Shyla's Guide to Electrolytes, Fiber, Balanced Nutrition and Poop!

Episode Transcript
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Speaker 1 (00:00):
Hey everybody, welcome to the podcast in
moderation, episode 47 orsomething like that.

Speaker 2 (00:06):
Close enough it might be half that I don't know,
doesn't matter.

Speaker 1 (00:11):
But what does matter, I'll tell you, is we have a
tremendous guest which we'vebeen told we haven't been doing
very well at introducing ourguests, and you know what?
I actually agree, we're notreally good at that.

Speaker 2 (00:20):
So, shaila, we've got you, we've got Shaila.
Today she's a registereddietitian.

Speaker 1 (00:26):
Why don't we let her introduce herself, because she's
probably better at that than Iwould.

Speaker 2 (00:30):
Well, that would be nice, because this is my first
time meeting her as well.
So you know, liam has told meabsolutely nothing about you, so
please introduce yourself.

Speaker 1 (00:39):
He's probably.
You probably should talk aboutyourself a little bit on our
podcast, like that.

Speaker 3 (00:43):
You know that might be helpful.
I'm Shaila.
Yeah, I'm a dietitian, I'm fromMaryland, and what else should?

Speaker 1 (00:53):
I even say what got you interested in food?
Why, why, why you becomedietitian.
Why you be dietitian?

Speaker 3 (00:57):
I was like a really hardcore vegan in high school,
like very much so.
Every I met Dr like everybodyknew you were vegan.
Everyone knew I was vegan.

Speaker 1 (01:08):
If someone's vegan, they know you're vegan.

Speaker 3 (01:09):
Like everyone knew I was vegan and it was everyone's
problem.
I met Dr Gregor.
I met Dr Barnard.

Speaker 1 (01:15):
You did See, I didn't even know this.
I'm there, we go.

Speaker 3 (01:19):
I've met all of them, I've worked with them, I've all
to everything.
I've news articles writtenabout it.
It's just so, yeah, so that's.

Speaker 1 (01:27):
And then I'm assuming that all came crumbling down at
some point.

Speaker 3 (01:30):
It did.
You know I would call it.
It actually crumbled down,though, like what.
I became a RD in June.
I'm a very new RD and then, butlike I saw me being in twenty
twenty one, so like this is, Idon't know, kind of new.

Speaker 1 (01:43):
So yeah, I mean not that.
So now you just infiltrate thevegans and you take them down
from the inside.

Speaker 3 (01:48):
So essentially no, but sometimes I'll get like hate
comments from vegans and I'mlike I know who you are, I know
what you are, I know thearguments you're using and it's
really not wise right now likethis.
Don't be like this.

Speaker 1 (02:01):
Don't be like this with me.

Speaker 3 (02:02):
I have sympathy for you.

Speaker 1 (02:03):
We're here, I name myself the plant slant and I say
to people like coming after me,I'm like listen.

Speaker 2 (02:09):
I'm trying to give people more place, but I'm not,
could I just I hate to tell youguys this.
I hate to tell you guys this,but there is a very strict
carnivore in this room with me.
That's like getting reallyupset that you're talking about
veganism.
I mean, he is so upset rightnow.

Speaker 1 (02:28):
And he's leaving the camera right now.
He's so mad, he doesn't want tobe seen.

Speaker 3 (02:32):
I used to eat it because earlier he was like
attacking the microphone.

Speaker 2 (02:35):
He knew it so yeah, yeah, you knew it.

Speaker 3 (02:38):
I mean that is interesting.
And I mean I have I experiencedsome health issues.
I didn't want to think my dietwas part of it, so I did
everything I could.
I said, hey, what if?
I maybe expanded a little bit,what if, what if?
And I started to feel a littlebetter.
And here I am.

(02:58):
So and I still eat a lot ofplants.
I still have a lot of heavyplant based days.
Sometimes I accidentally eatvegan all day, it happens.
But yeah, now I'm like superinterested in just like I don't
know.
I've always just beeninterested in eating everything.

Speaker 1 (03:12):
It sounds like the name of an album cover or
something like that Basicallylike literally like sometimes
that's my like my lunch today.

Speaker 3 (03:17):
Like it was like it's just, it's just what I packed,
so like I had no idea what Imean.
It's just like.
So now I just think about fooda lot differently and I'm not so
like freaking dogmatic aboutreally anything OK, and I feel
like as a dietitian in practicethat's very important for me and
I try to convey that on my page.

Speaker 2 (03:34):
It's very important because fish is delicious.

Speaker 3 (03:37):
Fish is very much, post a lot of seafood videos.
Maybe, rob, you'll see as youlook my content out.
But yeah, I post a lot aboutseafood because I like it.

Speaker 2 (03:43):
Good, that's good.

Speaker 1 (03:45):
I will say I you know , being in school right now to
be a dietitian in schoolnutrition, it sort of forces you
to release some of yourdogmatic ideas.
Because I mean, I, when Istarted getting interested in
nutrition, I was like obsessedwith finding like the holy grail
of diets, like, oh, I'm goingto find the best diet that's
like going to solve all theproblems and help the people.
And then you kind of get intoit and you're like, ah, fuck,

(04:08):
nope.

Speaker 3 (04:09):
Everyone appears to be different which is weird.

Speaker 1 (04:11):
I didn't know that before.
Apparently, everyone'sdifferent and it has is in
different situations.
So you kind of just have tohelp people you know, one on one
, which is kind of difficult,because then you get into social
media and you're like oh, I'mtalking to thousands of people
now, so I don't, you know,you've experienced this, shiloh,
I know, I saw it here mostrecently where it's like you'll

(04:32):
say like hey, this is healthy,and people like it's not healthy
for me because I'm allergic toit.
And you're like well, yes.
Please.
I understand it's like peanutsare good, but if you're going to
die from eating peanuts, Iwould suggest you don't.
You don't eat peanuts.

Speaker 3 (04:47):
I'm allergic to peanuts.
Am I going to tell everyone tonot eat peanuts?
Absolutely not, because I havecommon sense.
I'm not going to say that's not.

Speaker 2 (04:54):
Well, that means you're doing social media wrong.
You're supposed to fearmongerthe peanuts because you're
allergic to them.

Speaker 1 (05:00):
I mean, if you were going to go full on Paul
Saladino, carnivore MD and justbe like, yeah, it's got gluten
and people who have glutenintolerance have problems with
gluten.
Therefore, everybody does Verysimple yeah, there we go.

Speaker 3 (05:10):
Yeah, I'm not going to say broccoli is horrible
because it can, because it hasgoitrogens in it and it's going
to you know, it makes peoplefart a lot.
Going to do that?
Oh.
And now people are like oh, Ihave hypothyroidism, no, I can't
eat broccoli.
He's going to mess with my lifeLike oh my gosh.

Speaker 1 (05:27):
Well, that brings me, ok, that brings me to the thing
I think we need to start thisconversation off with, and I
think we all know, because youknow it's really been on our
minds recently, I don't think Ieven have to say it.
So, shaila, just take it awaywith what topic we need to go
over.

Speaker 3 (05:40):
What Fibers that what it is?

Speaker 1 (05:44):
It is that it's close that?
No, I want to start thisfucking podcast with a
sugar-free gummy bears.
Motherfucker.

Speaker 2 (05:50):
I have been thinking about these damn sugar-free
gummy bears?

Speaker 1 (05:53):
for a long time now in the reviews.
Please, if you're listening tothis podcast and you haven't
seen the reviews for sugar-freegummy bears, please stop
listening.
Let's go listen to that.
Pick back up, because it is.
It's a trip.
It's an absolute trip.
So, essentially, sugar-freegummy bears are used by making
sugar alcohols.
Now, shaila, correct me if I'mwrong here from my understanding

(06:16):
, sugar alcohols cause GI upsetfor a lot of people because they
digest more slowly andtherefore they ferment in your
gut and they can even draw more,more water in which can give me
a laxative Like yeah, so firstfor people.
you know there's stories ofpeople eating like a whole bag

(06:37):
of them and not realizing thateveryone's different.
I can handle sugar, alcohols.

Speaker 2 (06:42):
Yeah, I was going to say that.
Then there's us and we're justlike snacking on the bags of
them and just like whatever sodon't do that, people Don't do
that if you haven't been eatinglots of fiber.

Speaker 3 (06:52):
I feel like you have like a stomach of steel or
something I really do.

Speaker 1 (06:56):
Yeah, I can't remember the last time I really
like ate something was like ohno, I'm upset like I can just
plow through.
Food, not food, grass, doesn'tmatter.

Speaker 2 (07:05):
I'm sure I could eat it and just be told he's
actually talked about eatinggrass on this podcast before I'm
all about eating cheap.

Speaker 1 (07:11):
And what is cheaper than the most abundant place?

Speaker 3 (07:13):
you can go and grab outside, absolutely.
We talk about fiber.

Speaker 1 (07:18):
We never talk about grass.
I'm just saying.
I'm just saying, you know,we're all about affordability.

Speaker 3 (07:24):
Plant on social media and said grass was
anti-inflammatory, thousandswould go outside and try.

Speaker 2 (07:31):
We found our new product to talk.

Speaker 3 (07:34):
Like grass.

Speaker 2 (07:36):
Use all the picture made of grass.

Speaker 1 (07:39):
I mean it's green, you just blend it up.
I'm just saying, like itwouldn't be, it wouldn't sell
awful, like that's all.
I'm saying we wouldn't.
We probably wouldn't bemillionaires, but we do.
Ok, we've been saying yeah, butyeah, but yeah, you know the
sugar.
I'm just selling it anyway.
Frey, by listening, you got tolook up like the Haribo sugar
free gummy bears Like I, andit's similar with them.

(08:01):
Have you seen like yes, haveyou guys seen smart sweets Like
I'm in a problem.

Speaker 3 (08:05):
They have it in Canada, so yeah, we do yeah,
smart, we surprise, we do.

Speaker 1 (08:09):
I'm actually, I'm really surprised.
Whenever Canada has anything,I'm like, oh good for you guys.
Yeah, you're awesome, you'vegot a thing, a shiny new toy you
can look at.
So the smart sweets aren'tsugar alcohols, but they do have
a tremendous amount of fiber inthem.

Speaker 2 (08:28):
Yeah, they're tapioca starch, aren't they?

Speaker 1 (08:30):
Typically tapioca starch.
They can have different ones inthere and they use other
sweeteners stevia, allulosestuff like that, which I want to
sort of back to allulose in asecond, because I've been
getting a lot of people askedabout that.
But yeah, the smart sweets,they just have a lot of fiber in
them which again can kind ofhave that laxative like effect,

(08:51):
and I definitely want to getinto fiber a little bit here.
So you know, shaila, what'syour take on like the, because I
get asked about all the time.
I'm sure you do the foods withlike added fiber, the smart
sweets, that sort of thing.

Speaker 3 (09:03):
Right, I know I've been getting a lot of questions
about that like olipop, olipop,like yeah, all that stuff, and I
just feel like let's just calla spade a spade.
Most people are getting about10 grams If I'm being generous
of fiber yeah, if you're beinggenerous that's impressive.

Speaker 1 (09:21):
It's impressively bad like.

Speaker 3 (09:24):
So let's be real.
But you know, those addedthings A I kind of feel like
people like that that don't havethat much fiber normally
probably would not benefit fromsomething like a SmartSweets,
because it might mess them up.
Because if you eat eight gramsand all of a sudden you're
eating 20 and one sitting andthis is your one day and month,
years of having 20 plus grams offiber.

(09:46):
You're probably gonna have somediscomfort.
It's probably gonna make youfeel better.

Speaker 2 (09:49):
Oh yeah.

Speaker 3 (09:50):
And really it's like products like that keto breads,
you know, smartsweets, stufflike that that have like a lot
in one thing, versus if you gotit from Whole Foods, you'd have
to eat a pretty significantamount to reach that high of an
amount.
So that's like my one thingwhere I'm like you know, at
least be aware of that if you'regonna eat those.
Otherwise, though, I feel likeyou know, like olipops have like

(10:10):
what.

Speaker 2 (10:12):
Eight grams.

Speaker 3 (10:13):
Eight grams yeah, hey , if that gets your number up.

Speaker 1 (10:18):
Right.

Speaker 3 (10:19):
Okay, you know what I mean.
Preferably you get this fromWhole Foods, preferably we get
this in Lifestyles twigs.
Third, though, as you said inyour recent video, Liam, those
eye pops are like $3 again, andI know this because I like them
and it's annoying.
You know, it's like for a lotof reasons, I feel like people
shouldn't rely on those products, even though, like you know,

(10:42):
numerically they can help youreach a number.

Speaker 1 (10:43):
But, like you know, yeah, I mean, when it comes to
olipop, it's the price more thananything.
Every time I look at it, evenif I'm buying one for a video, I
stare at it before I buy it.
And I'm like there's no waythis price is real.
Like there's no way they'recharging $3 for a goddamn can of
healthy soda, like just fuckinggive me I'm buying a bullet

(11:05):
though I can get, though it's soI'll buy one, like I'll buy one
for a video and I'm like Ibetter get this right on the
first take, like when I open itup because I don't have another
one to open up, because I'm notbuying, I'm not paying $6 for
two cans, I just I can rant therest of the episode about how
much this cost.

Speaker 2 (11:24):
Two cans of soda would cost me my entire savings.
For the entire thing, I earnoff a TikTok.

Speaker 1 (11:32):
I'll look at this.
I've got 18 grams of fiber andit tastes shitty.
Okay, some of the olipopstastes fine, the grape is fine,
but most of them Grape is good.
Grape is good.
I like grape.

Speaker 3 (11:41):
Well, just my favorite.

Speaker 1 (11:43):
But there's other ones that I was.
I couldn't drink, I had to getrid of, yeah, so just be careful
that the number.
The other thing I wanted to say, though, is a lot of the foods
with added fiber are solublefiber.
So the smart sweets we weretalking about soluble tapioca
fiber and soluble fiber.
Do you want to?
Why don't you give us like alittle intro?
Can you give us a little introand the difference between

(12:04):
soluble and insoluble fiber?
Maybe Jala?

Speaker 3 (12:07):
Yeah, so soluble fiber basically acts like a gel,
draws water and basically turnsinto gel.

Speaker 1 (12:14):
Think of chia seeds when they're soaked in water.

Speaker 3 (12:16):
You put chia seeds in the milk in, and then it goes
like that that's soluble fiber,insoluble fiber.
On the other hand, it justreally adds bulk to your stool.
Water is not going to absorb.
It's really going to come rightthrough you as it entered
Soluble fiber ish in the sameway as well, but that's going to
undergo something called shortchain fatty acid conversion.
So basically, that's the fiberthat offers some sort of benefit

(12:40):
as far as gut health, flora,things like that.

Speaker 1 (12:44):
Right, so that draws in water.
Soluble fiber will bring inwater.
So, if you have, I think thelilies gummies have like 25, 26
grams of fiber in a little bag.
Yeah, there's 70 calories.
So you're looking like ooh 70calories.
I could eat three bags of thisand be fine.
No, you will not be fine.

Speaker 2 (13:01):
You will have stories to tell to your children than
their children's children.

Speaker 1 (13:05):
But you will have a lot of calories that day, that
is true, but it draws a lot ofwater in it and you end up
fighting for your life in thebathroom.

Speaker 3 (13:12):
Exactly because and that's another thing I always
advise, like when I speak topeople and stuff who are trying
to up their fiber intake pleaseup your water intake, because
you know it happens to kind ofbe that way that a lot of people
who don't eat enough fiber alsodo not drink enough water.

Speaker 2 (13:25):
Right, and that's such a great reason why
vegetables are a great way toincrease your fiber intake.

Speaker 3 (13:30):
I thought we were going back to olifiber and water
Booth comes with water.

Speaker 2 (13:34):
I'm sorry olipop is out of my price range here,
people.

Speaker 3 (13:38):
It's like 10 bucks a can in Canada.
Like how much.

Speaker 2 (13:42):
Right, I think it's like six, maybe five.

Speaker 1 (13:48):
You put down payments on olipop and I'll be back.
I'm going to get this, can Ipromise One of these days?

Speaker 3 (13:55):
Oh, it tastes, terrible.
Lay away, lay away.

Speaker 1 (13:59):
Oh shit, that's fucking great.
I'm going to ask for Christmasbecause that's all I get.
Anyway, all right, we'll onlytalk about the expensive olipop
a few more times, I promise.
Now I want to get into.
So we're talking aboutinsoluble fiber.
Now that is correct me if I'mwrong.
I believe what you get in ketowraps and stuff like that, I
believe they use a lot ofinsoluble fiber in the wraps.

(14:23):
So, as far as I'm aware and Ihaven't looked this up in a
minute but soluble fiber doescontain some calories in it.
It contains about two, Ibelieve, ish calories.
For anyone who doesn't know, agram of carbohydrates contains
four calories per gram, whereasa gram of fiber soluble will
give you about two calories pergram, whereas insoluble fiber

(14:45):
correct me if I'm wrong here,but that's basically none right.
Our gut bacteria can feed offit in our election test, but it
doesn't give us calories.

Speaker 3 (14:53):
Wait, are you talking about soluble?

Speaker 1 (14:54):
or insoluble, Insoluble fiber, sorry yeah
insoluble?

Speaker 3 (14:55):
yeah, it's basically nothing and that's why in a lot
of keto wraps and stuff likethat, like people who follow
keto diet, they bank on those,like basically just being
insoluble and not having thecalories and stuff.

Speaker 2 (15:08):
That's why your corn's still in your poop, yeah.

Speaker 1 (15:13):
Imagine if the imagine smart sweets did the
same thing you just like littlegummies.
You're like oh, I knew I hadsome smart sweets.

Speaker 3 (15:20):
Oh my god.
And then the calories, becausesome people like I've had people
in my fiber videos be concerned.
They're like wait, the solubleis calories.
So I'm like it's two calories agram.
And also it's just to accountfor short chain fatty acid
conversion.
Right.

Speaker 1 (15:35):
You're good, so I say you know it's better.
If you're like countingcalories and you want to get
really dogmatic and count likethe soluble fiber is insoluble
fiber, go ahead.
Sounds like a nightmare to me.
I'll hard pass.
But yeah, so they both have.
And people ask I get asked alot like which one's better?
I'm sure you asked that.
I mean they both have thebenefits, right?
Do you have anything to sayabout?

Speaker 3 (15:57):
I feel like they both .
Like technically I don't, and Idon't even like to get
technical just get fiber.
But like technically it'srecommended to get more
insoluble fiber, just so you canbasically have shaped formed
poo.
So, like most, like so manywhole plant foods have both.
So I, you know people haveasked me like how much should I

(16:18):
give each?
Like if you're eating wholeplant foods, like you're likely
going to get both in each food.
Like sometimes some foods havemore soluble, some foods have
more insoluble, but a lot ofthem have both, kind of for that
purpose.

Speaker 1 (16:31):
Like I mean that sounds awful to me.
Like, okay, I'm going to planmy day around like how much
soluble versus insoluble fiber?

Speaker 2 (16:38):
That sounds fucking awful, I'm going to plan my day
around my poop, yeah, so.
I mean this is slowly becomingthe second poop episode Well we
knew that from the start goinginto this.

Speaker 1 (16:47):
Why do you know what's happening?
There's no chance.
Well, listen, we, none of uswant carnivore poop, right?
None of us want like these hardlittle little like fucking deer
or whatever.
Okay, but like, planning yourday around which one you're
going to get more of, just tryand eat a variety of foods.
And that's why, you know like,even when it comes to added
fiber, I'll have some likegummies that have soluble fiber.

(17:08):
You have some wraps that haveinsoluble fiber.
You're getting a little bit ofboth.
Um, you know like, and thething I really I want to make
sure and I'll make sure you backme up on this is the biggest
thing you can do when it comesto fiber, because I I get so
many comments of people like itdestroys me, it wrecks me, it
does all these things.
You have to slowly add fiberover time, like you cannot just

(17:29):
go straight to getting those 25grams or whatever it is.
Try and add a few more thingswe've talked about before.
I'm sure we can.
We could spit fire a fewoptions like popcorn and whatnot
.
Yeah, that you could slowly addsome fiber in and that will let
your.
You know, we don't understandthe gut microbiome, as far as
I'm aware all that much, but wedo understand it takes time for
it to shift and change.

Speaker 2 (17:49):
So here's what you need to do you need to buy one
of those uh pet treat dispensers, fill it with the gummy sweets
and only allow yourself to haveone a day.
One treat a day.

Speaker 1 (18:01):
I can just see someone like just turning it
over and over.

Speaker 2 (18:06):
I can get more of these?

Speaker 1 (18:07):
Oh my God, that would be great.
Imagine someone comes to yourhouse like what's with the
listen?
Just don't just leave me alone.
Okay, I'm working on my poop,just that's all you need to know
.

Speaker 3 (18:20):
You know my last comment, but you know I'm I'm
kekeying and hollering, but mypoop is very important to me.
It really is, and I take pridein it.

Speaker 1 (18:30):
It's as important what goes at this end that comes
out.
The other end Got it.

Speaker 2 (18:34):
What can I say?
I mean, you don't want to bedistracted while you're sitting
there scrolling TikTok.

Speaker 1 (18:41):
What?
How many people don't like?
A ton of people get like heartattacks just from bearing down,
like pooping, like.
That's why they want to givefiber to like the elderly
they're like let's just makesure you don't have to bear down
and have a heart attack on thetoilet.
So please get your fiber in.

Speaker 2 (18:55):
So, yes, slowly, that's an excellent question for
when we have Dr Al-O on.
Yeah, just how many heartattacks happen.
We got to get Dr Al.

Speaker 1 (19:03):
How many?
First question would Dr Alcomes on how many heart attacks
happen because of pooping?
That's what I'm talking about.
But yeah, so you slowly addfiber in.
And another thing I've seen isthat you know fermented foods
can actually help, kind of,basically fermented foods kind
of act as a probiotic.
You know, adding bacteria waswhere fiber is generally known

(19:26):
as a prebiotic, which feeds thebacteria you have.
So possibly and this stillneeds more research but adding
in fermented foods like kimchi,kombucha, like what are you guys
have like favorite fermentedfoods?

Speaker 3 (19:41):
I'm a kimchi gal.
I get the big one from Costco.

Speaker 1 (19:44):
Yes, the big one from Costco is like you guys have
cost, canada has Costco.

Speaker 2 (19:49):
Yeah, that's another thing Canada has.

Speaker 1 (19:51):
Okay, yeah.

Speaker 2 (19:51):
Yeah.

Speaker 3 (19:53):
We got Costco.
Do you have the kimchi Swedenthis summer and Sweden has a
Costco.

Speaker 2 (20:00):
A Costco.
Ironically, they don't onesingle.

Speaker 3 (20:03):
Costco.
I was shocked.
I was, it was beyond me.
I was shocked.

Speaker 2 (20:08):
Good job Canada.
We're doing better than Sweden.
We've got more than one Costco.

Speaker 1 (20:13):
So yeah, kim chi is awesome.
I mean, you know, like all thefermented foods, even yogurt can
add, you know, probiotics allthat's yeah by adding that into
your diet.

Speaker 3 (20:23):
Fear fears a good one .

Speaker 1 (20:24):
Kaffir is a good one.
Yeah, that's it.
So that's a fermented dairydrink.
Think of it kind of like gogurt.

Speaker 2 (20:36):
What about Bobby's colostrum?

Speaker 3 (20:39):
oh, the color Osterman that is a trip his zone
.

Speaker 1 (20:43):
Well, you know he works.

Speaker 2 (20:44):
No, he um yeah.

Speaker 1 (20:47):
Arm, arm rope man.
What a fucking terrible namefor a company like.
Forget the whole.
We're taking colostrum fromcows and giving it to people and
we're telling him it hashelping him think.
Fuck that.
The name is just terrible onits own armra.

Speaker 2 (21:00):
Like that's even hard to say, yeah it's five letters,
and two of them are ours.

Speaker 3 (21:05):
Stop say yeah, yeah, all great options.
If you, you know, don't want todrink colostrum, just totally
more mall if you don't want topay a hundred dollars, I'm not
joking, it's fucking hundred.

Speaker 1 (21:18):
Forget the ollie pop.
Three dollars, three fuckinghundred dollars a jar, get out
of here.
Um, but by adding fermentedfoods and it can kind of, you
know, help your gut microbiomethrive, flourish, all that great
stuff.
And then adding in the fiber,slowly, over time, can adjust.
Because it's funny, because allthese Carnivore people will
talk about like how ourancestors only ate meat, which

(21:41):
most of us know now like it's.
That's bullshit.
It's dependent on a widevariety of factors where people
were located, oh yeah, but ifyou look at a lot of the tribes,
it's like a hundred grams offiber a day, up to 150 grams of
my birthday.

Speaker 3 (21:53):
Yes, I actually recently learned that, maybe
like a year ago, and I was likeLot just.

Speaker 1 (22:01):
Or like just and there's no ollie pop, which is
just right, do it.

Speaker 3 (22:09):
How did they do it?

Speaker 2 (22:10):
how they make it boggles my mind every time I'm
carnivore.
Md brings up the hasda studiesand all those things and he's
talking about how they all youknow they worship meat and
they're always eating meat.
And you look at the actualstudy and it's like, yeah, 60 to
80% of their dietary intake waslike root vegetables, fruit

(22:32):
Stuff, like that.

Speaker 3 (22:33):
Yeah.

Speaker 1 (22:34):
Yeah.
So I mean, and I like I've donevideos, I like a hundred over a
hundred grams of fiber a andI'm fine, but I didn't get there
overnight, it was slowly overtime.

Speaker 2 (22:42):
So oh yeah and that's .

Speaker 1 (22:45):
I get so many comments, people saying like oh,
beans, reckoning.
I'm like that's cuz.
Beans have seven grams offucking fiber per you know
serving and you've been eatingten in a day in a day, now in
one meal.
You know you're you're probablyhaving more than one serving of
beans.
So now you've doubled it.
You've literally doubled itover day and you're like, oh, my
body didn't like that shocking.

Speaker 3 (23:06):
Yeah, you last is a water.

Speaker 2 (23:08):
It you know what you can do yeah, get that kitty
treat dispenser out one bean aday.

Speaker 1 (23:15):
Shouldn't this be refrigerated?
Don't worry about it, it's fine, it's totally okay.
I got different beans.
I got a garbanzo.
I got a kidney bean.
I got a lime of beans.

Speaker 2 (23:26):
Oh, I got a jelly bean.

Speaker 1 (23:30):
I got all the beans to my bean dispenser.
But I mean, yeah, so I meanthat's kind of my little right
there.
Do you have anything else, likejust on the, the fiber?
You know, like you knowanything else you kind of want
to add to the conversation, butyou know they're just like gut
health helping, you know, inthat sort of, in that sort of
area.
No, we touched it, we, wecleared it, so get your five

(23:54):
cleared our colons of it slowlyadd over time for minted foods
and get yourself a beandispenser and Forgo the ollie
pop, because there we go.

Speaker 2 (24:03):
I see you got fucking .

Speaker 1 (24:05):
Bob Flay city money.
Don't skip on the on the on all.

Speaker 3 (24:10):
You know what still has me like dead.
Like I see you made this videoa minute ago.
I swear I think about it once aweek.
I think you posted a video ofhim and he pulled out a ribeye
out the bag carnivore snacks.

Speaker 1 (24:25):
It's next snax, in case anybody wanted to pay $40
for a dried steak in a bag.
I'm screaming.
Yeah, I can't and I love that inthe video, like it's not open
either.
Like he's just like yeah, theypaid me, I get money from them.
Here's this fucking Dry asssteak in a bag.

(24:47):
You know it's funny cuz I go toa restaurant.
I'm like, can you make it asdry as possible?
And they're like sir, we can'tmake it any more dry than you
normally eat in.
Like this is how I normally eatit.
And just this bag, completelybone-dried.
This is what I want you to do,what it's?
It's like they're trying to bejerky, but they failed halfway
through and they were just likefuck it, we'll just throw it in
a bag and see if people buy it.

Speaker 2 (25:08):
Yeah, it sounds yeah, Sounds about right yeah.

Speaker 1 (25:13):
I, I'm still there, so, but that's not even as bad
as the $40 yogurt that he see hesells, like there's the coconut
, you're.
It's literally $40 a jar andthey're supposed to say, like
only eat a teaspoon, or whatever.
Like fuck that shit.
I'm just giving my light andfit.
It tastes better.

Speaker 2 (25:30):
I saw that, according to Courtney, food elitism is
selling the cheap stuff andwe're supposed to be promoting
the expensive stuff that doesn'tgo to big corporations big
Kellogg getting rich off us, ohyeah.

Speaker 3 (25:51):
They get asked to make videos about him, about
flea city, inside I.

Speaker 1 (25:58):
I'm like it's a dangerous rabbit hole.
I will tell you from the sourceit's it like.

Speaker 3 (26:05):
Listen, everybody makes videos about this man.
He knows it.
He gets the attack.

Speaker 1 (26:11):
Yeah.

Speaker 3 (26:11):
I'm good If you would like to see a video about him.
There's plenty, Plenty outthere.

Speaker 2 (26:17):
I mean Bobby is starting to crack though, so
like it.

Speaker 1 (26:21):
Yeah, the boot is getting pressed down harder and
harder and I feel like we'rewe're almost there, like he's
definitely he's got to be losingmoney by now.
Anyway, we don't have to makethis, um, but yeah, so I mean,
let's see.
So yeah, we talked about fiber.
I would love to just, you knowI don't know how much time we
have, but I'd love to just atleast run through the other kind

(26:43):
of macro nutrients would beawesome.
Just give people a quickrundown, because I think just
the basics is.
I love sticking to that.
So, like protein, you know,generally guideline for just
being healthy we're not talkingabout going to the gym, you know
, what do you recommend peopleget for?
Like, just, you know, staying,I want to be healthy.
I'm a regular person, I'm aperson.
I want to be healthy.
What should I do with protein?
What am I doing?

Speaker 3 (27:03):
It's a normal.
Basic recommendation is pointeight grams per kilogram of body
weight.
Honestly, at least in my ownexperience, I've seen people do
good with more, like one, to behonest, like even if they do
moderate exercise, or likeNormal, like few walks every day
, or like you know what I mean.

(27:23):
And then I mean cuz you knowProteins.
Been that thing on social media.

Speaker 1 (27:30):
No, protein was last year.
It's fiber this year.

Speaker 3 (27:33):
Okay, Year of the fiber or whatever.
But yeah, like you know, socialmedia, everyone's, like you
know, high protein.
Everything the air outside whenyou go outside needs to be high
protein, okay, and I'm justlike, okay, okay, y'all.
And I feel like because now I'mgonna go on a little thing I

(27:55):
feel like you know, if youespecially depending on how I
see if you are a protein powder,okay, added to your routine,
but I feel like a lot of and alot of like high protein hacks
and stuff like that, yeah, itworks.
But I also feel like we'vegotten a little bit far from the
fundamentals, I don't think.
I think social mediaparticularly has like sort of
skewed the idea and made peoplekind of less able to realize how

(28:19):
Simple it is to get goodamounts of protein, even if
you're trying to have a highprotein goal.

Speaker 2 (28:26):
I was just thinking that there's a lot of foods that
people don't realize are goodprotein sources.

Speaker 3 (28:31):
I get.
Not everything needs to be ahack, not every.
You know.
I'm saying like three meals aday and like a snack or
something that's like proteinbased, like so many things as is
has protein, that you can reachyour goals even if you're
someone who works out like twicea week or you're someone who's,
like you know, strengthtraining four or five, six days.
But you know what I mean and Idon't know that was my little

(28:53):
brand.

Speaker 1 (28:53):
I mean, if you for anybody listening that only uses
freedom units like I do, it'sabout like one gram.
It's about half a gram ofprotein per pound, you know so
that's.
I Know you're not really I'mthe only one that understood
that, so that I just wanted tomake sure I know you're giving
them a bone, because can I aslike nothing?

Speaker 3 (29:14):
We also like talk.
I talk kilograms all the timein centimeters and stuff
something.

Speaker 2 (29:19):
It's all give in to the metric system.
The whole thing.

Speaker 1 (29:25):
We did put a man on the moon, so we're gonna use our
system.
So I think so, yeah, somewherearound, like if you're, if
you're going to the gym and youknow You're like really focused
on, you know, building muscle,that sort of thing, keep people
talk about like one gram perpound, like you could go up to
that if you want, but for justgenerally being healthy, yeah,
you can eat and you can I.
I want to rant about somethingthat kind of annoys me is I've

(29:46):
been attacked in a lot of videos.
People like, oh, people who sayin that nuts are good protein
source, wrong, they're awful,it's a suffer protein.
They're dog shit.
Throw them in the trash, pisson them and burn them to death
like holy shit, bro, calm down.
Like an ounce of pistachios hassix grams of protein.
I know for you who's like deepthroats chicken, raw chicken

(30:07):
breasts.

Speaker 3 (30:08):
That's nothing but like for your average person,
like you know, peanuts, and likeyou know my biggest yeah,
that's a good rant, because Ithink, and this is my biggest
thing, with a lot of socialmedia, especially in the
nutrition sphere, people take anounce of what might be a half
truth and turn it into anabsolute, and I so yeah that's

(30:29):
what do well on social media.
Yeah, yeah, like nuts.
Okay, they have more fat.
You know, you, if you're tryingto stay within a certain
caloric deficit range thing, youprobably don't want to eat a
whole lot.
If you do eat a whole lot toreach your protein Go up might
not be as efficient for weightloss, or you know stuff like
that.
Sure, but like you can stillget a decent amount of protein

(30:50):
from them.

Speaker 2 (30:53):
It's almost like you can have one handful of nuts
instead of making it your entirediet.

Speaker 1 (30:59):
And there it is.
There's the solution.
So, yeah, if you're trying toadd some protein, you diet and
you snack on nuts, yes that's.
You know a few grains in there,that stuff adds up.
Just if you're just generallytrying to be healthy, yeah you
could absolutely get there.

Speaker 3 (31:10):
I wasn't allergic.
I would eat them, but I am.

Speaker 2 (31:13):
Don't wait you're.
If you're allergic, you're notallowed on this podcast anymore.
Sorry.

Speaker 1 (31:18):
We can't ask the crunchy or creamy peanut butter,
she's just do it off.

Speaker 3 (31:22):
guess yeah first of all and I tried it when I was
younger, like really young, itwas gross, I saw.
I'm not even mad at it.
I don't even like peanut butter, so whatever whatever you have
to tell you.
Okay, where's the eject button?

Speaker 1 (31:33):
Whatever you gotta tell yourself, that's okay.
The peanut butter is thegreatest thing ever.
So you know beans and we talkabout like plant sources of
protein, plant sources,absolutely added.
I see all the time people like,oh, kodiak cakes don't count
because this made from wheat andwheat is not complete protein.
Yeah, the audio.
Shut the fuck up.
All plant sources.
If you're eating a balanced dietfrom different, from different
plant sources, all that counts,it's totally great.

(31:55):
Plus all like the digestability.
People like, oh, you don'tdigest as much of the protein.
They're like one that was basedoff like old, like animal
models, and two, as long asyou're getting enough total
protein, it's fine.
This is only something peoplehave to worry about, like
developing countries.
Calm down.
So, yeah, protein, yeah,somewhere around there is great.
And then I'd love to just see aquickly touch on carbohydrates.
We talked about fiber.

(32:16):
You know, obviously.
You know we want people tofocus on.
You know what we call likeComplex carbohydrates.
I've seen some people kind oflike talk like, maybe I don't
like that term or whatever, butyou know what's your weight.
Sorry, just like I know I'veheard some people talking about
like complex versus simplecarbohydrates and there's like
some gray area in between andjust you know definitions.

(32:39):
It's not that you know, it'snot that big deal, but it's just
kind of like people talk aboutlike oh, bagels, that simple
carbs, you can't have that.
That sort of.
Thing.

Speaker 2 (32:48):
Well, you know, what annoys me is the, the
demonization of sugar and the,the misrepresentation of this
whole thing, because carbs aresugars, that's what they are.

Speaker 1 (33:00):
So yeah, if you don't know, all carbohydrates get,
get broken down into simple,into simple sugars.
It's just do they take longeror longer chains because they're
in you know their whole, likeyou look at like a whole wheat
or potato or something that hasresistant starch, that sort of
thing.
Do you have any likerecommendations for people just
on carbs?
You know what to look for, thatsort of thing.

Speaker 3 (33:21):
Yeah.
So I will say, you know,obviously, carbs, I would say,
out of all the macros, are themost demonized, transcending
Definitely.

Speaker 2 (33:30):
Yeah.

Speaker 3 (33:31):
So let's start there and I think we have room for
healthy discussion about carbs,about complex and simple carbs.
I think we can talk about thesein appropriate ways and I think
we should encourage that.
So you know the slowerdigesting carbs that have fiber,
that have micro nutrients likevitamins and minerals and stuff
like that.
That's going to be stuff likeoats, which you know all of a

(33:53):
sudden they're horrible.

Speaker 1 (33:56):
Well, look, life is a fucking poison.
What can I say?

Speaker 3 (34:00):
And fruits and vegetables and things like that.
Like we talked about earlier,fiber is what's going to help
slow the digestion, mainly ofthose carbs.
It's going to help your bodyjust process the sugar better,
more efficiently, versus if youhave a candy bar that really
doesn't have any fiber in it.
But this is why I really likehow we're, you know, kind of
changing the tune of ourdiscussion around carbs and kind

(34:21):
of discussing how to build aplate with them.
If you know you eat a piece ofcake you know what I mean.
Maybe, like I've, I try toencourage people, for perhaps,
if you know that you're going tohave a meal before you have
that piece of cake, that's goingto be good because chances are
your meal is going to be proteincentered.
You know you're probably right.
I have vegetable with it maybe,which is going to be fiber, and

(34:44):
so you know your blood sugarwill probably react a little
better versus if you just hadthe cake on its own or, you know
, having like a glass of milkwith it.
Or you know some people like toput Greek yogurt with their
desserts for the protein to helpalso slow the blood sugar
response.
I'm glad that we're kind ofshifting the tune of our
conversations like that, justbecause it makes it more
practical for people and youknow it's not like, hey, you
have to swear off all thisbecause, while it's unnecessary

(35:06):
and it's also unrealistic.
So, like you know, let's, youknow, teach and actually educate
on how you can include thesefoods in a way that is works for
you and works for your body.
Let's restrict.

Speaker 1 (35:18):
Yeah, we often don't?

Speaker 2 (35:20):
We often don't eat things in isolation, yeah.

Speaker 3 (35:24):
And I think a lot of our nutrition conversations are
as if we do.
You know like.
People are like oh, beans areincomplete, are you only eating
beans?
Yes, exactly, that's it.
You know what?

Speaker 1 (35:32):
I mean Sugar is terrible.

Speaker 3 (35:34):
Well, if you just ate it?

Speaker 1 (35:35):
by the spoonful.

Speaker 3 (35:36):
Are you?
Yeah, like, are you know what Imean?

Speaker 1 (35:37):
Like, it's just, oh, man, I tell you, like people say
, like sugar is addicting.
I'm like listen, charlotte, I'mgoing to right now.
Okay, pretend I'm.
I'm going to give you a bag ofsugar, a big old bag of sugar,
with a massive spoon, and belike Shaila eat as many
spoonfuls of sugar as you want.
How many spoonfuls of sugar areyou just going to plow right
into your mouth?

Speaker 3 (35:57):
I'm going to get ill before I probably even think
about getting past one.

Speaker 1 (36:01):
You just I think I could maybe three for me, three,
three.

Speaker 2 (36:06):
I've done it before.
I know it's three spoonfuls ofsugar.

Speaker 3 (36:11):
I feel ill thinking about it.

Speaker 1 (36:14):
I mean, I don't, I don't know.
We need to ask our listenersthat.

Speaker 2 (36:17):
third, one was just kind of like okay, I'm like, but
you got to get out, so donewith this, but I got it down.

Speaker 1 (36:23):
Holy crap, I don't.
We need.
We need backup from peoplelistening Like how many
spoonfuls of sugar could you eat?
Because I think I could maybeget through one.
But and the thing is like youlook at something like butter,
if I okay, now I'm just going togive you a couple of sticks of
butter and be like, unless Iknow, carnivore people just want
them.
Deep throat it.
But like what, how many bitesof the stick of butter are you

(36:45):
going to eat?

Speaker 3 (36:46):
Yeah, just the blessing Probably none.
Probably none, because thatsounds fucking awesome.
I might lick it.
I'll sniff it yes Like yes,I'll smell it, I'm not feta.

Speaker 1 (36:56):
But if I combine those two things and make a
cookie, obviously now I'm goingto eat a whole bunch of them.
So it's really this combinationof simple, simple sugars and
fats together.

Speaker 2 (37:07):
And can I just like.
It's almost like humans, likef-flavor combinations.

Speaker 1 (37:12):
I'll tell you what frustrates me is people, always
people, demonize carbs and thefirst thing they say are what?
French fries, potato chips,these?

Speaker 2 (37:21):
sorts of things, pizza.

Speaker 1 (37:22):
I'm like you realize those have more fats than carbs,
right?
Like potato chips are have alot more calories from fats than
carbs.
Yeah, for some reason we'reonly demonizing carbs in that
Like.
That just doesn't make anysense to me.

Speaker 3 (37:34):
Yeah, I've talked about this too, which this is
another topic that I also willyou know.
I think I've talked about itonce on my page and never will
again.
Seed oil is just you know,stuff like that, the annoying
stuff like that, I just can't.

Speaker 2 (37:47):
But I hate to tell you this, Liam, but these
Pringles are 15 grams of fat and29 grams of carbs per serving
Well.

Speaker 1 (37:57):
wouldn't that mean still more calories?
Than fat Because there's ninecalories.
Yeah, okay, sorry, I meancalories, not grams Calories.

Speaker 2 (38:05):
Okay, yes, more calories from fat.

Speaker 3 (38:09):
No, but that that like what I like.
I talked about it once on myaccount and I was like you know
what y'all I'm gonna say once,I'm not gonna say it again.
I think we need to zoom outwhen it comes to food, and it
was about seed oils and you know, just fat content, just foods
like that.
Like you know, you might notfeel super amazing just because

(38:30):
you no longer eat canola oil.
You might feel super amazingbecause you stopped eating, yeah
, Chips, a lot of desserts,fried foods that contain more
things.

Speaker 1 (38:44):
It bums me out so much because I see people like
oh, I stopped eating zebra cakesfor breakfast and now I eat and
now I eat these whole foods,and instead of a candy, I snack
on dates that have peanut butterin it, and I feel better and
I'm like.
And so your conclusion fromthat was that sugar is poisoned
and seed oils are toxic, like Ijust.

Speaker 3 (39:05):
I can't.

Speaker 1 (39:06):
It's like here, like yeah how about we just add in
some more of the whole foods,some more, you know, more fiber
and more micronutrients, and youknow you feel better like that
jump.
It sucks.
It really does More fish andchips.

Speaker 3 (39:21):
I love fish and chips .

Speaker 2 (39:23):
There we go Fish and chips all the way.

Speaker 3 (39:26):
I literally think I'm gonna get some chmabis thinking
about it.
So that's how I feel.

Speaker 1 (39:34):
I just get tired, it's so tiring, it's so fucking
exhausting, it really is Likearen't you exhausted?

Speaker 3 (39:42):
I'm talking to the people that just overcomplicate
me Like aren't you exhausted?

Speaker 1 (39:47):
I'm exhausted watching them Like I can't
imagine what the fuck they'redoing.
Holy shit.

Speaker 3 (39:52):
The hoops, the hoops that they're jumping through the
hurdles.

Speaker 1 (39:55):
But, the money you make off the supplement I was
about to say they're justlooking at the money, it helps
that a lot.
It helps, Listen, guys.
Ultra processed food is bad.

Speaker 3 (40:03):
Now here's my greens powder.
That has 84 ingredients in it.

Speaker 1 (40:05):
Okay, so first thing we do is we ultra distill.
What the fuck?
What was that?
Liam?
Liam, it's a proprietary blend,don't give them any information
?

Speaker 2 (40:15):
Just slap all the names on the label.
You're good to go.
We've got 80 things in it.

Speaker 1 (40:22):
Number of ingredients .
Bad.
Except this, except this list,this list Impressive.

Speaker 3 (40:26):
That list Bad, they've been a whopping two
grams of fiber.
Yeah, oh my gosh, have you seen?

Speaker 1 (40:33):
I mean you might have seen each other Like they do
like oh, there's the 50 braincell challenge.
You lose a brain cell for everyingredient and I'm just like I
don't think you had 50 to beginwith.

Speaker 3 (40:43):
I don't see that it's so bad.

Speaker 1 (40:46):
So that guy that does the 50 brain cell challenge.
One time when I did a video ofhis.

Speaker 2 (40:50):
He actually reached out to me and we had a
discussion and he was like yeah,I'm really into helping people,
etc.
Oh, would you like me to doyour marketing for you, because
I'm a marketer?
Yeah, and I was like no, I, I,I like you know, I'm not really
at that point yet.
Blah, blah, blah, blah and thenext.
Thing he does is turns aroundand does this video.

(41:13):
That's just kind of likeattacking me Like all he wanted
was to do a video and he's kindof like attacking me like all he
wanted was me as a marketingclient, right.

Speaker 1 (41:26):
It's about the money.
It's always about the fuckingmoney it's.
It is exhausting to see, butyes, I mean, it's kind of what
it is, but anyway, that's enoughsad shit.
So, shaila, let's say hey, I'mcoming to you, I'm a new person
trying to be healthy, okay, andI don't really know where to
start.
Okay, I've got this plate here,all right, so I got this.
I got this plate for me, so howdo what do I do?

(41:48):
Like, what are some tips I canget for just making, you know,
just like a simple, you know,balanced meal?
I'm just trying to generally behealthier.
I'm not looking for anythingsuper crazy or specific, or fat
diets or anything like that.

Speaker 3 (42:00):
Like just how to build a plate.

Speaker 1 (42:01):
Yeah, so yeah, help me out here.

Speaker 3 (42:04):
Usually what I do.
This is your plate, right, Iguess?
Oh, that's terrible.

Speaker 2 (42:09):
Looked a little bit more like a heart there.
This is your heart.

Speaker 3 (42:12):
You're going to see imaginary plate usually say half
non-starchy vegetables.
Non-starchy vegetables arethings that aren't like potatoes
, corn, stuff like that.
Those are going to be thingslike broccoli, brussel sprouts.
I've been getting intobroccolini.

Speaker 1 (42:27):
Oh, holy shit, it's broccoli Good, you don't like
broccolini no, I like it.

Speaker 3 (42:32):
I really do.
I was going to say about thelong stem.
It just gets me.

Speaker 1 (42:36):
Oh, asparagus too.
Yeah, it fucking destroys yourbathroom and everybody's.
It smells awful.

Speaker 3 (42:41):
Like literally asparagus, like once every six
months, like I can't, I drivewhite asparagus, I felt jipped
as fuck.

Speaker 1 (42:47):
It tastes, no, it tastes worse, and it's like six
dollars for a fucking bushel.
I don't know what it is.
Whatever, a spear, not a spear,it's individual spear.
You know what I'm saying?
A little thingy you get it, youbring home, you eat it, and I
was just that.
You could have seen the joyleft my face as soon as I ate a
one spear of white asparagus.

Speaker 3 (43:07):
I'm glad I never fell victim to that thing, because
sometimes I've been like, let meknow.

Speaker 1 (43:11):
Anybody listening.
Don't get the white asparagus.
It's twice the price and halfthe flavor.

Speaker 3 (43:16):
Yeah, yeah.
But I have no search, you guys.
And a quarter of a car, whatrice could be a potato, could be
pasta, things like that.
And something that I alwaystalk to people about building
their plates to, is that a lotof times, especially people that
may be, you know,insomersistant, prediabetic or
have diabetes is that likedishes that normally would be

(43:39):
like mainly all carbs, like theycan be sides to, so like if you
cook spaghetti, like thespaghetti doesn't have to make
up your entire plate, like itcan be a side dish.
You know what I mean and Ithink that perspective helps a
lot of people.
And then the other quarterwould be protein, whatever.
That is, chicken, fish, fish,whatever you want yeah, for me

(44:01):
fish.

Speaker 2 (44:03):
Yes, I like this guest.

Speaker 3 (44:07):
I love fish.
But then people also getconfused because then you know,
for someone who is really new tonutrition, they're like well,
like, what about?
Like a sandwich or somethingLike?
You know what I mean?
Like it's not actual thing,it's not actual plate with heart
.

Speaker 1 (44:19):
How do I put this on a plate?
Do I have to take the burgerapart and then put it on?

Speaker 3 (44:22):
each little part.
So I'm always like, you know,then just focus on making sure
you're getting all those groups.
So like, obviously your breadwill be your carbs Boom, we got
it figured out.
And then what are you having?
Like turkey or something?
Are you having chicken?
Are you having like beans orsomething, protein?
And then you know, like Ialways tell people like
sandwiches.
I have no idea why people can'tstand sandwiches.

(44:44):
They're the quickest way to getso much, just there, 100% right
, you know what I mean.
And then what you put veggies,like a lot of people do, lettuce
.

Speaker 2 (44:53):
Look that thing up with as much veggies as you can.

Speaker 3 (44:56):
Yes, for the fiber you could do a black bean burger
.

Speaker 1 (45:00):
Like, I love like black bean burgers are awesome.
They have fiber, they stillhave protein and maybe not a ton
, but they still have, you knowthey still have some and then
you can get vegetables.
You could get if you want to dolike a whole grain bun or
something like that.
Personally I'd rather just getlike regular, a regular bun.
I like, I love me.
Like like everything big, likethe everything buns or whatever
they got, like all the differentseeds and stuff on there.

(45:21):
Where do you get that, sir?
It's called a store, it'scalled a grocery store.
No, what do you mean?
They say it's like everything.

Speaker 3 (45:29):
It's store everything bagel, but not a bun.
I've never seen a bun.

Speaker 1 (45:33):
but it's got like, it's like everything, it's got
all the things on it.

Speaker 3 (45:36):
I guess I'll have to look at the store.

Speaker 1 (45:38):
I like that.
I like a little texture, yeah,so I throw that on there and
yeah, you get a littlemicronutrients from that,
whatever.
But yeah, I just think ittastes better.
So I'll get my whole grains andshit elsewhere.

Speaker 2 (45:46):
whatever, I'll have some oats, yeah, so that's what.

Speaker 1 (45:49):
I think so yeah, like it's totally fine, you know
just, and it's yeah, sandwiches,like it's that drives me crazy
Like it's already sort of abalanced meal.
You do a couple little thingsand you're all set.

Speaker 3 (45:59):
Throw an avocado.

Speaker 1 (46:02):
Oh, throw an avocado on like some kind of sandwich.
So good, boom, like come on.

Speaker 2 (46:09):
I live in Canada and I don't have options.

Speaker 1 (46:14):
Hey so what's?
A sandwich?
I don't know what's a sandwichsandwich, do you do you?
Do you put maple syrup on it?
Is that anything you hit thegolf ball with?
No, that's, oh, that's a wedge,right Say.

Speaker 2 (46:31):
Golf ball.
Is that like hockey on snow?

Speaker 1 (46:38):
Everything's just related to hockey.
Yeah, so, like, picture thepuck and that is your, that's
your burger.
Yeah, so I mean, just, you know, I'd say, like, when it comes
to building a play, I love that,that method.
I've seen it many times, but Istill enjoy seeing those sorts
of videos where you just breakit down and you can just go like

(47:00):
, what do you like?
Like, okay, you know, I reallylike Faro.
Like, I don't know if a lot ofpeople haven't heard that one.

Speaker 3 (47:07):
You're not a big fan of that.
It's got more of a texture toit.
That's what it is, I think it'sthe bite.

Speaker 1 (47:11):
I don't know.
I like that bite where I don'tlike the bite of quinoa.
People have told me to try itall sorts of different ways and
I'm just like.

Speaker 3 (47:17):
I don't like either.

Speaker 1 (47:19):
I'm not a fan of the quinoa, so you're going to find
these things and people will belike oh, try this.
Like oh, I don't like that,that's fine you know.

Speaker 2 (47:24):
yeah, I don't know any of them.

Speaker 1 (47:26):
It doesn't matter how many times have you been asked
like which is the best wholegrain, which is the best
vegetable?

Speaker 3 (47:32):
which is the best fruit, which is a big debate
that people constantly have onmy pages.
Like I think people they justget pissed when I talk about
brown versus white rice.
I'm also a freelance writer andI wrote that on the site that I
write for.
Like you know, brown rice isreally not that different and

(47:52):
the people were.
They had their tidies up Like,oh my God, the same thing
happens all the time.
So I get a lot of questionsabout rice and I stand by it.
They're not that different.

Speaker 1 (48:05):
So the microdutrient there's I mean white rice is
often fortified, so you'll havemore of certain minerals,
whereas brown rice will havemore of other ones and it has
what a gram of fiber per serving.
Like brown rice has, like oneor two grams and white has zero.
You know roughly.
So I'm like pick whichever riceyou like.

Speaker 2 (48:23):
I'm going to let you guys in, I'm going to let
everybody in on a big secrethere.
I'm going to do it Liam style,hold on.
I'm going to let you in on abig secret here the best thing
to eat is the thing that you'regoing to eat.

Speaker 1 (48:34):
It's the thing you will eat and stick to eating,
not eat for a goddamn week andthen give up.
Yeah, Like.

Speaker 3 (48:40):
Again, we have to zoom out.
If you, having white rice onthe bottom, helps you like eat
your veggies and eat yourproteins, because it's just a
great vehicle for all of thosethings, and then you do the same
thing with brown rice and it'sa bad experience, please just
eat the white, like I get sobent out of shape and then as
soon as it becomes like from atakeout, it's also immediately

(49:01):
becomes bad.

Speaker 1 (49:01):
Like you know what I've been getting a lot of like
Chinese food.
Like I get, like I got whiterice, I get mixed vegetables and
I usually get shrimp or tofu.
Those are like my two things Inormally get.
I'm like that's a prettybalanced meal, oh, but it's got
salt, that has sugar in it, Seedoils, Like it's a pretty
balanced meal overall.
Like yeah, it's delicious andonly a lot of it.

Speaker 2 (49:20):
But like also people.
Liam's going to yell at you towash your rice in a second here,
but I'm also going to yell atyou Flavor your rice.
You can use like chicken stock,you can use spices, you can use
herbs.

Speaker 3 (49:34):
I'm like you can like , because something that I do to
kind of like up the protein alittle bit and rice is, I'll
just do it in bone broth, Bonebroth yep and like, it tastes
better.

Speaker 2 (49:44):
Oh yeah, using using a good broth to cook your rice
in is amazing.

Speaker 3 (49:48):
Like I know people just think it got to be water.
Boom, that's it.
Like no, you can pull out ofthe world, you could, you could
season it for all I care.

Speaker 1 (49:55):
There's some Gatorade in there, let's see.
I want blue rice, god damn.

Speaker 2 (49:59):
Okay, I'm going to try that.

Speaker 1 (50:00):
It's got electrolytes .

Speaker 3 (50:02):
It's got rice that has electrolytes in it.
It's got healthy.
All of a sudden, people Oli popin there.
It's fine.

Speaker 1 (50:09):
We can sell us fibers .
This is the fiber rice rightNow.
It does it cost 5742 to make acup of rice?
Yes, but this is about yourhealth, people.

Speaker 3 (50:22):
Think about the fiber .

Speaker 2 (50:26):
Oli pop rice use the just prepare yourself for the
toilet after you eat it.

Speaker 1 (50:32):
I want to use the grape one so bad.
I want purple rice.
I want purple.

Speaker 3 (50:37):
It's funny, it's not like exist, oh, okay.

Speaker 2 (50:41):
I'm, we're, we're, we're making purple rice, and
then we're rewriting purple rainas the song to cover it.

Speaker 1 (50:51):
So this is a different type of purple rice
that I've ever had before.
It's very sweet.
Yeah, it's a different variety.
I get it from like one localregion and just in Taiwan.
This is not important.
Hold on, let me get rid of mycans.
I may be broke, but I'm healthy.
Oh my God.

(51:13):
But, yeah, I usually throw likebetter than like the better than
bully on stuff.
You never tried that.
I love that stuff.
I just, you know, like yeah,because I hate.
I just like the vegetable stockor chicken stock.
Like it takes up so much roomand they put in the fridge.
I got so much shit in therealready.
I like just having a littlebetter than bully on stuff
Teaspoon in a cup of water,whatever tablespoon, whatever it
is done, yeah.

Speaker 2 (51:33):
And then there's me over here.
We make our own stock becauseyou know, I always buy a
chicken's whole portion and I'mup myself.
You know, got to do the whole,got to do the whole, putting
everything into it, got to dothe scavenger hunts.

Speaker 1 (51:45):
Got to hit those savings.

Speaker 2 (51:46):
Man mushrooms.

Speaker 1 (51:47):
Wow, we don't have that supplement money here.

Speaker 3 (51:50):
All right, okay, cost savings.

Speaker 1 (51:54):
I hit up the five.
I mean hey.

Speaker 2 (51:57):
I get $5 a month from TikTok.
I got to spread that out.

Speaker 1 (52:01):
That can get you a lot of my clearance section.
If you haven't seen my videos,I find that I find the fight
finds.
Find the finds there.

Speaker 2 (52:08):
Yes, Well, I don't know how many times we have to
say that Check your clearancesections.

Speaker 1 (52:14):
Every episode now is going to start off hey, well, in
moderation, check yourclearance sections and today we
have all that.

Speaker 3 (52:21):
It's true, though, they're always having the
weirdest spots, like right nextto the bathroom, like okay, I
know.

Speaker 1 (52:26):
They try and hide it.
They always try and hide it.

Speaker 2 (52:29):
I don't take that shit, I find it.

Speaker 1 (52:32):
And then, like you know, the meats in, like the
meat section they usually have.
Like, on the end they'll havelike a little discount bar Like,
and a lot of stuff.
It's just because it's going togo, you know, off it's going to
go best by date and like acouple of days, take a home,
freeze that shit.

Speaker 2 (52:43):
Exactly, or even take it home and cook it right away,
throw it in a crock pot.

Speaker 3 (52:53):
There's that.
Yeah, there is that.

Speaker 1 (52:56):
Listen if everyone's not super healthy by the end of
this episode.
I don't understand how we gaveyou every possible All the tools
?

Speaker 3 (53:03):
Yeah, free, I can't.
I'm spitting knowledge rightnow, for everyone.

Speaker 1 (53:13):
Oh, yeah, okay, Okay, we got to back up.

Speaker 2 (53:14):
Holy shit we didn't even talk about it.
Back it up, back it up.

Speaker 3 (53:19):
We get asked about constantly Supplements.

Speaker 1 (53:22):
Holy shit, when people start off, they're like
which ones do I need?
Okay, so give us a quick littleI don't know, tier list of like
.
Okay, here I'm going to giveyou like S tier A, tier B, tier
C, tier D, tier F Okay, whatabout vitamin D?
Where is that?

Speaker 3 (53:40):
Well, tons of people are deficient in vitamin D
across the world Most people inthis country especially.
They will test find their low.
Probably could use a supplementfor that.

Speaker 2 (53:53):
So what S tier?
A tier Got an office job.

Speaker 3 (53:57):
Yes, if you have an office job.
Wait, would you say.

Speaker 1 (53:58):
Leon A tier S tier.

Speaker 3 (54:01):
What's that?
It's S tier.
That's like lab.

Speaker 1 (54:03):
It's like super, oh really.

Speaker 2 (54:05):
Yeah, awesome, amazing.

Speaker 3 (54:08):
That's what we could provide him Honestly, just
because of just the the graveissue, we'll make it S.

Speaker 1 (54:14):
I think it's like I would.

Speaker 2 (54:16):
I would put it S for people with office jobs and
stuff.
If you get outside more, you'vegot like a construction job.
It's dropping down to like a C.

Speaker 3 (54:23):
Yeah, yeah, like if your levels are normal, like,
but the reality is a lot ofpeople's levels aren't normal,
so like a lot of people, andthen also, you know, people with
my skin tone, black people,like deficiency is just it's
more common and it's also moredifficult to correct.
Um, so yeah, I definitely yeah.

Speaker 1 (54:45):
Cause I think vitamin D is like one of the few
supplements that's actually workit, that's actually worth it.
I would.
And then you know, the next onepeople ask about is magnesium.
I know you talk about that.
A lot of people are deficientin that, not getting enough in
food, that sort of thing.

Speaker 3 (54:57):
Yeah, yeah, so for that, honestly, a lot of people
would probably benefit frommagnesium supplement, but
there's a few things that I tryto point out.
When we say deficient, we'retalking about people not meeting
their needs via diet.
Why?
Because there is no validatedway to test true magnesium
deficiency, right, so you know,we can only really quantify it
by how people consume it intheir diet, and if they're not

(55:19):
eating enough, we can suspectthat they don't have enough
total body stores.
And so you know, with that,like I said, though, we really
don't have a way to quantifydeficiency.

Speaker 1 (55:27):
But people are getting enough.
So you know, would yourecommend a specific type of?

Speaker 2 (55:32):
I would say yeah.

Speaker 3 (55:34):
So for a spars specific type, you know everyone
talks about glycinate.
Glycinate, yeah, and it helps alot of people sleep better,
helps a lot of people feel morerelaxed, helps, might help some
people with mental health, spars, anxiety and stuff like that
just helps them feel a littlebit more relieved, relaxed.
But I also try to talk about onmy page, which is something
that a lot of people experience,is that glycinate can actually
be excitatory.

(55:54):
It can actually, like makeinsomnia worse for some people.
It can make anxiety worse forsome people it can just do
nothing at all.
And so if you want to kind of,you know, support your body's
levels of it like glycinate's,fine, try it.
So usually a good intro for alot of people, but for a lot of
other people it really doesn'thelp them, it does the opposite.

(56:15):
So I always try to talk aboutthat, because a lot of people
don't talk about that, becausethey don't know that.
And so yeah, psytray, if youjust want to poo, maybe just do
side trade If you're not eatingenough gummies.

Speaker 2 (56:28):
Okay, at the start of this episode I'm just gonna
like add a little dub in thing.
That's like hey, everybody geta drink ready, take a shot every
time we mention anything to dowith the toilet.

Speaker 1 (56:38):
Yeah, not like an alcoholic drink, cause people
will be fucking toasted like,but like water or something.

Speaker 2 (56:44):
Yeah, Just making sure Cause.
No, we don't want to, we don'twant to send anybody to the
hospital here.
Yeah, well, we could alwaysmake them have a Bobby approved
alcoholic drink with pesticidefree wine.

Speaker 3 (56:57):
It's because of it's because of you, liam, but like
sometimes I'll like postsomething and people will make
like a Bobby approved joke.
They're like is this Bobby?

Speaker 1 (57:04):
approved.
Oh, I guess it's all, every,every episode.

Speaker 2 (57:09):
I was talking about a shirt Playing a game on stream.
I know I was starting to ask ifthe game is Bobby approved.

Speaker 1 (57:14):
A T-shirt?
Damn guys.
And the answer is always no.
Well, like you, don't need toask.

Speaker 2 (57:23):
If it's not paying Bobby, it's not Bobby approved.

Speaker 3 (57:27):
So, yeah, I would.
So, yeah, what do?

Speaker 1 (57:28):
you say Like we put an A tier magnesium.

Speaker 2 (57:34):
I would say See, personally I would.
I would put it B tier and thenpumpkin seeds A tier, cause
pumpkin seeds are awesome.

Speaker 1 (57:40):
Pumpkin seeds?
Yeah, I would agree.
One serving is like 30%.
My only concern is well?

Speaker 3 (57:43):
like proof.
Yeah, with food, though theonly cause.
Here's the thing Again.
A lot of this is in the idealworld where people just you know
they're very diet and thereality is they aren't, and then
also food absorption rate isreally like 30, 40%.
So even if people are eating alittle bit more, it's probably
not going to be enough to meettheir daily.

(58:03):
So I say I think people justate.
I don't know, I just want youto go eat more.
Very Right.

Speaker 1 (58:10):
That's what we always , especially you get into, trust
me, like you get into school tobe like a dietitian.
You'll see like, wow, this is alittle depressing here, like
95% of people don't get enoughfiber, 90% of people don't need
enough fruits and vegetables.

Speaker 3 (58:22):
Yeah.

Speaker 1 (58:24):
Oh boy, this is.
And then they come to you andlike what's the best cutting
board I should use?
Shut the fuck up.
Can you please not ask me, likewhat's the best air fryer that
I need to buy?

Speaker 3 (58:36):
Like oh God.

Speaker 2 (58:38):
Although I must say please don't use a glass cutting
board.
People Take care of your knives.
That's about your knife.

Speaker 1 (58:45):
That's it, yeah, that's about your knife.
That's a thing.
Yeah, people, it'll.
It'll fuck up your knife, butanyway, yeah.
What about fiber supplements?
Cause I would put that likekind of like A or B, because
like it's, it can help.
Most people aren't gettingenough fiber, so it's helpful.
It's not as good as from food,but like I do think people could
benefit from like a $10 jar ofmetamucine.

Speaker 3 (59:06):
Yeah, like a lot of people are asking about stuff
like that for fiber and I justagain, I just get upset Cause
like, ah, you can eat food but,like you know, a lot of people
could probably use it, theycould probably benefit from it.
You know a lot of people in myexperience work against stuff
like that.
Just a little psyllium husk iswhat they need.

Speaker 1 (59:24):
Get the cheapest thing of psyllium husk or
whatever you have.

Speaker 2 (59:27):
You do not need the um Unicity, yeah, Unicity.

Speaker 1 (59:32):
Don't need that.
You don't need to pay hundredsof dollars.

Speaker 2 (59:34):
I've said it a couple of times that I keep a jar of
psyllium husk on hand.
If I feel like I'm not gettingenough fiber in a day, then yeah
, I'll throw some in tosomething.
You know, throw some in mycooking, whatever.

Speaker 1 (59:48):
I throw it in my bean dispenser.
Just kind of mix it up.
Yeah, covered it.
There we go.

Speaker 3 (59:52):
I recommend whoa.
I said wreck it to me.
Anyway, I recommended to peoplewho like like, cause a lot of
people experience like travelconstipation.
So, like, a lot of people finduse in having like a fiber
supplement on hand when theytravel Right, um, and then, just
like you know, throw them backto water cause they could just
help, you know.
Yeah, I can see when you'retraveling.

Speaker 1 (01:00:12):
You're just getting like fast food or whatever like
that.
You're probably going to getnext to no fiber, right, you're
probably not much to be feeling,you know, depending on what you
can find.
So I think that's a great ideaif you're traveling, something.
Um, is there any?
I mean, what a like, what avitamin C.
No, like, I put that shit waydown there.

Speaker 3 (01:00:28):
You don't need that shit, yeah, whatever.
The last one is yeah, you don'tneed it.

Speaker 1 (01:00:32):
Multivitamins man, I used to take multivitamins.
I stopped taking that shit.
Throw the F like there's nopeople ask me all the time
what's the best multivitamin?
Uh, the one that's still on theshelf.
Because I there's like noevidence supporting it being
beneficial, like I've seen.

Speaker 3 (01:00:47):
I don't.
Yeah, there there was thisrecent big thing that, um, I
think people were like oh mygosh, we found that
multivitamins.
I think I was like a few, maybea month ago or something or a
few weeks ago some large studycame out about how it benefited
old people and stuff like that.

Speaker 2 (01:01:02):
And it just maybe multivitamins are great and like
wait like we're talking aboutold people that aren't getting
most of the food that they needin the first place, but they
barely get any of the proteinthey need.

Speaker 1 (01:01:14):
Yeah, exactly.

Speaker 2 (01:01:15):
There's bigger.

Speaker 1 (01:01:16):
So yeah, we'll throw that down there.
Fish oil I used to take thatagain I stopped taking that.
Um, you know, there's maybebenefit if you're vegan and you
know that sort of thing.
I get that, but for most peopleVegans.
I like algae oil.
Algae oil, yeah, obviously nottaking fish oil, algae oil, for
a mega threes, but for for mostpeople.
I mean, I've seen some problemsbecause of tainted supplements.

(01:01:37):
Um, you know, that's a problem.
That's always that's always ahuge problem with supplement
industry.

Speaker 3 (01:01:42):
Like they're not really regulated.
They aid people fromspecifically yeah, for all
supplements, but omega threesthose are.
You know, you really kind ofgot to vet your sources with
those.
They're very fragile.

Speaker 1 (01:01:51):
Omega threes are very fragile.
You put them into pill form,it's just not.
It's a good chance it's.
It's not going to be nearly asbeneficial as getting it from
from fish or whatever.
So, um, yeah, I don't know Anyother supplement.
What other supplements?

Speaker 2 (01:02:05):
you get asked about.
Well, for the, for the amagi,amagi, for the amagi.

Speaker 1 (01:02:09):
For the amagi.
That's how Canadian people sayit.
Yeah, right Got it.

Speaker 2 (01:02:12):
Yeah, for the amagi's .
We uh, for most of people justum, watch your supermarket for
one of those big freezer bags ofsalmon to go on sale and just
have like one of those once in awhile.

Speaker 1 (01:02:26):
I like the little packets of salmon, the little
like tuna packets, but it's same, it doesn't need to be fresh
grass-fed salmon from Antarctica.

Speaker 2 (01:02:35):
whatever in crystal glacier waters Doesn't need to
be all that.

Speaker 1 (01:02:40):
You think they were swimming in those people's
supplements.
The way they push that shit.
It's fucking nuts Calm the helldown.
Um, but yeah, I can't think of.
I mean, I like creatinepersonally.
I think a lot of people,especially if you're working out
.

Speaker 3 (01:02:51):
I think it's.
I mean, it's what literally oneof the most, if not studies,
probably the most studiessupplement five grants.

Speaker 1 (01:02:58):
You don't need to load it just every day.
We've talked about this before,but I put that like a tier.
I think a lot of people coulduse that.
You don't have to take it, butit is beneficial yeah.

Speaker 2 (01:03:06):
And there are some studies coming out that it's
beneficial for mental health aswell.
I've seen some of those.
I think it's still kind ofreally on.

Speaker 1 (01:03:13):
I just started to see that.
But yeah, so I think that'sgood Monohydrate, whatever's
third-party tested I usually getlike NutriCost Doesn't matter,
use my code In moderation inmoderation creatine.
That's our next step.
There we go.
So is there any othersupplements you guys have about?

(01:03:33):
Like what the fuck?
I can't think of anything else.

Speaker 3 (01:03:36):
That's the big one, you know, because then you've
got the obscure ones that peopletry and ask about.
But yeah, those I feel likethose are good.

Speaker 1 (01:03:40):
Yeah, so pretty much everything else is going to be
low down, like D, f, like mostpeople won't need it, just just
pass them on.

Speaker 3 (01:03:46):
Like a lot of those are just individualized.
The rest If and the Talk withyour doctor.

Speaker 1 (01:03:51):
Talk with your dietitian.
They'll tell you if you need totake something.

Speaker 3 (01:03:54):
I'm a dietitian.
I'm not yours, exactly yeah.

Speaker 1 (01:03:59):
Oh shit, do we?
I wanted to make sure I feellike something else I want to
touch on, but so yeah, I'm into.
We talked about supplements.

Speaker 2 (01:04:10):
This is where we do the little dance while we wait
for Liam to wait.
Look things up.

Speaker 1 (01:04:14):
I just want to make sure, because every time it you
know it ends and we're like, ohfuck, that was like the main
thing we wanted to bring up.

Speaker 3 (01:04:21):
Anything.

Speaker 2 (01:04:23):
Oh, we're terrible at planning.
How much water am I supposed tobe drinking, Rob?

Speaker 1 (01:04:27):
shut up.
How much water am I supposed tobe drinking?
That's, that's.
I can't ask the fluidsEveryone's like oh, I can't
drink tap water.
I got to make sure it haselectrolytes in it or it's
dehydrating me more.

Speaker 2 (01:04:39):
Oh, coffee is good, coffee is dehydrating.

Speaker 1 (01:04:41):
Yeah, so like, and it's you know eight glasses is
always that classic shit Likewhat what's the deal Like?
Come on, just what's the dealwith like fluids and shit.

Speaker 3 (01:04:50):
To be honest with you , I'm like low key intuitive in
my own drinking water habits andalso in encouraging other
people's drinking water habits.
And that's part one.
Part two a lot of it depends onactivity.
So when that whole gallon ofwater situation was going on, I
was like ma'am, you work out 20minutes three times a week.

(01:05:13):
No, you don't need an office,it's just like out of a gallon
jug that you don't need a gallonof water like that is diluting
yourself like it.
You know what I mean.
Yes, over Overhydration andcomplications from it.
They don't happen a lot, butthey happen.
Okay, you don't need to gooverboard.
It feels like too much.
It's probably too much.

(01:05:33):
So that's what I mean by likeintuitively fluid in yourself.

Speaker 2 (01:05:36):
I know what.

Speaker 3 (01:05:36):
I mean like the people, people.

Speaker 2 (01:05:39):
Every year, one person dies from overhydration.
Don't let it be you like comeon Too late.

Speaker 3 (01:05:49):
I feel like two years is a good standard.
You know what I mean.
Um, I would say, and then, likeI don't know, like, like I said
, intuitiveness, like if youwork a lot, you drink.

Speaker 1 (01:06:00):
I always tell people drink when you're thirsty.
If you're peeing off yellow,look at your urine.
That's like a great thing.
Is it clear you might bedrinking too much?
Is it like dark brown?
You might.
Is it purple then?
You've been eating too much ofthat rice.
You gotta slow down.

Speaker 3 (01:06:15):
Now maybe back up like yeah, and then the
electrolytes and stuff like that.
I think again situationally.
I got me a little Random freeliquid idea got from Costco
right here.
Basically like again, if youare someone who is like you, are
a runner, you work out a lot,wet a lot.
There's a lot of water and youlose a lot of electrolytes.

(01:06:37):
Like, yeah, it's important foryou to not just replenish with
just water, you should also haveelectrolytes.
But you know, as far as thetrend and stuff goes, like what
these things can pack, like 500milligrams of salt in it.
The average person doesn't needan extra 500 milligrams
seriously.
And so I think you know, and sowith that stuff I'm like so
many of these videos are likeyou're hydrating wrong.

Speaker 1 (01:06:58):
You're just drinking water.
You got to replace it with this.
I'm like you're not.
Are you, are, I'm?
Who the hell?

Speaker 3 (01:07:03):
are you?
It's like salt to rock.

Speaker 1 (01:07:05):
Are you LeBron?

Speaker 3 (01:07:05):
James, sweating your ass off?

Speaker 1 (01:07:07):
I don't think so.

Speaker 3 (01:07:09):
You know Electrolytes , glucose.
They help to deliver hydrationto yourselves better.
But you want to know something,and we talked about it earlier
fruit vegetables.
They have all that really nice.

Speaker 1 (01:07:21):
Weird how we can come back to food.

Speaker 3 (01:07:23):
Oh, that's our thing with food, hydration, love
package like literally.

Speaker 2 (01:07:33):
Meanwhile to all my Canadians out there You're
huddled up in your igloo.
You're not sweating muchbecause it's freezing out here.
You know, just just focus on.
You know, having a coupledouble doubles every day, you
know, you're good, you're good.

Speaker 1 (01:07:45):
You're in the one Costco Just all huddling for
warmth.

Speaker 2 (01:07:52):
Costco is made out of ice.
Did you know that?

Speaker 1 (01:07:56):
We're so sorry.
We know it's cold sorry.

Speaker 2 (01:08:05):
You've, you almost had it.
We know it's cold.
Sorry, a, sorry a.

Speaker 1 (01:08:12):
Our frozen section is just like every other section.
It's the same shit.

Speaker 2 (01:08:16):
Everything's a frozen section here.

Speaker 1 (01:08:20):
So yeah, you don't need your special Rehydration
liquid bullshit that someone'scharging you $50 or whatever.
It is drink water.
Whatever water fucking worksfor you.
I drink tap water.
Oh my god, how am I not deadfrom every cancer?
It's amazing that I'm not.

Speaker 2 (01:08:40):
I well see, I usually make it tea, like I know, I
know, I know Liam's secretbecause we we got a an email
from Anna limo.
They want to do a, an episodeof our podcast.

Speaker 1 (01:08:56):
You don't remember Anna Lima.
They're the special stick thatyou put in your water and it
makes it.
It makes it super awesome andhydrates you more.
It restructures the water to bemore hydrating.
No, I'm not joking.

Speaker 2 (01:09:09):
This is not a Clearly not a joke.
Clearly, liam's secret is thathe has one of these and he uses
it on his tap water.

Speaker 1 (01:09:17):
That's why it doesn't Use some kind of filter yeah,
my fridge has a Filter, and thenI make tea out of tap water.
It's fine, whatever fuckingwater.
And you know other drinks.
Yes, diet soda has water in it.
For all the people that aresaying like, oh, you put
aspartame.
It's no water shut the hell,yeah, I hate that.

Speaker 2 (01:09:38):
There's that one girl that made the video that was
like, as soon as you addsomething to water, it's no
longer water.

Speaker 1 (01:09:43):
It's like no, it's water with particles floating
around in it, chemistry.
Holy shit, did you skip thatclass?

Speaker 3 (01:09:52):
Also it helps you to get water, because I some people
don't just want to chuckplaying warrow a date.

Speaker 1 (01:09:56):
That's why add fruit, add lemon, add whatever like
yeah you got a detox of my addyour lemon, add your celery
juice.

Speaker 3 (01:10:07):
That little sprig of vitamin C.
It's about it.

Speaker 1 (01:10:10):
I still love the lemon water.
So much lemon water.
I love it.
It's so dumb and silly and Ilove everything about it because
it sums up wellness culture.

Speaker 2 (01:10:19):
Do you prefer your lemon water with or without chia
seed?

Speaker 1 (01:10:23):
No, we're not getting fancy, we just standard you
wake up.
You set up your camera, thenyou get back into bed, then you
wake up again.
You know full-on body shot thenyou go over, you take your
lemon, you put it in yourspecial filtered water.
Maybe it's an analima, maybeit's something else, it doesn't
matter.
No, no, sorry, it's roomtemperature.
It can't be cold, because thatwill shut down your metabolism.

Speaker 2 (01:10:45):
You gotta make sure it's room temperature water with
lemon.

Speaker 1 (01:10:48):
That'll detoxify you.
What's the?
Lubricate your organs.
I think that's something peoplesee.
I don't lubricate your organsand get everything We'll just
use other terms flowing, hey,hey.

Speaker 2 (01:11:01):
What you're saying?
What you're saying is like,since I need money, I can just
like get rid of my Sell off myliver and my kidneys on the on
the black market.

Speaker 1 (01:11:10):
I don't definitely sell one.
Don't ask me how I know that,but you can get easily 15 grand
off that.

Speaker 2 (01:11:17):
Easily.
Well, I mean, I clearly don'tneed them.
I could just detox with thislemon water.

Speaker 1 (01:11:21):
But you forget one day and then you know it's a
problem.

Speaker 2 (01:11:24):
So I probably just, yeah, I guess okay.

Speaker 1 (01:11:29):
He forgot his lemon water.
We need to tell people wedidn't make sure they know to
drink their lemon water everyday.
Don't let them forget able yourlemon water is the only thing
keeping you alive.
Oh shit, oh my god, oh, andwe're fucking done.

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