and this really applies to any subject…not just diet and exercise
Yup. Wrote a glowing review of it in my training log and my blog. Specifically the carnivore cake pop. But looking at it now, I realize I can easily make one of those on my own for much cheaper.
Still a good dude though. His book is VERY thorough.
Oh for sure, I meant it as a universalism. I am a big fan of the phrase “I feel we will have to agree to disagree”, because at this point in my life, I don’t really care about winning an argument.
1 Like
I am with ya…it’s not worth wasting time
1 Like
First run of Cake Pop was so good… second was kinda off. They’re $15 now
Appreciate your keeping us informed on brick market prices 
Keto is the best I ever felt when I did it - I love meat and am going to do this. Carbs have me feeling absolutely disgusting
I’ve long been a fan of low carb approaches to nutrition. We had Jon Andersen on here a while back, who also employs a low carb approach, but in a different manner than the Vince Gironda method here. He’d be worth looking into as well.
Best of luck with your own experiment!
2 Likes
I’m really interested if there is some individual differences on how people react to different diets. There must be some studies.
At least anecdotal stuff shows there might be. I personally feel excellent on high carb diet (and I like to eat, with carbs you can have quantity), but it does not mean everybody should do what I do.
1 Like
Nutritional studies tend to be extremely poorly performed, but there are certainly many observations out there. I feel like most of it relates to genetics and ethnic heritage. I always bring up my wife as an example. She has Korean ancestry. She can live off of rice, and suffer no ill effects in consuming it. She has a bottomless appetite for it. When I eat rice, I’m like a bear shot with a tranq dart, and need to go find somewhere to lay down and take a nap. Meanwhile, when we go to a Brazilian steakhouse, I’ll sit down and eat meat for 90 minutes and actually have the pit bosses come up and ask me what it will take for me to leave the table, whereas my wife tapped out within the first 20 minutes: she hit her capacity for meat/fat.
Same thing about how we see people from Northern European countries still tend to have the lactase enzyme and can drink milk, while people from Asian countries tend to be very lactose intolerant.
There’s something to be said about gut microbiome composition as well. The bacteria we have in there are going to be better suited for certain cuisine, and it takes a shift to correct it. Dave Tate talked around this idea when he first tried to clean up his diet upon retiring from powerlifting: he’d eat chicken breasts and immediately puke them up. His microbiome was so adapted to Little Debbies and fast food that it couldn’t handle unprocessed foods. Meanwhile, most of us have experienced the opposite as well: you eat clean for a long time and then go have a Big Mac and it immediately shoots out the other end. Many of us will inherit that microbiome from our mother/what she ate, and then it continues to get cultured by what we are fed as kids, and unless we take a proactive measure to alter it, it likes what it likes. I imagine this also explains children that are picky eaters that grow into picky adults.
On a similar topic, bringing up the Mrs again: she has an oak allergy. What’s wild about that is, it means that food that is AGED in oak barrels will trigger it. It took her a long time to figure that out, but her whole life she found the smell of Tobasco sauce revolting. She had similar experiences with the smell of whiskey and other things. Seemed like her body was trying to protect her with that revulsion.
This isn’t restricted to carbs. Reference my steakhouse comment: I can put down something like 3000+ calories of meat in one sitting. And then, the awesome part is: I’m full for a LONG time. I can fast for a day or so effortlessly and then cruise into the next meal when I’m ready. It’s genuinely quite challenging to overeat meat if you’re relying on real hunger signals. You either have to force feed or use satiety bypassing mechanisms ala seasoning/sauces/sweet flavors.
3 Likes
I had excactly similar thoughts. There are genetical/epigenetical factors, and you can also teach your body to a certain diet.
It’s awesome how versatile we are.
1 Like
I am visibly lighter, it’s not just water weight We don’t own a scale. My meals the last couple days
Above, plus 10 eggs for brunch yesterday. Couldn’t eat more than a bite of burger
Dinner, about 3.5 Kirkland burgers, 4 eggs
Lunch today: 6 fat Kirkland pork ribs
Dinner: 6 more ribs, 6 eggs
It took a couple days to get into ketosis but I generally feel great
Tomorrow is the big test : keto bench day
This is not a full term diet but definitely a great find and right up my alley — delicious and easy
3 Likes
Glad it’s working out for you dude. I’m actually finding this to be very possibly a full term diet. The inclusion of the carb meal seems to help improve the sustainability. But Gironda himself definitely felt that this was something meant to be rotated in and out. Contrasting it with his weight gain diet would probably be a decent balance.
Moment of truth…. Off to go hit the bench … three salmon filets deep and 3 hard boiled eggs… but the bloat is basically gone, and def some fat … not my first rodeo either with keto so not a water weight only observation
Texas De Brazil ??
I go there, but we also had a Terra Gaucha open up that I’m excited to try.
@Juicewrld Make sure to keep those electrolytes up.
1 Like
Very good call. I’ll take another
1 Like
We had one in St Louis but it closed… place is dynamite. Now we have some half assed one
The lift just went great, considering
1 Like
Awesome post man! I’m new to this whole Tnation forum stuff, I haven’t been on here in 20 years where I was just reading but seeing this posts in high school but seeing this post first time back brings back good memories.