Mark Bell's Power Project - EP. 369 - Are We Going To Run Out Of Meat? ft. Charles Brooke

Episode Date: April 16, 2020

Today we got to ask Charles Brooke a ton of questions about the meat industry and do we need to worry about our food supply. Charles Brooke is a microbial systems expert from the UC Davis Hess Laboratory here in Super Training Gym’s own backyard. He was actually a member of Team ST way back in the day at the old, old gym. He has studied microbiology and obtained his Master’s in Biological Science. Subscribe to the Podcast on on Platforms! ➢ https://lnk.to/PowerProjectPodcast Support us by visiting our sponsors! ➢Perfect Keto: http://perfectketo.com/power25 Use Code "POWERPROJECT" for 25% off and free shipping on orders of $99! ➢Piedmontese Beef: https://www.piedmontese.com/ Use Code "POWERPROJECT" at checkout for 25% off your order plus FREE 2-Day Shipping on orders of $99 ➢Icon Meals: http://iconmeals.com/ Use Code "POWERPROJECT" for 10% off ➢Sling Shot: https://markbellslingshot.com/ Enter Discount code, "POWERPROJECT" at checkout and receive 15% off all Sling Shots Follow Mark Bell's Power Project Podcast ➢ Insta: https://www.instagram.com/markbellspowerproject ➢ https://www.facebook.com/markbellspowerproject ➢ Twitter: https://twitter.com/mbpowerproject ➢ LinkedIn:https://www.linkedin.com/in/powerproject/ ➢ YouTube: https://www.youtube.com/markbellspowerproject ➢TikTok: http://bit.ly/pptiktok FOLLOW Mark Bell ➢ Instagram: https://www.instagram.com/marksmellybell ➢ Facebook: https://www.facebook.com/MarkBellSuperTraining ➢ Twitter: https://twitter.com/marksmellybell ➢ Snapchat: marksmellybell ➢Mark Bell's Daily Workouts, Nutrition and More: https://www.markbell.com/ Follow Nsima Inyang ➢ Instagram: https://www.instagram.com/nsimainyang/ Podcast Produced by Andrew Zaragoza ➢ Instagram: https://www.instagram.com/iamandrewz

Power Project crew, welcome to today's show. This episode was recorded on April 13th with one of our old school homies, Charles Brooke. Charles used to lift with Mark back in the day at one of the previous iterations of the Super Training Gym. And he joined us today because he is, I mean, the best way I can put this is he is a professional smart guy.

He does tons of experiments with meat processing. He knows the ins and outs of literally everything. As you guys will soon find out, you might want a notepad because there's some really big terms that are being used by Charles. But we asked him a bunch of weird questions like, how long can you store meat? Is the quote like manager special date, you know, the use by, is that really important? Is that just like a guideline? We asked him about raw milk, all kinds of good stuff. And we also talked about the coronavirus and whether or not that's going to impact our food supply and his thoughts just in whole about the whole COVID-19. So overall, a very informative

episode. Once Charles was off air, we started chit-chatting amongst ourselves, started talking about workouts right now. Mark's, his carnivore 100 and Suma and him seem to be doing a lot more cardio since, you know, you don't really need any gym equipment to go outside and run. And I spoke about the lockdown from an introvert's point of view and how there's some things that we really, really need to be concerned about if you are more of a introvert type of person. I really hope you guys understand where I'm coming from. Real quick, thank you to Piedmontese for sponsoring this episode. We talked a lot about meat and hopefully it doesn't deter you guys from wanting to eat more meat because we did talk a little bit

about food poisoning and some of the nastiness of that. However, the absolute best way to get the best meat is just to have it delivered straight to your door. And that's what Certified Piedmontese does. In a previous episode with Dr. Drew, I apologize if you guys heard my dogs going nuts, but somebody was at the door and it was actually the delivery guy dropping off a brand new package of Certified Piedmontese beef. So I'm really excited for that because my birthday is coming up and I'm going to cook up a tomahawk ribeye on my smoker. It's going to be awesome. Really excited for that.

So thank you, Piedmontese, for that. And if you guys were following my cut at the end of last year, I really, really leaned on certified Piedmontese beef. It has higher protein, less fat, cooks faster, and it just flat out tastes better than anything ever. It is that damn good. Please head over to piedmontese.com. That's P-I-E-D-M-O-N-T-E-S-E.com

at checkout. Enter promo code POWERPROJECT for 25% off your order, and if your order is $99 or more, you get free two-day shipping. Please check out the Jacked in 10 box and the Power Project Deluxe Bundle. I highly recommend both. You will not be disappointed in either one of them,

but really, you won't be disappointed with anything on the entire website. Uh, again, links in the YouTube description and iTunes show notes, please check that out. And lastly, Mark Bell is still giving away a free 30 day trial of markbell.com. Markbell.com is where Mark posts his daily workouts every single day. You gain access to that for absolutely nothing right now. Markbell.com that's where it is. Uh, markbellingshot.com, 20% off any slingshot and hip circle combo. Again, that's any slingshot of your choice, any hip circle of your choice. Throw that in your cart at checkout. You're going to receive 20% off. Thank you for checking out this episode. If you guys like what you're hearing, please reach out to us at Markbellspowerproject on Instagram. Let us know what you guys think. And for now, enjoy the show.

Mark, what's the best way to describe Charles to Encima? I was trying to. I'm like, he's just, he's really smart. Works at UC Davis, I think with like cows and shit like that. Something like that. He's a, he'll explain it to us better than what I can explain, but he's a microbiologist, basically. He'll explain it to us better than what I can explain, but he's a microbiologist, basically. And the cool thing is he's gotten into so many different lines of work.

So, I mean, he knows everything from, you know, how cows digest grass from beginning to end all the way through to he'll speak a lot today. One of the reasons why we have him on today is because he is one of the few people that I know who's physically talked to like the FDA about our food supply. And, you know, for a little bit there, people were going a little crazy with their shopping. And I think maybe people are still pretty scared and he'll be able to give us better answers and more information on, you know, what we can expect from our food supply if things continue the way that they continue and things like that. But, yeah, he'll, in addition to that, you know, he's a good friend. He's also a strongman competitor, you know. strongman competitor, you know? And so like, I, I always am fascinated by the people that are out there doing and participating, um, in, in everything, you know, like they're participating in all lines of, uh, anything that can get you better. They're participating in. And I love that.

That's why we have guys on here like Daniel Arrego, who, you know, is not only studying this stuff nonstop, but he's also, uh, lifting, you know, he's in studying this stuff nonstop, but he's also lifting. He was in there training with Michael Hearn at 4 a.m. and stuff like that. I place a great deal of value on that. To me, that matters a lot. So, you know, keep in mind, and I'm sure that Charles will cover all his tracks because he is so scientific. He's not a virologist.

He's not a immunologist, which is what people keep referencing you know they'll tell me that i'm not uh one of those people and um it's uh definitely news to me because i remember going to school for eight years for to become a to have a phd in bio virology you don't need to go to school for anything in particular to have a voice on this. I think I've had a few people comment and say, like, that they personally aren't saying anything about what's going on. Because they don't feel like they have a voice because they don't they don't feel like they're a scientist. And I just said, I think you're living under a misconception that anyone can speak about this. Our kids should be talking about this. Our

kids should have ideas and thoughts about this. This is a very serious topic. A lot of people are dying and we need to make sense of it as quickly as possible. And the fastest route is always to find the level at which the problem exists. And the only way to find that is through asking a lot of questions and also errors, having a lot of failure. So I would put myself up against any of the leading researchers or scientists in the world because the information I have, I could say one thing, they could say another, and there's a 50-50 chance that one of us is right. You know what I mean? So we either need to get back to work and we need to embrace this kind of herd immunity or we need to continue to have shelter in place.

And there is the third option of perhaps mingling the two things together and that might be the the ultimate answer but how foolish of us if we just sat back and just continue to sit on our hands because my question to everybody is this my question is how long would you have to sit in your house for before you start asking questions like i do you know like the questions that i'm asking right now, how long do you need to be locked up for? Because, you know, we've been on this kind of like lockdown only for a handful of days, really, it really hasn't been that bad. But what if it continues for three more weeks? What if it continues for three more months? What if it continues for three more years? Are you going to just continue to sit on your hands? And I think there's a lot of things that have happened in this country that people don't

want to openly talk about. But all the people that died in something like World War II, I can't think of people that would say that that wasn't worth it. There's a lot of deaths that happened in World War II. A lot of American soldiers lost their lives. But we also got rid of fucking Hitler. We got rid of some, and you can kind of argue back and forth on what we got rid of or didn't get rid of, or whether you think war is useful or whatever. Like, I'm not a fan of war, but we have conflict.

And so therefore it happens and therefore it may be necessary because you can't resolve the conflict. So, you know, and you can't have somebody acting like a maniac like Hitler. Right. But I think, you know, it's, and I'm not saying that we just all of a sudden go back to doing everything that we normally do. And we would fucking try to kill everybody with the coronavirus either. I'm saying that we normally do and we fucking try to kill everybody with the coronavirus either i'm saying that we we go back in a responsible way and with the information that we have keep ourselves clean practice some social distancing but let's get

let's get back to fucking work and let's let's just say the numbers spiked again a little bit could you pull back and could you kind of say all right well we tried that and we got fucking smacked in the face for it we we should you know we made we made it we made an error but you have to make errors quickly well but you can't you literally can't just let someone with a differing opinion have something to say and the whole idea of oh don't give them a platform get whoever you want a platform people can come to their conclusions about what people are saying. It's so stupid to like, not even have a conversation. It really is foolish. I, you know, over this kind of stuff, I've lost, you know, 5000 followers, you know, and, you know, I think that I don't think that people have any fucking clue on what

I'm doing. And maybe maybe I don't know what I'm doing at times either, but it's really just to prevent censorship. Like I don't want to be censored. I'm not a conspiracy theorist. I'm not going to, you know, start saying a bunch of weird, crazy stuff just to like lose followers or have it be some sort of weird experiment. But at the same time, I'm not afraid to voice my opinion. And if it's slightly, even if it's to the, even if it's slightly hurts my business, I'm not afraid of that. I'm, we make great products. We make great stuff. We offer a great service. And I don't think that, I think that if people were to think about this and to put this into

perspective a little bit, I've had a few people say, Oh, I used to buy your products, but now I'm not or something like that. And that's fine. You know, if you want to associate me with the brand that much, that's okay. But then I would just call into question everything else that you purchase. You're just unaware of what other people's actions are that own things because they don't want to fucking talk. They don't want to say anything. They're afraid. They're scared to lose that money. They're scared to lose your purchase. And, you know, I've never been that

way. So I think I always find it interesting that at all the different turns of my lifting and podcasting and all the different things I've gone through over the years, I think there's only a small subset of people that realize that I've never changed, that I've been pretty much the exact same. But for a lot of other people, the outsiders looking in that see me trying a CrossFit workout, going out and running, they see me doing these different things and they're like, what is he doing? Why is he trying yoga? Why is he, you know, and they think I like, maybe have lost my mind. I'm just always in search of new things that are fun, exciting, and different that keep me motivated, keep me excited,

keep me passionate about every single day. And also I want to learn about stuff and I want to try to find the truth and I want to try to make the best possible decisions for myself, for my family, for the people that work for us. And I also would love to take other people along that journey as well. And if they disagree with stuff, that's awesome. Because if they're going to disagree, and we can have a conversation, then maybe I can start to see their side of it. Maybe I can say, you know what, actually, I want to change my answer, as we've heard before on this podcast.

That's actually a brilliant thing. Anyone that can say they want to change my answer as we've heard before on this podcast like that's that's actually a brilliant thing anyone that can say they they want to change their answer is probably a highly intelligent person yeah uh just real quick mark i never got a contact for uh charles oh shit yeah yeah caldeets that was the caldeets i'd like to change my answer but like you know it's i think people need to be okay with being wrong sometimes you know that's why i think that's why people keep their mouths shut so much because um they're not sure if they're right and that that's fine if you're not sure if you're right and you rather not speak on it that's fine but also like we're here just trying to figure it out and we might be wrong about certain things and that's okay um that that shouldn't be a problem

at all but there's something i want yeah there's something i wanted to mention here you know the one of the funny things i think has just been one of the funniest things since i've been on this podcast i i randomly see people um put hate or be like i'm unfollowing you because you're a trump supporter and i always think that's the funniest thing because yo i like guys think about this i i've never liked donald trump i thought he's a, like, guys, think about this. I've never liked Donald Trump. I thought he's a cool guy. Like, he's a funny guy, but I've never been like the biggest Donald Trump fan. And just because Mark says he likes Donald Trump, that doesn't change my opinion on him as an individual.

You know what I mean? Like, that's like, I feel it's so weird to totally dismiss an individual's opinion because of the person that they like as the president. You know, I mean, like it's so absolutely retarded. When you when you said you like Trump and you were making that never affected the way I looked at you as a human being or your opinions or your thoughts. It's just the people really. Yeah, people really drag a lot of baggage in there. People really drag a lot of baggage in there, and it wouldn't be any different if you said you preferred a Ninja Blender over a Vitamix or a Samsung phone over an iPhone. We joke about those things, but I would never hate somebody for it or unfollow them because I noticed they had different color text or something from their phone. Yeah.

Yeah, people just pull a lot of emotion into everything, you know? I noticed they had different color text or something from their phone. Yeah. You know, it's yeah. People just, they pull a lot of emotion into everything, you know? It's crazy. It really is crazy. But that's why this,

that's why this podcast is so great. The people that are open to listening to different conversations and different opinions are going to stick around the individuals that don't want to listen to any other point of view can leave. We're also very much open to, you know, talking to other people. So if you people that are listening right now, if you have people you want to throw our way, we will do our best to get in contact with them. We are trying to get in contact with more people.

I feel that this is a really relevant topic. And relevant topic and it's the thing to talk about. You know, there's a reason right now why we're not really talking a ton about squat bench and deadlift. Although those are our favorite things to do. It's because this is the most relevant topic of our time. And there's it's hard to even talk about anything else without being like, Oh wait, what's going on with the virus? You know, how many people today, how many, you know, how many people are recovering, you know, what's going on in this state. Like it's hard not to want to, uh, you know, follow the news and follow, you know, kind of what's going on. I have very good news, by the

way, the client that I told you guys about in New York, he gave me a ability to say his name, his name is Chris or so his sister who had Corona, no symptoms at all. She was good. He's fully recovered. He had a bit of a cough, but he's pretty much fully recovered. His 50 something year old dad who's had pneumonia, like a lot of pneumonia in the past and scarred lungs. He's having a little bit of a hard time, but he's over the hump and he's recovering. His mom who was on chemo, who also had coronavirus is now fully recovered and she was on chemo when she had the virus like they were really scared for her she's recovered um and yeah like the full family got it full family's recovered so yeah also people might want to check out um mike mutzel um he's he's putting out some information about how to get tested um so if you

want to if you want to check out some of his stuff i think maybe peter idea has been talking about that a little bit as well um but you know that that might be an important thing is is to get tested and see if you have uh built up the immunity because there's going to be my one of my things too is like there's going to be a point you know there's going to be that my one of my things too is like there's going to be a point you know there's going to be a point where they do tell you hey go about your stuff you know but they're not going to just they're not going to push a button and say hey everything's back to normal you're going to still have to make the best informed decision that you can possibly make there he is what's going on, buddy? How's it going?

You guys hear me all right? Yeah, we hear you. Yeah. Perfect. What do you mean? Like a boiler room or something over there? What's going on? I'm in my production office.

I have to have two offices. I've got one with all the management folks and one with all the production folks. So I don't have to scrub in and out all the time. Hey, give us, Charles, you know, we've had you on the podcast before, but give us a little background, some of your education, and then also kind of take us into more modern day, like what you're doing for work nowadays. Sure.

So I started off actually as a strongman, competing pretty regularly there, off actually as a strongman, competing pretty regularly there, and then decided to finish my education up north in Chico. I got a master's degree in microbiology. During that time, I worked in a USDA-certified meat processing plant, and I did all the microbiology for that facility. So meat carcass testing, water quality testing, things like that, everything that goes into having a certified product when it goes out the door. I kind of took all that and then brought that in-house so we could do all the testing, save some money, and then teach the College of Agricultural Students there how to do it. and teach the College of Agricultural Students there how to do it.

And it was no big deal for me because those types of microbiological concepts are pretty straightforward. But for agricultural students who don't have that science background, it was kind of rough. Did my master's thesis in iron bacteria, so iron oxidizing and reducing bacteria, and how they affect heavy metals, mainly mercury. And then from there – So like in the body or outside the body? What is that? In the environment.

In the environment, got it. So estuarine ecosystems. So I'm only in Bodega Bay, actually, a place downstreamlyneux and Bodega Bay actually, uh, placed downstream from what's called the Gambonini Mercury Mine. Um, most people think about,

you know, mercury. They think of the, uh, foothills and like the, uh, Sierra Nevadas, but actually to get the gold out of the Sierra Nevada

foothills, we had to extract the mercury from the coast. So there was a bunch of the mercury from the coast. So there was a bunch of mercury mines along the coast of here in California, and they took that mercury and they used it to extract the gold in the foothills. Maybe I am going crazy with all the mercury around here. Maybe.

Luckily for the Bodega Bay, I mean, that was deemed a super fun site up there, and that's part of the reason I was working on it, was trying to figure out what the residual mercury levels were downstream of that. But, you know, not all mercury is bad. You know, you could, like my grandpa used to have a big, you know, little jar of mercury, you stick your finger and wiggle it around in there, and it's all good. You're not going to die.

But at the same time if certain bacteria get a hold of it they methylate it and adding that methyl group to it allows it to move past the blood-brain barrier and once it moves back into the blood-brain barrier into the brain it can concentrate there and that's when you get these neurotoxic effects of mercury that you see around like the classic signs of like menemata bay disease which was that's like the hallmark of mercury poisoning and that's where we really started to find out about it back in like the 60s so from chico studying that doing a lot of work in estuaries and on iron, I moved to managing a lab at UC Davis, so the Systems Microbiology and Natural Products Group.

We're mainly concerned with metagenomics, large omics platforms to try to discover new enzymes, how they can help break down biomass, convert recalcitrant fiber into usable carbohydrates and sugars. And then we took a more holistic approach to microbiomes and how they interact with each other. And then probably the most hallmark study out of that right now, we've got quite a few under review right now, some pretty large papers that are still collaborating on. But right now the biggest paper out of there was the seaweed being fed to beef trial.

So, you know, we still get, I still get, you know, emails every day about, you know, what we did there, people trying to figure out, you know, is this going to be the new thing or all cows going to get fed seaweed? Like to be determined i don't know i sent that uh that tasting panel off i don't know if you got a chance to go over there and try some my son was born like a day after that so i wasn't able to go over there and try some of that seaweed beef so what's some of the deal with the seaweed beef so our main purpose was there had been some anecdotal evidence before about

cows that were grown across the coastline they were getting into seaweeds for some reason they they seemed to be growing a little bit larger off less feed. So they had increased feed efficiency. And, you know, trying to understand that, I mean, that would be every grower's dream. Obviously you want to feed your cattle less and have them grow bigger. But really what it came down to is they started investigating all these different seaweeds, and a specific one that's called Asparagopsis taxiformis. It's a red seaweed that right now they've mined it up they found it off the coast of australia but we've also found some off the coast of here california um it has a bioactive in it called bromomethane

which is just a bromine with a bunch of hydrogens hydrated bromine um and what it does we found is since it's so similar to uh methane that it's actually inhibiting the methanogenesis pathway in rumen animals so um it's we in in the lab i i built a artificial gut system um to study this on top of it. Why not? I mean, because we had one, but after using it for a while, I hated it. It was a piece of shit. So I built one out of stainless steel, and I custom-fit everything, made it really easy to use. And I've got another study going on right now with making sure that that one's all viable but the idea was that if we can inhibit methane production in the animal methane was just a

waste pathway so you have you know the microorganisms in the cow gut are actually extremely important for energy production if we can inhibit methane production you have all that energy that goes into making methane you can shuttle into making other volatile fatty acids that the animal can actually use for energy and meat you know production of meat so uh meat yield or milk yield because we did this in dairy cattle actually uh we did it in milk and beef cattle as well but we started in dairy cattle um so the lab bench results were pretty obvious right away um we added this at like one percent or a feed and we eliminated methane from the animal um or from the in vitro system and so after we published that work it was pretty obvious like well we got to do it in a

bunch of cows um and so what i had sent you about that meat tasting panel that was that was the culmination of that so they finally finished it and i think they're still sifting through most of the data i think it does look very promising i mean i think we were able to achieve i don't think it's as potent as a methane reducer in the animal than it is in the lab, in the bench. I think we're still going to get a very promising 25 to 30% reduction. But what that translate into like meat yield is going to be, you know, that that's where it's going to be interesting. That's where, that's where you're going to get a farmer to say, Hey,

I can get X amount of more meat out of my beef. This is why I want to do this because no one's going to want to go and try to find seaweed to feed their cows just because it's fun you know unless they have an incentive and you know capital incentive to do so it's you know it's pointless so um and then uh i worked on a bunch of other projects at davis mainly metagenomics based did some play with some cyanobacteria from all over the world from extreme environments so things that grow in like ph you know three or four uh acid baths and boiling hot springs and things like that um just cultured them see how they grow together uh and then analyze the whole

communities to see how they're interacting with each other um but eventually the money runs out so uh you know i was operating on a couple of grants uh fairly large grants for those projects and then when we wrap those projects up um you know there wasn't any like stark you know big gold nugget for me to stay um and say hey continue to you know plug away and manage this lab so um i took a position closer to my home managing a uh well actually i started in uh the sort of food safety and quality aspects of a big trina facility um here in yuba city and uh after doing that for a couple of months they seemed to like me pretty much and so they made me the plant manager so now i've been managing this plant for all season just trying to make sure nuts get out of their shell and get in the bag so you you've done uh you know quite a bit of uh research you mentioned to me

before that uh at some point that your your research even though it was geared towards a specific like one specific thing that has also been used by the opposition, right? Like maybe they've used segments of some of your research and stuff. Can you speak about that? Because I think a lot of that is probably what's going on right now with the COVID-19 stuff that we're seeing so many articles coming at us. It's hard to make sense of what the hell's going on out there so you can you speak about that a little bit about how they took you know some of your research that was that found one thing but then it was kind of used uh to promote something else yeah um and that's

always going to be the hard part with science especially like sensational science you know because it sounds i mean it sounds fun you know like hey you fed seaweed to cows and they don't make any more methane. Save the planet. Exactly. No, 100%. And you know what? I think sustainability and efficiency are two sides of the same coin. I think if you can increase your sustainability, you should be able to increase your efficiency. But that was the goal.

And I'm not going to try to bait you and say it wasn't but you know there's a lot of money in climate research right now there still has been as long as there's going to be this push there's going to be grant funding out there to try to you know fuel it but you know one of my main drives for working on the project is yeah i was i was interested in making more efficient beef because if you have more efficient beef if you can make if you can you know make an end product meat or milk with less inputs that isn't that the definition of sustainability i mean you're using less to make more um and so as far as using the specific seed because personally you can use you can we have the chemical we can feed the chemical to the

beef like bromoform you can use an extract and you can do the same thing you can wipe it out but the problem is people aren't going to like that very much it's the same reason we don't use you know steroids and beef right like why not why not make a big ass animal you know what i mean like i'm not worried and that's where the science breaks down it's like i'm not worried about there being leftover you know tests and some beef residual if it makes it bigger on less food who cares uh but you're not and then you see the same arguments with like gmos and things like that you know you get from the same crowd the same crowd that says i want to be pro-science and i'm back back by the science like yeah but you make dumb ass decisions um about you know what you want to give to your beef to make them grow

so um that specific project um you know we've been in touch with like congress people and all kinds of stuff who are trying to um you know utilize it i mean this was part of the green new deal they wanted to push for elimination of methane production from cattle. But the thing is, they used the data based on in vitro trials, not in vivo, in vitro trials to sustain that. And we didn't even know if it worked in large-scale beef yet. So they took that and said didn't even know if it worked in you know large-scale beef yet so they

took that said hey you can use a seaweed like let's do it i'm like yeah that's a great thought but we need to make sure that this is actually functioning and then you can't just push that off on farmers and hair use it so it was a large effort i mean the department of energy reached out to us and they were interested um because the Department of Energy is always looking out for the next thing. One of the next things is going to be non-terrestrial farming. So farming off the coast. You know, the United States has a very large coastline on both sides. So why not capitalize on that and grow something?

And one of the ideas was growing this red seaweed off the coast. But in order to do that, you'd have a huge infrastructure ramp up, huge infrastructure investment. And I don't think we had the data enough to support that at that time. Yeah, we had something, but it wasn't like, hey, I'm going to throw a billion dollars at this to see if it works works i want to make sure something works before i throw the money at it there's a lot of cows out here where i'm at there's lots of cows yeah i'm near the coast and it's you know there's there's some decent like beach stuff but there's literally there's cows

everywhere up there yeah well it's beautiful great range land up there yeah and that's and that's the thing is because the because the land is so fertile up there, you don't have to spend a lot of money on feeding them. You just let them graze for the most of their life, and then you finally take them to a finishing lot or keep those grass-finished beef or whatever you need to do to make it profitable, because that's what it's about at the end of the day is profit. But, yeah, that was definitely, and I still get people, they get pretty tuned up. And that's the thing is, you know, I'm like, yeah, I'm into sustainability. I think it definitely has a place in, you know,

manufacturing and agriculture for sure, as long as the end result is reasonable. I mean, um, and implementation is reasonable. Uh, but people get mad at me still today. Like you're a fucking idiot. Why are you trying to feed seaweed to beef? If beef were meant to eat seaweed, they'd be in the sea. That's a literal, that's a, that's a verbatim comment that's coming in. Um, so at the same time, you know, sorry, I don't know what to tell you. I don't make the rules. I just did the science. Do you think there's a,

do you think there's any reason at the moment for anyone to be fearful about our food supply? I mean, I'm not really sure where this came from, but everybody, you know, kind of freaked out and they bought a bunch of toilet paper and a bunch of other stuff like is our food supply in question or because you're on the front lines of that yeah so um no and i was on a conference call with the fda when this stuff all started rolling out um right now there seems to be no shortage i'll tell you what happened um i've been slammed like what happened was people panic bought everything. It emptied the shelves. So everyone pushed up their orders. Like we've got orders all year long to fulfill, but everyone pushed up their orders, you know one and a half 1.3 to one and a half million pounds or uh you know just before that we we were we were riding at a million pounds anyway everything just shot through

the roof so now we're trying to do everything we can to fulfill it um because who cares when i get when we get paid for it as long as the product's going out i don't care um so we're doing everything we can to try to keep up with demand um and, and we got the products, don't get me wrong. Um, what the problem is going to be if this continues is really what I've seen. It's going to be a, uh, personnel issue. Um, you know, whether or not we have the manpower to continue to operate on a large scale and all these production facilities um you know we had uh like blue diamond um had a you know positive result a while back and they

responded very aggressively um and then there's been some other food production facilities that have had positive results from some of their employees have had to respond in kind so um what it's not coming down to like they're losing them due to the illness though what's happening is people are the federal government has made an incentive for them to not come to work so now you have 10 days of emergency sick leave and then you have like 12 weeks of uh you know family leave so you know it's a it's at a reduced pay but you know um you have all this federal compensation and the rules for taking it are very relaxed even even if you're just scared to come to work you can take it you know um and that's making a negative incentive

for food manufacture that you know the production personnel for food manufacturing plants. So every day that goes by this month is a good day for me, as long as we have the people. But for me, I don't have any faith in the federal government at all. I don't trust that they're going to cut me a check in a timely manner. I know if i go to work i'll get paid so uh that's what i've been trying to try to tell people like obviously the federal government doesn't have this under control uh why would you trust them to send you a check so yeah have you guys um like has there been any thought to like food waste because i was just

imagining like so many people buying like i don't know like all of the chicken breast in the store and then they realize oh man this doesn't taste as good as you know top ramen or something you know yeah so is that like a cause for concern for you guys you know it's hard not for us because our our shelf life is so huge you know but there are i know like uh there are definitely shelf-stable items coming from food manufacturing sites that aren't making it so they're being wasted like onions are a large one right now um onions tomatoes things like that things that typically go straight to like restaurants and things well all the restaurants have you know decreased their capacity they're not operating at all so you have all this food that has no outlet so largely what's happening is they're ditching it

into you know into compost because there's no outlet you know and they try to you can try to donate it but the problem is it's perishable you know they're extremely perishable so trying to donate it in a timely manner that's difficult and. Uh, you know, so we're, we're definitely seeing that on the production side. If things don't have that shelf stability, we're definitely going to start to see some waste, uh, for meat. Nah, you can freeze meat and it's good forever. Uh, you know, as long as you've got a working freezer, you'll be good to go. I've been talking to, you know,

so I was just at the country butcher the other day. Um, and you know, they're fully stocked they there's always beef like the beef haven't stopped being made they don't stop growing and they don't stop eating any chance of the animals getting sick not that i've no not that i've seen i mean it was a it was a a real extreme jump from uh you know bats or wherever this came from, or the lab, who knows, to humans. And it seems to be extremely stable as far as mutations are concerned. So its ability to enter another animal would be a stretch. I mean, it's in mammals already, but immune systems among mammals are robustly different.

So I don't see that happening. I can't say that for sure. But the mutation rate of the thing is pretty low, which is extremely interesting. I might be totally off, but did last week or two weeks ago, did we see some type of article of someone saying a tiger got Corona or was that a tiger King joke? I'm pretty sure that's a tiger King joke. I did. I did see it come up on the actual news itself too, though,

where, where there was a tiger in captivity there, where they were talking about it, but I didn't, I didn't see any more information about it. You know, hopefully that's not the case. Hopefully it doesn't go,

you know, running a rampant through, uh, you know, some of our animals. Yeah. Well, that would be, you know hopefully that's not the case hopefully it doesn't go you know running uh rampant through uh you know some of our animals animals yeah well that would be you know if they had an animal reservoir that would be a that would make it far worse um because right now it doesn't really look like i mean it jumps from human to human very well um and it can move through the animal system but i don't know if it's going to have the same you know what type of effect are we going to see on an animal like the tiger going to get pneumonia what are some of your honest opinions about it and and maybe some of the opinions of your

of your colleagues as well um and you know i'll try to be as reserved as possible but uh you know i see i i think it's a little it's a little over the top i want i think we should be safe you know um as a microbiologist i try not to touch too many people anyway but you know people are pretty gross but uh what you're seeing right now out in the out in the supermarkets and stuff like that that's fear i mean you're seeing fear manifest itself. And people act without real reason. You know, when you see people wearing N95 masks and gloves to the store, but then holding onto their cell phone with their gloves,

it doesn't make sense. They don't understand what they're trying to do. So I see, I mean, there's definitely a lot of fear in that, but I think we're going to start to see like this, this is the study that came out of UCLA. That's going to be published here in the next couple of days for this antibody testing of just random individuals, people who aren't even sick. There seems to be a high rate of people with already have antibodies to this. So it's highly likely that this thing's moved through our healthy community

fairly well and that you know this spike in that what we're seeing the spike in the vulnerable population is is just that is the spike in the rural population also brought on by you know a ramp up in testing so i'm not i don't want to i don't want to make it sound like i'm down playing it i'm obviously i mean so i do know individuals who have been treating um you know this virus on the front line that are confirmed cases it's very serious individuals that have these underlying conditions but is it any more serious that if these individuals would just come down with a bad case of pneumonia that's the question um the reason they're getting this pneumonia is because the virus is sending them into you know immune system

pretty much immune system overdrive cytokine storm and they're not able to react to you know regular bacterial pathogens normally and i think that's why the hydroxychloroquine and the z-pack are working so well because they're largely being used as anti-inflammatories so they're decreasing inflammation that's why they use it for uh like rheumatoid arthritis and stuff they use hydroxychloroquine for that as well so they're just a decrease in inflammation i don't think it's really interacting with the virus itself at all i think it's just decreasing inflammation to help the body recover. So I think the virus is real.

I'm not going to say like, I know you had a guy on here who was just like, this shit's not real. It's definitely real. I think it's just going to move through our community a lot differently. And, you know, I think it's unfortunate that we've,

what you're seeing around the world, as far as people just give up, you know, I think it's unfortunate that we've, what you're seeing around the world as far as people just give up, you know, civil liberties for the sake of safety. I try to be pretty staunch in my views of people being free to do whatever they want. When the federal government comes in and tells you you can't, even your state local government comes in and tells you you can't go to church or you can't go buy a gun or you can't go do this and that because of the virus, well, fuck the virus. But from an immunological standpoint,

it seems it doesn't look all that different. It dampens your immune system. It means you have an overreaction. It leaves you open to bacterial infection. You know, um, you have,

you get pneumonia and it seems to persist a little bit longer. So, um, again, whether or not it's going to stick around, I don't think it's going to, it doesn't look seasonal. It doesn't look like it's going to mutate and come back. You know,

it just depends on how long the antibodies last in a community. You know, if you get it, how long do your do your antibodies last usually they last for quite a long time you shouldn't have you shouldn't get it you know time and time again this is a novel corona type virus um so there's no reason for them to be there's it's not like there's a bunch of them like a bunch of rhinoviruses or uh adenoviruses they're not like a ton of them it's it's a very novel um jump of this coronavirus into humans so uh it could be a one-off i don't know unless they're making more you know i'm curious about this you you were talking about people able to take off work and they're getting a percentage of their pay, but they're getting incentivized to not come to work. What percentage do you think, like, I don't know if it's different factories,

have different people leaving, but what percentage of workers do you think are just like not coming to work because of all of this? Well, it depends. It depends. It depends on what their position is or seasonality. So a lot of, you you know food production is definitely seasonal so you have a lot of seasonal workers that come in and come out regularly um and a lot of them are you know on the lower end of the pay scale as far as like what you know what their positions are

so um unfortunately you're going to see a lot of people cut out that you do see a lot of people staying i will say that there's a lot of people who are very adamant to stay and work. Um, but there are some people that have been around for a couple of weeks and then I'm not going to, I can't, I don't know if I can coach you a percentage, but, um, it's also on part of like the employer to, uh, utilize this to make sure everyone else stays safe.

So part of our, you know, GMP guidance, so good manufacturing practice guidelines, if someone looks sick, you send them home. Right now, if someone looks sick, they go home for like a week. So, and, but that's part of the emergency sick leave program is if we send them home because they look sick, you know, that's part of it. They get to, they get to utilize those, those benefits and make sure they continue to be paid. So it's going to be a mixture of that. It's going to be a mixture of production facilities being overly cautious,

and then it's going to be a mixture of individuals taking advantage of what's coming out as far as unemployment is concerned, medical leave, things like that. And you're going to see people starting to just want to get laid off and go to unemployment because now the unemployment benefits in California have jumped. They tacked on an extra $600 on top of those unemployment benefits. So really just pushing the envelope to make, you know, why work? Why work if you can stay home and make the same? Would this be in your wheelhouse um you know you hear people a lot of times and you're not really hearing about it quite

as much and it's also my understanding sometimes that happens at home as well but um you know i've heard many people talk about like food poisoning like oh man i i must and they're not sure if they had the flu or if they had food poisoning or how does how does something like that happen? I mean, you can get as as gross as necessary. But like, how does how do things like this happen? Like what what is in our food? Is it you know, I guess it could be like not cooked properly or it could be contaminated with something in your line of work. Like, you know, what have you been like?

What do you look for and what's what are some practices to try to avoid stuff like that well um so in the meat industry it was very different than it is in the tree nut industry so tree nut industry per fisma guidelines yeah what are what are some what are some maybe straight up just like no-nos with like meat you know i hear some people say they say leave your meat out you know for a few hours so it gets like room temperature you know what are some of the so and how how long can our meat stay in the fridge and that kind of stuff i mean um those are all very good questions um so the idea first is to uh when you get your meat, you want to separate, chill, and then cook. So separate, chill, or freeze.

Separate from what? Itself, each other. So if you get a big pack of chicken thighs, you want to open it up, separate it into usable portions, and then freeze it. You don't want to be thawing it and freezing it and thawing it and freezing it. So it's all about um it's going to be the level the temperature range what we call the danger zone so once it's above a certain threshold for different products and different organisms how long it can stay in that threshold for a certain amount of time before it's like done microorganisms begin to replicate or produce toxins so for there's so

like take salmonella or salmonella for instance you go to some shady ass food truck and they didn't you know chill their chicken rye and you know cover your ears andrew i was gonna say i feel attacked right now so uh no i mean i i think everyone a bunch of people got like food poisoning at a this was like crossfit again i i went to judging at and everyone ate a bunch of like chicken salad and it was just like well it could have been the greens but it's probably that's not to say i mean all chicken has salmon has salmonella on it, treat it as such. But there's other, like meat or so beef,

there's a high prevalence for E. coli on it. Right. And depending on what your symptoms are going to dictate, like what type of poisoning you've got. So for salmonella, if you ingest a bunch of salmonella, salmonella grows in you, right?

So you get salmonella, salmonellosis. So it'll last for a couple of days and you'll have terrible diarrhea and things like that because the organism is growing and you're reproducing and then you know fighting with your immune system but e coli is going to be different so e coli is going to grow on the surface of the meat right because the microorganisms can't penetrate the tissue unless it's like all ground up, right? That's you have the surface meat all introduced. But if it's going to grow on the surface, you have the whole muscle cut. It's going to grow on the surface.

And that's why dry aging and things like that, they're typically okay if kept under proper conditions. You know, things can grow on there because you're going to scrape it off and you're going to burn it, right? So everything's going to die. you know, things can grow on there because you're going to scrape it off and you're going to burn it. Right. So everything's going to die. But there are a couple instances where any coli can produce something like a heat stable toxin, where, you know, it's a toxin that does not break down due to heat. It's very, it's incredibly strong.

So it doesn't matter if you cook it, you know, to the correct, you know, 165, whatever, or rare, 135, 145. It doesn't matter. That toxin, the microorganism might die, but the toxin load is already on the meat. So those have a very different resemblance than something like salmonellosis. So if you ingest that heat-stable toxin, you'll be sick within hours. Your body will induce vomiting, diarrhea, things like that. Salmonellosis, it might take 24, you know, 36 hours before you start to feel that. That's why you usually wake up the next day and you feel ill, right?

You ate something bad yesterday morning and you wake up and you feel bad. Worst thing ever. Right. But if you eat something bad and you, you know it it comes back up a couple hours later then you're talking about it you know it's an intoxication against you know an infection right so um but you know e coli is very apt for beef because you take the skin off of beef beef skin's covered in shit like I don't care who you are that's the way it is, you've seen beef they're gross, so you're trying to

separate, eviscerate so you're trying to separate the skin from the meat and trying not to get shit on it so there's other things that happen in a meat processing facility like you pressure wash the carcass you spray with acetic acid to reduce

the ph load so something nothing can grow and then if you keep it as a whole muscle cut then you can you know burn it and make sure it's all good to go but like if you're going to grind it the microbiological requirements through usda are far higher so your sampling protocol and your testing protocols are far more rigorous for a ground beef than it is for just like a carcass. If you just have a carcass laying there, we do what's called an N60 test.

You take 61-inch cutting squares randomly throughout the carcass lot and then you enrich them and test them for E. coli O and 5-7-H or something like that. But if you want to do ground beef, you have to do like 360 grams before and after grind of the same carcass lot you have tissue samples for. Now you have to test it after it's ground up.

And then whoever buys that meat for their facility, they're probably going to test it too before they sell it. So it's tested at each chain. And any positives are automatically, generally automatically sent to the USDA or the FDA, depending on what happens to the results. Typically, beef is regulated by USDA, whereas everything else is regulated by the FDA. is regulated by USDA, whereas everything else is regulated by the FDA. But there's like an online guidance system where, you know, positive hits automatically go.

So they can trace that stuff back to where it came from. So, yeah, intoxication and infection is going to be very different, how they resemble or how they present. I mean, there's other terrible, terrible, you know, foodborne diseases like Clostridium botulinum. You know, that's a major issue. That's why you don't feed babies honey, right? So why don't you feed babies honey? So Clostridium botulinum is a very common spore-forming organism

that forms, that is actually found in most honey. And you can't heat process honey. You destroy it. So all honey has the potential that you'll have a Clostridium botulinum spore. When you get older, you develop the immunity for those Clostridium botulinum. And your immune system can ward it off can destroy it before it's a problem it's actually it's no problem at all but those very very few spores that need to be found in there in a baby they do not have the antibodies they don't have

the uh you know the the memory response in their immune system to attack that and break it down so i mean small children will get botulism. So, you know, that's not what you want. So, botulism is the opposite of tetanus. So, instead of clostridium tetani, you have clostridium botulinum.

Tetanus is going to be, you know, extreme muscle contractions, locked jaw, things like that. Whereas clostridium botulinum is going to be extreme relaxation to the point where all your muscles relax and you can't breathe. So, right. So, you know, two sides of the same coin, same organism family. So it's just how they act on the acetylcholine receptors in your muscles.

About how long can you have uh some meat in like your refrigerator in the fridge yeah like you just bought it from the store you got like what three to three to six days or something like that it depends on when it was processed it's it's that's that's difficult to say difficult yeah like how long it's been sitting at the store and stuff like that right right? Exactly, because sometimes you've got stuff that aren't manager special that's going to go bad in like two days. You better get on top of them. So at the same time, what's that?

How about, okay, so like on that question, but then also like with Piedmontese, they send beef that's like packaged inside of these blade these tightly plastic you know packages where it's like exactly can those sit longer than than what mark's talking about too or no uh technically technically yes but it's going to be for a quality standpoint not really a microbiological standpoint so the backpack is going to be reduced oxygen of the packaging so you don't get increased oxidation. Oxidized meat is going to have a more metal-like taste. You're literally oxidizing iron in the meat, the hemoglobin. So there's not really any blood in the whole muscle cuts anymore.

Most of what you're seeing is pigmented water. But there is going to be some oxidation. That's why sometimes you see meat that has like a green tinge on it so when iron oxidizes uh it does turn into it has like a green so is that is that what's happening when you have the meat uh on top of each other we were just talking about this more recently and then sometimes you take the one piece off and the other one's like gray it could be gray that could just be surface contact mostly in order to get oxidation it has to be directly exposed to air oh i got it so that so the uh the gray is actually might even be reduction of iron so

yeah it's about this it's about this middle area once you start to oxidize iron too far it starts to turn a bunch of different colors. Red meat is confusing. It's like a banana. You unpeel it and all of a sudden it turns a different color. Monkeys are scratching their head all the time, right? Well, once it starts to oxidize too far, then it starts to get green. Or if it gets reduced, it can be gray. And you can just see this on regular, like if you go into your barbell,

it's the difference between a good rust and a good patina. So depending on how oxidized you know this thing is i was i've been restoring a barbell in my garage right now because i had to resurrect it from the dead because my gym shut um but you know like trying to get that back to to use and trying to get through the rust and all that so um see the gas works well but anyways um so it's definitely i would say by the time you get a piece of meat if you're not going to cook it within five days you should freeze it um and then once you thaw it you should use it within within two to three days that's that's going to be basic guidance don't wash chicken that's gross go ahead why wouldn't you watch wash chicken it splashes salmonella all over the place

ah okay yeah every piece of chicken you have has salmonella you mentioned you mentioned a pigment in the meat is we've kind of heard conflicting evidence before. Is meat ever injected with anything to give it a certain color or anything like that? Salmon is. Salmon most certainly is. Farm-raised salmon is white because they get that pigment from krill. But farm-raised salmon aren't raised on natural krill, so they don't get that red color. Beef does not.

When I talk about pygmy, I mean, I'm talking about the actual hemoglobin molecule. It reflects red light. So just by the oxidation of iron in it. So, no, as far as I'm concerned, concerned back in the day like way back in the day back at like eight 1900s day um they used to grind up me and mix it with like shoe polish and stuff like red shoe polish to make it look nice bright red but that was before there were any rules. So, um, but yeah, the good old days shine it up. Yeah. Give me some of that shoe shine. Yeah. Yeah. You said, uh, you know,

people buying like the manager special with the, you know, that has like a little bit quicker date. Um, you know, even when it's like something like milk, right. It's like the day of, or maybe the day yesterday, you're like, ah, should I, should i should i should be okay um the uh the date that says like freeze by or consume by is that like it or is that just like a really good recommendation it's basic guidance and these are based on internal shelf you got at least five more days yeah well i I mean, again, it's going to be a variability because even – I mean, okay, so you get sour milk.

Congratulations on your buttermilk. So that's going to be the problem. There is a gray area, and it's about how – I mean, because milk is not sterile, right? Milk is pasteurized, and pasteurization does not eliminate microorganisms it just reduces the total microbial load so if you start off with a very high microbial load and you pasteurize them well the higher microbial load start off is going to uh it's going to turn sour faster right that's something that had very low microbial load and was pasteurized,

that might stay good for a much longer period of time. Because we're trying to pasteurize them down into one, two microorganisms, two or three colony-forming units per gram, and these are viable cells.

But, the logarithmic scale of microorganisms they double you know so if you have four well all they need to do is double once you got eight and how long does that take you know if it takes and then if you're like chugging it straight off the juice you know like right off the carton then all the bacteria from your mouth are now in the carton too right so now you've introduced that microbial load and now you're going to increase that you're going to start to it's going to start to turn faster when i was in college i did the go mat like i was on go mat i drank a gallon of milk a day so it didn't fucking matter right so because it doesn't matter that

milk's going to get finished that day so i'm gonna carry it around all day uh yeah as long as i can drink it before they double to a you know a meaningful number i'm all right what about raw milk yeah well again not pasteurized right so the question is going to be is what is the microbial load going into it and there are other methods of reducing microbial load so i'm going to be about cleanliness of you know the utter when you're milking the animal there's a lot of things that people do i mean if i don't know if you've been a milking plant you know they torture i've never i've never had milk uh straight up from the cow that i can remember but my parents told me that they took me somewhere and i had it like

you know right right from the cow at some point. But like I've, I don't recall what that's like or what that tastes like or anything. Yeah. I mean, some people swear by it. They can only drink raw milk because pasteurization is going to change the protein structure for sure. So there's people that can't drink milk, but they can drink raw. Right.

And again, it's going to be about, it's going to be about how long does it take for those microorganisms to to flip you know to start turning back there's another part of that like for cheese for instance where you know because not all microorganisms are bad right they're okay they're just trying to eat make make a living. But for some cheeses, depending on the inherent microbiome of the milk, or the cask that the milk sits in to make cheese,

it may be able to out-compete whatever is in it. Those microorganisms or those pathogens can't grow. There's a play there um and if those organisms that are inherent to that milk come into the raw milk then it may be okay for a little bit longer but again you still have microorganisms in the milk they're gonna double they're gonna eat it

and they're gonna make acid because that's what they do. They break down carbohydrates and make lactic acid or whatever. And then that's what you feel the sour. Yeah. Since we're on the topic of milk here, I think Chris Bell's the one who told me about it. And he started drinking a lot of A2 milk and apparently he said it was, it helped his lactose intolerance. Why is it that A2 milk is so beneficial for people that have that? Do you know? Well, it may have less sugar

or the sugars may be in the same conformation that they were naturally in, that your body has an enzyme to process. So what could be happening is that after pasteurization or after processing, it changes the conformation of the sugar so your body's enzymes can't recognize it whereas if you drink a raw milk or a different type of milk that hasn't been as processed then your body may be able to recognize it but lactose intolerance is in my opinion less of a genetic thing and more of a conditioning thing because you would all know if you stop eating pizza for like a month, and then you eat pizza, you've got a pizza intolerance too.

Right? Like what's going to happen after you eat that pizza? Oh, big old. All hell breaks loose. Yeah. Right. But the same thing is going to happen with milk. So like you said, oh, I'm lactose intolerant.

It's like, yeah, because you drink milk like once every six months right but if you start very slow and you build that tolerance back up and you make your body understand that it's going to be producing this lactase enzyme more often it can ramp up to that it's just like or if you you know you eat like

carbonite remember DH kefir's carbonite with like you go through it and you like you can't you know you're not eating like or 30 grams of carbs or less and then that carbonite you chow down like you get it hard like sour patch kids all night and then your body's like oh fuck i forgot how to make insulin and then your blood your blood sugar skyrockets through the roof and then you go and do a little buddy diabetic coma and you fall like everyone here has experienced that yeah you know exactly what i'm talking about so um you know it's about but if you after that like you do a little bit of carbs a little bit of carbs a little bit of carbs yeah carbs might make you more tired because your

blood sugar is higher because your body can't process the carbs as effectively because it's not insulin. But it's not going to be as traumatic. You can get back to a point where you can eat pizza every day and not pass out or shit your pants. Have you personally tried the carnivore diet? So I haven't yet. So I've done keto. I did for forever like i was just

doing keto for forever anyway i've done a lot of intermittent fasting um i haven't switched all the way over to the carnivore sometimes i felt like i was when i was when i was keto how does the low yeah how's the low carb stuff uh work for you um doing strongman? Does it work okay? It's fine because there's no aerobic work. It depends on the contest. I won't say that. It depends on the contest. Like if there's going to be a lot of moving events, yeah, I might need some cards online.

But for the most part, strongman is going to be very anaerobic. As long as you have a good creatine level, you should be pretty square. What I will say is, you know, I think every strong man out there does keto for like the week before a contest because they're trying to make weight. Right.

And everyone knows that. I mean, that's the one way to make weight. You cut out carbs for a week and then you water loads. Right. And so it's unfortunate because that's what i see uh all these testimonials about like ketogenic guys like i lost nine pounds in the first week like of course you did of course you did that's why everyone does it

right before a contest because i'm gonna compete in that level weight class uh you know but you know i haven't tried the pure carnivore diet like again i i'm fairly certain that i've been there at one point or time or another when i was on when i was doing keto it was like bad keto where you don't have enough fat um because i was working at the uh the meat processing plant and it's very easy to just cut off a piece of meat or get some trim and throw it on like a little skillet go for it so that was that was every day uh and you do that early in the morning and i was so i come in early in the morning to get these tests started then i come in late in the afternoon to get these tests pulled out and that's

what you do you go grab a pack of sausage you go grab uh you know some trimmed ribeye or whatever or some ribeye trimmings and you make a little make a little meat salad are you able to do your uh strongman stuff now or is it uh you know strongman is very particular with the types of apparatus and stuff you have do you own some of your own stuff or how are you getting it done yeah i've been collecting garbage for i don't know 10 years so um i still it's all spread out though so when i uh moved to chico like i started collecting a lot more and then i started hooking up with a bunch of other guys who were interested in strongman and getting them trained up and we all started competing together and stuff so now all my equipment is all spread throughout california because when i moved it didn't take a

lot with me but put some of it at at Ron's gym, Ironborn Strength. So some stuff's there, some stuff's at just people's houses now. There's some at like a CrossFit box at Dixon, and then still some at Chico. So, you know, I've got what I need to continue to train right now. I've got one of uh competition beast medals racks where the hydraulic jacks fail so i've got a set of those just to bar every condition that's a bunch of weights so i could do most of the things what do you think's next uh in terms of uh like where the country will go you think um you think they'll kind of let some people go back to work and they'll kind of roll things out in stages?

Or do you think maybe we will embrace like herd immunity? Or, you know, what are your thoughts? You know, we're going to have to embrace herd immunity eventually. That's the only route forward. I mean, because what we just live like this forever and hope that, you know, every last person doesn't get it. Live in fear of a goddamn RNA virus. I've been hiding under my bed. Well, your bed's bigger than mine.

So as far as the country's decisions, it's hard to say what they will say, what they'll want to roll out or what their plan is to do. But every day people lose jobs. You know, there's a direct correlation with, you know, suicide with job loss. You know, people get fearful regardless of the federal programs. If they don't know about the federal programs that are out there to protect them, we have people who started businesses and now are forced to shut. They don't have six-month expenses

built up to try to strengthen their business along because their landlords aren't stopping rent. They might defer them, but that's still months upon months of lost revenue.

Especially for small businesses that are just getting started like we've you know and it caught us at the boom of the economy like it was never it was never a better time to you know get shit rolling um and now you've seen people get their legs cut off from under them because they're deemed not essential you know um you know me and me and mine everything i do is essential because it's important to me and my family. So, you know, it's none of the federal government's business what I do on a daily basis. They're going to have to start letting people out because otherwise they're going to start to revolt. We should have already started to revolt. But it's just going to get nastier and nastier as time goes on.

But it's just going to get nastier and nastier as time goes on. Movie theaters are going to be closed. Restaurants are going to be closed. People want to get back to their resemblance of life. And what I'm seeing now already is, because two weeks ago, people were literally wearing trash bags, gloves, and masks. That's no joke, like wearing trash bags. I can promise you all, it doesn't contract itself through skin. It's the mucous membrane, so you don't have to

worry about it touching you. And it dies on your skin within 20 minutes. So just don't touch your face. That's something we should get into later, or I can recap on after this. But I think they're going to start to open it back up because a, you know, president's not going to want his legacy going into this election to be, uh, not only did I build the biggest economy, I right-handedly destroyed it. Like no one wants that. Um, so he's going to, I'm sure they're going to try to push to open it,

but that's those are the questions that people aren't really asking. It's like, what's the loss of life? They're hard questions. And some people say, oh, no one loss of life is worth it. Okay. But what about the guy who loses his job and commits suicide because he can't support his family? I mean, was that worth it? And no one's willing to have that conversation.

They're putting them in two separate boxes, but they're not. You know, it's all very connected. And I hope that we can see that and make some informed policy decisions based on that. Right. Instead of putting our head on the sand. Very well said. I agree. But one thing I did want to touch on was the so surface surfaces

we've seen a lot of um there's been a lot of things published recently about how long this virus can survive on surfaces and a lot of that is pre-peer review So it has not been peer reviewed yet. It's been released under what's called like a bio archive or a med archive. And these are pre-print journals before peer review. So you're seeing these things being touted by like media about, oh, this virus can survive on X surface for seven days.

That's a really terrible misconception. And when you look at the data and the science behind that, I think that's a gross overestimation. What people are doing is that they're having a deposit of the virus and then they're measuring how long the RNA is there. How long the RNA is there has no bearing on how long the virus is infectious right just because the rna is still there doesn't mean it can infect you what they've been doing is they've been using uh nucleotide so nucleotide based assays so like pcr

and stuff like that instead of what they should be using or plaque assays sobased assays, so like PCR and stuff like that, instead of what they should be using, or plaque assays. So plaque assays are how you tell how many infectious viruses you have on a load that are still viable. And then you can determine, like, okay, this virus needs X amount of virions in order to infect a person. So those studies take a longer period of time and we don't have that data yet so you know people release it like oh the rna stays on the surface for like seven days like that doesn't mean anything um there was research from like five

years ago about other coronaviruses that are far more realistic and because you know we weren't in a pandemic and the people weren't trying to get stuff published as fast as possible. So the data is likely far more reliable because they use these black assays and they weren't under this time stress crutch. So what you're seeing now and what the actual infectivity length of time is, is likely half. In a lot of cases, it's way shorter than what people are putting out now and depending on the surface you know like brass copper you know the thing dies

very quickly you know every couple hours it has a half-life so it decreases by half again skin 20 minutes you know you have you have enzymes on your skin that kill that break apart viruses you have rn aces on your hands that destroy rna uh and that's i think that's also one of the reasons this has been such a pain in the butt to you know study is because it's an rna virus rna is very difficult to deal with instead of dna dna is very strong rna sucks yeah i mean and it also brings up uh the point of of staying healthy i mean you know if you're if you're staying healthy and your body is functioning the way that it's supposed to um it doesn't appear that this virus can do much to you you know if you're if you're have a strong immunity and even even in terms of your mitochondria, isn't your mitochondria made up of RNA as well?

Or am I way off on that? Right. Well, it's made up of bacterial DNA. So it's actually circular bacterial DNA. So mitochondria used to be bacteria. That's why they have their own separate DNA. So there's something that goes back. It's called endosymbiotic theory is when, you know, whatever we were at, you know, millions of years ago before we evolved into whatever we are now.

We were like, hey, that's super tight. That little bug makes energy. I'm going to eat that or, you know, I'm going to try to get that apart of myself. And they did. You know, we were able to successfully do that and incorporate that organism's dna into ours but when you look at it has all the hallmarks of a bacteria you know it has a double you know has a cell membrane it has uh you know the internal circular bacterial dna which is the hallmark of bacterial dna is circular whereas we have it in chromatin, chromosomes. So all these different hallmarks of this mitochondria are it's a separate DNA.

But I don't believe it's made of RNA. It may communicate in RNA as far as sending messages and things like that. But yeah, mitochondria are a fascinating organism. You're right. Yeah. Mitochondria are a fascinating organism. You're right. You know, you, you, you did mention something that I think a lot of people, because people are trying to take precautions. They're buying gloves, they're buying masks, they're having hand sanitizer in their cars.

But you mentioned seeing something funny in a grocery store. Someone had a glove on and they were using their phone and, you know, it defeats the purpose. So with that being said, what are the basic things that people probably aren't thinking about when they're trying to take these precautions with all of the different things that they have at home to try to keep themselves safe from this virus yeah um so there's a lot of people staying inside you know um first of all i don't think that's a great thing outside is much bigger right like you know if you're inside with everyone else in your house

as long as everyone's you know well that's okay but you're all breathing the same air go outside you know outside it's much bigger land um but you know another thing is you can't sanitize dirty hands so i see a lot of people you know just put sanitizer on their hands you know if it's not going to be able to penetrate dirt and rime and things like that, you have to make sure your hands are clean in order for sanitizer to effectively work. And then there are making sure that you're using approved sanitizers for this specific virus. There's a lot of, now they have a big list out because there was nothing approved for this virus. And some of the common ones aren't technically approved.

They may work, but they might not be exactly approved. But anything you're going to be doing to make sure that common touch surfaces are cleaned regularly is going to definitely help. So as far as wearing masks, reusing masks for a long period of time, not really great for you. You know, hospitals are under droplet protocol and not aerosol protocol. So droplet protocol is very different. Aerosol protocol requires N95s.

Droplet protocols require just face coverings, right? But we've been overly cautious and very safe about using N95s. And that's because we didn't know. We don't know if it's completely aerosol or if it's only droplet-driven. It seems to be only droplet-driven. That's what I've seen. The doctors I've communicated with, that's what they're operating under the guise of. If they have a N95 mask, great.

But if they don't, it's not going to keep them from treating the patient. They're going to use a different kind of covering something like that and then you know just you have to be cognizant about again touching your mucous membranes and then transporting keeping your nails nice and trim because bacteria likes to hide under there or bacteria and viruses. So, uh, and then again, try to stay healthy. There's been, uh, the,

there was some data on vitamin C, which wasn't very good. Um, some people had, uh, they tried to make a dose vitamin C on some sick people and made it worse. Um, so that's not to say you shouldn't eat.

Be a man, or an orange or cutie, right? Cause they're delicious and they have other things that are good for you just don't megadose right don't think that megadosing vitamins is the cure to cancer because I think people think that sometimes but yeah

again as long as you can keep your hand contact surfaces from introducing your mucous membranes I think you're going to be alright as long as you can keep your hand contact surfaces from introducing your mucous membranes, I think you're going to be all right. As long as you clean and sanitize, wash and sanitize your hands pretty regularly, you're going to be okay. And then give people professional, personal space. Any space that you would grant people in a professional setting for someone that you're just meeting or having a meeting with, that type of personal space should be sufficient. As long as you're not getting Joe Biden on it and sniffing people's hair,

you're going to be far enough away that it's not going to be a problem. Maintain that social distance. But here for facilities facilities we've separated you know we've reduced shifts so there's they can maintain the distance from people sometimes women's hair smells really good though so right it's got to give it a sniff a secret sniff yeah right um yeah you got to be more subtle what can you do try not to do it on television so or at a podium like what can you do try not to do it on television so or at a podium like what can you do but yeah those i mean those are the basics um you know again make sure you're washing your hands

make sure you know if you have sanitizer hand sanitizer great but make sure you wash your hands you wash your hands effectively the soap so in order So in order to dissolve the – sorry, you hear my sheller. That production crew gets a little rowdy. So as long as your soap is effective, I mean, you've got a good lather, it will break apart the caps of the virus, and then you'll be left with raw RNA. Raw RNA isn't infectious. and then you'll be left with raw RNA. Raw RNA isn't infectious.

The RNA needs the virus capsule in order to help invade and infiltrate a cell so it can hijack your cellular metabolism, your cellular functions. So soap can work. Make sure you wash it very well. Just take care of yourself. Switching some gears here for a second, and work make sure you're washing very well um just take care of yourself switching switching some gears here for a second um what what are your thoughts on uh you know i i've been seeing like some different people post some different carnivore style uh like memes and stuff like that where we'll say you know that if you have if you have kale you know has this amount of vitamins in

it but then you can only absorb this amount. But from a cow or from a ruminant animal, it appears that you can absorb more. And I've been kind of saying this for a while, and so has Stan Efferding, that we choose to eat those kinds of animals to get our vitamins and nutrients. Those animals are eating vegetables for us in a sense. They're eating the greens for us. What are some of your thoughts on that? You know, I just go back and look at the body plan of a human, that digestive tract of a human being, and then the genetic repository we have.

Do we have the genetics that enable us to break down plants? Do we have the genetic repository to break down meat? And the answer is yes, we have the genetic repository to break down both. And we have the body plan that's built to predominantly break down meat with vegetables. So, and that was, you know, when you look, think about evolutionarily, evolutionarily humans did not evolve in the wonderful, amazing, I'm going to go to the grocery store and buy as much meat as I physically can, put it in my freezer and eat it every single day. That's not what happened. We survived.

So I think there's always misconception that human evolution was driven based on performance, and it has not been. Human evolution has been based on survival and how many kids you can have. So I would say the most optimal diet is the one that skyrockets your sperm count, right? So whatever – if you can track that and you can figure out whatever diet that is, that's probably the optimal diet, right? Cause, or that's what, you know,

humans have evolved for not to say that's optimal for performance. Um, but that's where fitness is. Fitness is about, you know, procreation and moving the species along. It's not about who can run the fastest and who can jump the highest, whether,

you know, we use that as a tool to, you know, to weed out people and just like mates, but at the same time, it doesn't really have the exact bearing. So, uh, I think, you know, our, you know, our large intestine, small intestine, our, our micro, our microbiome, the way it is, the way it is built, um, or the core microbiome at least seems to be functioned to break down low grade, uh, easily digestible fibers.

It's not like a ruminant that's built to digest, very difficult to digest fibers. It's built to break down easy, easy sugars. For instance, like crouton, right? Like the whole-leaf capsule. So that's like a dual effect right because it's a smooth muscle relaxer it's an opioid it's in the opioid family so it's a smooth muscle relaxer so you're gonna you're gonna poop less but you're also introducing a ground up leaf

right like into your so if you're like me and you try to do everything over the top and take as much as that as you can in the day right you're not going to have a great time. Um, you know, your, your body can't break it down. So, um,

personally, uh, more of a fan of the tincture and stuff like that. Uh, the potion, right. More along my guidelines. Uh,

it's, you know, especially like on a carnival based diet, if you're going to have the depletion, um, uh, if you're going to have the depletion of your microbiome, which is going to happen because you're not feeding them, so you're going to have less of them. They're not going to be able to break down even less of the fiber.

I would say carnivore, go with a potion in that case because at that point, you're all good. But I think the body plan for the humans is definitely it's split i you know if we if we all we had was a stomach and a large intestine there'd be no problem that we'd only meet right um but uh i don't think that's i don't think that's the case yeah i agree 100 with what you're saying even though I've been a huge proponent and huge fan of the carnivore diet. I mean, it's quite obvious that we were made to eat additional things other than just meat. But once you start veering off of what's natural to us, what's here on this earth for us, uh, that's not, you know, massively, uh, produced or altered or messed with, uh, then I think that's when we, we probably start to maybe go down the wrong, maybe go down the wrong road, you know, so fish, chicken, pork, cow,

buffalo, you know, elk, all that kind of stuff. And then, you know, you follow it up with some fruit and vegetables and your, and maybe some potatoes and some rice and stuff of stuff. And then, you know, you follow it up with some fruit and vegetables and your, and maybe some potatoes and some rice and stuff like that. And pretty much good to go. Right. Um, and again, in like potatoes, for instance,

yeah, we weren't built to eat potatoes. No, we, it took years of domestication and changing potatoes. So they wouldn't kill us. Right. So all in most of the vegetables we see today

like um like broccoli you know broccoli cauliflower mustard it's all the same damn plant it's just been changed by humans time and time again right so if you're telling me that humans evolved to eat mustard seed i doubt it you know what i mean? But can we? Sure. Why not? You know, there's a lot of great things in broccoli. Like, so farafins and things like that. But, you know, whether or not the human body was built to eat broccoli, I don't think so because broccoli is a, you know,

broccoli was engineered by humans through breeding. Could you say the same thing about cows? Sure. Cows are older, though, right? They've been around longer, right? Right, and that's the difference about breeds. It's like dogs, right? If a wolf looked like Daisy, she'd be eaten or dead.

I don't know. That's not a great body type for a um unless they're hunting like mice and stuff which she might she might be a good you know tunnel rat so uh but yeah you definitely we've domesticated cows to fit to suit our needs and fit our basis but at the same time if you're again the genetic body plan for a cow is very similar to what it was so if you can feed the animal when it's you know evolved to eat over time and you can you know that's end result should be very similar right so if you feed grass-fed cow right you know free-range cattle um that end result to a cow a thousand years ago probably gonna be the same so you know you mentioned pork actually and a lot of people um are scared of the

way pork is like there's some fear behind the way it's it's it's processed and put on shelves um and like undercooking pork in some cases um Can you talk to us a little bit about that? Because like, honestly, I don't know. I like from all the ways you've talked about storing meat. I know I've broken those rules this past week. I've done this so much so many times. I think my stomach is like, I don't know. It can handle things.

But yeah, can you talk to us about pork a little bit, please? Sure. I think one of the main shames is that people are so afraid to uh you know they're afraid of over undercooking pork i think that you could uh you know spare a couple of degrees on pork and the main concern for that was trichinosis um from a parasite trichinella so um which was very common in pork and so if you undercook that then you could know, get trichinosis.

You know, that was for most of you. That was before we have the domestication of pigs now. And then pig raising being in biosecure facilities. If you've ever been to a pig farm, that's what it is. It is a biosecure facility. You may not enter a pig pen without having being decontaminated and you know checked in and you know register um there is a huge uh surge to try to protect the pork supply and a lot of a lot of other concerns that porks are very similar to

humans and they can succumb to a lot of different illnesses. It's not like, you know, you don't see a cow get sick, right? A cow doesn't get, you know, a virus and stuff like that. Cows are pretty robust. You know, they might have some issues with rumination, you know, pH, things like that, larger scale issues. They might get infections in their skin or their hooves and things like that. But cows don't really get very sick pork gets sick so you know cow or pigs tend to get viruses they tend to get you know

parasites they're you know down on the ground they're pretty much scavengers so as long as you're controlling their environment here in the u.S., the pork supply is extremely safe. It's very robust, biosecure. I don't think there's any issue with the pork supply here. So I'm getting my knockdown to have my meetings here. So I might have to let you guys go here in a few minutes. You better get your ass back to work there, buddy. i know it so it was great having you on the show uh where can people find you uh you can find me so i'm on instagram white coat blue collar um or if you're interested and have any questions

just shoot me an email at strongmanbrook.gmail.com um that's mostly it. Again, I try to stay under the radar so people don't find me. But if you have questions, feel free to shoot me an email or something like that. Real quick, can you tell us what the hell Spam is made out of and why it's so delicious? I don't know. They made that like 100 years ago, and I think they're just shipping it. So I don't think anyone knows the original recipe. I think everything now is still made from 100 years ago, but think they're just shipping it. So I don't think anyone knows the original recipe. I think everything

now is still made from 100 years ago. But it's still good. So that's why it's so hard to find now. Such a hot commodity in Hawaii. I have no idea what's the span. Nobody seems to know. That's okay. That's part of his allure.

It's a delicacy these days. Got some protein. That's all you need to know. Alright, Charles. Thanks a lot, man. Have a good rest of your day. I appreciate it. Thanks a lot, man. Shit, that was great.

Yes, it was. Man, professional smart guy. Amazing amazing he hit up a lot of good points i thought you know like real talk i think um and potentially you guys may have too i'm pretty sure i've built up some type of a gut immunity because i have eaten so much bad beef man like i just cook it i eat it and i don't know i think my stomach's used to bad beef yeah you guys definitely have a much stronger stomach than i do but even with that said i've developed a lot uh stronger uh gut whatever you want to call it as well because i i just know like in the past like even like lately since we've been home i've been able to cook eggs you know and before i had

to have them scrambled or else you know it kind of get a little jacked up and then i could do like over medium and i could do over easy and now i'm doing sunny side up like you know as runny eggs yeah and it's not like i'm not like i normally have really terrible gas and like it's just you can it just smells like hard-boiled eggs are shooting out of my butt you know it was bad now not so much so you know things are getting better and i could just see your face the whole time when he was talking about uh food poisoning and you know all this nastiness here because i could see like some of the scenarios going through your head like, oh my God, I dropped that on the floor and then I just licked my fingers and ate it. Bruh.

The amount of times that I do stuff like, the amount of like, I'll take a pork belly out of the fryer and then, you know, some of it will drop on the ground, but oh, caught it. Five seconds. We're good. Eat it. I think everyone's having the realization now with just washing your hands. Because I know like just handling some of the some of the food that I prepare here at home,

it's kind of like that where I would salt one side of the steak, flip it over, salt the other side. I remember just either wiping my hands with a napkin or just running them under the water for two seconds and then drying off and being like, all right, what else do we got? And then putting my hands in other things. And now I stop everything and I'm like, hmm, no, let's happy birthday. You know, do it for 20 seconds. I've always been a little grimy. I think, you know, that I always have been a proponent of like, you know,

sucking all the germs that you can and let your, let your, uh, let your body get used to it. But I, you know, I am washing my hands more, but I mean, I used to just not wash them at all, you know, and some people might find that to be gross, but I, I have some practices that I think people would think are disgusting anyway, just like the way I cook and stuff. I'm not going to like, I mean, I will wash my hands before i cook something um that's pretty you know normal but even like uh using like bacon grease or using fat that was previously in the pan and like stuff like that i don't have any i i don't even i don't even know if that's like if it's not good but like i've just i've been doing it for years and it never it never uh it doesn't seem to bother me

i mean maybe that's how the food tastes good. Yeah. Yeah. Like in, uh, you know, you get your cast iron pan all like gnarly and stuff like that. And it's good to have it kind of build some, some gunk up on there. Or even like my wife wipes down our, our skillet thing that we have. And I'm always like, Oh man, I had that. Perfect. Now I gotta like start over. And she's always spraying down the counter with some sort of anti-whatever. And I actually, I've never liked that stuff. Even like she has like, you know, smelly stuff everywhere in the house, you know, that are plugged into the fucking wall. I unplug them all the time.

And I like I put them somewhere else. And she's like, God damn it. You unplug this thing again. I'm like i put them somewhere else and she's like god damn it you unplug this thing again i'm like i can't deal with i can't deal with that smell of that stuff she's like it smells pretty it smells good i'm like no it's like it makes me crazy yeah i can't walk anywhere near like a um how a bath and body works or something like that like that smell is just way too overbearing but uh in regards to like using like like bacon grease and stuff uh my father-in-law puts some of the bacon grease in with refried beans yeah it is insane it is so good yeah he's just a genius that's all he's yeah he's really good

at cooking he's next level let me ask you guys if you did this as a teenager because i just remembered i don't do this anymore as an adult um but so after you know you go take a dump wipe i just be like, oh, good. Run out. Just run out the bathroom. Quick thumb test. No smell. Run out. How much poop could possibly be on there? No one's shaking and seeing this hand anytime soon.

I don't do that anymore. I don't do that anymore. That's great. I was a teenager. I was young. That's terrible. I think we all do gross stuff though like you sniff something and then you just put it on you're like yeah this is probably absolutely or like eating like we were talking about eating meat that's like old like how many times have you did you start eating something you're like okay that definitely is a little

bit off and then you sniff it and it's still kind of off. And you're like, this is off and you keep eating it and you're like, ah, fuck it. Yeah. You just go through with it. Cause you're like, I don't want to waste this. Like, what am I going to do? Throw this out? Yeah. I do that with, with ground beef, you know? Cause like I'll cook like a big old, you know, amount to that way I can have like meals for the rest of the week or a couple of days then towards the end i'm just like like ah man it's right on the like okay i'm gonna eat it this last time and then that's it but then yeah you look at the tray like see what's left and just thinking man i don't want to waste that i will say though that when it comes to steaks

if i if i can smell it a mile away i will not touch it yeah and it sucks too because i seem to have like a pretty heightened sense for that so when stephanie is eating something i can be like don't touch that it's like what are you talking about i'm like that's spoiled like how do you know my sense is tingling i'm like i can smell it from over here and you know by then it's already too late she's halfway through i remember going to a restaurant like one of my most hated things is to send something back you know like i just i don't i don't know like you you should get what you pay you know you should you should get what you want you know so there's a lot of times where i've ordered steak and gotten chicken and just kept my mouth shut and just ate it because I'm just like I don't I don't want to bother anybody you know but I've gotten steak before

where it's like it's kind of clear that it's on its way out you know it's like this this one this one's not intentionally aged you know this this one is just like past its due date by a few days and they were like I just cook it a little extra and this guy will be finer throw some olive oil on there and he won't, you know, he won't notice. And I remember at one restaurant in particular, I was like, um, I was like, there's just something doesn't taste right with this. And the lady was like, well, you ordered it medium rare, right? And I was like, yeah, no, that I was like the temperature, like the way it's cooked, it looks fine. But the meat just, and I was trying to just like,

not say that the meat's old. I'm just like, it just doesn't, it just doesn't taste right. It's not appetizing. She's like, well, did you, did you order the right cut or something? Did you order the wrong thing? It's like, like all over me. And I was like, no, I was like, it's a New York strip. That's the one I ordered. You know? And I was like, well, I was like, it's a New York strip. That's the one I ordered, you know? And I was like, well, I was like, can I just get something different? And she's like, you know what? She's like in the kitchen.

Sometimes they, they screw things up. She's like, I bet you someone. I'm like, why, why are we like, why are we blaming? Like, can, I'm just not, I'm not happy with what you put in front of me. I would like to try to get something else. So can we just figure that out? And then also if you're blaming the kitchen, like I don't want to come here anymore but first of all you're blaming me i really don't want to come here but if you're gonna be blaming the kitchen i'm gonna be like oh yeah i remember that spot that's where they mess up all the time because

that's what the uh waitress told me last time you know and you're just like can you just say oh my god i'm sorry that you don't you don't enjoy that what what can we do to to help now leave it at that yeah yeah god damn lady yeah that's pretty bad yeah but i think my like heightened sense for like finding or sensing spoiled meat goes back to a time at a restaurant when i was a kid and i had ordered some like some ribs or maybe the little riblets and within my first bite i'm like nope these are bad and then my dad's like you know of course this will tell you a lot about who my dad is you know he's like quick i'm playing just eat it i'm like no dad like this is gross like i need to send them back he's like you're not sending those back you're gonna eat it i'm like i'm not gonna like and then

my mom you know she smells the place like oh yeah those are not good and my dad's like fine take mine and i don't remember what he had but he gave me the plate. She's like, ooh, yeah, those are not good. And my dad's like, fine, take mine. And I don't remember what he had, but he gave me his plate, and he's like, I'll eat him. Dude, he was so sick the next day, but he was not willing to admit that, like, I was right and he was wrong. He's like, yeah, those are probably the worst ribs I've ever had. They were so spoiled.

I'm like, why didn't you just say something in return? He's like, I'm not going to send them back. I'm like, oh, my gosh, dude. let me ask you guys this mark and andrew um for individuals that you know they're eating a steak and they don't really know what to taste for because honestly i don't know if i could know if my steak is old i think i'd just end up eating the whole thing to be perfectly honest and be like, that was kind of interesting, but different. What do you, what do you look for on the palate? Like what is, what is the key? I think I could smell it and tell you right away, but if I were to, after it's cooked or when it's raw, after it's cooked, definitely. Yeah. I'm

sure if I've tried, I could figure it out beforehand. beforehand um is this will sound weird because i've never taken a a bite of moldy like a moldy two by four but it kind of reminds me of that like almost like a little bit of like green i think mold i think mold is a good is a good word for it it kind of tastes the way that some things that have gone foul smell um but but not like not not brutally bad like not not like where you're like oh my god i'm gonna barf all over the place it's just a small tinge i forget what the taste is that they call that it's it's not a mary or something or i forget what it's called but there's there's like six taste buds or, I mean, I could be fucking all this up. I don't remember, but you know, you got like salt and sweet.

There you go. That word. Oh, okay. So you have like salt and you got sweet and you have that, that, uh, flavor profile as well. And that's, that's like age stuff. That's blue cheese. Right.

So blue cheese is, is a perfect example of, of that. Like if it, if there's any resemblance of, you know, and blue cheese stinks a perfect example of of that like if it if there's any resemblance of you know and blue cheese stinks right you get it out of the package you fucking reeks so um if there's anything like that going on that's that would be that would kind of be your your red flag right there yeah it usually follows the taste of like everything so you take a bite of a steak you get you know saltiness you get like a little bit of meat and then there's just something behind it where you're like like that that kind of hit me like like uh when somebody like takes your air out of your stomach you're like like what was

that and you're like nope that's that's not normal has a little wang to it yes wang is perfect you know because there are times where it's like kind of like what i was saying how it's like has like that moldy like like just old bark even smell to it and then there's other times where it's like whoa that was a little sour like a little little twang you know like work just said yeah i'm about to go cook two uh two packets of ground beef right now and sema i know i know a little bit of what it's like too. Cause I remember you mentioning this before and this, this has happened to me as well. You had like a bad nitro one time, right? A bad nitro cold brew. Yeah. It was like real sour or something.

And you just, you took a sip and you were like, that doesn't taste right. And you take another one and you're like, no, this is not right. And it's like, it costs you five bucks. So you're taking another sip, but you're just like, damn, something's just off. And that's kind of the only way to describe it. It's like whatever normal properties it has, it's like just off for whatever reason. I love that we all can taste it where we're like, hmm, let me try again. And you're like, no, it's definitely.

Well, what about when you invite someone else into it? You're like, hey, man, I'm like, there's something wrong with this. You've got to smell this thing. And someone else comes over and smells it and it stinks and then you got to invite someone else over to smell it and you got to invite someone else over to eat it it's like why do we need this big like consensus you know yeah at one of the restaurants that we went to when we were in la it like i i didn't know so like we got one of those whatever how many day aged steaks. And towards the middle, it was getting a little funky.

And I just remember like, fuck. Man, I really... Because it was like a tomahawk or something. And it was really good on the outside. But then towards the middle, for some reason, it started getting really funky. And I'm just starting to get a little nauseous because the wind was coming through. And it would waft the air. And like I said, I'm just like like starting to get a little nauseous because like the wind was coming through and then like it would like waft the air and like i said i'm just like hyper sensitive to that and i was like like get this thing away from me this is not good oh man it's real bad you know real quick switching gears yo i just took a run the other day and my calves are dead

and this was a two i don't know if i just told you no i didn't tell you guys i told andrew this morning it was a two and a half mile run walk and me and my girl we were. And this was a two, I don't know if I just told you, no, I didn't tell you guys. I told Andrew this morning, it was a two and a half mile run walk. And me and my girl, we were taking it easy, dude. It's not like we were going that hard. We were taking it easy the next day. And today my calves are on fire. It's crazy. Yeah. Just, uh, you know, not, just not, not used to certain things. Right. And that's, that's why I've been trying to have a little bit longer progression. I'm sure I can make a lot faster progression with some of my what i'm doing but uh just really taking my time with it i did some uh some stairs today and uh shit man that felt really good threw on the weight vests again and um basically just you know stairs Basically, things like stairs, things like lunges, anytime I'm able to get just a small break in action, then I'm able to do pretty good.

But when it's cyclical is when I do really, really poorly just because I'm not that good at that yet. I'm not that good at that yet. And so, um, something like hitting the stairs up was perfect because, you know, it's, you're putting a lot of energy into, you know, one step at a time, you know, and then the way that these stairs are, they're, they're short, choppy steps. So I was taking like two at a time. And then as we got to the, the ones that are longer stretched, I kind of ran those a little bit. And by the time I walk back down, I'm recovered every time, you know, and it feels, it feels, it feels great. It feels perfect. But like I'm saying with running, man, running is, is, uh, running is brutal, but, you know, I'm starting to like run these hills a little bit more and that's starting to feel a little

bit better. And it's, it's fun. Like it's an amazing feeling when you start getting better at something. And, uh, that that's kind of feeling when you start getting better at something. And that's kind of, I mean, I'm enjoying it. I'm going to run twice today. I ran earlier. I'm going to run again because I'm kind of having fun with it. And I do need to hit up the weights, but I figured it hasn't even really been that long since I've done anything with weights. It's not nearly as long as I think. Like in my head, it been three months you know but it's only been probably like six days or something you know yeah is the uh is the beach over there is it still open or did they close it down the beach is closed some of the trails and stuff are closed there's actually a girl that's been she's been running so there's the golf course is like right

here and this golf course has like these like little hills and then it's flat and it has hills and it's flat but you're not allowed to go on this golf course at all unless you're golfing and um you can't even like people get pissed you can't even like cut through or they don't they don't want you on the golf course at all for for multiple reasons i mean they want you to get hit with a golf ball for one um but also they just don't want yeah especially people that are people that are renting here they don't want them haphazardly running across the golf course and stuff like that but there's obviously no golf going on right now so this girl goes out there and runs every day and she she gets yelled at every day by all these old people like an older person or there's some older people out here yeah that are

like trying to make her stop or whatever and so i saw her walking um earlier today and i was like hey i was like i were you i said were you getting in trouble by those older people and she was like yeah she's like you know they don't they don't want me running on the golf course she said they are they said that i'm tearing up the golf course. I'm like, are you wearing like football cleats or something? Or, and I said, you know, the funny thing is, I bet you that none of those people even golf, you know, they just, they just, they have nothing better to do. They're just like cooped up in their house and they're like,

who's this young person out there running? Get off my lawn kid. Hey, you guys, you guys know what's cool though um who's that guest that we have coming on soon the guy that's the swimmer um and he like broke some record and he's super jacked still it's the british guy oh oh edgley edgley oh ross edgley okay so i think it's dope first off that number one you're taking up running right now. And you're maintaining good size. And then there's guys. And Ross is jacked. He's super.

He's fucking jacked. His shoulders and his arms, everything's still all bubbly. It doesn't make any sense. But the really dope thing is that I think a lot of lifters are scared of doing these types of activities because they're going to lose their gains and their muscle. But we got all these examples of like, just athletes that are doing these cardio components, and they're still pretty damn strong. And they're still really jacked. Like you can do this stuff, get healthier and still keep your muscle. It's not going to waste away. You know what I compare it to a little bit is when women say, I don't want to get too big, right? When women say, I don't want to get too big, because it's like, hey, you could work really hard, and it's going to be very difficult for you to get big. And I

think the same is true with conditioning. It's like, if you're listening to this right now, and you're a 275 pound power lifter, it'll be hard for you to do conditioning work that's hard enough that would, like really negatively impact your muscle mass. And I don't advise that anyway, like you should do stuff that's like, if you're just not used to having your heart rate, um, and heart rate monitors a good, a good idea, especially if you just never done this kind of stuff before, but if you're not used to having your heart rate above one 35 and more in like the one 45 range for minutes at a time, then you need to take your time getting used to it. And if you take your time getting used to it,

you're not going to lose muscle mass. But if you were just all of a sudden out of nowhere, be like, Hey, I want to start running 10 miles a day. I think naturally your body would start to, you would, you would, you would just want to weigh less. It would just make more sense for you to figure out a way to eat a little bit less, but it doesn't even really mean that you have to lose muscle mass i mean i and i and i don't think anyone is going to you know

automatically switch over to doing something so drastic so i like what you said there because that is the truth of it it's like if you're if you're throwing in a modest amount of of uh extra activity and you're trying just to we should all be training our heart. You know, it's just, I did it throughout my powerlifting career. I always would drag the sled. I'd always do something like that. It's, it's just something I got away from for a while and I just wanted to kind of get back into it. And it's not like, it's not like my heart wasn't training when I was doing some cardio training

for bodybuilding. And it's not like it wasn't being trained when I'm lifting. It's just that this is specific. It's just just way you guys know what i'm talking about there's a way different thing when you are training with with uh specific intentions but yeah losing muscle mass i don't think anyone has anything to really worry about that unless unless you're a thinner athlete and you have if and if you have that base as a endurance athlete then you might be it might be in your best interest to try to do more time stuff try to do stuff that's more uh sprinting um friendly you know more explosive stuff rather than uh rather than the longer duration stuff because you're already used to the longer duration stuff you're probably pretty efficient at it and um you know if you want to try to hold on to some

of that muscle mass and i just advise everybody to do a run walk because i think that's the simplest thing you know run and walk and just prescribe it for yourself you know just say i'm going to run if you really suck at running say i'm going to run for 15 seconds and then I'm going to walk for a minute and I'm going to run for 15. Repeat. You know, if you can do that 20 times on a run walk, that's fantastic. You don't have to go fast. You don't have to be in a hurry. Just do as shitty as you need to do it.

Just get it done and try to do a little bit better the next time. Yeah, we were doing like run the block, walk the, across the street, run the block, walk across the street. And it was chill. Like we were sore, but it was, it was nice. Did she try to take you out at all? Like at the knees or anything? She tried to kick you or anything? No, she didn't. She didn't. But, um, I like she, I had her keep pace.

So I had her maintaining the pace that she was able to maintain. And I was acting like, Oh, this is easy, but, um, I like she, I had her keep pace. So I had her maintaining the pace that she was able to maintain. And I was acting like, Oh, this is easy, but I'll, you know, in the back of my head, I was suffering too. I kept my mouth closed, but that was about, that was about it. I was still suffering. Did you start to like, was it a cumulative? Did you start to feel a little bit more as you went? Yeah. Like the, when we would go on like longer durations of running, then I'd start to feel like my knee, my right knee a little bit, but I think it's just because it hasn't been used like that in a while. I'm pretty sure that after I do this for about another week, cause we're going to probably

do it two times this week. I'll feel much better, but I would say treat it, treat it like a squat to like play around with different foot positions. I would say treat it like a squat too, like play around with different foot positions. I've noticed like I've made some mistakes in my like lifting where I've tried to like overcorrect something and it's not to my body's anatomy that well. And then I end up with shit gets like inflamed. would be doing like a tricep push down or doing a a try an elbow or tricep extension with some dumbbells or something where you try to really force the elbows in a lot because that's the technique for the tricep extension but you force the elbow in so much that you're that if you don't have the shoulder mobility to do that then you're putting undue stress on the elbow and then same

thing with your running if you're trying to adhere to some sort of idea of what you think would be better form, you're trying to have your foot go completely straight forward, or you're trying to bring your knees up, anything that feels a little too unnatural, I would ease off of and just try to let your legs just go, let them go wherever, wherever they want. And then you can work on efficiency, you know, as you do it for a longer period of time, because I think the number one thing that kills people with running is, I mean, there's, there's people running all different kinds of ways, right? But like, if you've ever seen somebody like that runs in your neighborhood frequently, you're like, the fuck is that? You're like, what are they, what are they doing? Like, it looks like they got shot you know maybe gone in the hamstring on on one side you know because they're like kind of inching along kind of weird so you want to make sure that you're not developing you know repetitive motion that's

that's like unhealthy but at the same time you can't force something that's not there so you take your time with it yeah i'm gonna probably watch more running form videos because one thing that i do now that i didn't used to do in the past and and i'm saying this because i think when i was playing soccer when we would go on long runs this was a bad habit that didn't even realize was the heel to toe like i would heel to toe strike on every single step and as i'm looking into actual what like what runners say in terms of the way you should run first off like whenever i sprinted i never sprinted heel to toe it was always on like the the the balls of my foot right but when i would run at slower paces it'd be heel toe heel toe and that's apparently really bad for you um so at least the one thing that i was making sure that i was doing when we were running was

keeping on the you know that padding on the ball of your the ball your foot i was running on that and not letting my heel touch the ground and that oddly enough that felt great like my knee isn't sore or anything but when i would when i would go for longer distances as we were running there would be a little bit of soreness in the knee that i'd be like let's slow down now or let's let's start walking so andrew how's your neck uh neck is progressing uh pretty well um i was like you guys know i got crack it myself and i haven't been able to even get close because like it was so stiff it's all stuck yeah but yesterday i was able to kind of like just like get a couple of cracks on both sides so it's better um i've just been doing stuff on the treadmill oddly enough uh run walks on there on accident

uh what i do is like i just i select a um it has different different categories like run walk there is one that says run walk there's one that's running there's this there's this and i like doing the hikes because it's at a you know usually a steady state yeah at an incline and then i had a podcast on so i wasn't listening to the to the uh the trainer and so as we're going like it just goes boop and all of a sudden i'm like oh shit i gotta keep up like this is crazy and like so it would slow down and then it would take off again and you know like ah bitch come on like and so you know stephanie's like hey i'm like no i don't mean it like that like i know it's a female

trainer but that's not at all what i'm saying i'm like more talking to myself because i'm upset that i gotta run again so i've been doing that and it's been going really well. And I noticed that, I think Mark, you were saying this, you're good walking and then you're good taking off, but kind of in the middle, it's a little bit of a struggle. So when I'm walking at an incline at a pretty good pace, I'm dying. And then the inc the, the incline will go down a little bit, but the speed will go up a lot and I'm able to almost take a break while jogging. And I don't know if that's because I'm cheating the treadmill, you know, like kind of just like jumping and letting the treadmill go on its own, or if I just feel a little bit more comfortable in that range,

but whatever the case, uh, it's been feeling pretty feeling pretty good like i get off and i'm just drenched in sweats which is pretty rare for me because i don't really sweat too much but i'm you know i'm in a hoodie so when i get off i feel very uh like fulfilled and i feel you know i like the uh you know when you leave the gym how good you feel i feel like that coming off of the treadmill so i'm really grateful for that I think that's massively important to get sweaty for body composition. If you look at The Rock as a good example, I mean, that dude is wringing out his shirt every single day. If you don't have some sort of component to your training that is keeping your heart rate elevated enough to where you're expending

enough energy to the point where you're spending enough energy to the point where you're getting pretty sweaty like i used to joke about it when i was doing my my bodybuilding show i said like i knew i was doing good when i got sweaty shins when my shins started to get sweaty i like knew i knew i was in business and that and like there's not a lot of other activities you could do cardio wise other than like you know doing a treadmill a treadmill at a pretty good incline or you know there's a lot of different exercises you can do but what's hard is sometimes making yourself do it repetitively for a long enough period of time that you get sweaty like that but again i just i really think that that's i think that's hugely important that you work that hard.

I think that's when you start really tapping into, you're just trying, if you make your aerobic system better, you're going to be healthier overall. We all know the benefits of lifting and we're not going anywhere with our lifting, but we're always going to be doing that. But when it comes to that aerobic capacity, you can think about it this way. doing that but when it comes to that aerobic capacity you can think about this way you build that aerobic base and it can just give you a lot of access to a lot of other things especially when you've already built up some strength yeah that makes a ton of sense and like i said yeah i just i feel i don't know it's apples and oranges but i feel as good you know mentally when i get off the treadmill after sweating a bunch as I would a really good lifting session. And right now during this whole lockdown thing, that's something I definitely need.

I've noticed that my creativity is kind of taking a back, like not a backseat, but it's taking a hit by staying indoors a lot. I didn't really, I couldn't figure out what was going on. I think maybe that's what's happening, but getting on the treadmill and then throwing on the podcast has definitely helped trying to go for a walk would be a good idea you know we just had that podcast that popped up you know walking in nature um i think that's you know an excellent thing i remember you saying before andrew that your neighborhood is like it's just like uh pavement you know and it's like not the greatest spot to walk. So maybe you guys could drive somewhere where you're still practicing some social distancing and get out and, and, and get a good walk. What I've learned with stuff like that is like for

my family, it's like, um, yes, we could walk outside sometimes and go for a walk, especially here. Obviously here is like ideal for that, but where we live in Dixon isn't ideal, but I've learned that if I'm like, Hey, let's go, you know, we'll go to downtown Davis and we'll go for a walk. I mean, even still, like even with the lockdown and stuff, we'd, we'd still do stuff like that and going to my old house and walking on that trail, you know, so trying to find stuff, it's like the kids aren't into it. If you're like, Hey, let's go outside and go for a walk. They like, won't do it, you know? But if I're like, hey, let's go outside and go for a walk. They won't do it.

But if I'm like, hey, let's drive over here and go this way. It gives them a little extra motivation to do it. Yeah. And I know we don't want to promote not social distancing and not doing what you feel is helping. But I mean, if I can't for a second, talk to my introverts out there. but I mean if I can't for a second talk to my introverts out there it's something that I actually noticed in myself because I was joking around saying like oh like this lockdown is an introvert's holiday like this is great like I get to do more of what I've been wanting to do anyways however uh we did go out on Easter and I remember feeling like a little like

like man my stomach's like a little upset right now. Like what's going on? And I think it was because the anxiety that I like have been fighting against is kind of come roaring back. So if you could imagine, let's take an addict of any kind or whatever. We'll just say a drug addict. And all of a sudden the government's like, hey, to save the country, you guys need to do all the drugs right now. So it's like, oh shit, here we go. However, if you're a recovered addict, and then all of a sudden you now are taking in the stuff that got you to this dark place,

now to try to get out of it is going to be another thing. So if anybody is listening and you kind of have been enjoying being locked down and cooped up, I highly recommend just getting outside, even if it is for a 10-minute walk, because I noticed for myself that it is actually doing something to me. And I don't know if it's because I'm just more in tune with everything with myself because of my health getting a little bit better now. But, man, if you can, whatever it may be, get outside, even if it's just for a little bit. Because I noticed when I went outside, I'm like, oh my God, the outside world, this is scary. Don't know if I'm being a weenie about it, but

I just know that it's doing something to me. Well, let's say that you were going to do, you're like, hey, I just feel like doing a a small workout i'm gonna do 10 push-ups 10 jumping jacks and 10 squats and i'm gonna repeat that for a couple of rounds for the for 10 minutes fucking do it outside you know go outside you're gonna call somebody got a phone call to make you know just just get you know figure out a way to get yourself outside get that sunlight it's gonna make a huge difference in any way that you can challenge yourself, I think, can can really help with with creativity. I mean, a weird thing to a weird thing for some people, just because like people probably don't practice it enough, is just to sit down and write, you know, just sit down and write. I did a bunch of stuff yesterday where I just was uh talking to my into my voice recorder thing i was just it was just like thoughts it was just it was nothing you know it's not anything i'm going to share with anybody or anything it was

just like i said the date and i said where i where i'm at and i said like i talked about the exercises i'm doing i talked about a couple other things but it was just just rant kind of some randomness, but if sit down and maybe even write, I just sat down and just like wrote out a tentative schedule for myself the other day. I was like, Hey, let's, let's try to do a, B and C before noon every day. You know, cause I wasn't doing my exercise in the morning and I was doing it later in the day, which was fine. I was still getting it done and still working out really hard. But I was like, well, if I get some exercise in early in the day, then I might be able to get two days in.

So, you know, why not? Why not see if I can aim for that? So just like little things. And I put in 100 squats, 100 pushups, the 10 minute walks, the 10 minute squat, which, by the way, I did 10 minute squat today on a hill, which worked really good. Cause remember I was telling you guys, my, my heels don't want to, they don't want to stay down on the ground. So I was on like a slight slant and that worked really good. Were you facing down on the slant? Like you were facing down on the slant or up on the slant?

Yes. Yes. Down. Yep. Down on the slant. Yeah. Yeah. That, that, that's a weird thing that works pretty well. It worked good. I love your fresh Prince of Bel-Air hat by the way. It's Rugrats man. But yeah, it is a nineties fresh Prince theme. So yeah. Did you ever watch Rugrats? You did Andrew. I have. I never did. No. No, but Andrew, I think you, you, you touched on something that's super important. Like I feel like this quarantine is definitely, if touched on something that's super important like i feel like this

quarantine is definitely if there's something that you were uh you know you were able to bring yourself above before this all happened uh and you're able to beat this is the time that that thing is going to rear its its ugly its ugly head and you got to be mindful of that and you got to you got to fight it off even harder than you did in the past so yeah absolutely yeah i saw a trippy ass movie last night um i don't recall the name of it i'm so bad with this but it's it basically the guy doesn't the guy doesn't know who he is and the the title of the movie is something along those lines like like who am i or who am i really or something like that it's a netflix documentary and it's about it's about twin brothers and i i i would like you guys to see it so i'm not gonna say too much about it but it is it's not it's not the best

movie i've seen or anything like that but the the story is, is the story is remarkable. It really is. It has a lot to do with like memory and stuff like that. So I think you guys will dig it. I'll try to find the exact name of it. So that way, that way I can get you the right information on what to search. But anyway, it's a Netflix documentary. It's and it's it's about two twins. I think you guys would dig the story. That sounds cool. It's hard, though. It's a fucking it's a hard.

It's a hard. It's a hard watch after. Like, I sat there for a couple of minutes afterwards, like just like emotionally. Yeah, yeah. It's tough. It's tough. It's a tough one. It's pretty brutal, but it's good, though. It's really good. All right, Andrew, take us it's tough. It's tough. It's a tough one. It's pretty brutal. But it's good, though.

It's really good. All right, Andrew, take us out of here. We need to do a perfect keto read, right? I don't think we got to that. We didn't get to it, but I think this is better suited for Piedmontese since we talked about all this meat. Oh, yeah, we did talk a lot about meat. Yeah, yeah, so we're switching things up. I got right back to my meat, by the way.

I ate a bunch of Italian food. I ate a bunch of Italian food. I smashed a bunch of Italian food. I had one of our guests comment on a thing that I posted where I was like, oh, I'm done with my 100 days. What do you guys want to see me eat? And so, shit, what's his name? Suplee. Goddamn, I'm losing his first name.

Ethan. Ethan. Yeah, there we go. Ethan suggested. He had something very specific, like only a true former fat guy would have. But anyway, I went out and got some Italian food, got some garlic bread and some chicken parm. garlic bread and some, uh, parm, uh, chicken parm and, uh, a bunch of amazing, uh, a bunch of just ridiculously amazing stuff for a fried, um, fried ravioli and oaky like, Oh my God, all this stuff was just, it was, it was worth it. It was, it was really, you know, you get

something sometimes on a cheat meal and you're just like, man, that sucked. That wasn't that good. This was good. This was legit. Yeah, I had to turn off the video because it was hurting my insides because I just wanted to eat. Yeah, it looked really good. But anyway, I went right back to it. You know, next morning cooked up a Piedmontese New York strip and back on that plan back on that meat based diet. And as always, you know, the Piedmontese stuff cooks up quick and we don't know how they do it, but they they make their steaks somehow leaner than everybody else's steaks.

I'm confused by that, but they figured out a way. And then the steaks are still super tender. And it's been amazing, you know, during this lockdown period to have have access so i'm super grateful for them and really appreciative of their product but i think other people need to try it out too yeah i'm still hoping that they can make my dream come true with a three foot by three foot flat iron steak that'd be i mean that's just a big old square. Yeah. Yeah. Just the big old, big old, big old. Um, and the other thing too is they ship deliver,

they deliver straight to your door. You don't have to go outside and deal with the, uh, the lines of social distancing. Just, just kind of place your order and then boop, there you go. Shows up two days later. And that of course is at Piedmontese.com.

That's P I E D M Oe-s-e.com at checkout enter promo code power project for 25 off your order and if your order is 99 more you get free ship two-day shipping who stumbled but anyway yeah check out the uh the jacked and tan box and the uh power project deluxe bundle get a tomahawk in that bad boy yeah that's what i plan on having it was two days ago my girlfriend decided to finally just have one of them because she like she she doesn't eat my steaks usually so i let her have one and big mistake no she first off she liked it but she was like you know this steak doesn't feel like it's wasting anything like it just tastes like

healthy for some reason and it's probably because the of the lack of fat, but she's like, it just went down so much easier than other steaks I've had. And I like personally, I've never really, I don't know. I can kind of understand what she was saying there, but I can't wrap my head around it. And Seema, I'm very disappointed in you because I think that you're slipping, man. In what way? Tell me. I don't think you should be sharing like things that are that good with her. You know what I mean? Trust me. It's not going to happen again if I can say anything about it. Next time she does that, you need to tackle her, Ash. Just give her a quick smack-roo. It's no big deal.

Yep, yep. Again. Yeah. Oh, God. Poor girl. She's falling apart. Anyway, thank you guys for checking out this episode. For links for Piedmontese and or Perfect Keto,

make sure you guys check the iTunes show notes or YouTube description. Please make sure you're following the podcast at Mark Bell's Power Project, at MB Power Project on TikTok and Twitter. My Instagram is at I am Andrew Z. I'm trying to dig back into all the DMs that I've received. I guess you can now respond to people on a desktop. So hopefully I can get back to doing that a little bit quicker. And Seema, where you be? At Nseema Inyang on Instagram and YouTube. At Nseema Inyang on TikTok and Twitter. Mark? At Mark Smelly Bell. Strength is

never weakness. Weakness is never strength. Catch y'all later. Power Project crew, thank you for checking out this episode with Charles Brooke. Thank you everybody that's been rating and reviewing the podcast. Right now, we want to give a huge shout out to Ox Raptor. We'll say Ox says, wealth of knowledge.

Quote, and he has the hands up praising emoji, quote, power project, very motivating and informative with great guests. Short and sweet today because I got to get out of here. But thank you so much for that review, man. That seriously helps out a ton. If you listen in right now, if you'd like to hear your name right on air, please head over to iTunes right now. Drop us a rating, a review, and you could hear your name on air just like our homie Ox Raptor. We'll catch you guys on the next one. Peace.