Latest / Everyday Ancestral with James Barry / “Everything We’re Told About Food Is Wrong” How Carnivore Fixed My Weight and Anxiety | Jenny Mitich

Transcript

“Everything We’re Told About Food Is Wrong” How Carnivore Fixed My Weight and Anxiety | Jenny Mitich · Everyday Ancestral with James Barry

• 0:00
  What if everything you were told about eating was backwards?
• 0:04
  Jenny Middich reclaimed her health energy and identity by going all in on a way of eating
• 0:11
  most people still see as extreme.
• 0:13
  But when you're battling chronic symptoms, emotional burnout and food confusion, sometimes
• 0:19
  the most radical thing you can do is simplify.
• 0:23
  In this episode, Jenny shares her unapologetic story of healing through animal-based nutrition,
• 0:28
  but it's really like to raise a family on meat and how trusting her body broke her free
• 0:33
  from food, beer, chronic pain and the wellness hamster wheel.
• 0:37
  I really like exposing people to the different diets out there, but specifically on a personal
• 0:45
  level, like where someone really did have a life change, where this diet not only has
• 0:55
  become their brand, but really healed them.
• 0:57
  So I'd love you to just start there, like what was going on that needed healing?
• 1:03
  Yeah, so I initially came to carnivore to lose weight, but I had so many other things
• 1:10
  heal in the process.
• 1:12
  So I have twin boys, Max and Harry, they're now four, but when I was pregnant with them,
• 1:17
  I gained 70 pounds and I was already overweight when I got pregnant.
• 1:22
  So the day I delivered, I was 242 pounds, I was huge and miserable.
• 1:27
  Very tough pregnancy, I had a lot of swelling in my wrists and feet, I just could not get
• 1:32
  enough food, and this is pre-carnivore.
• 1:34
  So I was like standard American pregnancy all the way, and I think that carb rollercoaster
• 1:41
  was why I felt hungry all the time because of the blood sugar spikes and debts.
• 1:45
  Cut to about six months later, I'm trying to lose weight and it's coming off really slowly.
• 1:51
  I was trying with just the standard, 1200 calories, fruits and vegetables, lean meats,
• 1:57
  slow fat, and it just wasn't coming off very, very, very slowly.
• 2:04
  And my husband, he had lost about 130 pounds using keto and water fasting a few years
• 2:10
  before we met.
• 2:12
  So he was acquainted with a ketogenic diet and he had found, he came to me because he
• 2:17
  had found Dr. Ken Berry's videos on YouTube.
• 2:21
  And he brought these videos to me and he said, honey, I'd really like to try carnivore.
• 2:24
  I want to take it to the next level.
• 2:26
  Would you be willing to do the carnivore diet with me?
• 2:30
  And at that point, I said absolutely not.
• 2:32
  There's no way that's crazy.
• 2:34
  How can you only eat meat?
• 2:36
  How can you get all the nutrients you need, only eating meat?
• 2:39
  So I said, hard no.
• 2:41
  But he and I continued to watch those videos occasionally after we put the boys to bed
• 2:47
  at night.
• 2:48
  So over the next six months, I continued doing what I was doing and having a lot of issues
• 2:52
  with it.
• 2:53
  It wasn't losing a lot of weight and continued watching these videos.
• 2:56
  And finally, got to the end of the year.
• 2:58
  I'd only lost 20 of the 70 pounds and I was still feeling like crap.
• 3:03
  So I said, you know what, screw this, I'm going to try carnivore for 30 days.
• 3:06
  I had been wearing a continuous glucose monitor for about three and a half months at that
• 3:10
  point, just for fun, because I love data.
• 3:12
  And I was really curious to see what would happen to my glucose.
• 3:16
  It wasn't pathological.
• 3:17
  I think if I had stayed on that path for another 20 years, it probably could have turned
• 3:21
  into prediabetes or type two.
• 3:22
  But I was like low 100s on the average.
• 3:26
  So how were you eating again?
• 3:28
  So you weren't eating keto like your husband at the time.
• 3:31
  You were just eating not even standard American, what, slightly low carb or oh no, not low
• 3:37
  carb at all.
• 3:38
  I mean, I was probably, I was eating a ton.
• 3:40
  A ton of fruits and vegetables, chicken, lean meats, not any gluten.
• 3:46
  I'd cut gluten years before.
• 3:48
  I was eating what, what a lot of people will call is healthy, you know, not eating the
• 3:54
  rainbow.
• 3:55
  But not necessarily low carb though.
• 3:56
  Oh no, it was not low carb.
• 3:57
  I was probably eating 300, 400 grams of carbs per day in the form of fruits and vegetables.
• 4:03
  It was very high carb.
• 4:04
  It was still what you, like what you said, it still is what people would say is healthy.
• 4:09
  You weren't seeing like the fast food kind of stuff.
• 4:13
  You weren't going crazy with the desserts.
• 4:15
  You were just eating real foods, but not necessarily thinking about the amounts of those
• 4:21
  real foods.
• 4:22
  Just kind of eating till you were satiated, sound for sure.
• 4:24
  So I was following the new diet.
• 4:26
  So the new app was a psychology based app and it went through and kind of taught you
• 4:30
  to have a different relationship with food and they scored foods based on color.
• 4:34
  So green, yellow and red, all the green foods were fruits and vegetables.
• 4:38
  They were all like if it has high water content, you can eat as much of it as you want.
• 4:43
  Yellow foods were going to be a little bit more like the lean meats and things and red
• 4:46
  foods are just all the foods I eat now, ribeye, butter, all of the stuff with lots of fat.
• 4:51
  So that's kind of how I was eating and sure it would work for a week.
• 4:56
  But then I'd be starving because I'm not eating enough food.
• 4:58
  I'm eating so much sugar in the form of fruit that I would just be like on a glucose roller
• 5:05
  coaster.
• 5:06
  So yeah, I was eating a traditional healthy diet.
• 5:07
  What I thought was healthy and it was not great.
• 5:13
  So then you went down the Ken Berry rabbit hole, which is a great hole to go down.
• 5:17
  And then you started 30 days on carnivore.
• 5:22
  And before you go into what happened, what did that look like?
• 5:25
  So what were you eating?
• 5:28
  That's a really good question.
• 5:29
  A lot of beef, bacon, sausage, eggs, butter, and some chicken pretty much.
• 5:37
  But I had a hard time the first month.
• 5:39
  I was not very happy.
• 5:41
  So I honestly looking back now, I'm almost three years carnivore, I honestly can't remember
• 5:45
  much besides the severe keto flu and oxalate dumping that I went through that first
• 5:50
  month.
• 5:51
  Really?
• 5:52
  Okay.
• 5:53
  So you were unhappy.
• 5:54
  What did that look like?
• 5:55
  What did oxalate dumping look like?
• 5:57
  So I didn't know that I was oxalate dumping until about a year later.
• 6:01
  So the first month on carnivore did it as miserable fatigue and lots of diarrhea.
• 6:05
  I thought it was keto flu the whole time, but it was a mixture of both.
• 6:10
  I ended up losing eight pounds and my glucose went from the low 100s on average to the low
• 6:15
  80s on average that quickly.
• 6:18
  I started feeling better around week six.
• 6:20
  But as far as oxalate dumping, I think it felt like the keto flu.
• 6:24
  I just had severe fatigue and diarrhea that lasted six weeks.
• 6:28
  For those that don't know, keto flu is, can you explain it?
• 6:31
  Sure.
• 6:32
  Keto flu, it's basically carbohydrate withdrawal.
• 6:35
  When you drop your carbs down to basically zero or go low carb if you're doing keto, your
• 6:41
  body releases a lot of water weight and with that water go electrolytes.
• 6:47
  And you feel like you have the flu.
• 6:49
  It's like fatigue, diarrhea or constipation, it depends on the person, headaches, anxiety,
• 6:57
  sleep disturbances.
• 6:58
  There's so many things that go along with it, but typically it only lasts like two to
• 7:01
  three weeks at most.
• 7:04
  So six weeks was a bit extreme and it wasn't until I read Sally Norton's book, Toxic
• 7:09
  Superfoods about a year later that I realized I was eating so many high oxalate foods,
• 7:15
  like everything I ate was high oxalate, sweet potato, quinoa, dark chocolate, kiwi,
• 7:23
  raspberries, so many of the foods that I ate every single day for like a year were high
• 7:28
  oxalate.
• 7:29
  So I suffered, it wasn't great.
• 7:32
  Can you talk about, because there's going to be people that don't even know about the oxalates.
• 7:36
  I know it's a hot topic in our circles, but can you elaborate on what that is for people
• 7:40
  that don't know?
• 7:41
  Yeah, sure.
• 7:42
  Oxalates are just plant toxins, like little crystals that are only in certain foods.
• 7:47
  They're not in every plant, but in certain ones there's higher levels.
• 7:51
  And our bodies are built to withstand a little bit of this, but if you're eating a sweet
• 7:57
  potato every single day, if you're eating spinach smoothies every single day, those oxalates
• 8:02
  can start to build up and store themselves in your system where they don't belong.
• 8:06
  So then if you stop eating all oxalates, your body's like, ah, I can take a break and
• 8:11
  it starts to try to release these from your system.
• 8:13
  But when it does that, if it's too fast, it makes you feel terrible.
• 8:19
  And yeah, I think oxalates have been like, I feel like there's more of an understanding
• 8:24
  of them now because of Sally's book, but yeah, I had no idea what they were, what that
• 8:29
  was before I started Carnivore.
• 8:32
  And so would that process of that dumping and just you feeling really fatigued?
• 8:36
  How long did that last?
• 8:38
  It was six weeks that it was really acute.
• 8:40
  And then what happened there after?
• 8:43
  I started feeling a lot better.
• 8:46
  You know, I finally started to feel what so many people experience when they go on an
• 8:51
  ultra low carb diet, a lot more energy.
• 8:55
  I didn't have to eat as often, a lot of food freedom.
• 9:00
  And that's when I really started to see a lot of the other improvements in my health
• 9:04
  besides just weight loss and glucose improvements.
• 9:08
  Yeah, so maybe you can talk about some of those improvements because I want to make sure
• 9:12
  that we kind of speak to the elephant in the room, like you're not a health practitioner,
• 9:16
  you're not a nutritionist, you're not someone who's studied these things in a university.
• 9:23
  What you are is someone who wanted a change in their lifestyle and their body and started
• 9:29
  go down these different paths, referring to people that are experts in the field and
• 9:34
  saw huge benefits, saw huge gains, and so you just kind of kept going, but I know you also
• 9:40
  kind of have a data, you know, you're kind of a data nerd, and for a lack of a better word,
• 9:44
  I mean that with effects, of course, but like you're someone who likes data.
• 9:48
  So you're not just going about this in a laissez-faire kind of way.
• 9:53
  Oh no, definitely not.
• 9:55
  So I'm a huge dork.
• 9:57
  I love data.
• 9:59
  So I do a lot of blood work.
• 10:01
  Dexascans continue as glucose monitoring, ketone monitoring, arterial scans, and that
• 10:06
  was just for fun.
• 10:08
  But yeah, my degree, my bachelor's degree is in management finance.
• 10:13
  I had just kind of stumbled into the world of nutrition in like 2015, 2016 when I heard
• 10:19
  Mark Sisson on a Joe Rogan podcast, and then I bought all of his books and just devoured
• 10:24
  those.
• 10:25
  I've been reading and doing research on it myself just because I have a passion for
• 10:31
  its sense then.
• 10:32
  So he's more like paleo, right?
• 10:35
  So did you?
• 10:36
  Sure, he's more primal as what his whole stick is, but yeah, it started there, and then
• 10:40
  I read more into keto, read more into all the stuff.
• 10:43
  So I had, I was like acquainted with it before I started carnivore, but I had never really
• 10:48
  given it a fair shot.
• 10:51
  I had never really tried the diet.
• 10:52
  I was trying to be more like whole real food and like moderation and things like that.
• 10:58
  And that just never really worked well for me.
• 11:01
  So what was your rock bottom moment though that just made you question everything you were
• 11:07
  taught about food?
• 11:08
  And it's like there's the, of course there was the moment that made you go like, hey,
• 11:13
  I want to lose weight.
• 11:14
  And of course there was the keto flu moment of when you did start to make a change, but
• 11:19
  was there that?
• 11:21
  Did you, I mean, did you have a moment where you're like, oh my God, everything I was told
• 11:28
  is wrong.
• 11:29
  And like what I'm doing is revolution.
• 11:31
  Like did you have that moment?
• 11:32
  And when was that?
• 11:33
  It's a really good question.
• 11:35
  And what first comes to my mind when you asked that is when I read Deenatatial's book,
• 11:40
  The Big Fat Surprise.
• 11:41
  So in that first month or two that I was on carnivore, I read that book as well.
• 11:47
  And I think I had gotten it as a recommendation from one of Barry's videos.
• 11:52
  I can't quite remember how I got there.
• 11:54
  But man, when I finished that book, mind blown.
• 11:59
  And then I moved on to the great plant-based con.
• 12:02
  I think it's Jane Bucston, that book, wow, incredible.
• 12:08
  Both of those books just highly, highly researched excellent references.
• 12:13
  And it really kind of pealed back the veil for me on like, wow, I did not realize that
• 12:19
  the dietary, like the food pyramid and all that stuff wasn't really based on science.
• 12:24
  I didn't realize that I shouldn't be eating like fruit.
• 12:28
  If you're just eating fruit on its own, like your body can't recognize the difference
• 12:31
  between fruit and a candy bar, it's sugar, you know, all of these things that I just,
• 12:36
  I don't know, I'd never, never known.
• 12:38
  So fat is not the enemy, you know, saturated fat is not going to give you a heart attack.
• 12:43
  Just things like that, yeah, that was a big aha moment for me after reading those books.
• 12:49
  And I think it kind of also lit a fire under me because I was so angry.
• 12:52
  I was just like, why have we been told this for so many years?
• 12:56
  And now so many people are sick, their metabolic health is terrible, how did we get here?
• 13:02
  So that kind of really lit the passion for me.
• 13:05
  And that's why I started sharing about the carnivore diet on my YouTube channel.
• 13:10
  Yeah, and then you started getting a large audience from that.
• 13:14
  Clearly people are hungry to better understand how food affects the body, what diet to follow.
• 13:19
  I mean, I guess that's been true for a while.
• 13:21
  I always ask the question of, well, why are we, you know, the only species that's looking
• 13:28
  to someone else to tell us what to eat?
• 13:29
  Like every other species just eats, right?
• 13:32
  They instinctively know.
• 13:34
  So, you know, why did we lose our instincts?
• 13:36
  What has happened?
• 13:37
  And sometimes I think it's just because our brain is so big, we complicate things beyond
• 13:41
  what they need to be complicated.
• 13:43
  But you're like, did you, have you ever historically dealt with any food issues
• 13:50
  when you were younger?
• 13:51
  Like has, has diet culture kind of been and potentially like just feeling, you know,
• 13:58
  not good in your body?
• 13:59
  Has that ever shown up in your life before the moment where you made these changes?
• 14:04
  Oh, sure.
• 14:05
  Yeah, I grew up, I'm a classic sugar addict.
• 14:08
  So in our house, we had like every really good sugary cereal.
• 14:14
  We always had the different snack cakes and things like that chips candy.
• 14:18
  I'm a big like sweet tarts, lemon heads, nerds kind of gal.
• 14:22
  So that's just what I ate growing up.
• 14:25
  I didn't, I don't know.
• 14:26
  I guess I had the pressures of being thin, but I was always pretty thin in school.
• 14:30
  Once I got past like fifth grade, I was bullied for being overweight and having terrible acne
• 14:34
  in fifth grade.
• 14:35
  And that has.
• 14:36
  But that's a horror laze you're stuck in because that's when you start developing and stuff
• 14:40
  that's right.
• 14:41
  You already feel like people are looking at you, right?
• 14:43
  Yeah.
• 14:44
  It was terrible.
• 14:45
  I mean, that has carried through my entire life.
• 14:48
  So I, yeah, I think I had that, I self-medicated.
• 14:53
  I had depression and anxiety starting around 13 and I self-medicated with drugs and alcohol.
• 14:59
  So I was deep into that in my teens and into my mid 20s before I got clean and got out
• 15:08
  of that whole world and really started.
• 15:10
  And even then I was still smoking and drinking alcohol, smoking cigarettes and drinking.
• 15:14
  You know, I wasn't doing drugs anymore.
• 15:15
  I wasn't until my early 30s that I really started to figure out like, oh, I should probably
• 15:23
  be paying attention to what I put into my body if I want to feel good.
• 15:28
  Yeah, it's something that people think is such a rudimentary idea, but I mean, I didn't
• 15:35
  learn it till I was in my 20s.
• 15:37
  I know people that still haven't learned it, you know, in their 50s, you know, or they're
• 15:41
  just learning it now, you know, so it's, it is, we assume it's such an easy concept,
• 15:47
  but it really isn't.
• 15:48
  It's not obvious that food affects your health.
• 15:50
  I mean, that's why so many people when they have health issues, they go to the doctor,
• 15:53
  they don't go there nutritionists, right?
• 15:55
  Or they don't look at what they're eating, they go to the doctor because they're not
• 15:58
  connecting like what they're eating as a cause for their immune issues.
• 16:03
  Because you're, because you did have issues, or I'm saying issues, because food and
• 16:11
  body images, you know, our body, because food and, you know, your body and you
• 16:21
  mentioned this chaining, because that was prevalent for you.
• 16:26
  What I find interesting is that carnivores are an extremely restrictive diet.
• 16:32
  I mean, really, the opposite end is plant-based.
• 16:36
  That's also restrictive.
• 16:37
  I'm not highlighting carnivore, any diet that has a very specific dog one, a very restricted
• 16:42
  like you can't do this is going to be restrictive.
• 16:47
  For some people, restriction in itself is, is kind of, you know, resonates with them
• 16:53
  is like, oh, this is reminding me of when I was bulimic or when I had these other food
• 16:57
  issues.
• 16:58
  So, so has that ever come up for you when you've gone down this path of like questioning
• 17:04
  whether are we designed to be so restrictive?
• 17:08
  I never had any kind of issues with food in that way.
• 17:13
  Okay.
• 17:14
  I had a friend that was bulimic and I tried it one time and I was like, this is terrible.
• 17:19
  Yeah.
• 17:20
  I want to eat food.
• 17:21
  So I've never had that issue, my issue, I can eat, I can eat and I like sugary stuff.
• 17:27
  So that's kind of where my path went.
• 17:29
  As far as carnivore being restrictive, yeah, I mean, if you're restricting your food
• 17:32
  and take to just animal products, it is going to be a lot less food than you're normally
• 17:37
  eating.
• 17:38
  What I found with carnivore is it's freeing and simplifying because I have a lot on
• 17:44
  my plate and if I can just eat some burger patties and a steak and some eggs for the
• 17:50
  day and be done, it has just made my life so much better.
• 17:56
  It is pretty amazing like when you when you have that simplified eating ritual, like the
• 18:02
  eating ritual is simplified, it's so amazing in that way because you're right.
• 18:08
  You know what to eat and I think more importantly, you're satiated, right?
• 18:12
  Yeah.
• 18:13
  I mean, I only have to eat once or twice a day.
• 18:16
  I woke up this morning.
• 18:17
  I'm doing an end of one experiment where I'm only eating McDonald's burger patties for
• 18:21
  10 days and I did before and after blood work indexes is what I'm measuring and I had
• 18:28
  five burger patties in the fridge ready for me because I've been really hungry the
• 18:32
  past few days and I've eaten more of the patties.
• 18:35
  But this morning I woke up, I didn't, I didn't even need to eat one.
• 18:39
  I was just good and my ketones were good, my glucose was good, I'm still not eating and
• 18:46
  I what time is it two o'clock, almost two o'clock and I'm fine.
• 18:50
  So I'll probably just eat dinner and be good to go.
• 18:52
  I don't have that hangry feeling that I would get when I'm eating carbs where I'm like
• 18:57
  I have to eat now or I'm going to pass out or beat somebody up.
• 19:01
  You know, I don't have that anymore.
• 19:03
  That's just that's gone.
• 19:04
  And what is this?
• 19:05
  What are you doing right now?
• 19:06
  You said it's McDonald's or?
• 19:08
  So I'm doing an end of one experiment where I'm only eating McDonald's quarter pound
• 19:12
  burger patties for 10 days.
• 19:14
  Interesting.
• 19:15
  And what is the end end to one?
• 19:16
  I've never heard of it called by what is that end of one and end of one experiment is
• 19:20
  just where you're doing an experiment of what was one person just mice on myself.
• 19:25
  Oh, okay.
• 19:26
  I've never heard it said like that.
• 19:28
  That's interesting.
• 19:29
  And so you're doing it with McDonald's patties specifically and it's just the meat, right?
• 19:34
  It's obviously it's nothing else.
• 19:37
  Why that why McDonald's specifically?
• 19:40
  So I think a lot of people think, oh, you can't eat McDonald's or Wendy's or whatever
• 19:46
  when you're on carnivore, but you can there's you can do the patties.
• 19:50
  There's certain things that you can do to get things all a cart.
• 19:53
  And I still get a lot of comments on my YouTube channel like, oh my god, you're eating burger
• 19:58
  patties or McDonald's, blah.
• 20:00
  So I like to dispel myths with my end of one experiments.
• 20:04
  So one of them is going to be this one where I'm showing like the blood work before and
• 20:08
  after, dexascans before and after, continuous glucose monitor data throughout and just
• 20:15
  showing what happens when that's all you do.
• 20:18
  I've done this with sardines.
• 20:20
  I've done where I ate like 100 cans of sardines in a month and I tested my mercury levels
• 20:26
  because that's another question I get often on the YouTube channel.
• 20:29
  It's like, if you eat sardines, your mercury is going to go up and it's like, actually
• 20:32
  no, it's very low mercury fish, but you have to show people, you know, take them through
• 20:37
  why that doesn't happen.
• 20:39
  And I like to show with data, hard data.
• 20:41
  So that's, I do these probably once every couple of months, I'm doing some end of one
• 20:46
  experiment to show something or educate in some way.
• 20:48
  I love it.
• 20:49
  That's so cool.
• 20:51
  What do you find from these experiments or just from your, from your interaction with
• 20:56
  people in your community?
• 20:58
  What do you find are some of the biggest myths out there about food in general.
• 21:03
  I mean, obviously it's kind of or slanted, but, you know, just kind of in general around
• 21:08
  the trending nutritional habits these days like, that's a really good question.
• 21:14
  I mean, I get a lot of comments or questions about cholesterol, like, what does carnivore
• 21:20
  do to your cholesterol?
• 21:23
  I did a sugar diet experiment in the summer because sugar diet was popping off earlier
• 21:27
  this year and it was like, everyone wanted to try it.
• 21:30
  So I did it for eight days and it was terrible.
• 21:32
  So I had a lot of questions and comments around that.
• 21:35
  That video, like, oh, really works for me, blah, blah, blah, blah, or other people being
• 21:39
  like, ooh, that didn't, you know, this is why it didn't work for me.
• 21:42
  So I get a lot of comments around that.
• 21:44
  And it seems like overall, I feel like there's a lot of confusion around food in general,
• 21:51
  just like what is healthy, what is not.
• 21:54
  And the common myths are just like red meat is terrible for you.
• 21:58
  It will make your cholesterol go up.
• 22:00
  You're going to have a heart attack.
• 22:01
  A lot of questions about like, oh, if you only eat meat, aren't you just constipated
• 22:05
  all the time or aren't you on the flip, aren't you just farting all the time or having diarrhea?
• 22:10
  It's a lot of confusion around what this diet actually does for your metabolic health
• 22:18
  and how you react to it.
• 22:20
  Well, let's address a few of them.
• 22:21
  So if anyone's watching this for the first time in learning about carnivore and they
• 22:26
  may have those kind of questions.
• 22:28
  So I'll just fire a few off and maybe you can give some short answers.
• 22:31
  But one is like, so, so do you get constipated on carnivore?
• 22:36
  You can in the beginning.
• 22:37
  In the beginning of carnivore, the first month, month and a half, a lot of wild things
• 22:42
  can happen to your digestive system.
• 22:44
  And that's where I think this pops up.
• 22:46
  But for most people, after that adaptation period, your bowel movements become regular
• 22:51
  every day, every couple of days or something like that.
• 22:55
  And there's some things you can do to address constipation if it does come up.
• 23:00
  Any concern about the, what about fiber?
• 23:04
  Is there any concern about not having the fiber in the diet?
• 23:08
  Have you ever checked your, you know, your gut level?
• 23:12
  Have you ever checked the gut for any leaky gut, anything like that to see if the lack of
• 23:17
  fiber is, you know, decreasing your good microbes or anything like that?
• 23:22
  I have not done any stool testing or anything like that.
• 23:26
  Usually the question with fiber that comes up is like, if you don't have any fiber in
• 23:30
  your diet, how do you go to the bathroom?
• 23:32
  A lot of people just think that it just stops like moving.
• 23:35
  But the thing is, is when you're only eating meat, it's, you're still, it's still moving
• 23:40
  through.
• 23:41
  And it, very easily as well.
• 23:44
  And a lot of people, when they cut fiber from their diet, they have a lot less digestive
• 23:49
  stress, distress.
• 23:51
  It's, it can actually cause harm to your intestines, fiber running through there because it's not
• 23:57
  digested.
• 23:58
  Your body doesn't need to use it.
• 23:59
  It can't use it.
• 24:01
  You're pooping it out.
• 24:02
  That's not necessarily a good thing.
• 24:04
  You want your body to be using as much of the food that you're intaking.
• 24:09
  That's why a lot of people have less bowel movements on carnivore because their body
• 24:13
  is utilizing all of what they're putting into it.
• 24:16
  It's actually breaking it all down so you have less fecal volume, which can then be
• 24:20
  confused for constipation, which is different.
• 24:25
  Do you find that on carnivore, like, are you eating a certain percentage of fat, or
• 24:31
  you, are you, is there a concern of eating too much fat or too little?
• 24:36
  Yeah, yeah, I think it's going to be different for everybody.
• 24:41
  For me personally, I usually settle around like 65% fat to 35% protein, or like 70% fat
• 24:49
  to 30% protein.
• 24:50
  I think it's pretty normal if you're just eating like rib eyes and burgers and eggs
• 24:55
  and bacon and things like that.
• 24:57
  Some people need to go higher fat.
• 24:59
  Some people need to go lower fat and higher protein.
• 25:02
  It just depends on your goals and what you're trying to heal or what you're trying to lose,
• 25:08
  whatever you're trying to do.
• 25:09
  Have you found, have you experimented at all with different parts of the animal, whether
• 25:16
  it's incorporating organ meats or just non-ribbi pieces of the animal and seeing how your body
• 25:23
  responds to those?
• 25:25
  Yeah, I like to eat nose to tail as much as possible.
• 25:28
  I personally do not like the taste of liver, so that's where I love your eat pluck, because
• 25:34
  it allows me to get organ meats when I don't like the taste as much, but it's hard.
• 25:41
  It's hard for me to get into the organ meats.
• 25:44
  I will admit I haven't done as much as I probably should.
• 25:47
  Do you notice the difference when you do get them in?
• 25:51
  Yeah, definitely feel less fatigue, and I just feel a bit brighter.
• 25:57
  I have, it's so funny, because I have frozen, pancreas, heart, liver, and a few others in
• 26:06
  my freezer from white oak farms in Georgia.
• 26:09
  It's like grass-fed, really clean.
• 26:11
  I just, I haven't been brave enough to cook them yet.
• 26:15
  Yeah, oh, I could help you with that.
• 26:18
  Thank you.
• 26:19
  Well, that's a good question, actually, is like, so that's another thing that probably
• 26:23
  comes up for people is like, but it's so expensive eating kind of, or so how are you kind
• 26:28
  of combating the expense?
• 26:29
  It sounds like you're doing what meat shares or CSAs or something?
• 26:34
  So I have a few things, no, we don't do that.
• 26:37
  I honestly buy a lot of conventionally-raised meats.
• 26:40
  I get a lot of meats sent to me for free because of the YouTube channel, but I also, I find
• 26:45
  deals.
• 26:46
  I'll go to our local grocery stores, Jewel, and once a week they have an awesome deal on
• 26:53
  meat.
• 26:54
  Last week, it was $3.00 a pound ground beef, $8,515 ground beef, which beef is crazy right
• 27:00
  now.
• 27:01
  That was a great deal.
• 27:02
  I picked a bunch of that up.
• 27:03
  A few weeks before that, it was $0.99 chicken wings, which is amazing.
• 27:08
  So I bought up like 30 pounds of, well, 30 packages of that more, like two and a half pounds
• 27:13
  per package.
• 27:14
  I get the whole rib eyes or the whole sirloins from Costco, and I cut those up myself because
• 27:20
  those are about, let's see, right now it's $18.99 a pound for rib eye pre-cut at Costco
• 27:26
  in my area.
• 27:27
  I can get the whole rib eye for $13.99 or $14.99 a pound.
• 27:31
  Yeah.
• 27:32
  You can buy a lot.
• 27:33
  Yeah.
• 27:34
  A ton of money.
• 27:35
  So I like to do it that way.
• 27:36
  I also, like any time I see a sale, I pick up the meat.
• 27:39
  I have three freezers in my house that are literally stuffed with meats right now, and
• 27:43
  I need to stop by meat and just eat what I have.
• 27:47
  But see, you're not concerned because that's another question people have is like, you
• 27:52
  know, what about quality, like is it supposed to be 100% grass fed?
• 27:58
  It doesn't sound like that's, it's more the price and just getting the meat in for you
• 28:02
  that that takes part.
• 28:04
  Have you noticed, and you said you've been doing carnivore, strict carnivore, or I say
• 28:09
  strict, but have you been 100% carnivore for three years?
• 28:12
  Three years.
• 28:13
  I mean, short of my little end of one experiments, like the sugar diet, I was not carnivore
• 28:18
  obviously for that.
• 28:19
  But my overall, or my overarching lifestyle for three years has been carnivore, yes.
• 28:25
  And you haven't noticed any change, like difference of eating, because I know you get
• 28:30
  exposed to obviously like white oaks is grass fed, so like you're getting sense of grass
• 28:35
  food.
• 28:36
  Do you notice any difference in your satiety, your hunger levels, your fatigue, anything
• 28:43
  like that?
• 28:44
  No, I really don't.
• 28:46
  But I haven't given it a fair shot.
• 28:49
  I have it in my mind that I'd love to do an end of one experiment where I just eat
• 28:53
  grass-fed, grass-finished meats for like a month, and I'd love to test my omega levels
• 28:59
  before and after and a few other markers, just to kind of see what the difference is.
• 29:06
  And also, you know, qualitatively like, do I feel better?
• 29:09
  I do a mix, so like I'll get sent some stuff, I'll eat, you know, some organic of this,
• 29:14
  some conventional of this, all in one day.
• 29:17
  So I haven't really given it a fair shot of just doing organic, mostly because it is
• 29:22
  very expensive, and I eat a lot.
• 29:26
  I'm a volume eater, so I'd have to live like on the streets, I think, if I did organic
• 29:34
  meat all the time.
• 29:35
  You either have to be naked and not by any clothes, to, you know, yeah.
• 29:41
  So let's talk though about some of the test results differences you saw since you're
• 29:46
  a data geek, as you mentioned.
• 29:51
  So what kind of quantifiable changes have you seen in your energy, your lab, skin, mood,
• 29:56
  since going kind of war?
• 29:58
  So many.
• 29:59
  So I think the biggest thing that changed for me besides the weight loss, I've lost 50
• 30:02
  pounds.
• 30:03
  My glucose has dropped significantly.
• 30:05
  It's in the 70s to 80s now when I'm strict carnivore, as opposed to, you know, low 100s.
• 30:11
  Mental health improvements, the anxiety and depression that I self-medicated with drugs
• 30:17
  in alcohol in my younger years, it's completely gone.
• 30:20
  I used to have an emergency prescription for anxiety attacks that I'd have to take a
• 30:24
  couple times a week.
• 30:25
  I do not have that prescription anymore.
• 30:27
  That all went away around month, three or four, skin.
• 30:31
  So I'm going to be 42 in March.
• 30:34
  Because I used to be a heavy drinker.
• 30:36
  So when I was 32, my skin didn't look as good as it does now.
• 30:40
  It's just much brighter, clearer, and it's just, I think, all the collagen and meat that
• 30:48
  I'm eating is just really helping with that.
• 30:50
  As far as blood work goes, yeah, drastic improvements, my triglycerides dropped significantly.
• 30:57
  They're now between like 30 and 60.
• 30:59
  My HDL is very high, it's in the 80s to 100.
• 31:03
  My LDL cholesterol is interesting.
• 31:05
  So I've done so many experiments with LDL cholesterol and trying to illustrate how easy it is to
• 31:11
  raise and lower LDL cholesterol.
• 31:14
  And my cholesterol, LDL cholesterol, the past like six months has been really low, like
• 31:20
  60 to 80, whereas earlier on in carnivore, it was like, I think at the highest 275 or something
• 31:30
  like that, I had the lean mass hyper responder triad, which I don't have right now.
• 31:36
  It's so interesting how that all kind of ebbs and flows.
• 31:39
  Do you have a hypothesis around it?
• 31:42
  I think it has to do with the amount of fat that I was consuming.
• 31:48
  If you eat a really high fat diet, high fat carnivore diet, your LDL tends to drop just
• 31:53
  because you're getting a lot of energy from the food that you're eating.
• 31:58
  If you do a lot of fasting or lower fat, you can see LDL go up, but I don't know.
• 32:04
  This one has been wild for me the past few months.
• 32:07
  I can't quite pinpoint it, but that's one of the great things about measuring and doing
• 32:11
  all these blood tests.
• 32:12
  I'm taking blood like once a month.
• 32:14
  So I have all this data I can look at and just kind of, it helps me to think deeply about
• 32:20
  this topic and helps to feed my curiosity of learning more.
• 32:25
  So there's always something interesting that pops up when I'm doing blood work.
• 32:29
  HSCRP, systemic inflammation marker, that one is super low all the time.
• 32:34
  Like you want it to be under a one, it's like 0.19 or something like that.
• 32:39
  I've seen a ton of improvements in vitamins and minerals, just across the board, great.
• 32:46
  And then when I look at Dexascans, my visceral fat right after I, well, no, about nine months
• 32:52
  after I gave birth was at 2.24 pounds.
• 32:56
  And I am now between 0.5 and 1 pound of visceral fat.
• 33:01
  It varies depending on the scans, so that's great.
• 33:05
  You don't want to have, you want one pound or less of visceral fat, so I am there.
• 33:10
  And you can, you can see it in my numbers, I am on paper.
• 33:13
  I look great.
• 33:14
  Great.
• 33:15
  So you have no reason to change things up because the body is responding.
• 33:21
  It's giving you clear indication that what you're doing is working.
• 33:24
  We had Emily Penton on where she talked about how, you know, going kind of where, helped
• 33:30
  to solve her, you know, MS issues and even like her bipolar stuff.
• 33:37
  And it's incredible learning about her recovery and the changes that happen from it.
• 33:44
  You as well.
• 33:45
  And there's so many others.
• 33:49
  What would you say, though, is like, what surprised you the most, though?
• 33:55
  Is there something that's surprised you the most about going down this path and maybe
• 34:01
  even like, because you're parenting on carnivore as well, like, are you, are your kids eating
• 34:05
  carnivore?
• 34:06
  Yeah.
• 34:07
  So they eat an animal-based diet, so they'll have some fruit.
• 34:12
  They'll have, I do like gluten-free mac and cheese with them occasionally, but they eat
• 34:17
  meat at every meal.
• 34:18
  So like this morning, I found some turkey breakfast sausage that was on sale at the store,
• 34:22
  so I was like, let's try this.
• 34:23
  They ate it all.
• 34:24
  I'll do like a pound of bacon in the morning.
• 34:28
  And then they love like all beef hot dogs from Costco, steak.
• 34:31
  They love steak.
• 34:32
  I'll make them little ground beef bowls with like primal kitchen ranch on the top of it.
• 34:36
  They love that little cute, like put it in a ramican for them.
• 34:39
  Yeah, they eat a lot of meat.
• 34:42
  And I think that is reflected in their height.
• 34:46
  They're very fit.
• 34:48
  They're just like sturdy boys and very smart.
• 34:53
  They started reading it two and a half, like legit reading.
• 34:57
  Therefore, and they read better than our seven-year-old nieces.
• 35:01
  So like, it's incredible.
• 35:03
  I think it's just, it's, meat is such a great fuel for growth and for, for intelligence.
• 35:09
  So yeah.
• 35:10
  Yeah, I'm happy.
• 35:11
  We started them on it at one, you know, because we started when they were one, so I'm
• 35:15
  so thankful that they are going to be able to grow up with, with this nutrition, because
• 35:21
  I sure didn't get that.
• 35:22
  You know, my parents didn't know any better.
• 35:23
  We just ate standard American, you know, classic processed foods, but the boys won't have
• 35:29
  to do that.
• 35:30
  Well, I think that's what's so intriguing about your story is, because you're, you're,
• 35:33
  in many ways like, you are representative of so many people out there, right?
• 35:38
  Like, you, you were doing things the way that you were taught.
• 35:42
  It weren't really that different.
• 35:44
  You were seeing similar ailments to what people are seeing, probably not thinking about
• 35:49
  the fact that these were coming from the food you're eating, and then you started to
• 35:53
  realize they were.
• 35:53
  So your journey in many ways is the every person's journey, which is, I think, what's so powerful
• 35:59
  about your story, because hopefully people can see themselves in you.
• 36:06
  I mean, to that end, what would you say to the mom who's exhausted, inflamed, and still
• 36:12
  clinging to green smoothies and oat milk, because she thinks it's healthy?
• 36:16
  Yeah.
• 36:17
  Yeah, I would say, just give carnivore 30 days.
• 36:23
  I never thought I was going to go beyond 30 days, James, like I just was going to give
• 36:27
  this a fair shot, and now I'm at three years.
• 36:31
  I've lost 50 pounds.
• 36:32
  I have no pain, none unless I eat something with gluten in it, and that it instantly
• 36:37
  comes back.
• 36:38
  It's interesting.
• 36:39
  And as a mom of twin boys, I work full time.
• 36:41
  YouTube is my full time job, and I have to balance everything else with life, try to have
• 36:46
  some self-care, try to hang out with my husband, you know, try to read some books or whatever.
• 36:51
  I have a lot of my plate and carnivore has just made my life so much easier, so much easier.
• 36:59
  I'm operating at a much higher optimal baseline, and when you have a million things on your
• 37:04
  plate, you got to be there.
• 37:05
  You can't be operating down in the gutter.
• 37:08
  That's where you're starting, you know, and so many moms out there are doing that.
• 37:11
  So I say, just give it 30 days, give it a shot, see what happens.
• 37:15
  You know, my book has a complete full starter guide that will walk you through every step
• 37:19
  of the way, and YouTube is full of free videos, and I have a ton of videos on it.
• 37:24
  So the information is there for them, and I think give it 30 days and see what happens.
• 37:31
  I think you'll be shocked.
• 37:32
  Yeah, you mentioned your book, so please share that, the complete carnivore.
• 37:36
  Yes, it's right here.
• 37:38
  Yes, it just came out on November 4th.
• 37:41
  So it's a complete end up guide to the carnivore diet, and it also has 80 carnivore recipes.
• 37:45
  So it's two books in one.
• 37:47
  I endeavored to write like the encyclopedia for the carnivore diet.
• 37:53
  So that is what I tried to do, and I think I accomplished it.
• 37:56
  I'm very happy with how it turned out.
• 37:58
  It's very robust.
• 37:59
  Yes.
• 38:00
  You graciously sent me one, and I was shocked at like how robust it is.
• 38:04
  It's not thin, it's not like just a glossing over of these concepts.
• 38:09
  It's like you go in depth into everything.
• 38:12
  Yeah.
• 38:13
  Well, I wanted to share everything that I have learned over the past three years.
• 38:19
  You know, I made a lot of mistakes in the beginning of carnivore, and if I would have
• 38:22
  had this book, I wouldn't have had to go through any of them.
• 38:25
  What's a big mistake that people make that you think if they heard you say the answer
• 38:31
  now to not do it, that would help them?
• 38:32
  Sure.
• 38:33
  There's two.
• 38:34
  There's two that I would change if I started carnivore today.
• 38:37
  And the first would be having electrolytes on hand.
• 38:39
  I did not have any, and I felt like crap.
• 38:42
  Day two, I had to put salt in just water and just drink that, and it really helped.
• 38:46
  But then I had to wait a few more days to get my electrolytes in the mail.
• 38:50
  So whatever electrolytes you use, just have something on hand.
• 38:53
  Make sure it doesn't have sugar in it.
• 38:55
  Just make sure it has sodium, potassium, magnesium, all of the trace minerals you need, because
• 38:59
  it really does take the edge off of the keto flu.
• 39:02
  The second tip would be if you've been eating very high carb, like a lot of high oxalate
• 39:07
  foods or just high carbon general, it's in your best interest to ease into carnivore.
• 39:13
  You do not have to go cold turkey.
• 39:15
  Now for me, I just did, because I'm stubborn, and that's kind of what I do.
• 39:21
  But man, if I was starting again today, I would have probably taken about eight weeks to
• 39:25
  ease into it, and I would have slowly eliminated one high oxalate food at a time.
• 39:30
  Because that would have avoided most of the pain that I encountered, and it would also
• 39:34
  minimize your keto flu.
• 39:36
  In chapter three, I believe of this book, I have a gradual carb reduction guide that walks
• 39:41
  you through four week gradual carb reduction.
• 39:45
  And you can make that longer or shorter if you need to, but there's just no reason to
• 39:49
  have to suffer as much as I did six weeks of diarrhea and fatigue.
• 39:54
  Most people wouldn't be able to go through that, and they shouldn't have to.
• 39:58
  So that's kind of the two biggies.
• 40:01
  That's great.
• 40:02
  Those are great tips.
• 40:03
  What would you say, I'm just so curious about this, because something that's coming out
• 40:09
  a lot more around the ancestral or paleolithic times, is there some more data coming out now
• 40:20
  that we weren't necessarily dogmatic about any specific diet, that we were, if anything,
• 40:28
  we were opportunistic.
• 40:30
  So if it grew wherever we were, we had nutrition to it, we would utilize it.
• 40:39
  What I hear you saying is, yeah, you are being specific about carnivore, but it doesn't
• 40:45
  sound like you're so extreme, because you even mentioned using pluck, which has seasonings
• 40:50
  in it, right?
• 40:51
  And then you're also eating different species.
• 40:53
  So what would you say, what are you allowing in versus, because there are different levels
• 41:01
  of carnivore, and so what level are you at?
• 41:05
  Sure.
• 41:06
  So I am not the carnivore police, and I think it all depends on why you came to carnivore
• 41:11
  in the first place.
• 41:12
  For me, I came to carnivore to lose weight, and I have been able to use seasonings.
• 41:18
  I use primal kitchen, ranch dressing, and buffalo sauce.
• 41:25
  I don't have to restrict that much, and I still see a lot of benefits.
• 41:32
  So I think people just need to figure out what works best for them.
• 41:35
  I totally agree with you on the humans as opportunistic eaters.
• 41:41
  That's why we're here today, because we can eat anything.
• 41:44
  Does it mean we should?
• 41:45
  No, of course not.
• 41:47
  But I think our ancestors would have taken advantage of whatever was available, but there
• 41:51
  was a lot of caddyots to that seasonality.
• 41:56
  Where in the world were you?
• 41:57
  Was it a region that has a two month summer, or was it a region that summer all the
• 42:01
  time that really depends, it helps to your genetic makeup, where you came from, is going
• 42:09
  to influence how you respond to certain foods, pesticide load.
• 42:14
  They didn't have pesticides in ancient times, so that's something we have to think about
• 42:19
  that they didn't.
• 42:20
  There's lots that go into it.
• 42:21
  So yeah, I just want people to find something that works best for them, where they feel
• 42:26
  they're best, and they're able to live a healthy, long life.
• 42:31
  And if that means they're using some garlic powder, or you're eating plug seasoning with
• 42:35
  their meat, or they're having some salads, or they're, you know, just figure out what
• 42:38
  works best for you.
• 42:40
  That's kind of my philosophy.
• 42:41
  Yeah, and it almost sounds like it's like, and don't be afraid to go away from the norm,
• 42:47
  because doing something like kind of war or animal base is something like that may
• 42:54
  end up resulting in you feeling incredible, but you just don't know it until you try it.
• 43:00
  If you could erase one health rule from society forever, what would it be?
• 43:07
  I mean, the first thing that comes to mind is this whole 1200 calories is enough food
• 43:12
  for an adult of any kind.
• 43:15
  That's all of the, you know, diets out there are all like, oh, 1200 calories a day.
• 43:19
  Like that's not enough food for an adult.
• 43:21
  It's enough food for a child.
• 43:23
  So that's probably what I would erase.
• 43:26
  Nice.
• 43:27
  Nice.
• 43:28
  And how would you, how would they replace it?
• 43:30
  Like would they, would you recommend they just follow their body or what do they, what
• 43:34
  is their barometer?
• 43:35
  I mean, I think when I'm recommending food to people, I think meat, heavy diet for everybody,
• 43:42
  but you can also include whole real food.
• 43:44
  So if it has an ingredients label that's this long, you shouldn't eat it.
• 43:49
  That's not real food.
• 43:50
  It's in a blue moon sure as a treat, but that's not meant to be eaten every day.
• 43:55
  Meat, heavy fruits, vegetables, lower oxalate, lower lectin, try to keep away from the, you
• 44:00
  know, the toxins, the plant toxins and things like that.
• 44:03
  And you'll be in pretty good shape.
• 44:05
  What does a treat look like to you these days?
• 44:08
  That's a good question.
• 44:10
  Oh, man, I'm actually going to make these this weekend.
• 44:12
  I'm going to make a Christmas version.
• 44:14
  I'm making my carnivore ice cream sandwiches.
• 44:17
  So I don't do a lot of dairy conventional, I can't do conventional dairy because I have
• 44:23
  Hashimoto's.
• 44:24
  So I can't, I can't do gluten or conventional dairy.
• 44:26
  I do raw dairy and I just got a shipment of it for millers.
• 44:29
  So I'm going to make, I think, an eggnog and a gingerbread flavored ice cream sandwich.
• 44:34
  That's what you use for the sandwich part, panca, like a pork grinder.
• 44:39
  Well, so in the book, it is my cottage cheese flatbread that I then add things to.
• 44:45
  I feel like for the, I can do like chocolate, like cocoa powder to make the chocolate one
• 44:51
  or cinnamon to make the, the cinnamon flavor one.
• 44:54
  But for this, I need to do like eggnog spices and then gingerbread spices that I'm going
• 44:58
  to do for the, the cookie part.
• 45:00
  And then just my normal, I might do eggnog ice cream.
• 45:04
  I don't know.
• 45:05
  I might even do some peppermint.
• 45:07
  The world is my oyster, that is my go to, I love that.
• 45:12
  That's great.
• 45:13
  Eggnog ice cream is so good too.
• 45:16
  Thank you so much for coming on here.
• 45:17
  Anything that, you know, I haven't asked that you were like, oh, I'd really like to talk about that?
• 45:24
  No, I think you, you're a really good interviewer, so you covered it all.
• 45:29
  Okay.
• 45:30
  I just want to make sure because I know that, you know, I know that there can be a lot of things
• 45:37
  that come up for people when we talk about any diets.
• 45:41
  Like I said earlier, they could see them as restrictive and then that can bring up stuff.
• 45:44
  And I think if anything, what you're showing is that, hey, first of all, it doesn't have
• 45:49
  to be as restrictive as you think.
• 45:52
  And you can still find a balance that fits for you, but you do have to make a choice
• 45:56
  if you want to see change.
• 45:58
  Yeah.
• 45:59
  I think the choice is, do you want to live a healthy life?
• 46:03
  Do you want to feel good?
• 46:04
  And that needs to come first and then everything else kind of peels away.
• 46:08
  And when you prioritize on that, everything else falls into place.
• 46:12
  And yeah, carnivore doesn't have to be restrictive.
• 46:13
  So I have 80 carnivore recipes in my book that will make you feel like you're eating the
• 46:18
  best, least restrictive diet on the pole and you will not feel restricted.
• 46:22
  I promise.
• 46:24
  That's great.
• 46:25
  So last question, I ask my guess this every time, if you could wave a magic wand and bring
• 46:34
  back one ancestral practice, what would it be?
• 46:39
  Oh, circadian, getting up at dawn and lights, artificial lights, I think we have gotten
• 46:46
  so out of sync with our circadian rhythms.
• 46:50
  And I think that causes a lot of issues.
• 46:52
  So you would want to get up early, get some sun and then obviously not be inside with
• 46:58
  the artificial lights so much?
• 47:00
  Yeah.
• 47:01
  And I also think it'd be great if just as a society, we followed the rhythm of the sun
• 47:06
  more.
• 47:07
  Because now with our phones, emails, we can just be on our phones or watching a screen
• 47:11
  at all hours of the night and we shouldn't, we shouldn't be doing that.
• 47:15
  Do you try to counterbalance, since you said your main job is doing YouTube, which is obviously
• 47:21
  in front of a screen, do you find yourself struggling for the balance or have you found
• 47:26
  a way to balance that?
• 47:28
  I'm still working on it.
• 47:29
  I'm still working on it.
• 47:30
  I get up with dawn, I go outside and get that morning sunlight in my eyes.
• 47:33
  I've gotten contacts that don't block UV.
• 47:35
  I have stopped wearing sunglasses.
• 47:37
  I'm still working on the lights that are shining at my face right now.
• 47:42
  I need to do more like amber, red colored lights at night and screen is hard, but I'm
• 47:47
  working on it.
• 47:48
  And I think that everybody should be working on it too.
• 47:51
  Sure.
• 47:52
  Yeah, it starts with awareness.
• 47:53
  That's great.
• 47:54
  Well, thank you so much, Jenny.
• 47:55
  So where can people go to find, like you have your book, but you also do one-on-one
• 48:01
  coaching, don't you?
• 48:02
  I do.
• 48:03
  I do.
• 48:04
  And one of that is on my YouTube channel.
• 48:07
  So go over to Jenny Middich on YouTube and everything is linked there.
• 48:11
  My Instagram, TikTok, coaching hours, t-shirts, the book.
• 48:15
  And if you want to just look up the book, you can search on any online bookstore, Amazon,
• 48:20
  Barnes and Noble, books of million, black wells if you're international, and you can
• 48:24
  find it there.
• 48:25
  Excellent.
• 48:26
  And I highly recommend what we'll put the other books you mentioned in the show notes
• 48:30
  as well.
• 48:31
  Nina's awesome.
• 48:32
  Her book is so great.
• 48:33
  I mean, every book you mentioned is really great.
• 48:36
  And of course, check out Ken Berry, Steph, Ken's a friend, and his stuff is fantastic.
• 48:41
  And there's so many more, which Jenny is either interviewed or talks about on her channel,
• 48:46
  so definitely check out her channel as well.
• 48:48
  Thank you again, Jenny, for joining.
• 48:50
  And thank you for just sharing your journey.
• 48:52
  I love highlighting people's health journeys.
• 48:55
  I think it's really important to support.
• 48:58
  It's really important for people to hear, because I think it reminds us that this is a
• 49:03
  choice.
• 49:04
  And there's so many different options out there.
• 49:07
  And the key is to try them and see what works for you.
• 49:12
  That your body's not going to lie and that you just got to listen to your body and let
• 49:17
  it tell you what's working or not working.
• 49:18
  So I'm so glad this is working for you.
• 49:21
  Thanks, James.
• 49:22
  This was awesome to be here.
• 49:23
  Also out there, people listening, like you're not alone, we're all going through this together.
• 49:30
  So you know, find one of us, listen to our shows, check out the YouTube channels, and you
• 49:36
  will see that you can do this.
• 49:38
  Yeah.
• 49:39
  Excellent.
• 49:40
  Empowerment.
• 49:41
  Thank you so much.
• 49:42
  And thank you all for joining us.
• 49:46
  This is all about staying curious, everyone.
• 49:48
  And Carnivore is working for people and I highly recommend checking it out and finding
• 49:55
  the rhythm that works for you, not feeling forced to just only doing it one way, but making
• 50:02
  it work for you.
• 50:03
  But I guarantee if you're not thriving, there is a diet out there that will support you
• 50:07
  in thriving.
• 50:08
  So please be curious and seek it out.
• 50:11
  If you enjoyed this episode, please leave a message, comment, share it.
• 50:17
  Make sure you let us know what's working and or what's not working because we want to
• 50:21
  know what you'd like.
• 50:23
  Thank you again for joining us on Everyday Ancestral.
• 50:26
  Remember, be curious, stay curious, and be kind.
• 50:31
  Take care.
• 50:32
  Thank you so much for joining me on Everyday Ancestral.
• 50:37
  If you enjoyed this episode, hit subscribe so you don't miss the next one.
• 50:41
  You could find the show notes, links and resources mentioned at eatpluck.com, that's e-a-t-p-l-u-c-k-dot-com.
• 50:51
  And hey, if you know someone who'd get something out of this, share it with them too.
• 50:57
  Stay curious, live well, and keep it ancestral.