmilk or you're going to hell
yeah like it's, it's it that,that was it, yeah like I used to
chug it out of the bottle.
A lot of milk, yeah and we usedto pound flintstone vitamins
(30:44):
remember that time where momleft us alone.
We were like what?
9, 10?
And there's a.
It was like the CostcoFlintstone vitamins bottle.
We finished it.
She came back and was like whatI just bought that today?
It tasted good.
(31:04):
We can't afford candy, so thisis what we decided on a pound.
Speaker 2 (31:13):
Yeah, good, we can't afford candy, so this is what we
decided about.
Yeah, um, yeah, like milk.
You know everyone plays dairyas evil.
I'm like I'm eating cheese, I'mlike, and staying away from
milk.
And then you know, I'm like, oh, like you can put some of this
whole.
Speaker 1 (31:23):
It's not like honestly I don't know, but it's
a good dose of protein and thencalcium, and then you're getting
like whey protein that's madefrom milk.
So how does that make sense?
The only reason I'm a fan ofmilk is because I do not believe
in the alternatives.
Speaker 2 (31:41):
Yeah.
Speaker 1 (31:41):
Like oat milk, almond milk, coconut milk, whatever.
All that's processed right,whatever it is, it's not like,
it's not natural give youwhatever comes out of a teat
yeah, as shy would call itcookies if it's not produced by
(32:02):
cookies.
I don't want none of it yeah,but.
Speaker 2 (32:06):
But like the grass-fed milk has like good
omega-3s and overall it's likegreat for you.
So I kind of believe, likekeeping it to with anything you
got, to keep it to moderation.
Speaker 1 (32:18):
But it's crazy what we grew up on.
You need to drink three glassestall glasses of milk to be
healthy, or else you're going todie.
Yeah, apples and milk.
Yeah, apple a day, threeglasses of milk.
What else were we fed?
Speaker 2 (32:39):
Well, there was the Ramadan fasting.
Speaker 1 (32:40):
Oh god, yeah, you ever fast for the whole month of
Ramadan.
Speaker 2 (32:45):
No, I did it a few times.
It was more for wrestlingseason.
When I fell on wrestling seasonit was easy to do.
What else we got about diets.
So some of the things I readlike today I was reading an
article on, you know, like theway you eat, like your diet.
You know well with thecarnivore diet they say like
(33:10):
fiber, you don't necessarilyneed fiber, fibers would you
read that in like a sponsored gqarticle or is it pubmed?
Speaker 1 (33:18):
no, no, they were saying.
Speaker 2 (33:20):
They were saying people need fiber because of,
like, all the bad, malnourishedstuff that you take in,
undernourished, like foods thatyou take in.
So what washes it out?
Speaker 1 (33:33):
so the fiber like yeah, it's people talking.
It stops you from carnivore diet, though, like people that are
pro carnivore diet, they'regonna be a pro fiber or against
fiber okay because they, they,they stay strictly away from
vegetables you can see likestrictly, like here is the
(33:53):
sirloin faction and here is thechia seed factions.
Like you cannot, I I think chiaseeds are pretty healthy for
you.
Yeah, I think most people don'ttake enough fiber.
Yeah, and I think it's.
It's good, because fiber youdon't absorb it but it like kind
of like scrapes the insidesclean that's the whole.
Speaker 2 (34:14):
It's like you got to take in high fiber because of
all the like processed foods andstuff you're taking in.
So that kind of clears it out.
It's like the steel wool foryour colon.
Yeah, that's exactly what it is.
Speaker 1 (34:30):
Three tablespoons of chia seeds.
I was pounding chia seeds whileI was on keto diet.
There we go.
Yeah, all you eat is chia seeds.
Speaker 2 (34:45):
So with high-protein diet it's still my go-to for
losing weight and everything youcan take a decent amount of
fats, but like the way to eatyour meals.
Instead of, you know, eatingyour salad or vegetables first,
you should be eating yourprotein first, because that's
(35:05):
going to increase your glp-1release, so you're going to hit
satiety much earlier, and thenfollowed by your fibers and then
everything else.
So if you're going to eat,that's going to get you protein
first.
So have your steak first andthen go to your vegetables and
everything, like the othermashed potatoes yeah yeah.
Speaker 1 (35:28):
Don't the Europeans eat their dessert first?
Speaker 2 (35:31):
Do they?
I don't know, I don't know, Idon't think so.
We'll have to fact check that.
Yeah, but the japanese drinktheir tea before they eat, right
?
Speaker 1 (35:43):
that makes sense, though, because, like, if you
have any type of caffeinatedbeverage, that like fills you up
faster.
Speaker 2 (35:51):
Yeah, I don't know about you, but like, if I have a
coffee, I can barely eat yeahunless a very sugary coffee
drink it's like oh, I can eat alot um, yeah, because anytime
you have any sort of sugar oranything, that's gonna um
decrease, like um, or that'sgonna increase your hunger, like
(36:13):
if you eat sugar, and that'swhy you take protein first
before the sugars.
That's going to improve it.
Speaker 1 (36:20):
And just like on a personal note, I think the keto
things works for me well, or notnecessarily even keto, just
like low carb or anything low,like not spiking your glycemic
index.
So, even if it's carb, it'slike quinoa and not like, and
(36:41):
just seeing like that's what.
Speaker 2 (36:43):
That's why I was doing the continuous glucose
monitor to see what's reallyspiking my um sugar levels.
So I I see what I should stayaway from more.
Speaker 1 (36:55):
I want to get a glucose monitor and then just do
shots of different types ofalcohol.
See which one you're going todo, be like, oh, this is the one
.
Speaker 2 (37:03):
Well, our friend said he did it and he drank beer,
and beer didn't spike his sugars.
Speaker 1 (37:09):
He's like, oh, I ate pasta.
And it was like went throughthe roof and I tried this and
went through the roof, but likeI had beers and nothing.
And I tried this and wentthrough the roof, but like I had
beers and nothing, so I justdrink beers.
Now he's in very good shape,yeah, yeah, and talks a lot too.
Speaker 2 (37:23):
When you're out in the streets in Paris and it
smells like smoke out in thefucking street, in the huge
street, it smells like smokewithout anyone surrounding you,
there's an issue so do you tryto escape that by going inside,
and then it smells like dirtypits?
Speaker 1 (37:44):
dirty pits, miss, mixed with some smoke ashes,
more smoke oh, we're makingfriends tonight, yeah, but yeah,
what I was gonna say about ketois like when I have simple
carbs, it just I don't feel full, like I feel like I can have
some more and have some more,and not just feel like I can
(38:06):
have some more, but I want somemore.
Speaker 2 (38:08):
Yeah.
Speaker 1 (38:09):
So one slice of pizza turns into three or four.
Where the funny part is, Ibuilt up this tolerance and we
used to have this residencedinner at Mass General and so
like at 7 pm all the residentswould go to the cafeteria and
(38:32):
they provide pretty much thescraps of whatever they didn't
sell throughout the day, becauseyou know how good residents are
treated.
But, um, we were there.
I'm like this is kind ofrelated to it.
I was just like dude, I, I caneat like a whole pizza in less
(38:54):
than 45 minutes.
There's no way you can.
I'm like, oh yeah, I would havesaid two pizzas if I want to
push myself, but I candefinitely eat a whole pizza.
And I was like three, fourslices in.
And I was in the ER shift withmy senior and we got called in.
(39:15):
This lady had a ruptured uhaortic, she had an aortic
dissection and just coding aboutto die.
So me I was in second year, mythird year had to run and nobody
else was there, just he wasrunning the code and I'm just
(39:36):
doing chest compressions.
I'm like, oh my god, I, I wasfour pieces into eating this
whole whole piece of like fourpieces in and I'm just like
popping away and usually we runcodes for like what, like 10 to
30 minutes before calling itquits and nobody was there to
(39:57):
give me relief from doing chestcompressions.
Speaker 2 (39:58):
Yeah, usually you're on there for like a minute,
maybe two minutes Two minutestops right and it felt like 45
minutes.
I was probably there for like30 seconds tops.
It feels long anyways.
Speaker 1 (40:10):
And I was like yo, jeff, I was like Jeff, call the
code.
Like Jeff, I was like call thecode, call the code.
He's like what are you talkingabout?
You've been doing this for like10 seconds.
Just keep doing the chestcompressions.
Just like, do the chestcompressions.
I'm like, bro, call the code,call the code.
The family's there watchingthis whole thing happen.
(40:31):
Afterwards he was like what'swrong with you?
He was like what's wrong withyou?
He's like 10 seconds into thecode, you're asking me to call
the code.
I was like, dude, you knew shewasn't gonna survive.
It's like, yeah, I know, butlike we just have to like
continue, just in case.
And I'm like, yeah, but, buther family was there and these
(40:51):
are like last breaths and I'mabout to puke a ton of pizza.
I was like, please call thecode.
This is not a scenario I wantto be a part of.
Um.
So, yeah, no, general surgery.
He was like, okay, I understandnow.
Yeah, you were doing medicalcodes, oh yeah yeah oh, because
it was just like a second andthird year in the and we would
(41:16):
see all the trauma, all thesurgery, no matter what surgical
specialty.
We saw them, got them admittedand we'd sign them in.
It was the worst.
It was 24 hours on, 24 hoursoff, for a whole month.
That was the setup.
That was called the pit, and Ithink the show right now is
called the pit.
Yeah, I think this show rightnow is called the pit uh, so it
(41:38):
is.
Speaker 2 (41:38):
Yeah, I didn't know what.
I thought it meant pittsburghmedical center no, the pit is
the er shift.
Speaker 1 (41:44):
Oh shit, we were.
We were there 24 hours on, 24hours off, for a whole night.
I still remember, like I alwaysremember Jeff was senior.
He always looked out for me.
It was the first day.
I was just like.
I was literally like I wasdoing what I thought I was
(42:08):
supposed to do, and this like 16hours into the shift.
He's like are you okay?
You don't look normal.
I'm like yeah, I'm fine.
He's like you got this patientnow and that blah, blah, blah.
He's like you're not makingsense.
I'm like what do you mean I'mtelling you about this patient?
He's like you're not makingsense.
(42:29):
He's like have you eatenanything since you started at
like 7 in the morning yesterday?
Anything since you started atlike seven in the morning
yesterday?
Like no, I'm good though.
He's like have you drankanything, any water?
I was like no.
He's like just just stop doingeverything.
Yeah, go drink some water, eatsome food.
Dude, you, you're your mindlooks like it's gonna explode.
Speaker 2 (42:53):
Yeah, those er chefs man, they're brutal.
Speaker 1 (42:56):
It was just bad because you don't operate the
whole month.
You just pretty much packagethe patient up, wrap them up and
hand them off.
You're like here you go, youguys do the fun stuff.
Speaker 2 (43:07):
Yeah.
Speaker 1 (43:08):
That stuff was brutal , so that's not a good diet.
Yeah, not like eating anddrinking.
Speaker 2 (43:13):
The resident diet was like the worst Like ice cream
at midnight, like when you're oncall.
You're like fuck, I need someice cream.
You're like it's like I'mdepressed.
Speaker 1 (43:24):
I'm gonna grab whatever's there, like ice cream
sandwiches, great these are theice cream.
Oh, this is great uh, if you'relucky, they have Choco Tacos.
Yeah, strawberry shortcake.
Speaker 2 (43:38):
Yeah, the call and stress eating was huge Took me
back to the ice cream.
I'm up at night.
Speaker 1 (43:48):
So this is exercise.
There's a rotation onneurosurgery.
This was in New.
Orleans.
It was like 80 to 120 patients,yeah, and I realized like the
reps would always bring in likesandwiches and stuff and just
like stress eating.
No lie, I sat there and stressate like just half 12 to 14 of
(44:14):
them.
Speaker 2 (44:14):
So main things with a diet.
It's just like just not eatingprocessed foods.
Eat your proteins first andlike Proteins and greens.
Speaker 1 (44:26):
proteins and greens.
Or, some people don't even eatgreens, just eating the steaks
three times a day.
Speaker 2 (44:34):
I'm more of an omnivore diet, yeah Healthy
balance, healthy balance, Ithink, if you don't eat
processed foods, and you got tojust try.
I think it's worthwhile.
And the good part is thesecontinuous glucose monitors are
becoming more and more availablefor everyone, so it gives you a
(44:54):
chance at seeing what's spikingyour blood sugars and how you
should control what you eat andstuff to stay away from, and
even gut testing and stuff.
Yeah, that can sometimes help alot of it.
Speaker 1 (45:06):
You know, like I got a list of I used to just say
like if, if, like, just if,you're regularly getting
diarrhea from eating certainthings stay away from that thing
.
Yeah, Like you know, or?
Speaker 2 (45:17):
it's either diarrhea or constipation.
If you're not having regularbowel movements, you shouldn't
be.
Speaker 1 (45:23):
And and outside of that, the glucose monitor is
really good because yourglycemic index, like if it's
going crazy one way or another,your body's not agreeing to it.
Speaker 2 (45:33):
Yeah.
Speaker 1 (45:35):
Um so nice little tools to have yeah so that and
always have a mosquito net.
Speaker 2 (45:42):
Yeah other things, like what do they eat in the
blue zones is like like whatpeople say to look at.
Is it what they eat or peoplethey surround themselves when
they eat?
It is like and like that that'simportant too, like when it's a
lot of fish, yeah, yeah, ifyou're olive oil and fish, just
go olive oil and fish if you'resitting by yourself eating
(46:06):
mcdonald's in front of a tv,that's probably not a good way
or a healthy way of a diet.
Speaker 1 (46:12):
Having like more but I mean, how many italian people
do you know that just argue witheach other for no reason, but
they're in the blue zone.
Speaker 2 (46:20):
But is that?
But is that stress eating whenthey're arguing?
Speaker 1 (46:23):
with each other, or is it releasing the stress?
Speaker 2 (46:25):
so then, they don't, they don't, but like there's
different, different ways offamily eating, like the paesan
way of eating and then the bluezone way of eating.
Speaker 1 (46:34):
You know the soccer games Uncle played at Like.
There are some people that werelike 70, 80 years old, playing
soccer on Sundays and smokingcigarettes.
And they specifically wentthere to yell at people.
They ran the field twice andyelled, whether it was their own
teammates or another, so Idon't know.
The Blue Zone definitely,definitely it works yeah, well,
(46:58):
a lot of it.
Speaker 2 (46:58):
A lot of it's having family or friends that are close
to you.
I think that's like tight knitgroup that.
Speaker 1 (47:04):
Okay, it's pretty much on the same the social on
the same on the same belief.
Speaker 2 (47:08):
And yeah, and most of it comes down to like hey, you
didn't pass me the ball.
Speaker 1 (47:13):
I wasn't open, I was in front of the goal you didn't
pass me the ball you shot wasn'topen.
I was in front of the goal.
You didn't pass me the ball,you shot it and you scored a
goal.
Why'd you score the?
Speaker 2 (47:18):
goal.
Yeah Well, it's finding apurpose and, like the other
person's probably not finding apurpose now because he didn't
pass him the ball so he might goand just like how, like they
say people like when their theirsignificant other dies, then
they die yeah because they losetheir sense of purpose and that
(47:39):
is true and that's kind of theway, like I I think they're
saying how the blue zone, thewhole, uh, psyche behind that is
, is like they, they have asense of purpose, social in that
group.
Yeah, yeah and everyone bringssomething to the table.
You know, they drink a littlewine and they have their food.
Speaker 1 (47:57):
I think there's a lot of yeah, diet and non-diet.
Yeah, the social aspect, ageproof, thank you.
welcome to the age-proof podcast, where we talk
about everything.
Age proof yeah, stay healthyyeah, what we?
Got going on.
Speaker 2 (00:28):
This week you try anything new uh I got a lot of
new stuff going on but I knowyou've tried a couple things in
the last couple weeks, so let's,let's go over.
Well, it's mainly like I, Idon't know, and we are actually
going to coordinate stuff withLevel Up their pharmacy with
peptides from Australia that hasall these oral supplements,
(00:55):
peptides, that the owner is likehugely scientific, scientific,
and I'm trying to get him he, hewants to be on our podcast and
I want to talk with him througha lot of his wealth of knowledge
of peptides.
I have a wealth of knowledge,but this guy, like
scientifically knows how to mixthem.
What's going to be the form,yeah, and he gets high quality
(01:18):
stuff and I actually like touchbase with him because of that.
Um other supplement I took that, the testophenicine.
I had taken it before and he'slike, no, this is real stuff and
that's, it's highly potent,that's what you're feeling.
I thought it was something elsein there, but he's like, no,
it's the, actually thetestophenicine like sweating and
(01:42):
yeah.
So like I started just putting,like you know, opened up the
capsules and only putting like aquarter of it in water and
drinking it, I still got sort ofthe effect, but I didn't feel
like because with that you feltlike you hit it.
You were like hit by a train,Like you know how you go and do
like a leg workout and you feellike you get hit by a train.
(02:04):
That's how I felt I'm like, andsome of the workouts I've been
doing recently, like the legworkouts, I do feel that way at
the end of it and this was likeautomatically taking you there,
you know.
Without even working out.
Without even working out, andit's, I think the cold
intolerance was like the worstpart of it, like I felt like I
(02:25):
needed more and more blankets orcoats on, so you like, give
yourself chills, yeah.
I can use it in this during thesummertime in Arizona and
people are going to be likewhat's wrong with you walking
outside with?
Speaker 1 (02:36):
a hoodie on Sweater.
Yeah, how long did it last, forit was like probably four to
six hours.
Speaker 2 (02:45):
It a long time.
It wasn't just it's pretty long.
Yeah, it wasn't just quickrecovery.
So that's because, if you couldquickly get over it, you're
like oh, whatever that's likeyou know?
Speaker 1 (02:55):
no, it lasted quite a while yeah, that is a while and
it's intense it's.
Speaker 2 (03:00):
When I tell you it's intense, it intense, and it says
one to two capsules.
And I was about to take twocapsules but I was like all
right, Since my whole thing withsemaglutide, I was like let me
titrate into this one.
So you took one capsule.
Yeah, because just gettinghealthier, I think everything
has so much more of an effect ateven lower doses.
Speaker 1 (03:23):
Okay, yeah, so this pretty much lasts as long as a
mushroom trip.
Yeah, yeah pretty much and youcan't exit out.
That's the part you're likeokay, I'm done, I'm out of here.
Like, get me out of here.
Speaker 2 (03:38):
Yeah.
So so what you feel, exactlyand did you see anything on like
the metrics with like your auraring or um well, my aura ring
would say you got somethinggoing, something minor is
happening, your temperatures,your temperatures elevated.
You know um?
Speaker 1 (03:57):
did your heart rate go?
Speaker 2 (03:57):
up?
Um, I don't think so, notreally.
No, okay, no, the heart ratewas fine.
Mental clarity was like dude, Ithought I was on fire.
I definitely felt like I wasfunctioning at a different level
.
It was definitely like powerful, and then it also like
(04:19):
satiety-wise.
You didn't want to eat either.
Yeah, Well, there's a lot ofthings that can make you not
want to eat like well, like yeah, well, tesafenazine, kind of
that's why it was originallymedication studied for dementia
and stuff, because it was likeit's serotonin, norepinephrine,
(04:40):
dopamine receptor uptakeinhibitor and like that kind of
that's why it was studied.
But then they saw all theAlzheimer's people were losing
weight, so they stopped thestudy and it was taken off and
now people are starting to useit for weight.
Speaker 1 (05:01):
Wait, I remember taking that drug.
Speaker 2 (05:03):
Yeah, on top of that, I I was like still taking
methylene blue at the timebecause I cycled through
methylene blue.
So methylene blue will alsoincrease your serotonin level.
So like it's almost like uh,what is serotonin sickness?
Speaker 1 (05:20):
it's like you have too much serotonin in your
system, so I think that wouldeven make it worse yeah, because
if you're taking methylene blue, you'll actually decrease the
amount of ssri if you're on ssri.
Speaker 2 (05:33):
Some people come off ssris when they shouldn't really
be on ssri I don't take ssris,but no one should be.
Yeah, just yeah, it's not.
Speaker 1 (05:42):
I'm not a fan of SSRIs anyways, I really don't
think they do anything.
Speaker 2 (05:49):
I remember like my parents' friend was like handing
it out like candy, like anyonethat.
That's a Henny doctor I know, Iknow it's just like big pharma
bullshit like.
Speaker 1 (06:03):
Oh, you went to sleep last night and woke up.
How about an ssri?
Speaker 2 (06:07):
you're not happy with your wife?
Her life like how about an?
Speaker 1 (06:11):
ssri.
Is your wife yelling at you fornot making the bed?
Speaker 2 (06:14):
here's an ssri instead of looking at them as a
whole, like where's, where'syour hormone level, where's your
overall health?
Yes, that's where we break intolike so what diets have you
tried?
I know like I can ramble onabout like everything I've tried
.
Speaker 1 (06:33):
Yeah, I do want to go I do want to jump into, like
the diets you've tried.
Yeah, I will tell you what'sworked for me.
Yeah, we've, like they say,mediterranean diet yeah like we,
we pretty much have had amediterranean diet yeah from
like like growing up yeah beingiranian, but it is like okay,
(06:56):
what's heavy in your diet, what?
what makes a difference?
I do think there's something,not necessarily like gluten
related, but something in theway grains are grown and
harvested in the US.
Yeah, that really gets peoplelike not necessarily sick, but
(07:17):
like down that diabetic track orlike like speed rushes them
through that.
Yeah, yeah.
So I do like low carb dietsbecause of that, not necessarily
like recently I've been eatinga decent amount of sourdough
bread that justifies like oh,it's sourdough, it's good for
you and and I feel I feel better.
(07:39):
Yeah, like I don't?
Speaker 2 (07:40):
well, I was just listening to joe rogan like and
he was saying he's like rogan's,like the well he talks about
carnivore expert.
Yeah no, but he was talkingwith uh, was it paul?
I think he was on with hubermanand they were talking about it
and he was saying how, like hecan have steak and rice when,
(08:03):
when he was on the carnivorediet, he'd have rice and he's
totally fine.
Speaker 1 (08:07):
Why is rice part of a carnivore diet, though?
Speaker 2 (08:10):
I'll discuss carnivore diet because it's not
like overly all just meat, but,like he said, like anytime he'd
splurge on pasta he feels likeshit, yeah and heavy and
everything but like when he'seating rice.
He has no issues with rice.
He's actually energized andgoes and works out and stuff
(08:33):
with rice, but like what kind ofrice is he having?
I know basmati, basmati if youeat basmati rice like, cooked
appropriately, I think you know.
Over here, like in arizona, Ifound this new persian
restaurant.
That's like their food isfreaking addictive and you can
be on a straight carnivore dietbecause the guy gives you the
(08:57):
guy gives you like all right,this is not a paid advertisement
.
Speaker 1 (09:00):
But what is his place called?
Kebab grill and go it's likeone of the best, best persian
foods in town.
Speaker 2 (09:07):
Oh, the food is so good.
And then he gives you likethree pounds of chicken per.
You know, like my family get,we get two of the platters and
we're eating it for like fourdays.
You know, and you can't stop,like I can't wait to go home and
eat it and like even as rice,you eat as rice with the chicken
and you don't feel down.
(09:27):
Then you go to Persian Room.
I have a bite of Persian Room.
I feel like crap and I almost.
And everyone always says like,oh, you're Iranian, do you go to
Persian Room?
And I'm like, yeah, their foodthey're.
Like, oh, their food's so good.
Speaker 1 (09:43):
I'm like I wouldn't go there.
Well, technically, all my roomsare Persian, yeah.
Speaker 2 (09:48):
Yeah, like the stuff is like, so I don't know so
heavy, and any time my wifewants to order food.
Speaker 1 (09:56):
Dude, I get this shit so fast and it's been like
every time has been worse andworse.
And it's been like every timehas been worse and worse.
Like if I measure the time fromme eating that food to going to
the bathroom, it's been lessand less and I'm just like what
(10:17):
the hell is going on?
Speaker 2 (10:18):
It feels like they ground the beef with some rocks
in there.
It feels like you're eatingrocks or asphalt or cement,
because it just sits in yourstomach like a rock.
Speaker 1 (10:29):
It's like Jim Gaffigan, this Hot Pocket skit.
That's what I think of all thetime.
It's like oh, now they makevegetarian Hot Pockets so you
can remove the Hot Pocket out ofthe sleeve and place it
directly in the toilet.
It's like this is what we'redoing with Persian food or
Persian roux.
We're like, oh okay, take itstraight off the platter, just
(10:50):
drop it right in the toilet.
Skip the whole step whereyou're involved.
Speaker 2 (10:55):
Yeah, I almost pretty much like my wife wants to
order it.
I'm like my kids like the rice.
It's tasty, it's delicious,yeah.
They make it taste good, butthey're adding some type of
laxatives or something.
Speaker 1 (11:13):
Yeah, I can make great rice and you know like
even I've tried to just not eatthe rice and eat their proteins.
Just lick the meat a little bit.
Yeah, you're like oh man, itsmells so good you get closer
and your bowels just go likeyeah, yeah so nuts, yeah,
mediterranean diet, so like sowhat?
Speaker 2 (11:37):
what's the mediterranean like?
How do you follow that?
And I've been trying to likewrap my head around it, but,
like you know, people say it'smore like being a pescatarian
than but, like you know, you'restill eating lamb and meat.
Speaker 1 (11:54):
It's pretty much like what we grew up on.
That's why everybody's like, oh, Mediterranean diet.
I'm like, oh, that's just mydiet.
Like I don't know what you'retalking about, okay, olive oil.
Speaker 2 (12:09):
A lot of it's just unprocessed food.
That's what you got to have.
It's like don't have like Kraftmac and cheese, go and grind up
your own pasta and cheese.
Speaker 1 (12:22):
That's the thing.
It's like the extra step, likegetting the dough.
Getting the dough, getting theyeast, like doing the whole
process, I think makes a hugedifference.
Yeah, that's why I've beentrying to like I want to get a
glucose monitor before I go likefull-fledged on this.
Speaker 2 (12:38):
I got my first one.
Speaker 1 (12:39):
Yeah.
Speaker 2 (12:40):
And it didn't work, so I have one you have no
glucose in your system.
Yeah, Probably they're likeyou're all screwed up.
Speaker 1 (12:47):
Honey, you so sweet.
You're going to give mediabetes.
Speaker 2 (12:50):
After I got that one, one of my friends told me the
Oura Ring actually carries aglucose monitor.
I'm like I should have justgotten theirs.
It's not that expensive.
Speaker 1 (13:01):
They have a Fetuche salad monitor.
It's like 8% fattoush saladrunning through your system.
Speaker 2 (13:07):
Yeah, so I got a Mediterranean diet book and I
was like, oh, it didn't reallylike it had everything in there.
Speaker 1 (13:18):
Yeah, so it's like you know it's like, this is my
regular diet.
Yeah so it's hard, for I willtell you like, um, when I was in
residency, like I was eating,like crap yeah I.
I went keto for about a year,yeah, and then did intermittent
fasting.
Yeah, I dropped like a goodlike 20 30 pounds, yeah, because
(13:38):
I was like I got up to likehere's the story.
I got up to 210 and I feltmyself jiggle when I walked fast
from room to room and I wastalking to a couple of nurses.
I was like I need to lose someweight and they're like yeah,
you're okay, you don't need to.
They're being nice to me andit's like no, I need to do it
(14:02):
and I forgot I talked to himabout it.
And then two months laterthey're like, oh, how's that
diet going?
I'm like, oh, I'm up 15 poundssince we last talked.
So then I was just like dude.
I felt miserable Not miserable,but I was dragging.
(14:23):
It was like straight updragging everywhere, and I was
just like I got to do something.
I went keto and then for abouta year and then added
intermittent fasting, yeah, andI dropped probably like 30
pounds.
Yeah, like I got down to like185.
(14:44):
I got down to like wrestlingweight for undergrad.
Speaker 2 (14:48):
Yeah.
Speaker 1 (14:49):
From like a top of like 220.
And I felt good.
I was just like you know what,if I feel good, I'll maintain at
that.
And the one thing I might aswell mention it here it was just
like I was taking prescribedAdderall also, which is an
appetite suppressant.
(15:09):
Yeah, that's the one thing Iwas just like looking was taking
prescribed adderall also, whichis an appetite suppressant.
Yeah, that's the one thing Iwas just like.
Looking back, like why am Ihaving?
Like when I'm doing keto Ican't get the weight off as
easily?
Uh, I do think that made aslight bit of a difference, but
I'm like down to like 195.
Speaker 2 (15:28):
Yeah, like the thing is like when you try to go back
on keto.
Um, one thing to do is like, ifyou have leaky gut or any
issues like that, I think, likewhen you try to go back on keto,
you have more of a problem withbowel habits.
Speaker 1 (15:43):
Yeah, and there's just stuff like if I'm pooping
like that, something's not right.
Speaker 2 (15:56):
Yeah.
Speaker 1 (15:58):
It's just like it should be like I'm doing
something wrong.
Speaker 2 (16:02):
Yeah.
Speaker 1 (16:02):
Like my body shouldn't be rejecting all this
food, like I'm in a third worldcountry.
Speaker 2 (16:07):
Yeah, the thing was like I was on keto diet, pretty
like I got you on that wholething the butter, coffee or the
bulletproof coffee um, and likeI felt great on it because, like
you're pretty much trying todrive that ketosis, I was like
testing my finger sticks everyday and making sure I was always
(16:28):
in ketosis, like your mindworks and functions a lot better
.
Um, I think right right now I'mpretty much at the same level
without being in ketosis, um,just doing a lot of other things
to optimize it.
But I went to Italy and like Ididn't eat much pasta or pizza
and stuff, even when we were initaly.
Speaker 1 (16:48):
Some of it, yeah, more than 20 grams worth.
Speaker 2 (16:51):
But when I came, back and was on keto diet.
I could not lose any weight,and it was like after that italy
trip, I couldn't lose anyweight on the keto diet.
That's when I stopped it.
It was hard to maintain too.
Um, what did you think with theketo diet?
Speaker 1 (17:08):
I've been not technically keto.
Yeah, I did like probably likea quarter pound of sourdough
before we got here today, but um, I I do try to limit myself to
20 grams of carbs a day, but youprobably take a lot more than
that.
Speaker 2 (17:26):
You think it's 20.
Speaker 1 (17:27):
No, exactly that's my target.
I'm probably at 40 grams, butthere's different diets, there
are 20 grams 30 grams, 40 gramsof net carbs.
I do really try to stay under40 grams, but it's just hard
(17:48):
being in the hospital and, yeah,and like I would rather eat
healthy than reduce carbs.
Yeah, so like when I was onthat keto diet during residency
where I dropped all that weight,yeah, like I felt great.
My ldl shot up.
It was like twice the amount ofnormal.
(18:09):
Yeah, because I was eating likepork rinds, processed red meat.
Yeah, like, just like that ohyeah, I can buy cold cuts in a
vending machine.
Yeah, like I could.
Speaker 2 (18:21):
That there's no, that's where that's where you're
, because I I was on keto diet.
My cholesterol was like my hdlwas high and my ldl was low.
Um, and even my low smallparticles, they were all in
check, like I never, you know,they never went shot up.
Speaker 1 (18:41):
So this is after training, though right it's hard
to do in medical training,where even in medical training.
Speaker 2 (18:47):
The thing was I was in new york and like I followed
paleo and then went keto becausein new york there was a
fantastic place for catering andI used to go and pick up prep
meals, yeah, and you couldchoose, like what you wanted,
and they actually it was likeright next to my crossfit gym
and their food was like so good.
(19:08):
I used to go and like, justlike pick up so much stuff yeah,
yeah, I used to.
I was like I need to open up oneof those here, because they
used to have just like good cutsof filet mignon and uh, like
even chicken and like, and thenyou choose your vegetables and
stuff with it.
So, um, that, that was a.
(19:28):
That was a great place.
It was easy to stay on paleowith their food.
So, okay, yeah, right now wedon't have those choices in new
orleans yeah, you just choosefried chicken and binaise and
gas station chicken you don'tknow, gas station brothers
chicken, it's a chain and
Speaker 1 (19:47):
most of them are like .
It's either like a fast mart ora gas station.
Rob came down one time and he'sjust like we had a long night
out about to crash.
He was like, oh dude, beforeyou go home, just stop by, like
McDonald's or something.
I was like McDonald's FuckMcDonald's, we're going was like
(20:09):
McDonald's fuck McDonald's, wego, we're going to get some good
gas station chicken.
And we stopped by, uh brothers,and we each got like a like a
four piece meal.
I had a couple of pieces ofchicken, fries and soda and we
just ate it in the parking lotand he's just like dude.
I got to go in and get somemore.
(20:31):
He went in and came back with a10-piece.
He's just like dude, it makesno sense to buy any less.
It's like a dollar a piece fora piece of chicken.
It's like a whole quarter of achicken.
He's like God.
It's like a whole quarter of achicken.
He's like God.
And we sat there and out of the10 pieces we crushed like nine
(20:55):
pieces.
We had like one piece left andwe were just like we got to do
this.
It was like 5 in the morning.
There's a gas station down thestreet from my house.
There's definitely a couplepeople been shot there in the
last two months.
It's New Orleans.
You expect that West Bank.
Speaker 2 (21:15):
Actually, we just sat there and just like didn't feel
good about it, but we made ithappen.
Was that during your paleo diet?
No, it was not.
Or keto diet it was not.
Speaker 1 (21:25):
That was when I was ramping up to 220.
That's when I was getting intomy jiggly face.
Speaker 2 (21:34):
Yeah, it's like going through these diets and like it
kind of.
Sometimes, though, like you doget food anxiety and like diet
burnout and stuff from just likeworrying about like what do you
mean what not to eat?
About that for me.
(21:55):
It's, like you know, trying tostay away from seed oils or
processed foods and stuff likethat and, like you know, when
you're in the hospital kind ofguilty eating a sirloin
yesterday.
Speaker 1 (22:06):
There's a good, good cut sirloin.
Speaker 2 (22:09):
Yeah, Anytime I go out I try to, you know, I want
to go to a good steak placebecause I want warm steak.
I don't want, you know, like.
Speaker 1 (22:18):
I have a chef that cooks for me.
Speaker 2 (22:20):
But like steak isn't good when you're like reheating
it and stuff.
Speaker 1 (22:25):
That is true, but it's also the quality of the cut
, yeah, right.
Speaker 2 (22:29):
So if it's also the quality of the cut, yeah right,
yeah, so if it's crappy piece ofmeat, no, it's not crappy piece
of meat.
Speaker 1 (22:34):
No, no, I know, not for you, but like if, if you go
out and start off with a crappypiece of meat.
Speaker 2 (22:41):
I'm really thinking of doing this carnivore diet,
though.
I'm like gonna eat meat, justeat meat, and I like where's a
good place that I can order goodmeat like grass fed meat that I
can eat it for breakfast, lunchand dinner.
You might have to grow ityourself.
Speaker 1 (22:57):
Yeah, yeah, but you need to grow some grass.
Speaker 2 (22:59):
I think the hospital will freak out because some of
the people made fun of me forbeing how he used to be vegan
for lunch or vegetarian forlunch.
Speaker 1 (23:08):
That was the biggest bullshit ever, dude.
Somebody was like, oh, who isit?
One of our friends is like I'mvegan and he's like, yeah, I'm
vegan for like the better halfof the day.
You can't say that.
He's like, no, I'm serious, Ieat vegan for like breakfast and
lunch.
Speaker 2 (23:28):
No, he's vegan because he doesn't want to kill
animals well, vegans, you can'tsay, oh, I don't eat meat, I
didn't.
I didn't even know that at thetime I was like, uh, vegetarian
vegan, what the hell's thedifference?
Speaker 1 (23:39):
I had a friend in med school uh, because vegetarians,
I think, like becausevegetarian is not necessarily
healthy.
I had a friend in med school.
He was like no, they use seedoils and stuff.
Speaker 2 (23:52):
Like vegans, like kind of stay away from, like all
that.
Not necessarily, not really.
Speaker 1 (23:58):
Not really.
Speaker 2 (24:00):
That's what I thought .
Speaker 1 (24:01):
Dude, then you just pound like pea protein and soy
and stuff, because I would seelike people that were like
unhealthy and they're like I'mvegetarian.
I'm like, oh yeah, my friend inmed school was just like I was
a little drunk when he mentionedit, but it was like, oh yeah,
I'm vegetarian.
I looked at I was like you'reway too overweight to be
vegetarian.
Speaker 2 (24:20):
It was like you gotta eat more lettuce bro like what
is going on here, yeah, yeah,and like, um, what are you doing
?
Deep frying all of that?
Well, like that's like one ofthe podcasts has listened to.
They were saying, like how,like india is even turning more
there, there's more people goingtowards the carnivore diet.
(24:43):
Where, what?
Yeah, where they india, india,india, they're all going to hell
.
I know, they actually ship.
Speaker 1 (24:59):
They're one of the largest producing of meat.
What type of meat, though?
Lamb and goat?
No cows too.
Speaker 2 (25:06):
Oh my God, that's so sacrilegious, I know, but they
sell it for profit.
They're not eating it.
So there's some family makingbillions there yeah, from just
meat.
That's crazy.
Diabetes is huge there andinsulin resistance.
But they put cream in, like somuch stuff.
Heavy cream, yeah, heavy cream,butter chicken some good stuff.
Speaker 1 (25:26):
Yeah, but it's all heavy cream, yeah, like.
I mean it's called butterchicken.
That probably translates tolike just like lard and chicken.
Yeah, just throw that in a potand put some orange food
coloring in there yeah, so sowhat?
Speaker 2 (25:41):
so what?
The carnivore diet thing.
So what I was reading is likeyou're 80 of your I think it's
like 80 of your diets just meat,and then the other 20 can be
whatever.
But, like you know, paulsaldano talks about it.
He's like a physician that isbig into the the carnivore scene
(26:03):
and he's in costa rica and he'sbig with t-rexes and other meat
eating uh animals.
So he, he does fruits because hehas issues with, like, I think,
eczema and stuff, and so hedoes fruits, but he says he
doesn't do vegetables at all, sohe stays away from vegetables
altogether.
Speaker 1 (26:23):
Um, and, that's pretty cool, just yeah, just
from like the sound of of it.
I don't do vegetables, I'm likethe anti-vegetarian.
Speaker 2 (26:31):
Yeah, he says I don't know.
And that's the thing is whenyou test your gut and stuff for
me.
I don't like bell peppers muchanyways.
I love bell peppers and when Igot my microbiome and stuff
checked it said that I'mallergic to peppers and stuff
(26:53):
and I do feel worse when I eatcooked peppers.
Yeah, what else are youallergic to?
I don't know.
I forget I didn't.
Speaker 1 (27:00):
That was it.
I didn't read through it I.
I did it more for themicrobiome, but it told me stop
that bell peppers it told me, myheart is broken, like I can't
go on the other stuff I didn'teat anyway, so I didn't care.
Speaker 2 (27:12):
Yeah, you know, but like, but, like a lot of it was
like staying away from likedoing the carnivore diet would
be against my religion, becauseit was like you don't eat red
meat and don't.
It's like that all all sorts ofthe protein I could take in it
was like even like chicken andstuff.
I was like what the hell isthis?
Speaker 1 (27:33):
I'm like there's no way.
Yeah, I know Nutrition.
Yeah.
Speaker 2 (27:38):
So I was like uh, how do I, how do you expect me to
get my protein?
Speaker 1 (27:41):
I don't know, there is some stuff that just doesn't
agree with me.
Yeah, and I agree with me.
Yeah, and I just refuse toaccept the fact that it doesn't
agree with me.
Yeah, just like.
Yeah, you know we're in adeveloped world, so like, a
little diarrhea isn't gonna killme, you know, like you, just
stay hydrated.
Worst case scenario, I'll go.
I'll go go get iv line put inand get some extra iv.
(28:06):
It's diarrhea, it it'll pass.
This too shall pass.
That's what I think on thetoilet all the time.
Speaker 2 (28:13):
Yeah, I.
Just my main thing is trying tostay away from sugars and
processed foods, definitely Noteven ultra processed foods.
Processed foods Like ultraprocessed is completely off the
table, and I think, like from ayoung age you got to teach your
kids, you know, of course thegrandparents come in and feed
them fries and garbage food, butyou got to try to, you know I'm
(28:36):
a sucker for like vegetables.
Speaker 1 (28:38):
That's where, like I'm just like, I see the small
package good italian salami.
Speaker 2 (28:45):
I'm like I know it's processed.
But is it really processed?
Speaker 1 (28:48):
it is, it is, it is I'm just like where's the usda
grade?
Like uh yeah, is that grass-fedsalami is like no, that is just
a sloppy piece of pork shitlike just you're gonna eat it or
grind it up?
But like sometimes you justcan't help yourself.
Speaker 2 (29:09):
Like, yeah, all right , a little bit of diarrhea, here
we go I usually I don't know II stay away from the like I used
to get the charcuterie boardsbut like I say I do a good job
at staying away from it, but atleast once a month, maybe once
every two weeks, yeah, I give in.
Speaker 1 (29:30):
I'm like ah, here we go.
Yeah, like, just give me thatsalty satisfaction.
Like it's just meat with salt.
Speaker 2 (29:37):
Yeah, it's like dry meat with salt especially with
some cheese, some good parmesancheese.
Speaker 1 (29:43):
Yeah, yeah glass of red wine that I just pour in the
sink?
I'd rather not.
Speaker 2 (29:51):
The other thing like how about milk?
What are your thoughts on milk?
Speaker 1 (29:55):
If you're going to do milk, just do fucking hardcore
milk.
Whole grass-fed milk.
Yeah, yeah, yeah Right.
Fuck oat milk, fuck almond milk.
Speaker 2 (30:03):
Yeah, I used to like.
Speaker 1 (30:05):
If you're going to do it, do it.
Speaker 2 (30:07):
I had this mindset of like is evil.
And then I'm feeding my kidsmilk like every day and I'm like
now I like before.
You used to buy that crappymilk and I used to chug like a
gallon a day and my dad's likewhat the hell we used to?
Speaker 1 (30:21):
we used to drink at least like we were told.
Like we're gonna drink, you'regonna drink three glasses of
milk, even if we like couldn'tafford anything else especially
it was on sale three glasses ofmilk or you're going to hell
yeah like it's, it's it that,that was it, yeah like I used to
chug it out of the bottle.
A lot of milk, yeah and we usedto pound flintstone vitamins
(30:44):
remember that time where momleft us alone.
We were like what?
9, 10?
And there's a.
It was like the CostcoFlintstone vitamins bottle.
We finished it.
She came back and was like whatI just bought that today?
It tasted good.
(31:04):
We can't afford candy, so thisis what we decided on a pound.
Speaker 2 (31:13):
Yeah, good, we can't afford candy, so this is what we
decided about.
Yeah, um, yeah, like milk.
You know everyone plays dairyas evil.
I'm like I'm eating cheese, I'mlike, and staying away from
milk.
And then you know, I'm like, oh, like you can put some of this
whole.
Speaker 1 (31:23):
It's not like honestly I don't know, but it's
a good dose of protein and thencalcium, and then you're getting
like whey protein that's madefrom milk.
So how does that make sense?
The only reason I'm a fan ofmilk is because I do not believe
in the alternatives.
Speaker 2 (31:41):
Yeah.
Speaker 1 (31:41):
Like oat milk, almond milk, coconut milk, whatever.
All that's processed right,whatever it is, it's not like,
it's not natural give youwhatever comes out of a teat
yeah, as shy would call itcookies if it's not produced by
(32:02):
cookies.
I don't want none of it yeah,but.
Speaker 2 (32:06):
But like the grass-fed milk has like good
omega-3s and overall it's likegreat for you.
So I kind of believe, likekeeping it to with anything you
got, to keep it to moderation.
Speaker 1 (32:18):
But it's crazy what we grew up on.
You need to drink three glassestall glasses of milk to be
healthy, or else you're going todie.
Yeah, apples and milk.
Yeah, apple a day, threeglasses of milk.
What else were we fed?
Speaker 2 (32:39):
Well, there was the Ramadan fasting.
Speaker 1 (32:40):
Oh god, yeah, you ever fast for the whole month of
Ramadan.
Speaker 2 (32:45):
No, I did it a few times.
It was more for wrestlingseason.
When I fell on wrestling seasonit was easy to do.
What else we got about diets.
So some of the things I readlike today I was reading an
article on, you know, like theway you eat, like your diet.
You know well with thecarnivore diet they say like
(33:10):
fiber, you don't necessarilyneed fiber, fibers would you
read that in like a sponsored gqarticle or is it pubmed?
Speaker 1 (33:18):
no, no, they were saying.
Speaker 2 (33:20):
They were saying people need fiber because of,
like, all the bad, malnourishedstuff that you take in,
undernourished, like foods thatyou take in.
So what washes it out?
Speaker 1 (33:33):
so the fiber like yeah, it's people talking.
It stops you from carnivore diet, though, like people that are
pro carnivore diet, they'regonna be a pro fiber or against
fiber okay because they, they,they stay strictly away from
vegetables you can see likestrictly, like here is the
(33:53):
sirloin faction and here is thechia seed factions.
Like you cannot, I I think chiaseeds are pretty healthy for
you.
Yeah, I think most people don'ttake enough fiber.
Yeah, and I think it's.
It's good, because fiber youdon't absorb it but it like kind
of like scrapes the insidesclean that's the whole.
Speaker 2 (34:14):
It's like you got to take in high fiber because of
all the like processed foods andstuff you're taking in.
So that kind of clears it out.
It's like the steel wool foryour colon.
Yeah, that's exactly what it is.
Speaker 1 (34:30):
Three tablespoons of chia seeds.
I was pounding chia seeds whileI was on keto diet.
There we go.
Yeah, all you eat is chia seeds.
Speaker 2 (34:45):
So with high-protein diet it's still my go-to for
losing weight and everything youcan take a decent amount of
fats, but like the way to eatyour meals.
Instead of, you know, eatingyour salad or vegetables first,
you should be eating yourprotein first, because that's
(35:05):
going to increase your glp-1release, so you're going to hit
satiety much earlier, and thenfollowed by your fibers and then
everything else.
So if you're going to eat,that's going to get you protein
first.
So have your steak first andthen go to your vegetables and
everything, like the othermashed potatoes yeah yeah.
Speaker 1 (35:28):
Don't the Europeans eat their dessert first?
Speaker 2 (35:31):
Do they?
I don't know, I don't know, Idon't think so.
We'll have to fact check that.
Yeah, but the japanese drinktheir tea before they eat, right
?
Speaker 1 (35:43):
that makes sense, though, because, like, if you
have any type of caffeinatedbeverage, that like fills you up
faster.
Speaker 2 (35:51):
Yeah, I don't know about you, but like, if I have a
coffee, I can barely eat yeahunless a very sugary coffee
drink it's like oh, I can eat alot um, yeah, because anytime
you have any sort of sugar oranything, that's gonna um
decrease, like um, or that'sgonna increase your hunger, like
(36:13):
if you eat sugar, and that'swhy you take protein first
before the sugars.
That's going to improve it.
Speaker 1 (36:20):
And just like on a personal note, I think the keto
things works for me well, or notnecessarily even keto, just
like low carb or anything low,like not spiking your glycemic
index.
So, even if it's carb, it'slike quinoa and not like, and
(36:41):
just seeing like that's what.
Speaker 2 (36:43):
That's why I was doing the continuous glucose
monitor to see what's reallyspiking my um sugar levels.
So I I see what I should stayaway from more.
Speaker 1 (36:55):
I want to get a glucose monitor and then just do
shots of different types ofalcohol.
See which one you're going todo, be like, oh, this is the one
.
Speaker 2 (37:03):
Well, our friend said he did it and he drank beer,
and beer didn't spike his sugars.
Speaker 1 (37:09):
He's like, oh, I ate pasta.
And it was like went throughthe roof and I tried this and
went through the roof, but likeI had beers and nothing.
And I tried this and wentthrough the roof, but like I had
beers and nothing, so I justdrink beers.
Now he's in very good shape,yeah, yeah, and talks a lot too.
Speaker 2 (37:23):
When you're out in the streets in Paris and it
smells like smoke out in thefucking street, in the huge
street, it smells like smokewithout anyone surrounding you,
there's an issue so do you tryto escape that by going inside,
and then it smells like dirtypits?
Speaker 1 (37:44):
dirty pits, miss, mixed with some smoke ashes,
more smoke oh, we're makingfriends tonight, yeah, but yeah,
what I was gonna say about ketois like when I have simple
carbs, it just I don't feel full, like I feel like I can have
some more and have some more,and not just feel like I can
(38:06):
have some more, but I want somemore.
Speaker 2 (38:08):
Yeah.
Speaker 1 (38:09):
So one slice of pizza turns into three or four.
Where the funny part is, Ibuilt up this tolerance and we
used to have this residencedinner at Mass General and so
like at 7 pm all the residentswould go to the cafeteria and
(38:32):
they provide pretty much thescraps of whatever they didn't
sell throughout the day, becauseyou know how good residents are
treated.
But, um, we were there.
I'm like this is kind ofrelated to it.
I was just like dude, I, I caneat like a whole pizza in less
(38:54):
than 45 minutes.
There's no way you can.
I'm like, oh yeah, I would havesaid two pizzas if I want to
push myself, but I candefinitely eat a whole pizza.
And I was like three, fourslices in.
And I was in the ER shift withmy senior and we got called in.
(39:15):
This lady had a ruptured uhaortic, she had an aortic
dissection and just coding aboutto die.
So me I was in second year, mythird year had to run and nobody
else was there, just he wasrunning the code and I'm just
(39:36):
doing chest compressions.
I'm like, oh my god, I, I wasfour pieces into eating this
whole whole piece of like fourpieces in and I'm just like
popping away and usually we runcodes for like what, like 10 to
30 minutes before calling itquits and nobody was there to
(39:57):
give me relief from doing chestcompressions.
Speaker 2 (39:58):
Yeah, usually you're on there for like a minute,
maybe two minutes Two minutestops right and it felt like 45
minutes.
I was probably there for like30 seconds tops.
It feels long anyways.
Speaker 1 (40:10):
And I was like yo, jeff, I was like Jeff, call the
code.
Like Jeff, I was like call thecode, call the code.
He's like what are you talkingabout?
You've been doing this for like10 seconds.
Just keep doing the chestcompressions.
Just like, do the chestcompressions.
I'm like, bro, call the code,call the code.
The family's there watchingthis whole thing happen.
(40:31):
Afterwards he was like what'swrong with you?
He was like what's wrong withyou?
He's like 10 seconds into thecode, you're asking me to call
the code.
I was like, dude, you knew shewasn't gonna survive.
It's like, yeah, I know, butlike we just have to like
continue, just in case.
And I'm like, yeah, but, buther family was there and these
(40:51):
are like last breaths and I'mabout to puke a ton of pizza.
I was like, please call thecode.
This is not a scenario I wantto be a part of.
Um.
So, yeah, no, general surgery.
He was like, okay, I understandnow.
Yeah, you were doing medicalcodes, oh yeah yeah oh, because
it was just like a second andthird year in the and we would
(41:16):
see all the trauma, all thesurgery, no matter what surgical
specialty.
We saw them, got them admittedand we'd sign them in.
It was the worst.
It was 24 hours on, 24 hoursoff, for a whole month.
That was the setup.
That was called the pit, and Ithink the show right now is
called the pit.
Yeah, I think this show rightnow is called the pit uh, so it
(41:38):
is.
Speaker 2 (41:38):
Yeah, I didn't know what.
I thought it meant pittsburghmedical center no, the pit is
the er shift.
Speaker 1 (41:44):
Oh shit, we were.
We were there 24 hours on, 24hours off, for a whole night.
I still remember, like I alwaysremember Jeff was senior.
He always looked out for me.
It was the first day.
I was just like.
I was literally like I wasdoing what I thought I was
(42:08):
supposed to do, and this like 16hours into the shift.
He's like are you okay?
You don't look normal.
I'm like yeah, I'm fine.
He's like you got this patientnow and that blah, blah, blah.
He's like you're not makingsense.
I'm like what do you mean I'mtelling you about this patient?
He's like you're not makingsense.
(42:29):
He's like have you eatenanything since you started at
like 7 in the morning yesterday?
Anything since you started atlike seven in the morning
yesterday?
Like no, I'm good though.
He's like have you drankanything, any water?
I was like no.
He's like just just stop doingeverything.
Yeah, go drink some water, eatsome food.
Dude, you, you're your mindlooks like it's gonna explode.
Speaker 2 (42:53):
Yeah, those er chefs man, they're brutal.
Speaker 1 (42:56):
It was just bad because you don't operate the
whole month.
You just pretty much packagethe patient up, wrap them up and
hand them off.
You're like here you go, youguys do the fun stuff.
Speaker 2 (43:07):
Yeah.
Speaker 1 (43:08):
That stuff was brutal , so that's not a good diet.
Yeah, not like eating anddrinking.
Speaker 2 (43:13):
The resident diet was like the worst Like ice cream
at midnight, like when you're oncall.
You're like fuck, I need someice cream.
You're like it's like I'mdepressed.
Speaker 1 (43:24):
I'm gonna grab whatever's there, like ice cream
sandwiches, great these are theice cream.
Oh, this is great uh, if you'relucky, they have Choco Tacos.
Yeah, strawberry shortcake.
Speaker 2 (43:38):
Yeah, the call and stress eating was huge Took me
back to the ice cream.
I'm up at night.
Speaker 1 (43:48):
So this is exercise.
There's a rotation onneurosurgery.
This was in New.
Orleans.
It was like 80 to 120 patients,yeah, and I realized like the
reps would always bring in likesandwiches and stuff and just
like stress eating.
No lie, I sat there and stressate like just half 12 to 14 of
(44:14):
them.
Speaker 2 (44:14):
So main things with a diet.
It's just like just not eatingprocessed foods.
Eat your proteins first andlike Proteins and greens.
Speaker 1 (44:26):
proteins and greens.
Or, some people don't even eatgreens, just eating the steaks
three times a day.
Speaker 2 (44:34):
I'm more of an omnivore diet, yeah Healthy
balance, healthy balance, Ithink, if you don't eat
processed foods, and you got tojust try.
I think it's worthwhile.
And the good part is thesecontinuous glucose monitors are
becoming more and more availablefor everyone, so it gives you a
(44:54):
chance at seeing what's spikingyour blood sugars and how you
should control what you eat andstuff to stay away from, and
even gut testing and stuff.
Yeah, that can sometimes help alot of it.
Speaker 1 (45:06):
You know, like I got a list of I used to just say
like if, if, like, just if,you're regularly getting
diarrhea from eating certainthings stay away from that thing
.
Yeah, Like you know, or?
Speaker 2 (45:17):
it's either diarrhea or constipation.
If you're not having regularbowel movements, you shouldn't
be.
Speaker 1 (45:23):
And and outside of that, the glucose monitor is
really good because yourglycemic index, like if it's
going crazy one way or another,your body's not agreeing to it.
Speaker 2 (45:33):
Yeah.
Speaker 1 (45:35):
Um so nice little tools to have yeah so that and
always have a mosquito net.
Speaker 2 (45:42):
Yeah other things, like what do they eat in the
blue zones is like like whatpeople say to look at.
Is it what they eat or peoplethey surround themselves when
they eat?
It is like and like that that'simportant too, like when it's a
lot of fish, yeah, yeah, ifyou're olive oil and fish, just
go olive oil and fish if you'resitting by yourself eating
(46:06):
mcdonald's in front of a tv,that's probably not a good way
or a healthy way of a diet.
Speaker 1 (46:12):
Having like more but I mean, how many italian people
do you know that just argue witheach other for no reason, but
they're in the blue zone.
Speaker 2 (46:20):
But is that?
But is that stress eating whenthey're arguing?
Speaker 1 (46:23):
with each other, or is it releasing the stress?
Speaker 2 (46:25):
so then, they don't, they don't, but like there's
different, different ways offamily eating, like the paesan
way of eating and then the bluezone way of eating.
Speaker 1 (46:34):
You know the soccer games Uncle played at Like.
There are some people that werelike 70, 80 years old, playing
soccer on Sundays and smokingcigarettes.
And they specifically wentthere to yell at people.
They ran the field twice andyelled, whether it was their own
teammates or another, so Idon't know.
The Blue Zone definitely,definitely it works yeah, well,
(46:58):
a lot of it.
Speaker 2 (46:58):
A lot of it's having family or friends that are close
to you.
I think that's like tight knitgroup that.
Speaker 1 (47:04):
Okay, it's pretty much on the same the social on
the same on the same belief.
Speaker 2 (47:08):
And yeah, and most of it comes down to like hey, you
didn't pass me the ball.
Speaker 1 (47:13):
I wasn't open, I was in front of the goal you didn't
pass me the ball you shot wasn'topen.
I was in front of the goal.
You didn't pass me the ball,you shot it and you scored a
goal.
Why'd you score the?
Speaker 2 (47:18):
goal.
Yeah Well, it's finding apurpose and, like the other
person's probably not finding apurpose now because he didn't
pass him the ball so he might goand just like how, like they
say people like when their theirsignificant other dies, then
they die yeah because they losetheir sense of purpose and that
(47:39):
is true and that's kind of theway, like I I think they're
saying how the blue zone, thewhole, uh, psyche behind that is
, is like they, they have asense of purpose, social in that
group.
Yeah, yeah and everyone bringssomething to the table.
You know, they drink a littlewine and they have their food.
Speaker 1 (47:57):
I think there's a lot of yeah, diet and non-diet.
Yeah, the social aspect, ageproof, thank you.
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