Eat Beef to Heal America: Texas Slim, Shawn Baker & The Fight for Food Sovereignty

Episode Transcript
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Speaker 1 (01:10):
Welcome to Speaker Salon. I'm your host, Ilana
Newman. Welcome to the SpeakerSalon. I'm your host, Ilana
Newman. The topic of this week'sdiscussion is Eat Beef to Heal
America.
Our esteemed experts are doctorSean Baker and Texas Slim and
with a few of his colleaguesfrom the beef initiative. Doctor
Anthony Chaffee was scheduled tojoin, but, unfortunately, I got

(01:32):
an email yesterday from himsaying that his father is in the
hospital. So, sadly, he won't bejoining us this evening, but our
prayers are with him. And Idefinitely direct people to to
his work and his YouTube channeland podcast. They're amazing.
For those joining us, for thefirst time, I host these spaces
every other Thursday on x, andthen I share them with the world
as a podcast. Look for thespeaker salon podcast on Apple

(01:54):
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(02:16):
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and the Nest. So gettingstarted, today's panel
discussion is inspired by mypersonal witnessing of people in
my network healing of conditionsthat were supposed to be
unhealable after pursuing themost anti inflammatory

(02:36):
elimination diet that exists.That's carnivore. Some people
call it lion diet.
But whatever you wanna call it,I'm discovering that in order to
heal America's Chronic IllnessEpidemic, we probably should be
eating beef. And there's no oneI can think of that can explain
this better than doctor Baker.Doctor Baker, you wrote the
book, The Carnivore Diet. And ifI may just introduce you, doctor

(02:59):
Sean Baker is an orthopedicsurgeon, a former world champion
and world record setting eliteathlete, a best selling author,
and advocate for the carnivorediet. Doctor Baker, thank you so
much for joining us.
You're just a rock star in thiscommunity, and I really
appreciate you being here.

Speaker 2 (03:15):
Well, yeah, thanks for giving me the opportunity,
and and thanks for, you know,getting us out there. I think
the more people that are exposedto this, the better. And and
you're absolutely right. I mean,we're in this sort of make
America healthy again. But, one,we have the Americans that wanna
get healthy.
That's the first predicatethere. It doesn't matter what
the government does. And theother thing is if and and as I
theorize or hypothesize thatbeef is part of that, we need to

(03:38):
have a lot of beef. And, youknow, I know we got Texas in
here and some other folks. I seea couple other producers in
here.
We've got to come together,realize what is the source of
our, you know, good nutrition.And I can remember when I first
started talking about this stuffback in 2016. I think it was
something like 99.9999999 of thepeople on earth thought I was

(03:58):
nuts. It's now down to justninety nine percent. So we've
made some progress there.
But, no, I'm I'm goofing alittle bit with that, but we've
definitely seen tremendousprogress. And you're absolutely
right. I mean, there are Icannot even at this point count
not only the number of people,but the number of conditions
I've seen by using a diet thatthey almost exclusively beef or
or nearly sell. So it'sdefinitely something we have to

(04:21):
it's probably one of ourgreatest resources in this
country, and we have to dosomething to not only ensure
that it continues to beavailable, but but increases in
many ways.

Speaker 1 (04:30):
Absolutely. So can you just briefly what were the
circumstances that led to yourdeparture from the hospital that
you were working at and led toyou becoming this huge new media
influencer?

Speaker 2 (04:40):
Obviously, none of that was intentional. I mean,
that was all that just kindahappened as it was as it did. My
reason for leaving a hospital, II left under very, very
contentious circumstances. I wastraditionally trained physician.
I graduated with honors frommedical school.
I secured a very sought afterresidency program. You know, I
was in a very, very lucrativefield, practice for quite a

(05:00):
number of years. And then justkind of by happenstance, I
wanted to work on my ownnutrition because as I was in my
early forties, I didn't likewhere my health was going, so I
play with diet. And then, youknow, it just happened later. We
ran into the situation where wehad a lot of obese patients that
needed knee replacements.
And as a community, we realizedthat these patients were at
higher risk for complications,and we wanted to see if we can

(05:21):
get these people to lose weightbefore we operated on them. And
there was no really set plan forthat. And so I started having
people adopt low carb andketogenic diastasis before
carnivore. And what I was seeingwas that the people that would
do it, many of them wouldobviously lose weight, but many
of them reported that their kneepain was going away to the point
where they no longer requiredsurgery. I thought that was

(05:42):
really exciting and neat.
It wasn't exciting to thehospital because that meant they
lost out on surgeries. And solong story short, you know,
after about a two year legalbattle, I ended up leaving the
hospital. I ended up having mylicense temporarily suspended,
which I had to fight to get backafter an independent review
showed that I was completely youknow, the hospital made these
accusations against me, that Iwas not providing appropriate

(06:05):
care. That was shown to becompletely wrong. I was given my
license back.
But at that time, I got so muchtime had elapsed, and I'd gotten
so jaded by the health caresystem that I went off in
another direction and startedpursuing lifestyle where I am
today. And, obviously, gettingpicked up on Rogan's podcast a
couple time couple times aboutthis certainly put me out there
in the in the general atmospherefor people to either hate or or

(06:28):
like whatever your opinion is.Everybody has an opinion on
this. And so I've been doingthis now for almost a decade,
and, fortunately, I think a lotof people are are starting to
realize the utility of what I'vebeen talking about.

Speaker 1 (06:40):
Yeah. You you're just a picture of health, and I love
what you have to say aboutdoctors should be, like, clearly
at peak health. They should knowthe most they should be evidence
of good health that they proofthat they know what they're
talking about, and you justembody that so clearly. I have a
list of some illnesses that alot of Americans deal with. Do
would you mind just answeringyes or no?

Speaker 2 (07:01):
Sure.

Speaker 1 (07:02):
Do you have evidence that the carnivore diet heals or
improves, one, diabetes?

Speaker 2 (07:07):
Absolutely. Yeah. We see that all the time.

Speaker 1 (07:09):
Autoimmune conditions.

Speaker 2 (07:10):
Yeah. There's a whole host of those. Everything from
ulcerative colitis to psoriasisto rheumatoid arthritis to
hypothyroidism to myastheniagravis to you name it. I mean,
it's multiple sclerosis. I mean,we've seen in fact, probably, if
we were to say what is the bestuse case for a carnivore diet, I
would say clearly it'sautoimmune disease because you
can put diabetes in remissionwith a generalized low carb

(07:32):
diet.
But when it comes to some ofthese other ones, I think this
is where carnivore really,really shines. And we have
somewhere between twenty andfifty million Americans
suffering from an autoimmunedisease right now, and those
numbers are increasing everyyear. So, absolutely, it is
tremendously beneficial forthat. We have a number of case
series being published on that.I'm currently in negotiations to
hopefully get someinterventional trials to do

(07:53):
these things.
You know, they cost a lot ofmoney and, you know, that's
always, the sticking point iswho wants to pay for this stuff.
But, absolutely, my experienceis autoimmune diseases clearly
benefit from carnivore.

Speaker 1 (08:03):
Awesome. What about PCOS and infertility?

Speaker 2 (08:05):
Yep. Same thing. I mean, PC and and again, I will
just say you can help PCOS witha ketogenic low carb diet. I
mean, I think a lot of it has todo with kind of a consequence of
insulin resistance,hyperinsulinemia. And so
anything that puts that improvesthat will be helped.
But carnivore, I think, is kindalike the top level low carb
elimination diet. Everythingelse is a little bit diluted
version of it. So if you want,you know, the strongest

(08:27):
medicine, carnivore is it. Youdon't necessarily always need
it, but if you want that, that'swhere you go.

Speaker 1 (08:32):
Alright. I'm gonna keep going. Anorexia.

Speaker 2 (08:34):
Absolutely. Yeah. This is one of those things. And
and, again, there's anothermedical case report, case series
on anorexics. One of thehorrible things about the way
they treat anorexia, and forthose who don't know, of all the
eating disorders, anorexiacarries a worst prognosis.
Many, many, many, and primarilyas women, but many of them die
from this disorder. It's veryhard to overcome. And the way
they treat it often is they justbasically force feed women junk

(08:56):
food and tell them to not feelshame about that. And it doesn't
do anything good for theirphysiology. You know, when they
tell them you need to eat yourcupcakes and your cookies before
you can leave the table, youknow, literally almost you know,
when they're on inpatient, it'salmost like they're imprisoned.
I've talked to a lot of womenthat that went through that. And
carnivore, one hundred percenthas I mean, I can't say it helps
a hundred percent of the people,but it clearly, clearly has been

(09:18):
incredibly beneficial. I've seenwomen that have gone from
weighing sixty five, seventypounds to putting, you know,
forty, fifty pounds of muscleback on, regaining their
fertility, regaining their lifeback. So absolutely.

Speaker 1 (09:29):
Amazing. What about schizophrenia?

Speaker 2 (09:31):
Yes. And again, there's another case series that
was just published. I waslooking at bipolar disorders,
schizophrenia, and majordepressive disorder where they
used a low carb animal basedelimination diet, you know,
basically similar to a carnivorediet to put those diseases in
remission. And we were seeing awhole host of metabolically
treated dietary interventionsfor all kinds of mental health

(09:53):
disorders. This has been donecourtesy of the Baszucki
Foundation.
Jen Baszucki and that group,doctor Chris Palmer, doctor
George Eade, and some of theother folks that have been
championing that for a number ofyears now. So credit to those
guys for actually taking up andgetting some research done. So,
yes, mental health disorders,one hundred percent are affected
by and often improved and andeven cured by proper nutrition.

(10:14):
I know that's been kind ofsomething that's been
controversial to say, but ourbrain, just like every other
organ in our body, is subject tothe nutritions and the nutrients
we provided. So, yeah,absolutely.
Yes.

Speaker 1 (10:25):
And that includes autism and dementia?

Speaker 2 (10:27):
Yeah. I mean, I think, you know, again, I wanna
be a little bit cautious, well,around anything. I mean, I think
it's, can you cure autism sothey never no longer have it? I
don't know that I would evermake that claim, but I certainly
know. In fact, there's a largegroup by a friend of mine named
Tom Clark out of California.
He's autistic. He has a largeFacebook group of several
thousand members with autismthat are doing carboer

(10:48):
dachshund, either adults withautism or parents or children
with autism, and theyuniversally see significant
improvements in the autismcharacteristics, you know, the
perseverations, the emotionalliability, you know, obviously,
some of the gut issues a lot ofautistic folks struggle with.
So, yes, they can help withthat. With regard to dementia,
again, it depends upon howadvanced it is. But certainly,

(11:09):
we see some of the work of guyslike Dale Bredesen at UCSF have
shown that dementia isdefinitely treatable.
It's definitely modifiable bylow carb ketogenic, and I would
argue car more diets. And I'veseen in our clinical practices,
patients with dementia clearlyimproving. So, mean, obviously,
if you catch it earlier, thebetter the outcome's gonna be.
And you can look at, like, guyslike, Hal Kramner, who runs a

(11:32):
nursing home out in, severalnursing homes out in Phoenix
where he takes care of a lot ofadults with the dementia. And
he's he's treating them withcarnivore diets in in
conjunction with things likeexercise and some other things.
And he's seeing tremendousresults to the point where
people come to him, you know,basically for hospice care and
then are able to go homeindependent again. So it is
absolutely something that can beutilized in those instances and

(11:53):
should be. It should be one ofthe first things we talk about
is what can we do to fix thisperson nutrition because it is
cheap. It is very effective, andit's very accessible, and
there's not a lot of sideeffects, you know, as opposed to
all these drug infusions, whichcost tens, if not hundreds of
thousand dollars a year. I Imean, I just talked to a woman
the other day.
She spent, and I'm notexaggerating, over $1,000,000 in

(12:14):
infusion therapies for herchronic progressive neurologic
disease only to have it notimprove much at all. But going
on carnivore and within threemonths, she went into complete
remission. I mean, it's justamazing.

Speaker 1 (12:26):
Wow. You know, I'm glad you mentioned Hal. I
emailed him to see if he wouldbe able to replace, doctor
Chaffee as the third seat, andhe wasn't able to or maybe he's
gonna be late. But Hal's doingphenomenal work, and I'll try to
post something in the group forpeople who have elderly parents
and might wanna mimic what he'sdoing. K.
My last disease is cancer. Whatdo we know about carnivore and

(12:50):
cancer?

Speaker 2 (12:50):
Well, again, cancer is a particularly, sensitive
topic, you know, but but, Imean, honestly, I will submit
that good nutrition will affectevery single disease and every
single every single aspect ofhealth. So we certainly you
know, if you you can point tosome of the work that guys like
Thomas Seyfried have done overat Boston University showing
that, you know, cancer does seemto respond to metabolic

(13:12):
interventions to include lowcarb, ketogenic, and carnivore
diets. So, certainly, I'm notgonna be the guy that says, you
know, ignore all conventionaltreatment and just go carnivore
because I don't think we can saythat at this point. But,
certainly, I've met a number ofpeople that have had cancer that
have gone carnivore. They'veeither put their disease.
They've either haltedprogression. They've had
remission. Or at the very least,as an adjuvant, it has greatly

(13:36):
improved their tolerance forthings like chemotherapy and
some of those other things. So,again, I think if you ignore
nutrition for any disease you'retreating, you're really, really
missing out. And so, yes, it hasa role in the treatment of
cancer.
It may not be curative for allcases, but, certainly, it can
change the outcome, I believe.

Speaker 1 (13:53):
Thank you. And I do appreciate your nuance, and you
have you're not an extremist.You're you're very reasonable
about this. My next question,doctor Baker, you know, the New
York Times published a story,and it was widely circulated,
and it said that red meatconsumption causes diabetes. In
fact, I had family members sendthis article to me as proof

(14:13):
that, like, I'm harming myselfand I'm harming the people in my
sphere of influence byprioritizing red meat.
So do you have something to sayparticularly to the New York
Times or in response to thatarticle?

Speaker 2 (14:24):
Well, I again, I assume that article was based
upon a recent Harvard Universitystudy that was published in
2024. That article associatedabout a 62% increase in people
that consume red meat versusthose who did not. And the
problem with that study, likemost of these epidemiologic
study was, it was, you know,based on food frequency
questionnaires, which are alwayssubject to recall bias. I mean,

(14:47):
we don't really know howaccurate those things are. They
use things like lasagna andpizza and hamburgers and
sandwiches as components of redmeat, which clearly there's more
more variables in there.
But I think one of the mostimportant things, and I listened
to the head researcher of thatpaper talk about that study. And
one of the things they failed todo was they failed to control
for obesity. And as you guysprobably are all aware, obese

(15:10):
patients are at much higher riskfor things like diabetes and
other negative outcomes. And sowhen asked about why they didn't
account for, you know, the factthat they were using more obese
patients in this cohort, Hesaid, well, we know that red
meat causes obesity. And thesecond he said that, I'm like,
this is absolutely insanebecause when I see people on,
you know, carnivore diets, whichare almost exclusively red meat,

(15:32):
obesity is not the issue that wesee.
In fact, we often and most oftensee a complete reversal of
obesity. So red meat does notcause obesity on its face. You
could say that maybe inconjunction with other things in
caloric excess, so on and soforth. But if you read the
study, it'll say, well, we can'tclaim causation because there's
a correlation here. And so theyalways have a little clause at
the end of that to tell you thisis actually not really good

(15:54):
study.
But The New York Times will takethe headline and run with that
like they always do. And, again,it fits into a narrative agenda
that red meat is something wewanna get rid of. We wanna prop
up all of these alternateproteins because there's
billions of dollars that havebeen invested through venture
capital. My friend Vinny's inthere. They probably know some
of these people.
They wanna get their ROI. And sothere's this big push to push

(16:17):
away from meat, whether it'sbeliefs about the climate or
misguided beliefs about health.This is why we see these
articles. And and thankfully,and this is something that I
found very interesting the otherday, there was a survey done in
in Europe looking at fiveEuropean countries. And for the
first time ever, I mean, this isever since it's been done, they
have seen people saying thatthey are intentionally going to
eat more meat more red meat thisyear.

(16:39):
And the reason they're giving isfor health reasons. And so I
think we are starting to winthat narrative battle. That
propaganda war is is starting toturn in our favor. So this is
something we've never seenbefore. It's been for the last
several decades.
Red meat is bad. It's killingyou. We're gonna it's killing
the planet. Calf hearts areboiling the oceans. That type of
narrative, which is obviouslyobviously you know, I'm saying a

(17:00):
little bit comically, but Ithink that, the New York Times
got it wrong.
It wouldn't be the first timethey got something wrong. We'll
see how time goes. But like Isaid, this is why it's so
important to fund researcharound this stuff. So we have I
mean, not you know, I didn'tneed a research study to get me
to do this, that, and manypeople don't. But I think to get
it accepted in the broadercontext and have more physicians

(17:21):
comfortable using this, we haveto go there and we have to get
these studies done.

Speaker 1 (17:24):
So does that mean that you're not eating bugs?

Speaker 2 (17:28):
Not intentionally.

Speaker 1 (17:32):
Oh my gosh. Alright. So most legacy media consumers,
that's what I've been callingthem, they have it, like,
imprinted as this sacred truththat eating cholesterol is gonna
increase cholesterol in theblood and that they're gonna
have a heart attack. And youwere featured in this
documentary film that's comingout called the cholesterol code.

(17:55):
So you obviously are an experton the topic of cholesterol.
I'm sure you you feel thisquestion all the time. But can
you just tell us, like, what isthe latest science on the topic
of cholesterol and how itapplies to red meat in our diet?

Speaker 2 (18:08):
Yeah. I wouldn't call myself an expert on that topic.
I mean, I know a lot becauseI've been forced to, but I'm
certainly not a lipidologist orcardiologist. But, I mean, I
think our understanding aroundcholesterol as it pertains to
heart disease is a lot morenuanced than we've been led to
believe. I mean, traditionally,if you go to the the average
physician, cardiologist,lipidologist, they will say that
if your blood cholesterol, yourserum cholesterol, your LDL,

(18:30):
your total cholesterol, your Apob is high, that is an
independent risk factor forcardiovascular disease.
And the longer that is high for,the more likely you are to
develop cardiovascular disease.And I think for many segments of
the population, that may betrue. But I think what we're
starting to find out is most ofthat data was acquired in
unhealthy people that have hadheart attacks. You know, if

(18:50):
you're looking at sick people,you can find variables that are
problematic in sick people. Butwhat we've not looked at before
is particularly healthy people.
So metabolically healthy peoplethat are lean, that don't have
all these traditionalcomorbidities. What happens to
them when their cholesterol ishigh? And the really neat thing,
and I think my friend AdrianAdrian Sodomoto showed this very

(19:11):
nicely in a meta analysis thatwas published early in 2024.
They looked at 41 randomizedcontrolled trials. So 41
randomized controlled trials.
And they looked at low carbdiets and they looked at their
cholesterol outcomes. And whatthey found was that it wasn't
saturated fat or cholesterolthat that had an impact on their
their serum cholesterol. Thathad minimal impact. The biggest

(19:32):
impact was how lean the persongot. So the leaner and leaner
the person got, the higher theircholesterol went went up.
And the reason for that is thisso called lipid energy model
that was first developed by DaveFeldman, who's a who's a
producer of that particulardocumentary. What we found is
that as you get leaner andleaner and you're in a low carb
state, your glycogen in yourliver has been depleted to some

(19:55):
degree. And so your cells arevery hungry. They need energy.
And so what your liver does isit takes peripheral body fat,
repackages it in the form oflipoproteins, and then sends it
out to nourish the cells.
We just have this greater fluxof lipid traffic in circulation.
Now that is a differentsituation from the typical
obese, prediabetic,metabolically sick person that

(20:17):
has excess energy in the blood.That probably is an issue. Now
these other people that are leanand healthy, the question is, we
know why it's occurring becausethey're lean and they're in a
low carb state. Is that actuallyleading to increased levels of
heart disease?
And based on the data that hasbeen published so far, several
studies, Matt Bootoff haspublished a couple of them out
of UCLA, have shown that thosepeople, despite extremely

(20:41):
incredibly high cholesterollevels, we're talking LDL
cholesterols of 300, fourhundred, five hundred, six
hundred, did not and were not atgreater risk for developing
cardiovascular disease based onhigh level CT angiography
studies, which are really,really specific and precise. And
they show that, in fact, whenthey compared them to another
group that was equally matchedfor health levels, I mean, there

(21:03):
were two healthy groups. One hadhigh cholesterol, one had low
cholesterol. The highcholesterol group actually had
less cardiovascular disease thanthe low cholesterol group. So I
think it is more nuanced thanwe've been led to believe, and I
think more data's gonna comeout.
So I think as of 2025, we canstart to question those things.
I'm not quite ready to say wecan totally ignore it yet
because I think in my view, ifyour cholesterol is high and

(21:24):
you're on a low carb diet, youshould ask them more questions.
You shouldn't immediately justsay, I gotta stop this thing
because it could be I cannottell you how many people tell me
that they were feeling wonderfulon carnivore. They came off all
their medications. They felt,you know, incredible, but their
cholesterol went up and they hadto stop.
And I think that's unfortunatelyperhaps a shame that they may
have done that, you know,inappropriately.

Speaker 1 (21:45):
That's a really good segue into this question, which
is, can you describe conflictsof interest on the US dietary
guidelines panel and the peoplewho are in charge of doling out
all the nutrition advice toschools, to prisons, and
hospitals and stuff?

Speaker 2 (22:00):
Well, I you know, again and we've been having The
US dietary guidelines since1980. Every five years, they've
met. Anita Tykholz has done awonderful job examining some of
that stuff, so all credit toher. You know, the 2020
guidelines, which I know she'sdocumented very well. I can't
speak directly to the twentytwenty five guidelines people,
but there are some clearconflicts on this year's group.
But in 2020, of the 20panelists, 19 of them, that's

(22:22):
95% of them, had financial tiesto food corporations. And so you
can imagine how that wouldinfluence as their
recommendations. I mean, USDA iscaptured just like every other
regulatory agency like the FDAis. You know, we've got a
significant conflicts ofinterest in there. And the fact
that the USDA's job is topromote commodities, and so

(22:43):
that's corn, that's wheat,that's soybeans, that's beets,
and and so on and so forth.
They have to sell that stuff.And so if it's not in the
guidelines, right, your 11 wholegrains a day, then they're gonna
have a hard time justifying whatthey're doing for the farmers.
And, unfortunately, I mean,we're producing all this corn. A
lot of it goes to ethanol. A lotof it goes to you know, there's

(23:03):
other uses for it, but it's notcompatible with thriving health
in my view.

Speaker 1 (23:09):
Would it be accurate to say that a lot of the
nutrition science is based offof religion? Do you wanna talk
about the history of dietetics?

Speaker 2 (23:17):
Well, there's definitely a a religious
influence. I mean, the AmericanDietetics Associates was first
founded in 1917 by a gal namedLetta Cooper, who was a devout
Seventh day Adventist. She wasan associate of John Harvey
Kellogg from Kellogg's cerealout of Battle Creek, Michigan.
And he went into that, and theyfounded that organization based
on the belief that vegetarianismwas the optimal diet, that red

(23:38):
meat was associated with, youknow, carnal desires, lust,
masturbation, adultery, on andon and on. So red meat has, from
the beginning of modernnutrition science, has always
been sort of vilified anddemonized.
And even today, over a hundredyears later, if you look at all
of these large nutritionalorganizations, they are

(23:59):
overrepresented by Seventh dayAdventists. In fact, when the
World Health Organizationpublished their 02/2015
statement saying that red meatwas a class two carcinogen, a
number of the people involved inthat process were Seventh day
Adventists, ethical vegans,vegetarians, and so on and so
forth. And that was notdisclosed to anybody. That's a
clear conflict of interest justfrom an ethical standpoint. So,

(24:19):
yes, we have some religiousbeliefs built baked into our
nutritional systems.

Speaker 1 (24:25):
You know, I heard doctor Chaffee say, once, and I
bet you you know about this too,but that in military history, it
has been a military strategy tocut the supply of meat to a a
region in order to weaken thosepeople so that they're easier to
conquer. Is that true? Did youwanna add anything to that, or
do you have anything to sayabout that?

Speaker 2 (24:45):
Well, I mean, you know, obviously, with medic you
know, I'm not a militarystrategist. I was in the
military enough for a number ofyears. But if you compromise the
nutrition, I mean, you know,like, you look at sieges of
ancient castles. I mean, theywould just starve them out.
Right?
So if they if they can't eat andthey become physically weakened,
then they're they're easy to tooverthrow. I mean, this is the
classic thing when we look atthe Mongols as they took over,
you know, all of Asia and partsof Europe back when Genghis Khan

(25:08):
was running the show. You know,one of the things they noticed
with the Mongols were verymobile because they brought
their food with them. Theybrought cattle with them, and
they would eat the cows anddrink their milk and eat the
horses in cases where they needto do that. But they were able
to move very rapidly, and theywere much more vigorous, much
more they're better warriorsthan, say, when when they
conquered the Chinese, werebasically settled on eating
grains.
And and they were much slower,weaker, less robust as as

(25:31):
athletes and and as as warriors.So yeah. Absolutely. I mean,
nutrition, there was just a justa paper came out two days ago.
It was published to compare itwas a meta analysis of plant
protein versus animal protein,and they said that plant protein
was better than nothing.
But it's not very good when youcompare it to meat, milk, and
eggs, and so on and so forth.

Speaker 1 (25:51):
Wow. Can I ask you about the difference between
lectin with a c and lectin witha p and how they relate to the
carnivore diet? Because I don'tthink anybody knows what lectin
is unless they're really intothis.

Speaker 2 (26:02):
Well, lectin is a phytochemical. So this is
something that's found often inthings like legumes and grains,
and that is considered anantinutrient. So it has arguably
deleterious effects on our humanphysiology and our gut. So this
is something that's found infood that interferes with
absorption and can cause damageto our gut. So this is what
lectins are.

(26:23):
This is something that so what'shis name? Plant Paradox guy. I
forget the name of the doctorthat wrote, anyway, there's a
physician that started talkingabout that a couple years ago.
And, yeah, that his whole thesiswas lectins were the problem. Of
course, he was selling somescoop stupid supplement lectin
shield to protect you from that,which is stop eating a crap and
you'd be fine instead.
So lectins are that. So they'recomponents of plants or anti

(26:43):
nutrients. And then leptin is abasically part of the human
physiology and hormones. Sothere's this relationship
between leptin and ghrelin,which control our appetite. And
so ghrelin is a hormone thatleads to hunger, whereas leptin
is supposed to lead to somelevel of satiety.
And there are people that areleptin resistant and therefore,
they don't really feel satietylike a normal person would. So

(27:06):
then they end up overeating andthey be you know, they gain body
fat in a way. So leptin andlectin are different words. You
know, there's obviously oneletter difference, but they have
very drastically differentmeanings.

Speaker 1 (27:16):
Thank you for explaining that. In my
imagination, lectin lectinpoisons me, and leptin keeps me
skinny.

Speaker 2 (27:21):
Yeah. That's kind of You can look at that way. There
you go.

Speaker 1 (27:24):
Yeah. For us simple folks who don't have the fancy
degrees. And talking about fancydegrees. Okay. So Harvard is
Harvard trustworthy?
Can we their science that theyput out, do you trust them
anymore?

Speaker 2 (27:35):
Well, I mean, again, you can't paint everybody with
the same brush. I think as aninstitution, obviously, you
know, you can look at who fundsthese organizations. Do they
have an overlying motive? Imean, I know some people at
Harvard that I think are quiteintelligent, trustworthy, and
doing good work, and yet there'sstuff that's coming out there
that I strongly disagree with.And so I think you just can't

(27:55):
broadly say what came out ofHarvard is garbage.
But I think you just have tolook at it and see where it
falls, what type of study it is,you know, what are the
limitations, what are thestrengths, do we know if there's
an underlying agenda with theseparticular researchers rather
than just painting the entireinstitution. It's like saying
everybody in California is bador or good or whatever depending
on your belief system. I mean,there's you know, it's not as

(28:17):
simple as that. So, I think youjust have to look at it on case
on a case by case basis.

Speaker 1 (28:22):
Well, I guess I wanted to pull out of you the
$20,000,000 that they were withthe American Heart Association.
The so the sugar industry paidHarvard twenty million dollars
to publish research that fat wasbad.

Speaker 2 (28:35):
Well, I mean, this is I think this is from the
nineteen sixties. I think FredStair at the time I think it was
Fred Stair who might have beenthe chairman at, of their
nutrition center back then. And,yeah, I mean, it was shown that
the American Sugar Refiners, youknow, one of the sugar groups
paid some money to sort ofundermine research to sort of
exonerate sugar and and demonizesaturated fat. Yeah. That did
happen.
That's been well documented. Imean, again, obviously, there's

(28:56):
more science that's justhappened since that time. But,
yeah, certainly, there's beensome shady business. And I think
that's I don't think Harvard'sunique in that. I mean, if
you've been around long enough,there's shady business
everywhere.
I mean, we're finding out what'shappening in the US government.
Not to anyone's surprise, I'msure. But it's just the extent
of the corruption, which ismaybe, I I think more so than
than more so than it happensjust just to the extent that

(29:18):
it's happening. So you canalways say that, yes, there's
been some shifty business there.But, again, I think you have to
take everything on a case bycase.
I think, you know, there's afellow by doctor, sir, Bradford
Hill that came up with acriteria about, you know, how do
we know if something is actuallycaused when we look at these
relationships? And part of thatin his criteria, you know, is
like strength of relationship,temporal association, you know,

(29:39):
there's a dose response. But oneof the things was just
plausibility. Right? Does itmake sense?
And I think a lot of times welose that. Like, this doesn't
even make sense. Like, red meatis killing us, and yet human
beings have been eating thissince we've been human beings.
You know, this is inarguably inpart why we are human beings is
because of red meat. And now tosay all of a sudden it's killing
us, it doesn't pass the basiccommon sense smell test.

(30:02):
And I think that's what we'velost in a lot of ways.

Speaker 1 (30:04):
I think we need to send those to Harvard. Wouldn't
that be great?

Speaker 2 (30:08):
There's a lot of well, I don't know. Harvard
isn't part of the US government.I don't send my taxes to Harvard
as far as I know. Maybe maybeindirectly a few, but there's a
lot of places I would send thoseto first. I mean, I I'd love to
see them go through the USDA andgo through some of the checkoff
agencies and probably techs overthere would would agree with
that.
If we get the checkoff needs tobe revamped or or done away with
or something.

Speaker 1 (30:27):
Yes. So I have one last question myself for you.
And as you answer, I'm gonna bepulling people up. I see that
you've requested to ask aquestion and you're you're well
on your way. But doctor Baker,now is the chance.
I'd love to just let you tell usabout Revero and the solution
that you're building withRevero.

Speaker 2 (30:46):
Yeah. I appreciate the opportunity. So when I was
practicing as a surgeon and Istarted to kinda just get in a
sense that, you know, what we'redoing with our pills, our
potions, and our procedures wasmissing. And as you know, I
mentioned, I talked about this alittle bit today. We're missing
a lot when it comes to promotinghealth and understanding health.
And as I started to realize howvaluable nutrition and lifestyle

(31:08):
was, I realized that I did nothave any mechanism by which to
provide that for my patients. Icertainly didn't have any
incentive to do that. In fact, Iwas disincentivized from doing
that. You know, I was basicallytold, no. We just want you to
cut people.
Don't start talking aboutlifestyle. How dare you cancel
surgeries? I mean, that was theproblem. And I think most
physicians find themselves inthat position. If they're gonna

(31:30):
practice in this corporatemedicine world, and it's very
clear that corporations aretaking over the entirety of The
US health care system.
Kaiser Permanente in California.You've got Intermountain Health
with the Rocky Mountain Station,on and on and on. And all these
big corporations are gobbling upto small guys and dictating the
terms of practice. Right? Eithermy way or the highway, you
follow these algorithms or youget the hell out.

(31:50):
Right? So that's where mostpeople find themselves, and
they're kinda trapped in that.And so what we're doing with
Revero is we are providingphysician oversight, physicians
that understand that health ismore than just what kind of
drugs I can prescribe, whatprocedures I can do for people,
what tests I can order. But it'sdealing with their nutrition,
their sleep, their lifestyle,their activity levels, their

(32:11):
stress management, and givingthem that guidance and that
position oversight, but not onlythat, providing day to day
feedback, support,accountability, motivation,
ability to interact on a dailybasis, which is what a lot of
people need. I mean, it's whenyou're treating a chronic
disease, it's more than just,I'm gonna see you once every
three months and prescribe pillsto you.

(32:33):
I mean, in some cases, it takesdaily guidance to help these
people get through what it isbecause a lot of people are
dealing with a lot ofpsychological stuff that goes
with this. I mean, I think whenyou're when you're dealing with
a chronic disease, you are, bydefault, dealing with some
component of food pathology,whether it's addiction, whether
it's just some kind of disorder,and you have to work through

(32:53):
this. And it takes a lot of timeand handling. You're not
incentivized to to do it as astandard physician. It's very
challenging to do, but we've gota long way to solving some of
that problems.
And so Rivero is so it'srever0.com if anyone wants to
sign up. We have physicians in48 of the 50 states. We'll have
all 50 states by the March. Andwe basically this is an option

(33:14):
to get people healthy. And mygoal is not to have them be
patients for years and years andyears.
It's like, let's get you fixed,you know, six months a year and
get out of there. And you'redone. And you're you're healthy
and, you know, you go to thedoctor for a a true emergency.
And that's what health careshould go back to in my view.

Speaker 1 (33:29):
You're a hero. I'm gonna give other people the
chance to ask you questions.Ladies first. So lady in red,
you got your hand up. Go ahead.

Speaker 3 (33:36):
Hi. While you kinda answered a little bit for me
already with talking aboutrivero.com, are there quotes
online for, like, programs with

Speaker 2 (33:46):
you? Sorry. Say that again. Are there what online
with me?

Speaker 3 (33:49):
Are there quotes for somebody that might want to
start your program? Or

Speaker 2 (33:54):
Are are you asking about prices? Is that what
you're saying? So I think it isso for having a physician,
having a team, having dailyfeedback, having guidance every
day, it's $199 per month. If youbuy, like if you, like, sign up
for four months, I think theydropped their price to something
like $1.69 or something likethat. But, I mean, that's
basically a cup of coffee a dayto regain your health to

Speaker 4 (34:16):
eat.

Speaker 2 (34:16):
And I think, you know and, eventually, we'll probably
be picked up by insurance. Imean, our goal right now is to
direct to consumer. I mean, wehave to pay our doctors. I mean,
we gotta pay them something.

Speaker 1 (34:25):
So we gotta

Speaker 2 (34:26):
we gotta charge at least some money, and we're not
and, again, our business modelis not to keep people there for
the rest of their lives. Theymay do that for six months, and
then they're off theirmedication. They're healthy. You
you think about how much money.And the average patient we're
gonna be seeing is gonna besaving a hell of a lot more than
they're spending with this whenit comes to getting off
medications and, you know, notneeding to go to the ER and, you

(34:47):
know, having doctor's visits.
So I think it's a, in the grandscheme of things, it's gonna be
very economical. And then our,you know, like I said, our next
phase will be rolling out todifferent corporations and start
to offload some of the costsbecause the average company out
there is paying enormous amountsof money on health care for
their employees. I I think a lotof it could be eliminated with
this type of strategy.

Speaker 3 (35:08):
Well, thanks for that. And, I actually did
carnivore for an entire month. Iwas too weak to keep going,
which is I really wish I wouldhave because I could not believe
how much better I felt, how muchwater was coming off of me, how
much fat was coming off of me,my sleep. Like, everything was

(35:30):
just amazing, but I just fellback into the normal routine. So
do you have support for peoplethat have a hard time not going
back to their old ways?
Because it's really, reallydifficult for some people. I'm
one of them. So, yeah, is thereI mean, how can you help me so

(35:52):
that I don't do that?

Speaker 2 (35:53):
And, yeah, that's a very good point. That's exactly
what I'm talking about. You areassigned a health care team. You
know, you have a physicianleading the thing, but every
single day, if needed, someonewill be in contact with you.
Either through text message,phone calls, video conferences,
we engage our patients everysingle day to keep them on
target.
So one month is great, but Ithink most people by three

(36:14):
months kind of fully adapt tosomething like this. And then
it's just, you know, you you itstarts to become an ingrained
pattern. I mean, a lot like whatyou fell back into was because
it was a habit that you built upthrough years and years of
convenience and these types

Speaker 5 (36:28):
of things.

Speaker 2 (36:28):
You really have to change not only just your
physiology, but there's apsychological change that needs
to occur. And then it and thenyou start to you you develop
this sort of virtuous cycle. Youknow? A lot of times we fall
into this vicious cycle ofcontinued decay and worsening,
but we can turn it around and itbecomes a virtuous cycle.

Speaker 3 (36:45):
Right. Because I found that no matter how much I
enjoyed the physical changes andthe physical, like, the or the
feeling, I still got sucked backin, and I think that that's
something I wanna try and avoid.And do you recommend only beef,
like no pork, no fish? Is itjust strictly beef?

Speaker 2 (37:02):
No. Not necessarily. I'm I'm a big fan of beef. I
think beef is uniquelynutritious, but it doesn't have
to be that way. I do think thatmost people will benefit from
the incorporation of some typeof ruminant meat.
And, you know, in The US,obviously, beef is king. I mean,
lamb I think lamb equally isjust as good as beef is. And I
know maybe maybe Texas overthere cringing. I don't know.
But I think I prefer beef beefis certainly for me.

(37:24):
I'm wearing shirts. So beefwhere it'd be happy right now.
You guys can

Speaker 3 (37:27):
What about, high fat dairy?

Speaker 2 (37:30):
Again, that's I think dairy in general is one of those
case by case. It depends basis.

Speaker 1 (37:35):
You

Speaker 2 (37:35):
know, like I said, for weight loss, high fat dairy
is not necessarily the beststrategy with with some caveats
there. I think dairy is one ofthose things where, again, it's
it's kind of an individualthing, and there's some people
that do really well on dairy andthere's some people that need to
minimize or avoid it.

Speaker 3 (37:50):
Okay. And just one more. They say that you should
only lose two to three pounds aweek to stay safe and not burn
too much muscle and your heartis a muscle. So don't you drop
weight pretty quickly on this?Like because I did.
I lost a pound a day, if notmore, when I did it.

Speaker 2 (38:03):
Well, I mean, you gotta remember some of that.
Obviously, the first, you know,maybe up to 10 pounds or more
might be water. That that's partof that equation. Right? So, I
mean, water weight is just fluidshifts.
Shifts. I mean, I can shift myweight 15 pounds in a day very
easily just on how hydrating Iam and a little bit of food in
my belly. So I would be soconcerned about that. I mean, I
think, again, with in thecontext of a carnivore diet, you

(38:24):
know, when you're gettingadequate protein, that is
probably the greatest impedimentto losing that lean mass. And so
as long as your protein isadequate, you can lose weight at
the rate that that's appropriateif you need to.
If you lose more than two orthree pounds a week,
particularly your lawn and mostpeople, you know, they might
lose the first week. Maybe theylose seven, eight pounds, and
then it's six pounds and fivepounds. And by about, you know,

(38:46):
three or four months then,they're not still losing five
pounds a week. I mean, you woulddisappear if that were the case.
So you start to stall out andslow down.
So, you know, if you're on astarvation diet where you don't
eat anything or you're takingsome of these, you know,
injectable drugs or you're justdropping just weight from lack
of eating, lack of nutrition,that can get you into a problem.
And, yeah, you can lose too muchlean mass. It's like one of the
side effects of these GLP onedrugs we're seeing now is a lot

(39:07):
of women are developingosteoporosis, which is gonna
come back to bite them laterbecause when they get off the
drug, they're gonna have lostall that muscle and bone, and
then they're gonna regain thefat. And it takes a lot of work
to put that bone back, bonemineral density back in you.

Speaker 1 (39:20):
Thank you, Lady in Red. Jimmy, you got your hand
up. Why don't you go ahead andunmute yourself?

Speaker 6 (39:23):
Hey. Thanks for having me. Hey. I started
Carnivore in August. I was on itfor a long time.
The highest I ever was two sixtyfive. I'm now two fifteen. I
went to my doctor, did my yearlyblood test, and they basically
told me, hey. We noticed thatyou went from, like, a one
eighty five to a two twenty withyour cholesterol. You should

(39:45):
stop this.
And then I had a second doctortelling me, hey. Actually,
continue because we love to seethe weight coming off. I stopped
doing it because I got nervousas you kinda said earlier that
they don't really know aboutcholesterol, but they kinda use
it as a scare tactic. I noticedthough when I got off of it,
Carnivore, I started gettingsick again. Just, you know,

(40:06):
runny noses, going to thedoctor, not feeling good,
everything I was dealing withbefore I went on Carnivore.
And so I think it really doeshelp. My question is is I get
stuck at, like, two fifteen,though. I've tried other things.
I just can't get past that. I'mtrying to get down to my goal of
200.
I'm looking for suggestions.

Speaker 2 (40:25):
Well, I mean, obviously, you know, like you
said, carnivore was clearlybetter for you from a health
standpoint irrespective of what,you know, what shift you had on
cholesterol. And I and I suspectif you get down to 200, your
cholesterol might even get evenhigher based on the lipid energy
model, which I discussedearlier. I don't know if you're
listening when I was talkingearlier. But, I mean, with
regard to how do you get, youknow, leaner and leaner, you
know, I mean, there's a certainpoint that we have to say, like,

(40:47):
I wanna, you know, take picturesfor Instagram and have 6% body
fat and have ripped abs. I mean,I think that is probably not
normal human physiology.
Let's just be honest about that.If you look at any sort of
indigenous tribe, there's notbodybuilders walking around.
They're not there's people thatare lean, but they're not, like,
super, super lean. So some ofthat is how lean do we actually
need to be? As a male, I thinkyou get around 15% body fat, and

(41:10):
that's probably as lean as youneed to go.
And then beyond that is you'regenetically predisposed to that
or you're just doing things thatare really hard to sustain. But
let's just say you legitimatelyneed to lose 10 pounds or
something like that. Then Ithink you in the context of
carnivore, there's a couple waysyou can go. You can certainly
one thing you'd have to realize,you know, you were up at I think
you said your top weight was twosixty, I think, maybe or

(41:32):
something like that. So when youwere two sixty, you were a
larger animal than you are attwo fifteen.
And so if you think you can siteat the same amount of food that
you ate at two sixty at twofifteen and still continue to
lose weight, that's not gonnahappen. I mean, I have two dogs.
One's bigger than the other. Ifeed my big dog more than I feed
my little dog. So I thinkthere's some of that you just
have to kinda get used to maybeeating a little less.

(41:52):
I know some people in low carbget all upset when you talk
about the fact that volume offood does matter whether it's
counted in the terms of caloriesor not. I think you can play
with the protein and fat ratios.What I have done in the past
right now, I'm trying to getfrom two fifty five down to two
forty. I'm giving myself twoyears to do it. You know, I'm in
no hurry just because I've gotcertain performance calls when I

(42:13):
hit 60.
There's a lot of strategy. Youcan go do a relatively high
protein, lower fat approach,which is I don't think it's
sustainable in the long term,but it can work in the short
term to to strip some belly fatoff. And then you just gotta
maintain that for a period oftime to kinda get a new sort of
level which you can kindasustain, and and hopefully your
appetite will match that. Somepeople do really well with a

(42:33):
very high fat approach. And whathappens is, you know, I think
that works well if and only ifit leads to enough satiety.
I mean, there's this concept of,

Speaker 5 (42:43):
sort

Speaker 2 (42:43):
of an energy centric model of appetite where which
which is, you know, kind ofintuitively obvious. When you
eat your food and you're full,you're not hungry. Right? I
mean, it's obvious. Right?
But what happens is over time,you start to go through that
energy that you've eaten, andnow you're hungry again. You
need to eat again. Well, if yousay, well, I'm just going to not
eat 500 calories a day and Iwill lose I will go into a 3,500

(43:04):
calorie deficit over the week, Ishould lose a pound of body fat.
That's on paper what shouldhappen. But what really happens
is I cut 500 calories out of mydiet and then I'm hungry.
Why am I hungry? Because I'm nolonger meeting my nutritional
needs. I'm not burning the bodyfat that would be required to
keep me not being hungry. Sosome people find that when they
go higher fat, what happens isthey it produces a little bit

(43:25):
more ketones and ketones allowfor greater liberation of fat
for fuel and therefore, youdon't feel experience as much
hunger. So you can go eitherway.
I mean, one thing I would do isI call it fat cycling where I
would eat leaner meats. Youknow, instead of eating high fat
rib eyes, I might eat somethingleaner like a leaner cut, like
maybe a skirt steak or a sirloinor even a piece of fish and then

(43:47):
do that for a couple days. Andthen I would go back to the rib
eyes for a day and just kindacycle that in and out, and that
was sustainable. Because if youeat lean meat consistently for a
long period of time, you'regonna get hungry. You're gonna
get tired.
You're gonna get cold. You'renot gonna wanna do anything.
You're gonna have cravings. It'snot sustainable. So you have to
figure out how to play withthat.
And usually, it's like andyou're absolutely right. The the

(44:07):
closer you get to being really,really lean, the harder it gets.
That first five pounds is supereasy to lose. That last five
pounds is a real son of a gun.Right?
So you just have to realize thatthere's gonna be some level of
that. And then it's not justdiet is not the only thing. We
have to realize if if we maxedout our diet lever, let's pull a
lever on sleep. Are we gettinggood sleep? Let's pull a lever
on activity.

(44:28):
I'm a huge proponent of exerciseand working out, but more
importantly in that is not beingsedentary. If you have a job
where you spend all day on yourbutt in a chair, staring at a
computer, get a standing deskand start moving. If you're
sitting, walk. If you're walkingyou know, if you're sitting,
stand. If you're standing, thinkabout walking.
Activity, not being sedentary isgonna give you more bang for
your buck than going to the gym,quite honestly. Now after that,

(44:50):
then it comes into and then theother thing we can talk about is
circadian biology. When do youeat? Eating when you eat
actually has an impact. We thereare studies that suggest that if
you get more of your caloriesearly in the day versus late in
the day, it's gonna have a netbeneficial effect.
So if you're gonna eat in aneating window, make it early
rather than late, you know, formost people. I think the other
thing that that's important isstress management. You know, I

(45:13):
mean, stress is something thatcan lead to an inflammatory
response, can lead to insulinresistance, which then drives
hunger because you can't get theenergy in your cells as well.
And so that's something to thinkabout. So you wanna look at all
these different levers.
I mean, you can only pull thatdiet lever so hard without
affecting those other things.

Speaker 1 (45:29):
Thank you.

Speaker 7 (45:30):
Awesome. Thank you.

Speaker 1 (45:31):
Jimmy, I'm gonna move to Scoots. Scoots, go ahead.

Speaker 8 (45:35):
I wondered if you had any information on anyone with a
carnivore diet and polymyalgiarheumatica.

Speaker 2 (45:42):
To be honest, I don't remember specifically anyone
with that particular conditionon carnivore. However, I've seen
very similar conditions. There'sa lot of myalgic conditions,
fibromyalgia. There's all kindsof different myalgias that are
out there that I've seen respondto this. And I think if I
looked, I could probably searchour database because we collect,
you know, all these sixthousands of success stories,

(46:04):
and we catalog them.
You can search if you go tocarnivore.diet, you can just
type in the search barspecifically what you're looking
for, myalgia, polymy myalgia,rheumatica. We see rheumatic
diseases that have improved, soI suspect it would help. It it's
worth doing for three months inmy view. I suspect you would see
a decrease in inflammation.You'd see a decrease in some of
the muscle pain, that youprobably or whoever's

(46:24):
experiencing.
I assume it's you. It's worthdoing for three months. Again,
this would be a good situationwhere you could have having some
support is always helpful as thelady ever had. We took we
discussed about that. So it'scertainly worth a try for sure.

Speaker 1 (46:37):
Alright. Thanks, Scoots. I'm gonna move on to
SLIM, if you guys don't mind.Doctor Baker, you're amazing. I
hope you can stay on because Iknow people at the end are gonna
wanna ask some questions, andthen I know SLIM and you guys
might wanna go back and forth alittle bit.
So are you able to stay on?

Speaker 2 (46:51):
Well, I've gotta do another podcast here in five
minutes for an hour, but ifyou're still going, I'll pop
back into into the space becauseI've this is my I've I've got
five podcasts today, so I gottago jump on another one. I'll
come back in if you're stillhere in an hour, I'll come back
though. Okay?

Speaker 1 (47:04):
Alright. Thank you so much for doing this.

Speaker 2 (47:06):
Sure.

Speaker 1 (47:07):
Alright. God bless.

Speaker 9 (47:08):
Thanks.

Speaker 1 (47:09):
Alright. I am so excited. So now that we
established the health benefitsof beef, now we get to talk
about how we can ensure thatthis quality food is something
that we have access to, andthat's where Slim, you get to
come in. So our second guest isTexas Slim, founder of the I Am

(47:29):
Texas Slim Foundation, as wellas the Beef Initiative, and he
started this amazing ecosystemof resources that support health
and access to high quality food,most importantly beef. So Slim,
thank you for doing this space,and let me just dig right in by
asking you, tell me about whatSovereign Health means to you
and how beef and cowboys andcattle ranchers are helping us

(47:54):
in our pursuit to make Americahealthy again.

Speaker 5 (47:56):
Well, just to thank you, Alana. Thanks for putting
this together because, you know,it's been a long road, and I'm
just gonna come off the hills ofSean Baker and say a statement.
And it's the Great AmericanHealth Initiative being led by
the Great American Rancher. Andwhat we're doing is providing
the cleanest beef in the nation.And so what we can do now is
kinda dissect what that means.
And what we've had in The UnitedStates is, as Sean said before,

(48:21):
we've had an attack on beef forgenerations. And where I come
from, you look at health and youlook at beef and where we came
from on both and look where weare. You know, we're under
attack in so many different waysand so many people are confused
and, you know, to be a sovereignrancher means that, you know,
you get to raise that cow theway that you wanna raise that

(48:41):
cow, and you don't have anyinstitutional you know capture,
you don't have types ofassociations, you don't have
technology use agreements, andso if you look at where we come
from and how you know we'reshipping out most of our beef
overseas now, we've lost a lotof independent producers from
where we came from, and we cantalk about that today because

(49:01):
it's a fascinating story that'stranspired in my life. And, you
know, that's one of the reasonsthat I, you know, started the
beef initiative. But make nomistake, this is about saving
children's lives.
It's about saving a cattleindustry that's under attack.
It's about saving the health ofa nation, and it's a perfect
storm of awareness that's comingour way. You know, I saw this

(49:23):
back in 2017 just like what Seansaid, and we've got people in
the beef initiative that spenttheir life going through this
transition from our health beingill health now and, you know,
from our cattle industry wherewe've lost market access to it
as consumers and as producers asfar as where we get to and how
we get to grow that cow, thatbeef, and where we get to ship

(49:44):
it to. So that's a good startright there.

Speaker 1 (49:47):
Yeah. You've been involved in like, have lived in
agriculture communitiesbasically your whole life and,
you know, you're not 20 yearsold anymore. What's changed the,
like, the most since you were akid? And, like, how did all this
happen where we've got BillGates owning more farmland than
anybody else.

Speaker 5 (50:06):
Well, it's daunting. And, you know, I'm a it's hard
to be in the family, sixth andseventh generational Texan. And,
you know, if you come from whereI come from, I come from the
Texas Panhandle. It's called theLlano Estacado and you know
where I come from 85% of Texasbeef comes through this corridor
and you know we're part of thefirst cattle drives and so to

(50:28):
have that kind of DNA and wherewe come from well our money is
broken for one, and, you know,we broke our soil. We broke, the
ways that we did things.
We broke our community basedfood systems, and if you look at
Texas, you know, whenever I wasyounger, we have two fifty four
counties, and one time we hadtwo fifty four micro processing

(50:49):
centers that were able to, youknow, process animal protein.
And so what do we have now? Wehave four multinational
corporations that are not housedin The United States Of America
as far as headquarters and theycontrol 85% of our animal
protein in The United States OfAmerica, and they control a lot
of that distribution too, andthey control a lot of the
protocols in which that beef andthat cow is basically engineered

(51:14):
through their partnerships with,you know, the grain companies,
fertilizer companies. And sothey're very complicated system,
but to be that daunting, there'san easy solution. And, you know,
I embedded myself in a harvest2021, and I went all the way
from Texas to North Dakota and,to go and investigate.
And, you know, because I didn'tget to live my adult life in

(51:36):
agriculture, I became a researchanalyst in big tech. And so I
started using my research, youknow, skills and my agricultural
skills. But if you look, youknow, how we facilitate the
harvest and everything that isso complex about our food
systems, you have to come to aneasy conclusion for the consumer
and the producer. And it I cameup with the phrase, and it's,

(51:58):
you know, go shake yourrancher's hand. Because if you
do that, you get to eliminate somany layers of corruption with
it being money, with it beinglabeling, with it being, you
know, what is in that cow?
What is that cow eating? And thebest solution is really to
create a personal relationshipwith the person that is dying to
feed you. And we have a nationthat doesn't understand that we

(52:20):
have independent producers outthere dying for consumers, but
the consumers are still readinglabels, and they're going to
Walmart or Costco or all ofthese, you know, big old box
stores that basically you know,that's where most of the foreign
beef in our nation is going to.And people don't understand
that, you know, we're shipping80% of our beef in The United
States is beef now. And then 80%of our consumption in The United

(52:44):
States of beef is ground beef.
And so it's a complex system andyou can eliminate a lot of
questions. You can buildrelationships. You can help
rebuild communities through thathandshake, and that's what we've
lost in this nation.

Speaker 1 (52:57):
You know, my grandpa had a cattle farm. It was a
hundred acres, and he usuallykept about 50 head of cat
cattle, and it was the mostpeaceful place on Earth. And
when you say that, I justimagine my grandpa shaking,
like, everybody's hands andfeeding them, and it's such a
wholesome way to make a living.And I just felt the need to say

(53:18):
that. It's not part of myquestions.

Speaker 4 (53:19):
I just felt the need

Speaker 2 (53:20):
to say that.

Speaker 5 (53:20):
It's it's a good point. I mean, I tell people you
need to start living like yourgrandparents or your great
grandparents, and, you know,that has meaning. You know, it
makes you think, what does hemean by that? Well, it means
that we gotta simplify things,and we gotta get a better
understanding of what food isand what health is. We used to
be a healthy nation, and we usedto feed ourselves pretty damn

(53:40):
easy.
If you get away from thecentralized history of things
and you really do develop thattype of spirit that comes with
you know living back then andyou know I come from a very
pioneering place. It was thelast place in Texas that got
established after the Comanchewars and that's when our cattle
industry blew up. We had to gofeed a nation, and so if you can

(54:00):
kind of look at, you know, ourhistory and how we got here, and
then you can really look at, youknow, what have we lost? Well,
you know, June, our producer,you know, one of the best
designers I've ever met, hefound out that if you leave any
city in The United States rightnow and you drive 30 miles,
you're in cattle country, andthat is so true. And I think a
nation has that division ofunderstanding of what that

(54:23):
spirit comes from of being inrural America.
Just to speak of, you know, thathandshake and that spirit, I've
been around the world, you know,one and a half times, 300,000
miles total, 200,000 miles in apickup truck across The United
States Of America. I've been toAustralia. I've been to Asia.
You know, we've been all overthe place, and that handshake
and that spirit's the sameeverywhere you go. And this

(54:45):
attack on beef is the sameeverywhere you go.
And so, you know, we have tolook at our local communities
and how do we get back to thatspirit, but you don't have to.
And that's coming from being inbig tech for so many years. I
knew that we had to give adigital handshake that could
create that peer to peerrelationship. And so we've got
it where, you know, ourautonomous network that we've

(55:07):
piecemealed together is nowready to launch to where it
becomes a full platform ofsolutions for both consumers,
communities, and, you know,there's so much to discuss here
today of what the issues that wesaw back in 02/2017 and where we
are today.

Speaker 1 (55:22):
Yeah. I tried to wrap my head around everything that
you guys offer both to theconsumers and to the producers,
and I tried to invest realamount of time into it. But I
think an ecosystem is definitelyone way that helps make
everything holistic and highquality and back to true
science. But would you also saythat the like the I am Texas
Slim Foundation is kinda likethe modern day Cattlemen's

(55:45):
Association, like you're you'readvocating for these ranchers
and you're, you know, they'renot in big cities. They're
they're not.
They don't get invited to CNN.So you're you're advocating on
their behalf and fighting forpolicies that help everybody get
their food.

Speaker 5 (56:00):
Yeah. And if you look at the cattle industry, we do.
We have a lot of nonprofits. Wehave a lot of associations and
cattle associations, and theycome in different forms and
fashions, and they're verycentralized. They where does the
money come from?
But if you look at the reasonand the why behind the I am
Texas Slim Foundation, you know,Brianna Sagnal is our head

(56:21):
research analyst and chiefeditor of beefnews.org. But if
you look at what we're missingin those associations and, you
know, Sean Baker brought up thebeef checkoff mark. Let's put in
some history into that. Youknow, our independent cattle
producers have paid in$10,000,000,000 over its
lifespan. And basically, theonly thing that we've ever got

(56:41):
is, hey, beef.
It's what's for dinnercommercial. It was a marketing
plan. It was supposed to getpeople to eat beef, and that
does a good job. It's a goodsymbol of, you know, standing by
your rancher. But, you know, inthe end, what beef are you
eating, you know, and how canyou find that rancher that you
wanna truly support?
And there's just too many layersthere that these associations

(57:02):
that we've started off withassociations within financial
institutions into cattleassociations. We've got to get a
new solution that's a more peerto peer based relief effort or
think tank financial, basically,pivot points that you can come
into and policy work. We're nottrying to replace associations.

(57:23):
We're just becoming that otherbid instead of having to pay,
you know, the certain amountthat they're paying right now.
Independent producers have topay a certain dollar amount for
every cow that they sell toauction.
Well, if they have another bid,then they can come through a
different foundation that is anonprofit. And we've had a lot
of great success, and we arewriting policy. And it's gonna

(57:44):
be that place that we get to vetnew money coming in and that we
can actually start really goingafter the beef checkoff mark and
maybe just making them be honestwith what they're doing because
there's so much money that hasnot been seen. And now that Doge
is out there, let's look atthat. And so we're at a perfect
time to really facilitate thesetypes of maybe associations that

(58:07):
have captured us a little bit,but now we can, like I said,
make them peer to peer.

Speaker 1 (58:11):
So can we walk really quick through everything that
has to go right in order for meto have meatballs for dinner?
Like, the

Speaker 5 (58:18):
You just said it all right there. And let's just stop
right there. Let's just startwith the cow, and let's start
with beef, and let's start withmeat. And what does that take?
Well, it takes a verticalintegration of facilitation.
Where does it start? It startson the water table, and then it
starts in the soil, and thenstarts in the forage, and then
it starts with the cow. And butin the beginning of the cow, it

(58:40):
started with the genetics. Andthen, you know, after the
genetics, you get you get tobuild a herd. And then once you
have your herd that you wannabring to fruition as far as the
best beef in the world, then youhave to have that producer.
You have, certain producers thatare wholesale producers, or you
have producers that take thatcow all the way to the fork.

(59:00):
Then after that, you have aprocessing center. And from that
processing center, it getspackaged, and then it gets
delivered. And who does theshipping? Who's in control of
that shipping?
And, you know, aggregateddistribution. And so there's so
many touch points that, youknow, the average consumer just
doesn't know. But what we saw inthe within the beef initiative

(59:20):
with our founders, Cole Boltonof K and C cattle, Jason Rick of
Rick Ranches, We had some deepconversations in the beginning,
and we knew that we had tobasically create this parallel
system that did the same, andthat's what we've done. So from
the beginning of the genetics ofthe cow to the water table,
you're gonna know everythingabout that because we have

(59:41):
producers, and that's who weoperate with. And we have new
producers coming in daily.
And anybody that's selling beeffrom farm to table in The United
States can now come through, youknow, the gates of the beef
initiative. And we've built thatbasically entry point to where
they can have access to, like,our inputs that make those
meatballs even better. And wecan tell you how those meatballs

(01:00:02):
were made. We have processingcenters that do make, you know,
jerky, all of the different meatbyproducts, tallow skin care,
you know, we're taking the wholecow and bringing it back to the
consumer here in a localcommunity based way.

Speaker 1 (01:00:17):
Yeah. I love it. That's exactly why I wanted to
draw attention to what you guysare doing because it seems like
you're you're doing all theright things. And so for me as a
consumer, if I wanna supportwhat you're doing and how you're
supporting ranchers, I go tobeefmaps.com and I find my local
ranch when I order beef. Is thatmy the best way I can vote?

Speaker 5 (01:00:35):
Yeah. There's a lot of entry points, and I'm gonna
tell anybody that's interestedin what we're doing. And, you
know, we have doctor Sean Bakeron there right now. And one
thing that we're missing in TheUnited States Of America is how
do you find, you know, theranchers through website, apps,
through the Internet. And, youknow, Sean Baker was the first
one.
I said, hey, Sean. Let's starttagging the ranchers, you know,
the people that are supplyingyour beef so everybody can know

(01:00:58):
and go support that same rancherif they find out that they can
establish a relationship withthem. And so we have to talk
about that. How do you findaccess to ranchers in The United
States right now? Facebook is ahorrible place for ranchers, but
it's the number one platplatform that they have to sell
beef.
And so what we've done is wehave a campaign, and it's gonna
be a forever campaign, and it'ssavebeef.org. And what that does

(01:01:22):
is it gives you an entry pointto everything that we're doing
right now, and it's a good fillout form. But we've also got of
course, if you wanna buy beefright now, you go to welcome to
beef.com, and you can get and bynow, you can find your ranchers
through that. That's kinda whowe're working with independently
through that verticalintegration of ecommerce. And if
you wanna go to beefmaps.com,we've got hundreds of, producers

(01:01:45):
out in.
They're that first touch pointof being discovered, and then
they come to the facilitation ofus taking them to market in a
better way. So that's rightthere is, you know, save beef
Org is a very importantcampaign. We've got a wonderful
opportunity, and I can talkabout that here in a little bit.

Speaker 1 (01:02:01):
Well, I know that you guys are trying to buy beef.com.
Is that can we help with that?Can we call Yeah. That can can
that be a call to action and youtell us why we need to

Speaker 2 (01:02:10):
Yeah.

Speaker 1 (01:02:10):
To win that?

Speaker 5 (01:02:11):
Well, let's look at agriculture as a whole. Okay.
You know, where are we capturedin agriculture? Where do we not
have true market access tomoney, to software, to that
platform on the Internet thatdoesn't get censored because
they're gonna censor beef? Dataattributes are changing
globally.
And so if you look about howthey sense your beef and food

(01:02:32):
products and everything, youknow, we had the opportunity. It
fell in my lap. And right now,I'm like the number one person
that can go after beef.com. Andso we had to build the team, and
we're going after beef.com, andwe're offering equity shares to
go after that. And so if you gothrough our campaign save beef
Org, you know, what we're doinga lot of people think that we

(01:02:53):
just wanna sell beef throughbeef.com.
No. It's bold economicefficiencies into the future.
And if you look at the cattleindustry and the food industry
as a whole, you look at the Mahamovement, we're going to be
developing software. We're goingto be, front leading AI into the
new agricultural systems thatwill be built. And, you know,
we're going to be providingaccess to regenerative inputs.

(01:03:17):
Anything that touches the cow orthe food industry, we will
develop through four words. Icall it a decentralized global
treaty that we can takeownership of, and then we can
give every cattle rancher andevery consumer in America or
across the world access to someof the best quality clean
facilitation of clean foodmoving forward. So beef.com is a

(01:03:41):
big one. It's fast moving rightnow. And like I said, it fell
into our lap.
We're encouraging everybody tobe a part of this investment
strategy. We're gonna have anequity type of ownership that
will be a kind of a crowd sourcebase. And then we have a lot of
good discussions going on rightnow across the globe that people
are looking at what we're doingwithin the regenerative inputs,

(01:04:01):
what we're doing with ourdiscussions on water and water
filtration. And so there's somuch interest that we're trying
to build a massive team that wecan kinda go after this and
kinda rewrite history a littlebit and turn the cattle industry
into an enterprise wide solutionof education for both consumers
and educator. And my biggestthing, of course, is bringing in

(01:04:23):
health and medical.
And we've got beef now thatwe've been testing, you know,
within universities for decades,and we're gonna redefine what
you should look at as far asbeef and the nutrition. You
know, you have the Mediterraneandiet. You have all this talk of
cholesterol and omega threes,omega sixes. Well, we're gonna
be grading beef a different wayin the beef initiative, and

(01:04:45):
that's something that I've beendoing globally and locally here
in The United States. And we'vegot all the studies.
We've got the discussions goingon with the right, basically,
partners to where we can build,you know, the health alliance
along with the regenerativeinput alliance, the facilitation
of aggregated beef across TheUnited States that it stays home
and local. I had a post a coupleweeks ago. I said, you know, we

(01:05:09):
need to build out 50 USDAbranded sovereign beef lines in
50 states, and we can do thatnow through the gates of the
beef initiative in oursavebeef.org campaign.

Speaker 1 (01:05:19):
Sounds like you guys are innovating. I am such a fan.
You know, I grew up inCupertino, and so we kind of
worship innovation andtechnology, but it sounds like
you're changing the paradigm.And if anybody wants to invest
in beef infrastructure, wherecan they go? And do you do
microfinancing for people whoare like, you know, the silver
investors rather than the goldinvestors?

Speaker 5 (01:05:41):
Yeah. And that's kinda where we are within the
negotiations and how we'rebuilding out those layers. Once
again, it's savebeef.org. We'retrying to make it as simple as
possible. And once you've signedup through savebeef.org, you're
gonna get everything from us.
But as today, if you just wannago and buy beef, it's welcome to
beef.com. And we're a startupcompany. And whenever I was in

(01:06:04):
big tech in Austin, I was veryfortunate to work for several
startup companies. But one ofthem, we started with $1,500. I
wasn't part of that team.
I wish I had been. But, youknow, in the end, they sold for
a half a billion dollars toCharles Schwab and it was very
innovative during that time. Youknow, if I look at agriculture
and big tech from where I comefrom, we're in a massive

(01:06:25):
transformation of technology,money, food, awareness of
poisons that have beenpoisonous, but also health. And
so if we look at thisfacilitation of a vertical
integration, I call it kind ofthe spiral D. N.
A. Of life in us, all of us cowranchers and us cowboys and
cowgirls. Well, we know whatwe're doing, and we need

(01:06:45):
basically to educate you. And wewant you to educate us on what
you need. And we haven't hadthat market access and that type
of peer to peer communicationsince I grew up here in the
Texas Panhandle.
But now with this transformationof all of these different
pillars, I mean, this is a callto action. It is happening now,
and that's why we're going afterbeef.com.

Speaker 1 (01:07:06):
Bravo. I'm I'm very excited for you guys. That that
is gonna be amazing when you getit. I wanna bring in part of
your team. I know that June,who's heading the beef
initiative x page, brought up,ranch mama Shannon.
I was I was hoping I could askJune a couple questions, and
then we can just get to knowyour team, Slim.

Speaker 5 (01:07:27):
Oh, yeah. Please. I mean, because I started this in
a pickup truck many years ago.And, you know, I did this with
building relationships andhandshakes. And this is how
we've built this team, and it'sthe best team that anybody could
ever hope for.
So the more people that on thisteam now that can have a voice
like I had in the beginning ishow this gets viral and

(01:07:47):
everybody really gets to spreadthe wealth.

Speaker 1 (01:07:50):
Yeah. Saving America is gonna take a team. That's for
sure. And you've attracted someamazing people starting with
June. And, June, I reallyappreciate the fact that you're
kind of this urban guy.
Like, Slim is from West Texas,but you came from Philly. And I
know you guys have someone, isit Ajala, you to introduce the
concept of, like, what's goingon in the cities in terms of

(01:08:12):
their access to food in line,and how was it for you when
you're growing up in Philly?

Speaker 10 (01:08:16):
Thank you, Alana. This has been such a good
conversation, and it's just sucha pleasure to be here
representing health through beefand through the cow. And I like
to say that I really didn't seea cow my entire life up until
really I met Texas Slim and thebeef. I like this at all being

(01:08:39):
in agriculture. But somethingthat I learned from the work
that I've been doing with TexasSlim and Ranch Mama Shannon and
everybody else is thatagriculture is what we all share
from the city to the country,from Thailand to Louisiana to
the tundras in Russia.

(01:09:01):
In fact, if you zoom out onbeefmaps.com, you're gonna see a
rancher in the middle of thetundra in Russia. So anywhere
you go on this planet is cattlecountry, and we all have a
shared agricultural heritage.And coming from Philadelphia,
you know, I grew up prettyrough. My mom was addicted to

(01:09:21):
drugs and had abusive boyfriendsand stuff like that. My father's
a very good man, but, you know,my mom always struggled.
And fortunately, she passed awayback in 02/2009. She passed away
from congestive heart failure,which, you know, I think if you
were to ask Sean Baker what thatis, that's essentially a
nutritional starvation. Theheart doesn't just fail like

(01:09:43):
that. She liked to eat a lot ofprocessed food. She grew up
eating it.
As a teenager, of course,started growing up eating it. It
became the norm. She didn't cookmuch. She made a lot of
microwave meals for me as a kid.The one thing I do remember her
making a lot of was those thosedamn cinnamon buns.
They're so good though. Right?But she was really good at

(01:10:06):
making those cinnamon buns. Butwhen she did cook, she cooked
with vegetable oil. Likeeverybody in America these days,
they all cook with vegetableoil.
Right? And when I met TexasSlim, I was going down a path
that, you know, I was lookingfor solutions to why there was
so much poverty around me, whymy family seemed to be trapped

(01:10:28):
in this cycle of illness anddrugs and poverty and all the
stuff that comes with growing upas a generationally poor kid.
When I met Texas Slimming theBeef Initiative, he taught me
about how our moms used to cookwith tallow, and they didn't
have to think about the poisonsthat they would potentially be

(01:10:52):
serving their children. Theydidn't have to think about the
food at all because it was justfood. It was just real.
And so coming from Philadelphia,you know, my political history,
of course, is super deep left.But I started to transform when
I met Slim, when I becameinvolved with the beef

(01:11:13):
initiative because I started tounderstand that when we removed
the cow from our environment,from our communities, and from
our families, that is wheneverything started to self
destruct. And when I learned howto add the cow back to my life
about two and a half years ago,my mental health, my physical

(01:11:37):
health, everything changed. Andso I started going back a little
bit deeper. And, of course, youcould probably imagine I have a
little bit of a chip on myshoulder.
And while Slim's out here withthe message of he's gonna save
some children's lives, mymessage is I'm gonna save the
mom's life because I never got achance to save mine. And so this
is what my journey is about, andthis is what I think everybody

(01:12:00):
in the city's journey should beabout as well. Because when you
add the cow back to theenvironment, when you shake your
ranchers' hands, all of theproblems that you've ever known
start to disappear. And it's notbecause you got a good job. It's
not because you got set up inthe right it's simply because

(01:12:25):
you started your day with beefand not with cereal.
It's the very first step. And soif to me, it fixes the body, it
fixes the mind, it fixes thesoul. I became close to God
after I started eating morebeef. It opened up everything
that I thought did not exist inmy life. And so that's really

(01:12:47):
where my city thing comes fromand where I see our rural
producers as being the key tosolving our city's problems.
And so when I hear people in thecity talk crap about rural
America these days, it does notfly with me. And when I hear
rural producers talking crapabout the city, that doesn't fly

(01:13:11):
with me either because we areall part of one nation. This is
one community. And when you lookon beefmaps.com and you zoom in
New York City, you're gonna seeabout five or six ranches right
outside of it. And I think thatbrings us up to our dear friend,
Ajala Efem.
Ajala, she spoke at theMetabolic Revolution Conference

(01:13:33):
in DC last year. She's got anextremely powerful story. She's
got the sweetest voice in theworld. One of these days, we're
gonna get Texas Slim from thedirt roads of West Texas and a
Jala FM from the streets of theSouth Bronx in a conversation,
and everyone's just going tohave their hearts melted because

(01:13:54):
it's exactly the solution thatwe're all looking for. We are
not divided like we think weare, and beef heals.
And so Ajala, she gave a greattalk at the Metabolic
Revolution, and I hit her upmaybe a couple months later
after I saw it. And I invitedher to just become a little bit

(01:14:18):
more deeply involved with whatwe're doing. And she, of course,
was absolutely thrilled to startto build her end of her career
out, right, as an inner cityhealth counselor, essentially,
and that's what she does on theside there. So, yeah, 2025 is
going to be a very, veryinteresting year for all of us,

(01:14:39):
and I think that there is agreat awakening occurring. And
the city is part of this cattleindustry.
Philadelphia is part of thiscattle industry. North Philly is
part of the cattle industry.Kensington, Philadelphia and the
opioid crisis is part of thiscattle industry, and beef can

(01:14:59):
heal this.

Speaker 1 (01:15:01):
Amen. So I wanna just say my friend Mia is in the
audience and she helps peoplewith, using a ketogenic diet for
for mental health. And so Iposted in the nest tomorrow
night, Georgia Eid, who's aHarvard psychiatrist. She's
doing a meetup with Mia and,Steven, who's also listening

(01:15:22):
right now. They've got an eventtomorrow night.
So if anybody's dealing with amental health kind of issue, and
I know a lot of people usecarnivore and keto to heal that,
and they're gonna explain thescience and why, and there's a
community there. So on yourpoint about saving moms, saving
moms means saving mental health,and there's, like, a mechanism
to that. There's strategies towe gotta protect our moms

(01:15:44):
because they raise the future.And thank you for sharing that
story. It's like so many

Speaker 5 (01:15:48):
One real quick just to feed off of, what June said
and what you just brought up asfar as reference points. You
know, through the foundation aswell, we're creating something
called the Wendy whispersprogram. It's about mental
health awareness and access for,you know, those moms and those
children. We're gonna have stufflike horse whispering. We have a
horse that we save fromslaughter that Brianna Saggdahl,

(01:16:11):
and her name's Peaches, andwe're gonna bring her to Texas.
And so we're gonna have allkinds of different things that
are mind, body, and spirit, andthat's the type of things that
we can do through thefoundation, especially with all
of the product that we have andthe lifestyle. And, you know, in
The United States Of America, weused to stay very close to
livestock at a very young age.And listen to June, you know, he

(01:16:32):
didn't even he wasn't around acow his whole life. We've gotta
get back to the farm in everywhich way we can.

Speaker 10 (01:16:39):
And there's a few folks in the crowd that I'd like
to point out, but one inparticular, someone who's really
just got the passion to bringpeople back to the ranch and to
tell the stories from the ranch.And you spoke about her briefly
earlier, Alana, and that's ranchmama Shannon. Ranch Mama is from

(01:17:02):
Ebersole Cattle Co up inSouthern Iowa, and, she is a
first generation rancher. Andshe has just bring so much to
the table as far as how weconnect to each other as humans
because it's not just aboutbuying beef. We've had a few of
these conversations recently,and people are, of course,

(01:17:25):
they're confused about beef.
They don't know how to talkabout beef. I would say that
there's an attitude adjustmentthat needs to be made that
consumers need to makethemselves when approaching
producers. Guys, we have lost a41,000 family farms in the last
five years. We have sixty sevenyears until the last family farm

(01:17:45):
is gone. Are you really going togo to the farmer's market and
harass your rancher about grassfed beef?
Do you even know what grass fedbeef means? I didn't grow up
around cows. But since I havestarted seeing cows, I'd never
met a cow that didn't likegrass. So ranch mama does this

(01:18:07):
fantastic job of leveling theplaying field for consumers,
leveling the playing field forranchers, and really just
bringing us all to the hearth,right, to the home. And that's
where Ranch Mama really shines.
So I just wanted to introduceRanch Mama and bring her up to
the stage to say hello andanything else.

Speaker 1 (01:18:27):
Hey. Welcome, Ranch Mama. Hey, Shannon.

Speaker 11 (01:18:30):
Hey. Thank you guys for inviting me on tonight. Like
June said, I am a firstgeneration rancher, and I think
that connection is huge. We'veall had our own story, how we
came to this, but I also wasraised in a household where
Hamburger Helper was a homecooked meal. And so I've taken
that through my life, and now Iteach people how to cook real

(01:18:54):
food in easy, simple ways.
And like Sim always says, shakeyour rancher's hand. I help you
do that virtually now. I like totell the story straight from the
ranch, share all the crazythings that happened, all the
silly things that happened, andconnecting with your rancher
directly is something that is sofulfilling. Getting to know

(01:19:15):
ranchers like me at EversoldCattle Co and all the ranchers
that are on beef maps. I thinktonight we've got Red Banks
here.
We've got Rattlesnake, Marcyfrom Rattlesnake in the crowd.
Getting to know all of us willmake the world of difference,
and you don't have to live rightnext to your rancher. You can
get grass fed, grain fed,whatever type of beef you like.

(01:19:38):
You can get it shipped straightto your door, And we make that
process simple and easy. Whetheryou go to beef maps or whether
you go to welcometobeef.com, I'mgonna take you through that
journey.
If you go to welcometo beef, I'mgonna teach you and show you
stories from every single ranch.And you might even catch some
crazy clips of me dancing in thepasture, rotating heifers and my

(01:20:01):
crocs out in the pasture, justreal life things that we go
through. And it shows howdedicated each and every one of
our ranchers is to improving ourown health and your health
through feeding people.

Speaker 1 (01:20:16):
I love it. I bet it's a beautiful lifestyle. It's just
a very demanding lifestyle. Andso to have some support and some
attention and just to know thatthere's people out there that
care whether or not you existand just care that the about the
people who are actually makingthe food that sustains them and
that helps heal their chronicillness, I think is an important

(01:20:36):
part of this.

Speaker 11 (01:20:37):
It truly is. And Walmart doesn't care necessarily
when you purchase your shoppingcart full of groceries each
week, but literally every one ofus ranchers celebrates and
thinks of your family every dayas we are outside when it's
minus eleven like it was thismorning.

Speaker 1 (01:20:56):
Wow. Yeah. You guys still have to work. You still
have to get out there. And I dodigital marketing and branding,
and I am always inside if Idon't go outside if I'm cool,
but you still have to.
But I enjoy my stakesregardless, and it just it means
a lot. If you never hear it,thank you.

Speaker 5 (01:21:13):
And, you know, one thing Well,

Speaker 1 (01:21:15):
thank you.

Speaker 5 (01:21:15):
And another thing to back up what Shanna is talking
about, and, you know, you lookat pop culture, and I think our
first team that I started with,I said, hey. We're gonna go turn
pop culture on its head. Well,that means lifestyle. Let's make
this type of lifestyle. What'sthe number one rated TV show?
Yellowstone. Well, that's nottouches on ranching, but it's a

(01:21:35):
very shallow entry point of whatreally goes on out there. And,
you know, when the beefinitiative and June and I work
in the production that we'vebeen doing, we're gonna bring
everybody within a digitalproduction to the ranch too. Not
everybody can get out of thecity. Not everybody can go visit
Remnos Ranch in Montana or RickRanches in Colorado or K and C

(01:21:58):
cattle down there in South Texasor up here in West Texas.
You have so many differentranches up here, but we really
wanna bring people to where theycan have market access. And
Jason Rick, he's one of thefounding pioneers of the beef
initiative. Well, in thebeginning, he just you know, he
had a small herd and had acouple of hundred acres, and he

(01:22:18):
was stewarding 4,000. Well, nowhe has a Airbnb lodge, a ranch
house, a quarters house. He hasan internship that he's building
out.
And so people want access tothat. And, you know, we're
looking at, you know, I call itthe cradle of health where he's
at. And, you know, that's in theNorfolk Valley Of Colorado. And,
you know, a place like RickRanches is a perfect place for

(01:22:40):
the whole world to come in andget the vertical integration of
health and food and even money.And so, you know, how do you
become a first generationrancher?
That's what Jason Rick is. Andso we have so many opportunities
to do a production of this aswell. And that really creates a
new lifestyle for a lot ofpeople and they're getting
healthy and enjoying it asthey're basically facilitating

(01:23:01):
change.

Speaker 1 (01:23:02):
Well, I'll tell you, you can't really go on vacation
with kids to too many placesanymore because you don't know
if they're gonna be kidnapped ortrafficked or, you know,
overexposed to kind of dangerouselements and things that they
shouldn't see. And so I wouldimagine that to have a type of a
retreat for families to go andbe together and, you know, that

(01:23:22):
they're safe would be like,there's so much opportunity
there.

Speaker 5 (01:23:25):
Yeah. We had a definitive summit at Rick
Ranches. It was our second one.And I said, hey, Jason. You
wanna have a conference?
And he's like, well, how? And Isaid, well, start cleaning up,
and here we go. And we pulled itoff. But the moral of the story
is that we have people that cometo these conferences, and we've
had people get married. Peoplehave had children.
People still keep in touch withus. People are, of course,

(01:23:47):
buying all of their food fromJason now. And Jason drives all
the way from his ranch to Denverand delivers beef. And so it's a
magical time right now becauseeverybody can now come in
through our gates that we'vecreated. Just say we need to
open up 10,000 gates across TheUnited States and it needs to
happen now.

Speaker 1 (01:24:05):
Well, I support that. I wanna invite audience members
to ask questions. I like to keepthese at around two hours for
the sake of the podcast. Thatseems to be a sweet spot.
Roughly twenty minutes.
If you guys are in the audiencelistening and you wanna ask a
question or you wanna say hi oryou wanna introduce, like, tell
your story just briefly.

Speaker 5 (01:24:24):
As we sit here, you know, this is my job now, you
know, the founder of the beefinitiative, and to represent all
of our producers, especially ourfounding members of the beef
initiatives. We're under attack,folks, and there's a lot of
confusion out there. And we'vegotta understand that this is a
call to action. And we have,doctor Brook Miller. He's past
president of the US Cattlemen'sAssociation.

(01:24:45):
And we had a conference out athis place at Ginger Hill in
Virginia. And we have deeptalks. We provide a lot of beef
intelligence. We have Didi. He'son here right now.
He's out there in Mississippi.He's a small producer. We've got
a very good chance that we'regonna lose 30 to 40% of our
producers if we don't reallytake action right now. And so

(01:25:06):
people don't understand thatwe've got our lowest inventory
of cattle right now that we'vehad in over seventy years. I
just say it's ever.
And so how long does it take tobuild a herd, folks? And so if
you look at our supply, when Ifirst started the beef
initiative, I said they're gonnaturn beef into caviar, and
they're going to basicallyinject a new food product. I

(01:25:26):
call it a fake commodity. Thisis happening. They've spent
billions of dollars to basicallyinject a new food system.
It's not gonna stop just becausewe have a new administration.
Too much money has been spent,and there's gonna be after
effect of all of this. And ifyou look at where we are within
the low supply of inventory ofcattle, what happens when a
nation figures out that beef isgonna be their best food

(01:25:49):
product? It's time to act now toreally take us serious at this
point in time. Money's dried upas well.
How do you build a herd with nomoney? And so with their plans
and what they've done acrossthis globe, they've culled
herds. They're culling chickens.The last USDA person that just
got kicked out of her office,miss Wong, How many birds did

(01:26:10):
she kill? 300,000,000, I thinkit is.
Something I can't even remember.It's such an astronomical
number. But if you look at howthey're attacking animal protein
as a whole, where do we get mostof our pork? Well, that's from
China. What are they doing totheir pork?
They got vaccines in it. And,you know, you look at what we've
done in the beef initiative. Wedon't vaccine. We don't have to
use that stuff. We are separatefrom that system.

(01:26:33):
And there's gonna be a bigtsunami, like I said before, of
people kind of flooding in. Thisis not like I'm not being
clairvoyant here. This is whatwe report on every day within
the beef initiative. We haveresearch analysts. And so with
this movement that's coming andif you can really look at the
maps and kind of reallyunderstand what's going on in
real time, we're gonna have alot of changes in agriculture

(01:26:55):
this year as well.
And so it's time to reallyinvestigate and study the cow.
And it's a fun, exciting kind ofresearch that you can do. And it
takes you into a lot ofdiscovery that really does help
your family out as a whole. Andif you look at animal protein,
why is the cow basically notcaptured the way that they have
poultry and hog? Well, it'sbecause of our producers and we

(01:27:17):
stuck together and the cow is adifferent beast and it's
majestic and this is somethingthat is the basically foundation
of our food supply in The UnitedStates Of America.

Speaker 1 (01:27:28):
It is. Amen. Noah was here first. Noah, do you wanna
ask something? Say something.

Speaker 7 (01:27:33):
Yeah. Well, I've been following Sean Baker and a
handful of the other carnivorepeople for a while. I grew up in
Alaska and got spoiled withfresh wild food. And then when I
was a teenager, I was inNorthern California, and my
parents were struggling a littlebit. I fed me whatever grocery
store or vegetables wasconvenient for them.
But luckily, when I was a littlebit older, in my early twenties,

(01:27:55):
we had this door to door meatsalesman guy who was selling us,
like, a quarter cow at a time,and that really improved my diet
a lot. And I've gone back andforth trying some different
diets, but I always felt betteron carnivore. And it's hard for
me personally, just with thesugar cravings, carb cravings.
I'm interested in in maintainingit, and occasionally, I'm not
perfect. I do have, like, somecarbs here and there.
And I was looking through someof the some of your websites. I

(01:28:17):
have a couple of questions aboutthat, but I recently just
started a company making eggchips. I'm in Austin. I'm very
interested in, in connectingwith some people around here and
subscribing to some localranches. I've been here for
about four years, you know, justbuying regular grocery steaks.
But getting on that quarter cowor half cow subscription, I
think, is a immediate plan. AndI'm curious if anyone's

(01:28:37):
interested in talking a littlebit about eggs, considering my
new company. And then, alsolooking at this website, it
looks like on the beefinitiative, you can just
subscribe to some of thesepackages from various forms. And
and is that the way to go ifyou're just new to this space?

Speaker 1 (01:28:50):
Yeah. No. If you've got a post where we can see your
company and you can put it inthe nest, you just go to the
post itself. So it has to be apost if you wanna share a link
up in the nest. I don't know ifyou can see that, but I've got a
bunch of other links like themental health link, and you go
to the post itself that youtweeted out in your feed, and
then there's a share button.
And then at the very top, it'llsay, share to it'll be like

(01:29:14):
Alana Newman's space or theeBeef To Heal America space, and
you put it there, and thenthat'll put it in the nest.

Speaker 7 (01:29:19):
Alright. I'm

Speaker 1 (01:29:20):
taking a

Speaker 7 (01:29:20):
look now. So if I go to my my feed, my post, I might
have done it.

Speaker 1 (01:29:25):
Yeah. What's the name of your company?

Speaker 7 (01:29:26):
It's margos chips or eggchips.com.

Speaker 1 (01:29:29):
Alright. Slim, do you have anything to say about eggs?
I know that you represent, justa lot of people in agriculture.

Speaker 5 (01:29:35):
Yeah. Well, let's let's look at what they're doing
to eggs and what's a real egganymore. Right? And so there's a
lot of ways, you know, to haveaccess to eggs, but one thing to
point out, you know, everythingwe do you know, I started with
cattle. I started with beefbecause I come from a cattle
country, but this is aboutpurity of food and having market
access to everything.

(01:29:55):
And, you know, what you find issometimes you don't have access
to a rancher, but you havesomebody that's making eggs in
your community. And, you know,that creates a really good
connection. Well, they're gonnaknow people that have butter.
They're gonna know people thathave lamb, hog, beef. And so
that's the facilitation thathappens, and anybody that's into
this purity of food, that's whatthe beef initiative is about.

(01:30:17):
And it's we're gonna become mydream, and, you know, it does it
for a visual for people tobecome the Amazon of food, and
that's what this is. It's acollaboration between so many
cross industries, but they'reall the same. It's about purity,
and it's about eating the earthagain, and we've forgotten that.
And, you know, you look atpoultry, they're a great

(01:30:38):
fertilizer for regenerativegrazing, and there's so much
that happens within livestockitself. And people need to be
close to the egg, just likewe've talked about, be close to
the cow.
Collaboration, building, and goahead.

Speaker 7 (01:30:51):
What do you recommend, you know, I'm just
getting involved for the firsttime, just subscribing on the
beef initiative as a as a way tokinda get started to one of the
Yeah. You local ranges. And

Speaker 5 (01:31:01):
You can reach out to info@beefinitiative.com, and we
can facilitate that for sure.

Speaker 7 (01:31:07):
Okay. Awesome. Yeah. Just personally, I know we buy
quite a lot. My family and, eggcompany, you know, we just
started it.
We're buying fully, you know,pure eggs. You know, not we're
not adding any preservatives, soit's a %. It's egg and and a
little bit of no fat milk andcitric acid. That's it. So it's
you know, we're talking abouthundreds of thousands of eggs,

(01:31:29):
trying to kinda replace potatochips for, make people more
healthy.
That's our goal on a kindabigger scale. But we're we have
talked to a couple of people.We've got, somebody involved
with, Vital Farms. And, we dowanna have, like, local farms,
you know, giving us our eggs alittle bit hard because USDA has
to certify each production step.So right now, we're going

(01:31:51):
through kind of the more, youknow, mainstream channels for
inventory.
But it's you know, we're we aregoing after, like, potato chips.
So I feel like that's the kindof step in the right direction
even though we're not quitesuper local. Like, I agree with
you. That is the ultimate goal.And now we're going for, halfway
there if we can get to, healthysnack food.

Speaker 1 (01:32:09):
Bravo, Noah. Didi, your hand's up. Welcome to the
speaker salon.

Speaker 8 (01:32:13):
Oh, thanks, Alana. I appreciate it. I just wanna give
my shout out to the beefinitiative and, Texas Slim, and
I really can't you you justcan't get run ranch mama there.
How you doing, darling? I got alittle different situation here.
I'm a, cow calf producer is whatI am. I run a certain amount of,
female cattle and, we, you know,have calves every year and grow

(01:32:37):
them up and get them to a weightand then, they travel home. The
producer is where it starts.And, you know, a lot of people
have when you say a rancher, yougot people I call myself a
cattle farmer. Of course, yougot ranches out there.
I mean, first thing I think ofwhen, you know, I say, well,
cattle ranch, and I'm thinking,oh my god. You know, the four

(01:32:59):
sixes, John Chisholm, like yousee on the movies and stuff like
that. It's it's not like that. Alittle more than 80% of your
total producers in The US areconsidered small producers,
which means they have around 50head of breedable cows or less.
So abundance of where yourinventory comes from is there,

(01:33:24):
But what easier way to getsomebody out of business than to
start small with the smallerpeople?
So I have a few things that Ireally get after. You know, I'm
real hot about the EID tags.Slim knows this. The,
vaccinations, a lot of otherthings that's going into it. I'm
big on cool, which is country oforigin labeling.

(01:33:47):
The American consumer needs toknow. They need a choice, and
we're the ones out here that hasto educate them and let them
know that. So, I mean, mytimeline is full of stuff like
that. We held a space the othernight that had a little over 600
and, I think, 69 people in it.Very educational, slim, and

(01:34:09):
Brent Kenzie from our was thereand educated a lot of people.
But it starts I mean, the wheelof the cattle producer folks,
there's no such thing as avacation. You can forget it.
Sleep's a privilege. There'snothing like having to walk out
in four, five, six inches ofsnow when it's, zero degrees

(01:34:29):
outside and and pull a cap tosave the cap and save the mama.
But that's what you sign up for.
You know, we're a hearty bunch.I'm so proud to be part of it. I
just wanted to come on and saythank you again to Texas Slim
for everything he's doing to thebeef initiative. Brianna
Seagdale, I mean, I love thatwoman to death. Do anything in
the world for her, but, I'm akeep harping on on, the

(01:34:53):
regulation part of it,Washington part of it, the
lobbyists that are trying toabsolutely destroy the, small
producers and basically tryingto destroy the beef industry in
general.
It's gonna be a war. And,there's no doubt about it. But
the more we educate, the morethe consumer out there, the
average American gets involved,and the better educated they

(01:35:16):
get, the easier this war isgonna be. So a lot of thank you,
darling, and, I appreciate theopportunity to talk.

Speaker 1 (01:35:23):
Oh, thank you. And thank you for all the not
sleeping and getting up andgoing out in the cold. It I
respect you so much. Thank youfor feeding us.

Speaker 5 (01:35:31):
Let's talk about Didi, the producer, and what
he's up against. He doesn'treally need to take beef to
market. He needs or to table. Heneeds to take it to market in a
either a different way or a waythat he's not trapped. And he
talked about the country oforigin labeling.
Most people look at labels, andwhat do they see? They see
property of The USA. And sothat's something that nobody

(01:35:54):
really understands is thatthey're not eating American
beef. And so how do we getsomebody like Didi to where he
can, you know, do herd shareprograms, and he can already
have a client base that hedoesn't have to go to market the
way that he has to go to market.At least have that other bid
that we're we're talking aboutbecause that's where they're
hitting us.
It's, if you look at hog farmingin United States, Tyson, I got

(01:36:17):
calls one day. There were 60families that were put out of
business overnight, and that'swhat they're trying to do to the
cattle industry. And they hitthe small family farms and
ranches. And we say ranchbecause, you know, we have to
look at cattle ranching. Youhave grass farmers, cattle
farmers, you have beefproducers, you have cattle
ranchers, you have ranchers, andso you have producers.

(01:36:39):
We have to learn the lingo, thepattern language. Where are the
pivot points for somebody likeDidi? And where's the pivot
point for somebody like the foursixes? You look at a ranch shape
like the four sixes, they're notselling beef cattle anymore.
That's not where they get theirmoney.
And XIT Ranch. You know, they'redoing quarter horses. They do
sell some beef, but not likethey did in the beginning. So we

(01:37:01):
can invert that what's beentaken away from us, but it goes
through basically knowingsomebody like Didi.

Speaker 1 (01:37:08):
Alright. Let's do Steven, Mia, and then Republic.
Steven, welcome to SpeakerSalon.

Speaker 12 (01:37:13):
Hello. How's everyone doing?

Speaker 9 (01:37:15):
Good.

Speaker 1 (01:37:15):
Great. Thanks for

Speaker 12 (01:37:16):
having me. I just wanted to quickly share how beef
has healed my brain. I eat beeffor my mental health, and I have
a unique approach that I callHFBO or high fat beef only,
which is a mixture of the LIONdiet, which is meat, salt, and
water. And it's combined with atherapeutic or a medical

(01:37:36):
ketogenic diet at a four to oneratio. So that's just like what
is used for epilepsy.
So I aim to keep my fat at orabove 90% on most days, but
because I wanna lift weights andsprint and still try to build
muscle even on a low proteindiet, I cycle my protein and I
have higher days of beef intake.And today, thanks to a high fat

(01:37:57):
beef only diet, I am inremission from bipolar disorder
and substance abuse. This is forfour years now, and I owe it all
to the healing power of beef.

Speaker 1 (01:38:07):
Congratulations. I'm so happy to hear that.

Speaker 5 (01:38:10):
And we we hear so many stories like that. People
will usually find the beefinitiative because of health, to
be honest with you. And we haveso many testimonies that we love
to hear the testimonies. But onething that people need to
understand, you know, we need tolook at beef and how clean is
that beef, not understandingwhat's going on within the
facilitation of that meatproduct in the end. Everybody

(01:38:34):
that's relying on thisnutrition, this newfound
nutrition for many, we we needto bring awareness.
You know? Everybody listens totheir podcast or their
influencers, their whoever it isleading the charge in, you know,
nutrition and carnivore, but weneed to make sure that everybody
that does have a voice here thatreally does start pointing to
where the market access is tothe better beef than, you know,

(01:38:57):
something at the store that wereally don't know what's in
anymore.

Speaker 1 (01:39:00):
Steven, you got a community here on Twitter, don't
you, where a lot of people acarnivore community, do you
wanna point people to that?

Speaker 12 (01:39:08):
It's not so much a carnivore based community. The
one that I'm running isketotherapy for mental health.
What you'll find is people arecoming to beef because it heals
the body, it heals the brain. Sothere are a lot of carnivores in
there, but it's not a carnivorefocused group. The name of the
group is Ketotherapy for MentalHealth.

Speaker 1 (01:39:24):
Bravo. Thank you for starting that.

Speaker 12 (01:39:26):
The HFBO Facebook group, which is dedicated to a
high fat diet, but predominantlypeople are eating beef or
ruminant animals in there aswell.

Speaker 1 (01:39:35):
And don't you help kids? Like, aren't you helping
your daughter? You've gotstrategies for parents?

Speaker 12 (01:39:39):
Sure. Yeah. I have an eight year old, and she's got
a lot of me and her, for betteror for worse. So she's got OCD
and ADHD, and we've been using aketogenic diet on her for

Speaker 8 (01:39:55):
year and a half, and we've seen great improvements as
well with her.

Speaker 9 (01:39:55):
Bravo. I'm so happy to hear that. Thank you

Speaker 1 (01:39:55):
for being on here. That's actually a good segue to
Mia. We've known each other along time. You were actually a
featured guest in a previousepisode. So welcome again.
You got something going ontomorrow, and I posted that in
the nest. Do you wanna tell usabout that?

Speaker 9 (01:40:07):
Yeah. Sure. So tomorrow, it's actually about
Steven because Steven has a anup and coming podcast, and he
recently landed quite aspectacular guest, which is
doctor Georgia Eid. And so whatI've done through my meetup
platform, my meetup groups, is Iwas just promoting his live

(01:40:30):
premiere, which will happen onYouTube. And doctor Georgia E
will actually be live in thechat, so people will be able to
interact with her live whilewe're all watching this
interview that Steven did withher about a month ago.
We'll all be watching it for thefirst time, including Georgia,

(01:40:50):
and people will be able to askher questions, about metabolic
therapies, specifically,usually, keto or carnivore for
mental health. She's actually abig proponent of beef. I've
taken her course, and she's notshy about saying how there's a
big difference between havingbeef in your diet, going low

(01:41:13):
carb or keto, and moving over tocarnivore. She made a point in
the course to say there's a bigdifference between what can be
healed sometimes from just goingfrom keto to full blown
carnivore. So it's actuallyabout Steven, but Steven and his
amazing podcast featuring, thisillustrious doctor.

(01:41:35):
So that's that's what you'rereferring to. But, anyway, I
have my own story that I wouldjust like to share briefly.
First, I wanna thank all ofthese wonderful stewards of beef
in this space because for me,access to beef and beef in my
everyday life is kind of life ordeath. Now I'm kind of somewhere

(01:41:56):
between keto and carnivore,meaning I don't really eat
vegetables at all, but I'm notfull carnivore. But and this is
six and a half years, by theway.
I've I've been on a in theketogenic lifestyle, but it's
something that saved my life.But along the way, I noticed
that if I did a beef heavyketogenic diet, that my brain

(01:42:18):
would function at its best. Icould recall details and
memories, and I wouldn't lose mytrain of thought. I also have a
very long history of all thesedifferent learning disabilities,
which I believe are traumabased, honestly. But being beef
heavy specifically helps me todefinitely mitigate all of that

(01:42:38):
and stabilize my nervous systemand gives me energy.
I don't, if I'm doing my dietright, I don't even yawn, and my
energy is sustainable. Now if Igo to just eating a keto with,
like, chicken and fish and andoccasional beef, it just doesn't
work the same. So for me, beefis such a cornerstone of my

(01:42:59):
second chance at life, quitefrankly. And so although, yes,
I'm keto, sometimes you don'tneed to even go that far. And my
son, he's 26, he's an example.
So he's lower carb, so maybeunder one hundred, and I noticed
with him that he's always hadanger issues, he's had some
depression, and a tendency todissociate. When I started to

(01:43:23):
implement this kind of beefheavy diet for him, even though
he was still higher carb, wasn'tquite keto, kind of comes in and
out of ketosis, he goes fromthis angry jerk, just someone
you don't wanna live with, tosomeone who is very reasonable.
He's able to watch his tongue.He's able to think before he
acts and, you know, think beforehe speaks. So sometimes you

(01:43:46):
don't even have to go keto orcarnivore.
If you just clean up a littlebit, you lower the carbs a bit,
and you add in wonderful beef,which is just a mega
multivitamin. People don'tunderstand this. They ask, well,
if you only eat beef, how areyou getting your nutrients? And
I it's hard for me not to rollmy eyes because it is a powerful

(01:44:06):
multivitamin. So I again, Ithank all of these wonderful
people that are fighting so hardto save beef ranching in
America.
You really this is like I said,it's a life or death thing for
me. I'm recovered from bipolar,very terrible deep depressions
of suicide suicidality. Samething with my my son, and

(01:44:27):
specifically using beef as ourmedicine has saved us. I'm just
grateful for all of you.

Speaker 1 (01:44:34):
Mia, are you saying that we don't have a toxic
masculinity problem, but we havean inflammation and veganism
problem?

Speaker 9 (01:44:41):
Maybe.

Speaker 1 (01:44:41):
Thank you for sharing your story. You guys, I have a
previous episode. It's,metabolism and mental health
that Mia did. You can hear,like, her whole story. It's
really remarkable.
And, also, if you know anybodywith a mental health problem or
trauma problem, I actually hiredMia as

Speaker 2 (01:44:59):
a

Speaker 1 (01:44:59):
coach for a family member, to help them with
bipolar disorder, and shefigured out stuff that I would
have never, like, figured out onour own. And so getting people
to actually get into therapeuticketosis, she's a really
wonderful resource. So recoverwith Mia is her handle, and I
definitely, like, vouch for her.She's so cute. You're welcome.

(01:45:21):
Republican, thank you for yourhand up. Do you wanna ask your
question or comment?

Speaker 4 (01:45:25):
Thank you so much, you guys. So singing my tune.
You guys are singing my tune. SoI followed you, Texas Slim and
Atlanta and, of course, the beefinitiative. If you see on my
timeline, personally, eventhough I'm a coffee roaster, I
actually am an old school ranchkid, born and raised on the
ranch, quite literally born onthe ranch, and, wrestled those

(01:45:47):
cows from the time I was born.
And basically, you know, we allas ranchers or farmers
understand the health benefitsof being of the land for the
land. Right? We understand that.The the hard part of it all has
been this massive effort oftargeting small farmers for the

(01:46:07):
sake of corporation. And so herewe are, and we're having to get
the word out quick, fast andstrong, you know, and sometimes
dirty.
And, that's okay because farmkids understand dirty. And we
have to get it out as loud aspossible because not only the
massive health benefits for theeveryday citizen of our
countries, and just so fulltransparency you guys, I am

(01:46:28):
Canadian, I'm from Alberta, buthave always been a massive
advocate of North American farmsin general. But I just want to
be a massive call out to thepeople that are trying to get
from direct from producers toyour table. I think that is the
most important aspect that welost for the longest time, have
we not? It's been a long timecoming.

(01:46:49):
Now I sound quite young, but I'm50 years old, and so it has come
full circle. And so I thinkthat's really important for all
of us to support the beefinitiative, to support Alana in
her health, getting that thathealth network out and
supporting Texas Slim andothers. I mean, I did put down
and please please erase it. Ifyou guys don't want it there,

(01:47:10):
I'll erase it. But I did putdown AJ Richards, Keely, Cavelo.
These are American on one. Youknow, AJ Richards, of course, is
from the farm Org. Him and theex there's a bunch of
information that you can get.And basically, if you can get as
many eyes on many platforms aspossible direct from the farm,
that's the most important partbecause we cannot keep losing

(01:47:32):
our farms. We cannot keep doingthis, you guys.
We're a 44,000 farms in the lastcouple years. A 44,000 small
farms are gone, poof, just likethat because of large corporate
entities, because our UnitedStates government is not willing
to tow the line for the smallfarmer. Listen, they're
targeting our small farms left,right, and center. They're going

(01:47:53):
after them with vicious intent,and they're trying to get rid of
them, trying to put so muchheavy burden on our small farms.
Can you imagine, you guys, if wedid not have our small farms
right now, just how much peoplewho are talking about with their
mental health journeys and theirhealth journeys, what would
happen?
Could you imagine what it wouldfeel like to not be able to have

(01:48:15):
access to this? If we are notloud and we don't shout loud
enough and we don't make ourvoices heard and we don't put
money where our mouths aredirect to the farmers' pockets,
we are going to lose our smallfarms. So, this is my sort of
advocacy is let's not lose thesmall farms. We've lost, I think

(01:48:36):
in North America in total, Ithink it's almost a million
small farms over the last thirtyfive years, if I'm correct.
Texas slim, I can't remember.
It's it's a lot. Small farmsover and that's a pretty short
period of time. So I just wantpeople to please, please, please
do the beef initiative. Followyour health journey. See how not
only do our ruminants, ourbeautiful ruminants, which are

(01:48:59):
our cows, our buffalo, oursheep, how they actually help
the soil diversity help us getbetter.
We can't keep having this ourgovernment our Donald Trump
right now. Donald Trump, man,come on. You've got this in the
bag. You've got Robert Kennedyin the bag. You guys now start
advocating for the small farms.

(01:49:19):
You promised that you would. NowI'm gonna call you out on it,
and I'm just a wee littleCanadian up north that doesn't
really have the loudest voice.But I will shout as high as and
as hard as I can for you guysbecause we cannot lose these
small farms and the beautifulhealth that comes from our beef
or our ruminant industry. Sothank you so much. Cheers, and
thank you for letting me speak.

(01:49:40):
I'm so grateful for you guys,and I'm gonna advocate for you
as strong and as hard aspossible because I do have
family down there. So love youguys. Cheers.

Speaker 1 (01:49:49):
Thank you. That was wonderful. It's bottom line is
it will be a disaster if wedon't get our family farms in
working order, and Trump can'tdo it himself. The we elected
him. We elected Bobby Kennedy.
The reason Bobby Kennedy iswhere he's at is it started with
a mom who just wouldn't leavehim alone, and she kept showing
up with scientific papers at hisdoor until he just couldn't

(01:50:10):
ignore her anymore. And we needto be doing, you know, using
everything we got. If it's avoice, if it's a cell phone, if
it's money, if it's friends andnetworks and social skills,
like, whatever God gave you,it's time to use it because
there's people who like Miasaid, it's life and death for
them, and this fight'simportant. The this is the last

(01:50:34):
call if anybody wants to

Speaker 5 (01:50:35):
say something. My Can I say something real quick,
Alana? This is as far as theimportance of this and to put
perspective, how does thingschange? Well, we've made food
very cheap and very profitable,and so our consumer demand
changed thereof for a lot ofreasons. So anything that
changes in industry, especiallyfood, it's driven by consumer
demand.

(01:50:56):
And so that comes with educationand basically being in the right
place. I always tell everybodyyou gotta change your
consumption model. Well, thatmeans audio, video, and food.
And if you do that, you're gonnafind the right place to be able
to change that consumer demand.So it's very important to
understand that perspective ofwhere we are.

Speaker 1 (01:51:14):
Thank you for that. I am going to wrap up because I
don't have any requests to speakin the pipeline, but I just
wanna thank so much doctor SeanBaker and Texas Slim in June and
Shannon and all the guests thatcame up to be a part of this
conversation. You just wonderfulto spend an evening with you.
For listeners on x, I'd like toinvite you to explore our past

(01:51:37):
discussions, which are allrelated to human ecology by
visiting the speaker salon pageon Apple or Spotify. And to our
podcast listeners out there, I'dlike to invite you to join us
live and engage with ourspeakers here on x platform
formerly known as Twitter, whereevery other Thursday we discuss
important topics that might justsave your life.
So please support our speakersby following them on social

(01:51:57):
media and buying their books andproducts and inviting them to
your conferences and events. AndGod bless you all. May you all
have all the beef that you everneed. Have a wonderful night.

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