February 22, 2025 • 57 mins
Join us for an inspiring conversation with Ivy Sardi, a passionate advocate for the carnivore lifestyle and natural medicine. From his Italian upbringing in Australia to overcoming addiction and finding redemption in prison, Ivy shares his journey of resilience and transformation. He explores the benefits of a carnivore diet, fasting, and the surprising role of unconventional foods like kangaroo meat, while exposing the misleading nature of food marketing. Whether you're curious about carnivore eating, fasting, or seeking inspiration for change, this episode offers valuable insights and practical takeaways for a healthier, more intentional life.
Connect with Ivy:
https://www.facebook.com/ivysardi1/?scrlybrkr=24524439
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Today's guest is Ivy Sardi, an advocate of the
carnivore lifestyle and apromoter of natural medicine for
health.
You can find more informationabout Ivy on his Instagram at
IamIvySardi.
Ivy welcome to the PrimalFoundations podcast.
Speaker 2 (00:14):
Hi Brian, Thanks for having me.
Speaker 1 (00:16):
Yeah, man, I caught your episode on how to carnivore
and I watch your Instagram.
You're doing carnivore cookingvideos and tips and fasting
stuff so I thought I had to getyou on.
And so you're coming to us forAustralia like talk about how
was it, you know, growing up inAustralia and what was kind of
your life like.
Speaker 2 (00:37):
Growing up was, I'm going to say, just a normal, a
normal life.
You know I didn't.
I didn't go without, but Ididn't.
You know know I didn't getanything on a golden platter, it
was just an average life.
You know as it was and, yeah,just went to.
You know your high schools andthings like that struggled with
you know, academic side learningand and getting into place with
(00:58):
those things, played heaps ofsports, played soccer, played
basketball.
Actually came over to theStates when I was in my young
teens, played a few tournamentsover in the States, high schools
and stuff like that, and Ialways thought that was going to
be, that's me, that's my life,I'm making it to the NBA, but
(01:23):
yeah, you know, just thingsgrowing up was normal, always
sports and activity and thingslike that, and schools and all
that fun stuff.
Speaker 1 (01:33):
Yeah, what was the food like?
Because I think I got thatright.
You come from Italianbackground.
Speaker 2 (01:39):
I do.
I do I do so your typical pasta,your pizzas, all the good stuff
, so to speak.
I always grew up on that, evenin sports, like you know carb up
, carb load, all those sort ofthings.
And then, obviously, when we'regetting into very
(02:00):
sport-specific weight trainingthings like that, I've always
been taught to basically likecarb load and it's always been a
whole food diet always.
I've never been, you know, icecream, lollies, candy, all those
sort of things.
Yeah, I guess for me, obviously, the pastas and pizzas were
(02:20):
always a big part of my you knowculture and background Out here
, like I'm italian backgroundchicago and same same thing.
Speaker 1 (02:29):
Sports too.
You know we would do thefootball dinners.
Right, you would have, uh,american football, yeah, and uh,
we do the football dinners likepasta, carb load and you know,
I think my performance I alwaysnever felt very good.
You know, eating like that, butjust that was the normal,
that's what we were told to do.
(02:50):
I think it wasn't untilwrestling.
You know, I had my ownstruggles with weight of
wrestling, but when I would goin to tournaments and like cause
we have to make weight, so wewouldn't eat a lot the night
before we'd go in, I just kindof like I really try not to eat
too much because I, you know yougot to wrestle in an hour.
I always felt really good thatway versus just pasta and pizza
(03:12):
and like chicken sandwiches andthings like that.
Going into you know about 2019,like right before kind of covid
you, what was your life like atthat time?
Speaker 2 (03:34):
That was like in the gist of where I was super
unhealthy doing, you know, doingdumb and bad shit.
I got caught up in you know,party drugs and things like that
.
I was hanging around the wrongpeople.
I was getting real deep intothat sort of lifestyle.
Just bro, that was like rightin the mix of everything you
know I wasn't talking to familyor you know real true friends
(03:54):
that wanted to do you know goodthings.
You're hanging around peoplethat, unfortunately, are stuck
in that same sort of lifestyle.
I always say you end upbecoming a product of your
environment if you stay therefor long enough.
And that's what I became.
I became someone that was noambition, no drive, no real
(04:15):
goals.
I became a drug user.
I became, you know, I wasselling drugs.
All those sort of things allworked hand in hand because I
was around it 24-7.
It was only a matter of timebefore I became that thing.
Speaker 1 (04:33):
It's your identity, right.
Speaker 2 (04:34):
That's right.
You know, and not only that, thedrug use on top of that makes
things a lot worse, especiallywhen you become an addict, which
I did become.
I became an everyday user forfive, six years of using
substance.
So once that took place in thatsort of level, that brings out
(04:57):
a totally new identity.
You know what I mean.
You are no longer in controlanymore.
You don't control your thoughtsanymore.
You are no longer in controlanymore.
You don't control your thoughtsanymore Not saying that I
blamed, but a mask comes up andyou never really get to see the
real person.
You know it was never really me.
My thoughts and my feelingswere masked by all these things
(05:19):
and unfortunately I couldn't getcontrol of that.
I couldn't break away from thatfor quite a long time and it
was tough.
Do you know what I mean?
And I guess the realisation ofthat happening was when I went
to prison.
Me going.
There was a blessing for me andI'll say it to the day I die
(05:40):
that for me was a blessing forme because that was the gateway
to get me out.
That was a gateway to give methe second chance I needed, not
just in stopping what I wasdoing, you know my health, my
life, family, friends, justeverything.
It was a new opportunity for mebecause it took me out of that
(06:01):
environment.
It put me in, basically, youknow, isolation.
Take you away from all the shitand just process what's
happening.
What's happening in here andwhat's happening in here.
You haven't really got tounderstand what's happening for
such a long time.
So me going in there, let meprocess how I'm feeling emotions
, trauma, anything that wascoming up and it gave me that
(06:24):
opportunity to deal with it.
And me dealing with it was beingin there, training, getting
back to training.
You know, having years andyears off of training or gym or
anything going in there, youknow, start from the basics.
Your body weight stuff couldn'tdo squats, couldn't do push-ups
, couldn't do nothing.
You know you've got to fromsomeone who played sports as a
(06:46):
young kid.
You've stopped, completely goneunhealthy.
You know you're using drugs andalcohol for a fair bit of your
time and absolutely killingyourself from the inside out to
then having that taken away fromyou, then put in there and then
go.
Okay, you've got to start fromthe basics.
Do push-ups, squats and sit-ups.
(07:06):
I couldn't do it.
Speaker 1 (07:08):
I honestly could not do them bro, wow, did you have
access like at that time?
Speaker 2 (07:14):
were you able to use, like, act like any gym
facilities at there, or it wasjust basically no, no, so it was
just basically, um, likekinesthetics, bar works and
chin-ups, some dip bars and afew little things like that, but
that's it.
Speaker 1 (07:30):
Yeah, yeah, yeah, getting it started, you know.
Speaker 2 (07:34):
That's right.
As we know, when you're younger, how do you start?
You start with doing sit-ups,push-ups, those sort of things.
So it was literally back tobasics, start with basics, and
it got me through.
It started, it fired up thatjourney again from when you're a
kid and you got a bit of thatdrive and that motivation to
(07:55):
push harder and things like that.
It started again when I was inthere and I continued it on.
It was hard, like it broke.
It was hard, like I'm tellingyou I could not do push-ups, my
arms were shaking, I had nocardio, like I was a full, fresh
person that's never trained inyour life.
(08:15):
And just every day, every day,every day, just keep doing it.
And before you know it, Ilooked back and I was like fuck,
you've been doing this for awhile now, like it's actually
you're smashing them.
You know what I mean?
You're doing like 200 burpees aday.
You're doing 200 push-ups a day.
Speaker 1 (08:35):
Yeah, you're smashing them, smashing them, and I'm
just like you come far, likekeep going.
Speaker 2 (08:41):
You know, like wait until we can go train in you
know, real gyms and move someweight.
And just that drive stayed withme when I come out and I'm like
, okay, let's keep this going,because it's the one thing
that's helped you.
You know, you're basically inthe trenches, you're in hell.
You know, that was my promiseto me when I was inside.
(09:04):
There was this moment.
I always talk about this moment.
I had a little mirror on thewall and it was the first time I
got to see myself sober in.
After you know, five, six yearsso in prison, I was all banged
up and stuff, sober, first timesober.
I looked in the mirror and Ijust said, what the fuck like?
(09:26):
Just it was just that moment.
Just gobsmacked, you took itall in.
You were, you could take inwhat you were looking at, seeing
, feeling, memories, you name.
It was all just coming to me.
Now I think I stood in front ofthe mirror for so long hey, it
felt like days, but I was justit.
It just it came to me and Ijust said what's the one thing
(09:46):
that you're going to do in herethat is going to make the
difference, to get you out thereand stay out there, and it was
training, it was looking aftermyself.
So that's where that sort ofthat fire, that drive came, and
I knew that I had to continuethat path when I come out.
Speaker 1 (10:07):
I'm assuming the food was not very good or like I'm
probably processed like packagestuff.
Speaker 2 (10:14):
Yeah, it's no different than like that I've
seen over in the American jails.
You know like you're gettingyour, your meager noodles.
You're like it's just shit the.
The food that you're gettingand you're able to get most of
it is processed junk food.
I'm not sure about over there,but here we can spend money to
(10:36):
obviously buy out some of ourfood, but most of the food that
you are available to get is liketim tams oreos packet of chips.
Like you can buy all those goodthings, good things but you
can't sit there and buy chickenand beef.
You can't get it.
The only thing you can reallyget is tuna.
Speaker 1 (10:57):
That's just cans of tuna.
Speaker 2 (10:59):
It's just man.
I had a wall of tuna.
Speaker 1 (11:10):
It's.
You know you go in, in, you gotthis new fire.
You know a whole differentoutlook on life.
You get out, you know you're.
You know the training isn't onething that helps you, but where
does the nutrition piece comein?
You know how does carnivore fitinto your life?
You know, is there somewherewhere you saw that and it was
like, oh, that's not, it seemsabout right.
Like uh, like uh, the joe rogan, sean baker, it's like a big
one for everybody um for me.
Speaker 2 (11:30):
Well, prior prior to, obviously, when I was younger,
I was studying, uh, pt,nutrition, you know, be a, be an
online coach and all thosethings.
I was already in the process ofdoing that while I was playing
sports, because obviously thatwas what I wanted to do, but
obviously life took its courseand I got thrown off that topic.
So when I come back out, I waslike maybe I should finish what
(11:54):
I started.
You know, continue that path,continue studying, continue
learning.
Let's, let's make somethinghappen, let's do this.
You know you're on, you're on agood thing.
So I continue to learn andstudy that.
But also I had an incident whenI got arrested.
I got badly beat up.
I was put in hospital andobviously, when they did all
(12:14):
their reports, they said thatI've got a lot of ulcers and
cysts all in my organs, all inmy stomach, all inside bad, and
I can basically put it to allthe drug use and the abuse.
So that was a bit worrying tome.
Bad, and I can basically put itto you know all the drug use
and the abuse, so that was a bitworrying to me, especially when
I come back home.
You know, I'm just like man,I've got all those problems
(12:38):
inside.
What are we going to do?
And without even looking up orresearching or making a decision
of doing a carnivore, fromeverything that I could learn
and put together, I thoughtlet's just eat meat.
I didn't know this carnivorething was a thing.
I just.
I was very big on Aboriginallifestyle, african tribes
(13:01):
lifestyle.
I always looked into thosethings.
Island people lifestyle, youknow, hunter gatherers, all
those sort of lifestyle.
I always looked into thosethings.
Island people lifestyle, youknow, hunter gatherers, all
those sort of things.
I always was very particular atlooking at their lifestyle
because most of them don't getsick and they live really, you
know, simplicity lifestyles,which I love.
So I looked at that and I'mlike, bro, these guys are just
eating meat and they're noteating every day.
(13:24):
They're going out, they go hunttheir food.
The first thing they do is cutit, cut the animal open.
They eat the organs on the spot.
Then they'll carry the carcassback to the tribe, cut it up and
give it out to everyone, andthen they do that the next day.
Sometimes they don't eat thenext day, so it's a couple of
days.
So I'm like that's how I wantto live.
I want to do that.
Let's give this a go.
(13:44):
And I've just done it.
There's no questions asked.
It was a mindset as well,obviously, because of where I've
come from.
Everything I was doing was justI'm all in, no, nothing and I
just started.
Every single meal breakfast,lunch and dinner was kangaroo,
kangaroo kangaroo kangaroo,kangaroo dang, I, I don't.
Speaker 1 (14:05):
I've never had a kangaroo.
I you know, I I mean, I don'teven know how to.
How would you describe kangaroo?
Just the same as like regularbeef nah, it's um, they call it
gamey.
Speaker 2 (14:16):
It's a gamey meat, it's.
Some people think it's really.
It's got a really strong smell.
Some people say it's like it'sreally chewy, but I think it all
no different than beef.
It all depends on how you cookit.
If you're a good cook and allthose things, it makes a big
difference wow that's.
Speaker 1 (14:32):
It's so crazy, like to think that you know you just
did this off the cuff, kind oflike not off the cuff, but like
yeah, I'm gonna eat like this.
You know, I I feel like I wasjust talking about with a lot of
people like how carnivoresbeing it's really popular now,
there's so many people sharingtheir stories and there's a lot
more information being given,and so you did it kind of
intuitively, like this soundsright to me.
(14:53):
Yeah, I'm gonna do that.
So you start eating justkangaroo.
Well, you know, breakfast,lunch, dinner and so what were
some of the things that werestarting to happen to you?
You know physique-wise and howyou're feeling.
Speaker 2 (15:06):
I get asked this a lot.
People are like oh so, like howdid you go with the adaption
phase?
And you know, did you getreally low energy?
And I'm like I didn't, becausemaybe it is a mental thing and I
didn't think about it.
I didn't say to myself, hey,I'm doing this new diet, I just
said I'm just doing this, that'sit, it's the new way.
(15:26):
I didn't feel nothing.
I didn't feel no energy.
I didn't get any symptoms.
I didn't get any constipation,diarrhea.
It was just like an instantchange.
But the biggest things Inoticed was better digestion.
I had a knee replacement when Iwas in my 20s from basketball,
always struggled with squatting,leg exercises, kneeling,
(15:47):
crossing my legs, all thosethings, weak hamstrings because
of that.
Now there's no pain.
Not saying they're, I'm notsaying they're super strong, but
at the moment they are.
I'm back squatting 165 kilos,but no pain.
That's the biggest thing.
There's just no pain, you know,so that you know the
(16:09):
inflammation.
It's not there.
Digestion way better.
No bloating or you know thefood coma when you eat and you
just instantly it zaps theenergy, takes the energy away
from the carbs.
None of that happens anymoreand the biggest thing is
constant energy, no matter whatEveryone says.
(16:30):
You know, you've got ADHD,you've got so much energy.
I'm like, bro, this is justlife, like this is just a life.
And the mental clarity and Italked about this before I said
there's no way I could be doingwhat I've been doing now
starting the business clients,getting on podcasts, training
(16:50):
and having these phone callsevery day.
There's no way I could be doingthis, having a healthy, whole
food, carb diet.
Speaker 1 (16:59):
I just don't see it happening.
The inflammation is a hugepiece.
Most of our chronic issuelifestyle diseases are causing
from inflammation and that's onething that people talk about
with carnivore.
So any elimination diet is like, oh, I had my knee pain or
joint pain or whatever gone, andit's not even like like months,
(17:25):
like sometimes it's like a weekor days and like, oh, my knee
doesn't hurt me anymore, whichis crazy for them.
It's been something that's beenbothering for years.
Again, the mental clarity toit's you're not always
constantly thinking about food.
You know if you want to beproductive, you know for me, you
know I'm training andpodcasting, I work, I'm teacher.
(17:47):
Like I do all these things I'mnot caring, or I see people at
work or other.
My boys.
They carry around like big assbags of like tupperware and food
all day.
I'm like how the hell do youeven eat all that?
Speaker 2 (17:58):
it's insane and that's funny, but like I come
from that, like I don't know ifyou do, but like I, we used to
do that.
We used to carry your food andhave it all in containers and
make sure you got enough for theday and oh I just I don't know
how to go back, like to even goback to that.
Like I don't think, like it'scrazy to think that that's how
(18:24):
we used to be always eatingevery couple of hours, making
sure you know, panicking, you'rethinking you're gonna waste
away or something yeah, yeah.
Speaker 1 (18:34):
If I don't, if I don't have this protein shake
and if I don't eat my chickenand rice, I'm gonna lose all my
muscle gains.
And why don't you go to the gym, you, you know?
Speaker 2 (18:42):
Yeah, yeah, yeah.
And it's funny enough you saythat now, because obviously I'm
a big advocate for fasting and Ilove experimenting with the
human body.
I think about a month ago I dida 10-day water fast and a lot
of people are just questioninglike how is this possible?
How are you not dying?
(19:02):
How are you not wasting away?
How come your muscles aren't?
You know?
Nothing happened for me in that10 days.
I lost four kilos, which isnothing for 10 days.
You know I've seen people do 10days and lose 10, 15, 20 kilos,
but for me that's nothing and Ilook at it okay.
So you lost four kilos, whichcan be fat, muscle, water,
(19:25):
inflammation and waste in yourcolon.
So if you divided it by allthose things, it's not much in
each of those categories and I'ma big believer in fasting
because of these tribes.
That's how we should have been.
You know we weren't we, ushumans, made the fridge.
We made things so easily, likeyou and me can get up right now
(19:49):
and walk to the fridge and goget food.
It wasn't meant to be like that.
It wasn't meant to be thataccessible.
You know, we were meant to earnour food.
You know, like these tribes,that's why I was saying when
they go hunt food, they mightnot come back with something.
It's not the end of the world.
They come back to theirfamilies.
You know, they do their littledances and then their little
ceremonies at night and thenthey go out the next day and try
(20:14):
again.
They might not get it.
They might not get somethingfor two or three days.
They don't waste away.
If you go, look at how they'rebuilt.
They're super lean but theyhold their muscle mass and you
mentioned.
Speaker 1 (20:22):
You know with those tribal, you know with the tribes
, you have like this communityaspect and you also have people
that are contributing to thecommunity, that are well into
their 90s.
You know, and they're doingthings or they're, you know,
making quilts and they'rehelping with preparation and
they're helping raise kids,preparation and they're, you
(20:47):
know, helping raise kids.
like how many like in the unitedstates, like how many 90 year
olds are still like contributingto, like everybody else in in
this environment?
We don't see that, but becauseof the way they eat that,
because of their lifestyle,they're, they're, it's, they're
living to 90, but it's qualitylife.
It's not like, yes, you're noton the bed or taking pills every
day.
They're, they're, they'reactually living a quality life
till the's.
Not like you're not on the bedor taking pills every day.
They're actually living aquality life till the later ages
(21:07):
, yes, yes and that's thebiggest thing.
Speaker 2 (21:09):
People ask me.
They're like oh, but like,what's your goal?
Like, you know what are youtrying to achieve An extra five
or 10 years?
I said you know what?
It's not about that five or 10years.
I said it's the quality of mylife.
I said we shouldn't be sick.
Most of us are getting symptomsand sicknesses as early as 30.
(21:30):
And then it starts to get realchronic between 40 and 50.
And then they're thinking 60,70 game over.
So it shouldn't be like that.
It wasn't like that 50 years ago.
There was no cancer, diabetic,all these things.
It wasn't around.
Do you know what I mean?
Yeah, so you need to startlooking at what's changing Food,
(21:53):
the way we grow it,environmental factors, toxicity
in the ground, the soil, theenvironment all these things
play a big part.
You know what I mean and youknow the elderly people.
They were really healthy.
They weren't working aroundwith, you know, canes and sticks
and wheelchairs and they werestill walking and doing normal
(22:15):
things like they were whenthey're 40 and that's how it
should be.
And when you go, look, like yousaid, at these tribes there's
people that are 90, 100 andthey're still there in the
kitchen, you know cutting uptheir fruits and doing stuff
with their hands and makingthings.
They're still getting a part ofit, and that's how it should be
.
Speaker 1 (22:34):
You know everything that we put into our mouth is
either going to work for us oragainst us, and you need to
decide what it's doing everytime you put something in your
mouth with, and that's the thingis like this this connection to
our food has been lost over theyears and, as it's starting to
get back when people come to you, you know, to talk to you about
(22:54):
, you know, diet, nutrition.
What are some of the you know,modern food issues that you see
is the most prevalent withpeople that you're working with?
Speaker 2 (23:03):
The biggest thing is people are not knowing and
understanding the actual foodlabel and ingredients.
That's the biggest thing.
That's the biggest thing Ipreach is just read your actual
ingredients.
What is this food made up of?
A lot of people are thinking,oh, but I'm having, for instance
, electrolytes.
(23:23):
A lot of people are like oh butI'm having, for instance,
electrolytes.
A lot of people are like, oh,I'm buying these electrolytes,
they're good.
I'm like, okay, actually readwhat is in this electrolyte.
And there's fructose, there'sfucking corn syrup, there's
sugars.
I'm like there's no pointhaving this, it just defeats the
purpose.
Do you know what I mean?
And the main ingredients foryour electrolytes is derived
(23:44):
from sea salt.
So why not just have sea salt?
Do you know what I mean?
Yeah, and it's the biggestthing I see is they just look at
the front and go, yeah, this ishealthy.
But it's knowing what it's madeup of is going to be the big
just doing that everything youeat, everything that you put on
your skin, if you read thatlabel, what it's made out of
(24:06):
just making that consciousdecision is a game changer
itself.
Speaker 1 (24:11):
The food in America at least, like the food labels
are just absolutely ridiculous.
And you got food that has lotsof characters on it in the front
and it looks inviting and thekids like want it and they're
going to harm their parents forit.
I mean this has been going onfor years.
But we have some of the same uhfood packaging in other
(24:31):
countries and they have likewarning labels with like a skull
and crossbone on it, which isout of control yeah, it's like
ours.
Speaker 2 (24:39):
Obviously yours is the worst.
America is the worst of theworst.
Ours isn't too bad, but it'sstill so on the back of ours.
Normally they will say let'ssay it's sugar or something.
But the problem is now isthey're giving sugar so many
different names?
They'll give it 10, 20, 30different names and they do that
(25:00):
with every other thing.
So if there's a chemical, ithas 100 names, so you don't get
used to that name.
But what happens with us?
We have they put the name, saysugar, and they'll put a number
next to it in brackets andnormally if you go on Google you
can look up that number, whichis a preservative, basically
saying, hey, this is what it iswarning, blah, blah, blah, blah.
(25:23):
Okay.
So normally what I tell,basically saying, hey, this is
what it is warning, blah, blah,blah, blah.
Okay.
So normally what I tell peopleis if there's something with a
number with a bracket, it'sbasically saying warning.
Speaker 1 (25:33):
There should be a light going off.
Speaker 2 (25:35):
Yes, it should not like.
Don't eat it.
There's a reason why they'reputting a warning on.
There is because they'veobviously done tests and they
know that it's not good for you.
Yeah, period, period, I don'tcare.
If it's in 0.0001%, I don'tcare, because you're going to
have that two, three, four timesa day for the next five, 10, 20
(25:57):
, 30 years.
Something's going to go wrong.
Yeah, do you know what I mean?
Something's going to go wrong.
Yeah, do you know what I mean?
Something's going to go wrong.
And that's where I guess peoplecan't look that far into the
future and actually understandthat concept, where I get a lot
of people saying isn't a can ofcoke a day, okay?
Well, it's, it's okay.
(26:19):
Is it going to kill you on thatday?
No, but if you're having a canof Coke for 20, 30, 40 years,
yeah, if you don't think thatchemical is going to cause
problems inside your organs,having it every day for 20 or 30
years, like, where do you thinkthe sickness and problems come
from?
It's not an instant response.
(26:41):
It's because of gradualtoxicity buildup, problems, you
name it.
And that's the hard thing thatthey can't see.
They can't see that 20, 30years in front and then go.
Speaker 1 (26:53):
Oh, it was that can of coke every day for 20 years.
The crazy, like you were saying.
Like there's so many differenttypes of sugars they're putting
into it, so like they're notcreeping up to the top of the
label which has the most youknow what is it actually mostly
made out of?
They're all at the bottom, likea sucrose, a dextrose, a os, os
, os, all across the board.
I'm like what the hell is halfthis shit?
(27:14):
Like I don't even know.
It's not even food and yeah,and it's you.
You the way you said it tooearlier, like I can't believe we
used to eat like that and howit made us feel, but we just
years ago.
At that point in time, there'sno really information.
We're just being told like thisis okay, you should have this,
(27:36):
you should have that.
And like sweets in moderationare fine.
Like sweets in moderation arefine.
Well, if you're having a Coke aday plus you're having sweets
in moderation, plus heavycarbohydrate meals and processed
and ultra processed meals,which is the normal, that every
day is gonna cause havoc on you.
Speaker 2 (27:55):
Exactly.
And it's not only that.
It comes back down to thoseingredients.
Those ingredients, the sugars,the chemicals, the preservatives
.
They're literally in all thoseother things.
If you're eating that every day, you're having those chemicals
five, six, seven times a day.
Now now times that by 2030years it's, it's uh, it's very
(28:16):
eye-opening.
Speaker 1 (28:17):
when, you like, I, I walk into the grocery store.
Now, if I'm getting things, andyou know if I have to go to the
meat section in the back, I'llgo through an getting things.
And you know, if I have to goto the meat section in the back,
I'll go through an aisle, rightthe outside aisles.
I don't know how this is likeone thing for america, I'm not
sure if it is the same, but likethe outside aisles are
typically like your produce,your veg, like your fruits, and
(28:38):
then, um, the back end is likethe, the meat counter, seafood,
whatever, but the middle aislesare like all of the processed
shit and literally that's theentire store, just without the
outside.
And if I have to walk through,I'm walking through and I'm just
looking at all the boxed foodand I'm like looking and I'm
like it's not even food anymore,like it's not even food.
And I'm just walking throughand there's people just loading
(29:00):
carts and I'm nobody to judgeanybody.
So I just I'm just sittingthere keeping my mouth shut, but
I'm like this is just a crazyway to live, you know, but this
is normal for, unfortunately,most people in the world.
Speaker 2 (29:17):
Yeah, it is crazy, and ours is set up the same way.
Now, what I?
Now, what I do is I can't helpmyself.
All I want to do is educatepeople.
All I want to do is educatepeople.
When I'm there and I can seesomeone's approach or whatever,
and I'll just be like, hey, likehow come you're choosing that?
And they're like, oh, I don'tknow.
That's the answer.
They don't know why they'repicking that.
They just looked at the box andgone.
(29:38):
Yeah, I'm like, okay, ifthey're picking milk or
something, I'll be like, hey,how about you try this one?
And they're like, oh, why isthat?
I'm like sweet boom.
And I just educate them and Ishow them about the ingredients
and things like that, andthey're like no way.
I'm like yes, and justinstantly they're like wow, okay
, I'll try that sweet.
And I'm happy, I'm good.
(29:58):
I walk out of that shop smilingDude that's cool.
Speaker 1 (30:02):
I feel like I get punched in Chicago.
They'll be like get out of here, guy.
What are you doing?
I?
Speaker 2 (30:07):
don't know.
I just can't help myselfbecause, like, especially with,
like, moms and kids, I see, likewhat they're putting in their
trolley and I'm just going, whatthe fuck man Like why?
And you ask them why they don'tknow, they don't have an answer
.
They're just like I just I justget it and it.
(30:29):
It bothers me sometimes andit's tough too, is thinking,
like you said, like you know us,we were growing up on this.
Yes, there wasn't enoughinformation out there, but the
other thing too is, you know, wegot taught this in school to
eat this way.
Do you know what I mean?
And it's shit, unfortunately,it's really shit.
(30:49):
And the other thing too is,like I like to say, is we don't
notice the harm, the feeling,the sluggishness, the bloating,
because we ate this basicallyfrom the get-go.
So when we were a kid, we wouldhave experienced these things,
but we wouldn't have known.
(31:11):
We wouldn't have known anydifferent.
But for me, especially now,being on a carnival, when you
try and have those things backin instantly, I tell everyone
I've experimented while I'vebeen on my carnivore journey.
I've gone animal-based andstrict lion diet, I've tried
incorporating, you know, agluten-free pizza.
(31:35):
I've tried, I've tried alldifferent things, just to see
how my body responds Within twoto five minutes instantly feel
shit, bloating, no appetite,sluggish, just off it Like
instantly sick.
(31:55):
Sometimes can't sleep at night,like a drug hit from the sugars
.
It's nasty, it's really nasty,and you would have felt that
when you were a kid.
But you would have known.
You would have known thatfeeling is coming from the food,
because you've been having thefood the whole time.
Speaker 1 (32:08):
I've said this multiple times on a podcast.
It's just, you don't know howgood you feel because you never
ever felt that good and it is.
It's a very I don't want to getlike spiritual, but it kind of
is like, and that's the bigthing why I think that's why
people like you, like myselfthere's a lot of individuals out
(32:28):
in the world that were feelinglike shit for a very long time
and didn't really notice ituntil it was too late and I went
through my battles with weightgain and weight loss and a bad
relationship with food man.
It was just bad.
I mean, I've gained and lostthe same 50 pounds probably a
handful of times and uh, butI've never.
I'm in my uh, late mid, oh,shoot, I guess mid 30s, I'm 36,
(32:52):
but I feel better now in my life.
I'm stronger, I'm faster, likemy, my, my performance is way
better and I feel better than inmy early 20s, when most of the
time.
That's not the case.
The case is you're getting toyour mid-30s, close to your 40s,
and you don't feel as good.
You're just oh, it's old age.
No, I feel better than I everhave in my life and I don't see
(33:14):
it stopping.
Speaker 2 (33:16):
Yeah, that's right.
That's exactly exactly right.
Like we shouldn't be sick andill and feeling the way most
people do at that early age, youknow, like 20 year olds, you
know are starting to feel realshit or getting sick, or chronic
illnesses, cancers, you name.
It shouldn't be like that.
(33:36):
Do you know what I mean it?
It wasn't like that.
Now you need to start lookingat what is happening food,
industry, farming, industry,like I said, you know the
environment, toxicity levels.
All these things play a massivepart and knowing to try and
you're never going to eliminatethem because of the world we
(33:58):
live in, it's impossible butknowing and acknowledging those
different categories andlearning about them and trying
to keep everything to a minimum,you're going to do a lot better
, a lot better what's uh, what'ssomething or that you can start
somebody off with.
Speaker 1 (34:14):
you know, that's looking just to live like a
healthier lifestyle.
Is it like I'm looking atproducts in my house?
Is it like I gotta kind of justjust not I house?
Is it like I got to kind ofjust just not?
I have to look at the nutritionlabels, like where do I kind of
start?
Cause this could be like if youtell somebody all this, they're
like I've been doing thisforever.
What do I do now?
Speaker 2 (34:35):
Yeah, uh definitely, definitely, obviously, your food
.
But you know, not that thatnutrition label, not so much to
speak with the carbs, theprotein.
What is made that food?
What makes up that food?
If it is not a one or twoingredient food, don't eat it,
because most of the other shitis added additives, chemicals,
(34:58):
all nasty stuff.
If you don't understand whatthose things are, start learning
about them, because they're thechemicals and toxins that cause
heavy metals, toxicity buildup.
They feed parasites.
That's what parasites feed offin your gut.
So you're basically feeding thegerms its favorite foods.
(35:19):
So that itself.
And the same thing with yourhomeware, your cookware,
learning the different chemicalsthat are in your Teflon pans
and all those things, your PFAs.
So learning cleaner products,learning in your shampoos, your
consumables, your makeups, allthose sort of things.
(35:40):
That makes a big difference,especially when you're using
them every day.
It's no different than yourfood.
If you're having this food two,three, four times a day and
it's got this much nasty stuffin it.
Or if you're putting that onyour skin, it's going inside
your bloodstream, it's goinginto your organs, your body's
soaking it up, it's got to gothrough your body.
(36:01):
So it's the same thing.
You've got to look at what youput on your skin as well, not
just what you put in it.
So if you've got a bad diet andyou're putting bad things on
your skin, well, now you'respeeding things up.
If you've got bad utensilsTeflon, pans, chemical products
(36:22):
like that Now you're making iteven worse.
So all these things add up.
So, like I said, if we canlearn about them and reduce them
, you're going to have a betterquality of life.
Speaker 1 (36:32):
Sun exposure too is a big one, you know.
Everybody's lathered up head totoe with SPF One.
That stuff is a bunch ofdifferent chemicals, which is
not the best, but then alsoyou're reducing the amount of
sun exposure you get, which hasbeen, you know, proven over and
over again that it's actuallyhealthy for us and it's.
It's great for our circadianrhythm and all of these things.
(36:55):
And it's just crazy that, like,we're going to be covering up
and a lot of people I don't knowif you had this, um happened to
you but uh, people that go tocarnivore, when they've done
fully carnivore and they're fatadapted and all that stuff they
say I've never or I would rarelyever get a sunburn ever and
they don't wear any SPF.
(37:16):
But changing to a carnivorediet, they very rarely ever get
sunburn.
Yeah, that and a little bit ofbaked halal on the skin, a
little bit of cooking in the sun.
Speaker 2 (37:26):
Yeah, but yeah, you're right.
And the other thing is I liketo put on that too same thing If
you look at African tribespeople with darker skin that
don't use any products or creamsif any of them have cancer from
being out in the sun, theydon't have it.
But they're in the sun.
They're in the sun all the time, they're outside all the time.
(37:48):
Then you need to consider is itthe products and the chemicals
that you're putting on your skinthat is speeding this up,
especially with the sunscreenand things like that?
If you go read what's in thesunscreen it's like, bro, it's
just nasty stuff nasty, and it'sbeen proven that that stuff can
speed up the chemicals in there.
(38:09):
You know cancer-causingingredients and things like that
.
So when you look at that,doesn't that?
You know that doesn't makesense.
I think I met a Lebanese blokeon a job site a long time ago
which was he was from Iraq andthings like that.
He had no idea what sun cancerwas, skin cancer was.
(38:32):
He goes it's not a thing likeover here, like we're in the sun
24-7, working and we don't putchemicals and creams on us, and
it just makes me think like,like, how can that be?
What is it?
You know the foods play a bigrole, but your environment and
all these things it's thebiggest thing I learned from.
When you look at you know,these ancestral tribes and
(38:53):
things like that, like it'scrazy.
You know, simple is easy andbetter.
Speaker 1 (39:00):
Being connected to the world, your, your food make
a big difference yeah, and it'slike stress is a issue too with
a lot of people because, um, Iwas.
I followed mark sesson's work.
He does the primal blueprintand one of the things that he
talks about is he goes theamount of play.
Like we have this thing in ourhead that, like their tribes are
(39:24):
hunting all day, they'reworking all day, they're doing
it's like no, like they, if theygo out and hunt, for sure
they'll do some things, but likea lot of their life is play.
Like six to eight hours of playas adults.
You know when do we get that?
You know that doesn't reallyhappen as much unless, like
you're really you know you'rejoining rec leagues, you're
playing.
I know you play basketball,I've seen you shooting a hoop
(39:47):
but that's like a big part ofthose lifestyles is not to be
stressed all day, not to get inyour car, go to a cubicle, sit
in the cubicle, get back in yourcar, drive all the way back
home and then go sit on thecouch Like that's not, that's
not living all the way back homeand then go sit on the couch
Like that's not living.
Speaker 2 (40:05):
That's right.
We weren't meant to do that.
We're not designed to do that.
We were designed to basicallybe outside, wake up with the sun
, play with the family, thetribes and the people.
Okay, sweet, it's going to be agood time to go hunt our food.
Let's go out for a couple hours, come back we didn't get
something.
Play with the kids You're stillout in the sun or start cooking
(40:27):
and prep the food, and there'sjust activity and stuff outside
where you know, ceremonies andcelebrations happen and that's
all in the fun and the play whenthey do that stuff, the dancing
and things like that.
So most of the time, yeah,you're right, they are outside
playing, enjoying themselves,while they spend that little bit
(40:49):
of time just to go hunt theirfood and come back and enjoy it.
Speaker 1 (40:53):
Yeah, exactly, and speaking of enjoying your food,
eating your food raw.
Now I've seen some clips.
Do you prefer to eat raw,medium, rare?
I've seen you kind of do alittle bit of both there.
Speaker 2 (41:10):
It's a tough one.
Yeah, I don't have a favorite,but I love raw, I love medium
rare.
I think I do it because it'sjust different.
It gives you every time it just.
I guess, once you be on acarnival for some time, variety
is key.
Variety is good, variety feelsnice.
(41:31):
So having between raw, frozen,raw, medium red, like it's just
different textures, differenttastes, so I'm all for it.
Yeah, just, I don't do it for aparticular reason.
It's just more like it's justwhen you're creating a dish, it
gives it a different vibe.
(41:52):
So that way you're alwaysgetting something different.
So I'm down for it.
Speaker 1 (41:56):
Some people have said like, oh, eating it raw, it's
more bioavailable.
I've heard people say like ifyou sear it a little bit like a
medium rare, it's going toactually be even easier to
digest and that's morebioavailable.
But if you cook it like ahockey puck, it's not.
It's not going to be nothing,you know kind of thing.
So, um, yeah, some people goeither way, but it seems like
(42:18):
it's like a texture thing foryou just to mix it up yeah, like
I definitely can see and haveseen and heard about, you know,
being more bioavailable.
Speaker 2 (42:28):
I can definitely understand what they mean by
searing it just for a coupleseconds, because normally what
happens is it?
It goes funny.
When you sear it for like asplit second and keep it really
red and raw.
Speaker 1 (42:41):
It goes really like mushy, like it's just so yeah,
easy, yeah, it's like the fatkind of like renders a little
bit.
Yeah, yeah yeah.
Speaker 2 (42:51):
So I definitely can understand that concept as well,
but for me it's just yeah, mixit up something different, go
for it like I've tried liver,heart, brains, like you name it
I've.
Speaker 1 (43:04):
I went down the liver path.
I'm not a not a fan.
Maybe I'm cooking it wrong, Idon't know.
I'm not a fan of it.
I've had heart before I've hadheart.
I've had liver, uh, but my, mymain staples is just ground beef
, uh, eggs and then like justribeyes or new york strip steaks
, like that's like my wheelhouseand I'm me.
(43:25):
I'm actually anti-variety.
I feel like I could literallyeat the same thing every single
day.
So for me it's it's kind of thesame same every day yeah, it's
good.
Speaker 2 (43:34):
It's good.
You said that because youthere's, there's the people that
just, they just can't do it.
They, they need variety to keepthem going, keeping interested,
which is all right, but thenyou can get people that you know
.
If I said to you what is onemeal you could eat every single
day for the rest of your life,it's like easy, all day umbeyes
(43:55):
oh yeah, every day, if I couldyeah all day like easy, which um
yeah.
For me I guess like how longhave you been carnivore?
Speaker 1 (44:05):
so this is going on five years.
Speaker 2 (44:08):
I would say, oh mad that's he's good, that's he's
good.
I think I'm coming up for threeyears.
So for me, like it's just, I'mjust so into a habit, no
questions, no second thought.
Like just eat meat, likewhatever.
Yeah, I can eat anything.
I also get a good variety, likeI've got some really good
(44:32):
connects where I can getcrocodile, I can get emu, I can
get the the weirdest things.
I can get bison, I can get deer.
Mix them up.
Like I can get most thingswhich I'm just like whatever man
yeah, that's so cool.
Speaker 1 (44:46):
I, I like it's hard, it's not hard, I should say it's
it's.
It's costly for like from.
I'm at Like, if I want to getgrass finished, um, grass, grass
fed, grass finished, uh, Iwould have to like and then get
it from like a actual farm.
Like you'd have to like, callthem up, order half a cow or
(45:07):
whatever, they'll freeze it,they'll ship it and it is a
little pricey.
So I would say, sometimes I dosplurge on certain things, but
for the majority it's reallyconventional, just just
conventional meats.
Um, I don't know if they havecostco out in australia.
They got costco.
Yeah, that's my jam.
I love costco.
I go to costco and I just get.
They make six pounds of groundbeef at a time.
(45:29):
They have the bundles.
It's the weirdest likepercentage.
It's 88 12.
To me that's my favorite,because 80, uh, 85, 15.
If I just go to 88 12, I feellike you know, I can get my the
proteins a little bit higher.
That's the fat ratio I like andit tastes really good.
(45:50):
So for me it's that.
Speaker 2 (45:52):
Or it's ribeye steaks and they're're just grass-fed
but grain-finished and Iactually prefer grain-finished
because it's a little bitfattier and that's the reason
why yeah, yeah, nice, so we'vegot Costco, but our Costco
obviously isn't as good as youknow, the OGs in America, but
(46:14):
yeah, yeah, it's not as good asyours because I've been there a
few times but we don't like getthe variety that you guys have.
Like.
I've seen, like you know, onsocials, a lot of people go on a
costco for carnival andshopping and I'm like I'm going
to costco and I get there but Ileave with nothing.
Yeah, I don't leave withanything because they're like
there's not much variety, whichsucks.
(46:38):
Because I see you guys and I'mlike, bro, I want to go there, I
want that variety.
You know what I mean?
Yeah, it's not bad, but thenagain I'm super picky.
You know I'll always try andstay away from grain fed,
obviously.
But the other thing we cantouch base on with Costco I was
going to say this before howwe're talking about when you go
(47:00):
to the shopping aisles and youjust see boxes, boxes, boxes
when you go to Costco.
I don't know if you've ever donethis, bro.
I've literally gone to Costcoand I've just stood in the
middle of the shopping centre.
I've just looked up, justcrates and crates and crates of
food wrapped in glad wrap andplastic.
I just look around and I'mgoing where the fuck is all this
(47:24):
food coming from, like it'sbeen here for so long Now?
Imagine all the Costco stores.
Imagine all the produce, allthe stock just sitting there in
boxes and I'm just like damn.
And then I look around and it'slike you're just slow motion
and everyone's filling up theircars with like all these cereals
(47:46):
and shit and I'm just like it'sso surreal, bro, I'm telling
you I'd try it.
Just stand in there and justlook around.
I've done it a few times and itit makes me feel like it's
crazy.
Speaker 1 (47:55):
It's like you're the man it's like the matrix.
Speaker 2 (47:58):
It's like a matrix moment.
Everyone's just flying past youwith just all this like shit
food and I'm just like whoa yeah, we've.
Speaker 1 (48:06):
We've really got disconnected from what it is um,
or the things that really trulynourish us, and we've just
really just everything is aboutbusiness and product and how
much can they sell, and it's soprevalent when you turn the TV
on, it's prevalent.
It's even crazier.
(48:28):
I was home and I was going towatch a show on Amazon right,
amazon Prime and I have AmazonPrime, but I still get
commercials, so I don't evenknow what the hell that's about.
But anyways, like you know,I'll make them find calls to
Amazon.
Yeah, like dude, I pay for Prime.
Why do I have commercials?
But anyway, an Ozempiccommercial came on right and
(48:50):
it's just like a family orwhatever.
And they show, like the, thewife taking the oz epic, and
then it was the husband andwhatever.
I'm like, what are we doing?
Like we're gonna look back atthis time and be like this was
the craziest thing we've everdone as americans.
Because, like people are I haveno people that are on oz epic
too that like, talk to me aboutit.
(49:11):
They're like if I havesomething to eat, like if I put
it to my mouth I want to throwup, I go like.
And they're like well, it justI don't eat as much, or I barely
eat at all.
I go, well, yeah, you're gonnalose weight because you're not
eating anything.
But what is that doing to yourbody?
You know they're talking aboutmuscle mass, bone density going
down, and we, as we know's likepeople that are in fitness,
(49:35):
muscle mass is one of the bestthings that you can do for your
body, for longevity.
Now, we're taking.
Yeah, we're now.
We're taking uh, muscle massaway and bone density away and
you don't even have, you don'teven have a relationship with
your food anymore.
You don't even know what it isto like taste your food because
you want to throw up.
And it's like they had, likethe, the commercial.
(49:55):
It looked all playful and fungo on ozempic.
And then the next commercialwas for a different um shot.
I forget.
Oh wait, uh, wagee or whateverit was.
It was another one back to backand I'm like, like you're
saying, I felt like I was in thematrix red pill, blue pill, I
don't know what's going on.
It's, it's, it's, it's justit's crazy.
Speaker 2 (50:15):
It's crazy, but you said like.
You said it, bro, like it'sit's not about, it's not about
health anymore, it's not aboutthe, the purpose, it's about
money and business.
And that's the biggest thingI've learned and I guess once
you, once you like, tap intounderstanding that and being
(50:39):
open-minded I guess when you'rein this, you know lifestyle as
well you need to be open-minded.
If you can be open-minded,great, like you're doing
yourself, like a lot of benefitsjust being open-minded,
considering carnival lifestyle,etc.
Etc.
Because then you know us, otherpeople like us, can influence
(51:02):
or just give you some moreknowledge on other things.
When it comes to which I'm a big, I've talked big about on
farming, commercial farming.
You know commercial animals.
You know when you look at whatare the main animals that are
produced for commercial farming.
(51:23):
Why?
Because it makes money, youknow, like dairy cows.
That's why most of us have shitquality dairy, because the
animal is now mass-produced tomake money, so the quality of
the food is shitter and it is.
Do you know what I mean?
You can't get a reallygood-quality milk or you can't
(51:45):
get raw milk anymore, so they'rejust making all these shit
milks, plant milk, all thisother crap with additives and
you name it because there's massproduced now.
So if you look at chickens,chickens are super unhealthy, so
sick and and crap is massproduced.
But commercial farming, youknow me.
So when you start looking atthose things not just food, but
(52:06):
you know farming and commercialand business and making money
and things like that it startsto unfold a lot of different
things when you look at it inthat aspect.
You know what I mean, yeah, andthat's the biggest thing I
started learning and talking tofarmers, talking directly to
farmers, and things like that.
It's so different and it's goodto hear it firsthand from the
(52:33):
farmers that you know are doingthe right thing, and stuff like
that, just to get that insideknowledge, because that's going
to having that knowledge ispowerful, you know, not just in
your own personal nutrition andunderstanding, but, just like I
said, you know, having an openmind in changing you, in
(52:55):
changing overall health, andthings like that.
Speaker 1 (52:58):
Yeah, and even if somebody doesn't want to be
carnivore, right, if they'relike that's not what I want to
do or whatever.
I think just the things thatyou were talking about is just
really figure out where yourfood's coming from, have an open
mind, be willing to like changesome some ways you view food,
(53:18):
because people don't view foodas like nourishment, it's
pleasure and enjoyment.
So just a mind shift or justlooking to eat healthier,
cleaner, I think, at the end ofthe day, like that's.
That's a way better way to livelife than you know the current
state of what we're at right now.
Speaker 2 (53:36):
Yeah, yeah, a hundred percent, and it's a good point
that you just said you know.
You know, do you eat food forpleasure?
Or you know pleasure andenjoyment or nourishment?
And people ask me all the timewhat do you eat for?
Do you eat for pleasure ornourishment?
All the time, what do you eatfor?
Do you eat for pleasure ornourishment?
(53:57):
I eat for nourishment, but I getpleasure from it now because I
put in the sacrifice, the hardwork and things like that.
I crave a fucking steak.
I crave a big, juicy redtomahawk.
Do you know what I mean?
When it's cooked perfectly, Ijust froth at it.
Yeah, that comes with thejourney.
Yeah, do you with the journey?
Yeah, Do you know what I mean?
And now, like I always eat witha purpose of eating, do you
(54:19):
know what I mean?
To feel my body right, to feelgood.
It's not because, hey, I wantto get a dopamine hit.
Do you know what I mean?
It's because I want to feelgood.
I want it to, you know, feed mymuscles and help.
You know my gut and digestion.
Yeah, it's the biggest thingthat I always get asked.
Speaker 1 (54:38):
I think, yeah, once you do carnivore for a while, I
mean that's something you lookforward to, is those meals.
But then if you do dip off andyou have birthday cake or
whatever you said earlier withina couple of minutes, you're
like, I feel like crap, so youdon't really want to do it as
much.
But for anybody that'sinterested in this, who are you
(55:00):
looking for?
That's somebody that wants towork with you.
Is it people just in Australiaor across the globe?
Speaker 2 (55:09):
I've got people across the globe.
I've got people in Australia,I've got people in New Zealand.
I've got people in Australia.
I've got people in New Zealand,I've got people in France,
america, italy, uk.
So at the moment I'm global,global.
I'm global.
Speaker 1 (55:25):
How can people get a hold of you?
What's the best way to connectwith you?
Speaker 2 (55:29):
Best way to connect with me is obviously on my
socials.
You can drop me a message onFacebook or Instagram.
So Instagram is IamIvySardy andmy Facebook is just IvySardy.
Shoot me a DM.
I'm more than happy to help youout.
Point you in the rightdirection.
Speaker 1 (55:44):
Awesome, I'll put those in the show notes and
thanks, man.
This is a good conversation,this is awesome.
Speaker 2 (55:49):
This is good bro.
I can keep talking forever.
This is good bro.
Speaker 1 (55:53):
Like I can keep talking forever.
I'm definitely going to clipthe video of you Like I just
want a fucking steak, Likethat's going to get clipped for
sure.
Speaker 2 (56:02):
Clip it, send me it, I'll plug you on it, I'll post
it up.
I'll do a little preview sayingyou know this is the podcast
with you.
Speaker 1 (56:12):
And yeah, man, I'm more than happy to do that, bro,
awesome, all right with you.
And yeah, man, I'm more thanhappy to do that, bro, awesome,
all right.
Well, thanks again foreverybody listening to another
episode of the primalfoundations podcast.
Today's guest is Ivy Sardi, an advocate of the
carnivore lifestyle and apromoter of natural medicine for
health.
You can find more informationabout Ivy on his Instagram at
IamIvySardi.
Ivy welcome to the PrimalFoundations podcast.
Speaker 2 (00:14):
Hi Brian, Thanks for having me.
Speaker 1 (00:16):
Yeah, man, I caught your episode on how to carnivore
and I watch your Instagram.
You're doing carnivore cookingvideos and tips and fasting
stuff so I thought I had to getyou on.
And so you're coming to us forAustralia like talk about how
was it, you know, growing up inAustralia and what was kind of
your life like.
Speaker 2 (00:37):
Growing up was, I'm going to say, just a normal, a
normal life.
You know I didn't.
I didn't go without, but Ididn't.
You know know I didn't getanything on a golden platter, it
was just an average life.
You know as it was and, yeah,just went to.
You know your high schools andthings like that struggled with
you know, academic side learningand and getting into place with
(00:58):
those things, played heaps ofsports, played soccer, played
basketball.
Actually came over to theStates when I was in my young
teens, played a few tournamentsover in the States, high schools
and stuff like that, and Ialways thought that was going to
be, that's me, that's my life,I'm making it to the NBA, but
(01:23):
yeah, you know, just thingsgrowing up was normal, always
sports and activity and thingslike that, and schools and all
that fun stuff.
Speaker 1 (01:33):
Yeah, what was the food like?
Because I think I got thatright.
You come from Italianbackground.
Speaker 2 (01:39):
I do.
I do I do so your typical pasta,your pizzas, all the good stuff
, so to speak.
I always grew up on that, evenin sports, like you know carb up
, carb load, all those sort ofthings.
And then, obviously, when we'regetting into very
(02:00):
sport-specific weight trainingthings like that, I've always
been taught to basically likecarb load and it's always been a
whole food diet always.
I've never been, you know, icecream, lollies, candy, all those
sort of things.
Yeah, I guess for me, obviously, the pastas and pizzas were
(02:20):
always a big part of my you knowculture and background Out here
, like I'm italian backgroundchicago and same same thing.
Speaker 1 (02:29):
Sports too.
You know we would do thefootball dinners.
Right, you would have, uh,american football, yeah, and uh,
we do the football dinners likepasta, carb load and you know,
I think my performance I alwaysnever felt very good.
You know, eating like that, butjust that was the normal,
that's what we were told to do.
(02:50):
I think it wasn't untilwrestling.
You know, I had my ownstruggles with weight of
wrestling, but when I would goin to tournaments and like cause
we have to make weight, so wewouldn't eat a lot the night
before we'd go in, I just kindof like I really try not to eat
too much because I, you know yougot to wrestle in an hour.
I always felt really good thatway versus just pasta and pizza
(03:12):
and like chicken sandwiches andthings like that.
Going into you know about 2019,like right before kind of covid
you, what was your life like atthat time?
Speaker 2 (03:34):
That was like in the gist of where I was super
unhealthy doing, you know, doingdumb and bad shit.
I got caught up in you know,party drugs and things like that
.
I was hanging around the wrongpeople.
I was getting real deep intothat sort of lifestyle.
Just bro, that was like rightin the mix of everything you
know I wasn't talking to familyor you know real true friends
(03:54):
that wanted to do you know goodthings.
You're hanging around peoplethat, unfortunately, are stuck
in that same sort of lifestyle.
I always say you end upbecoming a product of your
environment if you stay therefor long enough.
And that's what I became.
I became someone that was noambition, no drive, no real
(04:15):
goals.
I became a drug user.
I became, you know, I wasselling drugs.
All those sort of things allworked hand in hand because I
was around it 24-7.
It was only a matter of timebefore I became that thing.
Speaker 1 (04:33):
It's your identity, right.
Speaker 2 (04:34):
That's right.
You know, and not only that, thedrug use on top of that makes
things a lot worse, especiallywhen you become an addict, which
I did become.
I became an everyday user forfive, six years of using
substance.
So once that took place in thatsort of level, that brings out
(04:57):
a totally new identity.
You know what I mean.
You are no longer in controlanymore.
You don't control your thoughtsanymore.
You are no longer in controlanymore.
You don't control your thoughtsanymore Not saying that I
blamed, but a mask comes up andyou never really get to see the
real person.
You know it was never really me.
My thoughts and my feelingswere masked by all these things
(05:19):
and unfortunately I couldn't getcontrol of that.
I couldn't break away from thatfor quite a long time and it
was tough.
Do you know what I mean?
And I guess the realisation ofthat happening was when I went
to prison.
Me going.
There was a blessing for me andI'll say it to the day I die
(05:40):
that for me was a blessing forme because that was the gateway
to get me out.
That was a gateway to give methe second chance I needed, not
just in stopping what I wasdoing, you know my health, my
life, family, friends, justeverything.
It was a new opportunity for mebecause it took me out of that
(06:01):
environment.
It put me in, basically, youknow, isolation.
Take you away from all the shitand just process what's
happening.
What's happening in here andwhat's happening in here.
You haven't really got tounderstand what's happening for
such a long time.
So me going in there, let meprocess how I'm feeling emotions
, trauma, anything that wascoming up and it gave me that
(06:24):
opportunity to deal with it.
And me dealing with it was beingin there, training, getting
back to training.
You know, having years andyears off of training or gym or
anything going in there, youknow, start from the basics.
Your body weight stuff couldn'tdo squats, couldn't do push-ups
, couldn't do nothing.
You know you've got to fromsomeone who played sports as a
(06:46):
young kid.
You've stopped, completely goneunhealthy.
You know you're using drugs andalcohol for a fair bit of your
time and absolutely killingyourself from the inside out to
then having that taken away fromyou, then put in there and then
go.
Okay, you've got to start fromthe basics.
Do push-ups, squats and sit-ups.
(07:06):
I couldn't do it.
Speaker 1 (07:08):
I honestly could not do them bro, wow, did you have
access like at that time?
Speaker 2 (07:14):
were you able to use, like, act like any gym
facilities at there, or it wasjust basically no, no, so it was
just basically, um, likekinesthetics, bar works and
chin-ups, some dip bars and afew little things like that, but
that's it.
Speaker 1 (07:30):
Yeah, yeah, yeah, getting it started, you know.
Speaker 2 (07:34):
That's right.
As we know, when you're younger, how do you start?
You start with doing sit-ups,push-ups, those sort of things.
So it was literally back tobasics, start with basics, and
it got me through.
It started, it fired up thatjourney again from when you're a
kid and you got a bit of thatdrive and that motivation to
(07:55):
push harder and things like that.
It started again when I was inthere and I continued it on.
It was hard, like it broke.
It was hard, like I'm tellingyou I could not do push-ups, my
arms were shaking, I had nocardio, like I was a full, fresh
person that's never trained inyour life.
(08:15):
And just every day, every day,every day, just keep doing it.
And before you know it, Ilooked back and I was like fuck,
you've been doing this for awhile now, like it's actually
you're smashing them.
You know what I mean?
You're doing like 200 burpees aday.
You're doing 200 push-ups a day.
Speaker 1 (08:35):
Yeah, you're smashing them, smashing them, and I'm
just like you come far, likekeep going.
Speaker 2 (08:41):
You know, like wait until we can go train in you
know, real gyms and move someweight.
And just that drive stayed withme when I come out and I'm like
, okay, let's keep this going,because it's the one thing
that's helped you.
You know, you're basically inthe trenches, you're in hell.
You know, that was my promiseto me when I was inside.
(09:04):
There was this moment.
I always talk about this moment.
I had a little mirror on thewall and it was the first time I
got to see myself sober in.
After you know, five, six yearsso in prison, I was all banged
up and stuff, sober, first timesober.
I looked in the mirror and Ijust said, what the fuck like?
(09:26):
Just it was just that moment.
Just gobsmacked, you took itall in.
You were, you could take inwhat you were looking at, seeing
, feeling, memories, you name.
It was all just coming to me.
Now I think I stood in front ofthe mirror for so long hey, it
felt like days, but I was justit.
It just it came to me and Ijust said what's the one thing
(09:46):
that you're going to do in herethat is going to make the
difference, to get you out thereand stay out there, and it was
training, it was looking aftermyself.
So that's where that sort ofthat fire, that drive came, and
I knew that I had to continuethat path when I come out.
Speaker 1 (10:07):
I'm assuming the food was not very good or like I'm
probably processed like packagestuff.
Speaker 2 (10:14):
Yeah, it's no different than like that I've
seen over in the American jails.
You know like you're gettingyour, your meager noodles.
You're like it's just shit the.
The food that you're gettingand you're able to get most of
it is processed junk food.
I'm not sure about over there,but here we can spend money to
(10:36):
obviously buy out some of ourfood, but most of the food that
you are available to get is liketim tams oreos packet of chips.
Like you can buy all those goodthings, good things but you
can't sit there and buy chickenand beef.
You can't get it.
The only thing you can reallyget is tuna.
Speaker 1 (10:57):
That's just cans of tuna.
Speaker 2 (10:59):
It's just man.
I had a wall of tuna.
Speaker 1 (11:10):
It's.
You know you go in, in, you gotthis new fire.
You know a whole differentoutlook on life.
You get out, you know you're.
You know the training isn't onething that helps you, but where
does the nutrition piece comein?
You know how does carnivore fitinto your life?
You know, is there somewherewhere you saw that and it was
like, oh, that's not, it seemsabout right.
Like uh, like uh, the joe rogan, sean baker, it's like a big
one for everybody um for me.
Speaker 2 (11:30):
Well, prior prior to, obviously, when I was younger,
I was studying, uh, pt,nutrition, you know, be a, be an
online coach and all thosethings.
I was already in the process ofdoing that while I was playing
sports, because obviously thatwas what I wanted to do, but
obviously life took its courseand I got thrown off that topic.
So when I come back out, I waslike maybe I should finish what
(11:54):
I started.
You know, continue that path,continue studying, continue
learning.
Let's, let's make somethinghappen, let's do this.
You know you're on, you're on agood thing.
So I continue to learn andstudy that.
But also I had an incident whenI got arrested.
I got badly beat up.
I was put in hospital andobviously, when they did all
(12:14):
their reports, they said thatI've got a lot of ulcers and
cysts all in my organs, all inmy stomach, all inside bad, and
I can basically put it to allthe drug use and the abuse.
So that was a bit worrying tome.
Bad, and I can basically put itto you know all the drug use
and the abuse, so that was a bitworrying to me, especially when
I come back home.
You know, I'm just like man,I've got all those problems
(12:38):
inside.
What are we going to do?
And without even looking up orresearching or making a decision
of doing a carnivore, fromeverything that I could learn
and put together, I thoughtlet's just eat meat.
I didn't know this carnivorething was a thing.
I just.
I was very big on Aboriginallifestyle, african tribes
(13:01):
lifestyle.
I always looked into thosethings.
Island people lifestyle, youknow, hunter gatherers, all
those sort of lifestyle.
I always looked into thosethings.
Island people lifestyle, youknow, hunter gatherers, all
those sort of things.
I always was very particular atlooking at their lifestyle
because most of them don't getsick and they live really, you
know, simplicity lifestyles,which I love.
So I looked at that and I'mlike, bro, these guys are just
eating meat and they're noteating every day.
(13:24):
They're going out, they go hunttheir food.
The first thing they do is cutit, cut the animal open.
They eat the organs on the spot.
Then they'll carry the carcassback to the tribe, cut it up and
give it out to everyone, andthen they do that the next day.
Sometimes they don't eat thenext day, so it's a couple of
days.
So I'm like that's how I wantto live.
I want to do that.
Let's give this a go.
(13:44):
And I've just done it.
There's no questions asked.
It was a mindset as well,obviously, because of where I've
come from.
Everything I was doing was justI'm all in, no, nothing and I
just started.
Every single meal breakfast,lunch and dinner was kangaroo,
kangaroo kangaroo kangaroo,kangaroo dang, I, I don't.
Speaker 1 (14:05):
I've never had a kangaroo.
I you know, I I mean, I don'teven know how to.
How would you describe kangaroo?
Just the same as like regularbeef nah, it's um, they call it
gamey.
Speaker 2 (14:16):
It's a gamey meat, it's.
Some people think it's really.
It's got a really strong smell.
Some people say it's like it'sreally chewy, but I think it all
no different than beef.
It all depends on how you cookit.
If you're a good cook and allthose things, it makes a big
difference wow that's.
Speaker 1 (14:32):
It's so crazy, like to think that you know you just
did this off the cuff, kind oflike not off the cuff, but like
yeah, I'm gonna eat like this.
You know, I I feel like I wasjust talking about with a lot of
people like how carnivoresbeing it's really popular now,
there's so many people sharingtheir stories and there's a lot
more information being given,and so you did it kind of
intuitively, like this soundsright to me.
(14:53):
Yeah, I'm gonna do that.
So you start eating justkangaroo.
Well, you know, breakfast,lunch, dinner and so what were
some of the things that werestarting to happen to you?
You know physique-wise and howyou're feeling.
Speaker 2 (15:06):
I get asked this a lot.
People are like oh so, like howdid you go with the adaption
phase?
And you know, did you getreally low energy?
And I'm like I didn't, becausemaybe it is a mental thing and I
didn't think about it.
I didn't say to myself, hey,I'm doing this new diet, I just
said I'm just doing this, that'sit, it's the new way.
(15:26):
I didn't feel nothing.
I didn't feel no energy.
I didn't get any symptoms.
I didn't get any constipation,diarrhea.
It was just like an instantchange.
But the biggest things Inoticed was better digestion.
I had a knee replacement when Iwas in my 20s from basketball,
always struggled with squatting,leg exercises, kneeling,
(15:47):
crossing my legs, all thosethings, weak hamstrings because
of that.
Now there's no pain.
Not saying they're, I'm notsaying they're super strong, but
at the moment they are.
I'm back squatting 165 kilos,but no pain.
That's the biggest thing.
There's just no pain, you know,so that you know the
(16:09):
inflammation.
It's not there.
Digestion way better.
No bloating or you know thefood coma when you eat and you
just instantly it zaps theenergy, takes the energy away
from the carbs.
None of that happens anymoreand the biggest thing is
constant energy, no matter whatEveryone says.
(16:30):
You know, you've got ADHD,you've got so much energy.
I'm like, bro, this is justlife, like this is just a life.
And the mental clarity and Italked about this before I said
there's no way I could be doingwhat I've been doing now
starting the business clients,getting on podcasts, training
(16:50):
and having these phone callsevery day.
There's no way I could be doingthis, having a healthy, whole
food, carb diet.
Speaker 1 (16:59):
I just don't see it happening.
The inflammation is a hugepiece.
Most of our chronic issuelifestyle diseases are causing
from inflammation and that's onething that people talk about
with carnivore.
So any elimination diet is like, oh, I had my knee pain or
joint pain or whatever gone, andit's not even like like months,
(17:25):
like sometimes it's like a weekor days and like, oh, my knee
doesn't hurt me anymore, whichis crazy for them.
It's been something that's beenbothering for years.
Again, the mental clarity toit's you're not always
constantly thinking about food.
You know if you want to beproductive, you know for me, you
know I'm training andpodcasting, I work, I'm teacher.
(17:47):
Like I do all these things I'mnot caring, or I see people at
work or other.
My boys.
They carry around like big assbags of like tupperware and food
all day.
I'm like how the hell do youeven eat all that?
Speaker 2 (17:58):
it's insane and that's funny, but like I come
from that, like I don't know ifyou do, but like I, we used to
do that.
We used to carry your food andhave it all in containers and
make sure you got enough for theday and oh I just I don't know
how to go back, like to even goback to that.
Like I don't think, like it'scrazy to think that that's how
(18:24):
we used to be always eatingevery couple of hours, making
sure you know, panicking, you'rethinking you're gonna waste
away or something yeah, yeah.
Speaker 1 (18:34):
If I don't, if I don't have this protein shake
and if I don't eat my chickenand rice, I'm gonna lose all my
muscle gains.
And why don't you go to the gym, you, you know?
Speaker 2 (18:42):
Yeah, yeah, yeah.
And it's funny enough you saythat now, because obviously I'm
a big advocate for fasting and Ilove experimenting with the
human body.
I think about a month ago I dida 10-day water fast and a lot
of people are just questioninglike how is this possible?
How are you not dying?
(19:02):
How are you not wasting away?
How come your muscles aren't?
You know?
Nothing happened for me in that10 days.
I lost four kilos, which isnothing for 10 days.
You know I've seen people do 10days and lose 10, 15, 20 kilos,
but for me that's nothing and Ilook at it okay.
So you lost four kilos, whichcan be fat, muscle, water,
(19:25):
inflammation and waste in yourcolon.
So if you divided it by allthose things, it's not much in
each of those categories and I'ma big believer in fasting
because of these tribes.
That's how we should have been.
You know we weren't we, ushumans, made the fridge.
We made things so easily, likeyou and me can get up right now
(19:49):
and walk to the fridge and goget food.
It wasn't meant to be like that.
It wasn't meant to be thataccessible.
You know, we were meant to earnour food.
You know, like these tribes,that's why I was saying when
they go hunt food, they mightnot come back with something.
It's not the end of the world.
They come back to theirfamilies.
You know, they do their littledances and then their little
ceremonies at night and thenthey go out the next day and try
(20:14):
again.
They might not get it.
They might not get somethingfor two or three days.
They don't waste away.
If you go, look at how they'rebuilt.
They're super lean but theyhold their muscle mass and you
mentioned.
Speaker 1 (20:22):
You know with those tribal, you know with the tribes
, you have like this communityaspect and you also have people
that are contributing to thecommunity, that are well into
their 90s.
You know, and they're doingthings or they're, you know,
making quilts and they'rehelping with preparation and
they're helping raise kids,preparation and they're, you
(20:47):
know, helping raise kids.
like how many like in the unitedstates, like how many 90 year
olds are still like contributingto, like everybody else in in
this environment?
We don't see that, but becauseof the way they eat that,
because of their lifestyle,they're, they're, it's, they're
living to 90, but it's qualitylife.
It's not like, yes, you're noton the bed or taking pills every
day.
They're, they're, they'reactually living a quality life
till the's.
Not like you're not on the bedor taking pills every day.
They're actually living aquality life till the later ages
(21:07):
, yes, yes and that's thebiggest thing.
Speaker 2 (21:09):
People ask me.
They're like oh, but like,what's your goal?
Like, you know what are youtrying to achieve An extra five
or 10 years?
I said you know what?
It's not about that five or 10years.
I said it's the quality of mylife.
I said we shouldn't be sick.
Most of us are getting symptomsand sicknesses as early as 30.
(21:30):
And then it starts to get realchronic between 40 and 50.
And then they're thinking 60,70 game over.
So it shouldn't be like that.
It wasn't like that 50 years ago.
There was no cancer, diabetic,all these things.
It wasn't around.
Do you know what I mean?
Yeah, so you need to startlooking at what's changing Food,
(21:53):
the way we grow it,environmental factors, toxicity
in the ground, the soil, theenvironment all these things
play a big part.
You know what I mean and youknow the elderly people.
They were really healthy.
They weren't working aroundwith, you know, canes and sticks
and wheelchairs and they werestill walking and doing normal
(22:15):
things like they were whenthey're 40 and that's how it
should be.
And when you go, look, like yousaid, at these tribes there's
people that are 90, 100 andthey're still there in the
kitchen, you know cutting uptheir fruits and doing stuff
with their hands and makingthings.
They're still getting a part ofit, and that's how it should be
.
Speaker 1 (22:34):
You know everything that we put into our mouth is
either going to work for us oragainst us, and you need to
decide what it's doing everytime you put something in your
mouth with, and that's the thingis like this this connection to
our food has been lost over theyears and, as it's starting to
get back when people come to you, you know, to talk to you about
(22:54):
, you know, diet, nutrition.
What are some of the you know,modern food issues that you see
is the most prevalent withpeople that you're working with?
Speaker 2 (23:03):
The biggest thing is people are not knowing and
understanding the actual foodlabel and ingredients.
That's the biggest thing.
That's the biggest thing Ipreach is just read your actual
ingredients.
What is this food made up of?
A lot of people are thinking,oh, but I'm having, for instance
, electrolytes.
(23:23):
A lot of people are like oh butI'm having, for instance,
electrolytes.
A lot of people are like, oh,I'm buying these electrolytes,
they're good.
I'm like, okay, actually readwhat is in this electrolyte.
And there's fructose, there'sfucking corn syrup, there's
sugars.
I'm like there's no pointhaving this, it just defeats the
purpose.
Do you know what I mean?
And the main ingredients foryour electrolytes is derived
(23:44):
from sea salt.
So why not just have sea salt?
Do you know what I mean?
Yeah, and it's the biggestthing I see is they just look at
the front and go, yeah, this ishealthy.
But it's knowing what it's madeup of is going to be the big
just doing that everything youeat, everything that you put on
your skin, if you read thatlabel, what it's made out of
(24:06):
just making that consciousdecision is a game changer
itself.
Speaker 1 (24:11):
The food in America at least, like the food labels
are just absolutely ridiculous.
And you got food that has lotsof characters on it in the front
and it looks inviting and thekids like want it and they're
going to harm their parents forit.
I mean this has been going onfor years.
But we have some of the same uhfood packaging in other
(24:31):
countries and they have likewarning labels with like a skull
and crossbone on it, which isout of control yeah, it's like
ours.
Speaker 2 (24:39):
Obviously yours is the worst.
America is the worst of theworst.
Ours isn't too bad, but it'sstill so on the back of ours.
Normally they will say let'ssay it's sugar or something.
But the problem is now isthey're giving sugar so many
different names?
They'll give it 10, 20, 30different names and they do that
(25:00):
with every other thing.
So if there's a chemical, ithas 100 names, so you don't get
used to that name.
But what happens with us?
We have they put the name, saysugar, and they'll put a number
next to it in brackets andnormally if you go on Google you
can look up that number, whichis a preservative, basically
saying, hey, this is what it iswarning, blah, blah, blah, blah.
(25:23):
Okay.
So normally what I tell,basically saying, hey, this is
what it is warning, blah, blah,blah, blah.
Okay.
So normally what I tell peopleis if there's something with a
number with a bracket, it'sbasically saying warning.
Speaker 1 (25:33):
There should be a light going off.
Speaker 2 (25:35):
Yes, it should not like.
Don't eat it.
There's a reason why they'reputting a warning on.
There is because they'veobviously done tests and they
know that it's not good for you.
Yeah, period, period, I don'tcare.
If it's in 0.0001%, I don'tcare, because you're going to
have that two, three, four timesa day for the next five, 10, 20
(25:57):
, 30 years.
Something's going to go wrong.
Yeah, do you know what I mean?
Something's going to go wrong.
Yeah, do you know what I mean?
Something's going to go wrong.
And that's where I guess peoplecan't look that far into the
future and actually understandthat concept, where I get a lot
of people saying isn't a can ofcoke a day, okay?
Well, it's, it's okay.
(26:19):
Is it going to kill you on thatday?
No, but if you're having a canof Coke for 20, 30, 40 years,
yeah, if you don't think thatchemical is going to cause
problems inside your organs,having it every day for 20 or 30
years, like, where do you thinkthe sickness and problems come
from?
It's not an instant response.
(26:41):
It's because of gradualtoxicity buildup, problems, you
name it.
And that's the hard thing thatthey can't see.
They can't see that 20, 30years in front and then go.
Speaker 1 (26:53):
Oh, it was that can of coke every day for 20 years.
The crazy, like you were saying.
Like there's so many differenttypes of sugars they're putting
into it, so like they're notcreeping up to the top of the
label which has the most youknow what is it actually mostly
made out of?
They're all at the bottom, likea sucrose, a dextrose, a os, os
, os, all across the board.
I'm like what the hell is halfthis shit?
(27:14):
Like I don't even know.
It's not even food and yeah,and it's you.
You the way you said it tooearlier, like I can't believe we
used to eat like that and howit made us feel, but we just
years ago.
At that point in time, there'sno really information.
We're just being told like thisis okay, you should have this,
(27:36):
you should have that.
And like sweets in moderationare fine.
Like sweets in moderation arefine.
Well, if you're having a Coke aday plus you're having sweets
in moderation, plus heavycarbohydrate meals and processed
and ultra processed meals,which is the normal, that every
day is gonna cause havoc on you.
Speaker 2 (27:55):
Exactly.
And it's not only that.
It comes back down to thoseingredients.
Those ingredients, the sugars,the chemicals, the preservatives
.
They're literally in all thoseother things.
If you're eating that every day, you're having those chemicals
five, six, seven times a day.
Now now times that by 2030years it's, it's uh, it's very
(28:16):
eye-opening.
Speaker 1 (28:17):
when, you like, I, I walk into the grocery store.
Now, if I'm getting things, andyou know if I have to go to the
meat section in the back, I'llgo through an getting things.
And you know, if I have to goto the meat section in the back,
I'll go through an aisle, rightthe outside aisles.
I don't know how this is likeone thing for america, I'm not
sure if it is the same, but likethe outside aisles are
typically like your produce,your veg, like your fruits, and
(28:38):
then, um, the back end is likethe, the meat counter, seafood,
whatever, but the middle aislesare like all of the processed
shit and literally that's theentire store, just without the
outside.
And if I have to walk through,I'm walking through and I'm just
looking at all the boxed foodand I'm like looking and I'm
like it's not even food anymore,like it's not even food.
And I'm just walking throughand there's people just loading
(29:00):
carts and I'm nobody to judgeanybody.
So I just I'm just sittingthere keeping my mouth shut, but
I'm like this is just a crazyway to live, you know, but this
is normal for, unfortunately,most people in the world.
Speaker 2 (29:17):
Yeah, it is crazy, and ours is set up the same way.
Now, what I?
Now, what I do is I can't helpmyself.
All I want to do is educatepeople.
All I want to do is educatepeople.
When I'm there and I can seesomeone's approach or whatever,
and I'll just be like, hey, likehow come you're choosing that?
And they're like, oh, I don'tknow.
That's the answer.
They don't know why they'repicking that.
They just looked at the box andgone.
(29:38):
Yeah, I'm like, okay, ifthey're picking milk or
something, I'll be like, hey,how about you try this one?
And they're like, oh, why isthat?
I'm like sweet boom.
And I just educate them and Ishow them about the ingredients
and things like that, andthey're like no way.
I'm like yes, and justinstantly they're like wow, okay
, I'll try that sweet.
And I'm happy, I'm good.
(29:58):
I walk out of that shop smilingDude that's cool.
Speaker 1 (30:02):
I feel like I get punched in Chicago.
They'll be like get out of here, guy.
What are you doing?
I?
Speaker 2 (30:07):
don't know.
I just can't help myselfbecause, like, especially with,
like, moms and kids, I see, likewhat they're putting in their
trolley and I'm just going, whatthe fuck man Like why?
And you ask them why they don'tknow, they don't have an answer
.
They're just like I just I justget it and it.
(30:29):
It bothers me sometimes andit's tough too, is thinking,
like you said, like you know us,we were growing up on this.
Yes, there wasn't enoughinformation out there, but the
other thing too is, you know, wegot taught this in school to
eat this way.
Do you know what I mean?
And it's shit, unfortunately,it's really shit.
(30:49):
And the other thing too is,like I like to say, is we don't
notice the harm, the feeling,the sluggishness, the bloating,
because we ate this basicallyfrom the get-go.
So when we were a kid, we wouldhave experienced these things,
but we wouldn't have known.
(31:11):
We wouldn't have known anydifferent.
But for me, especially now,being on a carnival, when you
try and have those things backin instantly, I tell everyone
I've experimented while I'vebeen on my carnivore journey.
I've gone animal-based andstrict lion diet, I've tried
incorporating, you know, agluten-free pizza.
(31:35):
I've tried, I've tried alldifferent things, just to see
how my body responds Within twoto five minutes instantly feel
shit, bloating, no appetite,sluggish, just off it Like
instantly sick.
(31:55):
Sometimes can't sleep at night,like a drug hit from the sugars
.
It's nasty, it's really nasty,and you would have felt that
when you were a kid.
But you would have known.
You would have known thatfeeling is coming from the food,
because you've been having thefood the whole time.
Speaker 1 (32:08):
I've said this multiple times on a podcast.
It's just, you don't know howgood you feel because you never
ever felt that good and it is.
It's a very I don't want to getlike spiritual, but it kind of
is like, and that's the bigthing why I think that's why
people like you, like myselfthere's a lot of individuals out
(32:28):
in the world that were feelinglike shit for a very long time
and didn't really notice ituntil it was too late and I went
through my battles with weightgain and weight loss and a bad
relationship with food man.
It was just bad.
I mean, I've gained and lostthe same 50 pounds probably a
handful of times and uh, butI've never.
I'm in my uh, late mid, oh,shoot, I guess mid 30s, I'm 36,
(32:52):
but I feel better now in my life.
I'm stronger, I'm faster, likemy, my, my performance is way
better and I feel better than inmy early 20s, when most of the
time.
That's not the case.
The case is you're getting toyour mid-30s, close to your 40s,
and you don't feel as good.
You're just oh, it's old age.
No, I feel better than I everhave in my life and I don't see
(33:14):
it stopping.
Speaker 2 (33:16):
Yeah, that's right.
That's exactly exactly right.
Like we shouldn't be sick andill and feeling the way most
people do at that early age, youknow, like 20 year olds, you
know are starting to feel realshit or getting sick, or chronic
illnesses, cancers, you name.
It shouldn't be like that.
(33:36):
Do you know what I mean it?
It wasn't like that.
Now you need to start lookingat what is happening food,
industry, farming, industry,like I said, you know the
environment, toxicity levels.
All these things play a massivepart and knowing to try and
you're never going to eliminatethem because of the world we
(33:58):
live in, it's impossible butknowing and acknowledging those
different categories andlearning about them and trying
to keep everything to a minimum,you're going to do a lot better
, a lot better what's uh, what'ssomething or that you can start
somebody off with.
Speaker 1 (34:14):
you know, that's looking just to live like a
healthier lifestyle.
Is it like I'm looking atproducts in my house?
Is it like I gotta kind of justjust not I house?
Is it like I got to kind ofjust just not?
I have to look at the nutritionlabels, like where do I kind of
start?
Cause this could be like if youtell somebody all this, they're
like I've been doing thisforever.
What do I do now?
Speaker 2 (34:35):
Yeah, uh definitely, definitely, obviously, your food
.
But you know, not that thatnutrition label, not so much to
speak with the carbs, theprotein.
What is made that food?
What makes up that food?
If it is not a one or twoingredient food, don't eat it,
because most of the other shitis added additives, chemicals,
(34:58):
all nasty stuff.
If you don't understand whatthose things are, start learning
about them, because they're thechemicals and toxins that cause
heavy metals, toxicity buildup.
They feed parasites.
That's what parasites feed offin your gut.
So you're basically feeding thegerms its favorite foods.
(35:19):
So that itself.
And the same thing with yourhomeware, your cookware,
learning the different chemicalsthat are in your Teflon pans
and all those things, your PFAs.
So learning cleaner products,learning in your shampoos, your
consumables, your makeups, allthose sort of things.
(35:40):
That makes a big difference,especially when you're using
them every day.
It's no different than yourfood.
If you're having this food two,three, four times a day and
it's got this much nasty stuffin it.
Or if you're putting that onyour skin, it's going inside
your bloodstream, it's goinginto your organs, your body's
soaking it up, it's got to gothrough your body.
(36:01):
So it's the same thing.
You've got to look at what youput on your skin as well, not
just what you put in it.
So if you've got a bad diet andyou're putting bad things on
your skin, well, now you'respeeding things up.
If you've got bad utensilsTeflon, pans, chemical products
(36:22):
like that Now you're making iteven worse.
So all these things add up.
So, like I said, if we canlearn about them and reduce them
, you're going to have a betterquality of life.
Speaker 1 (36:32):
Sun exposure too is a big one, you know.
Everybody's lathered up head totoe with SPF One.
That stuff is a bunch ofdifferent chemicals, which is
not the best, but then alsoyou're reducing the amount of
sun exposure you get, which hasbeen, you know, proven over and
over again that it's actuallyhealthy for us and it's.
It's great for our circadianrhythm and all of these things.
(36:55):
And it's just crazy that, like,we're going to be covering up
and a lot of people I don't knowif you had this, um happened to
you but uh, people that go tocarnivore, when they've done
fully carnivore and they're fatadapted and all that stuff they
say I've never or I would rarelyever get a sunburn ever and
they don't wear any SPF.
(37:16):
But changing to a carnivorediet, they very rarely ever get
sunburn.
Yeah, that and a little bit ofbaked halal on the skin, a
little bit of cooking in the sun.
Speaker 2 (37:26):
Yeah, but yeah, you're right.
And the other thing is I liketo put on that too same thing If
you look at African tribespeople with darker skin that
don't use any products or creamsif any of them have cancer from
being out in the sun, theydon't have it.
But they're in the sun.
They're in the sun all the time, they're outside all the time.
(37:48):
Then you need to consider is itthe products and the chemicals
that you're putting on your skinthat is speeding this up,
especially with the sunscreenand things like that?
If you go read what's in thesunscreen it's like, bro, it's
just nasty stuff nasty, and it'sbeen proven that that stuff can
speed up the chemicals in there.
(38:09):
You know cancer-causingingredients and things like that
.
So when you look at that,doesn't that?
You know that doesn't makesense.
I think I met a Lebanese blokeon a job site a long time ago
which was he was from Iraq andthings like that.
He had no idea what sun cancerwas, skin cancer was.
(38:32):
He goes it's not a thing likeover here, like we're in the sun
24-7, working and we don't putchemicals and creams on us, and
it just makes me think like,like, how can that be?
What is it?
You know the foods play a bigrole, but your environment and
all these things it's thebiggest thing I learned from.
When you look at you know,these ancestral tribes and
(38:53):
things like that, like it'scrazy.
You know, simple is easy andbetter.
Speaker 1 (39:00):
Being connected to the world, your, your food make
a big difference yeah, and it'slike stress is a issue too with
a lot of people because, um, Iwas.
I followed mark sesson's work.
He does the primal blueprintand one of the things that he
talks about is he goes theamount of play.
Like we have this thing in ourhead that, like their tribes are
(39:24):
hunting all day, they'reworking all day, they're doing
it's like no, like they, if theygo out and hunt, for sure
they'll do some things, but likea lot of their life is play.
Like six to eight hours of playas adults.
You know when do we get that?
You know that doesn't reallyhappen as much unless, like
you're really you know you'rejoining rec leagues, you're
playing.
I know you play basketball,I've seen you shooting a hoop
(39:47):
but that's like a big part ofthose lifestyles is not to be
stressed all day, not to get inyour car, go to a cubicle, sit
in the cubicle, get back in yourcar, drive all the way back
home and then go sit on thecouch Like that's not, that's
not living all the way back homeand then go sit on the couch
Like that's not living.
Speaker 2 (40:05):
That's right.
We weren't meant to do that.
We're not designed to do that.
We were designed to basicallybe outside, wake up with the sun
, play with the family, thetribes and the people.
Okay, sweet, it's going to be agood time to go hunt our food.
Let's go out for a couple hours, come back we didn't get
something.
Play with the kids You're stillout in the sun or start cooking
(40:27):
and prep the food, and there'sjust activity and stuff outside
where you know, ceremonies andcelebrations happen and that's
all in the fun and the play whenthey do that stuff, the dancing
and things like that.
So most of the time, yeah,you're right, they are outside
playing, enjoying themselves,while they spend that little bit
(40:49):
of time just to go hunt theirfood and come back and enjoy it.
Speaker 1 (40:53):
Yeah, exactly, and speaking of enjoying your food,
eating your food raw.
Now I've seen some clips.
Do you prefer to eat raw,medium, rare?
I've seen you kind of do alittle bit of both there.
Speaker 2 (41:10):
It's a tough one.
Yeah, I don't have a favorite,but I love raw, I love medium
rare.
I think I do it because it'sjust different.
It gives you every time it just.
I guess, once you be on acarnival for some time, variety
is key.
Variety is good, variety feelsnice.
(41:31):
So having between raw, frozen,raw, medium red, like it's just
different textures, differenttastes, so I'm all for it.
Yeah, just, I don't do it for aparticular reason.
It's just more like it's justwhen you're creating a dish, it
gives it a different vibe.
(41:52):
So that way you're alwaysgetting something different.
So I'm down for it.
Speaker 1 (41:56):
Some people have said like, oh, eating it raw, it's
more bioavailable.
I've heard people say like ifyou sear it a little bit like a
medium rare, it's going toactually be even easier to
digest and that's morebioavailable.
But if you cook it like ahockey puck, it's not.
It's not going to be nothing,you know kind of thing.
So, um, yeah, some people goeither way, but it seems like
(42:18):
it's like a texture thing foryou just to mix it up yeah, like
I definitely can see and haveseen and heard about, you know,
being more bioavailable.
Speaker 2 (42:28):
I can definitely understand what they mean by
searing it just for a coupleseconds, because normally what
happens is it?
It goes funny.
When you sear it for like asplit second and keep it really
red and raw.
Speaker 1 (42:41):
It goes really like mushy, like it's just so yeah,
easy, yeah, it's like the fatkind of like renders a little
bit.
Yeah, yeah yeah.
Speaker 2 (42:51):
So I definitely can understand that concept as well,
but for me it's just yeah, mixit up something different, go
for it like I've tried liver,heart, brains, like you name it
I've.
Speaker 1 (43:04):
I went down the liver path.
I'm not a not a fan.
Maybe I'm cooking it wrong, Idon't know.
I'm not a fan of it.
I've had heart before I've hadheart.
I've had liver, uh, but my, mymain staples is just ground beef
, uh, eggs and then like justribeyes or new york strip steaks
, like that's like my wheelhouseand I'm me.
(43:25):
I'm actually anti-variety.
I feel like I could literallyeat the same thing every single
day.
So for me it's it's kind of thesame same every day yeah, it's
good.
Speaker 2 (43:34):
It's good.
You said that because youthere's, there's the people that
just, they just can't do it.
They, they need variety to keepthem going, keeping interested,
which is all right, but thenyou can get people that you know
.
If I said to you what is onemeal you could eat every single
day for the rest of your life,it's like easy, all day umbeyes
(43:55):
oh yeah, every day, if I couldyeah all day like easy, which um
yeah.
For me I guess like how longhave you been carnivore?
Speaker 1 (44:05):
so this is going on five years.
Speaker 2 (44:08):
I would say, oh mad that's he's good, that's he's
good.
I think I'm coming up for threeyears.
So for me, like it's just, I'mjust so into a habit, no
questions, no second thought.
Like just eat meat, likewhatever.
Yeah, I can eat anything.
I also get a good variety, likeI've got some really good
(44:32):
connects where I can getcrocodile, I can get emu, I can
get the the weirdest things.
I can get bison, I can get deer.
Mix them up.
Like I can get most thingswhich I'm just like whatever man
yeah, that's so cool.
Speaker 1 (44:46):
I, I like it's hard, it's not hard, I should say it's
it's.
It's costly for like from.
I'm at Like, if I want to getgrass finished, um, grass, grass
fed, grass finished, uh, Iwould have to like and then get
it from like a actual farm.
Like you'd have to like, callthem up, order half a cow or
(45:07):
whatever, they'll freeze it,they'll ship it and it is a
little pricey.
So I would say, sometimes I dosplurge on certain things, but
for the majority it's reallyconventional, just just
conventional meats.
Um, I don't know if they havecostco out in australia.
They got costco.
Yeah, that's my jam.
I love costco.
I go to costco and I just get.
They make six pounds of groundbeef at a time.
(45:29):
They have the bundles.
It's the weirdest likepercentage.
It's 88 12.
To me that's my favorite,because 80, uh, 85, 15.
If I just go to 88 12, I feellike you know, I can get my the
proteins a little bit higher.
That's the fat ratio I like andit tastes really good.
(45:50):
So for me it's that.
Speaker 2 (45:52):
Or it's ribeye steaks and they're're just grass-fed
but grain-finished and Iactually prefer grain-finished
because it's a little bitfattier and that's the reason
why yeah, yeah, nice, so we'vegot Costco, but our Costco
obviously isn't as good as youknow, the OGs in America, but
(46:14):
yeah, yeah, it's not as good asyours because I've been there a
few times but we don't like getthe variety that you guys have.
Like.
I've seen, like you know, onsocials, a lot of people go on a
costco for carnival andshopping and I'm like I'm going
to costco and I get there but Ileave with nothing.
Yeah, I don't leave withanything because they're like
there's not much variety, whichsucks.
(46:38):
Because I see you guys and I'mlike, bro, I want to go there, I
want that variety.
You know what I mean?
Yeah, it's not bad, but thenagain I'm super picky.
You know I'll always try andstay away from grain fed,
obviously.
But the other thing we cantouch base on with Costco I was
going to say this before howwe're talking about when you go
(47:00):
to the shopping aisles and youjust see boxes, boxes, boxes
when you go to Costco.
I don't know if you've ever donethis, bro.
I've literally gone to Costcoand I've just stood in the
middle of the shopping centre.
I've just looked up, justcrates and crates and crates of
food wrapped in glad wrap andplastic.
I just look around and I'mgoing where the fuck is all this
(47:24):
food coming from, like it'sbeen here for so long Now?
Imagine all the Costco stores.
Imagine all the produce, allthe stock just sitting there in
boxes and I'm just like damn.
And then I look around and it'slike you're just slow motion
and everyone's filling up theircars with like all these cereals
(47:46):
and shit and I'm just like it'sso surreal, bro, I'm telling
you I'd try it.
Just stand in there and justlook around.
I've done it a few times and itit makes me feel like it's
crazy.
Speaker 1 (47:55):
It's like you're the man it's like the matrix.
Speaker 2 (47:58):
It's like a matrix moment.
Everyone's just flying past youwith just all this like shit
food and I'm just like whoa yeah, we've.
Speaker 1 (48:06):
We've really got disconnected from what it is um,
or the things that really trulynourish us, and we've just
really just everything is aboutbusiness and product and how
much can they sell, and it's soprevalent when you turn the TV
on, it's prevalent.
It's even crazier.
(48:28):
I was home and I was going towatch a show on Amazon right,
amazon Prime and I have AmazonPrime, but I still get
commercials, so I don't evenknow what the hell that's about.
But anyways, like you know,I'll make them find calls to
Amazon.
Yeah, like dude, I pay for Prime.
Why do I have commercials?
But anyway, an Ozempiccommercial came on right and
(48:50):
it's just like a family orwhatever.
And they show, like the, thewife taking the oz epic, and
then it was the husband andwhatever.
I'm like, what are we doing?
Like we're gonna look back atthis time and be like this was
the craziest thing we've everdone as americans.
Because, like people are I haveno people that are on oz epic
too that like, talk to me aboutit.
(49:11):
They're like if I havesomething to eat, like if I put
it to my mouth I want to throwup, I go like.
And they're like well, it justI don't eat as much, or I barely
eat at all.
I go, well, yeah, you're gonnalose weight because you're not
eating anything.
But what is that doing to yourbody?
You know they're talking aboutmuscle mass, bone density going
down, and we, as we know's likepeople that are in fitness,
(49:35):
muscle mass is one of the bestthings that you can do for your
body, for longevity.
Now, we're taking.
Yeah, we're now.
We're taking uh, muscle massaway and bone density away and
you don't even have, you don'teven have a relationship with
your food anymore.
You don't even know what it isto like taste your food because
you want to throw up.
And it's like they had, likethe, the commercial.
(49:55):
It looked all playful and fungo on ozempic.
And then the next commercialwas for a different um shot.
I forget.
Oh wait, uh, wagee or whateverit was.
It was another one back to backand I'm like, like you're
saying, I felt like I was in thematrix red pill, blue pill, I
don't know what's going on.
It's, it's, it's, it's justit's crazy.
Speaker 2 (50:15):
It's crazy, but you said like.
You said it, bro, like it'sit's not about, it's not about
health anymore, it's not aboutthe, the purpose, it's about
money and business.
And that's the biggest thingI've learned and I guess once
you, once you like, tap intounderstanding that and being
(50:39):
open-minded I guess when you'rein this, you know lifestyle as
well you need to be open-minded.
If you can be open-minded,great, like you're doing
yourself, like a lot of benefitsjust being open-minded,
considering carnival lifestyle,etc.
Etc.
Because then you know us, otherpeople like us, can influence
(51:02):
or just give you some moreknowledge on other things.
When it comes to which I'm a big, I've talked big about on
farming, commercial farming.
You know commercial animals.
You know when you look at whatare the main animals that are
produced for commercial farming.
(51:23):
Why?
Because it makes money, youknow, like dairy cows.
That's why most of us have shitquality dairy, because the
animal is now mass-produced tomake money, so the quality of
the food is shitter and it is.
Do you know what I mean?
You can't get a reallygood-quality milk or you can't
(51:45):
get raw milk anymore, so they'rejust making all these shit
milks, plant milk, all thisother crap with additives and
you name it because there's massproduced now.
So if you look at chickens,chickens are super unhealthy, so
sick and and crap is massproduced.
But commercial farming, youknow me.
So when you start looking atthose things not just food, but
(52:06):
you know farming and commercialand business and making money
and things like that it startsto unfold a lot of different
things when you look at it inthat aspect.
You know what I mean, yeah, andthat's the biggest thing I
started learning and talking tofarmers, talking directly to
farmers, and things like that.
It's so different and it's goodto hear it firsthand from the
(52:33):
farmers that you know are doingthe right thing, and stuff like
that, just to get that insideknowledge, because that's going
to having that knowledge ispowerful, you know, not just in
your own personal nutrition andunderstanding, but, just like I
said, you know, having an openmind in changing you, in
(52:55):
changing overall health, andthings like that.
Speaker 1 (52:58):
Yeah, and even if somebody doesn't want to be
carnivore, right, if they'relike that's not what I want to
do or whatever.
I think just the things thatyou were talking about is just
really figure out where yourfood's coming from, have an open
mind, be willing to like changesome some ways you view food,
(53:18):
because people don't view foodas like nourishment, it's
pleasure and enjoyment.
So just a mind shift or justlooking to eat healthier,
cleaner, I think, at the end ofthe day, like that's.
That's a way better way to livelife than you know the current
state of what we're at right now.
Speaker 2 (53:36):
Yeah, yeah, a hundred percent, and it's a good point
that you just said you know.
You know, do you eat food forpleasure?
Or you know pleasure andenjoyment or nourishment?
And people ask me all the timewhat do you eat for?
Do you eat for pleasure ornourishment?
All the time, what do you eatfor?
Do you eat for pleasure ornourishment?
(53:57):
I eat for nourishment, but I getpleasure from it now because I
put in the sacrifice, the hardwork and things like that.
I crave a fucking steak.
I crave a big, juicy redtomahawk.
Do you know what I mean?
When it's cooked perfectly, Ijust froth at it.
Yeah, that comes with thejourney.
Yeah, do you with the journey?
Yeah, Do you know what I mean?
And now, like I always eat witha purpose of eating, do you
(54:19):
know what I mean?
To feel my body right, to feelgood.
It's not because, hey, I wantto get a dopamine hit.
Do you know what I mean?
It's because I want to feelgood.
I want it to, you know, feed mymuscles and help.
You know my gut and digestion.
Yeah, it's the biggest thingthat I always get asked.
Speaker 1 (54:38):
I think, yeah, once you do carnivore for a while, I
mean that's something you lookforward to, is those meals.
But then if you do dip off andyou have birthday cake or
whatever you said earlier withina couple of minutes, you're
like, I feel like crap, so youdon't really want to do it as
much.
But for anybody that'sinterested in this, who are you
(55:00):
looking for?
That's somebody that wants towork with you.
Is it people just in Australiaor across the globe?
Speaker 2 (55:09):
I've got people across the globe.
I've got people in Australia,I've got people in New Zealand.
I've got people in Australia.
I've got people in New Zealand,I've got people in France,
america, italy, uk.
So at the moment I'm global,global.
I'm global.
Speaker 1 (55:25):
How can people get a hold of you?
What's the best way to connectwith you?
Speaker 2 (55:29):
Best way to connect with me is obviously on my
socials.
You can drop me a message onFacebook or Instagram.
So Instagram is IamIvySardy andmy Facebook is just IvySardy.
Shoot me a DM.
I'm more than happy to help youout.
Point you in the rightdirection.
Speaker 1 (55:44):
Awesome, I'll put those in the show notes and
thanks, man.
This is a good conversation,this is awesome.
Speaker 2 (55:49):
This is good bro.
I can keep talking forever.
This is good bro.
Speaker 1 (55:53):
Like I can keep talking forever.
I'm definitely going to clipthe video of you Like I just
want a fucking steak, Likethat's going to get clipped for
sure.
Speaker 2 (56:02):
Clip it, send me it, I'll plug you on it, I'll post
it up.
I'll do a little preview sayingyou know this is the podcast
with you.
Speaker 1 (56:12):
And yeah, man, I'm more than happy to do that, bro,
awesome, all right with you.
And yeah, man, I'm more thanhappy to do that, bro, awesome,
all right.
Well, thanks again foreverybody listening to another
episode of the primalfoundations podcast.
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