Navigating Nutrition: Demystifying Diets for Disc Golf Performance and Wellness

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 2 (00:00):
Mom, Dad's making a disc golf podcast Music.
Thank you for tuning in to theIntentional Disc Golf for
Podcast.
We're excited to have you joinus on our disc golf journey.
This podcast explores thephysical, mental and technical

(00:21):
aspects of disc golf performance.
We will also be discussingtools and techniques to improve
your disc golf game as we workon improving ours.
Now here are your hosts,brandon and Jenny Seprensby
Music.

Speaker 1 (00:36):
Alright, and thanks again for listening to the
Intentional Disc Golf forPodcast.
I am one of your IntentionalDisc Golfers my name is Brandon,
and the other Intentional DiscGolfers sitting right across
from me is Jenny, the moreIntentional Disc.
Golfer, Even more Intentionalthan Brandon, the other
Intentional Disc Golfer.
So if you enjoy this program,this fine quality broadcast,

(01:02):
please like, subscribe, follow,tell your friends.
And you can hit us up on socialmedia as well.
We have a Twitter handle now.
It is @TheIDGPodcast.
That is @TheIDGPodcast and alsoon Facebook and Instagram at

(01:23):
Czuprynski Disc Golf.
That is CZUPRYNSKI Disc Golf.
You can find us there on socialmedia.

Speaker 3 (01:32):
And let us know if you are interested in one of our
Intentional Disc Golfersstickers.

Speaker 1 (01:38):
Yeah, we have a new set of stickers.
They're a different color, soif you would like to get your
hands on one of those, don'thesitate to reach out.
And also, if you would like tosponsor, support the show,
appear as a guest.
You don't have to be anythingspecial, just have some
information and a story to tellthat could help some people.
Please get ahold of us attheintentionaldiscgolfer@gmail.

(02:01):
com.
That istheintentionaldiscgolfer@gmail.
com.
So this episode we're going totalk about diets, nutrition and
the role of exercise as it fitsinto that picture.

Speaker 3 (02:23):
So we're really going into being intentional about
everything we do in our livesand how that helps us with disc
golf.

Speaker 1 (02:31):
Yes, this is something that Jenny and I are
actually actively participatingin and trying to share with you
some things that we have learned, some things that we have
experimented with across the way, and also some things that may
or may not work or we have heardabout.
We do have to remind you,though, folks, that we are not

(02:52):
nutritionalists, we are notdoctors, we are not anything of
that nature, so always consultwith your physician or
nutritionals before making anydecisions about making any large
changes, so none of this issupposed to be taken as medical
advice.
This is just an open discussion.

Speaker 3 (03:13):
Yep, this is what we've been working on, and we're
going to have a discussion ofsome of the different things
that we've done and tried.

Speaker 1 (03:21):
Excellent.
So after we hear from oursponsors, we will start talking
about it.

Speaker 2 (03:29):
Hi, this is Jenny from the intentional
discgolferatgmailcom.
Want to improve your puttinggame?
Well, so do I.
Target Putt is the best way tohelp you get better at putting.
The simple little toolincreases your awareness of
location, your distance and youraiming.
It's a highly visible targetthat allows you to focus better,
aim more precisely and dial inyour distance.

(03:50):
For less than the price of onedisc, you'll have a durable
target that you can use whereveryou practice.
It's really easy to use.
Clip it on step back and startmaking better putts.
Unclip it.
Clip it to your bag or cart forfuture use wherever you go.
We all know that you drive forshow but you putt for dough.
Have better rounds, betterscores, putt with confidence and

(04:15):
finally fix the putting part ofyour game.
Try Target Putt.
Make every putt count.
Available atgolfsidesportsmyshopifycom.

Speaker 1 (04:33):
Hi there, this is Brandon from the intentional
discgolfer podcast and I want totalk to you about Discraptor,
the ultimate disc cleaning tool.
I have one attached to my discgolf bag and it keeps me playing
my best on those wet and sloppydays.
Then when I'm done, I can justflip it inside out, throw it in
the wash and it's that simple.

(04:54):
Discraptor is made from toughmaterials for durability, but
its microfiber and softscrubbing insides are gentle on
your discs.
Discraptor is also a US ownedand operated company.
I've spoken to the owner, colin, personally, and this is an
entrepreneur that you can trust.
Get yours today atDiscraftercom.

(05:14):
That's D-I-S-C-R-A-P-T-O-R.
com.
com.
Discraptor is a proud sponsor ofthe Intentional Discgolfer
podcast.
Hi, this is Paul Wright withthe Paul Macbeth Foundation.
Support the Builders Club andsupport the Intentional
Discgulfer.
So anyway, we're back.

(05:36):
This episode again is aboutdiets, nutrition and the role of
exercise as it fits into thediets and nutrition picture.
We're having this discussion inpre-prep about how diets are.
Kind of, you have thisconnotation of being kind of a

(05:58):
dirty word, like you kind ofcringe when you hear the word
diet.

Speaker 3 (06:02):
I don't like the preconceived notion that a diet
means keeping yourself fromhaving something.
A diet is what you choose to doevery single day.
You have a.
What you eat is your diet.
What you think is your mentaldiet, Like it's just what you do
.

Speaker 1 (06:23):
Okay so.

Speaker 3 (06:24):
I have very strong feelings about this topic as a
woman who has dealt with yearsand years of weight gain and
feeling like you don't look goodenough and all the stuff from
the media and whatever andwhatnot.
So I do not have a healthyrelationship with the term diet
and so I do not like to use thatterm.
However, a diet is what youchoose to do.

(06:47):
You choose to eat, you chooseto engage in on a daily basis.

Speaker 1 (06:53):
Yeah, so we need to debunk that.
A diet is if you eat pizza fordinner every night, that is your
diet.

Speaker 3 (07:01):
If you eat ramen every day after school, that is
your diet or chocolate cake?

Speaker 1 (07:07):
Yeah, we have a kid that eats nothing but ramen.

Speaker 2 (07:10):
Hailey.

Speaker 1 (07:11):
Hailey, Anyway.
So diets get kind of thisnegative connotation.
However, that is just likeevery person, every animal,
everything that consumes anykind of nutrition, is having a
diet.
It's not necessarily the mosthealthy diet, and that's why we

(07:34):
want to shift this paradigm overto talking about nutrition,
things that we've learned,things that we're doing and what
we have found out.

Speaker 3 (07:46):
Yeah, so that you can be your best self out on the
course.

Speaker 1 (07:49):
Your best self out on the course.

Speaker 3 (07:50):
And in fact you and I have very different feelings
when it comes to the word diet.
Well and that's why this isgoing to be a great conversation
is because you and I have verydifferent viewpoints on
nutrition and nutritional needs,especially with poor sports
nutrition a little bit of a slip, which is very odd, because

(08:13):
it's one of the things thatactually brought us together was
the fact that at the time, wewere both very into personal
nutrition, personal exercise,being your best self, well, just
overall health.
Yeah, you were a sports trainerand I was.
I don't remember what thatcompany is, but I was, I was

(08:35):
coaching.
Yeah you're one of thosecompanies.

Speaker 1 (08:37):
Well, I want to.
You know, and I want to throwthis out there is that I used to
be an a CE American Council onExercise accredited personal
trainer, with my license and allthat good stuff.
I no longer am, so I can speakfrom a fairly informed
perspective.
However, again, you shoulddefinitely check with your

(09:00):
physician or a licensednutritionalist before making any
major changes to any of youractivities or nutritional needs.

Speaker 3 (09:08):
Yeah, and I was a beach body coach.

Speaker 1 (09:10):
And she was a beach body coach.
So we've let those things lapseover the years because time and
life would get in the way, asso things have.
But we're having thisdiscussion with you, with each
other, with you, this evening.
So, as far as modalities, adiet is a modality and everybody

(09:34):
is on a diet and there'sdifferent types of diets on
there that have different typesof nutritional needs or
nutritional requirements.
I guess you would say so let'stalk about.
Maybe we kick this off asprobably the first and most
popular or most question, Idon't know the first and the

(09:58):
first and most like.
When people think of a diet,they automatically think of
something revolving aroundweight loss around restrictions.
So this?
Typically this would be calledan omission diet, because you
are omitting something from youryour daily nutritional intake.

(10:19):
So I want to take the veil offof this a little bit.
There is no secret or likehidden conspiracy about how to
lose weight.
It's actually very, very simpleand I'm just talking about a

(10:39):
very strict, bare bones.
I need to lose weight.
Type of nutritional plan.

Speaker 3 (10:46):
There is no magic pill.

Speaker 1 (10:47):
There is no magic pill.
You have to.
You have to get better.
The same way you got sick, ittook you years and years to gain
all this weight.
It's going to take you yearsand years for you to take it off
.
That's just how it works.
When we talk about a strict, bythe book weight loss diet, it is
literally calories in, caloriesout, and if you are, if you eat

(11:12):
less calories, then you burn,so you're operating on a
negative calorie intake.
You will lose weight.
Now a CE.
What they were saying when Iwas part of it was that a pound
and a half to two pounds perweek is a safe and healthy
weight loss If you're losing.
You know I don't like thesecrash diets where you're you're

(11:36):
like 10 pounds in a month or ina month, or like I lost 40
pounds in 90 days or somethinglike that.
That is not healthy, it's notsafe and you open yourself to a
lot of health risks if you gothrough one of these crash diets
like that, not saying it can bedone, and maybe it's an
emergency situation where yourdoctor or your nutritionalist

(11:59):
will suggest something like thatto you.

Speaker 3 (12:02):
Well, and that's like you said before, if you are
under the supervision of alicensed doctor or
nutritionalists or coach, pleasetake their advice.
We are merely having aconversation to share what we
are working on, as theintentional discolors.

Speaker 1 (12:23):
So, as a habit, like I said, there's there's no
secret to losing weight.
It's calories and calories out,and if you burn more calories
than you consume, then you willlose weight.
And there are other types ofmodalities out there, other than
weight loss.
There are things such as dietsto combat inflammation, diets

(12:46):
for memory support, diets forthyroid support, there are diets
that are good for bones andjoints, good for your liver,
good for, and they all have kindof a hodgepodge of different
things, so that the example thatI was giving was strictly about
weight loss, and so in thatideal, I guess you would say, is

(13:09):
that you can eat whatever youwant.
You can have the pizza, you canhave the chocolate cake.
However, it's calories in,calories out, and that chocolate
cake might push you a littlebit over your budget.

Speaker 3 (13:22):
Well, and the reason that we're talking about weight
loss specifically is becausethis is something that we've
both agreed that we need to workon in order to improve our disc
golf game.
So that is one thing that weare focusing on personally and
sharing that journey with you.

Speaker 1 (13:41):
So, as things would have it.
We're not getting like up therein age, we're middle aged.
However, magically, yourmetabolism starts to slow down
the older you get, and just theway it has affected me is when I
hit 35, my metabolism hit abrick wall and I started to put

(14:02):
on weight.
I'm not huge by any means, butI'm heavier than I'd like to be,
and I started to put on weightand couldn't in it.
It's like, no matter what I did, I kept gaining weight and
getting it, gaining weight andgaining weight.

Speaker 3 (14:13):
You also are a healthy kind of sewer of like
sour patch kids and ice cream.

Speaker 1 (14:21):
I do have a sweet tooth.
I love me some candy and someice cream and yeah, sour patch,
kids are awesome by the wayAnybody out there.

Speaker 3 (14:31):
Anytime I take the kids to the store, they're like
can we buy dad candy?
Sure, buy him some candy.
Well, yeah, that's.

Speaker 1 (14:37):
The other thing is the kids like to make me eat
these things.
They're forcing me to eat thesethings.

Speaker 2 (14:43):
I mean, oh man dad, can I make cupcakes?
Oh yeah, you can make cupcakeshow many can I?

Speaker 1 (14:50):
have Heck, yeah, we can.
You can't say hell on the idea.

Speaker 3 (14:53):
Yeah, you can't say hell I don't mind, Hell I don't
mind.
Is it a swear word?

Speaker 1 (14:58):
I don't know.

Speaker 3 (14:58):
Depends on who you ask.

Speaker 1 (15:00):
It kind of depends on who you ask anyway.
So that's a lot of the populardiets out there, like keto,
atkins, paleo, whole30, thingslike that, which we'll dabble
into a little bit here, arewhat's called emission diets and

(15:21):
meaning that you have to omitthings.
So take Atkins, for example,was very, very popular 10 years
ago or whatever, and that is theomission of carbohydrates.
So breads and crackers andchips, I don't know if those
chips was a chips.

Speaker 3 (15:41):
It's actually so extreme that you actually omit
fruits and vegetables for anamount of time too, because I
did that one the Atkins diet.
Yeah, Atkins diet, so it's veryhigh protein and fats, because
the idea is, if I recallcorrectly, is that if you're
eating the proteins and the fats, you're going to get satiated

(16:03):
faster and then your bodydoesn't hold on to the proteins
and fats as long as it holds onto the byproducts of the
carbohydrates, so you actually,for a given amount of time, you
eat just proteins.

Speaker 1 (16:21):
Right.
So I think that that touches onsomething that we need to maybe
clarify real quick is thatwe're talking about the three
macronutrients.
Of course there'smicronutrients, which I already
like your vitamins, yourdifferent enzymes and different
things but your main threenutrients are the three that you
see on the back of any kind ofnutritional facts.

(16:43):
They've also upgraded it toinclude things like sugars and
things of that nature, but yousee proteins, fats and
carbohydrates typically.

Speaker 3 (16:54):
Or you just eat the stuff that doesn't even come in
a package.

Speaker 1 (16:59):
Well, by law, even fruits and vegetables have to
have nutritional data attachedto them, believe it or not.

Speaker 3 (17:06):
by law, I just said they didn't come in a package.

Speaker 1 (17:09):
They didn't come into a package, that's right.
Well, an apple comes in a box.

Speaker 3 (17:14):
Yeah, but I don't bring the whole box.

Speaker 1 (17:16):
You don't bring the whole box.

Speaker 3 (17:17):
The box doesn't even have the nutritional information
on the box.

Speaker 1 (17:19):
No, no, but you have to produce and have it tested
and everything.
But anyway, the threemacronutrients we got proteins,
fats, carbohydrates, and so theAtkins diet typically focuses on
the carbohydrates.
Carbohydrates also includesugars.
Sugar is a carbohydrate.

Speaker 3 (17:41):
Carbohydrates get turned into sugars.

Speaker 1 (17:46):
Well, your body, your body essentially is a factory
for producing the stuff calledadenosine triphosphate, and so
whatever you put into your bodyeither gets gotten rid of
through your body waste or itgets transferred into adenosine

(18:08):
triphosphate.
And there's different storagesystems Fat is one, of being
obese and gaining weight is oneof those storage systems, and it
dates back to when we werecaveman.
Physiologically, we haven'treally changed much since the
Neanderthal days.

Speaker 3 (18:25):
Yeah, we're not.
Not ready for the agriculturallife that we live, exactly so
our bodies are not caught up tothat.

Speaker 1 (18:36):
So our bodies still store food like we are caveman,
because we didn't know when wewere caveman, we didn't know
when we were going to get ournext meal, so we had.
We created these storagesystems in case we were going to
have to face long periods oftime without being able to feed
ourselves.
Of course, that's not a problemthat we run into much here in

(18:57):
the modern world and that's whywe have such an obesity problem
in the United States and inother places around the world
and developed countries isbecause is because we haven't
really physiologically developedmuch past those long fasting
periods.
Now, as long as we're talkingabout carbohydrates, there's a

(19:19):
few notes we need to mentionabout carbohydrates.
The reason that carbohydratesbecame so popularized in America
and this is you can look thisup, this is verifiable After
World War II and the babyboomers came back home, they

(19:40):
started having babies andchildren and the United States
was not set up to be able tofeed all of those people the
sudden influx of a massivepopulation.
So what the USDA did is theystarted advertising
carbohydrates Carbohydrates youcan eat carbohydrates, because

(20:02):
carbohydrates are caloricallydense.
They have a lot of calories iswhat that means.
So if I have a pound ofcarbohydrates compared to a
pound of vegetables, thecarbohydrates is going to have
way more calories than the poundof vegetables.
And so it was a cheap, easy wayto feed a huge amount of people

(20:22):
very quickly, because wealready had the farmland.
We already had the subsistencefarms.
We just do a little tweaking tothe crops and things do a
little advertising and boom,there we're feeding a population
.

Speaker 3 (20:35):
And in fact create the food pyramid and the plate,
the recommended plate with theservings.

Speaker 1 (20:43):
Oh, I remember that, the plate thing and teach that
to all of our kids.
So the food pyramid and theplate was actually created by an
advertising firm on MadisonAvenue in New York as a way to
feed a massive influx ofpopulation.
What they didn't anticipate is,years later, that the onslaught

(21:05):
of carbohydrate intake wasgoing to lead to outbreaks in
different types of diabetes,including a significant rise in
childhood diabetes, differentgenetic disorders and things of
that nature.
But the population was fed, soall is good.
Full bellies, don't revolt.
That's true, especially in ourhouse.

(21:28):
Especially, yeah, you get oneof our kids when they're hungry
and it's like when they thinkthere's no food because we're
out of ramen.
Yeah, our ramen supplies haverun out.
The world is ending.
Oh my gosh, I know, I know.
So anyway, this is a true story.

(21:49):
You can verify it.
It's not a conspiracy theory,even though it might sound a
little crazy.

Speaker 3 (21:55):
I don't know you're putting all that out there and
you're a conspiracy theory nut.

Speaker 1 (22:00):
You know, off topic, I love conspiracy theories and
the reason why is becausethey're interesting as a thought
experiment.
I don't believe in a lot ofthem.
I honestly don't believe in alot of them.
They're interesting.

Speaker 3 (22:11):
Can you guys hear me roll my eyes?

Speaker 1 (22:13):
Yeah right, they're interesting as thought
experiments, but they're reallyself-fulfilling prophecies.
Is that, oh, either it's goingto happen and it's going to come
true, or it hasn't happened yet, but either way I'm correct.
So my theory, yeah, so mytheory.
It checks out no matter what Ido, and it's a psychological

(22:37):
thing to be important andinflate your ego by having the
inside scoop or information thatsomebody doesn't have.
But anyway, we're talking alsoin pre-prep about your
informational diet, the thingsthat you put into your head and
things too.
So that's kind of like that.

(22:58):
But anyway, we're talking aboutnutritional diets right now
that we're not on that tag.
So we talk about carbohydratesNow, jenny, you're, I wouldn't
say, an expert, but very muchmore knowledgeable in some of
these other diet modalities,such as paleo and things like

(23:20):
that.
And to segue into paleo, let'stalk about proteins and
vegetables and why those are soimportant, maybe going back to
the Neolithic man perspective.

Speaker 3 (23:34):
So if we're going back to the age that our what
our body is built to digest andbuilt to deal with, we did not
have a huge amount of proteinsavailable, at least not meats.

(23:55):
It was whatever we could findwhen fishing, hunting the
different seasons.
There's not always deer,there's not always salmon.

Speaker 1 (24:06):
So, like farming in grains has not always been
around.

Speaker 3 (24:09):
No, there's like months where you really
shouldn't be eating theshellfish because it's not safe,
the water's too warm, you knowthere's.
There's these things that hadto do more with the, the cycles
of the earth, and we had to eatbased on those schedules.
I mean, if you try and eat agreen blackberry versus a ripe
blackberry blackberry, you'regoing to want the ripe one, not

(24:32):
the green one, because they'regross and the ripe ones are so
sweet and that makes your bodywant them.
That's how your body knows thatthose are good to eat is
because that's how they werecreated.

Speaker 1 (24:47):
So I guess, I guess what you're trying to say is
that you know, if you think ofit in an evolutionary,
evolutionary perspective,agriculture just like kind of
happened.
The husbandry of our crops andanimals, it like happened within
the span of a very short time.
However, human evolution in ourbodies have been developing

(25:08):
over thousands and thousands,even millions of years, to
become the humans that we aretoday.
So when you look at thatperspective, you pan way out and
you look at the whole timelineof human existence.
We are dealing with a very,very small snapshot of the
entire picture.

Speaker 3 (25:27):
So my my mind immediately goes to the crutes.
They're opening scene whereit's that awesome marching band
song James lived to the movieand they're going and they're
trying to get this egg and it'sthis huge egg from a creature.
They don't try and eat thecreature, they try and get the
egg because the egg is going tobe replenished and they have to

(25:50):
share it and there's not enoughleft for everyone.
And you notice that some of thecrutes are, like, really big,
some of them are really small.
Well, that's because of the fatstores that they have in their
bodies and whether they're theones that are going out and
actually hunting the food orgathering the food.
In the case of the blackberrieslike there's a whole bunch of
Himalayan blackberries over herethey didn't just show up all of

(26:14):
a sudden.
They were brought here bysomeone, by something, because
they ate it and it traveled withthem and so they wanted to
continue eating it.

Speaker 1 (26:25):
Yeah, before subsistence agriculture it was
very much a hunting, gatheringtype of species.
So whatever animals we couldkill or whatever berries we
could pick or whatever, that waswhat we were eating.
And so that's how our bodiesdeveloped over those millions of
years is to be able to processthose types of foods.

Speaker 3 (26:49):
Right, and one of the things that I've been doing a
lot of research into recently isthe fact that we didn't always
have a pantry or refrigeratorfull of food, that we have easy
access to food all the time.
We couldn't just go to thegrocery store or stop at a
convenience store because wewere hungry.
We'd have to go days and daysand days without eating.

(27:10):
So our body built up thebacteria in our stomachs to help
us deal with that, and theyactually need a resting period
in order for them to function attheir best level.
So that's how we started ourour flora inside of our
intestines.
Well is that kind of what theintermittent fasting?

Speaker 1 (27:31):
thing is all about.
I know that's really popularright now?

Speaker 3 (27:35):
What?
What do you know about theintermittent fasting thing?
So what I've been learningabout the intermittent fasting
is that the flora inside ourbody needs a certain amount of
time in order for it to do itsjob.
In order for it to work and Idon't have all the vocabulary
correct yet.
I know that I want to say it'sat somewhere in the 14 hours is

(27:59):
when we start creating ketonesin our body, and that's where
the ketosis, the keto diet,comes from.
Is that, oh, that's where theketo diet gets its name.
That's where the keto diet getsits name.
Is that we create these ketonesin our bodies, and I believe
that's what helps our liverfunction, our brains and this.

(28:23):
I'd really have to look at whatit is.
However, that's where it comesfrom and that our bodies are not
.
We wouldn't be eating 24 seven.
We wouldn't be going out toTaco Bell at two o'clock in the
morning to get food.

Speaker 1 (28:42):
We've all done it Now but not, not 10,000 years ago
there wasn't any Taco.

Speaker 3 (28:47):
Bells.

Speaker 1 (28:48):
Well, we don't even need to talk about dates, but
before we weren't even dates,like the things you eat, or like
going out and holding handswhat Moving on.

Speaker 3 (29:00):
So we wouldn't be eating at that time of day, okay
, okay, we would probably onlybe eating during the waking
hours, maybe eight hours a day,and then there could be days
that we wouldn't eat, two orthree days we wouldn't eat, and
that's when our body, thebacteria inside of our body is,

(29:21):
has its opportunity to take abreak and rebuild itself, and
that's when it starts to eat ourfat stores and everything.
So, depending on what's goingon with your body, you may or
may not need to have a 24 hourfast.
They recommend sometimes athree day fast.
Like there's a lot ofinformation out there on

(29:42):
intermittent fasting.

Speaker 1 (29:45):
I know it's a, I know it's a big one right now, that
the intermittent fasting.
It always seems like there'ssome sort of new mode, that
somebody has discovered theultimate secret to, you know,
health and weight loss andlongevity.
And it's a constant endeavor.

Speaker 3 (30:01):
And there's a lot of.
There's one that's called fastlike a girl and that talks about
for women, specifically theirhormones and how fasting
actually helps to redevelop yourhormone cycles, and that it
helps with women who are having,like, really difficult periods
or menstrual cycles or ifthey're having a hard time

(30:22):
conceiving because theirhormones are all out of whack.
So giving your intestinal floraand your bacteria an
opportunity to rebuild itselfcan help to ease a lot of those
problems.

Speaker 1 (30:37):
Okay, and I think that brings up an important
point too, is that men andwomen's metabolism systems are
very, very different.
I know, like you know, just inthe different hormones and
things, that you'll travelaround the body during different
periods of life and you know,it seems like for men, like your

(30:58):
metabolism really kind of hitsthe brakes around, like your mid
thirties and even slower andslower and slower.

Speaker 3 (31:06):
For some people.

Speaker 1 (31:08):
I mean, does you know ?
There's one very, veryimportant thing for women that
is different than men is thatthey actually carry and bear
children, and so how does thataffect a different metabolism,
wise from a male figure?

Speaker 3 (31:28):
One thing I was telling Kaleigh and James.
I was joking about how, when Iwas pregnant with James, I was
never cold, because my bodytemperature actually raised like
a degree or so because I waspregnant with a boy.
So it's it's weird that evenhaving so, being a woman and

(31:48):
having the hormones of producinga male inside of you so a
difference from differentpregnancies yeah, you can get
the I don't know that benefitsof having a male metabolism.
For a little while, like I atea lot more food with James and I
was warmer and I actually,after having him, it was easier

(32:09):
for me to lose the weight thanwhen I tried after having
Kaleigh.

Speaker 1 (32:12):
Well, no, I haven't.
I haven't delved that deep intochildhood gestation, for you
know just because I'm a guy, butbut does carrying a male fetus
do you produce?
Do you produce more malehormones, or does that not

(32:33):
really kick in until the childthen child reaches puberty?

Speaker 3 (32:40):
That I don't know for sure, but that was just.
My doctor was like yeah, you'regetting the added benefits of
having a boy.

Speaker 1 (32:47):
Oh, your doctor told you that, so there had to be a
little bit more of like atestosterone boost involved.

Speaker 3 (32:52):
Well, and and I was even talking to one of my
coworkers about cause she istrying to lose some weight for
health reasons, and she's likeman, you know, that boosts up
your testosterone and so itincreases your hair production
on your face, and so we had along conversation well, short
conversation about dealing withfacial hair as we're losing
weight, because the three of usare trying to do that.

Speaker 1 (33:13):
Okay, gotcha.

Speaker 3 (33:14):
Yeah, so when you, when your metabolism kicks in,
that's usually more produced bythe testosterone.

Speaker 1 (33:24):
Oh well, yeah, yeah.
So testosterone, well, it's asteroid, so it, you know it does
increase your metabolism andyour ability to process energy
and things.
Because we're going back to theneolithic men, or neolithic
humans, I should say is that inthis is kind of where gender

(33:46):
roles come up, is that, you know, the women were typically the
ones taking care of the infantsand things and maintaining the
area, and I'm not trying to besexist or anything.
So the other thing that youknow cause a lot of those things
have been defeated because ofour modern way of living, which
is a benefit in a lot of ways.

(34:07):
But the males were built bigger, stronger, more robust, because
they were the ones that weregoing out and hunting and taking
out the, you know, fending offpredators and things of that
nature.
So now, after pregnancy, doesyour metabolism drop off sharply

(34:32):
or does it stay the same?
Or how does that work?
Depends.

Speaker 3 (34:36):
Are you breastfeeding ?
Well, no, I'm not.
Depends on if you'rebreastfeeding or not.
If you're breastfeeding, youhave to eat more in order for
you to be able to produce themilk.
Yes, you end up burning off alot more, really?

Speaker 1 (34:55):
That's okay, that's very interesting.
So the reason we're having thisdiscussion is just to kind of
establish different timelinesand where metabolism changes
happen in a person's life anddevelopment, and the difference
between male and femaletimelines.
That's the only reason we'rehaving this conversation is

(35:18):
strictly to talk about metabolicsex.

Speaker 2 (35:20):
Yeah.

Speaker 3 (35:21):
So, I know there's a lot of women that talk about
that they never lose thepregnancy weight.
I know my mom always said that,but I actually found it for me
personally easier after beingpregnant with James to lose the
weight and I actually lost.
I was lower than I was in highschool because I was actually

(35:48):
taking the time to focus on thatand make that a priority.

Speaker 1 (35:52):
Do you think that the residual testosterone in your
system may have had something todo with being able to do that?
Nope.

Speaker 3 (36:01):
Nope, nope, I even.
I think I breastfed James, notas long as I did Kaylee.
Yeah, because he went back to,because he went to daycare at
six months.

Speaker 1 (36:15):
Okay, so so we're talking about metabolic
metabolisms, metabolics,different timelines, and then
we're you touched a little bit,basically, on the Neolithic kind
of diet where it'shunter-gatherer, agricultural.
Agricultural really wasn't likearound until, you know, fairly

(36:39):
recently in our evolutionarycycle so, and our body has not,
our body doesn't evolve as fastas technology does.
So we're, physically, we'restill very much behind.
And then you started talkingabout keto.
So paleo would be a lot offruits and vegetables, a lot of
proteins.
Oh well, we haven't even talkedabout what?

Speaker 3 (37:01):
what paleo?
Well, let's talk about paleo.
So I love paleo, I love.
I used to be really into theclean eating.
Which an example of cleaneating peanut butter and jelly
sandwich.
Whole wheat bread All right,peanut butter, fresh cut
strawberries.
Peanut butter and jelly.

Speaker 1 (37:22):
Now let me ask you about peanut butter and jelly.
A lot of peanut butter has alot of processed sugars in it, a
lot of seed oils.

Speaker 3 (37:31):
It is a seed oil you get as close to as possible, the
like fresh made peanut butter.

Speaker 1 (37:40):
Okay, so like right out of the peanut, grind it up
the atoms.
But what about the wheat andthings that are in the bread?
And sugar is also in bread aswell, Right?

Speaker 3 (37:51):
so clean eating.
Clean eating Was getting rid ofas many preservatives as
possible type.
That's why the example wasfresh cut strawberries and whole
wheat bread for your peanutbutter and jelly sandwich.
Yeah, okay, so that takes outall the preservatives from
making the jelly, all the addedsugar from the jelly.
The whole wheat is closer tothe whole grains.
Probably the Dave's killerbread would be a good option.

Speaker 1 (38:14):
Well now, and you said one time when we were going
through this, we were shoppingand you're like, if you can't
read it, if it's a word that youdon't understand, then it's not
paleo.
Yes, if you're looking at theingredients list, Well, that's
just I tell the kids.

Speaker 3 (38:30):
if you can't read the ingredients like you should
probably stay away from it,because it's some scientific
whatever and you don't want toaccidentally end up eating.
Is it beaveriness as theraspberry or what is it?
Pumpkin spice?
Oh yes, don't need the pumpkinspice, yeah, pumpkin spice, yeah
.

Speaker 1 (38:50):
I tell you what don't ever wickipedia pumpkin spice
flavor, don't wickipedia that.

Speaker 3 (38:55):
That's not the one it is it is pumpkin spice.
It's not.

Speaker 1 (38:59):
Because we're in the season we're going to settle
this.
Nobody knows everything, exceptfor Google.

Speaker 3 (39:05):
Google knows everything it's raspberry.
Is it raspberry?
Yes, raspberry Pump.

Speaker 1 (39:11):
It's got to be pumpkin spice.
Why would we, Jenny?
Why would we be talking aboutraspberry flavoring just
randomly one day?
It's pumpkin spice.
No, it's not, it is pumpkinspice.
I'm going to find it All right,find it Moving on.
So paleo is getting back tothat neolithic man type of diet
and the things that you wouldhave found out on the tundra or

(39:31):
the frontier.
So healthy fats, proteins.

Speaker 3 (39:35):
Now they say that it never came from it.

Speaker 1 (39:37):
Oh, it never came from it.
Well, we can edit that out.
It's got to be pumpkin spice, Idon't know, but anyway, things
that you would find out on thefrontier if you were hunter
gather.
So pretend just likeagriculture didn't exist or all
of these science labs, and thoseare the types of things that
you would eat.

(39:58):
I personally don't like paleo.
It's a very well, it's a veryclean way of eating.
It's a very healthy way ofeating.
Don't get me wrong.
The thing that my objection toomission diets is that if you
remove one thing completely andtotally one food group, is that

(40:20):
you have to go back and you haveto make up those nutrients
somewhere else.

Speaker 2 (40:24):
And you can do that with some footwork.

Speaker 3 (40:26):
So with paleo, you're removing the food group that
didn't exist until after WorldWar II.

Speaker 1 (40:32):
Well, it existed before World War II, but not.

Speaker 2 (40:35):
It wasn't mass produced in the way that.

Speaker 1 (40:37):
Not in the lab and not in the factory.

Speaker 3 (40:39):
Not in the way that you're saying, that we would
have eaten it.
So paleo is focusing on yourlean meats, healthy fats,
staying away from legumes,staying away from most dairy.
And it focuses on fruits,vegetables.

Speaker 1 (41:00):
Now can you go into that a little bit?
Why would we stay away fromlegumes?
Because they're from the earth.
They're not processed, like ifI wanted to eat peas, for
example.
They're green.

Speaker 2 (41:12):
Have you?
Have you veggie like?

Speaker 3 (41:14):
So why can't we eat Mexican before we go discolving?

Speaker 1 (41:20):
Because that is a bad time.

Speaker 3 (41:23):
Yeah, yeah, you have the farts, which is a sign of
inflammation.
It causes legumes causeinflammation.

Speaker 1 (41:35):
So that's a sign of bowel inflammation as being
gassy.
Okay, flatulence, okay.
Well, god help anybody that ison our card after Mexican night.

Speaker 3 (41:50):
Yep.

Speaker 1 (41:52):
Especially if we're on a card together by mistake.
That would be a bad day foranybody.

Speaker 3 (41:58):
Yeah, so beans.
Soybeans can increaseinflammation.

Speaker 1 (42:03):
Okay, so legumes are inflammatory.
So you were talking aboutpeanut butter.
Peanut butter, peanuts is theirlegumes.
So peanuts, peas, what are?

Speaker 2 (42:18):
some other things.

Speaker 1 (42:18):
Beans.
We're not talking green beans,so green beans are fine.

Speaker 3 (42:22):
No green beans, because it has the husk that it
comes in the bean, the greenpart of the green bean.

Speaker 1 (42:30):
We're eating the vegetable part of it.
Yes, okay, got you.

Speaker 3 (42:33):
So that makes it okay because it's still in.
You're getting mostly greens.
Like you can eat a sugar snappiece because they're still in
the bean husk shell thingy.

Speaker 1 (42:47):
Okay, fair enough.

Speaker 3 (42:48):
Yeah, because you're having mostly the greens.

Speaker 1 (42:51):
And then you were talking about soy.
Yeah, soy, soy also.
Well, that's a bean.
Well, I grew up in the middleof, like, the soy bean capital
of everywhere.

Speaker 3 (43:01):
Well, and soy is known to carry estrogen in it
too, so it's artificiallyinflating your estrogens too.

Speaker 1 (43:11):
Now, I don't know this, but I'm going to throw on
it out there, maybe someone cananswer this for us.
Is that so you know how, likewhen you have an abundance of
testosterone or like you're somepeople that take steroids right
?
We just watched that Americangladiators thing and talking
about steroids and how, when youtake so much, your body is

(43:32):
always in this constant battleto balance itself out.
So when you take, when youoverload your system on
testosterone, it ups the counterhormone of estrogen to try to
balance itself out, which is whya lot of like people on
steroids start to developdifferent feminine features

(43:54):
after they start to stop takingsteroids, because their
testosterone levels go down buttheir estrogen levels are so
high.
Does it work reverse?
For soy, I mean, it's highinflammation, we got that out of
the way.
But if you do a bunch ofestrogen, is your body going to
up the testosterone levelsproduction?

(44:15):
I mean, especially if you're aguy, because you are taking on
so much estrogen, so does ithave almost a steroidal effect?

Speaker 3 (44:30):
I don't know.
All I know is I just I think Ifinally made the connection to
that Me personally, they think Ihave an allergy to estrogen,
that I gained that allergythrough being on birth control
for years, and so I'm wonderingif that's partially why I don't
do well with soy is because ofthe estrogen, and it too that

(44:54):
could make sense.

Speaker 1 (44:57):
So that's an interesting question.
Is somebody wants to email us?
That is, the intentional discgolfer at gmailcom, or messages
on Facebook or Instagram atSoprinsky disc golf, on our on
this episodes, comments orwhatnot, and also on Twitter at
the IDG podcast.
That is at the IDG podcast.

(45:18):
Bc construction services isdedicated to growing the sport
of disc golf, from sponsoringtournaments and events to
volunteering with the PaulMacbeth Foundation.
When you hire BC constructionservices for your project, you

(45:38):
are supporting growing the sportthat we love.
Get a free quote now bycontacting them at
bcconstructionnwcom,bccconstructionnwcom or at
360-271-3441.

(46:00):
That is 271-3441, serving thegreater Kitsap and Eastern
Jefferson County area.
Let's go to Eric Oakley hereand you are listening to the
intentional disc golfer podcast.
We're talking about paleo,we're talking about peas and
things and legumes because theycause inflammation.

Speaker 3 (46:25):
So moving on with the paleo, it's.
Google says it does not raiseor lower a man's testosterone
levels.
Hey, there we go.
Google knows everything.
Although, for whatever reason,I'm typing in, if you eat soy,
do you produce?
And Google's trying to suggestpumpkin spice.

Speaker 1 (46:46):
Pumpkin spice tofu.

Speaker 2 (46:48):
Like it's coming.
I'm surprised they don't haveit yet.
I really do.

Speaker 1 (46:51):
Or like temp.
I know tempi is another onethat's really popular, but that
has a lot of beans and seeds init also.
So what about like seeds Likeyou're talking about sunflower
seeds or peanuts, or a seed,sunflower seeds or?

Speaker 3 (47:12):
You can have them sparingly.
Like you want to stay away fromsunflower seed oil.
It's not preferred.

Speaker 1 (47:20):
Well, I know there's different.
Like refined oils.
Like you want to stay away from.
Like canola oil oh yeah, youwant to stay away from.
Like olive oil is fine, right,yes, olive oil is fine.
Okay, coconut oil is good, yes.

Speaker 3 (47:32):
Coconut oil is a preferred fine.

Speaker 1 (47:35):
Yeah, I'm just happy that avocado oil, avocado oil is
awesome.
I love avocado Avocado oil.
What about like grape seed oil?
Because I know grape seed oilis a high heat, very neutral
flavored oil and it's preferredfor high end cooking.
So what about like grape seedoil?
Or like flax seed?
What about flax seed oil?
Flax seed is good, flax seed isokay.

(47:57):
Okay, okay, checking it out.

Speaker 3 (48:09):
No, because it's refined.

Speaker 1 (48:10):
No, okay.

Speaker 3 (48:11):
Grape seed oil, almond oil, sunflower oil,
canola oil, safflower and palmfruit oil are not paleo because
they are refined.

Speaker 1 (48:20):
Gotcha, gotcha.
So they're not they're not likenaturally occurring.
Yes, okay.

Speaker 3 (48:25):
So that's one of the things with paleo is you want to
eat things as close to naturalas possible that are the least
processed possible, like one ofthe best ways to get sweetener
is to eat ripe dates.
Okay, fair enough or fruit,fair enough.
Yeah, that's where our sugar,the taste of sweetness, should

(48:45):
come from is from the fruits,because they're ripe and that's
when we would get that burst ofthe sugars.

Speaker 1 (48:53):
You know what.
You know what I used to do inplace of salt to try to reduce
my salt and take is to usevinegar in place of salt, and
that worked really well,actually.

Speaker 3 (49:04):
So they?
They did make changes to thepaleo diet and said you can use
the iodized table salt.
Oh really, yeah, okay.
And they also include whitepotatoes White potatoes yes,
they, originally they didn'thave the white potatoes in there
.

Speaker 1 (49:19):
Which white potato?
You're just talking like theregular potatoes we get at the
store.
You weren't supposed to eatthem, mm-hmm, really.

Speaker 3 (49:25):
Yep, oh, my goodness Okay.
Because, they were too close oflike a indulgence.

Speaker 1 (49:33):
Well, I know, I know corn was out.

Speaker 3 (49:35):
Right it is.
You're not supposed to eat corn.

Speaker 1 (49:38):
Corn corn is out because it's a starch.
It's straight up starch andsugar, right I?

Speaker 3 (49:44):
probably if we could find, like the like, really
natural corn.

Speaker 1 (49:50):
Well, I'm thinking like, for as far as paleo is
concerned, like anything that Icould make flour out of.
I can make flour out of corn,because corn starch I can make.
Potato flour, right.
I can make rice flour, I canmake.
But then you have all thingslike almond flour which is just
ground up almonds.

Speaker 3 (50:08):
So grains?
You're not supposed to havegrains, because grains you, you
can't eat them.
Corn is a grain.
Yeah, you, grains, if Iremember correctly.
Grains have to be cooked, theyhave to be processed in some
form.
You can't eat them in theirfreshest form.

Speaker 1 (50:26):
So they're not paleo.
What about like things likebrown rice or like quinoa?
Nope, really, yep.

Speaker 3 (50:33):
No brown rice, no quinoa, no oats, no oatmeal.

Speaker 1 (50:36):
So how does this differ from paleo or not, from
paleo, from keto?

Speaker 3 (50:42):
Yeah, what's the difference?

Speaker 1 (50:43):
between paleo and keto Fruit Fruit.
Keto can have fruit.
No, keto cannot have fruit.
Yes, paleo can have fruit.
Yes, Okay, so keto is no fruit,so no added sugar at all is
what keto is.

Speaker 3 (50:57):
I guess there's 16 fruits that you can have 16
fruits.

Speaker 1 (51:06):
What do you got a list?
Yes, maybe Keto friendly fruit.

Speaker 3 (51:09):
Maybe Keto friendly fruits include avocados,
watermelon, strawberries, lemons, tomatoes, raspberries, peaches
, cantaloupe, star fruit andblackberries.

Speaker 1 (51:19):
Oh, blackberry, I'm relieved, we got blackberries,
we can do that.

Speaker 3 (51:23):
So we had tomato soup and grilled cheese the other
day and the middle schoolers andI were talking about that.
They were having fruit soup,fruit soup, fruit soup.

Speaker 1 (51:32):
Well, what does your dad always say?

Speaker 2 (51:33):
Wisdom is knowing that tomato is a fruit.

Speaker 1 (51:37):
But, also knowing not to put it in a fruit salad.

Speaker 3 (51:40):
Yeah, you know, I'm kind of thinking that might be
good.

Speaker 1 (51:43):
But, like, creprice is a fruit salad.
It's got some cheese in it butit's a fruit salad, so anyway,
okay.
So that's the differencebetween paleo and keto.

Speaker 3 (51:55):
It's basically All right.
So Google for the win.
Keto supports a high fat andlow carb diet.
Paleo centers on meals plannedbased in whole and unprocessed
foods.
Both diets avoid grains, beansand sugars.
There you go, yes.

Speaker 1 (52:14):
There you go.
Now I think we should maybetackle some of the obvious ones.
Is well, you know, let's holdon a second, as long as long as
we're on this, this is a funnyvisual.

Speaker 3 (52:28):
Okay, so it's the the Venn diagram paleo, keto.
So all the stuff that you can'thave in the middle.
Paleo is all the fruits and,like honey, you can have honey,
keto dairy.

Speaker 1 (52:43):
Well, and we're.
We're talking about likedevelopment of people over time
and different geneticdispositions and how your body's
evolved.
You know it's.
It's really interesting is thatthat the difference is an even
dairy.
So because dairy spoils in highheat, because dairy spoils on

(53:07):
high heat for thousands andthousands of years, people of
the northern European kind ofarea developed the enzymes and
things to be able to processdairy.
Not necessarily well, becauselactose is kind of a bad thing.
Lactose is very hazardous tobacteria because bacteria can't

(53:30):
get rid of it or it can'tprocess it very well, so it's
bad for your gut health.
However, northern Europeanshave been in developed enzymes
that can process lactose.

Speaker 3 (53:41):
You know what else?
Northern Europeans haveproduced enzymes to pumpkin
spice, no alcohol.
I found out at the nativewellness institute when they
came and did that training.
That that's why alcoholism issuch a problem for our native
American population is becausewe've had longer to be able to

(54:03):
learn to digest the alcoholversus when we brought it over
on the, when it came over on the, whatever she said.

Speaker 1 (54:11):
So that wasn't a part of the culture prior to the
Europeans getting correct.
Got probably the same with dairy.
So so their bodies neverdeveloped the ability to digest
alcohol, Really Okay, Well, andwhere I was going with the
lactose is that if you look like, if you look like at a lot of

(54:31):
hot parts of the world like theMiddle East and Africa and
things, people from that lineagetend to be lactose intolerant
because they don't have, they'venever evolved those enzymes to
be able to deal with lactose.
So it's kind of the same thingwith alcohol too, huh.

Speaker 3 (54:46):
I think technically we're all lactose intolerant,
that none of our bodies canreally digest it.
Just some people have a highertolerance to it than others.

Speaker 1 (54:56):
Because I'll have to look this up, hold on, we'll
have to check it out Well beforewe got too much of a tangent.
I'll always the.
All I was pointing out is, likedifferent, it takes all
different types and like yourbackground, in the way that you
have evolved, plays a veryimportant part in your

(55:19):
nutritional needs.
You know, for example, there'sa reason why they call a Midwest
corn fed.
Iowa boys is because we're we'reraised on carbohydrates and
proteins so there's barely anyvegetables out there, definitely
no seafoods, because we'relandlocked and so you know the

(55:42):
corn Fred, corn Fred, nebraskaboy.
You know that that stereotypeis out there for a reason.
So I tend to do better withcarbohydrates than, say, jenny
here, because Jenny has been ina seafood nutrient rich,
vegetable rich area for all ourlife.

Speaker 3 (56:05):
Silence.
I was just reading that I was.
I was wondering if there wasthe lactose and breast milk.
There's actually more lactoseand breast milk than in cow's
milk.

Speaker 1 (56:15):
Oh really, hmm, that's interesting.

Speaker 3 (56:20):
It's probably because of the size of our babies.

Speaker 1 (56:24):
And so we were talking about keto and paleo and
as long as we're on thatdirection I know you've done
this yourself let's talk aboutwhole 30 and cleanse diets.

Speaker 3 (56:37):
So, like there's a 21 day sugar detox diet which I
would recommend to anyone,you're going to go through hell.
There's no other way to put it.
The first seven days aredifficult.
It's the same as getting off ofnicotine, off getting off of

(56:58):
drugs.
You're going to go through anentire detox.

Speaker 1 (57:02):
Well, sugar is a highly addictive chemical and
nobody really gives it the nodthat you know that it deserves.

Speaker 3 (57:09):
Same with caffeine.
One of my coworkers, she.
One of the things that she didover the summer is she gave up
caffeine and, you know, startedwatching her food.
But she's lost a lot of weightjust by giving up caffeine.
I'm like no, and someone wasactually asking me.
She's like what's that cup yougot?
She's like, is that water?
I was like no, that's that'scoffee.

(57:30):
She's like oh, you look healthybecause it looks like it's a
water bottle.

Speaker 1 (57:33):
Well, here's the interesting.
I heard this about caffeine andI don't know if it's 100%,
completely true, but it makessense is that caffeine people
use it as a pick me up and as ayou know, more energy.
That's why these energy drinksare so popular and they have
some other things in there as apick me up.
But what caffeine?
The effects of caffeine, whatit act on, the only thing it

(57:57):
does for you is just raise yourheart rate, and so if you're
drinking in that, that pick meup that you feel is the uh, the
raised heart rate and yourcirculation moving faster, so
all those nutrients anddifferent things are getting to
your brain and your musclesfaster, and that's all that
caffeine does is raise yourheart rate.
So if you're malnourished andjust drinking coffee all the

(58:22):
time, it's not going to provideyou the pick me up that it would
normally do, and that's whythat's why these energy drinks
have to have all sorts of otherthings in them.
To especially sugar is a bigone, because that is your rapid,
rapid fire energy that yourbody needs, like right now.
It's quick access energy.

Speaker 3 (58:41):
So what really hit me I heard it a few months ago is
that caffeine is the onlyunregulated stimulant.
Yep.

Speaker 1 (58:51):
Caffeine, caffeine, well, and you, you withdraw from
sugar and caffeine, the sameway you would withdraw from
nicotine, alcohol and some ofthe other harder drugs out there
.
As I understand it, orelectronics, electronics Well,
electronics is a stimulant toanyways, anyway.
We can go on and on, but talkabout talk about like the whole

(59:14):
30 detox.

Speaker 3 (59:15):
So you can look up the 21 day sugar detox.
It's a good way to start.
If you're more concerned withjust the amount of sugar that
you're like, if you want to getoff a soda, things like that,
that'd be a good place to start.
If you don't want to do a wholelike 30 day, whole 30, I love

(59:35):
doing the whole 30.
It's traditional to do one.
In September is traditionallythe month people do a whole 30.
Same with January.

Speaker 1 (59:45):
Well, cause that's the harvest, you can get your
hands on a lot of stuff, right?

Speaker 3 (59:50):
No, that's my theory.
They just usually do one inSeptember.
Okay, whole 30.
I love, I love.
Um, it used to be Dallas andMelissa, um, I think I don't
remember what Melissa's new nameis, but look up the whole 30.
They have lots of resources.
The books are great.
Um, I really like doing thiswith a um partner who's going to

(01:00:17):
buy in, because it's tough andthey even, uh, scope out, they
map out your month, your 30 daysof what it's going to look like
and what days are going to behardest for you.
I remember the first time I didthis, dreaming of chocolate
cake.
Quite a few times.

Speaker 1 (01:00:34):
I love me some chocolate, yep.

Speaker 3 (01:00:36):
Dreaming of chocolate cake, um, but the whole 30, it
gives you an opportunity to takeout the processed foods, the
things that are going to causeinflammation, the things that
may not be agreeing with yourgut bacteria.
It takes all of those thingsout, gives you an opportunity to
reset after 30 days.
And then what they recommendthat you do is you are making

(01:01:00):
yourself the experiment.
So after you've done your 30days, you can reintroduce, say,
uh, you really want to know ifyou're fine with dairy, so you
will have some milk on a day,and then go back to the whole 30
and see how your body did.
Then the next week, maybe youwant to see how you do with

(01:01:23):
beans, so maybe you have somebeans with a couple of meals and
then go back to the whole 30,see how your body did, and
that's how you can really tell.
That's how I found out that Idon't do well with dairy.
I don't do well with pasta.
I could splurge on white rice.
That was my one splurge.
It's not really a splurge, butthat was one thing that I

(01:01:46):
wouldn't give up being.
Uh, at that time I was in aAsian family and I love white
rice Like I love rice, um, butthat's when I found out that I
couldn't do the soy, the dairyand the pasta.

Speaker 1 (01:02:03):
Gotcha.

Speaker 3 (01:02:04):
And I don't do well with beans, I don't think.

Speaker 1 (01:02:08):
No, you don't know no , and I love me some barbecue
too, but you know the beans are.

Speaker 2 (01:02:14):
See, but that's just it Like.

Speaker 3 (01:02:17):
I could eat barbecue every single night all day, all
day, every single night withoutall the barbecue sauce except
for making my own, and that'ssomething else I really
appreciated about doing thewhole 30 is that you can have a
lot of these things are used tolike ketchup, barbecue sauce,
ranch dressing.
You just got to make your ownso it's not full of all the

(01:02:39):
process, crap.

Speaker 1 (01:02:40):
Well, like you were using um pure, pure maple syrup,
pure syrup for a sweetener.

Speaker 3 (01:02:45):
Yeah, I used to.
Well, you're not supposed to dothat during the whole 30.
Um, but I would make my owntaco seasoning and it was so
good.
I used to have a jar full ofhomemade taco seasoning and I
haven't done that since I'vebeen here but I used to do that
boatload of cumin.

Speaker 1 (01:03:04):
That's all it is.

Speaker 3 (01:03:06):
I'm not going to.

Speaker 1 (01:03:07):
I've old my recipe and like one of your favorite,
your favorite things is thechocolate chili, and that's from
the whole 30 from the well fedthat chocolate chili thing is
just legit, yeah, from the wellfed, and it doesn't have beans
on it, so Haley could eat it,even though she's saying she
won't.
Oh, she has.
I know she loves it.

Speaker 3 (01:03:25):
But yeah, that's uh, I love the whole 30.
I would recommend it to anyone.
And you know there's somethings that, um, I've noticed in
my body because I haven't beendoing it for so long, is that my
joints are starting to hurt.
Um, I had to go back onanti-depressants.

(01:03:47):
Um, there are some other thingsthat you know have happened
because I'm eating those processthings.
Yeah for sure.

Speaker 1 (01:03:57):
Well, and part of the joints hurting too is what is
with the weight gain?
Because I mean, imagine, likecarrying around a five pound bag
, right, and you carry around afive pad, that bag, all day with
you.
Eventually, you know so, whenyou, when you gain all that
weight, all even five pounds, Imean imagine having 50 extra
pounds I it's all that extrapressure and load on your joints

(01:04:21):
and your tendons and yourcartilage and you're just,
you're grinding them into dustday to day to day to day.
So, like I said, we're notdoctors.

Speaker 3 (01:04:33):
No but, if you listen to or read, it starts with food
.
Um, it talks about a lot of thethings that people have noticed
that have been cured for lackof better terms.

Speaker 1 (01:04:45):
Well, that guy is a doctor, isn't he the author?

Speaker 3 (01:04:48):
or a nutritionalist, or something.
They're coaches, coaches.
I don't know, they're in thatfield.
Yeah, they're in the field.
Um, they're no longer together.
They're no longer together, soI don't know who's in charge of
what, but it starts with food isa really good book to listen to
and it talks about the becomingsatiated with food and that you
know you can eat an entire boxof Oreos and still want more,

(01:05:11):
but if you have a steak in frontof you, you're going to eat
half of it and be done.

Speaker 1 (01:05:14):
Yeah.
So let's chat a little bitabout vegetarianism and veganism
, because I know those are twothat are popular.
Um, so, obviously,vegetarianism you eat vegetable,

(01:05:38):
vegetable products, eggs, dairy.
In some schools are okay,Things like cheese are okay, and
there's even some schools ofvegetarianism where things like
shellfish and fish are okaybecause they're not.
They don't have the the youknow the pain processing

(01:06:00):
cylinders that say like a mammaldoes.
And then there's veganism,where you absolutely never, ever
, eats any kind of animal typeof product ever.

Speaker 3 (01:06:13):
I, you know I'm not a big fan of any of those.
However, I have a lot offriends that are, and I've also,
um, I've I've heard someteachings of that you become
closer to the earth when you'reeating the a lot more vegetables
because of the photosynthesis,and that it processes the sun

(01:06:36):
and and so it's, you know,lifting you up and things like
that.
And you know, for me personally, I have to eat red meat every
once in a while because I havehad anemia in the past.

Speaker 1 (01:06:51):
Well, and also red meat produces something called
the insulin insulin like growthfactor, which you causes your
body to produce, insulin whichcauses your testosterone levels
to to raise, which causes you to.
It acts like a steroid.
A testosterone is a steroid andso it's insulin, and so a lot
of that's why body builders willeat a ton of red meat is

(01:07:15):
because you get all those extrasteroidal benefits from the red
meat.

Speaker 3 (01:07:20):
And I think that.
So when I was eating paleo,every once in a while I would
have to have red meat.
It wasn't often like growing upwe used to eat steak like all
the time.
I can't even remember the lasttime we had a steak.
Well, it's.

Speaker 1 (01:07:35):
It used to be affordable.
Yeah, I know.

Speaker 3 (01:07:39):
But this also goes with the fasting too is that you
wouldn't always have meat onthe table, and so eating meat
occasionally is Is good for you,and you know I also see that
eating the mushrooms is a goodalternative To having proteins
that are, you know, animal based.

Speaker 1 (01:07:59):
I love mushrooms, I know you do.
I love mushrooms and likeFungi-based proteins.
I think they're like whatthey're.
The environmental impact ofthose fungi based proteins is is
huge.
They're very big consumers, butit's better for you than soy

(01:08:20):
and With the inflammation andthe estrogen and everything, the
thing about vegetarianism islike I used to be vegetarian.
A lot of the proteins that youget are soy based products and
seed oils and those things arecompletely awful for you and so
you have you have to look forother.

(01:08:40):
It's like any other omissiondiet is that you're leaving
something out, so you have to becareful about replacing those
nutrients somewhere else becauseyou can become malnourished
Even though you're eating on arail.

Speaker 3 (01:08:54):
Your basis like take, for example, like scurvy when I
have some students that saythat we're gonna give them
scurvy, like they don't knowwhat it is.
They don't know, it's hilarious.

Speaker 1 (01:09:06):
But like scurvy.
Scurvy is a vitamin Cdeficiency Because the sailors
and things that used to crossthe oceans on these big wooden
boats they wouldn't be able toget their hands on citrus fruits
and other vitamin C rich typeof foods Because a lot of them
would spoil while they're ontheir Voyages so they wouldn't
hold up or they weren't in aplace where it was very easy to

(01:09:28):
get those citrus type foods.
Exactly so.
Even though they were eating,and eating, and eating and
getting plenty of nourishment,they would get scurvy because
they had a vitamin C deficiency.

Speaker 3 (01:09:40):
I just I had a thought.
Think about what the worldwould be like if everyone went
back to like, let's not doMcDonald's, let's not do Burger
King, let's not do any of thefast food places, and let's
support our local farmers andget that food that is local.

(01:10:02):
And just how different it wouldbe if we focused on Locally
grown and things that are inseason and kind of, you know,
reconnected with the cycles ofthe earth, and then we could
really enjoy pumpkin spiceseason, because it would really
be really.

(01:10:23):
Pumpkin.
Like you were talking aboutcaramelized pumpkin, something I
was like what, what is that?

Speaker 1 (01:10:29):
Like, oh, that sounds amazing.
Oh yeah.

Speaker 3 (01:10:31):
And this is one of the one of the first years that
we really haven't had a garden,so it's it's weird that we don't
have our own well, and on thatI was actually just listening
some to some different studiesand scientific reviews on things
like that.

Speaker 1 (01:10:46):
That's great for a very utopian point of view.
However, with the populationand the world being what it is,
if we did not have GMOs, if wedid not have Manmade fertilizers
and things of that nature, weliterally would not have the
nutrients in the soil to be ableto feed the global population,

(01:11:10):
not even a fraction of it.
So these, these GMOs anddifferent, you know artificial
fertilizers and pesticides andthings that you know, I mean
there's a lot of them that arevery, very evil, but at the same
time, they have their purpose,because if we didn't have them,
a lot of people would starve.
I mean, a lot of people alreadyare starving, but even even

(01:11:33):
more so because we're past ourlimit what the earth can produce
.

Speaker 3 (01:11:39):
So I think One of the things I want to touch on are
we kind of done talking aboutthat?

Speaker 1 (01:11:46):
What the?
parts the earth thing, well, thedifferent types of well yeah,
one thing I wanted to touch onwith vegetarian and veganism
well, more so with vegetarianismis a lot of vegetarians will
include cheese in their diet,and this is one thing that I
found out through working in akosher kitchen.
For those of our listeners thatdon't know what that is, when

(01:12:10):
you're hosting a Jewish Schoolor a party or something like
that, you have to have yourkitchen completely cleaned and
Blessed, and there's certainfoods that they can have and
can't have, and it's.
It's actually a very clean,very high standard of production
, and it's really interesting togo through the process.

(01:12:32):
But I found out that you can'thave cheese Because cheese has
something in it called rennet,which is a thickening agent.
So Rennet is actually a beefproduct, and so if you're a
vegetarian that eats cheese, ifyour cheese has rennet in it,

(01:12:54):
you are not being a goodvegetarian.

Speaker 3 (01:12:58):
Just that's my two cents it was like oh, with the
pasta salad that someone cameover with one time and they're
like it's completely vegan andit's like dude, it's
store-bought pasta, it's goteggs in it, vegan cheese, what
is?

Speaker 1 (01:13:15):
vegan cheese.
Like I don't get that.
I mean, is it's flavored curdof something?
I mean maybe we can drink orlike what's vegan pasta?
How do you make that?
I mean, sure, I'm sure it'spossible, but pasta is Well, the
pasta that we get here in theUnited States is not pasta, it's

(01:13:35):
macaroni product and there is adifference.
It's different, differentprocessing, different flowers
and stuff.
Anyway, real pasta is egg yolkand semolina flour, that's it
anyways.

Speaker 3 (01:13:46):
So I want to talk about one thing that's really
important is your nutritionaround your tournaments.
Oh, Absolutely and so I havefriends, you know they carry
around the candy, like Prior tonow, like you've bought a lot of
gushers and fruit snacks andstuff we both have for art, our

(01:14:11):
bags for during a tournament andwell, I haven't bought anymore
because we still have them.
Yeah, I know, but what I'msaying is like I've kind of
started going over to the likethe applesauce Squeezies, or I
love the squeezy packs becausethey're super easy to just.
You know they're don't make alot of noise and things like
that.
When you're eating and we havesome friends that they carry

(01:14:33):
around, they're bananas, andTony, I guess one day lost her
banana on the course and it wasso funny, don't?

Speaker 1 (01:14:38):
lose your banana.

Speaker 3 (01:14:39):
They're like here will bring you a banana.
So it's really important tothink about what you're eating
at the tournament to so that youmaintain your blood sugar and
you don't have to deal with the,the spikes and the crash,
mm-hmm.

Speaker 1 (01:14:52):
Well now so the gushers and really sugary things
like that, and you with yoursqueezy's.
That works, the, the.
That's a bodybuilding trickmm-hmm is so and hiking.
Yeah, it's just like yourTriathlon for any sort of sports
for the people that don't knowand study this stuff.
So your muscles and bloodstreamhas stuff in it called glycogen

(01:15:15):
.
Glycogen is super fast, superhigh Intensity energy.
It's what you burn off like,say, if you were to break off
into a dead sprint.
So you can sprint and tell yourglycogen stores run out and
then you can't sprint anymore.
Your body will literally stopyou because you don't have it
anymore of that rapid-fireenergy.

(01:15:36):
All the rest of the energy ittakes a while for your body to
process and drum that up.
So things that replace glycogenin short order are things like
complex sugars, like candy Are.
So bodybuilders will go througha full workout and then they'll
wolf down like three Snickersbars Because that sugar will

(01:15:59):
replace their glycogen storessuper quickly and promote high
tropopy and that's why you keepcandy around or Fruit juices,
things like that for diabetics.
And so why does your, why doesyour squeezy work?
It's it's fruit based andwhatever, but fruit takes a
while to process because it'splant fiber.

Speaker 3 (01:16:19):
The reason that the squeezy's work is because it's
liquid tract right, yeah, like I, one of the things you can't do
it when you're paleo, but Iused to do a lot of.
I make the Like this greensmoothie and I made a red
smoothie and blended them upwith lots of the Spinach.

(01:16:41):
And I actually Dated a guy whohe just took the Costco lettuce
and blended it up and drank itevery morning.
He was a bodybuilder.
I was like, oh, it's disgusting, worked for him, whatever I
know.

Speaker 1 (01:16:57):
But so what I'm getting at is like so if you're
out on the course and you'refeeling kind of drained and you
go and eat an apple, Like awhole apple, you're not gonna
get the same effect.
But if you go and eat applesauce Because it's ground up and
there's more surface in ourarea, it'll and a lot of those
cell walls have been broken upthrough the blending and cooking

(01:17:19):
process You're going to be ableto access that nutrition a
whole lot quicker.
So it's the same thing.

Speaker 3 (01:17:27):
You know in, essentially it's apple or apple,
but the apple sauce, becauseit's been cooked down and broken
up and stuff, will give you thebenefit of Replenishing those
glycogen stores rather quicklyand that's why they don't want
you even having like, if youblend it up a fruit smoothie
that's not paleo because it'sbeen processed to the point

(01:17:49):
where now your body is gonna eatit too quickly, it's gonna
digest it too fast, and so thatmakes it kind of in the like the
process sugars and and so theywant you to eat it as close to
normal as its actual self aspossible.

Speaker 1 (01:18:03):
Well, and that that's kind of a good side note is
that if you need rapid onsetnutrition, liquefied, you're
increasing the surface area andyou're breaking down all the
connective tissues and differentthings so that your body can
absorb it really quickly.

Speaker 3 (01:18:18):
Yeah, and that's.
I just recently switched overand got some of the ones that
have, like, the chia seeds in it, so that causes it to take a
little bit longer to digest, andBecause we've been doing the
fasting, so I've been startingto go off my fast first with a
protein shake to get that quicksugar, get that going and Start

(01:18:44):
things back up again.

Speaker 1 (01:18:45):
Well, and you're talking about.
You're talking about tournamentnutrition.
Why don't you eat Mexican thenight before?

Speaker 3 (01:18:50):
because it's a bad idea, because it's better,
because no one will want to beon my card again.

Speaker 1 (01:18:56):
Well, not only that, but Mexican has a lot of beans.
That's what I'm talking about alot, of a lot of beans cause the
inflammation and can do thingswith your joints, and things
like that now, also like cumin,things like cinnamon, cocoa, are
carcinogens and can haveeffects on your joints.

(01:19:16):
And not only that, but Mexicanis usually really fatty, so it's
very heavy in your system and,can you know, you get that
bogged down for Same, like whenyou eat pasta.
Like everybody always says,carbo load the night before so
that you have all this stored upenergy.
But whatever I do that, Ialways feel like crap the next

(01:19:36):
day.
Yeah, so I think anotherimportant part of this is
hydration.
When should you start hydrating?
Before a tournament?
Two days, three days?
Two days, two days.
And how much should you hydratea lot?
Well, how much is a lot Dependson your body, depends on your
body.
Okay, fair enough.

(01:19:56):
So, as a general rule of thumb,the average human body it takes
about three liters of water perday, and that's how much water
you should consume to break even.
If you're not consuming threeliters of water a day, you're
dehydrated.
But you have to consider tothat that water is not just

(01:20:18):
water that you drink, it's waterthat you take in through your
foods.
It's water that you take inthrough your Eating habits
different things.
It's even even water that youbreathe in through the humidity
in the air.
So there's a lot of factorsthat go into that.
I know I personally don'tphysically drink three liters of
water a day on a regular basis.

(01:20:39):
I have been lately, but IHaven't really had problems with
dehydration, except for in thesummer when it's really really
hot.

Speaker 3 (01:20:47):
Yeah, I always find if there's a day where I drink a
lot of water, the next day I'mreally thirsty.
Yeah, and that drives me crazy.

Speaker 1 (01:20:57):
Yeah, yeah, typical, typical rule of thumb is three
liters of water per day and, andconveniently, these now gene
bottles that are really popularAre a leader.

Speaker 3 (01:21:10):
Yeah, they're not so popular anymore.

Speaker 1 (01:21:12):
They're not so popular.
Well, I think they're nowthey've gotten expensive hydro
flat hydro fesks.
Save the turtles.
Well, a lot of those watercontainers are usually a liter
and a half or a liter, or 32ounces.
What is it?
32.8 ounces in the UnitedStates or something like that?
I'm not exactly sure.

Speaker 3 (01:21:32):
Yeah well, if you get the cold cups from cost or from
Costco, from Starbucks, they're24 ounces, so that's three cups
of water.
Three cups of water.

Speaker 1 (01:21:42):
Okay, fair enough.
One of the points that we'retrying to make is that you need
to start hydrating Days inadvance, because it takes that
long for the water to absorbinto your system and get into
your muscles and joints andactually Do the things that it's
supposed to do.
So Nutrition leading up to thetournament you know, and try to

(01:22:06):
make sure you're eating healthy,you know, make sure that you're
maintaining your Sugar levels.
I wouldn't eat anything that'slike too heavy and fat, because
you're gonna feel bloated,you're gonna feel bogged down,
like you can't move.
You definitely don't want toomit fats completely, because
those lipids are what cushionyour joints and your and your

(01:22:26):
muscles and things and form theprotective layer around your
muscles.

Speaker 3 (01:22:31):
Yeah, and I want to also say if you are one that
fast, you know it is importantto make sure that you have
enough nutrition to actually beout there doing the exercises
that you're doing.
So I don't fast on Tournamentdays.

Speaker 1 (01:22:45):
Oh, tournament days is out the window.
Well and I think that's a goodsegue into Something that I
wanted to bring up is that, youknow, understanding the role of
exercise in a nutritionalprogram, you have to understand
where exercise sits, and there'sa few things that we need to

(01:23:06):
address with this.
Is that one If you're buildinga rocket, if you put gasoline in
your rocket, it's not going toget off the ground.
You have to have rocket fuel.
Your nutritional program is thefuel.
So if you, if you want to driveyour Volkswagen bug to the moon,

(01:23:27):
then keep doing what you'redoing, but if you want to, you
know, ride in a rocket to themoon, then you're gonna need to
change your nutritional program,especially if you start
exercising, because yournutritional needs are going to
become more intense.
As you exercise and you developmore muscle mass, your
metabolism is going to changeand become Activated.

(01:23:48):
I know, since we have beengoing to the gym lately, I've
been feeling like I've beenrunning a fever, I've been
running hot because mymetabolism is waking up and
saying, hey, like, let's go.
I have had more energy, that'sfor sure.
I've been thirsty here, that'sfor sure, and so those are all

(01:24:13):
sign, you know, I and I'mdetoxing from all the crap I've
been eating for the most part,so I've been feeling like crap
lately.

Speaker 3 (01:24:20):
So so I'm the other way.

Speaker 1 (01:24:23):
when I because I've been trying to do this for
longer when I Eat something thatI shouldn't, I get a headache,
I get a stuffy nose, like well,that's the other thing is, now
that I'm detoxing off of sugarsand carbs and things like that,

(01:24:43):
I'm starting to get theheadaches and the stuffy noses
and things like that as well.
You're further into it than Iam, so we're kind of bouncing
off of each other in differentways.
So you have to understand thatyour nutritional needs are your
fuel, your gasoline, and ifyou're gonna fly a rocket, you
got to put in rocket fuel.

(01:25:04):
If you're gonna drive aVolkswagen, you got to use just
plain old, regular gasoline.
You know, most of us, dependingon the physicality of our jobs
but we're all disc golfers, soour athletes in some respects is
that our nutritional needsshould be kind of somewhere in
the middle middle, just for youknow.

Speaker 3 (01:25:23):
General health and Something I want to mention.
There's a Couple articles, I'msure there's books out there,
but for the people that don'thave a healthy relationship with
food anyways, making that shiftand realizing that food is your
fuel is A different mentalityof oh man, I'm gonna reward

(01:25:45):
myself with this big old pieceof Costco chocolate cake,
chocolate cake like.
You can still do that and youcan also try and change, shift
your mindset on Food and whenyou start looking at it as fuel,
you tend to want to put thebest fuel in your body.

Speaker 1 (01:26:04):
Yeah, yeah, it's like the difference between fueling
up at amp-a-m and fueling up atshell, like there's a big
difference in how your car runsfor sure.
So anyway, um, there's anotherthing I have to emphasize on
this point alone is that you arenever, ever, ever, ever, ever,

(01:26:26):
ever Going to be able toexercise yourself skinny.
You're going to burn out,you're gonna fatigue, you're
going to hurt yourself Beforeyou ever reach your weight loss
goals.
What you need to understand isthat an exercise, a
comprehensive exercise programthat is done on a regular basis,
creates a buffer zone withinyour new traditional plans.

(01:26:50):
How many, how many of you outthere and I know I'm not gonna
hear any big back immediatelybut like, say, jenny, if you're
on a treadmill and you've been,you've been, you know, running
or light jogging for like a halfhour, and then you look down at
the meter and it says oh well,your estimated credit, your
estimated calories burned, islike 300.
It's like I just worked my buttoff for the last half hour only

(01:27:12):
burned 300 calories.
What the heck is this all thetime?
Right, it's like I just workedmy butt off.
It's not not much payoff forthe reward.
You got to look at itdifferently.
The payoff is creating thatbuffer zone in your nutritional
program so that you can eat alittle more and Either either

(01:27:33):
eat a little more and loseweight at the or, or whatever
you're trying to do at the samerate, or you can maintain your
current eating levels and Dothings more rapidly.
So that's the role of exercisein a diet nutrition program.
You're never gonna.
You're never gonna exerciseyourself skinny now.

Speaker 3 (01:27:57):
Well, I just want to jump in and say that for me, for
a while there, I wasn'tactually eating enough in order
for my body to Maintain what wasgoing on, so I wasn't losing
any weight.
So, for some people out there,you actually need to eat more
food, instead of trying to omitfoods, in Order for your body to

(01:28:21):
have the right nutrition, inorder for it to start to work
again and lose weight well andthat's where you get into the
malnourishment that I wastalking earlier is that on these
omission diets, you lackcertain nutrients, certain
Vitamins and different things,so where you can actually be
malnourished even though you'reeating like a horse.

Speaker 1 (01:28:42):
So Really, understand the role of exercise in a diet
nutrition program.
It's not there to get youskinny.
What it is is there to sustainyour metabolism.
It's there to build muscle andmake your range of motion and
work on your physical body, andand your diet needs to come

(01:29:03):
first in order for an exerciseprogram to be successful.
A lot of people Get thatbackwards.
They want to exercise theirbutts off and then eat, you know
, so that they can eat a largepizza every night.
That that, no, that's not gonnawork for you, that's not gonna
work for anybody, because,remember, for a strict weight
loss program, it is calories in,calories out.

(01:29:25):
Oh, and one thing I wanted tomention on that the formula for
weight loss.
There are lots of calculatorsonline.
You can just search them onGoogle or whatever you need to
find.
Here's the secret to it you gotto find out what your daily
Estimated caloric need is, andthat's based on your activity

(01:29:45):
level, your age, your weight,your heart.
You know a bunch of things, butthere's a calculator online.
They're very easy to fill out.
It's like three or fourdifferent categories that you
just, you know, put in thenumbers or what, what not, and
it'll spit you out an answer.
And so then you take that andhow much?
How much is a pound of fat?

(01:30:07):
How many calories is a pound offat?
Again, I Think it's like 3,500,something like that.
We're gonna ask Google.
So you take that and youmultiply it times seven.
Okay, so, like for me, I have a.
I have a resting metabolic rateor not a resting metabolic rate
?

Speaker 3 (01:30:25):
It's a little bit.

Speaker 1 (01:30:26):
I have it.
I have a Daily caloric needroughly of 2,500 calories.
So I multiply that times seven,right?
So that gives me a number.
And then I take that number,whatever it is, minus 3,500
calories or however many poundsI want to lose.
So 35 cal, 3,500 calories, is apound of fat.

(01:30:47):
So let's say I want to lose twopounds a week.
I got to take that number minus7,000 calories, because 3,500
plus 3,500, 7,000, right.
And then I have to divide thatback against seven days a week
and that'll spit out how manycalories I need to have per day
to or, yeah, per day in order tolose weight.

(01:31:08):
So, and you have to remember,do not lose 40 pounds in a month
.
That is unsafe, it's unhealthyand you know, you can actually
send your body into shock bydoing that.

Speaker 3 (01:31:22):
Unless you are under the direct supervision of a
doctor who has told you you needto do so.

Speaker 1 (01:31:28):
Unless you're being supervised by a physician.
Exactly Healthy weight loss ispound and a half to two pounds a
month or week, a week.
Excuse me, one and a half totwo pounds a month, week, week,
okay.
And If you need to lose 40 or50 pounds, you need to plan to

(01:31:51):
be on this train for about sixmonths.
And so you know, you, it's goodto know that moving in.
So all right.
So I think we covered a lot ofstuff about different nutrition,
different tips, tricks, talkingabout different diets and the
role of exercise in a nutritionprogram.
All good things to know, alldifferent little things that

(01:32:15):
Hopefully can help you meet yourgoals as far as a player and
also, you know, just generalhealth wise and Part of being
the intentional disc golfer isthat you know what.

Speaker 3 (01:32:25):
You're taking the time to actually find out what
does best for your body.

Speaker 1 (01:32:30):
Well yeah, exactly, exactly.
And then you know there's otherthings that we'll talk about in
a later episode, such as youknow, losing weight and becoming
fit will improve your muscleefficiency, which will make you
a better athlete, including yourrange of motion, because you're
not getting so much of yourbody in your own way.
It'll also cure cure thingslike rounding, like we talked

(01:32:50):
last episode not cure them, butit'll help them because It'll
also give you more power,because it also helps with
posture.
Also helps with posture, andyou know your hips and back are
hurting.
Well, that's part of it too,because you're using compensated
muscle movements and stamina,so you can do three rounds in

(01:33:10):
one day.
Yes, stamina, you know, so youcan continue throw throwing 400
and 450 feet when everybody elseis, you know, trying to throw
400 feet, not being able tocontrol it, and different things
like that.
So that's Probably the nextepisode, or the next couple
episodes, talking aboutdifferent exercise modalities

(01:33:32):
and what it can do for you.
But this one was aboutnutrition and understanding the
role that exercise has to playin a nutrition program.
Nutrition has to come first, soit starts with food.
It starts with food.
I hope that's not copyrighted.

Speaker 3 (01:33:51):
It's.
It's a good book.
It's a good book, stronglyrecommended.

Speaker 1 (01:33:54):
That's what they say.
It's a good science, all right,so I Am Brandon, and Talking
with us tonight is Jenny.
Say hi, jenny.

Speaker 3 (01:34:06):
Good night Jenny.

Speaker 1 (01:34:06):
Good night, jenny.
And here at the intentionaldisc golfer, we really truly
believe that Disc golf changeslives for the better, for the
better, and and that we arededicated to you becoming the
player and the person that youwould like to be.

Speaker 3 (01:34:25):
So go out there and grow the sport this is Eric
Oakley and thank you so much forlistening to the intentional
disc golfer podcast.
Go out there and grow the sport.

All Episodes

Episode Transcript

Popular Podcasts

Stuff You Should Know

My Favorite Murder with Karen Kilgariff and Georgia Hardstark

The Joe Rogan Experience

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Navigating Nutrition: Demystifying Diets for Disc Golf Performance and Wellness

Episode Transcript

Popular Podcasts

.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}Stuff You Should Know

My Favorite Murder with Karen Kilgariff and Georgia Hardstark

The Joe Rogan Experience

All Episodes

Navigating Nutrition: Demystifying Diets for Disc Golf Performance and Wellness

Stuff You Should Know