Episode 46: World Carnivore Month 2025 with Casey Ruff

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Happy World Carnivore Month!

Casey Ruff returns to the Primal Foundations podcast as our first-ever triple guest, sharing his transformative journey with the carnivore lifestyle. In this episode, we uncover the surprising origins of World Carnivore Month, an initiative that has grown into a global movement celebrating the benefits of a protein-focused diet. With nearly six years of experience, Casey, a seasoned personal trainer and nutrition coach, explains how a low-carbohydrate approach can revolutionize endurance training and weight loss. We dive into the vibrant carnivore community, the importance of raising awareness, and how Casey helps guide those curious about this lifestyle. Addressing common concerns like cholesterol, we challenge conventional dietary wisdom with insights from experts like Dr. Ovadia and Bill Schindler, exposing the stark contrast between processed foods and the vitality of a carnivore-based diet.

Casey also shares practical tips for staying carnivore while traveling, from finding quality beef options to using McDonald's burger patties as a quick fix. Whether you're a dedicated carnivore or just exploring new dietary perspectives, this episode is packed with inspiration and actionable insights.

Connect with Casey:

IG: @caseyboundlessbody

www.myboundlessbody.com

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Episode Transcript

Speaker 1 (00:00):
All right.
Today we are making history.
Not only is Casey Ruff thefirst guest on the Primal
Foundations podcast, you are thefirst triple guest.
Now, at this point, oh, mygoodness.

Speaker 2 (00:10):
Making history, your boys.
In Chicago, the Bulls werefamous for their three-peat.
There you go, yeah, I contactedyou.

Speaker 1 (00:16):
I was like, hey, we need to do a World Carnivore
Month mini episode.
You're like, hey, we need to do, like a car, world carnivore
month like mini episode.
You're like, uh, yes, we'redoing that.
But yeah, I feel like we should.
We should talk about worldcarnivore month.
We're starting to get to thetail end.
It's sort of the end of January.
A first question to you.
Let's see if you know this.

(00:37):
I'm quizzing you who was theoriginator of world carnivore
month and what year did it start?

Speaker 2 (00:43):
That is a really good question, man.
I come under prepared.
I'm going to make a guess.
I believe it was Dr Sean Bakerand I want to say the year of
origin would have been 2020.
Is that correct?

Speaker 1 (00:55):
You got one one out of two, for sure.
Sean Baker correct.
According to a few differentsources it's.
I didn't know that, no way Iwould have.
I would have guessed it was2020 as well.
Wow, because he came out with,uh, one of his episodes in 2019.
I didn't know he was.
You know, hey, hashtag worldcarnival month since 2018.

(01:17):
So according to a couplesources in chat gpt, that is
correct wow, there you go.

Speaker 2 (01:23):
Wow, and wasn't it a response to vganuary?

Speaker 1 (01:26):
I could be and I don't know that one.

Speaker 2 (01:28):
That's a little ad on there he's such a I mean he's
such a like like I don't know.
He just kind of does things theopposite to what everybody else
does.
So it seems like if he was likeantagonizing vegans the way
that only sean baker can do inthe best way, like I, I feel
like it was.
It was that reason that hestarted it, but I could be wrong
I, I think he has, uh, he's.

Speaker 1 (01:49):
I tell people all the time I'm like that's the best
content.
You just show a video ofsomething crazy like, some crazy
like food thing or veganism, orwhatever.
He's just sitting there withthe machete just pounding down
steak.
It's there.
You know, you, you watch this,I'm gonna do my thing.
Uh, yep, great content.

Speaker 2 (02:08):
Yeah, he's the best.
That steak always looks justprimo too.

Speaker 1 (02:10):
It's so good for some of the listeners, if you want
to just give just a you know aquick background about you, know
your profession, what you doand then what the heck even got
you into the carnivore spaceyeah, for sure, man.

Speaker 2 (02:23):
Um, I just have to too.
It's an honor to be on the showagain.
I listen to every episode thatyou do and I love your content
as well.
You're doing an awesome job, soI'm honored to be here.
I have to just tell you thisthis is funny.
My wife asked me this morninglike what do you have going on
today?
And I'm like I'm going to be ona podcast a little Tony.
He's like she's like, oh, thekettlebell guy.

(02:44):
I'm like, yeah, the kettlebellguy.
So that's that's who you arearound here.
Okay, cool, I will take thattitle for sure.
I figured you would own thatfor sure.
Yeah, exactly, uh, yeah, soI've uh, my name is Casey.
I've been a personal trainer forcoming up on 18 years now.
Um, I got into the industry in2007, worked for a large
corporation managing a programthat used metabolic carts, which

(03:07):
is a way to measure how peopleutilize and burn their calories.
Classically, that's like a VO2max kind of test, or a resting
metabolic test, if people arefamiliar with those and through
doing that for a number of yearsand eventually getting
certified as a nutrition coach,started giving nutritional
advice to people, and ultimately, most of that advice would fail

(03:28):
.
You know, through doing thekind of metabolic assessments
that we were doing, we werefinding that we could manipulate
the calorie burn thatespecially endurance athletes
would be able to perform whichis how I met you.
Athletes would be able toperform, which is how I met you
and you know we kind of startedworking together is

(03:48):
understanding that if you canfuel an endurance athlete on fat
versus fueling them oncarbohydrates is like the
classical kind of thinking thatendurance athlete can last much
longer doing what they love todo and they can rely on their
stored body fat, which we havefar greater quantities of fat
than we do of carbohydrates touse, and so I understood those
benefits and eventually doingweight loss contests that the

(04:10):
club forced us to do.
Um, we started to have reallygood success with people doing
low carbohydrate diets, and so Igot introduced to that and
wanted to know more about thatthan any of the other personal
trainers.
Uh, if you're in the lowcarbohydrate and ketogenic space
long enough, you start hearingabout this other subset of
people that are not just doinglow carbohydrate, they're
essentially doing nocarbohydrate diets, carnivore

(04:32):
diets, and so I heard about that.
I thought it was completelynuts.
We mentioned Dr Sean Baker.
I'd listened to his episode onJoe Rogan, which I thought was
the stupidest thing I'd everheard in my life, ended up
turning it off and you know, itwasn't until several months
later, when you start to hearabout other people doing the
diet, and to much success that Iwanted to try.
So I tried the carnivore diet inApril of 2019 and really just

(04:54):
haven't looked back since then.
So I've been carnivore fornearly six years now and it's
really interesting.
I'm not sure if you've observedthis or not, but in the time
that you've been in the space aswell, I feel like you know,
three, four years ago, you justyou feel completely nuts telling

(05:15):
somebody about a carnivore dietand I have to say, like in the
last month or two, I have metstrangers, like people my
hairstylists or, uh, people atthe hockey games or I somebody
mentioned it when I was at thewater fountain where I get my
spring water like people aretalking about it and they know
about carnivore and it doesn'tfeel that insane.
Like literally just got myhaircut with a new stylist and
told her we do some like reallyunconventional diet stuff and I

(05:36):
said I work with carnivore diets.
She's like, yeah, I've heard ofthat and didn't really like
give it that much of a of a likea shock.
If that makes sense, and soit's.
It's kind of cool to know thatit has.
Um, you know, the message hasgotten out there.
More people know about it, soit's kind of a cool time to be
working in this space it's.

Speaker 1 (05:52):
It's funny.
I actually just got my haircutthis morning for my barber.
Uh, shout out josh, prohibition, barbershop chicago.
He's like, he's like dude, he'slike man, your beard looking
good.
He, what do you put in thisthing?
Beef tallow, like what's goingin here?
I was like yeah, man, and hewas asking me too today.
He was like, hey, man, like Iheard, like should I be putting

(06:13):
beef tallow in things?
Should I be doing this?
And I'm like we just kind oflike cutting my hair
conversation.
I'm like he goes, I've beendoing a lot more meat and
protein and just eating a lotcleaner.
I'm like the biggest thing islike not for nothing, just
anything that's packaged and hasa list of ingredients, things
that are in the cupboards thatis not like a seasoning or a

(06:33):
salt or whatever.
Like you really just get rid ofthose kinds of things and just
really, if you can freeze yourmeat things out of the fridge,
cook yourself and obviously likeindulge on certain things If
you want.
I'm just like just eat likegood sources of protein, good
fat, and you're gonna feelbetter.
He goes I, the cleaner I eat,like the more productive I am,
the better I feel.
Um, so all of those things.

(06:55):
But I was at, I was very lucky Igot to go to, uh, carrie mann's
um healing humanity, uh kind oflike premiere, uh in like
convention I would say it was.
And everybody there was like,oh, how long have you been on
carnivore?
Like I'm like five.
For me it's like five years now.
Like wow, that's amazing, I'mthree years in, or I'm two years

(07:15):
in, or I'm one year in, or I'm,you know, 10 years in.
I'm just like Jesus it's.
It was so cool just to meet allthose people in the region.
And again, the heavy hitterswere there.
You had the carnivore doctor,you had Kiltz, you had Tony
Hampton I almost said TonyRobinson, not Tony Robinson.

Speaker 2 (07:35):
Tony.

Speaker 1 (07:35):
Hampton was there and yeah, it was just everybody and
you just keep having thestories and the stories and the
connections.
I was like this is super cooland that's another reason why I
wanted to do something about theworld carnivore month, because
I haven't been posting a lot.
Like everybody knows, I'm at mywork, my family, my community,
they know it's like.

(07:56):
Oh yeah, tony does carnivore,he eats sticks, like that's him.
But I've been just posting alot of like fitness podcasts, a
lot of training, strengthtraining, but I'm like man, my
roots are in carnivore Like andI need to like start putting
this stuff out.
But you know why?
Why do you think it's importantto even have a month dedicated
to to the carnivore diet?

Speaker 2 (08:17):
That's.
Yeah, that's a great question.
You know, I, when I kind oflooked at it this month, I've
never done as much contentaround it.
I obviously kind of same kindof thing.
Like people know me for beingcarnivore and all my hockey buds
and obviously people on socialmedia know me for that, but I
hadn't ever been like veryconsistent with certain things.
I remember one time, um, I satdown, I went out to lunch with

(08:39):
one of my clients who was, um,he took me out because he wanted
to kind of change his diet.
We'd been doing personaltraining and I remember he sat
me down and like reallyquestioned me, like why did you
not really tell me about thiscarnivore stuff?
Um, and I I took it pretty hard, like thinking like it's, it's
weird to be in an unconventionalnutrition space and as much as

(08:59):
I, you know, don't want to beobnoxious with content and, and
you know, tell people theyshould change their diet.
It was also very kind ofcutting to have somebody that I
knew and trusted and work withand he trusted me that was
saying like why, why, why didn'tyou never?
Why didn't you ever tell meabout this?
Like I could have used this,and so try to be a little bit
more conscious about it.
And yeah, this January camearound and I just decided like

(09:20):
every day for this month I'mjust going to put something out
there, like one post a day.
I actually have everything likemapped out.
I have here like a wholecalendar of like everything I
wanted to, you know kind of postabout in different concepts.
And yeah, I do think it's.
I do think it's important toget this kind of stuff out there

(09:42):
and show people that there is asubset of people that are doing
this.
These are people that havesuffered with something to the
point that they would even bewilling to consider this or try
this um, you know this onlyeating meat thing, um, and yeah,
so it's been, it's been fun,it's been fun to kind of try to
share something every day, and Ido think it's a it's cool that
we have this time.

(10:03):
I just use it as an excuse tolike be really like mindful
about being consistent andposting about it in any which
way and just letting peopleunderstand that there is ways to
do it.
It's not going to kill you.
Most people I think you'reright Like do understand that
when they eat more meat andanimal products, they do feel
better.
They just might feel weirdabout it or feel they're harming
the environment or whatever.
They might, you know, not poopever again or might have a heart

(10:26):
attack or something.
So, yeah, it's been, it's beenfun to just be really consistent
and mindful about that, and Ido think it is important that we
have a time that we can kind ofdo that and share that message.

Speaker 1 (10:36):
Appreciate.
You like sharing thatperspective because it is as
somebody who you want to helppeople.
You want to be like a fitnesscoach, you want to be a trainer
and you want to help people.
You want to be like a fitnesscoach, you want to be a trainer
and you want to help them withtheir nutrition.
And you don't want to pushright, you don't want to, you
don't want to push too much andand I know we've talked about
too it's like sometimes, whenyou're asking people to change
their diet right, it's likeasking them to change the
religion.

(10:56):
At at that point, like oh mygosh, like what are you talking
about?
This is so crazy.
Like how can I survive on justeating meat?
Uh, when people kind of giveyou or maybe people are
interested or kind of think likeit's too restrictive, like this
is too restrictive, I'm I'm notgoing to get my adequate quote,
unquote nutrients here Like howdo you like navigate that with

(11:17):
a client or a prospective person?
That's like, hey, I'm thinkingabout carnivore, but I'm really
worried'm going to get scurvy,right.

Speaker 2 (11:30):
Good point, good point.
Yeah, I would love to hear youranswer to that same question as
well.
But, frankly, I would probablyapproach it the exact same way
that you approached it with yourbarber this morning, where it's
like do I think most peopleshould try a carnivore diet?
Absolutely, I think everybodycan try it.
I think it's perfectly safe.
We get in the habit of saying,is it going to fix everything?
Like no, it's not going to fixeverything, but it does fix a
lot of things for a lot ofpeople.
And I do think it's anopportunity, you know, having a

(11:53):
month where we call it WorldCarnivore Month and people can
feel better about, you know,again, trying this and seeing
how it goes for them.
But, like I said, like I wouldprobably approach it the same
way that you approach it withyour barber, by saying, like, if
you feel good when you eat moremeat and you eat steak and eggs
and you feel really great andyou know like that, go in that

(12:14):
direction, just see what it'slike to add more proteins and
more fats and have thoseproteins and fats come in a
combination where um naturealready provided them for you in
animal products.
And if you like you know chuckroasts, do that.
If you like brisket, do that Ifyou like burger patties, like
there's so many different waysthat you can do this and
approach this and try it.
Um, yeah, I would just want morepeople to kind of connect with

(12:34):
that intuitive sense of like.
I feel like this is good for meand I feel good when I eat meat,
like great, eat more of it andsee if, you know, you don't
really miss the fact that thefiber that you're eating in the
form of vegetables is probablynot that good for you and may
even be causing damage and, ifnothing else, it's taking the

(12:55):
physical space away from thestuff that really would be more
beneficial.
What would it be like to takeyour chicken and vegetables that
you've been eating and do lessof the vegetables and add in
more red meat and do a littlebit more of that and see if you
really miss all that other stuffthat we're told is super
healthy for us?
So I just think that mostpeople, if nothing else, could
be benefited by um pushing inthat direction eating more
animal products, more proteinsand fats in general.

(13:17):
Um, and again, I I'd like tohear your answer, but it sounds
like you kind of already gaveyour answer in the way that you
approached it with your barbertoday.

Speaker 1 (13:23):
I that would be the piece.
You get the, you get somebodythat's kind of like, okay, yeah,
that makes sense.
And this is where I, I, I takefor granted the things that you
know, we do.
I, I listen to your balancedbody.
You know radio like it.
How many episodes are you innow?
it's got to be geez ridiculouscoming up on 800 yeah jesus,

(13:43):
yeah, yeah, I'm like trying tobreak 50 over, but I take for
granted the, the conversationsthat we have and the people that
we talk to.
Uh, not for granted, but it's,it's.
I understand the knowledge, Iwant to reach out to the those
people, but when you, when youget somebody that's like, well,
is it gonna like?
How do you know?
Well, how do you know this isnot gonna harm?

(14:04):
How do you know this is notgoing to harm me?
How do you know this is theproper human diet?
You know you start to look athey, you can check out my
podcast here's.
You know Dr Ovadia, right,everybody's like, well, what
about cholesterol?
Well, I've talked to people whoare, you know, a doctor in the
space, cardiologists.

(14:29):
They don't want people on theiroperating table like basis of
his whole book.
You know that is kind ofdebunking a lot of this thing I
look at.
You know you've had him on aswell.
Bill Schindler, right, that'slike we have a cardiologist
saying one thing Bill Schindlergiving us like this evolution of
humans, and his point of viewis good too, because he, he's
like not 100% carnivore.
He's like we, we evolved onmeat and fat and we, you know,

(14:53):
we, we bang two rocks together,we get a knife, and that just
changes everything for us comesin fire.
We hunt more, we get bigger, weget stronger.
You know he, he likes a littlebit more biodiversity of
different things.
But he says like, hey, if I'mgoing to gonna feed my family
the most healthy, bioavailable,nutrient-dense foods I can, and
I I gotta eliminate some plantsin that aspect, but if I can

(15:13):
alter how I prepare them, then Ithen I'll do that right.
So he has totally for me,totally for animal fats, and
that.
Then you have all these otherpeople from different spaces,
other doctors, a Chafee, a Baker, things like that.
So I like to lean on them.
I'm not a scientist by any means, you know.

(15:34):
I look at what people have done.
The success stories are huge.
That's why I loved sitting downat Healing for Humanity, shout
out Carrie Mann and all them,and just listening to people's
stories and that I that's whatmakes me like get all jacked up,
because it is like we can sayscience all day, right, but it's

(15:56):
undeniable.
How many, how many people haveyou heard of?
They're like oh, I'm gonna trycarnivore for 30 days.
Oh, I felt like shit after 30days.
Yeah, I've never, never, never,never, uh, yeah, so I mean
that's.
Usually my answer is like, hey,just try it out.
Um, but if people really want toknow more, it's like hey,
here's, here's this group ofpeople, right, this, I can give

(16:19):
you some information.
A Ken Berry or what have you?
Uh, a Dr, dr kilts?
Where these people are, in thespace they are, this is their
profession, their livelihood,right, they're actually putting,
they're going against the grainand putting their like careers
on the line, saying, hey, theway you've been doing this for
past 50, 100 years is wrong.
Like this is where we need tobe going.

(16:40):
Like fatty red meat, animalprotein, animal fat, that's
great.
All the other stuff.
To me, I feel like when I walkthrough I don't, I want your
perspective on this too likewhen you walk in the grocery
store, like a big grocery store,and you just like look around
and I'm just like, wow, like isthis really food?
I just walk in and just package, package, package, package,

(17:02):
package, and I'm just like okay,and then it's like all the have
you talk about this all thetime of?
Like the fruits and thevegetables, it's so vibrant,
it's all these colors, whatever,we don't have it.
We go back hundreds of yearsago.
We don't have access to thosekinds of things and if we did,
they're not going to be in thequantities that we have now.
You know we're overindulging inall these things.

(17:22):
We got rampant um issues ofchronic illness.
It's all lifestyle as wellattached to it.
But it's like man, I just walkinto the grocery store and
sometimes I look around and lookat people's carts and I don't
want to judge, like, but I'mkind of like man, like that's,
that's.
You just have literally nonutrition in that cart.

Speaker 2 (17:41):
Yeah, yeah, I it.
Yeah, that's such a good point.
Once, once you step away fromit, you really see it and like,
yeah, like it doesn't.
It doesn't even shock usanymore that like every handicap
space in that store is takenand people, it's almost like
there's more people ridingaround in carts or carting like
an oxygen tank with them orsomething like, yeah, you don't

(18:02):
want to judge, but it's hard notto notice, especially once you
step away from it and you cansee these foods for what they
are.
I mean, the last store I was atearlier this morning has
protein powder that they'retrying to sell.
You know the benefits ofprotein and it's like Fruit
Loops branded, it's like cerealsugar cereal branded protein
powder.
Like, really, I don't know thatthat's the best way that we
could be getting an essentialnutrient.

(18:24):
Yeah, it sucks that these hyperpalatable foods that you know
when you're eating them, ifyou're eating a lot of them,
they're very addictive, they'revery tasty and if you can step
away from that, I think acarnivore diet is a wonderful
way to kind of get off of thosefoods.
You start to realize that verysimple foods with really few
ingredients are absolutely youknow, they don't just taste good
, they're.

(18:45):
They're nutrient dense, likethey make you feel good, they
give you energy, they make yourskin vibrant, like you feel so
much better.
You don't miss some of thefoods that you thought you could
never live without, all thosebig packaged foods, and you know
the breads and the cereals andall the stuff I used to eat.
Certainly, like you, you don'treally miss those foods the way
that you thought, and so, yeah,I think a carnivore diet is a

(19:06):
wonderful way to give yourself achance to, you know, for 30, 60
, 90 days, whatever it is, justeliminate some of that other
stuff and really overfeedyourself on really delicious,
nutrient dense stuff that tastesgood, with just a little bit of
salt or pepper or whatever Likeit's it's.
Yeah, you really appreciatefoods much differently and a
carnivore diet is a great way toexperience that.

Speaker 1 (19:27):
Like you were saying earlier, there is a, a that the
wheel is turning like we'repicking up steam right.
More people are talking aboutit.
You know cause you do have likea.
Uh, you know a Jordan Peterson,michaela Peterson you know big
figures that are like carnivorediet had fixed a lot of things,
you know.
Now we're we're talking doctorsand a lot of people on

(19:48):
Instagram and social media.
People get interested.
All right, january 1st I wantto go two feet in.
How do I start?
Yeah, what what?
Yeah, I know it's a loadedquestion, but like, yeah, like,
how do?
How do you?
How do you start If you'regoing to like, if somebody's
come in?

Speaker 2 (20:29):
no-transcript with somebody, um, probably very
similar to what you do whenyou're doing the same thing.
I'm really trying to get it.
Uh, somebody's motivation, like, what is your why?
You know, tell me why you'rewanting to try this.
Often, you know, there's a,there's a physical, aesthetic
component, which I don't thinkis a bad thing.

(20:51):
People want to look better and,you know, feel better, whatever
.
But also, like they, you know,we dig a little deeper and they
want energy to play with theirkids, and you know they're,
they're tired already and in apinch, when they're tired, like
they're choosing, you know,pizzas over more healthy foods
that take a little bit ofthought to, you know, prepare.
But anyway, I'm trying tounderstand somebody's why and

(21:11):
then I'm also trying tounderstand what is their
personality type, like, um, we,we change because something
sucks bad enough that that wehave to change.
Essentially, unless we're, like, really inspired by something,
it seems like we need, you know,the two by four to the forehead
to really like, wake us up andmake us think that we need to go
through some type of change.
In a carnivore, differentcarnivore diet is a huge change

(21:33):
for a lot of people.
Some people are already kind ofclose to that.
Other people are a lot furtheraway and I want to know is this
person somebody who wants to gocold Turkey they're ready to
jump right in.
Or is this somebody who needsto have like a little bit more
of a gradual, um, kind ofexposure to what a carnivore
diet is?
And so I'll explain it topeople.
Like we have a pool and thepool has the shallow end and it

(21:55):
also has, like the 50 footplatform, and you know you can
get in the pool however you like.
Um, you're going to get weteither way.
Whether you're going to jumpoff the platform or whether
you're just going to wait inover time, either way is fine.
Jumping right in might be alittle bit more painful in the
beginning, but you'll get usedto the water pretty quick.
And so I want to know againwhat the motivation is.
If it's a strong enoughmotivation, chances are they'll

(22:16):
probably want to dive right intoa carnivore diet, so to speak.
And so when we're gettingstarted with people, I think one
of the biggest challenges thatwe have to face is most people
are used to having things beingvery complicated, and one of the
beauties, one of the best partsabout a carnivore diet it can
be very, very simple, as you allknow, like I'm trying to help

(22:37):
people understand that.
You have been on complicatedmeal plans.
You have been on, you know,weighing food or tracking things
, and you can continue to dothose things if you like.
But a carnivore diet, in myopinion, is one of the best
parts about it, and where a lotof people get tripped up is the
simplicity of like find whatevermeats you like.
I try to encourage people to doas much red meat as possible,

(22:59):
although I often don't even needto try that hard because people
will seem to kind ofself-select for red meat in
general.
Um, I try to tell them to findways to prepare the red meat
with things they already have.
What kitchen tools do you use?
What do you like?
What you know, what do you notlike?
Um, how can we provideeducation to you know, teach you

(23:21):
how to prepare certain foods?
Um, and then, yeah, just tellpeople like, this is the one
diet you can really, um, eat ahigh amount of these foods.
It is restrictive in the numberof foods that you can have, but
it is unrestricted, in myopinion, about how much you can
eat.
And so for people that have been, you know, counting calories,
watching their portions, um,just intuitively thinking that

(23:45):
they shouldn't eat very much orthey need to eat frequently
during the day.
Trying to explain thedifference between what it feels
to be full versus what it feelsto be fully satiated can be a
challenge in the beginning, butreally encouraging people to
check that out and see what it'slike and really stuff
themselves with delicious food.
Again, I just think it's weirdfor people to like they think
they can eat two burger pattieswhen actually they can eat like

(24:06):
three or four.
They're used to eating threeeggs when it's like, well, can
you eat eight eggs?
Like, try to have a little bitmore.
It's just kind of overcomingthose things and I'm learning
what people already know orthink they know about nutrition
is kind of the big thing.
But really trying to convincepeople that this should be very
simple, should be very delicious, it should be very inexpensive,

(24:28):
you don't really need to gettoo twisted up in knots about
the quality of the meat you'rehaving and we're lucky in this
country that the quality of allof our meat is very, very high.
Um, so yeah, as far as thatgoes, that's kind of a general
direction and it's usually likeanswering individual questions
that somebody might have.
Again, it's a lot of unlearningand you know, just people being

(24:49):
validated to know that likeokay, I always knew that I felt
good on me.
You're telling me I'm not goingto die if I do this.
Yeah, just kind of giving thatpermission to people.

Speaker 1 (24:58):
Yeah, you tapped into something really great, because
you mentioned the aestheticspiece that it's important.
Like we're all a little vain,like we want to look good.
You know this.
I did a podcast with my friendsand we talked about like New
Year's resolutions were bullshit.
I was like it should be allyear, like you should be really

(25:26):
not just saying, okay, now,because it's this time of the,
the earth is in this position, Ineed to be physically fit,
right Like.
That's where I'm like, no, itshould be all the time.
I'm like, oh, you know, thisyear I kind of like not that
I've been yo-yoing a little bitand I've posted it too, like I'm
eating really good food, I'meating carnivore, but I've gone
up, but come down, I gone up andgone up, but I felt great the

(25:47):
whole time and I'm like you knowwhat?
I kind of want to lean out alittle bit.
I want to lean out a little bit.
I have to do some things inApril where I need to be a
little bit leaner, uh, for thoseevents, and I'm like you know
what?
I just I want to be a little, Iwant to be.
I float right now at like 17%body fat and I'm like, oh, like

(26:10):
I can totally be 15.
That's fine and I have that,and that's for me.
Um, but my goal is never goingto be aesthetics.
And you said what's themotivation behind of why you
want to look that way?
Again, I want to.
I have a, I have acertification goal.
There's a tangible thing that'sattached to it.
Yes, do I want to look good atthe beach?

(26:30):
I'm a we're, we're fitnessprofessionals, we want to.
We want to look good, right, wewant to.
We want to.
Nobody's going to take myadvice if I'm too weighty, right
, if I nothing.
So there's that piece to it.
But my friend Nikki has a great.
She mentions this too in thepodcast.
She makes like this triangle.
I've been to her like nutritionworkshops and she's not
carnivore by any means, but Ithink it rings true.

(26:52):
She like draws a pyramid and atthe bottom is all and the
biggest chunk is mindset and themiddle right is nutrition.
At the very, very, very top istraining.
And she goes everybody startswith the biggest chunk, thinking
it's training, I need to workout, I need to go hard, right.
And then it's like oh, I gottalike restrict everything, I have

(27:15):
to be hungry because I'm on aquote-unquote diet, and then you
know you get to this pointwhere that's not a sustainable
thing, like you can't do that.
You're gonna run, run your bodyragged just to look a certain
way and then, yay, you did it,but you feel like shit, like
what's the point?
So my goal is, yes, I want tolook good, for sure, but it will
never be at a sacrifice offunction of my body.

(27:39):
Can I perform the task?
Do I feel good?
Can I do my job?
And that's a big thing forcarnivore.
For me is it's simple I don't.
I don't feel hungry.
Like when I tell people they'relike and I sometimes I hate
saying carnivore diet Cause,then the annotations like oh,
like you have to like be veryrestrictive and like starve
yourself.

(27:59):
No, like I eat as much as I want.
If I want to eat, I do.
If I don't feel like I want toeat, or or I'm not hungry, I
don't eat.
If I skip a meal, I am notfreaked out.
Like, I'm fine, like I have.
I've had coffee today.
It's a what we got.
It's one o'clock out here,right, I haven't eaten a thing
all day.
I got two pounds of ground beefready to rip after this episode

(28:20):
.
So, uh, I mean, and I'm notfreaked out.
I don't need 17 meals, is 20snacks in a day.
But my why will always be can Ido I have function in my body?
Am I healthy, Am I satiated, amI able to do the things in life
?
And then aesthetics is the backburner.
But that January 1st, likepeople jump on for aesthetics

(28:41):
and they burn out right quick,like what is the why?
Why do you want to look thatway?
And then, when you do look likethat because I've done that,
I've, I've gotten real lean atone point in my life and I got
like abs I'm like oh, hell, yeah, and I didn't do it the right
way, I didn't eat enough andwhen I got there I go.
Now what?

Speaker 2 (28:59):
Yeah, yeah, exactly.
No, you're a great example ofthat.
I look at um, you know, I think, think about what you just said
about the pyramid and themindset piece, um, and, like I
said, I love that episode andyou could tell that they weren't
like um, they weren'tnecessarily like into carnivore,
but they weren't writing it offeither, which I found like
really cool.
You know that people again arelike accepting it, but anyway, I

(29:20):
look at you and your life andthe different goals that you've
had, and doing an Ironman, Ithink is a wonderful example of
that, of like you did an Ironman.
That was one day that you had toprepare for for a very long
time.
You did a lot of hard work, butyou would be the first person
to say, like doing this is nothealthy, like this is not good
for longevity, like this is justsome absurd thing that like

(29:44):
literally three drunken navypeople talking about like what's
the hardest thing to do in kona, and one person said it's
swimming between these twoislands, which is 2.4 miles, and
one person said riding aroundthis island, which is 112 miles,
and one person said running amarathon, and they just decided
to throw them all together.
Like that's how started thatlike doing that is it's great

(30:04):
and it requires all thattraining and all that stuff.
But that is not.
That's not good for you, that'snot great for your health Like
you're not a healthy person,that's not increasing your
longevity.
And you approached it as such,like I want to do this.
I know what it's going torequire.
I've got the mindset in placeto know that once I get this
done, I'm not going to do thischronically and I'm not going to

(30:26):
pretend that beating myself uprunning this long is good for me
.
And you approach it as a lifething.
Of course we want to look goodand you want to perform for your
certifications and all yourclients.
But if you're in this space forlong enough, you realize, like,
what do I really want?
I want to be happy, I want toenjoy life, I want to have good

(30:46):
longevity, I want to enjoy mygrandkids.
It's not about, like, doingthis diet temporarily.
It's like, no, I want to feelmy best and feel optimal, to
like try to provide value andmake an impact in this life, and
I want to do so for as long aspossible.
And so, yeah, I'd love that youbrought in that point.
The mindset is so key in helpingpeople understand that like,
yeah, we can get you to thatweight loss goal, we can get you

(31:08):
to that wedding that you'repreparing for in four months,
but like I'll still something Isaw on Instagram recently like
you don't need 75 hard, you need365 consistent.
I want you to be doing this foras long as possible and if I
can get you some reasonableworkouts that are challenging
and you can do them regularlyand consistently for the rest of
your life, that's what we'reafter, more so than like yeah,

(31:30):
we're chasing down like ashort-term goal that you're
right, like like it's.
I'm sure how you felt the dayyou finished the Ironman.
It comes and goes like this thenext day you're like borderline
depressed, like well, that'sover now.
What the hell do I do withmyself?
Like people get depressed afterbig events like that all the
time.
So having that long-termmindset, I think, is really

(31:51):
important.

Speaker 1 (31:52):
One, that's a great.
I haven't heard that littlesaying.
But you don't need 75 hard, youneed 365 consistent.

Speaker 2 (31:59):
Thank you Instagram.
Yeah, hundred and sixty fiveconsistent.

Speaker 1 (32:00):
thank you instagram, yeah yes, thank you, that's a,
that's a great one, because Imean you, you, what is
sustainable for you, what'sgoing to make you happy?
Like, and again that piece ofand I always remember that phone
call I had with you.
Like I remember you stopped theconversation.
I was just like the first liketouch points we had.
You're like, hey, you soundlike you want to do this on

(32:22):
carnivore, but you're just justlooking for permission.
I was like, yeah, everybodytold me I was going to die.
And then you're like you're notgoing to die, you're fine,
you're good, go ahead and do it.
I was like, okay, like I was.
I was like, cause every I hadpeople that wouldn't work with
me.
They're like, oh no, you'relike you're not going to be on
my program not eating carbs.
You have to have a hundredcarbs on the bike at this point

(32:42):
and this, this.
And I was like I felt so goodon carnivore.
I'm like I don't want to dothat.
But now that people want tojump in this or trying it, you
know what are some some.
I don't want to say hacks, likewhat it's a what's a carnivore
hack, but like what are sometips or tricks that you're like
you know when people want to getinto carnivore say, like fast

(33:03):
food joints or parties ortraveling.
I, I, you know, I saw youtraveling with your I don't know
how many dozen eggs, uhhardball days you had in your
thing but what are some?
things that you do to makecarnivore easier for you.

Speaker 2 (33:16):
Yeah, they call it my cholesterol kit.
Um, I always get stopped at TSA.
They always look through itlike this guy's a walking heart
attack.
Why is there a stick of butterin his carry-on?
That makes no sense.
Yeah, man, it's a great point.
The first thing I would say is Iwant to keep everything as
simple as possible for peoplelike we mentioned earlier.
So I want to know what arepeople already doing that they

(33:40):
like and understand and know howto do themselves?
Let's start there and just domore of those things.
It was really like it seemedlike way oversimplified advice
that I read in a book calledBack Mechanic by Stu McGill,
where he said, like if you haveback pain, like, find the things
that make your back feel worseand do those less, do them less

(34:04):
times, and find the things thatmake your back feel better and
do those more.
And it seems very overlysimplistic, but I think that's
an interesting principle that wecould apply not just to back
pain, but things like diet.
Where are you already havingmeals that are borderline
carnivore, that already make youfeel good?
A lot of people I know theydon't eat carnivore, but maybe
they eat a bunch of eggs andbacon over the weekend and I'll

(34:26):
always ask them like do you everthink it's weird that like you
go the rest of the day aftereating eggs and bacon, a big old
omelet, and like you're nothungry and you don't need a
snack?
And they're like oh yeah, Iguess I do notice that that's
weird.
Um, so once you point that out,you just say like, okay, how
can you do more of this?
Um, a really easy tip I learnedthis even before carnivore, but
it's it's really easy to dowith carnivore is search an

(34:50):
ingredient, something you wantto make.
Maybe you already have a bunchof this, or maybe it's something
that sounds good.
So maybe you search ground beefor Chuck roast or rotisserie
chicken or just something likethat, and then search also how,
whatever method you are, youknow, familiar with to cook at
home, like maybe that's groundbeef and type in frying pan,

(35:12):
ground beef, oven, ground beefgrill, and then change the
search to be the images, so youjust can scroll through a bunch
of images.
It's basically like the kind offood you want to make and
whatever way you want to make it, and then, once you like
visually, find something thatlooks really tasty, click on
that and see if the recipe lookseasy enough for you to follow
along.
I think visually it's a loteasier to look through a bunch

(35:34):
of different recipes and juststay in your own lane.
Stick with the things that youalready know how to do.
Over time, you know, your yourskills in the kitchen will
expand and you may want to tryto find ways to make food
differently.
So I'll give you a good exampleof something we've already
talked about.
Sean Baker puts out these videosof this insanely delicious
looking steak every single day.

(35:56):
He makes the same thing, atleast on these videos every
single day, and I, you know,watched all these videos and
thought to myself like I'm goingto do exactly what he does.
That looks so good and it comesout exactly the same every time
.
So I pulled up a YouTube videowhere he takes you through
exactly what he does, and I gotall the things to do exactly
what he does to make his steak.

(36:17):
Every day I have a sous vide.
I cook my steak for two hoursat 119 degrees, and then there's
a grill that you can buy thatshoots flames from the top
downwards that gets up to 1500degrees, and so every day I take
a sous vide steak.
Make sure it's warm, I you know, season it, however, like pat
it dry and then put it in thisgrill.
Um, the ones that he promotesare like a thousand to $2,000.

(36:40):
I found one on Amazon that waslike 150 bucks.
I've had it for over a year andI can tell you, tony, for over
a year I have had steakhouseperfect quality steak every
single night.
That I only missed one time,when we were in Austin eating at
Cooper's where they made thebest steak I've probably ever
had.

Speaker 1 (36:58):
Oh, my goodness, let's pause real quick on this
episode if you haven't listenedto our other episodes with me
and casey.
After hack your health, uh, wewent to shout out to, uh, james
liebman the carnivorous.
He told us you got to go tocooper's, uh, and get the ribeye
at a barbecue joint.
We're like, oh okay, and we gothere and we eat it and I'm like

(37:19):
, holy shit, this is like one ofthe best things so good, good,
so good.

Speaker 2 (37:23):
Yeah, it was really fun.
Like the next night after weall met up at Cooper's the next
night we went to a differentplace and you mentioned like
stories.
We sat around a table and likeheard everybody's amazing
carnivore stories and it was socool.
But, yeah, the food was notnearly as good at that place as
it was the time before.
Before, and like that wholenext day, dude, all I could
think about.
I told you I was like dude, I'mjust thinking about the steak.
What's going on?

Speaker 1 (37:45):
so we went back again , we went back again we went
back again and they came thenext day.
Casey's like all right, I'm offthe airport.
Man, it's great to see you.
I was like, hey, guess whereI'm at.
He's like dude, you're not atcooper, sorry, I'm like I'm at
coopers again you, son of abitch that's so good all right
even their seasoning is myfavorite seasoning.

Speaker 2 (38:02):
I order it from them, cooper's and their steak
seasoning is phenomenal reallyso yeah, worth it lasts a long
time.
I use it every night, but yeah,anyway, so it's it's.
Yeah, it's finding things likethat right.
Like if this is important toyou and you want to change your
health.
Like you can go to youtube and,like you said, watch some
camberry videos.
I go on youtube all the time tofind, like, what's the best way

(38:23):
to cook ground beef, what's theyou know something different I
can do with a chuck roast, orhow can I make this more
affordable.
Like if it's important to you,you'll spend the time and be
able to do that and just justkeep it simple.
Like I said, and and and, yeah,find, find ways that you
already know.
And again, over time, you canexpand and do different things.
Again, over time, you canexpand and do different things.
The travel one's veryinteresting.

(38:43):
I'll just say, like one of myfavorite tips that I shared with
people during World CarnivoreMonth was, yeah, whether it's a
hack or not, I think most peopleshould know that, like
McDonald's sells burger pattiesthat contain one ingredient and
it is beef.
There's nothing else in it.
It's seasoned with salt andpepper.
They cook it on a grill thatdoes not have seed oils.

(39:04):
This has been confirmed andthey don't just have burger
patties laying around that arefresh and ready to go.
They have to cook them when youorder them at the moment, and
so it means you have to pull offthe drive-through and sit in
your car for a few minutes asthey're preparing it, but you
can get piping hot, deliciousground beef burger patties.
That are one ingredient thatcosts a dollar and a half a

(39:26):
piece, and most people arestunned when I tell them that.
But it's like, yeah, like Idon't do that a lot, but if I'm
traveling, if I'm in a pinch, um, it happened a few weeks ago
where, like, I had a clientdowntown and I had a hockey game
to go to right afterwards andit was like I don't really have
time to go back home and go backout again.

(39:46):
I'm just going to go toMcDonald's and order a bunch of
burger patties, and they weredelicious, it was really really
good, and so just finding littlethings like that and making it
easy for people, I think, is howI try to help people in the
very beginning, as far as thatgoes.

Speaker 1 (40:04):
I think that's great advice because it's like hey,
like you may be not be able thatday to have the Sean Baker sous
vide grilled steak with thehole with the machete in your
hand, but if you know you'retraveling, you're in a pinch.
I do it all the time.
I even like, when I walk in toMcDonald's now, like this is the
only reason I'll go into theMcDonald's is for like hey, like

(40:27):
I'm running late or I gotnothing, um, like I didn't go
shopping, like I need to getsomething you know today.
All right, cool.
I walk in and she's like four,four quarter pound panties.
I go, you got it I had my buddywith me from out of town and I'm
like, hey, like, uh, we'regoing somewhere, forget.
I was like, yeah, you know,it's like one o'clock.
I was like I'm going to get goto McDonald's and get some, uh,
some, I call them meat cookies.
I'm like I'm gonna get somemeat cookies.
And he's like meat cookies.
I'm like, yeah, you just getthe patties, so we go in there.

(40:55):
I will actually go four quarterpowder patties.
I go, yeah, and my buddy's likethis is not bad.
He's like this is like $4.
And I'm like, yeah, it's, it'scheap, it's easy, like it's beef
.
I just asked for them.
I don't do the pepper, I justhe just puts salt on it, that's
it.
And it's super convenient.
And again, I don't do it allthe time, but if I'm in a pinch,
that's the way to go.
Some jerkies I look at like,after I've gotten into the space

(41:18):
of, like I'm thinking likepeople would just want to grab a
slim gym.
Like, yeah, I'm carnivore.
But like, look at thatingredients list, I'll do like a
chomps, like I'll throw chompsor whatever.
If I hard boiled eggs, I canbring those too, and just things
that are convenient and easy tolike.
Pop in, not like a whole pipinghot dish places, because I
think that's the hardest thing.
But you like travel with likebutter, right?

Speaker 2 (41:41):
Yeah, I'll do a stick of butter.
I'll do the hard boiled eggs.
I think is great.
Um, when we were at hack yourhealth.

Speaker 1 (41:48):
you met Audra Coleman right Possibly I got to see.

Speaker 2 (41:50):
She was the one that not only had the dehydrated meat
, but she was sharing herdehydrated meat.

Speaker 1 (41:55):
Yes, I met her.

Speaker 2 (41:57):
So, uh, yeah, first of all, if I had that, yeah, if
I, if I had a bunch ofdehydrated meat, I wouldn't like
be walking around a conferencesharing it with everybody, as
she was very generously, um yeah.
So it was so nice of her and Imean, wasn't that amazing to be
able to eat that dehydrated meat.
That was great.
And so, yeah, I'll do the samething that you do, like I'll

(42:17):
have chomps around and I'll have, you know, always have, uh, you
know, hard-boiled eggs on hand.
But as we speak right now, I I,you know, talking with her and
understanding how she does herdehydrated meat, which was
absolutely delicious.
Again, I decided like it'sprobably worth it for me to
invest in another kitchen gizmo.
I hate buying new stuff, but Iended up buying a dehydrator.

(42:38):
My wife and I are traveling toSan Diego this week and so right
now in my dehydrator I have awhole like pork tenderloin that
I use this like chopping kind oftool that she recommends that
cuts through.
It's like a paper.
It looks like the paper cutterfrom like elementary school.
You probably see those all thetime with what you do, but it
works on frozen meat and so,whether it's you can take like

(42:58):
ground beef that's frozen in atube, it makes really good
dehydrated meat.
I took a pork tenderloin andjust sliced it on up and put it
on all these trays in thedehydrator.
I seasoned it with Cajun mixand, yeah, I'm going to take a
bunch of dehydrated meat with meon this trip.
We purposely got an Airbnb thathas a kitchen so we can always
cook whatever we like, but it'sa priority to us, my wife and I,

(43:19):
when we go travel, we don'twant to like, feel like shit, we
don't want to not enjoy thetrip because we're eating a
bunch of nonsense, and so it's apriority to us to, you know,
find places that serve justburger patties or go have a
steak or, if nothing else, justfix the food ourselves or bring
food with us.
It's not that big of a sacrifice.
It's a little bit weird, butit's pretty easy to do.
And again, like I understand,people go on vacations and they

(43:42):
want to loosen up their diet butthey end up spending all of
their time on vacation feelingterrible and their stomach hurts
and they feel bloated and likethey're hungry and cravings come
back and it's like, yeah, Imean enjoy yourself.
But enjoying ourselves alsomeans that we take care of
ourselves and that way we don'treally like deviate from what we
know.
You know feels good and tastesgood.

(44:02):
So we just try to make apriority and make it easy for
ourself.
But yeah, doing like you said,just having those snacks on hand
or dehydrated meat has beendefinitely a go-to.

Speaker 1 (44:11):
for sure, we have, uh , we've both interviewed a Corny
Luna, right, she has her own,her own spices.
Do you think that you know,when it comes to uh, uh, adding
vegetables for like filet, likea garlic, uh a seasoning, uh, a
pepper, a hot sauce, is thatcheating or is that fine?

Speaker 2 (44:32):
I've always considered a carnivore diet to
be what a hyper carnivore istitled in nature.
If you say, what is thedefinition of a hyper carnivore?
It is an animal that eats 70 to75% of their calories from
animal products or more.
Um, and Bill Schindler was agreat example that you brought
up and the way he approachesthings is like we are omnivores,

(44:55):
we can eat a lot of differentthings, but that doesn't mean
that it's like a 50, 50 splitand it doesn't mean that we can
just eat whatever we wantwhenever we want and with
impunity.
Like when he says plants shouldscare the hell out of you, it's
not saying don't ever eatplants, you can't ever eat
plants, it's that you theyshould scare the hell out of you

(45:15):
.
You should think about you knowhow, what, what plant foods
you're eating, how frequentlyyou're consuming.
Was this a food that wasavailable all year round, all
the time, or is this like arecent invention?
Is this something we haveselected and selectively bred to
be like full of sugar?
Did we always have access tothis 365 days out of the year?

(45:39):
I'm part of Dr Anthony Chafee'sbook club and so every week we
discuss a different book andkind of people all over the
world get together and, like youknow, throw different ideas
around on whatever content wehave.
We're reviewing and we recentlyreviewed a book called the
Stone Age Diet which was writtenin the 1970s.
The author had some interestingideas.

(46:00):
It probably wouldn't be thatthat kosher, uh, if it was
published in 2025, but, um, itwas interesting even back then.
And he gave this example and Ithink it was maybe like a
fictitious but just kind of toshare the point that, like in
the 1910s and 1920s, we startedto learn what vitamins were and
that vitamins were important forhealth and our focus kind of
shifted to like make sure thatyou have lots of vitamins.

(46:22):
And where do vitamins come from?
They come from fresh fruits andvegetables.
And it gives this story of likea woman walking into a grocery
store in New York city inFebruary and looking around for
like the fresh fruits andvegetables and saying, like you
guys have tomatoes, like I'mjust learning that I'm supposed
to get my kids tomatoes so theycan get vegetables.
And the store owner, likelooking at her, her like no,

(46:43):
that's not a thing, we don'thave fresh tomatoes in New York
City in February.
There's canned tomatoes.
You can buy those.
And in this example, in thestore is also maybe a food
distributor who is in charge ofdistributing food around the
East Coast and maybe he thoughtto himself, like well, wait a
second.
In Florida they have moretomatoes than they know what to

(47:03):
do with and it's like supercheap tomatoes by the barrel
down there and again there's somany of them they don't know
what to do with them.
Maybe, if I figure out drivingthese tomatoes from Florida up
to New York, where people pay 10times the price, 20 times the
price, you know, liketransportation wasn't that easy
back then and figuring out howto get from Florida to New York

(47:25):
with a bunch of tomatoes, youknow, probably wasn't that easy.
But it kind of enforces this,this idea of like.
We just have lost a completesense of like what food should
be available year round, and heprobably made tons of money by
exporting all the tomatoes thatthey had too many of in Florida
and selling them for a handsomeprice in New York City, drove
this idea that you should havefruits and vegetables year round

(47:47):
.
I asked my grandparents thisonce did you guys eat spinach
when you were growing up?
And it kind of surprised me.
They said yes and I was like,oh, that's interesting and
they're like, but I mean, itwasn't like year round you get
it for a month and we'd havespinach and we'd cook it
normally, we'd prepare it.
We'd have it with a cream saucewhich, as we know, a very high
oxalate food.
If you serve it with a mineraland you cook it and prepare it

(48:09):
like, that reduces the oxalatecontent and the calcium in the
cream sauce helps to bind withthe oxalates and so you know
they.
They grew up eating seasonallyand we just have completely lost
that.
And that's to say things aboutlike fruits and vegetables, not
to say anything about theprocessed garbage that most
people are eating all day, everyday.
So yeah, it's just we just kindof forget that these things

(48:30):
shouldn't be consumed all thetime.
That fructose literally makesus more aggressive and makes us
take more chances to get at it,because if we had fructose
evolving, it was to make us fatand we needed that, and we may
have been in competition withother animals or insects or
birds to get at this.
You know this fuel source thatmade us fat, and so we needed to
have something in our brainsthat switched on aggression and

(48:53):
you know risk-taking behaviorsto make us, like, really
motivated to get at this foodand make it be really addictive,
because it's not all year thatyou're going to have it and you
really need to attack it to makeyou fat when you can, and we
just live in a world where youcan do that 365 days out of the
year now, so it's just differentcontext.

Speaker 1 (49:09):
One I have to mention .
I wanted to talk about this too.
It's like, you know, and it'sjust going to be hard for people
that have families, like ifthis is an individual thing too.
It's like, hey, me and my wifewe're, we're, we're going to be
making this beef jerky, we'regoing to be eating this way, uh,
and it's hard for individualsthat, like I, have to prepare
two separate meals.
We have to like, acknowledge,like, like.
That is a real life thing forlots of families, male, female

(49:34):
doesn't matter.
Like in the household, andthere's some people that go full
, like the whole family's, likewe're all two feet in, and some
spouses, or like kids, are likewhat, no way, I'm never, I'm not
going to do that, and it's atough, it's a tough real life
situation to navigate and thenlike, also, like, what was the
percentage?
You said is hypercarnivore?

Speaker 2 (49:53):
I love this, by the way 70 to 75% is like the
definition of nature.

Speaker 1 (49:58):
Yeah, and I think that if you're you're covering
that and again looking gettingthe, the good source of quality
food and your body for function,cool, like I I've had a
conversation with you too it'slike I will have fruit every
once in a while.
Nobody's taken my carnivorecard away, it's okay.
I still keep it house because Ilike I will eat the entire

(50:19):
thing.
I mean, there's there's a tonof people out there that they're
in the same boat as me.
If you buy a thing ofstrawberries, you buy a thing of
blueberries that's supposed tolast the week.
It's gone, I gone.
Yeah, bananas, I like bananas.

(50:39):
I do like bananas.
If I'm out and and about, orlike they're having a dessert,
and there's a fruit and there'sa banana, like I'll have a
banana, like it's, I don't wantthe dessert because I don't feel
like shit.
I'll have a banana, haveblueberries, some melon, melon
with around it is bomb, that'sawesome.
Have you ever had that?
no, I never have, oh yeah that'slike good that's like an

(51:01):
italian, like you know dish onthe table when people oh yeah,
that's like an Italian, like youknow dish on the table when
people are walking in.
It's like you take a little bitof melon it could be cantaloupe
and you wrap prosciutto aroundit and then you eat that.
Get the sweet, the anywaysLovely.
Another carnivore hack forpeople.
If you really want to like, ifyou want to have some fruit but
I know that if I buy it, I getreally like I want to have it

(51:22):
all in there.
We've had the conversation oflike, will a little bit of fruit
trigger something in you, wherethat just is like the first
step of you going off the rail.
I've had to tackle that withmyself of like, oh, I cheated
with some fruit.
Therefore, I can keep goingLike it's like, I'm going to
have this one banana.
I'm not going to have any more.

(51:43):
I'm going to make that decisionbecause I know if I have two
bananas, I want seven easy.

Speaker 2 (51:49):
I was just going to ask.
If you get cravings afterwards,like if you have that banana in
like 20, 30 minutes, are youlike wanting something else?

Speaker 1 (51:57):
It's a yes and no.
Like yes, I cause I I want it.
Like I want, want the fruit, Iwant to keep continuously eating
that I just feel like I've.
It's not that I'm disciplined.
I don't want to be like, oh,I'm so disciplined that that way
I don't, but I just Iacknowledge like I don't need
that I don't need to keep going.
There's no, it's, it's not anecessity for me.

(52:18):
I'm using it as like, hey, Iwant a piece of fruit because,
just because, like, I don't wantthe dessert that's on the table
, I don't want cake.
But if there's some fruit, I'llhave some melon.
Cool, a little bit cool, that'sit.
My little bit of bowl, that'sfine.
Um, even when I was iron mantraining, I like I tell people
95 of my diet was carnivore andI was doing, oh mad iron man

(52:41):
training.
I was real strict, butsometimes I would just want some
yogurt with some blueberries init.
And it's like yeah, right, andthat's it.
And I kept it to that and thenI didn't veer off of that and
every once in a while that wouldbe like quote unquote, treat,
whatever you want to call it.
But I think that that's a hardthing and some people have to
realize I had to abstain.
We talk about it, you know, areyou a moderator or abstainer?

(53:04):
I had to abstain for a verylong time until that's something
that I tackled with of like, doI really need this?
And if it's going to cause meto go off the rails, if I have
cookies, because I've had it oncarnivore, like I've like, oh
man, this person had cookie.
Like whatever I indulge and I'mlike shit, like I want to keep

(53:24):
going.
I give me the whole thing, man.
Yeah, the pioneer pie, yeahexactly Infamous.

Speaker 2 (53:31):
Pioneer pie Dude.
Yeah, pioneer day in Utah, theantagonist to the Mormon faith.
The pioneer day is when theMormon pioneers arrived in the
Valley, so that's what all theMormons celebrate.
If you're not Mormon, youcelebrate pine beer day, and I
bought a peach pie and I ate apiece, and then I ate another
piece, and then I ate anotherpiece, and then I leveled the
whole thing and then I just feltreally terrible for a good day.

(53:53):
Day and a half of no anxiety,no sleep.
Cravings is the big thing, andso, yeah, what you said there as
far as like moderating andabstaining, I think is really
important for people to considerand understand which one they
are.
And I'll go way out of my wayto say like fruit is usually not
a problem.
It is sugary, for sure.
It's got a lot of fructose.
You know it's not the best tohave a lot of, but it's

(54:15):
generally like a pretty safeplant food.
I just know for me, when I eatthe fruit, it is that 20 to 30
minutes later and I don't wantanother banana, I want candy
bars and I'll drive by likeridiculous places like Taco Bell
and be like oh my God, talk,that sounds good, like I just
get cravings, that it's just.
For me it is just easier to bean abstainer and say like, well,

(54:36):
I just I don't.
If I have a nibble here andthere, it's fine, but I it's
just yeah, it's easier for me tojust avoid, I don't miss it
that much.
Um, so yeah, it's, it's.
I think it's yeah, like we said, just really important to
understand, like can you have alittle bit?
Is it driving further cravings?
Or, like you said, you know amelon with prosciutto?
Did you say Uh, uh, prosciutto?

Speaker 1 (54:59):
Yeah.

Speaker 2 (54:59):
It sounds really good .
Um yeah, if you can have thatand it's not really driving more
cravings, I don't think it's abig deal.
I again, I just if you thinkabout a carnivore diet as a
hyper carnivore nature, there'sso much wiggle room that people
can have other things and canjust decide for themselves like
what is worth it, what is notworth it.
You know.

Speaker 1 (55:15):
Yeah, and one of the last things before we kind of do
wrap up, uh, with the, I kindof want to end with the question
.
But, uh, coffee like I, that'sa, that's a big one.
I get all the time it's likecan you have coffee?

Speaker 2 (55:27):
I'm like dude yes, they can have coffee.
I am a coffee fiend.
I have coffee, probably toomuch coffee.

(55:48):
I think there's worse things inthe world, but you know it's
fine.
I don't feel like I have anissue with coffee one way or
another.
I do my coffee in the same kindof bulletproof way that I've
done for probably a decade now,where I blend it up with maybe
like a tablespoon of butter.
I do MCT oil.
I love the mental benefit thatI get in particular from MCT oil

(56:10):
.
I have been putting salt in mycoffee as well.
I blend that up.
It's a really savory, deliciouskind of mix in the morning, and
you know what it's like whenyou have to work early in the
day.
But you can't just stumble intoa Zoom meeting and get going
with your day on a Mondaymorning.
You're performing, you'reteaching or you're working with

(56:31):
clients, and so you have to beon, you have to have good memory
, you have to have good energy,and that's starting at 6am for
us, and so that's something that, again, I've cut out before.
I don't notice a hugedifference.
It's something that I reallyenjoy and so I keep it in.
And yeah, I mean to everybody'sconsternation at some of these
conferences you and I go to andDr Chafee gets up and says you

(56:52):
know, coffee is a plant food andyou should probably avoid it.
Maybe for some people that'strue and maybe for him his
tolerances are less than otherpeople.
But you know, I'd encouragepeople to try having it and not
having it and see what you likeand see if it's a net positive
in your life.
At the end of the day, it's likeyou said earlier, like nobody's
taking away your carnivore cardand this is for you.
Like nobody cares what you'reeating.

(57:12):
Like do you like this way ofeating?
Then you should try it.
I think a lot of people shouldtry it.
Like we said earlier, like Ithink you're going to feel
really good, I think you'regoing to have great energy.
I see tons of people thatbenefit from it in weird ways.
You should try it.
But then at the end of the day,like nobody really cares that
much about you, we all way toomuch and don't really care about
other people, and that's reallynice, that's very empowering

(57:34):
and people can do whatever theylike.
So yeah, spices, condiments,coffee, an avocado, you know,
garlic, the half onion with aburger patty, like sauteed, I
just I don't.

Speaker 1 (57:50):
I don't see any need to get too worked up about that
kind of thing.
Caution note about anybodythat's listening to this.
That's like, oh, I'm going totry my coffee like that.
I don't know if you've had anexperience.
I've tried to do theBulletproof coffee but I've put
too much MCT oil in there.
Has that ever happened to?

Speaker 2 (58:01):
you, you need to go number two.
Like one second ago, yeah, whenI was first starting, I was
back at the big corporate gymthat we were working at and like
I'd be training somebody andcounting reps and like all of a
sudden like oh, gotta go and Iwould like do this funny, like
power walks to the bathroom andjust try to get there in time.

(58:22):
And I had I never.
I yeah, I had some close calls.
I'll just say that, oh, yeah, Iuh, same I was.

Speaker 1 (58:30):
you know as teachers, you know you're teaching.
Sometimes you're back to backand I started doing the
Bulletproof Coffee and I'm in myfirst lesson, halfway through
the lesson, like I can't leavethat there's no other adults.
I got fourth graders in the gym.
I'm like this is going to be aphoto.
Finish between the passingperiod.
I was like oh my God, and Irealized I'm like it was the MCT
.
I couldn't figure it out atfirst and I was like what is

(58:51):
going on?
And it then it was.
I'm like I realized like, oh,it's got to be the nct oil I was
putting.
I was like, yeah, if a littleis good, a lot's better.
Um, but yeah, don't put toomuch, just start a little dash
at first and then build your wayup.

Speaker 2 (59:04):
But build your way up , start with a teaspoon, see how
you do and go from there.

Speaker 1 (59:08):
But yeah, it sounds like you also had some close
calls photo finish, uh, I askedI I want to end with this I
asked this question.
Um, I had my friend lauren onthe podcast and and I talked to
her and she, uh, you knowkettlebell enthusiast, uh opens
up a kettlebell gym.
Uh, she struggled with, um, abunch of acl, you know surgeries

(59:32):
, and she couldn't really reallydo soccer anymore to the level
that she was accustomed to.
And I asked her I was like, hey, like, if you can go back
knowing the things that you knownow in your life and experience
, what would you tell, like youryounger self and I, after I and
she had like a pause and it waslike she really thought about
it, you know, and I thoughtabout it after I had listed,
re-listened the episode I go it,you know, and I thought about

(59:54):
it after I had listed,re-listened the episode I go,
you know what, what's somethingthat I know now?
And if I saw myself as a kidcause I feel like me and you had
kind of the same upbringing oflike we were really heavyset
when we were younger Like what'ssomething that you would tell
yourself, you know, when youwere a kid, knowing what things
you know now, whether it benutrition, uh, training or
anything things you know now,whether it be nutrition, uh,

(01:00:17):
training or anything.

Speaker 2 (01:00:18):
What a great question , man.
Um, I love that.
I I mean yeah, in hindsight,like, yeah, growing up as like
the chubbier kid and buying theHusky clothes, watching my mom
get diagnosed with breast cancerand eventually pass away from
the breast cancer, you know,with all these ridiculous
treatments that she was doingand we were eating a low fat
diet at the time, and I mean, ofcourse, I would go back and

(01:00:39):
like, look at my high schoolself and say, like you know, you
were athletic, you, you know,lost some weight from doing, you
know, strength training andlearn how to do that.
I got a job at a gym as ateenager and played ice hockey
and in high school and collegeand, you know, got to race bikes
competitively and all thatstuff.
It was really fun.
But, like, also recognizinglike I was, I was asleep more

(01:01:00):
often than not in my firstperiod class.
I was asleep more often thannot in the class that I had
right after lunch and it's just,you're eating so much nonsense,
you know the school foods,coming home and eating peanut
butter and jelly sandwiches ofskim milk, watching my mom's
cancer get worse Like, of courseI would have gone back and said

(01:01:21):
, like the best thing to do isto ignore the advice that's like
clearly not working for any ofus and eat meat.
We didn't never avoided the meat, but it was never, you know,
like the only thing or the mainthing.
I see a lot of um, youngerpeople now, um, you see it a lot
in the type one diabetescommunity, where you know these
kids are diagnosed with type onediabetes and they're trying to
manage this disease.
It's nearly impossible whenyou're told to eat tons of

(01:01:42):
carbohydrates and inevitablythey find low carb and ketogenic
and carnivore diets and thesekids are like superhuman, even
dealing with type one diabetes.
They're like eating mostly meatand controlling their blood
sugars and they are gainingweight and they are very
athletic and they're veryhealthy, more so than normal
population.
So of course I would go backand tell myself like dude, you

(01:02:02):
do not need to do these longtraining rides for cycling where
you're consuming hundreds ofgrams of carbohydrates in a ride
and eating these cookies youget from the grocery store and
the gas stations that we wouldstop at, just feeling terrible,
your digestion sucks.
Of course I would go back andsay you should have more meat.

(01:02:23):
You should have more fat.
These things are really goodfor you.
I wonder what it would have beenlike I wonder if I could have
performed at a higher level inice hockey or competed at a
higher level cycling.
But also saying that like it'salso pretty cool that the other
day I'm at the ice rink and thisother guy is like oh my gosh, I
just turned 50.
And like do you notice yourbody just feels so much

(01:02:44):
different as you age.
And to answer him honestly andsay like kind of like, not, I
just turned 41.
I feel awesome.
I perform at a way higher levelnow than I did 10 years ago
when I was 30.
And like I recover better and Ihave a decent muscle mass and
like my body fat is controlled.
And like I skate with 20 yearold dudes and I'm like skating

(01:03:06):
them down.
So like, yes, I understand weage and it sucks, but I also
feel very happy that I foundthis advice to begin with and I
could plug into my life when Idid, and to just know that my
energy is awesome.
I never get sunburned.
My athlete's foot that I hadchronically went away.
I have not missed one singleclient session from being sick
in nearly six years of being oncarnivore Not a sniffle.

(01:03:28):
I've not missed one session Tothink about all of that.
It's pretty cool that I wasable to find it whenever I did.
But yeah, to to go back andmaybe discover that when I was
15 or 20 and see what kind of adifferent life I would have had
would have been cool tocontemplate.
But at the end of the day, it'snice that I found it when I did
and, yeah, noticing thebenefits up to today.

Speaker 1 (01:03:48):
Yeah, and I would tell you, most people that run
into you, you'd be like, they'dbe like that, that guy's not 41.
That guy ain't 41.

Speaker 2 (01:03:58):
My beard is a little grayer, that's for sure.
But um, yeah, yeah, I it's just.
It's very consistent with um.
You know the people that youand I get to hang out with when
we do these conferences and,like, when you get a group of
people that is following someversion of this advice and you
feel that energy of an entireconference center filled with
people that are thriving in lifeand feel very healthy and happy

(01:04:21):
and just notice so manybenefits, it's really quite
powerful and awesome.
And, yeah, just at the end ofthe day, just feel so grateful
that I was able to find any ofthis to begin with.
Pretty cool.

Speaker 1 (01:04:31):
That's awesome.
I love it, and I always namedrop you.
Definitely, I wouldn't be doingthe things that I'm doing now
if it wasn't for you, so I doappreciate all the work that you
do.
Um, got to give it the you know,got to give it the flowers,
whether they're due man, likewith all the conversations we
had, and I'm like, hey, likethis is it's been, it's a life,
it's life-changing, like it waslife-changing for me if I was

(01:04:53):
going on that same path or if Ididn't find somebody that's like
, yeah, man, you can do this.
And some people told me no, Idon't know where I would be.
Yeah, I don't know, I have noidea I would be going down the
same path that I was yo-yo,dieting and and um, having a
terrible relationship with thefood, and um, but, yeah, kudos
to you and you, you and you know, keep doing the work.

(01:05:14):
And this is just, it's good tosee you again, it's good to chat
, it's great to see you.

Speaker 2 (01:05:18):
As I told you that that coaching session I've told
you so many times.
I did nothing in that coachingsession.
You just needed me to hold up amirror in front of the camera
and you just say what you'regoing to do and like, yep,
you're just going to go do thatand you're going to kick ass and
do really great.
And so I'm so grateful that umagain not only was able to find
this information, but both of us, you know, getting certified on

(01:05:40):
that side and being able towork with people and getting to
meet amazing people like youthat are just my friends, that
my wife knows is my kettlebellpeople or whatever Like it's
just the kettlebell guy, thekettlebell guy.
Oh yeah, tony, the kettlebellguy.

Speaker 1 (01:06:00):
Was that the guy that has the great stories about
april fool's day with hisparents?

Speaker 2 (01:06:02):
like, yeah, man, it's coming up, I gotta think of
another one.

Speaker 1 (01:06:03):
I gotta think of something different I can't wait
.

Speaker 2 (01:06:04):
I think I should have you back on the episode to do
an april fool's day special.
We'll just talk about that.
I think that would be reallygood practical information for
people.
You've had some epic ones inthe past.

Speaker 1 (01:06:14):
We will, we will chat .
Yeah, I have some in the backburner.
I'm trying to.
I might be.
Uh, it's actually in the nextfew weeks.
I have to decide which way Iwant to go.
One's very elaborate, one's notas much, but like it's going to
be, I'm going to get my matrouble you have to go through.

Speaker 2 (01:06:31):
It benefits the rest of us to hear the stories
afterwards.
So don't be selfish.
Go the elaborate route, go allin whatever it takes, you have
to pay the time.
It's good for the rest of us.
So again, don't be selfish.

Speaker 1 (01:06:43):
Perfect, will do, will do, and then anybody that
wants to talk to you connectwith you.
Where can they find Casey Ruff?

Speaker 2 (01:06:50):
Oh man, website's the easiest place.
You can just go to our website.
We try to keep everything rightthere.
So the website ismyboundlessbodycom.
Boundless Body is the name ofthe business.
My wife and I started duringthe pandemic when we lost our
jobs at the big corporate gymand, yeah, the first thing
anybody will see is not onlylike where they can find us on
social media or find the podcast.
They can find a bunch ofcontent I made this summer by

(01:07:11):
doing a seminar series that Itaught in my neighborhood, but
also you can just click a booknow button to set up a 30 minute
consultation and we work withpeople all over the world and
anybody who wants to justdiscuss different options Maybe
it's somebody like you thatalready knew what they wanted to
do but want some validation orjust have some questions.
We love working with people allover the place.
So, yeah, people can just go toour website, myboundlessbodycom

(01:07:34):
, and they can find everythingthere.

Speaker 1 (01:07:35):
Awesome, We'll be all in the show notes.
Casey, thanks for coming againbeing a triple guest.

Speaker 2 (01:07:42):
It's an honor.
It's so great chatting with youalways and, yeah, thanks for
having me.

Speaker 1 (01:07:48):
Thanks for everybody listening to another episode of
the Primal Foundations Podcast.