Episode 86: What I Learned from 40 Days of Fasting

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:05):
Your body will tell you that little voice in your
head.
You'll have cravings for thingsSalt chips, fast food, sugar,
chocolate, all of those thingsthat you are addicted to.

(00:29):
This week, on the OutdoorJournal, radio, podcast networks
, diaries of a lodge owner,stories of the north yes, it's
another Behind the Rod and it'sa Behind the Rod with me.
And, on a personal note, thisis something that people have

(00:50):
asked me about and I've alludedto in 40 days and did not eat
and you would not be.

(01:10):
It's amazing how many peoplehave found out and how much
interest there is, with peopleemailing and asking questions
and calling me and wonderingwhat I was doing, and folks, I'm
going to say right off the topI'm not a doctor.

(01:31):
I'm not giving you advice onwhat to do.
All I am doing right now is I'mtalking about my personal
experience with something thatI've done because I was
compelled to do it, and we'llstart by saying and all of you

(01:55):
folks out there know, I've toldsome stories about liver
cleanses and shitting my pantsand if you haven't heard that,
that's probably the one that Iget the most reaction out of
people from.
Jump back in the library andgive that one a listen.

(02:18):
That's somewhere around episodeprobably 15 or 20.
So probably 15 or 20.
But there's a hint in the title.
But anyway, I am no stranger todoing fasts.
I believe that for me and againI can only speak for me fasts

(02:45):
are something that I findextremely healthy.
It gives my body a break, itgives my digestive system a
break, and I've learned a lot ofthings along the way as far as
how to start a fast, how tobreak a fast, how to break a

(03:07):
fast.
But on January, the 6th, I wasmessing around on my phone and I
saw somebody had done a 40-dayfast.
I read the words 40-day waterfast, a 40-day fast.

(03:33):
I read the words 40-day waterfast and right away something
inside my head said that I'mdoing that, I'm going to do that
.
And at that point I reallydecided that I was going to do a
40-day fast.
And for me, I've had experiencedoing it.
So I kind of did a modifiedversion of what I had researched

(03:57):
.
Now, a 40-day water fast, it'snot just water, folks.
You keep your electrolytes upand you supplement with certain
supplements, and the first andprobably one of the most
important things is gray Celticsea salt.
And I'll just explain to youwhat I did and I was in a

(04:22):
position where I havehypertension or high blood
pressure, I am insulin resistantor type two, and I'm in a type
two diabetic state because typetwo diabetes or insulin
resistance is not type one.

(04:43):
They are very, very differentanimals.
Type 1 is where your body doesnot produce insulin at all and
you have no choice but to go oninsulin.
And type 2 diabetes is all you.
It's lifestyle is all you.

(05:12):
It's lifestyle.
It's abuse of food, and junkfood in particular, and high
fructose corn syrup, and youbeat the shit out of your body
with foreign sugars to the pointwhere you become insulin
resistant.
And I believe that in time thatcan be reversed and that's what
I'm working on doing right now.

(05:34):
So I have the Freestyle Libremonitor glucose monitor hooked
to my phone.
So I had diagnostics.
There were four categories ofdiagnostics that I kept fairly
good track of and we're going togo through some of that.
But those diagnostics wereblood pressure, blood sugar

(05:58):
levels, weight aggregate, weightloss and my notes right.
So, right off the bat, I didn'tjust willy nilly jump into this
and um and and uh with withouta plan of sorts.
Um, um, the plan come fromexperience in doing it before

(06:22):
I've done, uh, at least three orfour 10-day fasts, and that was
actually the master livercleanse and I took parts of that
and incorporated it into thiswater fast.
So why don't I tell you what Idid in some kind of detail when

(06:49):
I started, my day began firstthing in the morning.
I would get up.
I would pull eight to nine jars, the quart jars, so one liter
jars um out of my, um out of my,my cupboard, um, and I love

(07:10):
jars, um, I collect jars, oldjars, they're utilitarian.
I use jars constantly, um I Inever use glasses.
I always drink out of jars.
They have lidsids, they'rebeautiful, they're wonderful
things.
Anyway, I pull eight to nine ofthose out, set them on the

(07:33):
countertop.
I, for the first week, wouldput a teaspoon and a half of I'd
measure that out in gray Celticsea salt and then split a
teaspoon and a half of that saltin each one of those eight to

(07:54):
nine liters of water.
So I would eye it, basicallyjust pinch it and drop, split it
as evenly as possible.
Close is good, because it's allgoing down the hatch anyway.
For the most part, drinking nineliters of water a day is a
massively tall order, especiallyin the winter.

(08:16):
You know, in the summertime,when you get out and you sweat
buckets, it's not that hard todrink that amount of water.
But when you're not sweating,and the only way that you're
drink that amount of water butwhen you're not sweating, and
the only way that you're gettingrid of that water is by peeing
it out, you're pissingridiculous amounts, especially

(08:37):
at night, I found.
Anyway, I would split that saltup between my nine liters of
water.
I would split that salt upbetween my nine liters of water.
I'm on a well so I don't haveto worry about chlorine, but we
do have a filter on it.
It does add minerals back intothe water.

(08:57):
So I would use the filteredwater and I would also every day
supplement with magnesium andpotassium and between the sea
salt, magnesium, potassium.
You're focusing on yourelectrolytes.
So I started, and I startedright away.

(09:18):
The day I saw the 40 day.
It was the morning of Januarythe 6th and I had not had my
breakfast yet and it beganJanuary the 6th and I started
doing that and for the firstweek it was just the water, just

(09:39):
the salt and just the magnesiumand potassium.
After the first week I tookpieces from the Master Cleanse
because one of my focuses.
I do also have a fatty liver andhave had fat in my liver for

(10:02):
quite a few years, in my liverfor quite a few years and my
liver was really the main focusof this fast because the
hypertension, the insulinresistance, all of the other
issues that I have, all of theother issues that I have I

(10:25):
believe the root cause is anunhealthy liver.
The liver is one of the mostwonderful organs in your body.
It's next to the heart and somecould say as important as the
heart.
Your liver is responsible forover 500 processes in the body.

(10:49):
It makes hormones, it cleansblood, it removes impurities,
it's responsible for so, so muchenergy production.
Like I mean, google your liverand you'll fall in love with

(11:09):
what it does for you.
Be kind to your liver.
So what I did after the secondweek I incorporated into each
one of those liters of water Iwould squeeze half of a lemon.
So I would go out, buy freshlemons, bring them home and I

(11:32):
would cut them in half.
One lemon does two liters ofwater.
So I went through a lot oflemons and then also I would add
about quarter of a teaspoon ofcayenne pepper into each one of
those liters of water, andcayenne is another miracle spice

(11:57):
.
It is probably the healthiestthing that you can put into your
body.
It helps with all kinds ofinflammatory issues.
It's an anti-inflammatory.
It won't burn you Like somepeppers that you can eat.

(12:22):
The oils will actually burnyour throat and your stomach.
Cayenne won't.
Yes, it's hot, it feels alittle uncomfortable, but it
doesn't cause heartburn.
It's one of the healthiestthings that you can eat and it
is cleansing for the liver.

(12:43):
Can eat and it is cleansing forthe liver.
It both the lemon, um, and thecayenne, uh, in concert with a,
a tablespoon of of olive oil, Iadded in to my regimen every day
.
Um, it helps detoxify the liverand I was really focused on

(13:10):
eliminating, burning, sheddingwhatever you want to call that
the fat out of my liver, becausethe longer you leave it, the
closer you are to cirrhosis.
And cirrhosis of the liver iswhere you've beat it up to the

(13:30):
point where it starts to scarand your liver again.
It is a wonderful, wonderfulorgan and it has the capability,
like your lungs, to regenerate.
And it has the capability, likeyour lungs, to regenerate.
But once you hit the point ofcirrhosis, you've hit the point

(13:53):
of no return.
Your liver doesn't regeneratefrom cirrhosis.
Now, the good parts of yourliver, they can still regenerate
your liver, they can stillregenerate.
But the cirrhosis if 50% ofyour liver is scar tissue, then

(14:17):
you've only got 50% left.
That's the issue and that's thebottom line.
So I was really focused onliver health, which, in turn, I
was looking at my blood sugarand my blood pressure and all of
that stuff to hopefully comeback in line.
And the other thing thatinevitably happens when you

(14:37):
don't eat is you lose weight.
So we're going to talk aboutall of that.
So we're going to talk aboutall of that.
Now I'd like to shift gears andtalk about the fast itself, and
the fast comes in differentstages, and what I mean by that

(14:58):
is for me again, because I canonly speak to you and I'm sorry
if it comes across like I keepon saying this, but I'm only
speaking from my experience.
I do not suggest that you dothis and if you do, I would

(15:21):
suggest that you do a lot ofresearch and go slow and steady.
I didn't start on a 40-day fastand that is my first fast.
I've been familiar withintermittent fasting and
five-day fast.

(15:41):
So, like I say, this is myexperience, but the first.
There's really three, maybefour stages in a fast,
especially an extended fast.
The first stage and in myopinion it is the hardest stage.

(16:04):
And in my opinion it is thehardest stage, it is the first
four to six days, and this iswhere your body lies to you,

(16:24):
your mind lies to you, lies toyou, and this is the phase of
the fast where I can see howreligious factions look at fasts
and it's so much aboutspirituality as well, because

(16:44):
you really fight a lot of demonsand they become very, very
clear.
And and what I mean by that isyour body will tell you that
little voice in your head.
You'll have cravings for thingssalt, chips, fast food, sugar,

(17:12):
chocolate, all of those thingsthat you are addicted to, all of
those things that industry hasput chemists out there, the food
industry, have the bestchemists in the world to mix

(17:35):
salts and sugars and chemicalsand MSG and all of these things
to create what they call thebliss effect.
And that is when you putsomething in your mouth you
think, oh, my God, this is thebest tasting stuff I have ever

(17:56):
put in my mouth, even though youknow those chicken nuggets at
McDonald's.
They're just sweeping the the,the, the parts of the chicken
that fall out of the grinder offthe floor and they mix it with
a little bit of MSG, which is aneurotoxin that fools your mind

(18:19):
into thinking it tastes greatand it's addictive.
And when you take that awayfrom your body and your mind,
you're under attack.
For those first, like I say,four to six days, you are

(18:42):
constantly under attack.
Say four to six days, you areconstantly under attack, and not
only in your mind, your mind.
That voice in there is tellingyou you have to eat, you're
going to starve, you're going tostarve, like I mean.
But you know, guess what?
After three days of not eating,every person on the planet

(19:05):
knows that you're not going tostarve.
You're not, it's a lie.
And your body, now your body,starts to go through withdrawal.
And I had this time headaches.
I had this time headaches andit kind of started the day that

(19:33):
I started and I think some of itwas mental.
But, man, this migraineintensified and I made notes of
it.
It intensified for the firstthree days and I spent, to be

(20:01):
honest with you about, oh, Idon't know.
Well, on the Wednesday I spentjust about all day in bed.
It was the migraine, and thestrong cravings were just about
unmanageable this time, forwhatever reason, and when I had
the migraine I didn't reallyfeel like drinking, but I forced

(20:23):
myself to drink.
And you have to drink.
You have to because that isnumber one.
What's keeping your stomachfull and helping you manage the,
the cravings and the headaches,um and and, and ultimately, the
detoxification.
The detoxification when youstart to just drink and you're

(20:53):
only on that mixture ofelectrolytes, you begin to
detoxify.
And that this time, for me, waspretty severe, and I'm just
looking at my notes here.
So, as I progress through thesestages, I'm going to give you
my diagnostics.
So on day one I didn't eventake my blood pressure because I

(21:19):
was scared, to be honest withyou, and in the morning my blood
sugar level was 8.1.
Now, keep in mind thatsomewhere between four and a
half and six is really normal.
At noon it was 10.2.
And in the evening it was 7.2.

(21:43):
Now, that actually is a prettygood day for me.
That was the first day of thefast.
I hadn't eaten anything, butwhen I did eat at that point so
back up to, you know, over theholidays and I was pretty good
over the holidays.

(22:03):
I didn't really gain any weight, um, um, but you know you have
some stuff you shouldn't have.
I was just portion controllingand and being fairly stringent
with that.
But my blood sugar after eating.
Now, keep in mind, um, you'renot really supposed to take your
blood sugar test like the olddays where you would poke your

(22:29):
finger and then have a glucosemonitor.
That, when you would just testyour blood in the moment.
They say to take your bloodsugar two hours after you eat.
So, an average meal, when Iwould eat bread or any kind of
complex carbohydrate or highsugar or whatever, or you know

(22:54):
dessert, my blood sugar couldspike up to you know 18, you
know 18, which is like awful, um, and then in two hours it would
be like 13, 12, which is stillterrible, um, but anyway.

(23:16):
So on day one, um, those weremy blood sugar levels I started
at 234 pounds, which was not abad weight for that point in my
life or that juncture.

(23:36):
Over the last 15 years, my bodyweight has ranged from my
heaviest, which was almost 270pounds I think it was actually
267, 268 to as low as 220, butnever lighter than 220.

(24:00):
So 234 in that grand scheme ofthings over the while, and 220,
like I mean, I was 220 in highschool, so we can call.
I don't even, I don't even wantto say how many years that is,
but it's a it's.
It's a few decades or more.
So 234 was kind of in that thatrange.

(24:25):
But I've always wanted to belighter because I'm um.
The one thing was that reallydrove me.
Once I saw that that 40 dayfast, and knew I was going to do
it.
The next thing that come intomy mind thought the thought that
come in, was I'm sick of beingsick, like I'm just sick of it.

(24:49):
And that was where I was at.
So my blood sugar was high.
I started at 234.
The cravings began by the end ofthe day.
It doesn't take long, like Imean, you miss a couple of meals
, that's that's when it begins.
The next day I I still had theheadache and it was bad enough

(25:15):
that it intensified.
And if I worked on the computerI couldn't.
I couldn't focus on anythingwithin 30 minutes, just staring
at the computer doing thediaries, intros, doing whatever
on the computer.

(25:35):
I just couldn't do it.
And that day, day two of thefast, my blood sugar was 8.6 in
the morning, 9.1 at noon and 6.9in the evening Drank my water,

(25:55):
sea salt, and that night Iactually in my note I say went
to bed at six and Joe and Jimmyput me to sleep.
And for those of you who don'tknow who Joe and Jimmy are, it's
Joe Bowen and Jim Ralph andthey are the commentators for

(26:23):
the.
But there is no bettercommentator out there on the
planet for the Toronto MapleLeafs than Joe Bowen.
I love you, joe and Jimmy.
You're great too.
You're the second best colorman ever to don the title for
the Maple Leafs.

(26:43):
But Harry Neal has got you, youknow, and I'm sure you're good
with that, anyway.
So they put me to sleep in bedsix o'clock the next day I woke

(27:10):
up and did the sea salt, themagnesium, all of my water, uh,
but the cravings were stillreally strong, um, um, and and
you know what I, um, I, I readsomewhere about, and I'm just
reading my note.
My note says um, sea salt,magnesium, potassium water.
I drank that.
Cravings still strong, butbecoming more manageable.

(27:34):
Facilium powder delivered.
Now, this was something that Ihad seen in my research online
and somebody had said thisfacillium powder.
It comes from the husk, oractually it's the facillium seed

(27:56):
.
You can get facillium huskpowder and seed powder and it's
supposed to be really good tocleanse your digestive tract.
And I read somewhere that whenyou put it in water it turns
into like a jello.

(28:16):
And in my mind I'm like, oh myGod, that sounds really good.
Like I could eat some jelloright now.
You know it's your mind playingthese tricks on you, right.
Well, listen again from myexperience.

(28:39):
I took a teaspoon of the nextday, which was day four for me.
My notes are no real cravingsnow and no head pain, feeling
good, took some facillium powderin the morning and one at night

(29:00):
.
So I took a teaspoon in themorning and a teaspoon at night.
Well, I got reading the bag thesecond time I took it and it
said you may expose your.
There was a.
There was a pretty stern warningon this bag about.
It said something to the effectof you may expose yourself to

(29:27):
lead and something else and itcould block your intestinal
tract if you don't drink enoughwater.
And, like I mean, it was enough.
It scared the shit out of me,to be honest with you, and I
didn't take it again.
So I don't recommend that.
But again, like I say, thatscared me.

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Speaker 1 (31:41):
Now I'm going to give you some interesting stats.
I'm up to January the 10th,which is 1, 2, 3, 4, 5.
On the morning of day 5, I hadwent from 234 pounds in weight

(32:10):
and on the morning of day 5, Iwas at 225.
My aggregate loss per day dayone 1.8 pounds.
Day two 2.2 pounds.
Day three 2.6 pounds.
Day four 2.2 pounds, and thatbrought me down to 225.
So day five actually was onepound and it brought me to 224.2

(32:33):
and that in five days was 10pounds.
On average I was losing twopounds a day, and that's in
water, that's in body weight.
And everybody thinks that whenyou do this you lose fat, and
that is true.

(32:53):
But you don't just lose fat,you lose everything.
And I knew that.
I know this and it was acalculated decision that I made,

(33:14):
that I was good with losingmuscle mass, I was a pretty
strong guy and I was good withlosing the muscle mass.
So now I'm kind of gettingthrough the first stage, that
five day point where thecravings start to disappear, and

(33:39):
it was.
This is the next stage.
Your first stage is whereeverything is lying to you,
where you're fighting thesedemons, where your ego, that
voice in your head is doingeverything it can to convince

(34:00):
you to eat, tricking you, andonce you get through that, all
of a sudden you find yourself ina place where you really don't
care too much about eating atall.
Like I mean, there were timeswhen I felt like I could do this
forever, and for those of youout there who have done this

(34:23):
type of fast, you know what I'mtalking about.
It's a wonderful, wonderfulfeeling.
I had no more headaches, I hadno cravings, I felt good.
My aches and pains disappeared,the whole thing.
Now I'm starting into the lemonjuice and the cayenne and the

(34:47):
anti-inflammatory properties.
My knees didn't hurt.
My back, when I got out of bedin the morning, wasn't sore.
My feet weren't sore.
My ankles weren't sore.
That was a pretty regularoccurrence when you know I was
eating just willy-nilly andweighing, you know, to anywhere

(35:12):
from 250 to 234.
And, believe me, the heavier Igot, the more intense the pain
was.
I had a lot of joint pain, alot of stiffness, and it was all
gone.
It was gone.
I wake up in the morning and Ifelt good.
Now the other key thing that Iimplemented with this system and

(35:38):
going through it I realizedthat it was probably the single
most important part of thesuccess of this fast was a daily
routine, and over the 40 daysthe daily routine got broken a

(36:00):
couple of times and that's how Irealized how important it was.
But a daily routine of yoga.
Now with yoga, I'm not astranger to yoga because all
through the years that I ownedthe lodge, a good friend of mine

(36:24):
his name is Aaron Downey.
I'm going to have him on the onthe show here shortly.
Uh, but Aaron is a uh, afitness and health uh master.
I'm going to put him in themasterclass.
Um, he, he played in thenational hockey leagueockey
League, got his 500 games in.

(36:44):
He was basically an enforcerand he really was a pioneer when
it came to yoga and stretchingand body maintenance through the
90s and into the early 2000sand brought that to a lot of the

(37:11):
teams the Montreal Canadiens,the Chicago Blackhawks.
But we'll get into all of thathis backstory.
But long story short, I am nostranger to yoga because Aaron,
once he retired, has a gym athis house and he'd have all his
buddies over and we would bepart of what he would call the

(37:31):
breakfast club.
So on Mondays and Fridays we doweight training and on
Wednesdays we would do yogaevery day.
Um, and Pat Tryon, anothergreat friend of of the Diaries
family, um, he got onto aprogram online through Beachbody

(37:54):
.
Uh called um a three week yogaretreat and um, I had been doing
that for for years too.
It's 20 minutes a day, 20 to 30minutes, and you just do it
over and over and over again,and the first week is as good as
the third week and you justconstantly get better.
So I was doing the three-weekyoga retreat 20 minutes a day,

(38:20):
and what that does is it's avery good way to manage and to
keep track of how much strengthI'm losing.
There's two differentcategories for me.
There's strength, which ismuscle mass and tone, and

(38:41):
there's energy, which is justenergy levels because of the
lack of food, or you know what Imean.
So I could manage my and keeptrack of my energy loss and also
my strength loss, and it wasnotable, like I mean it was

(39:01):
notable.
The strength loss because youhold some of these poses and
they're not like, I mean,they're not difficult, but when
you hold them for extendedperiods of time and I mean
minutes, not hours you can feelhow strong you are.
My flexibility, because mythought was leaving and I didn't

(39:25):
have a gut to work around, wasgetting a lot better, but my
strength was going down, so thatdaily yoga was very important
to me to keep track of those twokey factors strength and energy
.
Then, directly following that, Ilove Wim Hof, and Wim Hof is

(39:50):
the Iceman, and if you don'tknow Wim, google him.
Google the Iceman.
He is an extraordinary personand has come up with a breathing
technique and I'm not going toget into it because that's a
whole nother.
That's like I mean you do apodcast series on it.

(40:11):
That's like I mean you do apodcast series on it.
But it's a breathing techniquethat helps alkalize your blood,
builds energy, it trains yourbody to be efficient with oxygen
.
It's a wonderful, wonderfulprocess, and not only that, pat

(40:36):
and I really Pat started with itbut it helps you become mindful
, it helps you to meditate,because the gist of what WIM
does is you take a number ofdeep, full breaths in a regular
pace, in through your diaphragm,through your chest, and then

(41:02):
out like a wave, like a circle,and you take 45 to 55 to 65
breaths in a row and you chargeyour body with oxygen and then,
once you take your last breath,you do a retention, so you hold
your breath for as long as youcan and inside that retention

(41:25):
it's like a meditation becauseyou're not breathing anymore.
And I have Wim's app.
It's one of those things I'llalways have.
It's like 50 bucks a year andeven if I didn't use it, I love
Wim to the point where I justgive him the 50 bucks anyway
because he's cool.
But I use the app and insidethat retention he uses his voice

(41:51):
and it's a little bit like ameditation, like he explains to
you.
You know, if your feet andhands are tingling, that's okay
and let your body do what it'scapable of doing, and he has a
way of talking you through theseretentions Focus on your

(42:12):
heartbeat, feel your body.
You know all of these differentthings and and it gives you a
real chance to just relax andand not think and um, um, you do
your best to let those thoughtsgo and and um, the the more you

(42:37):
let them go, the better thethoughts come.
And um, that meditation, um,usually do about a three quarter
.
I leave my lungs about threequarters full on that retention

(43:01):
and I usually do three to fourrounds of 45,.
I think I got it set at 45breaths, maybe 50.
I'm holding my breath onaverage three and a half minutes
.
Usually my third retention isthe longest and 70% of the time

(43:22):
I'll hit four minutes or more.
Four minutes and 10 seconds,four minutes and 15 seconds.
So it really gives you anopportunity to let your thoughts
go and and I try and let themgo and I tell myself thank you
for the thought, let it go, andsome of them are so good that

(43:46):
you really don't want to letthem go.
But I figure and Pat was againwe've done a lot of discussion
on this topic and if the thoughtis good enough, you won't
forget it when you come out ofthe, out of the um, the um
retention phase, and and whenyou're done the, the breathing
technique right.

(44:07):
So that was really importantbecause it really helped me stay
in tune spiritually and with mybody as well and how I was
feeling mentally.
And I mentioned there were a fewlapses.
Well, I made note here on.

(44:32):
Let's see, this was january the12th, so six days after I
started my um, my yoga, the, thebeach body subscription run out
and um, I started doing like afive-minute yoga on my own and

(44:52):
then I missed it a few days.
Well, my cravings startedcoming back, my mental toughness
was suffering, I was hangry,you know hungry and angry and my

(45:13):
family were, were the ones thatwere getting, were getting the
blunt of it.
And I, I got, I had to get backto that yoga and and, like a
switch, you know three dayswithout it and all of that, all
of those symptoms were happeningto me.

(45:34):
And I went back to the yoga andthe day I went back everything
was better again.
So that part was really reallyimportant.

(45:59):
Um, and yoga and Wim Hof are twoof the things that got me
through this safely.
And I say safely because it canbe dangerous if you don't do

(46:20):
things right.
And yes, I'm going to jumpahead quickly.
I'll just mention the dangerouspart.
The danger is restarting yourdigestive system after a long
fast.
That's the danger, and once weget there, I'll explain that in
a little more detail.
So I haven't told you anythingabout my blood pressure.

(46:44):
We're talking already six,seven, eight days into this.
The first time I took my bloodpressure was on day three and
the way that I was doing it, Iwould take three readings, take

(47:05):
the average, because your bloodpressure is one of those things
where it's all over the place.
And to get a good bloodpressure reading you should have
that cuff on your arm levelwith your heart and you should
take, you know, five minutes ofmeditation, relaxation, you know

(47:28):
, just deep breathing to calmyourself down.
Because even just the thoughtof taking your blood pressure
for some people elevates yourblood pressure.
It's called white coat syndromeand that's where you go to the
doctor's office and because youknow the doctor's taking your

(47:50):
blood pressure, the stress ofknowing that, taking your blood
pressure, the stress of knowingthat, puts your blood pressure
up.
Well, the stress of knowingthat you have high blood
pressure and taking your bloodpressure and being scared to
look at that number puts yourblood pressure up too.
But on January the 9th I did thethree average blood.

(48:12):
I did it twice because I missedon quite a few on the days
before.
In the morning my bloodpressure was 177 over 109, with
a beats per minute of 71.
There's a little white coatgoing on in there, I was sure.
So I come back at noon andafter I did the yoga and the Wim

(48:39):
Hof, and the Wim Hof exerciseis a great way to breathe deep
and relax and meditate.
After the Wim Hof, I also justlie down on my yoga mat and I
took about five minutes of justrelaxation.
I got back up and I took myblood pressure at that point and
I averaged out 154 over 97,with the beats per minute of 65,

(49:02):
which is still high.
It's still high.
So, but at the end of the day Itold myself, and I still do
they're numbers.
I need to really watch thenumbers and need to know the
numbers to diagnose what's goingon and to see what's going on

(49:28):
right.
So this whole time I have nothad a bowel movement, not one.
Uh, the first day I did, butthat was, you know, that was
from everything from before.
So the first time that I had abowel movement I made note of it

(49:50):
, obviously because it'simportant, and I was watching my
weight and I didn't realizewhat was going on.
I had my first bowel movement.
My first shit was on Januarythe 15th, at night.
Okay, my aggregate weight lossfor that day was 1.4, but I took

(50:15):
that weight loss in the morning, um and um.
The day before that I went tosee my buddy, gary, and we'll
get into that right after this.
But the following day I hadanother bowel movement, and you
know Another bowel movement, andyou know this was the day that

(50:37):
I took another spoonful of theFasilium seed powder and then I
noticed that there was all thisscary shit written on the bag
and that was the last time Iused it.
But I was looking at myaggregate weight loss and on the

(50:58):
15th I lost 1.4 pounds.
Well, on the 16th.
So three pounds in one day.
And one of the things that Itold myself was I cannot let my

(51:19):
ego get in the way during phasetwo of the fast with putting the
brakes on and saying, okay,enough is enough, because let me
just explain.
Well, first I'll finish mythought.
So, 2.8 pounds, and I was alittle concerned.

(51:41):
I thought, oh my God, that's alot of weight for one day, and I
hadn't put my notes in theExcel spreadsheet yet.
So later on that day I waswriting my notes in and I
realized on that day I had theshit the night before, and a big
one that day, and thedifference was my bowel movement

(52:06):
, and the following day I onlylost 0.6 pounds, right?
So that was the thing, andtaking these notes and
journaling is another hugelyimportant part of this process,
just for these reasons.

(52:26):
So you can look and correlatethings and see, okay, well, that
makes sense.
I know why I lost three poundsthat day.
You know what I mean.
So because what was onceconcern and thinking, oh, you
know, I can't really lose thatkind of weight, although I like

(52:49):
it to be honest with you kind ofweight, although I like it to
be honest with you, but anyway.
So journaling and taking thosenotes and that correlation
between my bowel movement andthat huge weight loss in one day
, that was the revelation on howimportant it is to take these

(53:13):
notes.
Now, I didn't get the notestaken every single day.
I got my blood sugar and myweight loss and my my aggregate
weight loss per day all filledout every day, but the notes not
so much, just kind of cause alot of it once you get rolling,

(53:34):
is the same, the same, the same,the same, like I mean my blood
sugar by this time, so by the,by the 15th, my blood sugar is
like am on the 15th, 4.1.
Noon, 4.6.
Pm, 4.9.

(53:54):
Like, perfect.
And it stayed within thoseboundaries high being 5.9, low
being, you know, 4.3, which isperfect, like I mean it is like

(54:17):
if I went to the doctor at thatpoint.
They took my blood sugar.
They would say you don't havediabetes, and they also do.
They measure an AC1, which isjust your three month average.
And by the time I was done this, even though I did 40 days, the

(54:39):
perfect blood sugar levels for95% of the 40 days changed my
three-month number, my AC1, downto six.
And that is normal.
They would like, I mean theywould say I'm cured, right, but

(55:03):
that's beside the point, we cantalk about that later.
And on the 16th my bloodpressure was still being
stubborn Like.
It was 162 over 106, with abeats per minute of 67.
So you know that that that'sthat that was was 215.8 and 215

(55:32):
was one of my recent, my adultlife lows Like I I had never I
hadn't seen below 220 in 20years.
Um, so 215, that that was.
That was quite an achievementat that point.
But the second stage of this iswhere you feel like you can do

(55:57):
it forever.
And at this point I was talkingabout my ego and I wanted to
make sure, and that was thewhole.
You know the three pound in aday loss and worrying a little
bit about that.
But I said to myself okay, instage two, your body does not

(56:21):
lie to you, right?
It doesn't lie when, if yourbody is telling you you're
hungry, or your energy levelsdrop extremely low, or your
blood sugar bottoms out or youbegin to lose too much weight,

(56:44):
just because I saw 40 days and Igot that in my mind, I wanted
to be sure that I wasn't goingto let my ego say I'm going to
do 40 days, no matter what I'mgoing to get there, because I
know I can.
Well, I know Like thategotistical drive in there could

(57:09):
cloud your judgment and pushyou through into dangerous
waters, and I didn't.
I did not want to do that, so Iwas very mindful of that, and
that's where the Wim Hof, theyoga and the mindfulness really,

(57:30):
really helped.
The other thing that I want tomention and I mentioned it right
before the whole my big shitthing Um, I went to see my buddy
, gary Tebow, and I'm going tohave Gary on as well.
He's he's an absolutelyinteresting um guy, um and um,
um.
I really look forward to havinghim on again.

(57:53):
I had him on a short stay lastyear at the Sportsman Show and
we did those three or four showslive from the Sportsman Show.
I had Frank from Ugly Pike andGary on at the same time and we
talked a little about health andwellness.

(58:13):
But Gary is what he does is helooks at, he analyzes your blood
under a very powerfulmicroscope and he is really good
.
And I've been going tohomeopathic doctors and over the

(58:37):
years.
I'm not a big fan of big pharma, I don't like the fact that
there is so much money involvedand money corrupts everything,
and I believe that the best wayto heal your body is through
natural means and through foodas medicine.

(58:58):
And Gary is that guy.
But he analyzes your blood andI'm going to read you the notes
that I wrote from that Went tosee Gary.
He noted that I was releasingtoxins from the top of my head

(59:19):
and called the headaches Like Ididn't I, I, I was very guarded
with the information that I giveto these people.
Um, I the.
Whenever they ask me questionsabout how I'm feeling and
everything else, I tell them Ifeel good, I feel all right, I
feel good.
What do you see?
And I let them tell me.

(59:41):
Well, he called those migraineheadaches right off the bat when
he was looking at my blood, soI've written in here he called
the headaches I also.
He also called my eyesightdegradation.

(01:00:03):
Now I'm just turned 49.
So I'm at that point in my lifewhere you know your eyes.
I'm now in glasses.
Probably should have been acouple of years ago, but the
degradation of my eyesight hasbeen noticeable in the last year

(01:00:29):
.
And I'll go back to my notes.
He called my eyesightdegradation and explained it is
due to poor liver function.
Now what he told me is yourliver cleans your blood.
It's one of the main functionsand when it gets overtaxed,

(01:00:55):
right, your liver's likeSpider-Man.
It'll throw out these webs intoyour blood and these webs act
like gillnets for shit floatingaround in your blood, whether
it's sugar for shit floatingaround in your blood, whether
it's sugar.
And when you look at your bloodyou can see sugar in there and

(01:01:21):
it's like crystals and they'rejagged and they're sharp.
And that's why a diabetic, whenyou have high blood sugar,
that's why you're and I thoughtthe eyesight thing was because
of the sugar, which for allintents and purposes it probably

(01:01:41):
is look like quartz rock, butsharp and jagged.
And in the smallest capillariesin your body, in your eyes, for
instance, in your lungs, thosecapillaries in some cases could

(01:02:02):
be one to two molecules or bloodcells wide and when that sugar
gets pumped through there itcuts and it damages those tiny,
those tiny blood vessels right.
And then your body tries torepair them with cholesterol and

(01:02:23):
it sticks cholesterol to theblood vessel walls, trying to
fix up all this damage, walls,trying to fix up all this damage
but to go and see so these,your liver throws out these nets
to try and catch all of thisshit to help it.

(01:02:46):
And he said I can tell youreyesight is changed.
Has your eyesight changed inthe last little while?
And I said, oh my God, yes, ithas.
It's been a concern actually.
And he explained it was poorliver function.
And he also noted that my bloodwas thick and I needed to drink

(01:03:08):
more water.
And I said, holy shit, morewater.
Now, mind you, I was having ahard time getting nine liters of
water into me.
There were some days where Icould only get six.
So I took heed and took that toheart and I left Gary and Gary

(01:03:33):
mixed me up some tea, um, andhe's um, um, that's how he um,
he helps with uh, with um,herbal medicine is uh, teas and
he uses all kinds of naturalthings that, um, he collects
from a couple of properties thathe owns.
He collects from a couple ofproperties that he owns, whether

(01:03:55):
it's slippery elm bark,wormwood, cedar, you know all
kinds of different naturalthings, dandelion root, you name

(01:04:15):
it.
He's got it figured out.
So he mixed me up my tea andthen I progressed and over the
next three weeks really it waspretty smooth sailing.
To be quite honest with you,I'm just looking at my notes
here.

(01:04:36):
January the 20th Okay, so thisis.
I'm in the teens somewhere, 15,16 days.
I'm 5'1", 4'8", 4'8" and myblood pressure, you know, it's

(01:04:58):
159 over 98.
So I'm on the bottom number.
I'm breaking into the 90s.
And the one the day before,well, two days before my blood
pressure was 142 over 89 at 65beats per minute.
So now I'm seeing that lownumber creep into the 80s, which

(01:05:23):
is really good.
But on January 20th inparticular I see my note felt
really tired.
20th in particular, I see mynote felt really tired.
Found that if I don't keep up onthe water intake I lose energy
fast.
Went to bed at 10 pm yesterdayand slept till 10 am.

(01:05:44):
Woke up and had a good day.
Also, I have found that makingfood for the family or to
preserve makes me feel better,even though I am not eating.
Now that was a real revelationto me, because that just the

(01:06:06):
smells of the food that I wasmaking was decadent, delicious.
I could taste the food just bysmelling it.

(01:06:30):
And I made stews, I made chili,I made cabbage rolls, I made all
kinds of healthy food options,and my cabbage rolls, by the way
, I made with cauliflower rice.
So I just put the cauliflower,a whole cauliflower, through the
food processor, made rice outof it and use that for the rice.

(01:06:55):
And I made my own spaghettisauce.
And I kind of did it out of mymemory of watching my dad's
sister, my Aunt Regina.
She married an Italian fellaand become like Aunt Regina is
Polish Nidziewski, but bymarrying an Italian and growing

(01:07:19):
up with my grandmother and hermother-in-law man, she is one of
the most outstanding Italiancooks and Polish cooks there are
out there.
And from when she looked aftermy grandma, I remember I would
go there and she'd be making hertomato sauce and I watched

(01:07:45):
because, oh my God, she ruinedme forever for any kind of
store-bought and tomato sauce,because it's just shit compared
to hers.
So I made my own tomato saucefor the, for the cabbage rolls
and just that helped my mentalstability and I think maybe it

(01:08:08):
was just knowing that when Icome off of eating or start come
off of the fast and startedeating again, I would have
healthy options.
I made kapusta, which is um umsauerkraut soup, polish
sauerkraut soup, and I got mydad's recipe.
Like I mean, it was really anopportunity for me to think back

(01:08:32):
when I was a kid and and mygrandmother, grandma Nitzwicky,
she they grew, they had, theyhad a hundred acre farm and like
I mean, they ate from the farm,they grew their own vegetables.
She made all of this stuff outof their own animals and their

(01:08:55):
own milk and their owneverything.
And just to get some of thoserecipes and to make it and to
seal it in jars and have it sothat I can, you know, I know I'm
going to have good food later.
That made me feel better andwas very important.
And again, the water thing wasa revelation.

(01:09:18):
I needed to drink water.
I knew that if I misseddrinking a liter of water my
energy would quickly wane and itwas really really important
that I kept up with that water.
And then you know again thatwhole middle section, the was

(01:09:58):
pretty darn easy.
On the 29th of January now, myblood pressure starting to look
decent, it was 133 over 89, withbeats per minute of 59.
My blood sugar 4.8, 4.4, 4.6.
And my weight was 200.8 pounds.

(01:10:19):
The 29th and, interestinglyenough, the day before, I lost
no weight.
The 29th I and this, okay, the29th.
So from the 6th to the 29th youfolks do the math I had another

(01:10:43):
shit After not eating for Idon't know 23 days.
There's still stuff in therethat's coming out of me.
The other thing that I did thatwas key, and this was a Gary
Thibault tip that he gave mebefore I did this that I've kind

(01:11:08):
of held on to and solidlyincorporated into my routine.
And still now I have a kombuchabottle, rise or whatever, but
it's a one liter bottle and it'slike it's got a lid that you
can, a screw top lid on it.

(01:11:30):
It's not like a glass.
I use it as my water bottlebecause Gary explained to me
that if you put a liter of waterbeside your bed and in the
morning before you get out ofbed, while you're lying flat,
you've got a valve in your gutcalled the duodenum and that

(01:11:54):
valve, while you lay flat, opens.
It falls open and it allowsyour digestive system to your
stomach to drain into yourdigestive system.
Well, when you drink a liter ofwater which sounds like a lot

(01:12:15):
all in one sitting while you'relying down, that runs directly.
Not all of it, I would assume,but some of it goes directly
into your digestive tract andit's a wonderful way to hydrate
yourself and not feel bloatedLike I mean.

(01:12:37):
You can drink that at least Ican drink that one liter and
I'll lie in bed for I don't knowfive minutes after just to let
it settle.
And when you're on a fastespecially day 23 or 24, you can
feel that water moving throughthe pipes.
It's kind of a cool sensation.

(01:12:58):
But I always would start my dayand that was a way that I got a
liter of water into me quick.
Now, that was straight water.
There was no salt, no magnesium, no, nothing.
In that first liter of waterthat was filtered fresh water

(01:13:20):
and that helped.
But that was Gary.
And then on the 31st I hadanother bowel movement, um, uh.
And then on the 31st I hadanother bowel movement Um, I, I,
I, and.
And the note was it'sridiculous Uh, my note said had
another shit like the size of ahot dog Can't be lemon pulp and

(01:13:45):
cayenne can it?
Well, I don't know Like.
I mean, I'm, I'm down to 200pounds and I haven't eaten in 24
days and there's still stuffcoming out of me, right?

Speaker 4 (01:14:06):
Hi everybody.
I'm Angelo Viola and I'm PeteBowman.
Now you might know us as thehosts of Canada's Favorite
Fishing Show, but now we'rehosting a podcast.
That's right Every Thursday,ange and I will be right here in
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Speaker 1 (01:14:23):
Now, what are we going to talk about for two
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Speaker 4 (01:14:25):
Well, you know there's going to be a lot of
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Speaker 2 (01:14:27):
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Speaker 3 (01:14:32):
Yeah, but it's not just a fishing show.
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Speaker 2 (01:14:39):
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Speaker 3 (01:15:01):
Radio seeks to answer the questions and tell the
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Speaker 4 (01:15:07):
Find us on Spotify, apple Podcasts or wherever you
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Find us on Spotify, applePodcasts or wherever you get
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Speaker 5 (01:15:15):
As the world gets louder and louder, the lessons
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(01:15:36):
Rather, it came from my time inthe bush and a mushroom.
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(01:15:59):
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(01:16:23):
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Find Under the Canopy now onSpotify, apple Podcasts or
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Speaker 1 (01:16:44):
The target day, the day 40, was February the 14th.
And now, once February rolledaround, I started thinking about
how to begin my refeedingprogram and doing a lot of

(01:17:04):
research on that subject.
And this is the third stage,really, of your fast, and a very

(01:17:28):
, very important one even 20days.
Your digestive system is builtout of billions of microbes, of
bacteria good bacteria in mostcases and they have all gone
dormant or died Like.

(01:17:48):
Your digestive system at thispoint is shut down.
There is, there is no, um,there's nothing in there to help
digest your food, your all ofthe, the bile secretions and um,
all of that digestive system isclosed.

(01:18:11):
She's closed for business.
So if, at that point, youdecide, yep, today is the day
I'm going to eat, and you headdown to Mickey D's and smash two
Big Macs, three hamburgersdressed like Macs and a filet of
fish, you're going to jam yourdigestive tract.

(01:18:36):
Three hamburgers dressed likeMac's and a filet of fish,
you're going to jam yourdigestive tract.
Or if you decide to go, I'mgoing to eat healthy, I'm going
to have a 12-ounce steak, fourpotatoes and a half a block of
cheese, well, you're going tojam, you're going to block your

(01:18:58):
digestive tract and blockingyour digestive tract could be
life-threatening, like I mean,it's serious shit.
And I was a little bit nervousabout doing this, like on my
first fast, the first one I everdid.
This is the one I did withPhilly, phil head chef Phil at

(01:19:18):
Chaudière and it consisted ofthe master cleanse recipe and
it's basically your cayenne,your lemon juice, your water,
but this also uses pure maplesyrup in that drink and that
gives you some energy.

(01:19:38):
I was using no maple syrup forenergy I didn't want to use
anything like that because Ididn't want my blood sugar to
spike and this water fast.
People are doing it and havedone it for thousands of years
since the times of Jesus.
Jesus did a 40-day fast in theBible.
So I knew I didn't need thatand I didn't want it.

(01:20:01):
But now I'm at a point where Ireally need to start to think
about a refeeding program and Ihad thought about it a little
bit and that first fast it was10 days and I made it the 10
days but, my God, it was.
It was difficult and I did itbecause, being at the lodge, um,

(01:20:24):
I never really ate um meals ata regular time.
Right I would.
I always had access to thewalk-in fridge and the chefs
would always have, you know,they would plate up a couple of
extra dinners because, you know,we, we would offer two, two

(01:20:47):
plates every, every dinner,right, there'd be, say, duck,
confit, or you can choose, youknow, a strip loin with the
fixings.
So they would make, you know,one, two plates extra, just in
case one of the girls trips anda plate goes down or whatever.
So there was always food in thewalk-in fridge, food in the

(01:21:16):
walk-in fridge, and not onlythat, like I mean, there was
always desserts and and and coldmeat and, like I mean, you walk
into that walk-in fridge and itwas a fat kid's dream and I was
the fat kid, right.
So at any time of the day,typically when I was right
before bed, you know, I'd forgetto eat dinner because I was

(01:21:38):
working the dining room.
I'd forget to eat, you know,lunch, and then I'd be ripping
through and anyway.
So I did this first fast to loseweight.
That's the bottom line.
There was no other thoughtabout anything else, it was just
shedding weight and I did.
I lost, you know, 25 pounds in10 days.

(01:22:01):
But there was no thought aboutrefeeding.
There was a refeeding and, as amatter of fact, that fast ended
on Thanksgiving and at the lodgewe did a massive Thanksgiving

(01:22:22):
dinner and it was it was servedfamily style and all of our
guests and Thanksgiving did endup getting and all of our guests
and Thanksgiving did end upgetting becoming busy.
But that year I think we hadmaybe 20 guests and for
Thanksgiving what we did was itwas a family service, family

(01:22:45):
style.
So we pushed all the tablestogether, everybody sat together
.
My mom and dad were already up,my gram was up, my aunt and
uncle, aunt Heather and UncleChuck, aunt Beth and Uncle Barry
, like I had my siblings,whoever, scotty, all of these

(01:23:05):
people that were coming up tohelp me close, they were all
there.
All of these people that werecoming up to help me close, they
were all there and you know,the guests were there and all of
the staff.
I had all of the staff come andwe all sat together as a big
family.
And mother, mother, mother,mother, did I ever lace into

(01:23:32):
that meal?
After 10 days, my mom come upto me.
She said you're gonna, you're,you're gonna plug your guts up
Like you need to, you need toslow down.
And um, uh, I, I made itthrough.
Uh, it was, it was fine, um butum.
This 40 day fast was waydifferent than that.
So my refeeding program beganat about day 34.

(01:24:05):
So day 30 on, let's see here.
I went out on February the 3rd,so that's 1, 2, 3, 4, 5, 6, 7,
8, 9, 10, 11 days before day 40,and bought and this was from

(01:24:30):
Harmony Foods, it's just ahealth food store I bought
organic and this was fromHarmony Foods, it's just a
health food store.
I bought organic plain yogurt,organic kefir, and kefir is
fermented milk, which issupposed to be one of the best

(01:24:57):
probiotics for your largeintestines on the planet.
In preparation for this andwhat I started to do, let's see

(01:25:20):
here.
On February the 9th, so that isT minus 1, 2, 3, 4, 5 days
before day 40.
Day 40.

(01:25:42):
I started with a fork and Iwould dip the fork into the
yogurt and I would take I tookone fork full, so it wasn't even
like a scoop, just a straight.
I would dip the fork in andthen I would eat one forkful of
the yogurt, one of the kefir,and I would take a tablespoon of
the fermented coconut water tostart to repopulate the gut

(01:26:08):
flora that I was lacking to helpin the digestive system, and I
slowly started to increase that.
So the next day I would taketwo or three forkfuls of each.
And I got to tell you, if youhave never had plain organic

(01:26:37):
yogurt and kefir before, afternot eating for 35 days, it is
exquisite.
The sour like I mean to startto bring back tastes and flavors

(01:26:59):
, even tastes and flavors thatyou didn't like before, even
tastes and flavors that youdidn't like before.
They're intense and they'rejust like.
I mean.
It was delicious Just dipping afork into plain raw yogurt and
trying it and tasting the flavorprofile of organic plain yogurt

(01:27:27):
.
Sour, oh sour you want to talksour, I'll tell you what but
delicious at the same time.
And then follow that up withthe plain kefir.
And the kefir is like afermented milk.
The yogurt, the consistency, isa little more stiff, right,

(01:27:50):
it's like yogurt.
The kefir is a little morerunny, more like a thick
buttermilk kind of, and thekefir is so much sweeter I'll
say I'm not sure if sweet is theright, less sour is probably

(01:28:11):
the best way to describe it andI really enjoyed the flavor
profile of organic kefir andeven before this fast, I would
periodically use organic kefirin salad dressings for me my

(01:28:32):
grandmother used to make.
She called it cucumbers andcream, but it was really
cucumbers and onions with a tinylittle bit of fresh garlic cut
up, put in a big bowl and shewould put salt, pepper, vinegar
and whole unpasteurized creamfrom the farm right, she had

(01:28:57):
access to the cream all togetherin a bowl and oh, from my
childhood it was delightful, itwas.
One of my favorite things wascucumbers and cream and the
longer the cucumbers stayed init they would become a little
bit flaccid kind of, and that'swhen it was the best.

(01:29:20):
But anyway, the kefir is a very, very close match to that and
for me, just eating that kefirand tasting that flavor profile
was just amazing, like all ofthese flavors, especially when

(01:29:40):
you're introducing them backindividually.
You're introducing them backindividually.
I read the jar on the fermentedcoconut milk and it said that
it's got a pungent.
The description on it was it'sgot a sulfuric smell and a
pungent taste.
And when I'm reading it in thehealth food store I'm like, ooh,

(01:30:02):
health food store.
I'm like, ooh, that's kind of,that's a, that's a.
That's a hell of a descriptionfor flavor profile.
But anyway.
So I remember the first time Itook the tablespoon which was on
on the, the, the 10th orwhatever day it was, and I

(01:30:22):
opened up.
I shook it real good, becausethat's what you're supposed to
do.
I opened it up and I waswaiting for this sulfur smell.
Like I mean, I grow chickensand have fresh eggs here at the
house and I know what sulfursmells like.
I didn't really smell thesulfur.

(01:30:44):
Well, I took a tablespoon ofthis, expecting it to be pungent
.
You know what it was.
It was delicious too, like Imean I know I haven't eaten in
in in 35 days, so just abouteverything.
A skunk's ass would tastedelicious, I'm sure, just about

(01:31:05):
everything.
A skunk's ass would tastedelicious, I'm sure, but I
really it was.
I'm still.
I still take it, but there wasnothing wrong with it at all.
It was a little bit sour, butother than that it was good.
So now what I'm doing is I'mslowly introducing probiotic
into my gut.
I also started taking Melissa'sgut.

(01:31:28):
My wife's got a.
She takes a probioticsupplement, so I saw that in the
fridge.
So I popped a few of those downtoo along the way.
And then on the 12th ofFebruary so T minus two I

(01:31:50):
started with vegetable broth,homemade vegetable broth and all
I did.
Now I'm getting all of thisinformation and these ideas from
a couple of sources.
Um, number one, um I I use chat, gpt, and I asked, I ask, um, I

(01:32:11):
ask it for uh, advice and um,um, it's pretty good, it's
pretty good.
And also, um, uh, the interweb.
Um, there's a couple of peoplethat do extended fasts and have
built these refeeding programs.

(01:32:32):
So I just, and the one thingI'm going to stress, if you
decide to do something like thisand again, I am not suggesting
that anybody should try this,but if it's right for you the
one thing that I can't stressenough is don't use just one

(01:32:55):
source of information.
Use as many sources ofinformation as you can find.
Use meditation, and let I'mgonna call them them God guide
you, um, but you can call, callit source, you can call it where

(01:33:20):
my ideas come from, whatever,but take as many sources of
information and choose thethings that are right for you.
Well, the one thing that I chosethat I felt was right for me
was starting with a vegetablebroth.
I started with the probioticfive days before and used all
natural sources you know whichones they are and then I started

(01:33:42):
with the vegetable broth on the12th, and the vegetable broth
was simply two whole organiccarrots.
I cut the top and the tip off,I didn't even peel it, I washed
it and I put two whole organiccarrots into about I don't know.

(01:34:05):
I think I ended up withprobably about a liter of broth
from it and four no, it was fourorganic carrots and two pieces
of celery.
The celery stalks were averageto large and the carrots were

(01:34:26):
average size, four and two andprobably a liter and a half of
water, with my pinch of grayCeltic sea salt in the water to
help her boil.
And I boiled those for I don'tknow, probably three, three and
a half hours, four hours,brought it to a boil quick, on

(01:34:49):
high, and then set it right backto simmer and just let it
simmer for four hours and thendumped the broth into a bowl and
I grabbed a spoon and I ate abowl of broth and the act of
actually having a utensil to eatwas wonderful and it and it, um

(01:35:17):
, it fools your psyche intofeeling like I'm.
I I'm not drinking, even though, like I mean, I could have put
that broth in a mug.
All it was was carrot celerywater and I could have drank it,
but the fact that I was able touse a utensil to eat was

(01:35:46):
awesome.
It was one of those thingswhere I um, it was a puree day.

(01:36:12):
So I took those fourmedium-sized carrots, the two
celery stalks, the little bit ofbroth that was left in the
bottom celery stalks, the littlebit of broth that was left in
the bottom.

(01:36:33):
I added cinnamon, which isanother spice that I forgot to
mention, that I was using on asemi-regular basis through the
40 days in my teas, becausecinnamon, again, is an amazing,
amazing spice for a raft ofdifferent things, but namely
balancing your blood sugar.

(01:36:53):
Cinnamon is wonderful for that.
So I was using cinnamon.
So, with the carrots and thecelery and the little bit of
broth that was left, I broughtthat back up to a boil.
I threw in a full teaspoon ofreal cinnamon.

(01:37:18):
Now, this isn't the kind ofcinnamon that you buy from
Zare's, that comes in the littlejar.
It's a different type ofcinnamon, a whole cinnamon that
I bought at the health foodstore and I bought a fairly

(01:37:39):
large.
But the taste and the flavorprofile and the smell of this
real cinnamon is outstanding.
It almost reminded me when Iopen the bag and I smell it and
these things are terrible foryou.

(01:37:59):
But you remember when you werea kid, you used to get the
little gummies that were shapedin like a Coca-Cola bottle and
they were like a Coca-Cola gummy.
Well, I'm sure they must haveused some synthetic cinnamon,
because this cinnamon reminds meof those little stupid candies.
So anyway, in the carrot waterand celery water, with the

(01:38:24):
carrots and celery, I put a fullteaspoon of cinnamon in there.
I also threw a teaspoon of currypowder, which is something that
I enjoy in certain foods, andthen took my wand blender and I

(01:38:47):
puree the shit right out of thatstuff.
Man, it was like pablum, and Iput that in a bowl and I got to
tell you.
Well, first of all, I kind offelt a little bit like I was
cheating because it was on the13th, so I had the carrots and

(01:39:09):
whatever on day 39.
But, having said that, I'm, I'mgood.
I'm, I'm good with it becauseI'm, I'm there and um, it was,
um, it was the nourishment thatI needed.
And that soup.
The moment that I finished it,I stood up, I walked right over

(01:39:32):
to my recipe box and I wrotedown that recipe, and since then
I've tried to make it again,but it doesn't taste the same.
I don't know whether it was thefact that it was so delicious
and the flavor profile.
With the cinnamon and a littlebit of curry, it was like a, and

(01:39:53):
with the carrots, the naturalsweetness of the carrots.
It was such a delicious soup.
Delicious soup, but I'mstruggling to figure out if I'm
not getting the recipe right, ifI hit it out of the park on the

(01:40:19):
first one, or if it was justthe fact that it's the first
actual, not even solid, likepuree pablum food that I had in
40 days.
And it was, it was delicious.
Anyway, I've made it since andit's not bad, it's good.
But um, uh, I'll never forgeteating that soup on on day 39.
And then on day 40, um, I had,um, um, uh, another another bowl

(01:40:47):
of soup and like folks, I'mjust like I'm talking one bowl
of soup for the day, includingall of my water.
That water regimen is still infull force on the refeeding
program.
Like I'm not backing off on thewater because I'm eating the
soup, I'm still solidly lockedinto that regimen.

(01:41:10):
And on day 40, I had avegetable soup, but this time I
didn't puree it, I cut theveggies up small and it was
actually something that I couldchew on and that again it wasn't
as good as the soup from theday before.

(01:41:32):
But that was the beginning ofthe refeeding program and the
following day it was again day41.
Now I'm on to um, um, a coupleof bowls of that vegetable soup
and I added in some spinach,which is your, your, um, your uh

(01:41:56):
, your leafy greens and um andthen um.
You know, you slowly start toget back in.
It was three days of softvegetables, steamed zucchini
with no skin.
Peel the skin, steam thezucchini and add a little bit of

(01:42:19):
it wasn't butter, I put ghee,the ghee which is like milk fat.
I'm a believer in butter, I'm abeliever in milk fat, I'm a
believer in natural fats likethat.
I wouldn't eat margarine.
I'll tell you a quick storyabout margarine.

(01:42:50):
I left a jar of margarine, likea margarine container of
margarine, out in the barn.
I don't even remember when Iwas a kid, why I had it or when
or whatever, or even if it wasme who put it out there, but
this margarine stayed uncoveredout in the barn at Graham's
place, graham and his wickies.
It had to have been there for amonth.
The flies didn't even go on it.

(01:43:14):
Nothing ate it.
And even as a younger kid Ilooked at that margarine and I
thought to myself if the bugsdon't eat it, it can't be good.
Right, you leave, you takefresh butter from the, from the
cream separator that Grahamwould make.
The flies would be all over theplace.

(01:43:37):
They couldn't wait to get to it, right?
But anyway, so I, um, I steameduh, the, the, the vegetables,
and a little bit of, uh, of umghee and a little salt, little
pepper, and oh, again, thosethree, those, those.
I've never had vegetables thatwere so flavorful and wonderful,

(01:44:00):
and then into my stews with alittle bit of meat.
And the meat in the soup is agreat way that, I felt, for me
to start back onto protein, ontomeat, because when I would make
the soup the meat typically wasleft over from dinner, so it

(01:44:25):
had been cooked already once.
Then you put it in the soup andit, and it boils in the soup as
well.
So it was, it was very soft andand um, and already broken down
a little bit, and a lot of the,the fat and protein has has has
left the, the actual meat, someof it anyway, and gone into

(01:44:47):
your bone broth and into thesoup and I was using in these
soups, like from day 40 on,wasn't vegetable broth, it was
my bone broth that I make withthe chickens.
I usually grow anywhere from 30to 50 roosters every year and

(01:45:08):
when we butcher them we do thatourselves and I process them.
So what I mean by that is Itake the breasts, I take the
thighs, I take the, thedrumsticks and, and I part out
the birds, which leaves me witha carcass of of the, the, the
body carcass right and and theneck.

(01:45:29):
One year I took the necks offbecause when I was a kid, at
Graminid's Wikis, we always usedto do this at the farm, but in
higher numbers and the neckswere always.
We always fought over the neckand and the feet believe it or
not, that was one of our treatswas a big bowl of chicken feet

(01:45:50):
and there's basically nothing onthem except for a tiny little
piece of meat and then a littlebit of cartilage, and really all
it was was a vehicle to get thesalt and vinegar into you.
But that's another story.
But after day 40, so with thecarcasses that I get from these

(01:46:10):
50 birds, or 40 birds or 30birds.
I've got one big pot that's sobig.
I just keep it out in thegarden, I flip it over, I use it
once a year to make bone brothand I clean it out.
It's stainless, it's like Idon't know 38 gallons or

(01:46:31):
something.
It's massive.
I bring it in the house and asI'm processing the birds, the
carcasses all go right into thatpot raw, into that pot raw, and

(01:46:54):
uh, I, uh, I use a turkey um um, a turkey um um propane burner,
like for the turkey boilers.
I throw this big pot on top ofit and, um, I use, I let it, I
bring it up to a slow rollingboil, a simmer, and I add water.
Over the period of this lastbatch man, I let her go, for it

(01:47:16):
was six days.
It was six days that I boiledthe bone broth, the other very
important thing that you need todo and with this broth I always
take a run through the yard.
I got gardens in multiple spotsand I'll pull dandelion roots

(01:47:36):
and burdock roots and whatever.
You know, lamb's quarter leaves.
A few years ago, from having thelodge and not being able to
look after my garden, the weedstook they just take over and I
got so pissed off.

(01:47:57):
I googled edible weeds inOntario and found that there are
so many things that you can eat, and so, you know, I
incorporate some of that stuffinto my bone broth, along with
carrots and onions and garlicand all of the other good stuff,

(01:48:20):
boil it for the six days, addwater as I'm going along and
then strain everything out.
You don't stir it.
That's the mistake I made.
The other key ingredient thatyou need to put into your bone
broth is apple cider vinegar,and I use the glug method

(01:48:41):
because it's such a big pot.
I just, you know, take a bottleof apple cider vinegar and I go
, let's give her four glugs,dump her over and she goes glug,
glug, glug, glug.
That's good, and then you know,but what that does is the
vinegar.
The acidity in that vinegarpulls out all of the minerals

(01:49:03):
from the bones, from thecartilage and from those
carcasses.
And then, once it's done, I letit cool a bit and then I strain
it through just the strainers,you know, like a mesh strainer,

(01:49:24):
and then I put it through acheesecloth for a second time
just to clean it up and take allof the sediment and debris out
of the actual bone broth andthen all of the bones and the
boiled, everything that getsdiscarded.
It goes and makes wonderful, uh, wonderful dirt, uh.

(01:49:46):
But the key thing with that toois I've got dogs so I gotta dig
a.
I usually dig a um a hole.
I got the invisible fence thatkeeps them out of my garden too,
because I got a lab and sheeats everything, like I mean she
eats my carrots, digs thecarrots out, the peppers, the
like.
I mean the dog eats anything.

(01:50:07):
So you got to be careful ifyou're getting rid of those
bones.
I bury them real deep, usuallyabout three feet deeper than
what the rototiller will turn up.
Anyway.
So back to this fast.
We got off on a tangent.
So back to this fast.
We got off on a tangent, thelast.

(01:50:28):
So that refeeding program isyour third stage, which I
thought was the most important.
But I realized that once youfinish and you achieve something
like this, you take a breathand you're like I did it, I'm

(01:50:49):
done.
And I forgot about thediagnostics.
I forgot about the journaling.
I forgot about the daily yoga.
Forgot about the daily yoga.
I forgot about all of thehabits that I had built over the

(01:51:11):
40 days and the old onesstarted to creep back in the old
habits of snacking and you knowI knew I was going to gain

(01:51:32):
weight back quick.
Today is the 25th of Februaryand since I finished my fast and
my weight when I finished my myfast was 191 pounds I had not

(01:51:57):
weighed 191 pounds since gradeeight.
I was 190 pounds in grade eightand I know this because I was
in the wrestling competition andI was about 25 pounds heavier
than everybody else in the wholedistrict and I wasn't overly
fat.
I was probably, you know, 5'9",190 pounds and I ended at 191.

(01:52:21):
And I ended at 191.
Now my weight loss reallyslowed down.
For the last week, on the 7th,I was 194.4.
So over 1, 2, 3, 4, 5, 6, 7days, two, three, four, five,

(01:52:52):
six, seven days.
So over the course of sevendays I lost 3.4 pounds.
I had been used to losing upuntil that point and it was
pretty much a well, it kind ofslowed down.
I was hitting plateaus where,you know, for three days I would
lose 0.6, one pound zero pounds, and then I'd hit on a 2.6 and

(01:53:12):
then, you know, 0.06.
I actually, on the January 31st, gained 0.2 pounds, but then on
February 1st the next day Ilost 2.2.
Those last seven days.
I lost 3.4 pounds over thewhole course of seven days, so

(01:53:35):
it really slowed down.
But the most important phasefor me is the phase that I'm in
right now and I didn't realizeuntil I had gained back about
eight pounds that I was like, ohshit, and that was in a week.

(01:53:58):
And I knew and I think part ofit was my mental state, and
throughout this whole thingthere were a couple of people
that I talked to a lot aboutwhat I was experiencing and my
experience and doing this stuff,because both of them have had

(01:54:19):
experience doing the 10-daycleanses, and one it was Patrick
Tryon and the other is is AngeViola, and you know I was
telling Ange in the last weekand and he's just a wonderful,
wonderful person, oh, and thereto support, never, you know,

(01:54:40):
just just the, the, he, he.
About halfway through hereminded me that you know, know,
everything is good inmoderation.
I think he was a little worriedabout me.
To be honest with you.
My mother was like, oh my god,you gotta eat.
When are you gonna start eating?
Like to the point where she waslike it would, it would piss me
off.
I'd have to tell her.
I'd have to tell her to, to, ina nice way, piss off and leave

(01:55:05):
me alone, right?
But with Ang, you know he'sbeen there, he's done.
I'm pretty sure Ang has done 15days, which is a great
achievement.
And he said, you know,everything in moderation is good
.
And that's all he said to that.
But boy, oh boy, once I gotclose to hitting that 40 days,

(01:55:27):
he was like brother, you aredoing awesome, Just make sure
you're safe.
And you know, I'm real proud ofyour achievement.
And you know, it wasn't so muchthat, but it was.
The key part of this is phasefour and I'm going to call it

(01:55:52):
the hangover, and it's the partwhere you forget the habits that
you were in.
And it wasn't until about aweek after and I had stopped
yoga, I had stopped doing theWim Hof just because, you know,

(01:56:13):
I don't even know, I don't knowwhy.
I think I might have got oneday in.
And then I got back to it andduring one of those Wim Hof
sessions it came to me in themeditation or right after it was
.
Like you know, you've worked sohard at doing this and the

(01:56:37):
cravings like once you starteating again, the cravings are.
So they come back full forcethey do.
But I was hoping that the 40days would break those cravings.
And, by the way, folks thiswater fast, I'm just going to
remind you.
It didn't include things likecaffeine.

(01:57:00):
I still haven't went back tocoffee at all no caffeine.
No caffeine, no alcohol.
I did.
I had a couple of beers on theweekend.
On Saturday I curled in a bondspiel, a memorial bond spiel for
Tommy Little.
A good buddy of mine passed afew years ago and I curled with

(01:57:21):
him for quite a few years.
And another fella, gordie Brownand Matt O'Brien, chaudiere,
guide extraordinaire, and I andGordie and his son curled in the
second annual Tommy LittleMemorial and we kicked the shit

(01:57:41):
out of everybody.
We won it all.
So I had to have a beer or two,and they were cream or on draft
and they were delicious.
Man, I'll tell you what, andI'm not a beer guy Like I mean.
And since then I've had noalcohol at all.
No, no, no, nothing.
I shut her all down.

(01:58:03):
No nicotine.
And I, through the 40 days I had, I did decide that I was going
to have two cigars, two Coltswith my good buddy, mark Plante.
And Mark was he didn't want todo it kicking and screaming, but

(01:58:25):
it was.
He hadn't been to my house tovisit in two and a half years
and I was bound and determinedto have a cigar.
And yeah, I'm pretty sure thatI've kicked that habit and I
don't want to ever take it forgranted because I've been there.
My mama didn't raise a quitterand I've tried many, many times

(01:58:50):
to quit and it's always creepedback, but I'm pretty sure I've
got that one kicked.
I have no want for that at allto continue.
The diagnostics was part of thatkey revelation.

(01:59:11):
To continue to do the yoga andthe Wim Hof was a key part of
that revelation.
And it is the most importantpart of this hangover because
your routines are changing againand I had my blood pressure

(01:59:36):
down to 84.
On February 6th, 139 over 88.
Those are outstanding,outstanding numbers.
And after the fast and after Ibegan to eat, I didn't take my

(02:00:03):
blood pressure up until let'ssee here.
I took my blood pressure onFebruary 24th.
Yesterday was the first day.
I'm pretty sure I took it oncebefore, but what day was it?

(02:00:31):
I know I did.
Anyway, I took it once before.
I didn't write it down becauseI didn't like it.
It was high again and thatwould have been maybe four days
ago.
I took it yesterday and Ididn't take an average, but I'm

(02:00:57):
going to give you the lowest was148 over 101.
So it has come back and it'sgot higher.
That bottom number is still andthe top number it's not where
it was, but it's a concern.

(02:01:18):
So that journaling is key tokeeping you motivated to
diagnose what's going on.
So now I'm convinced that theblood pressure has something to
do with the food sensitivity,because something that I've

(02:01:40):
started to eat has caused me myblood pressure to start to rise
again.
And this is all unmedicated.
I'm supposed to be takingmedication, but again I'm.
I'm very.
I don't like that whatsoever.
Um, I was doing it before, butnow I'm, I'm not.

(02:02:01):
I want to figure it out.
So I've got another appointmentwith Gary and I actually had an
appointment.
Before I sign off.
I had a second appointment withGary and it was on let's see
here.

(02:02:21):
It was on January, so the firstone was January 14th.
I had another one with Gary onFebruary 5th and the difference

(02:02:42):
in my blood was uncanny.
It was beautiful.
The sugar in my blood was notthere.
I knew that already.
The whole experience was greatand it gave me the confidence to
keep on going with it.
All of the detoxing that I haddone.

(02:03:06):
There was still signs ofdetoxing, but my blood was very,
very clean and I've got anotherappointment to go back to have
a look at it again.
So I'll have the start, themiddle, the near finish and then

(02:03:27):
about two weeks after I starteating again and hopefully
that'll give me some clues onwhat my issue is.
But because I'm now thinkingabout being healthy and that was
the original reason I'm sick ofbeing sick my blood sugar has

(02:03:48):
been pretty good.
I'm in the sixes.
I'm not in the fours, but I'min the sixes and that's good.
That's good with not very manyspikes, although I've been good
to be not eating processedanything, which is huge.
But the key to the hangover ismaintain the good habits that

(02:04:22):
you've built For me, the goodhabits that I've built Drink
water, keep the regimen going.
I'm not drinking nine liters,but I am drinking five and I'm
still starting my mornings withone liter while I'm lying flat
on my back right.
I'm not putting the salt in thewater because the food that I'm

(02:04:43):
eating has salt in it and I'mcutting has salt in it and I'm
cutting my salt intake back.
I've been a salt guy my wholelife.
My mother has been on meconstantly you eat too much salt
.
I never believed that salt wasa bad thing.
There's lots of literature outthere that say salt is not the

(02:05:06):
cause of hypertension in mostpeople, but I gotta know.
So the next project, afterdoing all of this research and
all of this diagnostics and thisprocess, is reducing my salt

(02:05:29):
and seeing if that is what hasbeen driving my hypertension so
well.
Folks, on that note, on thatnote, I have taken up far too
much of your time and again Ithank you if you've made it this

(02:05:50):
long.
This health journey issomething that began with me at
the lodge.
It is something that is key andyou can tie this to every facet

(02:06:23):
of your life and anybody outthere that never, never too late
to start.
It's always better to startbefore you're chronically ill.
But listen, start now, eat well, look after your body.
Start now, eat well, Look afteryour body.

(02:06:51):
And it is such a hard thing forme to sit here and come off like
I'm preaching because listen,man, I know how difficult and
how addictive food is.
Food has been my biggestaddiction bar none.
You take nicotine, you takemarijuana, you take alcohol, you
take whatever you want to takesex, any addiction that you have

(02:07:15):
ever had, and for me, food isthe most difficult, difficult
addiction and it is the mostdangerous and it I believe that
that um, um, it is every bit asdangerous as smoking and alcohol

(02:07:37):
abuse.
When you abuse um, um highlyprocessed foods, and the problem
is there are more people outthere and more big companies out
there designing food to makeyou addicted, and it's hard and

(02:07:58):
it makes you sick.
So, listen, good luck on yourjourney.
I can't tell you how to do it.
I can only tell you that youcan do it and um, do your
research.
Start slow and um, god speedfolks.
Um, I truly, I truly hope thatum somewhere out there.

(02:08:23):
Um, this story has touchedsomebody because it's been for
me close to 20 years in themaking, right, but anyway, love
y'all folks.
Thank you so much for getting tothis point in the podcast.
I know it's a long one and ifyou have any questions, don't

(02:08:46):
hesitate to reach out to me atsteven, at fishincanadacom, and
thanks again for listening.
For anybody out there lookingto partner up with us, willie
and I have a great deck fordiaries, and not only that a
great deck for the OutdoorJournal Radio Network and the
Fish in Canada television showNetwork and the Fish and Canada

(02:09:06):
television show.
Speaking of the Fish and Canadatelevision show, get on over to
fishandcanadacom and get yourvotes in on all of those
giveaways.
You can't put enough ballots inthe box, folks.
The more ballots, the morechances to win.
Get some awesome stuff.
Garmin's always a great personover there or company over there

(02:09:31):
giving their beautifulequipment away, so get in on
that and folks.
Thus brings us to theconclusion of another episode of
Diaries of a Lodge Owner.
Stories of the North.

Speaker 5 (02:09:47):
I'm a good old boy, never meanin' no harm.
I'll be all you ever saw Beenrailin' in the hog since the day
I was born, bendin', my rockStretchin stretching my line.

Speaker 4 (02:10:07):
Someday I might own a lodge, and that'd be fine, I'll
be making my way the only way Iknow how, working hard and
sharing the north with all of mypals.
Boy, I'm a good old boy.

(02:10:27):
I buy the large and live mydream.
And now I'm here talking abouthow life can be as good as it
seems.
Yeah.
Yeah.

Speaker 1 (02:10:45):
When you're in the wilds of northwestern Ontario
you need gear you can trust anda team that's got your back.
That's Lakeside Marine in RedLake, Ontario Family owned since
1988.
They're your go-to pro campdealer, Built for the north.

Speaker 3 (02:11:08):
From Yamaha boats and motors to everything in between
.
We don't just sell you gear, westand behind it lakeside marine
rugged reliable ready.

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Episode 86: What I Learned from 40 Days of Fasting

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