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From 700 Pounds To Jogging With Huskies: A Candid Look At Bariatric Life & Reality TV · In Moderation

• 0:18
  SPEAKER_00: So I take it this is largely not a crew of morning people.
• 0:21
  SPEAKER_02: No.
• 0:22
  SPEAKER_02: Well, my two-year-old likes to wake me up usually like six or seven in the morning, but then I go back to sleep.
• 0:27
  SPEAKER_02: So, you know.
• 0:28
  SPEAKER_00: I am uh super, super rigid.
• 0:31
  SPEAKER_00: I like to be in bed by 8 30 and I'm usually up by four or five.
• 0:35
  SPEAKER_02: Oh gosh.
• 0:37
  unknown: Yeah.
• 0:37
  SPEAKER_02: Nope.
• 0:38
  SPEAKER_02: I am usually I was editing videos until one, like well after 1 a.m.
• 0:43
  SPEAKER_02: last night.
• 0:44
  SPEAKER_00: I cannot remember the last time I saw 1 a.m.
• 0:46
  SPEAKER_00: to be honest.
• 0:47
  SPEAKER_02: Well, I used to also work in sleep medicine for years where I was up till seven working.
• 0:51
  SPEAKER_02: That was what my schedule was like, so I got kind of used to that.
• 0:54
  SPEAKER_02: You know, when people slept, that's what what that's when I worked.
• 0:57
  SPEAKER_02: That's fair.
• 0:58
  SPEAKER_02: So I kind of got used to that, and that's just so it's not as bad now.
• 1:03
  SPEAKER_03: He had to quit sleep medicine because he wasn't fulfilling the duties of his position by sleeping.
• 1:08
  SPEAKER_00: Setting a poor example for your patients.
• 1:10
  SPEAKER_02: Oh that that's the thing.
• 1:11
  SPEAKER_02: People are always like, oh, so your sleep must be good.
• 1:13
  SPEAKER_02: Like, what the fuck are you talking about?
• 1:15
  SPEAKER_02: It's dog shit.
• 1:16
  SPEAKER_02: Everyone who works in sleep medicine has horrible sleep.
• 1:18
  SPEAKER_00: I think everybody who works in medicine is kind of subjected to some of that.
• 1:22
  SPEAKER_02: Any overnights totally just slowly kills you.
• 1:25
  SPEAKER_03: You know what?
• 1:25
  SPEAKER_03: These bags under my eyes?
• 1:27
  SPEAKER_03: If you actually actually, if you sleep too much, you get more bags under your eyes.
• 1:31
  SPEAKER_03: Believe it or not.
• 1:32
  SPEAKER_03: Liam is so good at sleeping, sleeps 18 hours a day.
• 1:34
  SPEAKER_01: Oh, that sounds amazing, honestly.
• 1:36
  SPEAKER_00: Is Liam a koala?
• 1:38
  SPEAKER_01: That would be.
• 1:38
  SPEAKER_01: I just eat eucalyptus all day long.
• 1:40
  SPEAKER_00: I hear eucalyptus gives you something akin to auto brewery syndrome, so you'd be drunk all day if that were the case.
• 1:46
  SPEAKER_02: Yeah, I know.
• 1:47
  SPEAKER_02: I remember it was something about like alcohol these things or whatever.
• 1:51
  SPEAKER_02: I don't know exactly what.
• 1:52
  SPEAKER_04: Hey Siri, how do I give myself auto brewery syndrome?
• 1:55
  SPEAKER_04: I go to bed at like 10 o'clock and then I lay there with anxiety until I fall asleep around 3 a.m.
• 2:00
  SPEAKER_00: I'm sorry to hear that.
• 2:01
  SPEAKER_00: Also, hi Rob, nice to meet you.
• 2:03
  SPEAKER_04: Hi, person that hasn't introduced themselves on the podcast yet.
• 2:08
  SPEAKER_03: Yeah, something interesting that I do.
• 2:10
  SPEAKER_02: We haven't done an intro in forever.
• 2:11
  SPEAKER_02: Can you give us the intro?
• 2:12
  SPEAKER_02: Can you give us the intro?
• 2:13
  SPEAKER_03: Yeah, let's do an intro.
• 2:14
  SPEAKER_03: So yeah, Rob tasked me with bringing guests on a long time ago.
• 2:19
  SPEAKER_03: And because we're all so bad at communicating and planning and putting stuff together, uh, Rob and Liam find out who the guest is when we start the podcast.
• 2:29
  SPEAKER_02: Yeah, it's fun.
• 2:29
  SPEAKER_02: I like it that way.
• 2:30
  SPEAKER_03: Amber, would would you like to introduce yourself to the boys?
• 2:33
  SPEAKER_02: You didn't even give us the intro, though.
• 2:35
  SPEAKER_03: I'm what the fuck?
• 2:36
  SPEAKER_02: Oh, hold on.
• 2:36
  SPEAKER_02: Are you kidding me?
• 2:37
  SPEAKER_03: Welcome to Inmoderation, the show where we give you a moderate dose of info, sarcasm, and you already know.
• 2:43
  SPEAKER_03: We're not approved.
• 2:44
  SPEAKER_02: Was that so hard?
• 2:46
  SPEAKER_03: Okay, now you can introduce yourself after.
• 2:48
  SPEAKER_03: You can introduce yourself.
• 2:49
  SPEAKER_03: I've done it.
• 2:50
  SPEAKER_03: I can leave, I can log out.
• 2:52
  SPEAKER_00: It's nice to meet you.
• 2:53
  SPEAKER_00: My name is Amber Ashty.
• 2:54
  SPEAKER_00: I was on a season three episode of My 600-pound life.
• 2:58
  SPEAKER_00: And uh, as you can probably tell, my life is not anywhere near 600 pounds anymore.
• 3:03
  SPEAKER_02: Wow.
• 3:03
  SPEAKER_02: But that must have been an experience.
• 3:05
  SPEAKER_02: I definitely got to hear about that because that's I've always wondered like behind the scenes what the hell's going on there and like when they're they're filming and whatnot.
• 3:13
  SPEAKER_00: You know, it was uh one of the experiences of all time.
• 3:17
  SPEAKER_00: It it sure happened.
• 3:19
  SPEAKER_00: It was there was camera crews in my house and they asked a lot of questions.
• 3:23
  SPEAKER_00: And uh to get through the initial first day of interviews, I listened to Pharrell's happy on repeat on my headphones for a full 24 hours.
• 3:34
  SPEAKER_00: There's a 24-hour loop on YouTube that was uploaded.
• 3:38
  SPEAKER_04: Okay.
• 3:38
  SPEAKER_00: Yeah, right.
• 3:39
  SPEAKER_00: Went.
• 3:39
  SPEAKER_00: I think it was there all already, but okay.
• 3:42
  SPEAKER_02: So I'm kind of curious, like what made so there must have been some, you know, like when you were thinking about signing up for the show, some like skepticism about it, because reality TV, all that stuff, I imagine, you're like, I don't know.
• 3:54
  SPEAKER_02: Like, I'm kind of what what kind of made you go, all right, let me go that way.
• 3:57
  SPEAKER_02: Let me let me let me let me let me try it.
• 3:59
  SPEAKER_02: Let me give it a shot, you know.
• 4:00
  SPEAKER_00: Uh I uh had a physical therapist.
• 4:03
  SPEAKER_00: I was uh in the Kaiser Permanente Health System, which is a HMO here in Oregon in the Northwest in general.
• 4:09
  SPEAKER_00: And I know it's not everywhere in the country.
• 4:11
  SPEAKER_00: They didn't know what to do with me.
• 4:12
  SPEAKER_00: They didn't have equipment and facilities that could handle a person of my size.
• 4:17
  SPEAKER_00: Um the best that they could offer me was like water aerobics and talking with a case manager who was like, Would you like to be on hospice?
• 4:26
  SPEAKER_00: Wow, okay.
• 4:27
  SPEAKER_00: No, I would not like to be on hospice.
• 4:28
  SPEAKER_00: I was young, I was 22 or 23 at the time.
• 4:31
  SPEAKER_00: And this physical therapist had seen the show and was like, hey, the show helps people just like you in similar sizes and situations.
• 4:38
  SPEAKER_00: And I was like, okay, let me fire off an email.
• 4:40
  SPEAKER_00: So I did.
• 4:42
  SPEAKER_00: And that was pretty much all the forethought that had gone into it because I don't I don't watch TV.
• 4:47
  SPEAKER_02: Were they immediately like, you're in, we're we're we're heading out there, or like what was the what was the response like?
• 4:52
  SPEAKER_00: That's that was more or less what happened, yeah.
• 4:54
  SPEAKER_00: I got an email back from a producer.
• 4:56
  SPEAKER_00: They're like, hey, you're very young and your face is symmetrical, so we'll see it in three weeks.
• 5:01
  SPEAKER_04: You're also the pink power ranger, so oh, thank you.
• 5:04
  SPEAKER_00: Yes.
• 5:05
  SPEAKER_02: Wow, interesting.
• 5:06
  SPEAKER_02: So they just sent the whole film crew out there and were like, we're gonna set up cameras everywhere.
• 5:12
  SPEAKER_00: They're pretty economic with the amount of staff they shoot with.
• 5:15
  SPEAKER_00: Most of their shoots are between three and five people.
• 5:18
  SPEAKER_00: They'll have like a camera operator, a producer asking questions, and like maybe somebody on sound with the boom.
• 5:25
  SPEAKER_00: Okay, interesting.
• 5:26
  SPEAKER_02: How long was did they film for?
• 5:28
  SPEAKER_02: Like, so I know it's like kind of a longer process.
• 5:30
  SPEAKER_02: Like, do they just kind of get the initial set up and then check back every once in a while?
• 5:34
  SPEAKER_00: Yeah, that's kind of how it was.
• 5:36
  SPEAKER_00: They sent an initial crew out and then they followed me off and on over about a year.
• 5:40
  SPEAKER_00: So 10 months to a year.
• 5:42
  SPEAKER_02: Interesting.
• 5:43
  SPEAKER_00: With visits every two or three weeks, more frequently when things were happening.
• 5:48
  SPEAKER_02: One being like, this was the worst experience dealing with them ever.
• 5:51
  SPEAKER_02: To ten being like, it was amazing, totally do it again.
• 5:55
  SPEAKER_02: Where would you land on it?
• 5:56
  SPEAKER_02: I'm kind of curious.
• 5:57
  SPEAKER_00: Well, uh, most people who are on the show, they do a season one, right, for the first year.
• 6:02
  SPEAKER_00: And then season two, they'll do like another season shoot where they get skin surgery and go through.
• 6:08
  SPEAKER_00: Uh, I I shot one year and I declined any more shooting.
• 6:11
  SPEAKER_02: So I'm guessing it's not a 10.
• 6:14
  SPEAKER_00: It's not for me individually.
• 6:16
  SPEAKER_00: I didn't enjoy it.
• 6:17
  SPEAKER_02: That's yeah, because that's what I'm I've just kind of looking at the show.
• 6:20
  SPEAKER_02: I've always been what's the word I'm looking, like skeptical about it and how much they're actually like helping versus like just using it as, you know, like reality TV.
• 6:30
  SPEAKER_02: I mean profit.
• 6:31
  SPEAKER_02: Yeah, exactly.
• 6:33
  SPEAKER_00: There are things I feel like I can't say, but also my NDA and contracts are long expired, so like I could.
• 6:40
  SPEAKER_00: Uh I didn't have a great time.
• 6:42
  SPEAKER_00: I didn't feel like they were super respectful of both me and other people that they worked with.
• 6:47
  SPEAKER_00: I felt like they were a little too sensationalist.
• 6:49
  SPEAKER_00: I feel like they tended to paint people into caricatures and they already had an idea of how they were going to present me and my family before they even met us.
• 6:58
  SPEAKER_00: And like in my case, it was positive.
• 7:00
  SPEAKER_00: They're like, hey, you're gonna be a hero.
• 7:02
  SPEAKER_00: People are gonna root for you.
• 7:03
  SPEAKER_00: And I'm like, thanks, I think, but also.
• 7:05
  SPEAKER_02: So it's the WWE.
• 7:07
  SPEAKER_02: I was just thinking that.
• 7:09
  SPEAKER_02: Yeah.
• 7:09
  SPEAKER_00: Yeah.
• 7:10
  SPEAKER_00: Can I be Raya Ripley?
• 7:11
  SPEAKER_02: You could be whoever you want to be on this podcast, that's for sure.
• 7:15
  SPEAKER_02: I I so they kind of just beforehands, they're like, here's the heel, here's the, you know, here's the hero.
• 7:22
  unknown: Yeah.
• 7:23
  SPEAKER_02: Very interesting.
• 7:24
  SPEAKER_00: It wasn't for me.
• 7:25
  SPEAKER_00: I know that for some people, it is the thing that they need to get their butts in gear and make big sweeping changes in their lives.
• 7:31
  SPEAKER_00: And it's empowering for some people.
• 7:34
  SPEAKER_00: For me, it was not comfortable.
• 7:36
  SPEAKER_00: It wasn't an easy fit.
• 7:37
  SPEAKER_02: So what was the thing in your life that made you like decide to change?
• 7:42
  SPEAKER_00: I think it was being incredibly young, fresh out of college, and having a physician look at me and say, Would you like to talk to uh a hospice coordinator?
• 7:51
  SPEAKER_00: That was hard, especially when there was actually like metabolic-wise, nothing wrong with me.
• 7:57
  SPEAKER_00: I was super morbidly obese.
• 7:58
  SPEAKER_00: I had lymphatic breakdown, but like my A1C was normal, uh, my cholesterol was normal, I wasn't hypertensive, I didn't have a lot of the associated comorbidities of somebody of that size.
• 8:09
  SPEAKER_00: So there was no reason to be talking to me about death, and it just felt very out of step.
• 8:14
  SPEAKER_00: It was it was hard existing.
• 8:16
  SPEAKER_03: And this was mentioned off camera, so I just want to make sure it's here for those listening.
• 8:19
  SPEAKER_03: You said that you were uh almost 700 pounds at your heaviest.
• 8:23
  SPEAKER_00: Yes, yes, I was.
• 8:24
  SPEAKER_00: I was almost 700 pounds.
• 8:25
  SPEAKER_03: Yeah, so like it the fact that otherwise you were like there was a healthy-ish human under there is kind of incredible.
• 8:34
  SPEAKER_02: Yeah.
• 8:34
  SPEAKER_03: Yeah.
• 8:35
  SPEAKER_02: I feel like a lot of this maybe comes down to the visceral fat versus subcutaneous fat, where you have like the fat under the skin, subcutaneous, which isn't as detrimental to our health.
• 8:44
  SPEAKER_02: Some people just have more visceral fat, some don't.
• 8:46
  SPEAKER_02: There's plenty of skinny people who have more visceral fat, and that causes more, you know, adverse health effects and that sort of stuff.
• 8:52
  SPEAKER_02: And a lot of that I think is, you know, right, just genetic, it just kind of depends.
• 8:55
  SPEAKER_02: So, you know, maybe it was just more kind of subcutaneous, and maybe that's why that's but I think that's good, that's a good example of like you can't just like look at someone and assume they you have these things, you have diabetes, or you have, you know, whatever things that people typically assume.
• 9:09
  SPEAKER_00: I think I got lucky in some ways.
• 9:10
  SPEAKER_00: Yeah, like you said, good genetics, and I've also always had a pretty good relationship with movement and activity.
• 9:16
  SPEAKER_00: Um, I was like 160 pounds when I was in kindergarten.
• 9:19
  SPEAKER_00: I was like 300 pounds by the time I was 11 and heading into middle school.
• 9:22
  SPEAKER_00: And I graduated high school at about 550 pounds, but I did sports and activities the whole time.
• 9:28
  SPEAKER_00: So I was always a fairly active kid.
• 9:30
  SPEAKER_00: And yeah, a lot of my fat was subcutaneous.
• 9:33
  SPEAKER_00: I didn't have a lot of visceral fat.
• 9:34
  SPEAKER_00: I was just this little like stay puff marshmallow child, you know, poofy, but not super unhealthy, you know.
• 9:44
  SPEAKER_03: What were you active doing at almost 500 pounds?
• 9:46
  SPEAKER_00: So I participated when I was 17 in the Helvetia Half Marathon, which is a half marathon in Oregon.
• 9:53
  SPEAKER_00: We had a group called Students Run Portland that was like the misfits who couldn't make it on the cross country team, but still wanted to like do stuff.
• 10:00
  SPEAKER_00: And so I did a lot of that, a lot of running around walking.
• 10:03
  SPEAKER_00: I did ballet as a child, volleyball as a teenager and an adolescent.
• 10:06
  SPEAKER_00: Like, yeah, that kind of stuff.
• 10:08
  SPEAKER_02: Volleyball's the best.
• 10:09
  SPEAKER_02: I'm telling I'm getting my daughter into it.
• 10:11
  SPEAKER_02: I'm forcing her.
• 10:12
  SPEAKER_02: Whether she likes it or not, doesn't matter.
• 10:14
  SPEAKER_00: It'll be good for her vestibular development, you know?
• 10:16
  SPEAKER_02: You're gonna be tall, so you're gonna pick a sport that has something to do with being tall, whether you like it or not.
• 10:21
  SPEAKER_02: No.
• 10:21
  SPEAKER_02: That's fair.
• 10:22
  SPEAKER_02: So then yeah, I'm just kind of curious.
• 10:24
  SPEAKER_02: So, like you you started doing the show.
• 10:27
  SPEAKER_02: What was I kind of curious, like your early like decisions on like what you decided to do?
• 10:32
  SPEAKER_02: Like, were you talking with like a dietitian?
• 10:34
  SPEAKER_02: Was it just like, I'm just gonna try and you know, remove all this entire food group?
• 10:39
  SPEAKER_02: I'm kind of what what was like the early stages?
• 10:41
  SPEAKER_00: That's a really great question.
• 10:42
  SPEAKER_00: So, like, here is short answer if you're just asking within the the scope of the show.
• 10:48
  SPEAKER_00: Within the scope of the show, the the aim is bariatric surgery with one particular surgeon, one provider, Dr.
• 10:53
  SPEAKER_00: Yunan Now Zardin.
• 10:54
  SPEAKER_00: I have nothing but love for him.
• 10:56
  SPEAKER_00: He's a great guy, a great physician, a great surgeon.
• 10:58
  SPEAKER_03: Um also known as Dr.
• 10:59
  SPEAKER_03: Now.
• 11:00
  SPEAKER_00: Doctor Now, yeah, he's a sweetie patootie.
• 11:03
  SPEAKER_00: He also loves to dance, but you guys can't tell anybody that.
• 11:05
  SPEAKER_00: He's great.
• 11:06
  SPEAKER_00: So I went through the full medical side of surgical prep, which included like mental health counseling, which included working with a nutritionist and a dietitian to get more balanced eating.
• 11:17
  SPEAKER_00: I had to lose a certain amount of weight before I underwent the procedure, which is fairly typical.
• 11:22
  SPEAKER_00: I lost less than a lot of people did before approval because I was healthy, right?
• 11:26
  SPEAKER_00: I didn't need to have an A1C drop.
• 11:28
  SPEAKER_00: I didn't have like sleep apnea.
• 11:30
  SPEAKER_00: So I was safer to operate on in a bigger size.
• 11:33
  SPEAKER_00: Yes, yes, I did.
• 11:34
  SPEAKER_00: Oh, interesting.
• 11:35
  SPEAKER_02: That's what that's what I did for 10, well, basically 10 years.
• 11:38
  SPEAKER_00: I I thank you for your service.
• 11:40
  SPEAKER_02: It's not fun.
• 11:41
  SPEAKER_02: So you should thank me now.
• 11:43
  SPEAKER_02: It's a like you get a lot of time overnight.
• 11:45
  SPEAKER_02: Like I would do other things.
• 11:46
  SPEAKER_02: I'd be like, oh, let me edit my videos when I started making videos.
• 11:49
  SPEAKER_02: This is this is the perfect job.
• 11:51
  SPEAKER_02: But yeah, so you know, sleep study.
• 11:53
  SPEAKER_02: That's you know, those I could I was glad I never had to even like really do one myself because there's it's a lot of wires and it's a little uncomfortable.
• 12:01
  SPEAKER_02: But you didn't that's also true because people think you know, that size you're gonna have sleep apnea.
• 12:05
  SPEAKER_02: I think that's another good one, and that really shows for my younger patients who were very large, a lot of them did not have sleep apnea.
• 12:12
  SPEAKER_02: If they were 500 plus pounds and they were 20 to 30 in there, they could get away with it.
• 12:17
  SPEAKER_02: Just as you got older, it was you know more likely.
• 12:20
  SPEAKER_00: It's also the distribution of size, right?
• 12:24
  SPEAKER_00: I never had a lot of like neck fat or like chest heaviness.
• 12:28
  SPEAKER_00: Most of my weight was I don't know if you've seen a picture of me at my biggest.
• 12:31
  SPEAKER_00: Have you have you Googled me?
• 12:33
  SPEAKER_04: I just did.
• 12:34
  SPEAKER_00: Yeah, look at those legs, dude.
• 12:36
  SPEAKER_00: That's where most of the weight was those legs, big, big old legs.
• 12:41
  SPEAKER_00: Um, so it wasn't like pressing on my neck and chest.
• 12:44
  SPEAKER_00: So it wasn't a case where I was gonna have obstructive sleep apnea either way.
• 12:48
  SPEAKER_00: But yeah, so there was the medical side of the prep in the show, and then there was also just like the storytelling and the production of the show itself.
• 12:55
  SPEAKER_00: So two parallel tracks from the medical side.
• 12:58
  SPEAKER_00: It was a completely normal, like pre-bariatric surgery prep experience to surgery day.
• 13:02
  SPEAKER_00: I had health insurance that I had to get approval from.
• 13:04
  SPEAKER_00: None of that's covered on TV because that is very boring.
• 13:07
  SPEAKER_02: I was always wondering what like the do it's the do they pay for anything or do they just follow you along?
• 13:14
  SPEAKER_00: I think it depends on the individual.
• 13:16
  SPEAKER_00: They have some people that are in situations where they are in extreme poverty who don't have access to resources.
• 13:22
  SPEAKER_00: I think they might help those people a little bit more.
• 13:24
  SPEAKER_00: I was young and living with my folks and still on their health insurance, so I just use my insurance.
• 13:29
  SPEAKER_00: I did get expedited access to the doctor, though.
• 13:32
  SPEAKER_00: I wasn't like waitlisted for two years, which a lot of people who are in the process of bariatric surgery prep sometimes have to wait a very long time.
• 13:39
  SPEAKER_02: Right.
• 13:39
  SPEAKER_00: Okay.
• 13:40
  SPEAKER_02: So you were talking, you talked with a dietitian or nutritionist, you lost a little bit of weight, and then they did the surgery.
• 13:45
  unknown: Okay.
• 13:46
  SPEAKER_00: That is exactly how it played out.
• 13:48
  SPEAKER_02: How was your experience with the surgery?
• 13:50
  SPEAKER_02: Recovering from that?
• 13:51
  SPEAKER_02: I mean, I assume not the easiest.
• 13:54
  SPEAKER_00: No, it was actually completely fine.
• 13:56
  SPEAKER_02: Really?
• 13:57
  SPEAKER_00: Really, really.
• 13:58
  SPEAKER_00: I had an undramatic, uncomplicated surgery.
• 14:01
  SPEAKER_00: I had a cholestectomy like two weeks before my gallbladder was just like, I'm out of here, buddy.
• 14:06
  SPEAKER_00: And uh it was fine.
• 14:08
  SPEAKER_00: I lived in a high degree of pain for a lot of my life.
• 14:11
  SPEAKER_00: And so by comparison, the post-surgical pain didn't feel like a whole lot.
• 14:15
  SPEAKER_02: So interesting.
• 14:16
  SPEAKER_02: Well, yeah.
• 14:17
  SPEAKER_02: One bright spot, I guess.
• 14:19
  SPEAKER_00: Yay.
• 14:20
  SPEAKER_02: Yay.
• 14:20
  SPEAKER_00: Yay.
• 14:21
  SPEAKER_00: High pain tolerance.
• 14:22
  SPEAKER_00: Woo.
• 14:23
  SPEAKER_02: And then so after that, like after I know I definitely not on that side of things.
• 14:28
  SPEAKER_02: Like when it comes to what you eat after gastro-bypast surgery, I know things have to change.
• 14:32
  SPEAKER_02: How was your experience with that?
• 14:35
  SPEAKER_00: Well, there is the nutrition counseling and advice that we got.
• 14:38
  SPEAKER_00: I saw a registered dietitian ahead of time and then a nutrition planner after, right?
• 14:44
  SPEAKER_00: And I got different pieces of counsel based on what each of them said.
• 14:49
  SPEAKER_00: There was also a printout of things to avoid.
• 14:51
  SPEAKER_00: We were told to trend towards higher protein eating.
• 14:54
  SPEAKER_00: We have some amount of malabsorption, so we have to like eat more protein, but we don't get the benefit of all of it.
• 15:00
  SPEAKER_00: Yeah, I don't know.
• 15:01
  SPEAKER_00: I don't feel like it changed a lot in terms of what I eat.
• 15:04
  SPEAKER_00: A lot of it was just a volume change for me.
• 15:07
  SPEAKER_02: Was that your experience?
• 15:08
  SPEAKER_02: Like when you ate a little bit, you'd be like, wow, I am full very quickly.
• 15:12
  SPEAKER_02: Yes.
• 15:12
  SPEAKER_00: Yeah.
• 15:13
  SPEAKER_00: Increased satiety, kind of feelings of nausea if I had too much.
• 15:17
  SPEAKER_00: You have to remember ruin why gastric bypass, you get like a pouch the size of an egg.
• 15:21
  SPEAKER_00: And so for the first like three, four weeks, sometimes up to six weeks, you're on a phased, gradual, liquid diet where you're implementing solid foods back in.
• 15:30
  SPEAKER_00: And uh, I had my surgery the week before Thanksgiving.
• 15:33
  SPEAKER_00: So I was like sipping derpy broth on Thanksgiving.
• 15:36
  SPEAKER_02: Oh man.
• 15:37
  SPEAKER_02: Yeah, that was fun.
• 15:39
  SPEAKER_02: Blend it up for me.
• 15:40
  SPEAKER_02: I'll get what I can.
• 15:41
  SPEAKER_02: Wow.
• 15:41
  SPEAKER_03: You know before your stomach was smaller, what was your diet like?
• 16:15
  SPEAKER_03: How much like because I know when I was at my heaviest, I was eating a lot of food.
• 16:20
  SPEAKER_03: I can only imagine suddenly literally fearing not being able to.
• 16:24
  SPEAKER_03: Oh, I yeah.
• 16:25
  SPEAKER_03: It was a story for another day, but yeah, it was I I can only imagine it would be a really tough lifestyle shift.
• 16:34
  SPEAKER_00: Yeah.
• 16:35
  SPEAKER_00: I mean, for me, I think, like I said, it was a volume change.
• 16:38
  SPEAKER_00: I came from an ingredients household, not a prepared food household.
• 16:42
  SPEAKER_00: Uh my family's from Morocco, so I ate a lot of Moroccan food.
• 16:45
  SPEAKER_00: Uh I love lentils.
• 16:46
  SPEAKER_00: I like chicken and rice.
• 16:47
  SPEAKER_02: If you're cooking out of a tagine, I've been thinking about getting one of those.
• 16:50
  SPEAKER_02: Yes.
• 16:50
  SPEAKER_02: Are they good?
• 16:51
  SPEAKER_02: Are they worth it?
• 16:52
  SPEAKER_00: Are you good at cooking with vessels that have to be?
• 16:55
  SPEAKER_02: I'm not good at cooking at all.
• 16:56
  SPEAKER_02: Like the pure.
• 16:58
  SPEAKER_00: Okay.
• 16:59
  SPEAKER_00: Yes, you should get a tagine and you should experiment.
• 17:01
  SPEAKER_02: People say like the clay ones, like the stainless steel ones aren't as good, right?
• 17:05
  SPEAKER_02: So you get a clay one.
• 17:07
  SPEAKER_00: We have both.
• 17:07
  SPEAKER_02: Okay.
• 17:08
  SPEAKER_02: I don't mean to sidetrack us, but uh also, have you heard about the DeLorean?
• 17:12
  SPEAKER_02: No, I'm gonna just the rest of the episode just like completely skip.
• 17:15
  SPEAKER_04: I'm gonna chop up a drink while you've talked about Dean.
• 17:18
  SPEAKER_03: All right, 45 minutes.
• 17:19
  SPEAKER_03: We just talk about the DeLorean.
• 17:21
  SPEAKER_02: I just I'm gonna say right now, we're 17 minutes into the episode or so, and we've only brought the DeLorean up once.
• 17:27
  SPEAKER_02: I only brought that's pretty good.
• 17:28
  SPEAKER_02: That's like a record for us.
• 17:30
  SPEAKER_02: Anyway, DeLorean, it's really expensive.
• 17:32
  SPEAKER_02: Maybe coming out, maybe not.
• 17:33
  SPEAKER_02: We want to buy one, but it's like a quarter million dollars.
• 17:35
  SPEAKER_00: So if you guys get a DeLorean, can I touch it?
• 17:37
  SPEAKER_02: Oh, yeah.
• 17:38
  SPEAKER_02: We're gonna invite everyone on the podcast.
• 17:40
  SPEAKER_02: It's gonna take place in the DeLorean.
• 17:41
  SPEAKER_02: The podcast is gonna take place.
• 17:43
  SPEAKER_02: Like comedians in cars getting coffee.
• 17:46
  SPEAKER_00: It feels so cyberpunk, and I love sci-fi cyberpunk aesthetics.
• 17:49
  SPEAKER_00: I just I gotta touch one at least once in my life.
• 17:52
  SPEAKER_03: Yeah, uh, if you come over, I have pieces of the DeLorean.
• 17:55
  SPEAKER_02: Legitimate pieces.
• 17:56
  SPEAKER_02: He's got all the stuff.
• 17:57
  SPEAKER_02: I've never seen the movie, but that's why I want to buy it, is because I've never seen the movie, and it would be very funny if I owned one of people like you love the movie, and I'd be like, I haven't seen it.
• 18:05
  SPEAKER_02: This is the kind of our running gag.
• 18:07
  SPEAKER_02: But anywho, so where was I?
• 18:10
  SPEAKER_02: Yeah.
• 18:10
  SPEAKER_02: So Tajines.
• 18:11
  SPEAKER_02: You should get a Tajines.
• 18:12
  SPEAKER_02: I will get a Tajin.
• 18:13
  SPEAKER_02: Yeah, because I was making a Moroccan dish and I was like, oh, that thing looks really cool.
• 18:17
  SPEAKER_02: Okay, so you're eating that.
• 18:19
  SPEAKER_02: So basically, just went from that same stuff, just smaller portions.
• 18:22
  SPEAKER_02: That's about it.
• 18:23
  SPEAKER_00: More or less, yeah.
• 18:24
  SPEAKER_00: I mean, there's a couple of things that I really enjoyed when I was big that I just haven't had because they make me queasy and they're like higher fat and carb than I need.
• 18:33
  SPEAKER_00: My big guilty pleasure is hot pockets, man.
• 18:36
  SPEAKER_00: I can't do hot pockets.
• 18:39
  SPEAKER_02: What kind, what kind of Mike and I are both like, wait, wait, wait, wait, wait, hold on, hold on.
• 18:43
  SPEAKER_00: Philly cheese steak, because I I don't eat pork.
• 18:46
  SPEAKER_00: I don't eat pork, so the others have pork.
• 18:49
  SPEAKER_02: Interesting.
• 18:49
  SPEAKER_02: Oh yeah.
• 18:51
  SPEAKER_02: They got like the five cheese one, but I guess that's kind of just like, you know.
• 18:55
  SPEAKER_03: You're just eating goo at that point.
• 18:57
  SPEAKER_03: Yeah, it's it's too much.
• 18:59
  SPEAKER_02: I guess that's true.
• 19:00
  SPEAKER_00: Don't get me wrong.
• 19:01
  SPEAKER_00: I love cheese.
• 19:02
  SPEAKER_00: I would love like just a hot cheese pocket of any sort, you know.
• 19:05
  SPEAKER_00: Love a nice cheese pizza.
• 19:06
  SPEAKER_00: But the hot pockets, they were at one point my guilty pleasure, and uh can't can't do it.
• 19:11
  SPEAKER_03: You have you had when was the last time you tried to have one?
• 19:14
  SPEAKER_00: A couple summers ago or a summer ago.
• 19:16
  SPEAKER_00: I don't know.
• 19:17
  SPEAKER_03: If we split it, could you have half of it?
• 19:19
  SPEAKER_03: And I have the other half?
• 19:21
  SPEAKER_03: Okay, cool.
• 19:21
  SPEAKER_03: Yeah.
• 19:22
  SPEAKER_00: So we're gonna meet up in a DeLorean eating half a hot pocket apiece.
• 19:25
  SPEAKER_03: Yeah.
• 19:25
  SPEAKER_03: I like the leather seats, it'll wipe off.
• 19:28
  SPEAKER_03: It's good.
• 19:29
  unknown: Yeah.
• 19:29
  SPEAKER_00: Wait, are we dropping the hot pockets on the Devolian seats?
• 19:32
  SPEAKER_00: Do you not?
• 19:33
  SPEAKER_00: Are you perfect?
• 19:34
  SPEAKER_00: Are you a particularly messy eater, Mike?
• 19:36
  SPEAKER_00: Is that what I'm hearing?
• 19:37
  SPEAKER_02: The dude rolled up pizzas, and you're asking if he's a messy eater.
• 19:40
  SPEAKER_03: I have a history of yeah, when I was at my heaviest, there were times where I would order a large meat lovers pizza from Papa John's.
• 19:47
  SPEAKER_03: I would tell them not to slice it, and I'd let it sit for a few minutes until I could roll it up like a burrito and eat it, uh, like a like a diaper full of meat and cheese.
• 19:56
  SPEAKER_03: It I uh we we've we've gone into my food crimes.
• 19:59
  SPEAKER_02: You basically were making a hot pocket.
• 20:01
  SPEAKER_03: I mean, it's sort of sort of making a giant hot pocket.
• 20:03
  SPEAKER_00: You understand, I was literally on my 600-pound life, and yet that is the fattest thing I have ever heard.
• 20:12
  SPEAKER_02: I mean it's gotta be up there for anyone, right?
• 20:15
  SPEAKER_02: It's beautiful.
• 20:15
  SPEAKER_00: There's an artistry to it, like a dedication.
• 20:19
  SPEAKER_02: Like he's got a timer in the car.
• 20:20
  SPEAKER_02: Like, nope, not yet.
• 20:22
  SPEAKER_00: Not yet.
• 20:23
  SPEAKER_00: Biblical gluttony.
• 20:25
  SPEAKER_00: He needed a bib too.
• 20:28
  unknown: Okay.
• 20:28
  SPEAKER_00: Okay.
• 20:29
  SPEAKER_03: People see in the body.
• 20:30
  SPEAKER_03: Nobody told me you guys were funny.
• 20:32
  SPEAKER_00: I was not prepared.
• 20:33
  SPEAKER_03: Yeah.
• 20:34
  SPEAKER_03: We've hardly even gotten into it.
• 20:36
  SPEAKER_03: Wait until we get into all the nastiness of the shit.
• 20:39
  SPEAKER_02: Um but so, yeah.
• 20:41
  SPEAKER_02: So basically, it's a smaller portions, and then I'm assuming the weight dropped fairly quickly.
• 20:46
  SPEAKER_00: Like, I'm kind of curious that it's kind of it's been like this like a a dip and then a plateau and a dip and a plateau.
• 20:53
  SPEAKER_00: I had surgery in 2012, I think, or 2011.
• 20:59
  SPEAKER_00: And I had a period of three or four years where I stayed around 300 pounds and I was like, this is my life now, this is fine.
• 21:06
  SPEAKER_00: And it was such an improvement and so much reclaimed mobility.
• 21:09
  SPEAKER_00: I was like feeling pretty good about that.
• 21:11
  SPEAKER_00: And then in the last like couple years, I've started dropping again.
• 21:15
  SPEAKER_00: I um I have dogs now, I have huskies that have to be walked or more recently jogged, which is pretty cool.
• 21:21
  SPEAKER_00: And so I only recently, like in the last three, four months, have dipped under 200 pounds for the first time since I was a child.
• 21:27
  SPEAKER_00: So increased activity, better sleep, consistent sleep.
• 21:31
  SPEAKER_00: And I just I feel like a whole new person.
• 21:34
  SPEAKER_00: What was the timeline between What's it like to have consistent sleep?
• 21:37
  SPEAKER_02: Yeah.
• 21:38
  SPEAKER_00: I can't recommend it enough.
• 21:39
  SPEAKER_00: I'm like an evangelist for good sleep.
• 21:42
  SPEAKER_00: I think everybody should be getting good sleep.
• 21:44
  SPEAKER_02: That's my advice if you want to have good sleep.
• 21:45
  SPEAKER_02: That's what this is what I've discovered.
• 21:47
  SPEAKER_02: Or work in sleep medicine, which ironic.
• 21:50
  SPEAKER_02: Anyway, so I'm kind of curious.
• 21:51
  SPEAKER_02: So since you had the surgery and then down to 300 pounds, how long did it take for that kind of time frame between those two?
• 21:58
  SPEAKER_00: About five years, I think.
• 21:59
  SPEAKER_00: Four or five years.
• 22:00
  SPEAKER_00: I had a pretty slow and steady decline this whole time with those periods of plateau included.
• 22:06
  SPEAKER_00: Just overall, it's been like a gradual slope.
• 22:09
  SPEAKER_00: I haven't had these like extreme swings that I think a lot of bariatric patients experience, where they'll have like a big drop and then a big regain and then big drop, and maybe they'll regain and stay that way.
• 22:21
  SPEAKER_00: I don't know.
• 22:22
  SPEAKER_02: And to this day, are your portions kind of around the same afterwards?
• 22:25
  SPEAKER_02: Like the small portions.
• 22:27
  SPEAKER_00: Small.
• 22:27
  SPEAKER_02: Yeah, pretty small.
• 22:29
  SPEAKER_00: I have a hard time overeating.
• 22:30
  SPEAKER_00: It's like physically uncomfortable.
• 22:32
  SPEAKER_00: Like I will I will feel sick well ahead of the point where my mind would feel satisfied with the meal.
• 22:38
  SPEAKER_02: So those food challenges where you have to eat 20 ounces of steak or whatever, 30, 40, whatever, 100 ounces, I don't know what it is.
• 22:43
  SPEAKER_02: You're like, nah, I'll probably pass on that.
• 22:45
  SPEAKER_00: So so here's a thing that I like to do.
• 22:47
  SPEAKER_00: I can take a food.
• 22:48
  SPEAKER_00: Portion of whatever it is, stick it on a charcuterie board, cut it up, stick it in my fridge, and pull it out and just like eat bits of it like a raccoon over a period of several hours.
• 22:58
  SPEAKER_00: So if there's no time constraint, I can just, you know, house a whole steak.
• 23:02
  SPEAKER_03: Something really interesting about what you just said there.
• 23:05
  SPEAKER_03: A lot of people who underestimate how much they're really eating are eating like that.
• 23:09
  SPEAKER_03: Where they're just having tiny little bits throughout the day, but overall they are going into a surplus because they don't realize it.
• 23:16
  SPEAKER_00: Well, if you're accountable for the entire caloric load of the food on the tray, and that's your food for the given range of time, and you can see visibly how much you have left at the end of the day, I think that's pretty easy to keep track if you just constrain it to your board.
• 23:29
  SPEAKER_02: Take everything you're gonna eat in a day, put it in a big bucket, throw it in the fridge, and then like a seal just sort of, or a rich squirrel, or like whatever you are, just slowly grab a little bit until it's all gone.
• 23:41
  SPEAKER_00: That's yeah, man, it's a joke for you, but like that's kind of my life.
• 23:45
  SPEAKER_02: I listen, hey, I am an avid proponent of it's not stupid if it works.
• 23:50
  SPEAKER_02: As long as it works, that's all that matters.
• 23:52
  SPEAKER_00: I have long maintained that I'm never gonna give anybody diet advice because I am a weird raccoon creature and none of what I do that has worked for me is easily replicated, right?
• 24:02
  SPEAKER_00: But I'm a seasonal eater.
• 24:04
  SPEAKER_02: You never know.
• 24:05
  SPEAKER_02: There's people out there that you'll say something like, I've never thought of this before, but I'm totally doing it.
• 24:10
  SPEAKER_02: And then they find that thing and it works for them, right?
• 24:12
  SPEAKER_02: Like there's there's lot, there's so many people people are like, that weird thing that one person did, let me try that, and then it like changes it for them.
• 24:19
  SPEAKER_02: You never know.
• 24:20
  SPEAKER_04: For most of 2023, are gonna try the bucket thing now.
• 24:23
  SPEAKER_00: The but someone out there right now is trying the bucket thing, and I'm nutrition bucket, nutrition bucket by in moderation.
• 24:31
  SPEAKER_03: Yeah, we just put it up on the website, a big PVC bucket.
• 24:34
  SPEAKER_00: Yeah, I'll help you guys design a logo, right?
• 24:36
  SPEAKER_00: It'll just be like a raccoon reaching its fist into a picture of the bucket on the bucket.
• 24:41
  SPEAKER_02: Let's get the when we get that like logo set up for like the DeLorean with the like the food pyramid, whatever.
• 24:46
  SPEAKER_02: Let's just throw it on the bucket and then you put it in the fridge, and then you're all set.
• 24:51
  SPEAKER_02: So you even know what you're doing.
• 24:55
  SPEAKER_00: And every 24 hours you get to refill the bucket.
• 24:57
  SPEAKER_00: It's like you live like a zoom animal.
• 24:59
  SPEAKER_00: I think it's great.
• 24:59
  SPEAKER_03: There's a picture of a squirrel with a top hat and a monocle sitting there.
• 25:04
  SPEAKER_02: Like it's all dressed up every time you go to get a little bit more food.
• 25:07
  SPEAKER_02: That's great.
• 25:08
  SPEAKER_02: I love this idea.
• 25:10
  SPEAKER_00: We'll put a timer on the outside, like a timer mechanism, so it'll beep when it's time to refill it.
• 25:14
  SPEAKER_00: And if it hasn't beeped, you don't get to put more calories on it.
• 25:19
  SPEAKER_02: There you go.
• 25:20
  SPEAKER_02: They'll let them know to take their medicine.
• 25:21
  SPEAKER_02: Oh, yeah.
• 25:21
  SPEAKER_00: Or like a dog with an auto feeder.
• 25:23
  SPEAKER_03: There you go.
• 25:24
  SPEAKER_03: I think we can we can make this work.
• 25:26
  SPEAKER_03: I I did something in 2023 that I called goblin meals, where I barely had a large meal all at once for like I would say most of that year.
• 25:35
  SPEAKER_03: I was just having like little meals throughout the day or little snacks that would equal the macros I was going for or the calories or what have you.
• 25:43
  SPEAKER_03: And it was actually sort of useful.
• 25:46
  SPEAKER_00: Okay.
• 25:47
  SPEAKER_03: At that period.
• 25:48
  SPEAKER_03: It I don't do that anymore.
• 25:49
  SPEAKER_03: I mean, I still have like snacks through the day, but it's it worked for me.
• 25:54
  SPEAKER_00: This is one point where Dr.
• 25:56
  SPEAKER_00: Now and I will always like disagree.
• 25:58
  SPEAKER_00: His advice is one thing, my lifestyle is another.
• 26:01
  SPEAKER_00: He uh hates snacks.
• 26:03
  SPEAKER_00: He's like, if you are emotionally mature enough to handle the privilege of snacking, you would not be in my office.
• 26:08
  SPEAKER_00: No snacks for you.
• 26:09
  SPEAKER_00: And I'm just like, bro, just throw me off a cliff if my life can't include little snackies, dude.
• 26:15
  SPEAKER_00: Like, I'm not living that way.
• 26:16
  SPEAKER_02: But I mean, by life, that's what you do.
• 26:18
  SPEAKER_02: You totally flip it on its head.
• 26:20
  SPEAKER_03: I see where he's coming from.
• 26:22
  SPEAKER_03: It's something that we definitely have to pay attention to at a certain point in our lives.
• 26:26
  SPEAKER_03: Like, there was a point where I certainly couldn't have handled it in a healthy way.
• 26:30
  SPEAKER_03: I can now.
• 26:31
  SPEAKER_03: Um, but like at my heaviest and my most reckless or you know, at least emotionally regulated, uh it it was a slippery slope for me.
• 26:40
  SPEAKER_03: But yeah, I I I think that anybody should be working towards a place where they can handle it in a healthy manner.
• 26:45
  SPEAKER_03: Because it it can be, it should be.
• 26:47
  SPEAKER_03: I I love my snack.
• 26:49
  SPEAKER_00: I feel like snacking and the bucket just kind of go hand in hand, right?
• 26:53
  SPEAKER_00: If we if we are going to go all in on the bucket idea, the nutrition bucket, then we have to we have to allow snacks from the bucket.
• 26:59
  SPEAKER_04: Yeah, throw a little snicker bar in here and there.
• 27:02
  SPEAKER_02: I'm honestly surprised with all the diets out there, bucket diet hasn't caught on.
• 27:06
  SPEAKER_02: This I think we've got a good idea.
• 27:08
  SPEAKER_02: Like, I mean, it's kind of extreme, it's like very gimmicky, it's very simple.
• 27:13
  SPEAKER_02: It's like the simplest thing where you get all the things you want to eat that day.
• 27:16
  SPEAKER_04: A little simple merch.
• 27:18
  SPEAKER_04: We get some buckets.
• 27:19
  SPEAKER_00: Um I think the trouble with this idea is I think we just functionally rebranded the idea of girl dinner.
• 27:26
  SPEAKER_00: People love girl dinner though.
• 27:27
  SPEAKER_02: Like, everybody who doesn't love girl dinner.
• 27:29
  SPEAKER_00: You just like, are you hip with the girl dinner on?
• 27:35
  SPEAKER_02: Like, it's great.
• 27:36
  SPEAKER_02: I love it.
• 27:37
  SPEAKER_03: I have two meals.
• 27:38
  SPEAKER_03: Uh, one of them, I my the dinner that everyone knows that I eat every day.
• 27:43
  SPEAKER_03: It's I call it dog food for boys.
• 27:45
  unknown: Oh.
• 27:46
  SPEAKER_03: And I also uh now I'm bulking, I'm trying to put some mass on, and I have something every afternoon that I refer to as muscle slop.
• 27:54
  SPEAKER_03: So it doesn't need to be anything specific, it can just be some shit you throw together, and here it is.
• 28:01
  SPEAKER_03: It fits your macros, your calories, and your uh taste buds.
• 28:05
  SPEAKER_02: I'm a little bit about worried about the lack of compartmentalization in this bucket where it's just all kind of congealed and touching each other.
• 28:12
  SPEAKER_02: We might have to think about the specific foods that can go in there.
• 28:17
  SPEAKER_02: Like you're just gonna be.
• 28:18
  SPEAKER_00: Wait, wait, wait, wait.
• 28:19
  SPEAKER_00: Have you ever had one of those variety popcorn buckets with the dividers at Christmas time?
• 28:24
  SPEAKER_00: That's what I'm so that's where I was.
• 28:26
  SPEAKER_00: It could have dividers.
• 28:27
  SPEAKER_02: It needs to have some sort of compartments in it where you can have a little like window or whatever you go out and you're like, here's my grapes and here's my you know, hard-boiled eggs or whatever the hell's in there.
• 28:38
  SPEAKER_02: You know, that sort of stuff.
• 28:40
  SPEAKER_00: That's fair.
• 28:41
  SPEAKER_00: I mean, maybe for you, I'm just gonna pour in like half a cup of broth and make soup out of it.
• 28:45
  SPEAKER_00: I'll be fine.
• 28:46
  SPEAKER_02: That's interesting.
• 28:49
  SPEAKER_00: Just big old ramen straw, big enough for a hard-boiled egg that it's just.
• 28:57
  SPEAKER_00: I saw that girl who's been doing that.
• 28:59
  SPEAKER_00: Yeah, I did that.
• 29:00
  SPEAKER_02: I did that yesterday.
• 29:01
  SPEAKER_02: It tasted, let me tell you, exactly like it sounds.
• 29:05
  SPEAKER_02: There's really no other way to put it besides, you know, mixing those two things together.
• 29:09
  SPEAKER_02: That's what it tastes like.
• 29:10
  SPEAKER_00: Liam, I have a confession.
• 29:12
  SPEAKER_00: I'm a longtime fan of yours.
• 29:14
  SPEAKER_00: I think your content is incredibly grounded and freeing and like makes me feel better about being a little weird with my food nutrition.
• 29:21
  SPEAKER_00: I made a pot of soup the other day that had a lot of plant matter in it and it was delicious.
• 29:25
  SPEAKER_00: And then I looked at it and I realized I would like to have more dietary fiber.
• 29:28
  SPEAKER_00: So it's like, What did we throw in it?
• 29:30
  SPEAKER_02: Cottage cheese.
• 29:31
  SPEAKER_02: No, sorry.
• 29:33
  SPEAKER_00: I threw in it was uh psyllium husk powder in my soup.
• 29:38
  SPEAKER_00: I doped my soup with extra fiber.
• 29:40
  SPEAKER_02: Like a like were you throwing a little bit in there or were you really going for it?
• 29:44
  SPEAKER_00: I measured with my heart.
• 29:45
  SPEAKER_00: I stopped when the ancestors told me to stop.
• 29:48
  SPEAKER_00: So it was a fair amount of fiber.
• 29:49
  SPEAKER_00: So I made fiber soup, and I thought of you, sir.
• 29:51
  SPEAKER_00: Oh, that's nice.
• 29:52
  SPEAKER_02: I feel like you would stop when the toilet told you it was enough.
• 29:55
  SPEAKER_00: I'm fine.
• 29:56
  SPEAKER_00: I'm fine.
• 29:57
  SPEAKER_00: Everything turned out fine.
• 29:58
  SPEAKER_02: I kind of like it.
• 29:59
  SPEAKER_03: That's information you don't get until later.
• 30:01
  SPEAKER_02: Yeah, yeah.
• 30:03
  SPEAKER_02: I was thinking, I was thinking beans, but yeah, no, so just throw some fucking metamucil in there.
• 30:08
  SPEAKER_02: You're all set.
• 30:09
  SPEAKER_02: There you go.
• 30:10
  SPEAKER_00: Honestly, I can I can recommend it.
• 30:12
  SPEAKER_00: I've done it.
• 30:13
  SPEAKER_00: I didn't feel weird, and I feel like I could be putting more dietary fiber in everything this way.
• 30:18
  SPEAKER_00: I tried making what was it?
• 30:20
  SPEAKER_02: Yeah, I tried making jelly out of like metamucil.
• 30:22
  SPEAKER_02: Like you throw like you you mash up like like uh some fruit and you put like metamucil or whatever, the silly musk in there.
• 30:29
  SPEAKER_02: And it did not turn out as well as uh I had hoped it would.
• 30:32
  SPEAKER_02: It was wasn't great.
• 30:33
  SPEAKER_02: I say just throw chia seeds in there.
• 30:34
  SPEAKER_02: Much better, works way better, and also fiber.
• 30:37
  SPEAKER_00: Yeah, and they're pleasant.
• 30:39
  SPEAKER_00: I do like a nice chia seed.
• 30:40
  SPEAKER_00: It's a good good mouth texture.
• 30:42
  SPEAKER_03: Isn't that what Walden Farms does?
• 30:44
  SPEAKER_03: Oh god, the Walden Farms.
• 30:45
  SPEAKER_02: Do you want to talk about Walden Farms?
• 30:47
  SPEAKER_02: They buy Xanthem gum by the fucking truckload.
• 30:50
  SPEAKER_02: They must literally just they'll like put it in the pile.
• 30:53
  SPEAKER_02: Like when they show up, just throw it that you see that giant pile of white?
• 30:56
  SPEAKER_02: Yeah, no, that's what it is.
• 30:57
  SPEAKER_02: Just put it over there because the amount of gums that they throw it in, the people are like, gums are listen, gums were as bad as people say they were.
• 31:05
  SPEAKER_02: Anyone who had Walden Farms, dead immediately, because it's gotta be like half guar gum.
• 31:11
  SPEAKER_03: The wolf of Walden Street.
• 31:13
  SPEAKER_00: Okay, guys, I have to fully admit something here.
• 31:16
  SPEAKER_00: I am 35 years old, but I don't know what Xanthem gum actually is.
• 31:21
  SPEAKER_02: Oh, so Xanthem and Guar gums are things there's originally comes from like a tree, right?
• 31:26
  SPEAKER_02: Like I'm pretty sure like a resin or something, and it it's a thickener, they're thickening agents.
• 31:32
  SPEAKER_00: That I knew, but I don't I didn't know their origin.
• 31:34
  SPEAKER_02: Their origin.
• 31:35
  SPEAKER_02: I'm pretty sure they both guar gum and xanthem gum and locust bean gum is another one.
• 31:39
  SPEAKER_02: I think they all come from the tr from trees, I believe, but I'd have to look it up to double check.
• 31:44
  SPEAKER_02: And yeah, they're just like yeah, they're just like thickeners or whatever.
• 31:47
  SPEAKER_02: And you put them in stuff.
• 31:48
  SPEAKER_02: Like I put them, I put them in like a ninja creamy.
• 31:51
  SPEAKER_02: I find you put in a little bit, like a half- you need like half a teaspoon.
• 31:54
  SPEAKER_02: Like literally two to three grams.
• 31:55
  SPEAKER_02: Grams.
• 31:56
  SPEAKER_02: That's it.
• 31:57
  SPEAKER_02: And it works out pretty well.
• 31:58
  SPEAKER_02: A little sprinkle.
• 31:59
  SPEAKER_03: Yeah, if you put in too much, it gets gummy and strange, but just a little bit and it's perfect.
• 32:03
  SPEAKER_00: Yeah.
• 32:04
  SPEAKER_00: Too much gum makes it gummy, Mike.
• 32:06
  SPEAKER_02: That's the uh yeah.
• 32:07
  SPEAKER_03: And too little gum makes it not gummy enough.
• 32:09
  SPEAKER_02: And too much gum makes it fucking Walden Farms.
• 32:11
  SPEAKER_02: That's what it makes it.
• 32:13
  SPEAKER_00: What is what is Walden Farms?
• 32:14
  SPEAKER_02: Walden Farms, I was just gonna say, because other people probably haven't even.
• 32:18
  SPEAKER_02: They have a whole line of zero calorie sauces, condiments.
• 32:25
  SPEAKER_02: You want zero calorie ranch, they got it.
• 32:28
  SPEAKER_02: You want zero calorie thousand along dressin, no problem.
• 32:31
  SPEAKER_02: Zero calorie maple syrup, absolutely.
• 32:34
  SPEAKER_02: Get your ass in there and don't enjoy yourself because they always correct.
• 32:39
  SPEAKER_02: Oh my goodness.
• 32:40
  SPEAKER_02: Like, you know, like everything's a chemical, right?
• 32:42
  SPEAKER_02: But when people say, bro, that tastes like straight chemicals, that's what they're talking about, exactly.
• 32:47
  SPEAKER_03: Is it's not good.
• 32:49
  SPEAKER_03: It's not good.
• 32:51
  SPEAKER_02: I've had their maple syrup, like, but every there's a lot of people that do like zero calorie maple syrups, and they're like sweet, and they're the kind of the consistency of syrup, and obviously not maple syrup, pancake syrup, I should say, who we have mad.
• 33:03
  SPEAKER_02: Zero calorie pancake syrup.
• 33:05
  SPEAKER_02: So, like, it's that I've used it before, and it's like okay enough, but everything else is just absolutely atrocious.
• 33:12
  SPEAKER_00: So, so have any of you read the novel Good Omens by Terry Pratchett and Neil Gaiman?
• 33:19
  SPEAKER_02: I cannot say I have.
• 33:21
  SPEAKER_00: There's personified characters representing the the four horsemen of the apocalypse.
• 33:26
  SPEAKER_00: Okay, and one of them is famine, and famine's modern interpretation is zero calorie, zero nutrition foods for weight loss that just like makes people die of malnutrition.
• 33:36
  SPEAKER_00: And so I wonder perhaps if uh Walden Farms was inspired by this.
• 33:40
  SPEAKER_02: I always just thought it was the devil, but I don't know.
• 33:43
  SPEAKER_00: It might be getting a little brilliant.
• 33:45
  SPEAKER_04: Devil for horsemen.
• 33:48
  SPEAKER_00: Interesting.
• 33:48
  SPEAKER_00: Well, I appreciate the education.
• 33:50
  SPEAKER_02: I am curious and concerned, but also like six bucks a jar, so it's not even worth it to try it.
• 33:56
  SPEAKER_02: Yeah, no, they're expensive too.
• 33:57
  SPEAKER_02: It's like I'm paying sick, I've been paying in quite a bit for nothing, basically, for zero calories.
• 34:04
  SPEAKER_02: So yeah, I'd I can't say I'd recommend them.
• 34:07
  SPEAKER_04: You could you can literally make your own, just get some water, get some guar gum, mix it to a syrupy consistency.
• 34:14
  SPEAKER_02: Because if you look at their ingredients list, there's about 148 things on it.
• 34:18
  SPEAKER_02: So, you know, I just say just pass on the Walden Farms.
• 34:22
  SPEAKER_02: Anyway, not that.
• 34:23
  SPEAKER_03: We definitely lost this sponsor.
• 34:25
  SPEAKER_02: A quarter of our episode is about Walden Farms shitting on them.
• 34:29
  SPEAKER_00: Another quarter is about a food bucket in DeLoreans.
• 34:32
  SPEAKER_00: Yeah, this is some amazing content.
• 34:33
  SPEAKER_03: We're right on track.
• 34:34
  SPEAKER_03: This is a normal episode of Inmoderation.
• 34:36
  SPEAKER_02: Honestly, this is we've stayed on track way more than we typically do.
• 34:40
  SPEAKER_02: I'm impressed with us.
• 34:41
  SPEAKER_04: Oh yeah, the DeLorean section, I didn't even finish refilling this before you guys moved on.
• 34:47
  SPEAKER_02: Exactly.
• 34:48
  SPEAKER_02: Right?
• 34:49
  SPEAKER_02: But yeah, here's the thing, because the original one is only like$40,000 to$50,000.
• 34:53
  SPEAKER_02: When you say, and I say only, but like it's terrible, it doesn't run great.
• 34:58
  SPEAKER_02: And but the new one like that's coming out is like a quarter million, but it doesn't have like this, it's still not stainless steel.
• 35:03
  SPEAKER_02: You know, they've they they've reinterpreted it, if you will.
• 35:06
  SPEAKER_02: They still got like the the the doors, but you know, it's just it's not speaking of running.
• 35:12
  SPEAKER_04: You mentioned you started jogging with your husky, and I believe at the start of this, it was mentioned you still have your your all your loose skin.
• 35:20
  SPEAKER_00: Oh yeah.
• 35:20
  SPEAKER_00: I do yep, it is my concept.
• 35:24
  SPEAKER_02: No skin removal surgery so far.
• 35:26
  SPEAKER_00: None.
• 35:26
  SPEAKER_00: I don't have that kind of money.
• 35:28
  SPEAKER_00: If I can't afford$6 for Walden Farms Ranch, then I I can't afford surgery.
• 35:33
  SPEAKER_02: But you are, we were talking before this, you are possibly planning one in the future?
• 35:37
  SPEAKER_00: Yeah.
• 35:38
  SPEAKER_00: I have consulted with who I think is probably the best surgeon for my particular case, Dr.
• 35:44
  SPEAKER_00: Sean Mushreffy out of Beverly Hills.
• 35:46
  SPEAKER_00: And he gave me a quote for services, and I am in the process of fundraising via my Instagram page and a GoFundMe.
• 35:54
  SPEAKER_00: Um, I'm hopeful if I am successful in this fundraising endeavor, then I'm gonna be having surgery in two and a half weeks.
• 36:01
  SPEAKER_02: Oh, so very soon.
• 36:03
  SPEAKER_00: Very soon, yes.
• 36:07
  SPEAKER_00: Would you like to see the part that's being removed?
• 36:09
  SPEAKER_00: Does that interest you guys?
• 36:11
  SPEAKER_02: So, okay, what yeah, are we just doing the so it's just doing the R's or just narrate this for the uh listeners?
• 36:19
  SPEAKER_03: Or you can go to YouTube in moderation on YouTube.
• 36:21
  SPEAKER_00: Okay, so this lovely batwing right here will be leaving.
• 36:26
  SPEAKER_00: I don't know if you can see.
• 36:27
  SPEAKER_00: Here's the arm.
• 36:28
  SPEAKER_00: Here's the batwing.
• 36:29
  SPEAKER_00: Just uh both arms or just one or both arms are happening in this first phase.
• 36:35
  SPEAKER_00: And uh I've got like a surgical treatment plan that involves three different surgery dates with different procedures in each phase.
• 36:43
  SPEAKER_00: But this will be phase one, and this has been like 12 years in the making, and I'm super, super excited about it.
• 36:48
  SPEAKER_02: So excited and nervous, I'm assuming.
• 36:50
  SPEAKER_00: You know, less nervous, more I think what I'm nervous about is that something is gonna happen to cancel it.
• 36:56
  SPEAKER_00: Because I've had consultations with surgeons in the past.
• 36:59
  SPEAKER_00: I've had plans, I've had like, you know, half-formed intentions to get these surgeries before.
• 37:04
  SPEAKER_00: I've gotten many quotes and consults, and then something has happened to like make it not work for whatever reason.
• 37:10
  SPEAKER_00: So this is the closest I've gotten, and I'm hoping this time I'll be able to get the skin removed.
• 37:15
  SPEAKER_02: Because I know you only remove so much, because like you don't you lose a lot of blood because there's blood in the skin.
• 37:20
  SPEAKER_02: So you gotta like, you can't take all of it at the same time.
• 37:23
  SPEAKER_02: Yeah.
• 37:24
  SPEAKER_00: Yeah.
• 37:25
  SPEAKER_00: I uh I'm going for just the brachioplasty from armpit to wrist, both arms, this time.
• 37:31
  SPEAKER_00: I will also be additionally getting some liposuction on my calves because my calves were at one point by circumference the largest human calves to ever exist.
• 37:40
  SPEAKER_00: They've come down a lot.
• 37:41
  SPEAKER_00: Um, I know that's a really crazy thing to just like drop, but it comes from the guy who has the smallest calves to ever exist.
• 37:47
  SPEAKER_02: That's pretty crazy.
• 37:48
  SPEAKER_03: But is this like are you saying this is some kind of a record?
• 37:51
  SPEAKER_00: Like Yes.
• 37:52
  SPEAKER_00: Yeah.
• 37:53
  SPEAKER_00: At the time it was the largest calves ever encountered in like medical literature.
• 37:58
  SPEAKER_00: Um the the measurement around was something like 86 inches.
• 38:02
  SPEAKER_00: It's with the swelling and the lymphedema.
• 38:04
  SPEAKER_00: I could barely walk.
• 38:05
  SPEAKER_00: I was like swinging my legs around each other because they were so big.
• 38:08
  SPEAKER_03: The videos are kind of crazy.
• 38:10
  SPEAKER_03: I've seen the videos of you from that episode, and it's just like the fact that you can walk is crazy.
• 38:17
  SPEAKER_00: Yeah, I was determined, man.
• 38:19
  SPEAKER_00: Like I moved even at my biggest, which I'm kind of proud of.
• 38:22
  SPEAKER_03: That's I I think a really good display of why strength is so important.
• 38:27
  SPEAKER_03: Like there are people that'll say, Well, you know, I don't really care about aesthetics, so I'm not going to go to the gym.
• 38:32
  SPEAKER_03: The gym, yeah, you get the aesthetics as like a side effect, but it one of the largest determining factors of like whether or not you can be independent for the rest of your life is your muscle mass.
• 38:42
  unknown: Right.
• 38:43
  SPEAKER_03: So, like the fact that you had been so active up to that point, even though your weight was going up, like it that allowed you to continue moving.
• 38:50
  SPEAKER_03: Like, who knows what your recovery or what your weight loss would have looked like if you couldn't get around.
• 38:56
  SPEAKER_00: Yep.
• 38:56
  SPEAKER_00: I'm I'm blessed in a lot of ways.
• 38:58
  SPEAKER_00: I'm determined, I'm healthier than I should be by any rates, and I'm trying not to look too closely at that part of my life, lest I curse it and make it go away, you know.
• 39:09
  SPEAKER_04: Another question.
• 39:09
  SPEAKER_04: Nothing less from the pink ranger.
• 39:11
  SPEAKER_00: I'm sorry, what was that, Rob?
• 39:13
  SPEAKER_04: I expect nothing less from the pink ranger.
• 39:15
  SPEAKER_00: Oh, thank you.
• 39:16
  SPEAKER_00: This is this is just a a workout set that I got online.
• 39:20
  SPEAKER_00: Um, I'm not actually cosplaying, but this if I had to pick a favorite Power Ranger, it probably would be the pink one, yeah.
• 39:27
  SPEAKER_03: So you started losing this weight, I guess what, more than 10 years ago now?
• 39:32
  SPEAKER_00: Yeah.
• 39:32
  SPEAKER_00: 2011, I think, 2012.
• 39:35
  SPEAKER_03: What has your journey been like since then?
• 39:37
  SPEAKER_03: Because uh statistically speaking, most people who start losing a significant amount of weight like that regain it at a certain point.
• 39:45
  SPEAKER_03: Did you have that happen, or were you one of those unicorns where you just went straight down?
• 39:49
  SPEAKER_00: Unicorn mostly.
• 39:50
  SPEAKER_00: Like I've had plateaus, like I said, places where I've stopped for like a good long while and kind of meandered on like a lazy river.
• 39:57
  SPEAKER_02: How long were those periods of like where you kind of plateaued?
• 40:00
  SPEAKER_02: I'm kind of curious how long did they typically sometimes up to two years at a time.
• 40:04
  SPEAKER_00: Two years, okay.
• 40:05
  SPEAKER_00: Yeah, just kind of reached a point where I maintained and weight loss wasn't a factor, and then something would happen in my life.
• 40:12
  SPEAKER_00: I uh I had a job for a while in IT.
• 40:15
  SPEAKER_00: I started as a technician and and finished that career in IT management.
• 40:19
  SPEAKER_00: I got married, I bought a house, I had kind of a normal life story happening in the backdrop, right?
• 40:25
  SPEAKER_00: So sometimes weight loss was the focus and sometimes it wasn't.
• 40:28
  SPEAKER_00: But I'm I'm pretty blessed to have led at least to this point a fairly normal life.
• 40:33
  SPEAKER_03: So what are we talking about dicks?
• 40:35
  SPEAKER_03: I think that's the one thing we haven't done yet.
• 40:37
  SPEAKER_02: Just leave it.
• 40:37
  SPEAKER_02: I don't just pause for mic just to come up with the most wildest shit.
• 40:41
  SPEAKER_00: I feel like unless there are things I don't understand about you guys, I might be the most qualified to have an opinion in terms of preference.
• 40:49
  SPEAKER_00: So are you asking me to talk about dicks on your podcast?
• 40:52
  SPEAKER_00: Because I could.
• 40:53
  SPEAKER_03: We just we usually get to it at some point.
• 40:57
  SPEAKER_02: We didn't know last week we did not talk about dicks.
• 40:59
  SPEAKER_02: We talked about ball sacks.
• 41:01
  SPEAKER_02: That's way different.
• 41:02
  SPEAKER_02: Rob, run it back.
• 41:03
  SPEAKER_00: So how much how much visceral fat can you put in a ball sack, Liam?
• 41:08
  SPEAKER_00: Can you tell us?
• 41:09
  SPEAKER_02: I visceral fat, I don't know, but I could tell you, I might be able to tell you how much um Botox you can put into one to make it smooth.
• 41:18
  SPEAKER_02: That's what that was our last week's episode.
• 41:21
  SPEAKER_00: Unfortunately, that is also something I'm aware of because I used to work at a plastic surgeon's office, so my head is filled with all kinds of what were they doing?
• 41:28
  SPEAKER_02: What kind of what were they doing?
• 41:30
  SPEAKER_02: What type of plastic?
• 41:31
  SPEAKER_02: Anything?
• 41:31
  SPEAKER_00: Not ball sack uh Botox.
• 41:33
  SPEAKER_02: Never mind.
• 41:34
  SPEAKER_02: Anyway, Walden Farns.
• 41:35
  SPEAKER_02: No, what were they doing?
• 41:37
  SPEAKER_00: Oh, Xanth and Gum and Ball Sack Botox.
• 41:41
  SPEAKER_00: This is a beautiful episode.
• 41:41
  SPEAKER_00: We're pretty much.
• 41:42
  SPEAKER_00: I don't think there's fat down there.
• 41:43
  SPEAKER_00: I just checked.
• 41:44
  SPEAKER_03: Like it because I'm thinking you just checked?
• 41:46
  SPEAKER_02: I hadn't, I was like, what is the thing that I think has ever happened on this podcast was last week where we're just talking about like ScrowTox, which is Botox for your balls, and just out of nowhere, Mike just goes.
• 41:59
  SPEAKER_02: So I'm looking at pictures, and I don't really think that I've just fucking lost it.
• 42:04
  SPEAKER_02: I I still like I told April about it.
• 42:06
  SPEAKER_02: My wife, I was just cracking up about it.
• 42:08
  SPEAKER_02: Because I'm like, that's the funniest fucking shit ever.
• 42:11
  SPEAKER_00: Beautiful.
• 42:12
  SPEAKER_00: Do they is there an equivalent?
• 42:14
  SPEAKER_00: Can you get like labia Botox?
• 42:17
  SPEAKER_01: Boy.
• 42:18
  SPEAKER_00: Interesting.
• 42:19
  SPEAKER_04: Okay, well, no, we gotta close the gender gap.
• 42:23
  SPEAKER_00: We gotta we gotta close the gender gap.
• 42:25
  SPEAKER_00: If Scrootox exists, why is there not flaptox?
• 42:28
  SPEAKER_04: Flaptox It's called a labial puff.
• 42:31
  SPEAKER_00: No, no, no, that would be uh a filler.
• 42:34
  SPEAKER_00: Filler and Botox are different products.
• 42:37
  SPEAKER_02: Did they do that at the the clinic?
• 42:39
  SPEAKER_02: No.
• 42:39
  SPEAKER_02: No.
• 42:39
  SPEAKER_02: Well, not at the end.
• 42:40
  SPEAKER_04: We needed you last week.
• 42:41
  SPEAKER_04: Oh, wait.
• 42:42
  SPEAKER_04: What okay?
• 42:43
  SPEAKER_04: No, this this what this one's weird.
• 42:45
  SPEAKER_04: Thermova uses radio frequency energy to gently heat the vaginal tissues, encouraging the production of new collagen.
• 42:53
  SPEAKER_05: Oh.
• 42:54
  SPEAKER_00: So like an alther style treatment?
• 42:56
  SPEAKER_00: That's what that sounds like to me.
• 42:57
  SPEAKER_00: All therapy.
• 42:58
  SPEAKER_03: Oh, so do an inmoderation remote special where we all go to a clinic, get this done.
• 43:06
  SPEAKER_02: I mean, I'm already got my already get um tomorrow, not tomorrow, two days I get my phasectomy thing where I'm talking with them about it at least.
• 43:13
  SPEAKER_02: So not actually plus, you know, consultation for it.
• 43:17
  SPEAKER_02: So I'm setting that up as quickly as possible.
• 43:19
  SPEAKER_02: Maybe I can just kind of all together, you know, while they're down there, is what I'm saying.
• 43:22
  SPEAKER_02: You might as well anything else that they need to do.
• 43:24
  SPEAKER_02: Tighten it up.
• 43:25
  SPEAKER_00: Okay.
• 43:25
  SPEAKER_02: I think that's how it works, right?
• 43:27
  SPEAKER_02: You go there, they do that.
• 43:28
  SPEAKER_00: They also do so the the Botox isn't for scroll tightening, it's for loosening to make it smoother.
• 43:32
  SPEAKER_00: It'll actually make you hang lower because this one's supposed to relax.
• 43:36
  SPEAKER_02: I don't need that at all.
• 43:37
  SPEAKER_02: Well, no, it's like pendulous.
• 43:39
  SPEAKER_02: I don't like you know gonna get rid of the wrinkles.
• 43:41
  SPEAKER_02: That's all I'm saying.
• 43:42
  SPEAKER_02: It's like when you have like a wrinkly shirt or a wrinkly bed, what do you do?
• 43:46
  SPEAKER_02: You you like iron it out a little bit.
• 43:47
  SPEAKER_02: That's all maybe you do.
• 43:49
  SPEAKER_00: Maybe you do.
• 43:50
  SPEAKER_02: Yeah, I'm like, well, I'm not sure.
• 43:52
  SPEAKER_02: When I see my bed's all wrinkly, I want it a little bit smoother, if I can, is what I'm saying.
• 43:56
  SPEAKER_00: Do you have the energy to care about that?
• 43:59
  SPEAKER_02: I don't like actually iron it, but I put it in the sink energy.
• 44:03
  SPEAKER_02: Get it wet, and then I throw it in the dryer.
• 44:05
  SPEAKER_02: That's my way of ironing works.
• 44:07
  SPEAKER_02: Because I don't want to actually iron it.
• 44:09
  SPEAKER_00: It's efficient like the food bucket.
• 44:11
  SPEAKER_00: Um I do like efficient.
• 44:12
  SPEAKER_02: Exactly.
• 44:13
  SPEAKER_02: Make your life like the food bucket.
• 44:15
  SPEAKER_02: Get that on a shirt and let's get started.
• 44:17
  SPEAKER_02: That's all I'm saying.
• 44:18
  SPEAKER_00: I I'm down.
• 44:19
  SPEAKER_00: I support don't let your dreams be dreams.
• 44:21
  SPEAKER_00: You gotta get that skirt for us, Liam.
• 44:24
  SPEAKER_02: While they're down, I'll just I'll ask him.
• 44:26
  SPEAKER_02: I'll just ask him about it.
• 44:27
  SPEAKER_02: Hopefully he doesn't laugh as he's doing it because I feel like there could be some issues.
• 44:31
  SPEAKER_00: Oh, could you imagine seeing a urologist and having them laugh at you while they administered any kind of treatment?
• 44:36
  SPEAKER_00: I think that would be devastating.
• 44:38
  SPEAKER_03: Or they start calling people in.
• 44:40
  SPEAKER_02: Oh no, yeah.
• 44:41
  SPEAKER_02: Wait, get in here, get in here.
• 44:42
  SPEAKER_00: Oh, how are you doing, Rob?
• 44:44
  SPEAKER_02: You alive?
• 44:45
  SPEAKER_02: Currently.
• 44:46
  SPEAKER_03: I I have found a few outlets.
• 44:48
  SPEAKER_03: Where we can get custom printed PVC buckets.
• 44:51
  unknown: Ooh.
• 44:52
  SPEAKER_00: I think you are multitasking real hard, Mike.
• 44:55
  SPEAKER_00: You're on your walking pad, you're looking for PVC buckets, and you're recording a podcast.
• 45:00
  SPEAKER_00: Listen, looking up Scroll Tacks.
• 45:02
  SPEAKER_04: Yeah.
• 45:04
  SPEAKER_04: We're doing everything.
• 45:04
  SPEAKER_04: But you haven't looked up Thermiava yet.
• 45:07
  SPEAKER_00: I haven't looked up anything.
• 45:08
  SPEAKER_00: I'm recording on my phone.
• 45:09
  SPEAKER_00: I can't like look things up.
• 45:11
  SPEAKER_00: I have to give you guys my undivided attention.
• 45:13
  SPEAKER_00: It's painful.
• 45:14
  SPEAKER_02: I would make sure, because I think I'm going to have Oakley here in a minute.
• 45:17
  SPEAKER_02: I want to just make sure, you know, if you have any advice for people who are maybe in the situation that you are in, like what would anything that you would give them or, you know, like say to them.
• 45:26
  SPEAKER_02: I'm curious if you have anything like that.
• 45:28
  SPEAKER_00: I would tell them first and foremost, people who are very obese and struggling with it, people who are overweight and struggling with it, whatever kind of terminology they feel comfortable.
• 45:38
  SPEAKER_00: If they were like me in that respect, the first thing they have to do is give themselves grace because you're not going to get very far through self-hatred or kicking your butt or feeling like you must atone.
• 45:48
  SPEAKER_00: You must change your body through atonement, you know, that's not going to get you far.
• 45:52
  SPEAKER_00: The second piece of advice is figure out why you are in that situation.
• 45:58
  SPEAKER_00: You your life looks the way it does because of a combination of factors.
• 46:02
  SPEAKER_00: You got to figure out what the factors are that are driving that.
• 46:04
  SPEAKER_00: If you're overeating, if that's why you are overweight, is a load-bearing coping mechanism, then trying to remove the food without figuring out how to support yourself in another way is not gonna go very far.
• 46:17
  SPEAKER_00: You gotta figure out why you are engaging in the behaviors that produce this outcome, figure out what you need to do to like get yourself right so you can make those changes.
• 46:26
  SPEAKER_00: So first, forgive yourself to find out why you are the way you are.
• 46:31
  SPEAKER_00: That's it.
• 46:32
  SPEAKER_00: That's all I got for you.
• 46:33
  SPEAKER_03: When you finally make a video about load-bearing coping mechanisms, because that's one of my favorite things that you first off, I just want to say thank you for joining us because you are a delightful human being and a good friend of mine, and I appreciate our conversations and the funny and smart things you say.
• 46:49
  SPEAKER_03: Um, where can other people hear those smart and funny things that you say?
• 46:52
  SPEAKER_03: Where can they find you?
• 46:53
  SPEAKER_00: They can find me on Instagram at Amber Rashty, and that's about it right now.
• 46:58
  SPEAKER_00: I will be working on making a TikTok at some point, but I don't have that set up just as of yet.
• 47:03
  SPEAKER_00: So yeah, Instagram at Amber Rashty.
• 47:06
  SPEAKER_03: Cool.
• 47:06
  SPEAKER_03: Well, the world needs more of you, so I'm looking forward to it.
• 47:09
  SPEAKER_00: Thank you, Mike.
• 47:10
  SPEAKER_02: The world needs you, and the world needs food buckets.
• 47:13
  SPEAKER_02: Food buckets and food buckets.
• 47:15
  SPEAKER_03: In moderation food bucket coming soon.
• 47:18
  SPEAKER_00: Bravo.
• 47:19
  SPEAKER_00: Thank you for having me, guys.
• 47:20
  SPEAKER_00: It's been a pleasure.