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Clydesdale Media Weight Loss Journey - We got back to the Gym · Clydesdale Media Podcast

• 0:00
  to the Clydesdale Media
• 0:01
  Weight Loss Journey,
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  where Scott does his weekly
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  check-in with nutrition
• 0:06
  coach Cheryl Nassau every
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  week live on our YouTube channel.
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  Make sure you like and
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  subscribe and hit that
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  notifier so you first know
• 0:18
  when new episodes come out.
• 0:21
  Sit back, relax, enjoy the show.
• 0:29
  What is going on, everybody?
• 0:32
  Welcome to the Clyde Zone
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  Media Weight Loss Journey.
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  Another week in, another week recovered.
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  I love it.
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  I don't know where we're at.
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  Yeah.
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  It's time for another week.
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  How's the weather up there today?
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  Not bad.
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  If you look out the window,
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  you think it's the first day of spring.
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  You think it's full spring.
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  You're going to go out in
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  your shorts and your tank top.
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  And you walk out and the
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  wind will rip you apart.
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  You know what's funny?
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  It's really windy here, too.
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  It's actually,
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  the weather's beautiful today,
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  but it's really windy.
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  Like, annoying windy.
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  It's a cold wind.
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  Yeah, we have a cold wind, too,
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  but our cold wind is
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  beautiful wind for you.
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  You'd be, like, in heaven right now.
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  So, for sure.
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  It's a good time of year in Florida.
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  Corey says what I'm feeling.
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  Hey, Judy.
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  Hey, Holly.
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  Hey, Corey.
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  What a gentleman.
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  Just addressing everybody.
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  What a nice guy.
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  Yeah.
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  That goes my sentiment.
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  It's freezing and windy here in Columbus.
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  Yeah.
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  So you let's, let's just start with that.
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  You and Judy met up last week, correct?
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  We did first day back at the gym.
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  First day back at the gym.
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  Oh, how was it?
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  Judy is straight up savage.
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  Is that a compliment?
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  She killed the workout.
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  So that's a compliment.
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  yeah yeah yeah okay I've met
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  judy before so like she
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  came to masters fitness
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  collective she cheered on
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  corey cheered on jamie uh
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  so we got to hang out there
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  but man she's fit yeah
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  that's why being called a
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  savage you can kind of take
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  that one of two two ways
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  you know like in my head
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  you you picture like the
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  like the tarzan person like
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  oh you know like just ravaging the food
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  So I do have to say at the
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  end of the workout,
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  so we go back and my first
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  workout back was a 40 minute workout.
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  I'm like, wow.
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  Judy asked me like,
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  what have you done to me?
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  Yeah.
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  And so when it was all over, she said,
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  we need to do this every couple of weeks.
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  Um,
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  but let's look at the workout before we
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  decide.
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  I love it.
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  Yeah.
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  Well,
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  So you went back to the gym on Thursday,
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  and I know that that was
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  kind of taking you into the weekend.
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  Did you get another workout
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  in there at all since Tuesday?
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  I did Friday.
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  Awesome.
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  And what was your workout on Friday?
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  The open.
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  Oh, that's right.
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  So did you do the workout?
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  I did.
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  What did you end up doing for scaling?
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  I did a 15-pound empty barbell.
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  Okay.
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  And ring rows.
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  Love it.
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  And so first of all,
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  Thursday crushed my legs.
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  Yeah.
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  Crushed them.
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  Then to do thrusters,
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  even with a 15 pound empty
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  barbell hurts so bad.
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  Yeah.
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  Um, so I, I,
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  I got through the first five
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  rounds and that's about it.
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  Got it.
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  Well, I think Brooke Wells and Tia to me.
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  Well, just to give you like,
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  think about that's 50 reps
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  of 100 reps more than
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  you've done in a long time
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  and two days in a row of
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  pretty high volume.
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  So that's a lot.
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  And then what was your weekend like?
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  Did you get any fitness in
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  over the weekend?
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  So I did something Sunday in my garage.
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  And then I took yesterday
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  and today off because work has been.
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  What did you do Sunday?
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  Okay.
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  I just did a little 2159 of
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  the bike cause I needed to
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  get some lactic acid moving.
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  And then, and then I did a sandbag cleans.
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  Okay.
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  And then I got back on the
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  bike when I was done just
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  to like super slow, just a flush.
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  Got it.
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  Gotcha.
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  Well, how are you doing your steps?
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  Cause for some reason on my Apple health,
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  when I try and look at your,
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  stuff like it's it's giving
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  me like your averages not
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  your actual dailies and I'm
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  trying to figure out what
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  I'm looking at wrong um how
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  have you been doing with
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  your steps I've been okay
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  um hit seven a couple times
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  um and then a couple times
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  it doesn't but what's
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  bizarre is like I went to
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  watch rudy do the open on
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  saturday and I took
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  pictures the whole time
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  like I was on my feet
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  moving for a good hour plus
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  and it barely registered any steps for me
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  Yeah, when you're standing, it won't.
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  Well, I wasn't just standing.
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  I was moving all around in the rig.
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  Even me,
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  I'll be cooking in my kitchen and
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  I'm standing and moving around,
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  but it's just not
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  registering as actual steps.
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  It's fine.
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  That happens sometimes.
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  I believe that you're
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  probably on your feet.
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  And or I also notice if I'm
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  like pushing a cart in Publix,
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  That's a grocery store for
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  all of y'all that aren't from Florida.
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  It doesn't register if
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  you're pushing the cart.
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  I'm wondering if it's from
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  me holding the camera.
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  Yeah, it could be.
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  Because like I said,
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  when I'm pushing the cart,
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  it doesn't register.
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  So just kind of funny.
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  But anyways, so all right.
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  So that's good.
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  We got you back in the gym.
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  And but so let's get you
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  back in the gym this week again.
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  I know that work is busy.
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  Already committed to
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  tomorrow and Thursday.
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  Awesome.
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  Did you get any gym fitness?
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  Did you get any fitness in at home?
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  You said you took this week off so far,
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  right?
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  Nothing in?
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  Well, I worked out Sunday.
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  Yeah.
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  So just Monday, Tuesday rest.
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  Yeah.
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  So you're going to work out
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  the rest of the week probably.
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  Yeah.
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  Did it feel good to get back
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  in the community again?
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  It did.
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  It did.
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  Good.
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  The only weird thing is my
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  coach wanted to talk to me
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  so much because his dad had AFib.
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  They're like in the middle of my workout,
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  he's trying to ask me questions.
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  It's funny.
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  I was thinking about that
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  because we'll go back into
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  you in a second.
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  We're having issues with the lawn, uh,
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  the lawns at our, at my, in my community,
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  a lot of the grass is like dying.
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  And at first I thought they
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  weren't turning on the irrigation.
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  But my neighbor comes over
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  and tells me yesterday or no Saturday,
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  she's like, Hey,
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  I just want to let you know
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  that the reason the grass
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  is dying is because there's no soil.
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  It's all sand underneath the grass.
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  And so it's dying.
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  So the reason I'm telling
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  you this is because I'm in
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  the middle of getting ready
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  to start 12 by 500 meter.
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  growing in intervals and
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  like y'all know how painful
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  growing intervals get and
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  she doesn't understand
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  crossfit so she's coming
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  over and she's like
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  starting to talk to me
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  about the freaking lawn and
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  I've got my headphones in
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  and I can't hear and I'm on
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  like a one minute rest I'm
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  like listen lady I can't
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  talk to you and I felt so
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  rude but if you just don't
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  understand crossfit
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  you don't understand it.
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  And then she's still trying
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  to talk to me about getting it.
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  I'm like, I'm like, I'm sorry.
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  I can't figure out how to
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  turn my headphones down.
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  I can't hear a word you're saying.
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  Cause I really couldn't,
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  but it's just funny.
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  Cause nobody gets it when
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  they're not in the CrossFit world.
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  Like we just don't stop and
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  talk in the middle of our workouts.
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  So.
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  Yeah.
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  And I think,
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  I think he was worried about
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  me and just keeping a close eye on me
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  And so he was coming over to ask me like,
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  cause his dad had just gone
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  through it and wanted to
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  make sure like I was okay.
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  But yeah.
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  Can I just,
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  can I just take a little detour
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  and tell Kenneth that he
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  must've went to the wrong
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  Publix because a pub sub is like,
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  that's like one of the best things.
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  If you come to Florida and
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  you've never had a pub sub
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  before you're missing out, Kenneth,
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  I just don't,
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  I don't know that we can be
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  friends that crusty bread.
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  It's just.
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  It's amazing.
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  I just, you know,
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  I don't know what kind of pub sub you had,
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  but did you ever have a pub
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  sub when you lived in Florida?
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  I don't think so.
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  Oh, man.
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  The bread.
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  First of all,
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  the bread is it might as well
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  be a loaf of French bread.
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  That's pretty much what they give you.
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  It's probably about the
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  bread alone is probably about 100 carbs.
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  But they're just something
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  about them sandwiches, man.
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  I don't know what they put in on this.
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  It's a good sub, but.
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  So Damien has had the
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  interruption during his
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  CrossFit workout of solicitors.
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  Well, that happened to me too that day,
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  but I was stretching,
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  so it wasn't a big deal.
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  I'm getting a lot of people
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  coming to my house to sell me things,
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  like bug spray and lawn
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  care and water stuff.
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  And did you hear about the
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  FPL bills going up?
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  You should invest in solar.
• 9:24
  And I'm in the middle of stretching,
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  and the guy doesn't want to interrupt me.
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  So he says...
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  Do you mind if I knock on
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  the door and see if your
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  husband's available?
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  I'm like, I don't have a husband.
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  Oh, surprising.
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  I'm like, why is that surprising?
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  Like the guys are trying to
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  make conversation, but I'm like,
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  why is it surprising?
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  I'm like, I'm not.
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  So anyways,
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  but that's when I swing my
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  kettlebell and say I have grip issues.
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  Yeah.
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  I tell my mom about it.
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  My mom's like, Cheryl,
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  you never tell somebody
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  that you're not married.
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  That's dangerous.
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  I'm like, dude, do you know who I am?
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  Just some funny stuff.
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  Look, lady,
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  I'm about to die on this rower.
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  And I'd much rather do it
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  without you yapping in my ear.
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  That's literally how I felt.
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  I was like, oh my God, woman,
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  please shut up.
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  Please shut up.
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  But I get a lot of... I mean,
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  I walk on my hands on my sidewalk.
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  So I get all kinds of people
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  asking me questions about
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  what I'm doing around here.
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  I'll be pushing my sled.
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  And the construction worker's like, you go,
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  girl.
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  And I'm like, thanks.
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  Thanks, cheerleaders.
• 10:26
  But...
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  Anyways.
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  So, all right.
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  Back to what this is about.
• 10:30
  Scott's weight loss journey.
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  So we're getting you back in the gym.
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  Weight trends are looking good.
• 10:37
  How are you?
• 10:39
  Good.
• 10:40
  Yeah.
• 10:41
  Good.
• 10:42
  They look consistent.
• 10:45
  They look great.
• 10:46
  They do look great.
• 10:47
  How are you feeling?
• 10:49
  Let me ask you this.
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  Are you noticing feeling differently?
• 10:53
  Yes.
• 10:54
  Hunger?
• 10:55
  Cravings?
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  energy definitely hunger yep
• 11:00
  um not necessarily cravings
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  um but I feel I just feel
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  like my joints just feel
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  better my everything feels
• 11:12
  better even sore after a
• 11:13
  couple days of working out
• 11:15
  I felt better well the
• 11:17
  movement is medicine I will
• 11:18
  say that um for sure I'm
• 11:21
  seeing a lot more whole
• 11:22
  grains looks like you're
• 11:23
  starting to make your own
• 11:25
  English muffin sandwiches in the morning,
• 11:27
  which is good.
• 11:27
  Seeing some veggies, some fruit.
• 11:32
  Just bought whole grain bagels.
• 11:34
  Yeah, pizza's your thing.
• 11:35
  It looks like you're getting
• 11:36
  in on the... You had pizza
• 11:37
  for Friday night dinner?
• 11:38
  Yeah, and then leftovers on Sunday.
• 11:42
  Yeah,
• 11:42
  but you did have... You also did have
• 11:44
  your salad with it, which I like.
• 11:46
  Listen,
• 11:46
  here's the thing is a lot of people
• 11:48
  like to think about what
• 11:49
  they're removing from their diet.
• 11:51
  And, you know, life is all about balance.
• 11:54
  And if you're eating...
• 11:55
  80% of your diet is coming
• 11:58
  from lean proteins, fruits, vegetables,
• 12:00
  and things like that.
• 12:00
  You should be able to
• 12:01
  incorporate some pizzas and
• 12:03
  things like that.
• 12:04
  But more importantly,
• 12:05
  what people should be
• 12:05
  thinking about when they're
• 12:06
  having those things is
• 12:08
  trying to balance it out
• 12:10
  with more of those nutrients.
• 12:12
  So I love the fact that on
• 12:13
  Saturday when you did log it,
• 12:15
  I also see a salad with that as well,
• 12:18
  which makes me happy.
• 12:19
  So it's funny,
• 12:23
  the name of your chicken sausage is
• 12:25
  It says Seymour.
• 12:26
  That's what it says.
• 12:30
  Oh, wow.
• 12:31
  Like Seymour.
• 12:32
  Like, I don't know.
• 12:33
  I just wasn't there like an old movie,
• 12:35
  like a joke about like Seymour, Seymour.
• 12:37
  Well, there was a, there was a cartoonish.
• 12:40
  Yes.
• 12:42
  Seymour, the C6C monster.
• 12:44
  No, there was one also like Seymour butts.
• 12:47
  Oh, what is that from?
• 12:49
  I can't remember, but it's yes.
• 12:51
  Kevin remembers.
• 12:52
  I don't know.
• 12:53
  I'm feeling old right now,
• 12:54
  but I can't remember.
• 12:56
  Um, oh, is it from the Simpsons?
• 13:00
  I don't know.
• 13:01
  It might've been from the Simpsons.
• 13:03
  I might be thinking of the Simpsons.
• 13:05
  If y'all remember that show
• 13:06
  now I'm really aging myself, but yeah.
• 13:09
  Cheryl.
• 13:10
  Is it really like new?
• 13:11
  Yeah.
• 13:13
  Like,
• 13:14
  like new there's new there's oh my gosh.
• 13:16
  Wow.
• 13:17
  Um, see, I was right.
• 13:19
  See, Judy even says it too.
• 13:20
  I was right.
• 13:21
  The Simpsons.
• 13:21
  Okay.
• 13:22
  Yeah, it's funny.
• 13:23
  The name of your chicken
• 13:24
  sausage just says Seymour.
• 13:26
  It just made me think of that.
• 13:27
  But I'm seeing sweet potatoes.
• 13:31
  I'm seeing homemade pizza with the lavash.
• 13:33
  Chicken shawarma.
• 13:35
  Was that homemade or did you
• 13:36
  get that somewhere?
• 13:37
  HelloFresh.
• 13:39
  Oh, how is that?
• 13:41
  It was really good.
• 13:43
  I've actually never had that,
• 13:44
  but I know a lot of people
• 13:44
  that like that stuff.
• 13:47
  So overall, looking really good.
• 13:50
  Seeing some popcorn in there,
• 13:51
  which I like.
• 13:54
  I like the fiber.
• 13:55
  People often don't realize that popcorn,
• 13:58
  especially if you're making it yourself,
• 14:00
  guys, it's just corn kernels.
• 14:02
  And you can literally air pop it.
• 14:04
  In fact,
• 14:05
  super good hack is if you take
• 14:07
  your popcorn kernels and
• 14:09
  you put them in a paper bag,
• 14:11
  you can make your own microwave popcorn.
• 14:13
  That's all you need.
• 14:16
  So don't you make popcorn, Scott?
• 14:18
  Or do you buy it?
• 14:19
  Yeah, you make it.
• 14:20
  How do you make yours?
• 14:21
  Do you have an air popper or do you?
• 14:24
  Uh, so I have, uh, it's a,
• 14:28
  it's a contraption that you
• 14:30
  put them in and you have
• 14:31
  the arm that stirs the
• 14:33
  kernels and then it's just
• 14:35
  starts popping and you flip
• 14:37
  it over and the top is a bowl.
• 14:39
  Well, that's fancy,
• 14:40
  but literally all you need
• 14:41
  is a paper bag.
• 14:42
  30 bucks on Amazon.
• 14:45
  I'm serious.
• 14:46
  You take a paper bag and you can, you can,
• 14:48
  if you want to,
• 14:49
  you can spray them with
• 14:50
  like cooking spray.
• 14:51
  It's going to add a little bit of fat,
• 14:52
  whatever.
• 14:53
  Put a little butter in there
• 14:54
  if you want to.
• 14:55
  Salt, you can make your own like caramel,
• 14:57
  whatever kind of corn you want to make.
• 14:59
  Put that in the microwave
• 15:01
  and it pops just like you would.
• 15:03
  But popcorn's really high in fiber.
• 15:05
  There's like, I think per,
• 15:07
  about per 25 grams of carbs,
• 15:09
  I think there's four or
• 15:09
  five grams of fiber in it.
• 15:10
  So it's a pretty good source
• 15:12
  of carbohydrates, people.
• 15:14
  So.
• 15:15
  So Judy wants to know the
• 15:17
  deets of my weight loss.
• 15:19
  Okay.
• 15:19
  I'm going to put it to you
• 15:20
  in this framework.
• 15:22
  So I went to the doctor on Friday.
• 15:24
  Even more?
• 15:25
  Had a huge bill of health.
• 15:28
  Like, things are going great.
• 15:30
  Keep up the good work.
• 15:32
  On their scale,
• 15:32
  I'd lost 14 pounds since
• 15:35
  the first time I met with
• 15:36
  her just three weeks ago.
• 15:37
  That's awesome.
• 15:41
  So the same has happened
• 15:42
  pretty much on my scale.
• 15:44
  It is around,
• 15:45
  it's like 13 point whatever pounds.
• 15:48
  I'm at 285.6 pounds.
• 15:52
  let's just go ahead and do this.
• 15:55
  I'll just pull it up for them to see.
• 15:56
  Y'all can see Scott's progress right here.
• 16:00
  That's what things are going on.
• 16:03
  We're seeing this nice trend down, uh,
• 16:06
  which I like,
• 16:08
  obviously it probably will
• 16:10
  start to slow down a little
• 16:11
  bit as life gets back to routine.
• 16:13
  Whenever we have big changes,
• 16:15
  we're going to see big changes.
• 16:16
  It's just the way it is.
• 16:17
  If you make big drastic changes,
• 16:18
  you're going to see a big drastic change.
• 16:19
  And I think you had,
• 16:21
  a bunch of things all at
• 16:22
  once between medication changes, between,
• 16:25
  you know,
• 16:26
  your life just kind of being
• 16:27
  turned upside down.
• 16:28
  We're making a lot of
• 16:28
  nutrition changes right now
• 16:30
  with the fiber, with the veggies,
• 16:32
  but things are looking good again.
• 16:34
  I feel like we're back in
• 16:36
  that smooth and consistent pace.
• 16:39
  I like the term great better than good.
• 16:41
  Yeah.
• 16:42
  Well, I like thinking about,
• 16:45
  here's the deal is I'm always like,
• 16:49
  What I want to say is the
• 16:53
  reason I don't like to get
• 16:55
  hyper things are going
• 16:56
  great is because I don't
• 16:59
  fully think that we should
• 17:00
  be so up and down with a
• 17:05
  weight loss journey,
• 17:06
  whether it's going good or going bad.
• 17:08
  Does that make sense?
• 17:09
  Meaning like it's good to
• 17:11
  celebrate the wins,
• 17:13
  but we have to realize that
• 17:16
  oftentimes when we
• 17:17
  celebrate the wins and we're like,
• 17:18
  things are awesome.
• 17:20
  We often tend to do the exact opposite,
• 17:22
  the exact same thing when
• 17:25
  things aren't going so good.
• 17:28
  So the reason I say great is
• 17:30
  not just about the weight loss.
• 17:32
  Yeah.
• 17:33
  The reason I say great is
• 17:34
  five weeks ago I was in ICU.
• 17:36
  Yep.
• 17:38
  And where I'm at today is great.
• 17:41
  Agreed.
• 17:43
  Yes, I would agree.
• 17:44
  Not just the weight, but the way I feel,
• 17:47
  the way I'm able to move,
• 17:49
  the way I'm able to sleep.
• 17:50
  All of that stuff has
• 17:52
  changed dramatically.
• 17:53
  And I'm feeling great.
• 17:56
  And I love that.
• 17:56
  And I want you to say that.
• 17:57
  But I don't want it to be like, oh,
• 17:59
  things are going great because of scale.
• 18:01
  Because I like that.
• 18:02
  But I also think that.
• 18:03
  And I love Corey.
• 18:04
  I don't know what it means
• 18:05
  to be Joe Biden because I
• 18:07
  don't pay attention to politics.
• 18:08
  But I'm not thinking that's a good thing.
• 18:10
  So everything is awesome.
• 18:12
  Everything is cool when
• 18:13
  you're part of a team.
• 18:14
  I would a hundred percent agree.
• 18:16
  So, and that's the thing,
• 18:17
  what Judy just said,
• 18:19
  you're telling me things are going great.
• 18:22
  I'm not telling you things are great.
• 18:24
  Like I want,
• 18:25
  I love that your feedback is good.
• 18:27
  That's what I actually want.
• 18:28
  And you did an open workout,
• 18:29
  which is awesome.
• 18:30
  So really good.
• 18:33
  So what do you have going on this week?
• 18:35
  You're going to get
• 18:36
  So workouts into the gym Polaris.
• 18:38
  Yep.
• 18:38
  Right.
• 18:39
  Okay.
• 18:39
  So noon,
• 18:40
  noontime is going to be your time.
• 18:41
  Yep.
• 18:43
  And I actually,
• 18:44
  last week I took the
• 18:46
  initiative to block out the
• 18:48
  noontime on my calendar.
• 18:50
  So nobody will schedule me in the future.
• 18:51
  I love it.
• 18:52
  I have to like,
• 18:53
  I had to get rid of a
• 18:54
  meeting yesterday and today.
• 18:57
  Well,
• 18:57
  Tuesdays are going to be the round
• 18:58
  table all the time, but right.
• 19:01
  And then,
• 19:02
  so now that'll be free for me
• 19:04
  going forward.
• 19:05
  Awesome.
• 19:06
  Um, how is your blood sugar?
• 19:10
  It is in the one twenties now.
• 19:11
  Okay.
• 19:12
  That's good.
• 19:13
  Dropping about 10 points a week.
• 19:15
  Okay.
• 19:16
  And she's super,
• 19:17
  she was so excited about
• 19:17
  that that she's already
• 19:19
  talked about like backing
• 19:21
  off the insulin.
• 19:22
  Good.
• 19:23
  Um,
• 19:24
  what we just have to get down like
• 19:25
  another 10 points and then
• 19:27
  backing it off two units at a time.
• 19:30
  So you can get rid of that
• 19:32
  and then it'll be getting
• 19:33
  rid of the metformin.
• 19:35
  Yes.
• 19:35
  Which I really want you to get off of.
• 19:37
  That's medication is
• 19:40
  literally something that we
• 19:44
  could go into a whole nother topic on,
• 19:46
  but it is what it is.
• 19:47
  It is nothing you can do about it.
• 19:50
  So you're just going to get off of it.
• 19:52
  So and heart and everything
• 19:54
  like that is going good
• 19:55
  with being back in the gym.
• 19:57
  Yeah.
• 19:58
  Um,
• 19:59
  like I'm still making sure I'm not like
• 20:01
  cranking the heart rate way
• 20:02
  up anymore or right now.
• 20:05
  I mean, um,
• 20:07
  so I'm trying to keep it like
• 20:08
  one 20 is like, you know what I mean?
• 20:12
  Okay.
• 20:13
  That's, that's good.
• 20:14
  That's like a zone two ish.
• 20:16
  Right.
• 20:16
  And then as I keep going,
• 20:19
  I'll leak it up a little bit at a time.
• 20:21
  Well, and here's when,
• 20:22
  when we're measuring,
• 20:23
  when we're thinking about
• 20:25
  progress being made in the gym, um,
• 20:28
  heart rate isn't really what
• 20:30
  dictates that.
• 20:30
  Right.
• 20:31
  So it's like,
• 20:32
  I know it's really easy as
• 20:33
  CrossFitters for us to get
• 20:34
  focused on like the
• 20:36
  intensity and how hard I'm,
• 20:38
  how fast I'm going.
• 20:40
  And am I, you know,
• 20:42
  getting that intensity piece,
• 20:43
  but honestly it's,
• 20:45
  that doesn't give you the
• 20:47
  results that just like
• 20:48
  consistent strength
• 20:49
  training and moving well
• 20:52
  and moving through sets
• 20:54
  with the intended stimulus of like,
• 20:56
  I'm getting 10 unbroken reps.
• 20:58
  You know,
• 20:59
  I'm doing that stuff is so much better.
• 21:01
  You could EMOM your way fit,
• 21:03
  like seriously,
• 21:04
  it's not going to be competitive,
• 21:06
  but it's going to keep you
• 21:08
  in a good place.
• 21:09
  You know what I'm saying?
• 21:10
  Like you can back off the
• 21:11
  intensity and make a lot of
• 21:12
  gains in your fitness and
• 21:14
  in your strength,
• 21:15
  in your mobility and all that stuff,
• 21:18
  the intensity piece is like
• 21:20
  the top icing on the cake, you know,
• 21:22
  but that's not really what
• 21:24
  creates the results.
• 21:25
  That's what creates that.
• 21:27
  Okay.
• 21:27
  Now I have a new level that
• 21:29
  I've reached and now my
• 21:31
  percentage just have to go
• 21:32
  off a higher number, which sucks.
• 21:34
  That's what I always feel like, you know,
• 21:36
  like you had a new 2k road
• 21:38
  time and now you're like,
• 21:39
  all my road times are going to go,
• 21:41
  go faster.
• 21:42
  You hit a new back squat PR,
• 21:43
  a new snatch PR,
• 21:44
  you're like 90% my old one rep now.
• 21:47
  It's like, that's the stuff that, you know,
• 21:49
  comes with that, but that doesn't,
• 21:51
  you don't need that to get
• 21:52
  fit and to be healthy, you know?
• 21:54
  So, um, in fact, I'm, uh, debating,
• 21:58
  I'm doing my level four and
• 22:00
  I was just kind of earlier
• 22:01
  today going through the old
• 22:02
  journal and there was one
• 22:03
  of the level one journals
• 22:04
  was talking about the whole
• 22:06
  Um, you know, doing CrossFit, you know,
• 22:08
  when you don't want to do
• 22:09
  it for intensity,
• 22:10
  you want to be able to just
• 22:11
  be fit and healthy.
• 22:12
  That's okay.
• 22:12
  It's part of CrossFit.
• 22:14
  So I actually made a comment
• 22:16
  to somebody like CrossFit
• 22:18
  is good for everybody,
• 22:19
  but not everybody's going
• 22:20
  to be the right fit for CrossFit.
• 22:22
  You know what I'm saying?
• 22:23
  It's just, so you can do CrossFit.
• 22:25
  You just have to take away that, you know,
• 22:26
  need to be intense,
• 22:27
  just a little side tangent.
• 22:30
  But Judy says being background active,
• 22:33
  like-minded people helps for sure.
• 22:36
  Um, I 100% agree.
• 22:38
  So it's why even on the days
• 22:41
  when I know that I can just
• 22:42
  do work at home,
• 22:43
  I still try and get to the gym.
• 22:45
  Like I've been trying to
• 22:46
  make sure that I get to the
• 22:47
  gym at least three times a
• 22:48
  week because otherwise I'm
• 22:50
  like the lady with her cat.
• 22:54
  I'm the cat lady at home
• 22:56
  that just does nutrition
• 22:57
  coaching all day.
• 22:58
  I mean,
• 22:59
  my clients get to see the most of me,
• 23:00
  but you know, just me and my cat.
• 23:03
  So I got to get out and see people.
• 23:07
  Yeah.
• 23:09
  Um, yeah.
• 23:10
  So my goal right now is
• 23:11
  three days a week until I
• 23:12
  can get my schedule cleared
• 23:14
  and then back on trying to
• 23:17
  get back to five.
• 23:18
  Yep.
• 23:19
  Um,
• 23:19
  the only thing I'm going to mention is
• 23:21
  this week,
• 23:21
  your protein has been a little
• 23:23
  bit on the low side and I
• 23:25
  don't know if it's just been, uh,
• 23:27
  like not thinking about it.
• 23:29
  You know,
• 23:30
  it might just be your lunch was a
• 23:32
  little bit low protein some days.
• 23:34
  So I would like to see a
• 23:34
  little bit more protein.
• 23:35
  Um,
• 23:37
  You know,
• 23:38
  like you can also make sure that
• 23:39
  you're getting a high protein snack in.
• 23:41
  You know,
• 23:41
  you used to be pretty good about
• 23:43
  before bedtime having
• 23:45
  something because your
• 23:47
  proteins have been
• 23:49
  definitely a little bit on
• 23:50
  the lower side.
• 23:51
  That's the only other thing
• 23:53
  that I really want you to
• 23:54
  focus on this week.
• 23:57
  Yeah, I did.
• 23:58
  I did get some rice cakes
• 24:01
  and some lunch meat and go
• 24:03
  back to the lunch meat,
• 24:05
  rice cake and laughing cow
• 24:06
  cheese thing that you
• 24:09
  taught me a long time ago.
• 24:10
  And then I did get some
• 24:11
  oatmeal to start doing the
• 24:14
  oatmeal pudding.
• 24:16
  Have you tried the cottage
• 24:18
  cheese pizza dip?
• 24:19
  I have not.
• 24:22
  Okay.
• 24:23
  I have a recipe and I'll send it to you.
• 24:25
  Um, and if you guys,
• 24:26
  anybody on there that
• 24:27
  doesn't like cottage cheese,
• 24:29
  little hack is put it in a
• 24:30
  blender because it takes
• 24:32
  away the little chunks.
• 24:34
  Um, but you put literally cottage cheese,
• 24:37
  fat-free mozzarella, um,
• 24:40
  a little bit of Parmesan cheese,
• 24:42
  marinara sauce, turkey pepperonis,
• 24:46
  put it all together, pop in the microwave,
• 24:49
  put a little Italian seasoning in it.
• 24:51
  And I take the Joseph's lavash bread and
• 24:53
  You can cut it into like squares,
• 24:56
  dip that in there.
• 24:57
  Now you've got a really nice
• 24:58
  high protein snack that's
• 24:59
  also high fiber.
• 25:00
  You can use other, whatever you want.
• 25:02
  So you can use pita chips or whatever,
• 25:04
  but something high fiber would be great.
• 25:07
  And that's a really easy
• 25:09
  high protein snack.
• 25:10
  I think the recipe that I
• 25:12
  have that I'll send you,
• 25:12
  I think has like 40 grams
• 25:14
  of protein in it.
• 25:14
  And it's only got like two
• 25:16
  to 300 calories.
• 25:18
  So super easy high protein
• 25:20
  snack if you're looking for
• 25:21
  something salty and
• 25:22
  you know, I love my Greek yogurt bowls,
• 25:25
  a little bit of vanilla
• 25:26
  protein powder in those.
• 25:28
  Uh, but I,
• 25:28
  I think that what you need to be
• 25:30
  thinking of with your, it's,
• 25:31
  it's really your snacks.
• 25:33
  Uh,
• 25:33
  cause your main meals are usually about
• 25:35
  40 grams of protein,
• 25:36
  which is pretty good.
• 25:38
  Um,
• 25:38
  but I think that like your one or two
• 25:39
  snacks,
• 25:40
  you need to be like reaching for like,
• 25:41
  where's my protein first.
• 25:43
  And, and if you're going to,
• 25:44
  cause you might just be like,
• 25:45
  I'm craving something salty.
• 25:47
  And the easiest thing is like,
• 25:48
  how can I add some protein to this?
• 25:50
  You know?
• 25:50
  So that's where
• 25:52
  I think the rice cakes is a
• 25:53
  good idea with the turkey.
• 25:56
  Cottage cheese is great.
• 25:58
  Even some things that people
• 25:59
  don't think of.
• 26:00
  Like I told you,
• 26:00
  I've been getting down to tuna,
• 26:02
  like the tuna salad with
• 26:03
  the mayo or the Greek yogurt.
• 26:05
  That's been a good, easy snack for me.
• 26:07
  And you can even make it ahead of time.
• 26:09
  You can make like a buffalo chicken dip.
• 26:11
  So any of that kind of stuff
• 26:12
  would be easy to have.
• 26:14
  And you can dip that and you
• 26:15
  can even get some more
• 26:15
  veggies in that way.
• 26:17
  because you can make a dip
• 26:18
  like that and use like bell
• 26:19
  peppers or the tuna salad
• 26:20
  and use some bell peppers
• 26:22
  or carrots or cucumbers,
• 26:24
  any of that kinds of stuff.
• 26:27
  Okay.
• 26:27
  So that's going to be,
• 26:29
  that's the only thing that
• 26:29
  I really want to see is
• 26:32
  more protein because I
• 26:33
  definitely feel like that's
• 26:34
  where you're lacking,
• 26:37
  but everything else looks pretty good.
• 26:38
  Calories are in a good spot.
• 26:40
  Um, how about your gut?
• 26:42
  How's that been?
• 26:44
  Much better.
• 26:44
  Okay.
• 26:45
  Now the doctor did say that she,
• 26:50
  so I'm still,
• 26:52
  I was still having the cough and the,
• 26:53
  the congestion.
• 26:56
  So she changed my allergy medicine all,
• 26:59
  all together.
• 27:02
  And so now I'm, so I was on Zyrtec.
• 27:06
  She took me off that and put
• 27:07
  me on Clareton and then
• 27:10
  Singulair at night.
• 27:12
  And we're giving that two weeks to work.
• 27:15
  If that doesn't work,
• 27:15
  she's going to check my gut
• 27:16
  health because it could be
• 27:19
  that that's causing
• 27:22
  everything that's going on,
• 27:23
  but I'm not burping like I was.
• 27:24
  Okay.
• 27:26
  All right.
• 27:28
  Um,
• 27:31
  Okay.
• 27:31
  I think that everything else
• 27:32
  is looking pretty good.
• 27:33
  Like I said,
• 27:35
  I think that protein intake
• 27:36
  needs to go up a little bit.
• 27:38
  Your meals are pretty
• 27:39
  balanced for the most part.
• 27:42
  You tend to balance out your
• 27:43
  calories a little bit.
• 27:45
  You're never really hitting your carbs.
• 27:47
  You're always going a little
• 27:49
  bit over on fats and a
• 27:50
  little bit under on carbs.
• 27:52
  I really think that if you
• 27:53
  optimize your carbs a little bit more,
• 27:55
  your fiber intake would go
• 27:56
  up and it would also help
• 27:59
  with your blood sugar a little bit.
• 28:01
  But getting in complex carbohydrates,
• 28:03
  so like more sweet potatoes,
• 28:07
  fruits and vegetables,
• 28:08
  that kinds of stuff.
• 28:09
  And if your gut's still giving you trouble,
• 28:14
  that's what I'm going to say again,
• 28:15
  is getting the fat intake
• 28:16
  down a little bit.
• 28:17
  But really what I want you
• 28:18
  to focus on this week is
• 28:19
  getting the protein up.
• 28:20
  I'm not because you're
• 28:21
  keeping your calories in a good spot.
• 28:23
  I'm not really that worried
• 28:24
  about macros of carbs and
• 28:25
  fats as long as we're
• 28:27
  getting the protein up and
• 28:28
  your calories are staying within control.
• 28:30
  So I want to speak to Jay Birch.
• 28:32
  Grits are nasty.
• 28:34
  I lived four years in the South,
• 28:36
  could never ever get used to them.
• 28:40
  You know, I've never had grits before.
• 28:44
  Go up to the panhandle.
• 28:45
  I've never had grits before.
• 28:48
  See my family, we live in Florida,
• 28:49
  but they're from New York.
• 28:50
  So they're not like into a
• 28:52
  lot of Southern food.
• 28:53
  They're, they're like, my mom is like,
• 28:55
  you know,
• 28:55
  they're Italian in New York and just,
• 28:57
  they're like not into that stuff.
• 28:59
  So we did not eat grits growing up.
• 29:03
  We had pancakes.
• 29:05
  We didn't even eat oatmeal growing up.
• 29:07
  Like I tried it a number of
• 29:09
  times and I thought it was
• 29:10
  healthy and I never liked it growing up.
• 29:13
  Yeah.
• 29:14
  so definitely what every
• 29:16
  single person told me this
• 29:18
  exact phrase every time
• 29:22
  they brought me grits mine
• 29:24
  are better than anyone
• 29:25
  you've had you have they
• 29:27
  haven't been cooked
• 29:28
  correctly blah blah blah
• 29:31
  nope sorry there's a lot of
• 29:33
  southern food I've never
• 29:34
  had like chicken and
• 29:35
  waffles I've never done
• 29:36
  that either now that that's
• 29:38
  just way too good
• 29:39
  I've never done that before.
• 29:40
  Chicken and waffles are top
• 29:43
  10 food of all time.
• 29:44
  Yeah, never.
• 29:45
  I didn't do that either.
• 29:46
  And that I will only buy in
• 29:48
  the South because they
• 29:49
  really know what they're doing.
• 29:50
  Yeah.
• 29:52
  There's another thing I used
• 29:53
  to eat growing up.
• 29:53
  Have you ever heard of pastina?
• 29:54
  Yeah.
• 29:56
  It's just like really,
• 29:58
  it almost looks like couscous.
• 29:59
  It's like really small pasta.
• 30:02
  And literally we would just
• 30:03
  eat that covered in
• 30:04
  Parmesan cheese and butter.
• 30:06
  Like just, it was so good.
• 30:09
  But I think that might've
• 30:10
  been like a Pennsylvania thing.
• 30:12
  It's like a,
• 30:13
  I think it's like a new England thing.
• 30:14
  Well, that's fun.
• 30:15
  That's where you're from.
• 30:15
  I don't know where it's from then.
• 30:17
  You would have had that.
• 30:19
  So, but I know one that you might know of,
• 30:22
  this is a gross food.
• 30:24
  Anybody that knows this food
• 30:25
  might think it's gross, but well,
• 30:27
  do you know what scrapple is?
• 30:31
  That's from like the Northeast, right?
• 30:33
  That's a Northeast thing.
• 30:35
  So it's, I know it's a Philly thing.
• 30:37
  Yes.
• 30:39
  When I, when we went, when I,
• 30:42
  so when I went to visit Kat,
• 30:44
  she lives in Delaware,
• 30:45
  just South of Philly.
• 30:47
  She bought me a scrapple
• 30:49
  breakfast sandwich.
• 30:51
  My grandfather used to love
• 30:53
  that stuff and it smelled
• 30:55
  so bad when it was cooking.
• 30:57
  Oh,
• 30:57
  and then I remember like in towards the
• 30:59
  end of his life, well, my grandpa,
• 31:02
  I was like the only one
• 31:03
  that would cook it because
• 31:04
  like my aunt was like,
• 31:05
  I don't know how to cook that stuff.
• 31:06
  And he likes it when you
• 31:07
  cook it and it tastes,
• 31:08
  it like smells gross.
• 31:10
  has gross food yeah it's not
• 31:12
  something I'd have every
• 31:13
  day for sure no probably
• 31:15
  and I haven't had it since
• 31:15
  I've not been out there
• 31:18
  that way yeah yeah I know
• 31:20
  what it is and I've had it
• 31:21
  once or twice oh can I just
• 31:23
  can I just start by making
• 31:24
  a comment here I'm going to
• 31:25
  bring this up right here
• 31:27
  heidi mex mentions has
• 31:29
  scott considered pure
• 31:30
  carnivore guys oh the world of dieting
• 31:38
  is just disgusting.
• 31:42
  Disgusting,
• 31:43
  it just makes me so angry for
• 31:47
  people that are just trying
• 31:49
  to be healthy.
• 31:50
  The extremes that we think
• 31:52
  we have to go to in order to get healthy.
• 31:56
  What does eating only meat,
• 32:00
  having only meat in your
• 32:01
  diet really solve?
• 32:04
  Is that really a healthy diet?
• 32:06
  What is that going to fix?
• 32:08
  I mean,
• 32:09
  think about all of the nutrients
• 32:11
  you're missing.
• 32:12
  Talk about gut health.
• 32:15
  I mean, it just, to me, is like,
• 32:18
  I just can't even.
• 32:19
  And you might feel amazing
• 32:20
  on a carnivore diet.
• 32:21
  That's great.
• 32:23
  But the health benefits of
• 32:24
  carnivore diet are slim to none.
• 32:28
  And there's a lot of
• 32:29
  research that shows that.
• 32:31
  In fact,
• 32:31
  you're limiting yourself on so
• 32:33
  many of the nutrients you
• 32:34
  could be getting.
• 32:35
  And it really is like for some people,
• 32:38
  they need to just go to that extreme.
• 32:40
  But it doesn't solve any of the problems.
• 32:43
  It doesn't.
• 32:44
  And then you're going to
• 32:44
  have the vegans telling you,
• 32:46
  why are you eating meat?
• 32:48
  Meat is going to make you sick.
• 32:50
  You know,
• 32:50
  and then you just it's ridiculous.
• 32:52
  It really is.
• 32:54
  I really do find that the
• 32:55
  extremes in this world with
• 32:57
  dieting are unbelievably ridiculous.
• 33:00
  And at the end of the day,
• 33:02
  most people that do diets
• 33:05
  end up going back to doing
• 33:06
  something else.
• 33:08
  They'll live a lifestyle for
• 33:09
  a period of time and they shift.
• 33:12
  And I love what Philip just said.
• 33:14
  Just do whatever works for you.
• 33:16
  Something sustainable.
• 33:17
  Absolutely.
• 33:18
  It should literally be that.
• 33:21
  And I will be honest.
• 33:22
  Heidi says I did it for a
• 33:23
  limited time to solve my joint problems.
• 33:25
  I'm not sure.
• 33:26
  Okay.
• 33:26
  How I call it disgusting.
• 33:28
  I think it's,
• 33:29
  I'm not calling the diet disgusting.
• 33:31
  I'm calling the fact that
• 33:32
  people are selling these
• 33:33
  diets as the solution to inflammation,
• 33:37
  to joint problems, to over to obesity,
• 33:41
  to blood sugar from a diet.
• 33:43
  Do you know why they all work?
• 33:45
  Because they get people to
• 33:46
  remove the shit from their diet.
• 33:48
  They're controlling their calories.
• 33:50
  They're getting more protein in.
• 33:52
  And guess what?
• 33:53
  A lot of their symptoms go away.
• 33:55
  Has nothing to do with the actual diet.
• 33:59
  Now, I'll be honest,
• 34:00
  diets that add things in like.
• 34:04
  you add in more protein,
• 34:06
  you add in more fruits and
• 34:07
  vegetables and fiber,
• 34:08
  often do have a lot of health benefits.
• 34:11
  That's my opinion.
• 34:12
  And I'm going to just make
• 34:14
  this a really controversial show today,
• 34:15
  aren't I?
• 34:18
  I'm just very opinionated on it.
• 34:20
  I am.
• 34:23
  Right.
• 34:23
  You have to go with what works for you.
• 34:25
  This is working for me right now.
• 34:27
  Balanced diet.
• 34:29
  Exactly.
• 34:29
  I've tried everything under
• 34:31
  the sun in my 54 years.
• 34:34
  Me too.
• 34:35
  And so this is what's working for me.
• 34:37
  So there it is.
• 34:41
  I'm somebody who followed a
• 34:42
  paleo diet for years
• 34:44
  because I thought that it
• 34:45
  was going to be the
• 34:46
  solution to my gut issues.
• 34:50
  I was petrified that I was
• 34:51
  going to get leaky gut and
• 34:53
  all this stuff.
• 34:54
  And I literally stopped doing that.
• 34:58
  I added food back in and felt better.
• 35:01
  Everything improved.
• 35:03
  But I still believe that
• 35:05
  that type of a diet,
• 35:07
  whole food based diet is
• 35:08
  how we should all be eating
• 35:10
  everything in balance.
• 35:11
  Have I ever tried carnivore?
• 35:13
  No,
• 35:14
  I don't plan on it because even here's
• 35:18
  the deal.
• 35:18
  Even if people were going to
• 35:20
  use an extreme diet to
• 35:22
  actually get the systemic
• 35:23
  benefits of something like that,
• 35:25
  you would likely have to be
• 35:26
  doing it for like a year plus.
• 35:28
  And I am not willing, nor do I need to
• 35:32
  completely remove all the
• 35:34
  foods from my diet in order
• 35:36
  to get myself healthy and
• 35:37
  nobody does so and I and I
• 35:41
  can't say I've tried
• 35:43
  carnivore before and before
• 35:45
  we met like I said I've
• 35:47
  tried everything and uh it
• 35:51
  wasn't sustainable for me
• 35:52
  it's like the people that
• 35:53
  are like oh fasting works
• 35:55
  no it doesn't you likely
• 35:57
  are controlling your
• 35:58
  calories you're losing
• 35:59
  weight and guess what
• 36:01
  Less fat in your body,
• 36:03
  less adipose tissue does
• 36:04
  help remove the chronic inflammation.
• 36:07
  You know,
• 36:08
  our fat cells is where we store
• 36:09
  everything.
• 36:11
  Again, when we're talking about this diet,
• 36:12
  like people are like,
• 36:13
  have you tried carnivore?
• 36:14
  How long have you tried carnivore?
• 36:17
  Why?
• 36:18
  What is the purpose?
• 36:21
  When we talk about trying a diet,
• 36:23
  what are we trying to achieve?
• 36:25
  Right?
• 36:26
  Like that's the goal.
• 36:27
  What, why are we going on this diet for?
• 36:31
  So if there's not a purpose for the diet,
• 36:33
  why do the diet?
• 36:39
  In Scott's case, but once again,
• 36:42
  what is the purpose?
• 36:44
  If he's losing fat,
• 36:46
  if he's improving his blood biomarkers,
• 36:49
  why would we make things
• 36:50
  more restrictive?
• 36:53
  Like, that's my question.
• 36:56
  Like, it's like, oh, you're doing great.
• 36:58
  Hey,
• 36:58
  let's go ahead and remove everything
• 36:59
  from your diet because
• 37:01
  We just think you need to do that.
• 37:03
  I just,
• 37:04
  this is what I mean by people are just,
• 37:09
  it doesn't make any sense.
• 37:11
  It just doesn't make any
• 37:12
  sense that people would go
• 37:14
  to such extremes when they don't need to.
• 37:18
  No worries, Jake.
• 37:19
  You missed the first half of
• 37:20
  the show that when Scott
• 37:21
  was talking about how great he feels.
• 37:27
  So, and just to answer, I, when I tried it,
• 37:29
  I, I made it like three months.
• 37:32
  Um, but it just,
• 37:34
  it wasn't sustainable at that point.
• 37:36
  I did whole 30 for like six months.
• 37:41
  What am I doing?
• 37:42
  Like why, you know?
• 37:44
  So I do believe that we
• 37:46
  should all be getting in enough,
• 37:47
  but I just think the
• 37:49
  extreme dieting world is just, and
• 37:53
  I'm going to be off on a tangent.
• 37:54
  I think this needs to be my
• 37:55
  next podcast is the people
• 37:58
  that are talking about
• 37:59
  these diets are usually
• 38:01
  selling you something too.
• 38:03
  By the way, by my ancestral supplements,
• 38:06
  I shouldn't even use that
• 38:07
  word because I don't want it.
• 38:08
  That's a good company, but by my,
• 38:10
  these beef liver tabs or this or that,
• 38:13
  that's going to help with
• 38:14
  this and that it
• 38:16
  it's all a marketing game, you know,
• 38:18
  like it's, it's,
• 38:19
  it's just as bad as the freaking medical,
• 38:21
  the medical companies, the same,
• 38:23
  the same people that are
• 38:24
  feeding people pills are
• 38:26
  feeding people Oreos, the same companies,
• 38:29
  you know,
• 38:30
  they're coming from the same places.
• 38:31
  Oh, here to have this Oreo,
• 38:33
  but let me go ahead and
• 38:34
  give you the medication.
• 38:34
  It's going to help you with that too.
• 38:36
  It's like, it's the same shit, you know?
• 38:38
  So anyways,
• 38:42
  Just to recap and bring this
• 38:45
  ribbon around the package.
• 38:47
  Because now you've got
• 38:48
  Cheryl all fired up right now.
• 38:50
  We're down 14 pounds since
• 38:53
  the hospitalization.
• 38:55
  Blood sugar is back down into the 120s,
• 38:58
  which is really good from where I was at.
• 39:01
  And it's on a downward trend.
• 39:04
  Weight loss is still on a downward trend.
• 39:07
  And I'm feeling great.
• 39:09
  I'm back in the gym.
• 39:10
  I am back to working out.
• 39:12
  I'm back.
• 39:13
  My joints are feeling great.
• 39:15
  And we're just going to keep
• 39:16
  on trucking with what we're doing.
• 39:19
  And I'm going to say one more thing, okay?
• 39:20
  Because first things first.
• 39:23
  I don't want anybody getting
• 39:24
  offended by my opinion.
• 39:26
  And here's what I'm going to say.
• 39:27
  I'm going to leave it at this.
• 39:28
  If you're following a diet
• 39:30
  trend and that works really well for you,
• 39:33
  that's great.
• 39:34
  But I'm always going to be
• 39:35
  the honest person that
• 39:36
  tells you why a diet works.
• 39:37
  Okay.
• 39:38
  Likely you're getting more
• 39:39
  nutrients and less of the
• 39:41
  crap and you're controlling
• 39:42
  your calories.
• 39:43
  Okay.
• 39:44
  No matter what all that stuff is.
• 39:46
  My approach to nutrition is
• 39:48
  one that I want to be
• 39:49
  realistic with my clients with.
• 39:52
  that they have full-time jobs,
• 39:54
  they have kids, they have families,
• 39:56
  and their kids are also
• 39:58
  watching what they're doing
• 40:00
  and what they're eating.
• 40:02
  And what I teach is meant to
• 40:04
  be balanced because life is
• 40:06
  meant to be balanced.
• 40:08
  We should all be able to enjoy things.
• 40:10
  And a lot of people on those
• 40:12
  quote unquote diets,
• 40:13
  whether it's carnivore, Whole30,
• 40:15
  that was me at one point,
• 40:17
  live for cheap meals.
• 40:19
  They live for cheat meals.
• 40:20
  They literally, they're so happy,
• 40:23
  but they still have to have that.
• 40:25
  It's my cheat day.
• 40:26
  Guess what?
• 40:27
  We don't cheat on our food
• 40:28
  because there's no cheating
• 40:32
  on what you eat.
• 40:33
  So my approach to nutrition
• 40:36
  is meant to be one that
• 40:37
  makes a person feel excited
• 40:39
  for their meals, not restricted by them.
• 40:42
  And I know that if a person
• 40:43
  is eating enough nutrients,
• 40:45
  and they're controlling their calories,
• 40:47
  and they're getting their
• 40:48
  movement in throughout their day,
• 40:49
  they're going to be healthy,
• 40:51
  they're going to be
• 40:51
  lowering their inflammation markers,
• 40:53
  and they're going to be
• 40:54
  living a lifestyle that
• 40:55
  they can sustain forever.
• 40:56
  And that's what I'm going to say to end.
• 40:59
  So what I want to say is, Heidi,
• 41:01
  don't be sorry.
• 41:02
  No, don't be sorry.
• 41:03
  This show is for.
• 41:05
  I want to have open discussion.
• 41:06
  Agreed.
• 41:07
  Where we can talk back and
• 41:08
  forth about why you think
• 41:10
  that's a benefit to you,
• 41:11
  why Cheryl doesn't,
• 41:12
  and we can have a
• 41:14
  conversation about it and
• 41:16
  not just shut people out.
• 41:18
  That's what this show is about.
• 41:22
  And that's fine.
• 41:23
  We're all entitled to our own opinions.
• 41:25
  And I've tried a lot of things.
• 41:27
  And I've done,
• 41:28
  I used to weigh over 500 pounds.
• 41:30
  I have lost almost 300 pounds,
• 41:35
  gained some back.
• 41:36
  I'm on the track back to
• 41:37
  losing the weight again.
• 41:39
  The first ways weren't sustainable.
• 41:41
  This is working better.
• 41:43
  It's slower.
• 41:44
  It's more methodical.
• 41:46
  And it's more sustainable for me.
• 41:47
  And that's why I choose this.
• 41:50
  Yeah, I would say I agree.
• 41:52
  And I also want to thank
• 41:54
  Heidi because guess what?
• 41:55
  If these topics aren't put out,
• 41:58
  I can't educate people.
• 42:00
  So your questions help me
• 42:02
  help the people that might
• 42:04
  be literally living in a diet prison.
• 42:07
  It might be really sustainable for you,
• 42:09
  but there might be somebody
• 42:10
  else out there that thinks
• 42:11
  that they have to eat that
• 42:12
  way in order to see results.
• 42:14
  I got clients that are
• 42:15
  afraid of eating bread or
• 42:17
  afraid of eating carbs or
• 42:18
  afraid of eating this stuff.
• 42:20
  Being able to show those
• 42:21
  people that they don't have
• 42:22
  to live that way to get
• 42:23
  healthy and eat and see
• 42:25
  results is what I'm passionate about.
• 42:28
  So if it works for you, great.
• 42:29
  I'm so happy that it works for you.
• 42:31
  But I just wanted to make
• 42:33
  sure that I also said that as well.
• 42:34
  So I want people to ask.
• 42:35
  I want people to challenge me for sure.
• 42:38
  And now I'm going to have a
• 42:39
  podcast episode on it.
• 42:40
  So we're going to do it.
• 42:45
  Whoops.
• 42:46
  She said, to be fair,
• 42:47
  I have been eating more
• 42:47
  sourdough than usual.
• 42:49
  There we go.
• 42:49
  So you're, yeah, it's good.
• 42:52
  But anyways, guys,
• 42:54
  I got to get going because
• 42:55
  I actually have a call with
• 42:56
  somebody in a minute.
• 42:58
  So I'm excited for that call.
• 43:00
  Thank you everybody for the input.
• 43:02
  This is an open forum for everybody.
• 43:04
  We love you all.
• 43:05
  And with that,
• 43:06
  we will see everybody next
• 43:07
  time on the Clydesdale
• 43:09
  Media Weight Loss Journey.
• 43:10
  Thank you everyone.