[00:00:00] Carl Lanore: [00:00:00] hey, Hey, welcome back back to another episode of super human radio. Today is a sponsor spotlight. You know, I'm so fortunate to do this show for going to be 15 years this November. And the only reason why I'm able to do the show is because of our sponsors. And a lot of people love listening to this show because it has great information, but the information wouldn't make it out into the world.

[00:00:23] If it wasn't for the sponsors. Finding the kind of sponsors that you not only believe in and share a mission with, but also love their products. Isn't easy. Thanks to Dan Kopecki. He's made that job a lot easier for me as of late. And, uh, we're going to be talking about one of our sponsors today in just a moment, uh, before we do that, I have to thank my title sponsor.

[00:00:48] Legendary foods who without this show would come to a stop. And as a result of that, I ask everybody to go to eat legendary.com, check out their amazing products. If you're [00:01:00] a carb conscious kind of person, you're going to love legendary foods because they make stuff that doesn't have sugar in it. Well, no added sugar, at least.

[00:01:10] I mean, come on. Even peanuts have a little sugar in them, but they have the most amazing nut butters that tastes decadent. They taste sweet, they taste bad, but they're not, they're really good for you. And of course they have the tasty pastry, which is can't keep it on the shelves because it's basically a pop tart with less than one gram of sugar, uh, three to four impact carbs.

[00:01:35] And nine grams of high quality high leucine protein, uh, go to eat legendary.com. Use the code SHR save 10% off, but more importantly to let them know that you learned about them here on site, super human radio. And without further delay, I'm going to be joined by Cory Conklin, who is the proprietor of another company that I have just fallen deeply in love with.

[00:02:00] [00:01:59] And that is select savory snacks. How are you doing Corey?

[00:02:03] Cory Conklin: [00:02:03] I am wonderful. Thanks for having me today.

[00:02:05] Carl Lanore: [00:02:05] Absolutely. And before we actually get onto the discussion of your products, which I can't get enough of, as you know, I think you were shocked to eat. Find out that I ate an entire pound of biltong in little bit under two days.

[00:02:19] Were you shocked by that? No,

[00:02:22] Cory Conklin: [00:02:22] my kids would do that in an

[00:02:23] Carl Lanore: [00:02:23] afternoon. Okay. Well, we have to say something. Yeah. It's about Corey.

[00:02:31] He's joining us on his birthday.

[00:02:35] Happy birthday. Thank you. How old are you now?

[00:02:39] Cory Conklin: [00:02:39] 44. And in the best shape of my life,

[00:02:41] Carl Lanore: [00:02:41] there you go. There you go. That's a good thing. Right? So happy birthday. Thanks for being here on your birthday. When you should be a. Lazing around, uh, you're doing the right thing and you're promoting a product and you should promote your product.

[00:02:55] You know, a lot of people think a product promotion is selfish, but when you have a product [00:03:00] that is sorely needed by the population, it's not self promotion, it's actually promoting health. So we've all eaten beef jerky. Hell. I love beef jerky. Sometimes if I can't grab a meal, I'll run, get some beef jerky.

[00:03:17] But one of the things I've always hated about beef jerky as the intro about legendary foods a moment ago is I'm a low carb, low sugar guy. I feel that that's really a, at least it works for me. Maybe it doesn't work for some other, some other people. But, and beef jerky has an enormous amount of sugar in it.

[00:03:36] I don't think most people are even aware of. So we're going to talk about a product that actually has its history, uh, starting from Africa. And that is cured meats like biltong. And drawer's, we're going to talk about biltong first. So when did you first have biltong and what made you want to [00:04:00] supply it to the United States?

[00:04:02] Cory Conklin: [00:04:02] Actually, my original thought, cause I had people ask me for several years. If you ever have you, do you know of a high quality beef jerky? That sugar-free and my answer was always no. And my initial. Thought it was well, I'm going to start a beef jerky start selling could be Turkey and had actually started that process when then talking to a doctor, Sean Baker.

[00:04:23] And he said, you should look into biltong. Sure. No problem. I had started my research and like, well, why would I ever do beef jerky? Once I found out what biltong really is and how much healthier it is is that because of the way it's cooked, it's not marinated. There's not a bunch of. Just bad ingredients over and above the sugar.

[00:04:43] Like the vast majority of beef turkeys have. And I very quickly, um, they learned about face and started working on biltong and, uh, started working with one of the largest built-on suppliers in South Africa who has the United States. Okay. And is now producing here in the U S [00:05:00] also. And the rest is I say is history.

[00:05:03] Carl Lanore: [00:05:03] So let's talk about biltong for a second. Biltong is not really cooked, it's cured, but they're probably the reason that most people haven't dove into the biltong, uh, business here in the United States is because this is a very protracted, very specific style of curing. So talk about how, how you cure a biltong and prepare it for people to eat.

[00:05:26] Cory Conklin: [00:05:26] Yep. Uh, first the, the meat is going to be marinated. Uh, we actually put it, put the Marin down the meat and put it into a pressure cylinder. So it actually marinates within 20 minutes. So it's not sitting out like we, for cooking in the fridge for a couple of days to get the flavor into the meat. Um,

[00:05:44] Carl Lanore: [00:05:44] that's what I mean, that's gotta be more thorough and truly getting the flavor into the meat as opposed to the surface of the meat.

[00:05:51] Cory Conklin: [00:05:51] Yeah, it really shoves the flavor and everything into there. And then it's cut into thin strips and it's hung to dry in a cooler. [00:06:00] Basically it's a humidity, temperature controlled, cooler, and anywhere from seven to 14 days later, it's pulled out, um, sliced into the pieces, like to see in the picture in the background and you have a biltong.

[00:06:13] Carl Lanore: [00:06:13] Now, how long does it take to cure? Did you say, and this is air cured. I want you to explain what that means. Air cured it. We talked about room temperature. We talking about, uh, because in Africa it's so hot. I would imagine that, you know, it's kind of probably in the nineties or hundreds, the air,

[00:06:29] Cory Conklin: [00:06:29] how do you air it is in Africa.

[00:06:31] It's actually put into a it's a little cooler than room, temperature room. Um, that's. It's constant held at a constant temperature, constant humidity, which allows it to, to just naturally cure, uh, over the next a week or two, just depends on how long you want to allow it to cure. And, you know, initially I'm thinking you're crazy.

[00:06:51] You're just hanging this stuff out to dry. You know, no pun intended, but, um, after you try it, it's like, Oh my goodness, why, why would I try to be jerky again? It's so much [00:07:00] more tender. It's more flavorful, more juicy without adding all of that extra stuff that beef jerky adds to hopefully make it more tender and juicy.

[00:07:08] And it really turns out to generally be more chewy. And, uh, and or if you don't put any of that stuff in there, if you just put, make jerky and it's sugar-free well, it dries out. It's like chewing on a tire. Is

[00:07:19] Carl Lanore: [00:07:19] it true that it takes two weeks? Did you say that already? And did I miss it or is it true that it takes

[00:07:25] Cory Conklin: [00:07:25] up to two weeks?

[00:07:26] Yep.

[00:07:26] Carl Lanore: [00:07:26] So that's another thing that's very different because beef jerky is into a heater of some sort, call it an oven, call it a kiln and around 140 degrees. And it's done in six, seven hours, which probably contributes to. One of the things that is vastly different about biltong over beef jerky. When I think about eating beef jerky, you're talking, you have to work to eat it.

[00:07:52] I mean, it's, I, I jokingly said in the writeup today that beef jerky is akin to eating a shingle. No, a [00:08:00] roof shingle where biltong is so tender. And really you still feel like you're eating steak when you eat built on you don't feel like you're eating dried meat at all. Correct.

[00:08:10] Cory Conklin: [00:08:10] And with our biltong specifically, since my focus is more the low carb keto community, it's got a slightly higher fat content than the vast majority of biltong on the market.

[00:08:22] That little bit of extra fat helps keep it more tender. It's more choosy. It's more flavorful. I know if you, if you take a look at your bags, when they arrive, you'll see that the inside of the bag looks a little greasy. It is truly traditional South African biltong. It's not United States built on this the best way to put it.

[00:08:43] Carl Lanore: [00:08:43] And I learned, so when Alyssa and I were in Ireland, I guess it was three or four years ago, one of my listeners, John Bolger, great guy. I hope he's listening today. He met us in Ireland. He lives there and he actually took us around and he took us to a [00:09:00] open air market. In a beautiful Arboretum. I don't remember the name of it.

[00:09:04] And he insisted that I go over to the place where he buys his meats from, and he got two big packs of biltong for me. And he told me, I went at first, I was apprehensive. He said, this is made in South Africa. They, they hang the meat in trees. He said to me, you know, they ha and I'm linked. I'm thinking, Oh, wait a minute.

[00:09:25] He goes, no, no, no. It's cured. He goes, there's nothing wrong with it. Mold won't form on it. He said, just try it. I was very apprehensive. It took me about two days. And then around the second day I opened it up and you're right. It's oily, it's tender, it's delicious. And the spices would like nothing I had ever tasted before this, this, you know how you, when you go to the store and you buy beef jerky, you know, It comes in all these different barbecue flavor, Chappelle play a chili flavor, [00:10:00] but the bill that just a regular biltong has such an amazing flavor.

[00:10:05] Now you're in the spice business already talk about the spices that you use in the biltong.

[00:10:11] Cory Conklin: [00:10:11] Um, they're, they're relatively simple. I grabbed my bike here. I mean,

[00:10:16] Carl Lanore: [00:10:16] it's

[00:10:17] Cory Conklin: [00:10:17] basically Rosemary is the main flavor that you're getting out of there. Um, some other spices, like a tad of corianders is mixed in there also, but the main flavor is the Rosemary with some beef powder.

[00:10:29] Yup. Got mine here too.

[00:10:32] Carl Lanore: [00:10:32] Mine is open. I'm already eating it.

[00:10:35] Cory Conklin: [00:10:35] Oh, that, that, that spicy is my favorite. I could eat it all day.

[00:10:39] Carl Lanore: [00:10:39] The spicy is fantastic. The regular is fantastic, but it was actually the Dutch, um, And the European influence that they added vinegar to it, which gives it a completely different flavor.

[00:10:54] You can't believe when the meat is marinated in this, this, uh, and vinegar, [00:11:00] it changes the flavor. And I would imagine the acidity of the vinegar also, tenderizes the meat.

[00:11:07] Cory Conklin: [00:11:07] Exactly that. That's what I was going to say that if that helps make it much more tender, whereas most beef you're he's are using soy sauce and stuff like that to try and make it a little more tender and or flavorful the vinegar in, in the, um, Marinading process really makes a big difference in CA in that curing process also to make that built on that much more tender, like you said, it's, it's not like chewing on a shingle.

[00:11:33] I it's almost like you're pulling a steak out of a bag and eating it.

[00:11:38] Carl Lanore: [00:11:38] So, so the other thing that I love about biltong over jerky is that it's not smoked. And first of all, there's a large number of people out there who don't like smoke flavor. I found out. Uh, Alisa hates smoke flavor, but there's another aspect of smoke flavor that I talked about on this show, probably five or six, maybe even seven [00:12:00] years ago with Alex leaf, who is a nutritionist.

[00:12:03] So the process of smoking not only creates a low level of ambient heat, which slow cooks the meat, but. The fire, the wood that's burning, that's creating the smoke. Smoke is basically air born particles of the burnt wood. These penetrate the meat. There's another name for those airborne burnt particles of wood.

[00:12:35] And we've talked about this on the show before, and it's called advanced glycation end products.  so. Yeah. When you eat smoked meats, you're actually eating meats that are impregnated with small particles of burnt wood. That's not good for you. It's not. And so the biltong has never smoked, which makes me feel a lot better about eating it,

[00:13:00] [00:12:59] Cory Conklin: [00:12:59] correct?

[00:13:00] Yep. And it never got, never goes through a smoking process. So you know, that it's even healthier for you in that regard.

[00:13:07] Carl Lanore: [00:13:07] And then the other thing I found out about biltong is it's typically much thicker than beef jerky because beef jerky has to be cut thinner because it becomes so hard in the process of yeah.

[00:13:23] Cory Conklin: [00:13:23] And that's that you've, you've gotten it so many other people are when you get that piece of beef jerky and sometimes those bigger ones, you. I of it's like, it's like chewing tobacco. You're going to stick it in the corner of your mouth and let the saliva work on it for a couple of hours before you can even start chewing on it.

[00:13:38] Whereas a good honk of a biltong it's. If you can grab with your hands and pull it apart, which you can't do with the vast majority of beef jerky on the market, uh, it is that that's how soft and tender it. Is it just, like I said, my, my kids are, uh, five and almost seven. No problems. Uh, they they'll sit there and just [00:14:00] inhale that stuff.

[00:14:00] I'd go broke if I kept it in the house all the time, but they cannot, they need it without a problem because it is so soft and tender compared to beef jerky. Especially

[00:14:09] Carl Lanore: [00:14:09] if you're listening to the show, uh, the website is select savory snacks.com/shr. You can get a free bottle of ranch, tastic seasoning with every order of, uh, biltong or drawers.

[00:14:20] We're gonna talk about those in a second when you use the code SHR. And so. Sticking with the biltong. When did you start producing biltong for the United States? I

[00:14:33] Cory Conklin: [00:14:33] started back in March. Um, got her. Uh, my first order was actually to take to a local conference, probably the last one that actually went on this year, over in Denver and everybody loved it and it was such a hit that I did a presale the following week and just blew it out of the water.

[00:14:52] Um, It was just a, I was just blown away by the response of people like, Oh my goodness, I have been looking for [00:15:00] something like this. Uh, so I've only been at it since early March and it's just been growing ever since.

[00:15:06] Carl Lanore: [00:15:06] That's amazing. I thought you were in business a lot longer. This, this product is amazing.

[00:15:10] And I have to believe the response that you're getting has to be overwhelming.

[00:15:14] Cory Conklin: [00:15:14] Yep. Yeah, my C's going into business has been, it has been going for over two years now and then eventually play a lead into the, uh, the, a snack business to go from, to provide sugar-free products for people

[00:15:26] Carl Lanore: [00:15:26] you're seasoning business, the biltong.

[00:15:29] Almost

[00:15:30] Cory Conklin: [00:15:30] it's, it's almost even,

[00:15:31] Carl Lanore: [00:15:31] um, and that's true in that short period of time, in that short period of time,

[00:15:35] Cory Conklin: [00:15:35] short period of time, it's caught up, caught up to the seasonings and we'll surpass it here in the near future.

[00:15:40] Carl Lanore: [00:15:40] I'm telling anybody who's listening to this show. If you try this biltong, you'll never be satisfied with beef jerky again, never, ever, ever, because it's tender.

[00:15:49] It's not as salty. And here's another phenomenon that I had to ask Corey, if I was correct on my assumption. One ounce of biltong is 16, [00:16:00] 18 grams of protein. That means if you're trying to hit 30 grams of protein for a snack meal, like in between your full meal, two ounces and that's 32 grams of protein.

[00:16:09] So I said to Corey is in my imagination or is the protein density of biltong higher than that of beef jerky. And your reply was.

[00:16:21] Cory Conklin: [00:16:21] Yeah, it is, it's almost double the cooking process of beef jerky actually reduces the protein yield. So whether it's smoked, it's baked, whatever they, you know, whichever process they use because it's cooked that actually reduces the protein yield as compared to biltong.

[00:16:36] So you are getting, uh, more, more protein per serving. So like you said, but that's about two ounce size. I mean, yeah. Our smallest package is two ounces. There's your 30 grams of protein right there. Munch on it. That'll hold you over till dinner. I do that quite often. So I don't overeat during the day. Just grab one of those snack on it.

[00:16:55] And the afternoon holds me over until the time beats

[00:16:57] Carl Lanore: [00:16:57] supper. So have you [00:17:00] ever heard the term desiccated?

[00:17:02] Cory Conklin: [00:17:02] Yes.

[00:17:03] Carl Lanore: [00:17:03] So when they make desiccated liver tablets, they basically use the same approach that you use for your beef. With liver it's air dried. It takes days. To reach that drive. And the idea is desiccated liver maintains all of the 100%, all the qualities of the liver that would otherwise be denatured or cooked out when you, when you prepare it in a frying pan.

[00:17:31] So we know that this process is effective at rendering, uh, and curing meats, all types of meats. Uh, and, and keeping everything that was good about them intact and just removing basically the water.

[00:17:48] Cory Conklin: [00:17:48] Yeah. Pretty much. And it doesn't remove all, all of it. Cause it's still has that moisture and, and a tenderness in there.

[00:17:54] So it still, it doesn't dry it out completely like a cooking process does. [00:18:00] I mean, that's why beef jerky has got so many other ingredients, again, like soy, which has its own problems to help, help maintain some sort of. Tender juiciness to it, which I try it anymore. And it just tastes horrible. I mean, I'd rather have some form of fresh meat, like a biltong or a steak or a hamburger because it just tastes too chemicals anymore.

[00:18:20] Carl Lanore: [00:18:20] So do you find that people are still on the learning curve about biltong or do most people know what it is?

[00:18:29] Cory Conklin: [00:18:29] Most people have no clue what it is. I think. Market penetration in the U S is less than 1% of the meat snacks, jerky market. So it's growing, it's becoming more popular, especially as people are looking for a sugar-free or lower sugar alternatives to the beef jerky.

[00:18:47] Uh, you do need to be careful because there are several, uh, bill tongs out there that are not sugar-free. Ah, they use pineapple juice concentrate or raisin juice concentrate. So it'll say one of them in [00:19:00] particular, I bought it to. Try it, this says zero sugar, right across the top. Flip the package over per serving.

[00:19:06] It shows zero. Would it eat the whole bag? There's two grams of sugar.

[00:19:10] Carl Lanore: [00:19:10] Yes. Yeah, because as is low, as long as, as long as you stay under one gram per serving, you can say zero, which means if each serving has 0.9 grams, but, and there's 16 servings in the bag, then that's 16 grams of sugar. Really? You're just being correct.

[00:19:27] Lied to them.

[00:19:28] Cory Conklin: [00:19:28] They're there, they're finagling people. And that drives me nuts. Um, if there wasn't any, um, Sugar in here. It would, I would put it on the package. So even if one of the ingredients made it point to, I'm going to include that if that's the case, because I don't want to play the games that some people claim, Oh, legally I have, I have to put zero.

[00:19:50] No, legally you're allowed to put zero. You're playing the game. Okay. So I'm not going to do that. A nice thing is with all of our meat [00:20:00] snacks, that's not a problem. There is no sugar in there to worry about.

[00:20:03] Carl Lanore: [00:20:03] Yeah, here's an example. I did this whole dissertation at the beginning of the show by trying to find quality sponsors that uphold the core mission of our show.

[00:20:12] And I had no intentions of bringing this up, but look at legendary foods, they say less than one gram of sugar on their package. They could say zero. Yep. They could say zero sugar. If they want it to. Okay,

[00:20:26] Cory Conklin: [00:20:26] good. Just to kind of doubt. I mean, for example, I'm on my seasonings. They did that and garlic naturally has carbs and sugars in them.

[00:20:36] I could put zero in all my labels and on my website, but if there is a fraction of that in there, I'm still going to put it in there just cause I will not play the game. It's naturally occurring. You can't get away from, like you said, even peanuts have a little bit of sugar in them. So put it on there. Be honest with people so that, so that.

[00:20:53] They know, you're not playing games with them. You're trying to do your best for them.

[00:20:57] Carl Lanore: [00:20:57] You don't have to just eat biltong, [00:21:00] uh, as it is out of the bag, you mean it also pairs well with a lot of things, you know, red potatoes, a little bit of butter and diced up biltong and even some pepper, some onions. This is fantastic.

[00:21:16] And I, I kind of feel like anything you can do with bacon, you could do with biltong. Let's say you just don't want bacon. Yep.

[00:21:23] Cory Conklin: [00:21:23] You scrambled eggs built on it, eggs. Um, I just picked up a baby, make beer can hamburgers, but those are messy. So I found a device to help make those I'm going to fill the center of it with biltong and throw it on the grill.

[00:21:37] Um, make stuffed hamburgers and she used with biltong in the middle. Uh, like you said, if they can work through the bill flying at its place, God casseroles,

[00:21:47] Carl Lanore: [00:21:47] you can put it in, dice it up and put it in breads. You can, you can, uh, like I said, use it, you could use it in stews because it has a flavor. So you're not at that point in time.

[00:21:56] You're not using the biltong for the necessarily the meat [00:22:00] contribution, but the flavor of the built-on, the beef that the, the, the fat from the beef and the seasoning. Yep.

[00:22:06] Cory Conklin: [00:22:06] That would be really, I just, when you said that chilling came to mind, cause I make a three meat chili. That's not one of my meats.

[00:22:12] Carl Lanore: [00:22:12] There you go.

[00:22:13] Cory Conklin: [00:22:13] Maybe a for me chilling out, but that would be great. And the chili also a soups people

[00:22:18] Carl Lanore: [00:22:18] who make their own cheeses at home, you could dye some biltong and build it into your cheese. Yep. And obviously it would go great with salads, dice it up and throw it in salads. Bacon goes great in salads.

[00:22:29] Biltong would go great in South. How does it cook when you make it with the eggs, when it's directly in that frying pan, getting that heat, how does it, does it curl up? Does a triple, what does it do? It

[00:22:41] Cory Conklin: [00:22:41] stays about the same. I've mixed it in with the scrambled eggs and dump it in. So I don't put it in first.

[00:22:46] And then as the eggs are cooking, it just heats it up a little bit. So you're not, there's no need to cook the biltong. It's already been. Cured. So it just heats up with the eggs. Otherwise it would fry up a little bit, kind of like bacon cause, uh, but [00:23:00] I found it's easier to just throw it in, just dump it in and go.

[00:23:02] Or even if you make fried eggs, I'm the kind of person that will sprinkle them on top. And then when you flip them over, it just cooks in with the rest of the eggs and you've got fried eggs and built on also.

[00:23:13] Carl Lanore: [00:23:13] Man. I gotta try all these things. So yeah, I know. Right. I had a meal as you watched. We eat it right before the show, but I'm hungry again.

[00:23:23] Um, the website is select savory snacks.com/shr. Uh, go check it out. We're going to talk about another product that they have available. If you use the code SHR. You'll get a free bottle of ranch, tastic seasoning, and we'll talk, talk about their seasonings, uh, towards the end of the show. Uh, we're going to take one quick commercial break.

[00:23:43] Stay with us. We'll be right back with more of Cory Conklin and select savory snacks.

[00:23:55] This is the superhuman channel evolution just got kicked up a notch.

[00:24:03] [00:24:00] later in the show. I'm going to take a look at, uh, the country of Sweden and COVID-19, there's a lot of discussions about. How Sweden has fared better than other places. And there's a lot of people who say they don't believe that. And the mainstream media isn't covering it and I've done some digging. And I think you're going to find this very interesting, uh, right now we're talking with Corey Conklin from select savory snacks about his biltong, which is a African cured meat.

[00:24:30] There's another, uh, frickin meet delicacy that we're going to talk about now. And I'm going to try to pronounce it. I pronounce it. Drawer's is that right? The

[00:24:40] Cory Conklin: [00:24:40] w is a V so drove for

[00:24:42] Carl Lanore: [00:24:42] drove Wars. Okay. Yep. Okay. And that's interesting because it actually has a Dutch origin, uh, that the drovers, uh, were actually brought, uh, by the Dutch to Africa and supposedly is similar to what is called mettwurst, uh, by the Dutch people.

[00:24:59] So, [00:25:00] interesting. So talk about that. What, what exactly is, uh, drovers drove Wars?

[00:25:05] Cory Conklin: [00:25:05] That's another, uh, South African. Dried cured meat product, where they basically grind up the meat and then they mix in the fat with it. She stuff it into a casing and they just, they hang it to dry. A relatively simple, the seasonings, a little bit different.

[00:25:23] Um, definitely a little stronger on the, um,

[00:25:27] Carl Lanore: [00:25:27] Korean coriander nutmeg. I hope I didn't mean to interrupt you, but I hope you figure out what that unique flavor was. I had tasted it when I was in Ireland. And then when I read it, I was like, Oh, it's coriander. People need to understand some coriander is the seed of cilantro.

[00:25:49] So if you like cilantro, coriander is like cilantro magnified. It's flavor magnified by a thousand. It's so frigging good. And that is what makes this stuff. It's amazing.

[00:26:00] [00:25:59] Cory Conklin: [00:25:59] It is amazing. It's very, um, Again, unlike a lot of the beef sticks out there. If you, I was just going to do it, but if you actually grab a piece, they don't snap in half.

[00:26:11] They're not stiff. I mean, it's just so tender. I can bend this thing. It finally breaks when you finally get just so soft again, unlike most other meat sticks on the market that are snap. Yeah. The old saying goes snap into a anyway. Um, Much more tender, again, a higher protein content off the top of my head.

[00:26:33] That's it? It is eight grams of protein per ounce, because it has also mixed in with some of the extra fat that's in there.

[00:26:40] Carl Lanore: [00:26:40] Stick is 15 grams of protein. If you want to have 20 grams, 30 grams of protein eat two sticks. You're done pretty much.

[00:26:47] Cory Conklin: [00:26:47] Um, but I mean, it's. It's a great alternative. It's a great something to take with you cause of the, cause they're a little stick.

[00:26:53] A lot of people just prefer that format. For lack of better words. It's not as greasy as the biltong. So if you're one of [00:27:00] those people that just, you can't stand things on your hands or you're in a situation where you don't want that take the divorce with you. Uh, we, we took it hiking several times. Uh, when we, only thing we could do is go to the state park.

[00:27:13] We were all locked down and stuck in our houses, throwing the backpack. I go hiking for a couple of hours and that's all we had with our water to give us something to hold us over until we got home. And it was like a organic, our kids love it. Everyone else has tried it. It's just blown away by the, the tenderness, the flavor, uh, just overall how good it is.

[00:27:33] Carl Lanore: [00:27:33] So now this is made differently than biltong, right? This is produced a little quicker in a more warm environment,

[00:27:43] Cory Conklin: [00:27:43] right? But yeah, it is, but it's still cured. So it's still hung. I in an air dried, I acceptance it doesn't cure quite as long because of the, because it's already ground up, but dry dries a little bit quicker, basically as compared to what it takes for a [00:28:00] biltong to be cured.

[00:28:01] Carl Lanore: [00:28:01] Another thing that while it, while it is considered a sausage. One of the things that it does not share with other sausages, including things like salami and stuff like that is that there are no curing agents added to drovers. Right. Which means, which means that you're getting less. Stuff you don't want basically.

[00:28:19] Cory Conklin: [00:28:19] Yep, exactly. Yeah. Again, it's just a natural drying process. Uh, and of course, cause it's thinner. Um, that's one of the reasons you don't need the curing agents. I mean, you've got a big thick piece of pepperoni or salami. Sometimes you need the extra help to get all the way through that, that piece of meat.

[00:28:37] Uh, whereas with drove whores, that's not necessary.

[00:28:40] Carl Lanore: [00:28:40] And when they do make thicker, drove horrors, what I found out was they flattened them for that reason. So there's more surface area and it dries faster.

[00:28:48] Cory Conklin: [00:28:48] Yep. Yeah.

[00:28:50] Carl Lanore: [00:28:50] In fact the, um, the skinny one. And I was just thinking, I was reading about that this morning.

[00:28:56] They have separate names for the one that you make, which is the skinny [00:29:00] sausage and the fat ones and the yeah. Ones are the ones that they flatten out. So those will be traditionally flat. And so once again, now to talk about sodium for a second, Um, a lot of these cured meats usually have fairly high amounts of sodium.

[00:29:16] Is that a result of the meat, the sodium in the beef itself, or is there sodium added, uh, in the form of salt to these as one of the spices?

[00:29:26] Cory Conklin: [00:29:26] Uh, if for most of those, are you referring to like the biltong drawers or yeah,

[00:29:31] Carl Lanore: [00:29:31] both of those biltong and drove Wars here?

[00:29:33] Cory Conklin: [00:29:33] Huh? Um, let me take a look here. It could be a part of the, uh, I mean salt.

[00:29:38] Isn't one of the main ingredients in there. So it's

[00:29:41] Carl Lanore: [00:29:41] gotta be, it's gotta be naturally occurring in the beef. Yeah, yeah. Yep. Yeah. And I liked that idea, you know, because when you look at, when you look at traditional beef jerky, a single serving of beef jerky store bought at your local convenience store will have upwards of 600 milligrams of sodium per [00:30:00] serving.

[00:30:01] And when, and, and most people don't eat a serving of beef jerky, they eat the whole bag. And when you do the math, that's 5,000 milligrams of sodium, but salt is one of the ingredients. They add salt as one of the spices, or they're using, as you pointed out a moment ago. Uh they're they're using soy sauce.

[00:30:20] Which has a lot of saw Adam's attitude. Right.

[00:30:24] Cory Conklin: [00:30:24] But I got to correct myself. There's a little bit of salt in these. So part of it is from the, from salt, but it's not an excess of amount.

[00:30:31] Carl Lanore: [00:30:31] My pleasure. But my point is that yours has far less sodium per serving and more protein at the same time.

[00:30:40] Cory Conklin: [00:30:40] And like you've already mentioned, I've had a lot of customers and friends go.

[00:30:45] Cause they're used to beef jerky. They're expecting of that hit when they put it in their mouth. And they're like, this is installed to you at all. Like I know it's not like, wow, I wasn't expecting that. It actually, um, tastes much better than they were expecting because it's [00:31:00] not a heavily salted product.

[00:31:02] Um, you really can't even tell, but it's there because there's so little in it.

[00:31:07] Carl Lanore: [00:31:07] So now let's talk a little bit about the seasoning business that started obviously two years ago. How did that start? Why did you get into the seasoning business? That sounds like a, an, uh, an obscure business to even get into.

[00:31:19] Cory Conklin: [00:31:19] Oh, really long story short I've I've I know I've known my whole life that a low carb approach worked best for me, whether or not I always stuck to it's another story. And then a 2017, I had finally made it a point. That's it. I, I, I have to do this for myself, for my wife, for my kids, for my grandkids. I can't keep, you know, every few days, well, this isn't going to hurt.

[00:31:42] I'll have some of that. Sorry. I need to be healthy. You feel better? I don't want, I don't need my knees to hurt anymore. I tell people I want to be Marxist and I want to be pushing 70 years old and embarrassing kids on the ultimate Frisbee course. I'm not a, in that quite a shape quite yet, but I want to be 70, 80, 90 years old.

[00:32:00] [00:32:00] And on my own, I want to thrive to live die. I don't want to survive. Right. And so that's it, that's it I'm done. And about a month later, that was December of 2017. I was at the store. I was going to cook some, either full pork or some ribs. And this it's a local store has a complete full rack of spices.

[00:32:18] Every last one I pulled off the shelf out of 50 jars, started the sugar ingredient, number one or two. Years past I would have looked at the nutrition label and said, well, it says right here at total sugar, zero, and through listening to podcasts and my research, I went well, that's full Lonnie because sugar is the first ingredient they're fiddling with the label by making a quarter teaspoon serving who uses a quarter teaspoon Brown sugar world.

[00:32:45] Right. And I literally stepped back and said, That's it I'm done. I'm starting my own company. I'm not the only person who doesn't want this stuff in my, in my body anymore. And started my research. Uh, it was may of 2018. Uh, started select savory [00:33:00] seasonings. And the goal of the company was to help people who are sick and tired of being sick and tired by showing them how to cook.

[00:33:07] Good tasty food. That's good for them so they can lose weight, get healthy and feel amazing. And, uh, we now have, but I think over 60 different seasonings, Susan and blends and spices, they're all small batch gourmet fresh produce. So when you get them and you open it up and you can just smell how much fresher they are from what you get in the store.

[00:33:27] We also put packaged dates on them. We do not put expiration dates cause seasonings have about a two year shelf life. If you go to Walmart, Pick up a seasoning, some of those going to have an expiration date of pushing four years from when you're standing there. You still don't know when they packaged it.

[00:33:43] It's when you buy it anyway, four years from now, it's going to be worse. So you always know our products are fresh and flavorful. You use. I tell people to use half of what a recipe calls for that's how much better they are, uh, when you're cooking your food. Otherwise, you're going to do what I did one day and made something to call for garlic.

[00:34:00] [00:34:00] And I choked down whatever I cooked. Cause I was going to force myself to eat it, not throw it away, but I remembered, Oh yeah, I go with half next time because that tablespoon of garlic was way too much.

[00:34:09] Carl Lanore: [00:34:09] Right, right.

[00:34:11] Cory Conklin: [00:34:11] But that's where it came from. I didn't want it anymore. And I knew other people were in the same boat as I was, and I wanted to help them and their journey to health and wellness too.

[00:34:19] Carl Lanore: [00:34:19] And because it cooking on you're doing your own cooking is critical when you want to be healthy. If you don't know, like I know people who brag that they don't cook. And I, and silently in my mind, I just think to myself, I feel sorry for you, because that means that you're not, you're eating junk all the time.

[00:34:37] You you're relegated to have to go to a restaurant and eat their junk or buy something that's already made at the grocery store that you're just going to reheat. And that's a very sad thing and really. A lot of diseases, uh, find their Genesis and people who don't cook. Yeah. I mean,

[00:34:55] Cory Conklin: [00:34:55] and that was me. I mean, I was one of those redneck jokes cause the front seat was [00:35:00] so full of McDonald's bags.

[00:35:01] You couldn't get in the car. On the passenger side, I, I was pushing 300 pounds where it needed size 50 pants and, you know, knees hurt back hurt. I knew what my problem was, but getting over that. It's an addiction to finally get to that point in my life where I said, that's it I'm done. I, it's not worth the pain, aggravation and everything else.

[00:35:22] Um, and so I on occasion eat out maybe once a week or go somewhere. And even then our selective it'll be meats and vegetables. We're not eating the breads and the pastas and everything else. So, you know, a lot of these restaurants are off of our list because there's nothing that we're going to eat. It's not even worth it.

[00:35:40] And it saves us money, eating, eating out for our family of four. If I can do that friend or 50 bucks, I'm doing really good and 50 bucks, I can make three or four days.

[00:35:50] Carl Lanore: [00:35:50] Do you ever bring your own, you ever bring your own spices to restaurants when you go out all the time? I knew it. I knew it.

[00:35:58] Cory Conklin: [00:35:58] Yup. And it's a [00:36:00] different one every time.

[00:36:00] Uh, I mean in our little town, golden corral is one of the best places. Cause they grabbed that steak, throw it on the grill and cook it for you right there. Right. So I'll bring my own seasoning. Just depends on the day and what flavor I feel like using and yeah, the waitresses know us now. Oh yeah. You're the one with the spikes.

[00:36:18] Sure. M and yeah, they know the kids, they don't eat. They know now don't even know that's what we want bread. We're not gonna eat it. Uh, because they, they know and they know the kids eat that way. And, you know, they, they think that the sweetest kids ever and, uh, yeah, but it goes everywhere with me.

[00:36:34] Carl Lanore: [00:36:34] If you're, if you're, if you're on a diet, when I say a diet, I let me rephrase that.

[00:36:39] If you're using a specific type of eating plan, like I am right now, I'm working with taco trains, IFB pros. I'm going to take a shot at getting lean again and getting strong again. And it's spices are the difference between eating the same food every day. You could eat chicken every day, but if you use different spices, it's a different dish.

[00:36:58] Every single time.

[00:36:59] Cory Conklin: [00:36:59] Right. [00:37:00] It's a game changer. I had one time I was home alone, cooking hamburgers, and I literally, I put having your girl pepper on one. I use our Memphis style, barbecue rub, and it was like Keating two completely different meals at the exact same time. I mean, I'd eat part of, one of the calls.

[00:37:16] That's so good that I eat part of the other one, even though they're both hamburgers, it's like, Oh, but it's different. And it was just back and forth. It's like you said, you can have the same, same thing over and over again, but it's completely different every single time by just switching up the seasonings that you use each time, it makes a big difference.

[00:37:35] Carl Lanore: [00:37:35] Yeah. And like I said, if you're somebody who's eating a certain way, I don't care if it's carnivores, kedo and having a variety of spices at your hand, make a big difference between getting tired of eating foods over and over again. How much is it? How much is as a one pound bag of biltong?

[00:37:50] Cory Conklin: [00:37:50] Off the top of my head, 34 95, cause the price of the one pound bag, which is the best value, um, compared to the two and six ounce bags.

[00:37:59] Carl Lanore: [00:37:59] Okay. [00:38:00] Uh, tell me about the spices, how much they run as a rule, the different spices

[00:38:05] Cory Conklin: [00:38:05] on, uh, anywhere from, uh, seven to $10. So I got one that's 15. But that's because it's a Carolina Reaper and that's just an expensive, I got a couple of people who said I like spicy, so I got it for them. My goal was, keep it all under nine 99 for the vast majority of the spices.

[00:38:22] Carl Lanore: [00:38:22] Yeah, because they last a long time spices.

[00:38:24] Cory Conklin: [00:38:24] Yes. Yep. And that's like you were mentioning earlier, has the meat snacks caught up in surpassed the spices? That's one of the reasons that meat snacks is going to exceed that because you're eating it all the time.

[00:38:35] Carl Lanore: [00:38:35] Right.

[00:38:36] Cory Conklin: [00:38:36] The seasonings. I mean, I've got some stuff that I still hire from when I first brought in that particular seasoning.

[00:38:42] Cause it's not one I use all the time, but when we do put it on keep going, so they last a whole lot longer, but yeah, on average, uh, eight, $9 a bottle. And, um, there are a half cup total. So you know about three to four tablespoons, a jar.

[00:38:57] Carl Lanore: [00:38:57] How about the drovers? How, how, how much did they, the drovers I'm [00:39:00] trying to learn how to pronounce it properly.

[00:39:01] They drove Wars. How much did they cost a bag? And that's a pound bag. Right?

[00:39:04] Cory Conklin: [00:39:04] Nice thing with all. Yeah, same price. All the meat snacks right now at the same price. So 34 95, whether you do built on spicy biltong or drove horse,

[00:39:14] Carl Lanore: [00:39:14] and you have a free shipping deal that they buy, how much do they have to buy to get free shipping a

[00:39:19] Cory Conklin: [00:39:19] $99 on the meat snacks, that'll be free shipping.

[00:39:22] And then again, SHR coupon code with her when the free ranch tastic seasoning, which is our best selling seasoning by far. If somebody is one of those few people that can't stand ranch. I understand that. Put a comment, put some sort of comment. There's a comment boxes. I can't stand ranch. I'll throw on a taco season against that.

[00:39:41] That's our second best seller.

[00:39:43] Carl Lanore: [00:39:43] You could take that ranch tastic season edit to a high quality olive oil based mayonnaise, and you'd have ranch

[00:39:50] Cory Conklin: [00:39:50] dressing pretty much. Um, we usually use a sour cream and eight 16 ounces of sour cream, a table heaping, tablespoon [00:40:00] to make a dip. And then if we want more of a dressing, um, A little bit of heavy cream to thin it out just a little bit.

[00:40:07] Um, or if you hit action with a stick blender, you can usually equip up that sour cream enough that it, it turns more into our addressing than it is a dip.

[00:40:16] Carl Lanore: [00:40:16] Yeah. See, we make all, we make all our own dressings at home Elisa and I, we haven't bought dressing in years and yeah. I'll just take a bunch of stuff and put it in the bullet, blend it up and add some good quality olive oil, balsamic, vinegar, some spices, maybe throw in a couple of raspberries or something like that.

[00:40:33] And boom, you know, I'm going to get some of that ranch tastic. I'm going to try experimenting with different, uh, adding it to different versions of dressings we make already. The website is select savory snacks slash SHR. And, uh, this stuff is amazing. I will tell you right now, anybody who takes a chance and buys it, the biltong, uh, if you don't like spicy, don't get the spicy chili.

[00:40:58] Whoops. [00:41:00] But anybody who takes a chance and buys the biltong, I guarantee you will buy more and keep in mind 32. Most people are like, wow, that's a lot of money for a bed. You don't eat the whole bag, like a gov own. Like I am, you know, if you eat it by the serving size, you know, a 16 ounce serving. If you're having a meal and you mix it in with something, you just added 16 grams.

[00:41:21] Of high quality protein to whatever it is that you're making. Uh, I, I tend to be a, an overdo. Her and Elisa will tell you that if you know, I gotta, I gotta do it all the way or not at all, but I'm going to go a lot slower with this pound here that I just got stay tuned. We'll be right back with more of Corey Conklin later in the show.

[00:41:40] We're going to talk about. Sweden, did they do the right thing or are they in for a bunch of deaths and I'll write down, this is the superhuman channel.

[00:41:55] Welcome back. We're talking with Cory Conklin. He is the proprietor over at [00:42:00] select savory snacks. They make an amazing product. This biltong is out of this world. You won't be able to get enough of it. I promise you. So, um, Talk to me a little bit about yourself again, because I want to ask you about that and you kind of touched base with it earlier.

[00:42:17] So are you kedo? Do you go KA? Are you kiddo? Are you carnivores or you're just low carb, uh,

[00:42:22] Cory Conklin: [00:42:22] carnivore ish. So I'll have veggies on occasion. Um, but I, I lean more towards heavily on the meat with, uh, I mean, my veggies will be broccoli cauliflower. Uh, green beans, uh, summertime, we hit the farmer's market. So we'll have green beans, zucchini and stuff like that over the summer.

[00:42:40] But for the most part, what I'm going to be eating is meat and everything else just has a little bit of variety to that. So again, chicken, pork, beef, and other three main meats and a couple of veggies. And it's the spices that really add all the variety. We're not, I try to keep it as simple as possible as the old saying [00:43:00] goes, keep it simple, stupid.

[00:43:01] Um, don't overcomplicate it, just change up the spices and flavors and you're all set.

[00:43:05] Carl Lanore: [00:43:05] How much weight have you lost now, Corey?

[00:43:08] Cory Conklin: [00:43:08] Um, let's see here. My heaviest, I was almost 280 pounds earlier in my life. I got down to one 88 and shot myself back up to about two 50 off the top of my head. And I'm at one 95 right now, but I'm leaner than I was at one 88.

[00:43:23] Uh, because I started adding resistance training to that also. So I'm actually smaller than I was at a, at a heavier weight than it was at a lighter weight, uh, about six or seven years ago

[00:43:33] Carl Lanore: [00:43:33] about autoimmunity, or have you, did you, have you noticed any things that have kind of just disappeared allergies, anything like that when you started to get the grains out and the starches and the flowers and all that sort of stuff?

[00:43:49] Cory Conklin: [00:43:49] Yeah, I would have typical seasonal allergies are from various flowering plants and so forth, especially in the Southeast, uh, where a couple of these trees just [00:44:00] view yellow pollen all over the place. And I'd always, Steve's like a crazy person. It doesn't bother me anymore. Uh, one of the biggest things I noticed was my knees don't hurt anymore.

[00:44:10] Um, I pushing 300 pounds. They hurt all the time. And I'd sit at the bottom of the stairs going, I really don't want to go up there and get to bed. She just kind of grabbed the railing and pull yourself up. Now I just run up the stairs. I used to be several times when I work out, I have to go up and down a ladder to get stuff out of the overhead and my knee would stop working.

[00:44:34] I'd go to push and it wouldn't work. I'd have to stop. Almost reset,

[00:44:39] Carl Lanore: [00:44:39] straight it out, straighten it out, reset it, put it back on the thing for sure.

[00:44:43] Cory Conklin: [00:44:43] And go, and it's gone now if I eat and I've done it, uh, it was about a year or two ago. I had two meals, uh, that I knew I shouldn't have full of bread, carbs and everything else.

[00:44:55] And for the next week it hit the first I'm like, why do I [00:45:00] feel so. Oh, wait. That's why it was just the aches and the pains all started coming back and it was more annoying cause I wasn't used to it. My body was out of it for so long. I'm like w w what is this? Just not almost at my body. And it took a week and it was gone now years past I would have done that.

[00:45:20] Cause I did step on the scales on a said I gained 10 pounds. I want to say, well, forget it. I just get 10 pounds. What's the point? Now, I know if I do something stupid like that, I gained 10 pounds of water weight. Two weeks later, it's going to be gone. I didn't put fat back on my body's retaining water because of all the garbage that I just threw into into the system.

[00:45:38] And I use it as a learning. Learning is an experiment slash learning, and now I can help others understand, Hey, don't worry. When that happens, it's a natural response. You didn't get fat again, let your body release the water and you'll get back to it in about two weeks and keep going. But I. I just feel so much better.

[00:45:56] The aches and pains, I sleep better. Um, [00:46:00] on occasion I do snore, but nowhere near as much as I used to snoring it's because I've got a cold,

[00:46:06] Carl Lanore: [00:46:06] but even he knows his stuff,

[00:46:08] Cory Conklin: [00:46:08] what my notes and stuff. But even then, um, I don't get sick. Like I used to, I occasionally I'll get a sore throat. Um, but it's not enough to slow me down.

[00:46:18] Like it used to it. They are so itchy and scratchy. It's a little annoying. Um, Dawn and I keep rolling. I it's like, it's not even there really. So

[00:46:30] Carl Lanore: [00:46:30] it's nice to have a food product that doesn't just taste amazing, but contributes to a meal style or an eating style that actually makes people healthier. Yeah.

[00:46:41] Um, I, I'm going to say it again. Select savory snacks there. Biltong is amazing. This is a one pound bag of their spicy chili. I've got to open that today and have two servings of it for my post show meal. And that'll give you my 32 ounces of protein that I need for that meal. [00:47:00] Um, when you think about it, it's $2 a serving.

[00:47:04] If you look at it from the serving standpoint and tricks, the famous metrics, whey protein powder. Back in the day, Len Moskovitz taught me this. Their goal was to have one scoop of their protein, be $2. That was the magic number $2 a serving when you're using protein. Now that was a processed whey protein.

[00:47:28] This is a whole food meat. So this is so much better for you. It's gotten sink in it. It's got vitamin C and you know, people don't know that beef has vitamin C in it. Cows make vitamin C it's in their muscles. This is a whole food, 16 ounces. That's one serving whether you'd throw it on top of the salad you're eating or whether you it's compliments your existing meal that you're putting together, it's worthy of your time, attention and your dollars.

[00:47:59] I guarantee [00:48:00] it go to select savory snacks.com/shr. Use the code SHR. Buy it, try it. You'll love it. I guarantee you'll be sad when you run out because I was panicked. I called Dan. I said, I can't believe I went through that whole bag already. He goes, well, I'll call Corey. I'll call Corey this stuff. It was amazing.

[00:48:22] And did, and the drovers are, I took those today as one of my meals, two of them, because that's 32 grams. Yeah. Protein and two of them. These are great products. Great products.

[00:48:34] Cory Conklin: [00:48:34] You reminded me that if you're one of those people that over consumes a there's two ways you can help out with that, divvy it out into, into the servings.

[00:48:42] If you have a vacuum sealer, vacuum seal, two ounce packs, uh, one of my customers is like, what do I do? My husband ate the whole bag. And he said, he wasn't going to touch it. I, you got a vacuum sealer. She was like, great idea. Don't have a vacuum sealer, you sandwich bags. Exactly. Put your two offices in there and only right.

[00:48:58] The bag

[00:48:59] Carl Lanore: [00:48:59] portion [00:49:00] control is part of the deal. When you like, when bill gave me my diet and he said, you can have a handful of this and you can have a portion. I put it in the bags, I separate them. And then I eat that and I'm happy and I don't have to do the math and I don't have to overeat. I don't have to be tempted to overeat.

[00:49:15] Another thing that is a powerful a helper when you're trying to change your diet. Chewing gum sugar-free chewing gum. Okay. So people say, yeah, but it sugar-free, it's got sucralose in it. Okay. I can deal with that because after I finish a meal and I know I don't want to eat more, I throw a piece of chewing gum in my mouth.

[00:49:37] I chew it and I have no interest in going back and eating a piece of biltong after that. So that's another thing that works great for people who are trying to cut back and stick to a meal plan. Just have plenty of gum around, throw a stick in your mouth. After you're done eating the meal, you're supposed to eat.

[00:49:53] You'll stop right there. And then yup. Corey, uh, two things. Thanks for being here on your [00:50:00] birthday. Happy birthday again, and thanks for making such an amazing product that I have fallen completely in love with. And I know my audience is going to love it too. And thank you for being a sponsor. On the show and helping make the content of the show available to people all over the world.

[00:50:17] Really? Any plans on shipping outside the United States? Eventually

[00:50:23] Cory Conklin: [00:50:23] we do ship to Canada, but anywhere else it's exorbitantly expensive. Uh, right now the goal is to eventually get to the point that, uh, we can do that and offer it. Uh, but that's going to be. Probably another year or two down the road before we get to that point,

[00:50:36] Carl Lanore: [00:50:36] because I know I'm going to have listeners who are going to email me or message me and say, can we get it here?

[00:50:41] Can we get it here? Uh, so what we'll do is ask them to reach out to you. Do you have an email address that you want people to reach out to you if they have questions?

[00:50:48] Cory Conklin: [00:50:48] Sure. Just a select This email address is being protected from spambots. You need JavaScript enabled to view it. and that's for any of our products to select This email address is being protected from spambots. You need JavaScript enabled to view it.. I've had lots of people ask that, you know, I'm in Australia or I'm in England [00:51:00] and usually I'll go through and I'll say I've added it to the website.

[00:51:03] And that, you know, now take a look and see if it's worth it. It's worth it.

[00:51:07] Carl Lanore: [00:51:07] Right.

[00:51:07] Cory Conklin: [00:51:07] You start shipping five, 10 pounds overseas. It adds up quick. Yeah.

[00:51:11] Carl Lanore: [00:51:11] Hi Corey. Thank you very much for being here. Have a great weekend. And we'll talk to you again soon. We're going to take one quick commercial break. When we come back, I'm going to examine the actual results of Sweden.

[00:51:24] And the way they dealt with COVID-19. Um, because, uh, it looks like they did really well. Didn't have the number of deaths that a lot of other countries in their area had, but the media says that they're crazy. The media says that they're going to get hit hard day now with lots and lots of deaths. And we're going to look at what happened to them in July and talk about whether or not that was the way to go, or that was the wrong way.

[00:51:52] Stay tuned. This is the superhuman channel, doing reps with the weight of the world.

[00:52:06] [00:52:00] fuck 'em back. So recently the New York times wrote up an article. I think it was just a few days ago that, uh, The chickens are going to come home to roost, so to speak in Sweden. And, uh, the reality is that Sweden has done an exceptional job at how they have handled the coronavirus pandemic, but because they didn't follow the script.

[00:52:44] It seems that they're now going to get punished by the media. Uh, the foundation for economic education published a great article. It's called why Sweden succeeded in flattening the curve in New York failed. And I love this because governor [00:53:00] Cuomo, I'm sorry. People are gonna say, Oh, call you how to get political.

[00:53:04] I'm not getting political. I don't care if I don't care what party he belongs to. The guy's a moron. The reason that there's 30,000 somewhat deaths in New York and 20 something thousand of them came from nursing homes is because the guy made a blunder, a blender that he should be tried. And if found guilty, go to jail for, um, because the white house didn't tell him to do that.

[00:53:27] That's BS. That's what he said one day, but he's never answered any further questions other than that, but this is a great article by a very, very middle of the road. Um, Uh, organization that looks at economies and economics. And obviously you can't talk about this pandemic without acknowledging that it has destroyed completely destroyed economies.

[00:53:51] Uh, In numerous countries around the world. So what they discovered was, um, and I'm going to kind of [00:54:00] read some of this stuff. So it's accurate coronavirus deaths have slowed to a crawl and Sweden with the exception of a single death on July 13th, no deaths in this nation of 10 million have been reported since July 10th.

[00:54:16] Think about that. Where's the reporting deaths. Here in the United States. And a lot of them are coming from cities and States that are in complete shutdown. Florida is not reporting debts. Florida is reporting new cases, and now we know that 99% of it, the new cases were lies, whether it I'm not going to speculate whether it was purposeful or accidental.

[00:54:40] Ineptness, who knows, but the reality is we've shifted away from it deaths in this country and we're focusing on cases. And that is the new, uh, uh, Harold, uh, that people we're paying attention to because deaths are dropping dramatically faster and faster, but [00:55:00] let's just stick with, with Sweden because retrospectively Sweden did something that no one else did.

[00:55:05] And. They were, they were said early on that they were playing Russian roulette with their citizens lives that were, that their, their death rate there would outpace. If somebody would take the time and go back three months ago, when Sweden announced that they weren't going to shut down and just excerpt what the talking heads on all the different networks were saying about Sweden, they won't all predicting, like the whole population was going to be annihilated.

[00:55:33] Um, the debate over Sweden's approach to COVID-19 pandemic, which relied on individual responsibility instead of government coercion maintain social distancing is far from over, but that doesn't mean it's bad. Last week, the New York times labeled Sweden's approach to the pandemic, a cautionary tale for the rest of the world, claiming it yielded a surge [00:56:00] of deaths without sparing its economy from damage.

[00:56:03] This isn't even true. I just read to you the number of deaths they've had recently, none since the 10th and one on the 13th, but never, ever left facts. Get in the way of the agenda when it comes to the mainstream media. They're going to tell you, and because there's a large number of non-critical thinking none, non deductive reasoning, people out there who just want their biases met.

[00:56:27] That'll read that and believe it because they don't care if it's true or not. So to be accurate. Sweden has outperformed many nations around the world with its lighter touch approach. And as one of the few nations in Europe to see its economy grow during the first quarter, because they didn't shut it down.

[00:56:50] Meanwhile, Andrew's techno. Sweden's top infectious disease expert continues to defend his nation's approach to the pandemic. And he has every [00:57:00] right to defend it. And you'll hear why he says I'm looking forward to a more serious evaluation of our work than has been made so far. He speaking about the mainstream media.

[00:57:12] He said, because in a recent podcast, he was quoted as saying that, uh, for Swedish public radio. And the reason for that is because Sweden didn't follow the script. They're bad boys, bad, bad boys. You're going to be punished in the media. We're going to talk bad about you, even though the performance is different.

[00:57:31] Sweden's actual pandemic performance turns out to be actually very good. Even today. The the, the flood of deaths never happened. In fact, as I said a second ago, and I'll reiterate it for people, maybe you're just tuning in now. They've had, they've had one death since the 10th. That was on the 13th. Nothing.

[00:57:54] That the deaths are pretty much stopped there. Sweden has become a global lightning rod, [00:58:00] but this has less to do with the results of how they handled their policies, as opposed to the nature of their policies, because they went against what everybody else said you should do while Sweden's death. Toll is indeed potentially higher than some neighboring countries, such as Finland, Norway, and Denmark.

[00:58:21] It's also much, much lower than several other European neighbors, such as Belgium, UK, Italy. And it goes on now comparing the epidemic curve in Belgium to Sweden. Um, they, uh, Belgium has a population of 11,000. Uh, I'm sorry, 11. Thousand thousands. Uh, this would be 1 million, 150,000 and Sweden has a population of 1 million, 200,000.

[00:58:57] So they're comparable in size. As far as [00:59:00] population goes. They're also comparable in size. As far as land mass goes. The reason Sweden is a cautionary tale and Belgium isn't. It's because Belgium followed the script. They played nice. They listened to, to all of the talking heads, just like we listened to Fowchee.

[00:59:20] Who's gotten a lot of things wrong. He may have gotten some things, right. But they keep moving the goalposts every time the numbers change, they change their approach. Early in the pandemic. Belgian officials closed all not essential. This is an enforced strict social distancing rule. Like the rest of the countries that shut down.

[00:59:41] These lockdown protocols that BBC reported were strictly enforced by Belgian police using drones in parks and fines for anyone breaking social distancing rules, kind of like what we've done here in some of the more draconian States in the United States, [01:00:00] Sweden, Sweden clearly endured the pandemic better than Belgium.

[01:00:05] Which had nearly twice COVID-19 deaths then Sweden, despite the shut down, we see this here in the United States, we see States that are completely shut down and that people still die in there. It's just it's it's nonsense. So when I talked about this today on Facebook and an article that I published and posted Marcus Amdahl, who lives in Italy and apparently he's a scientist.

[01:00:34] He said it's because of population density. And he immediately retorted that Sweden has X amount of people. Mmm Mmm. Per square mile. And Belgium has X amount of people. And he was implying that Sweden has more land and less people on that piece of land. So they are further apart naturally. And. [01:01:00] As a result, this explains why Sweden did so well.

[01:01:04] And I thought about this because I've heard this population density argument before Belgian Belgium as a nation has a population density of 991 people per square mile while Sweden has a population density of 64 people per square mile. So this would make you think, Oh, that's why because. There's fewer people per square mile.

[01:01:25] That's why the disease didn't spread as easy. But does that really tell the whole story? I replied to Marcus angle that doesn't tell the whole story, because until you stratify these numbers by cities, we know that cities are where these diseases spread. They don't spread out in the country where people live five, six miles away from each other.

[01:01:49] They spread in the city that are more densely populated. And I suggested to Marcus that I bet if we look at population [01:02:00] density of the biggest cities in Sweden and Belgian, that would show a more realistic number. And I had no, I had no. I didn't say that's going to prove Sweden did well or Belgium did well.

[01:02:15] I just said saying that whole it's like saying, you know, if you have a house with 18 rooms in it, and I have a house with 12 rooms where, you know, we're, we're a family that lives in our homes and, Oh, well, you know, you have a lot more rooms, so therefore you must use, although no, maybe I just use the kitchen, the dining room and the living room and nothing else.

[01:02:38] Maybe the rest of the house stays closed. So I decided to take a look at this theory and see if it holds water and Tor. Belgium is the largest population and largest city. I just went to the largest city. I'm sure that I can go to all these other cities and I predict the same thing would play out, but I just went to the largest cities because this is the hotspot, [01:03:00] the more densely populated cities like New York.

[01:03:04] Are aware the virus spreads quickly and easily. So Antwerp Belgium has a population density of 6,703 people per square mile. That's a lot of people, comb Sweden, which is the largest largest city in Sweden, which is relatively similar in size to and tort, by the way, uh, land wise has a population density of 13,643 people per square mile, more than double the, the, the population density than Antwerp.

[01:03:44] Which co co now, now it's like, Oh, wait a minute. So population density, isn't a contributor at all. The major cities in Sweden have much more dense population, which should yield more deaths. If the population density is in fact the factor, [01:04:00] but clearly it's not. So clearly Sweden did something good Sweden did.

[01:04:09] Right. But because they didn't do what the United States did and what Italy did and what all these other countries did, they're being frowned upon, even though they are winning, even though they're doing better, even though their approach seems to be more effective, not only in. Keeping the virus from spreading keeping the death toll down, but not shutting the whole effin country down, which is going to yield more deaths because of suicides and, and, and, and, and people not having enough money to pay bills and all the other things that we are now seeing come home to roost right now in all these other countries that just shut down suicide.

[01:04:53] You're up five, six, seven fold. Major cities are seeing murder rates, a five, six, seven fold from [01:05:00] last year, rioting and looting, whether it's because of racial tension or just because people are disgusted that they don't have the money to pay their bills. Businesses in the United States, bankruptcies are at an all time high for businesses companies going away that will legacy companies that we would have never seen go away.

[01:05:24] Simply because of the shutdown that was forced upon us by the people in this country. And in other countries who said, Oh, the only way to stop, this is to completely shut the country down. They're wrong. And Sweden proves they're wrong. Now they can fight all they want. They can come up with all their population density and other mindless ideas of how to deflect, but.

[01:05:50] The end results prove they're wrong. I mean, look, California is about to shut down again that doesn't the governor. Get it. Doesn't he [01:06:00] realize it's not going to work. Do you notice that when any of these heavy handed governors or mayors decide to shut down again because of the quote unquote second wave, which by the way, the Spanish flu had three waves.

[01:06:14] They never shut things down and we never had a vaccine for it. It went away. And it killed like 685,000 people in the United States, way, way worse than this. But I digress all of these heavy handed governors and mayors who are thinking about shutting down their towns and their States. Again, notice that they never say.

[01:06:40] It will go away. They say they want to slow the spread. They use that word for reason because they know they can't stop. The spread all shutting down is going to do is make it take longer. For it to run through their population and they shouldn't be afraid of it running through their [01:07:00] population. We're testing 700,000 people a day now and finding out Holy crap, almost everybody had COVID-19, which makes the death rate minuscule.

[01:07:10] And then people say, well, we lost a lot of people in three months. Yeah. Because of idiots like Cuomo, who puts sick people in nursing homes. In, in Kentucky, we have 470 something deaths, 370. Something of them were in nursing homes in New York, whatever they have 32,000 debts, 20 something thousand of when nursing homes, they.

[01:07:34] They actually inflated the deaths by doing that. All the States that put sick people in with old people, literally created a perfect storm for death. Every one of them should be investigated that the DOJ should investigate every single politician who made that decision. That's a different story entirely, but the story I want to drum home to you [01:08:00] right now, because you probably won't hear about this in the media.

[01:08:03] The media never goes back and says, we got it wrong. Oops. We're sorry. We told you no, they make statements. They move past it. They never come back and correct though, if they do correct that it's a footnote at the end of something or in the bottom of an article, Sweden did it. Right. And Sweden deserves the respect.

[01:08:25] And the adoration of every single administration at, in every single country, because that took balls for them to do that, that took courage for them to do that. They had the courage to walk their own walk and not cave in. To these idiots who are literally destroying countries today. So in summary population density does not explain a way why Sweden was successful.

[01:08:53] Sweden was successful because, and we didn't have to shut anything down. We just had [01:09:00] to handle well, the cases more sensibly, like not putting sick people in with old people, shame on Cuomo, shame on Bashir. Shame on every single governor. Do you have blood on your hands? You have blood on your hands. So Bravo to Sweden and who knows?

[01:09:22] Maybe we should all move there someday. Okay. That's it for today? Um, Friday, we're launching a new, a regular episode with Shannon Yorkton, Penna. Those of you who remember. Shannon is the gal who created the quest protein bar. And now she's creating great things over at legendary foods. Clearly Shannon knows how to cook stuff and remove the guilty things like sugar from and still make them taste great.

[01:09:51] So she's going to be on, and this is a legendary foods sponsored. Show it's going to be a segment. We'll probably do it twice a month [01:10:00] where she will give us tips on cooking home, uh, and things that we can make better and yeah, enjoy ourselves. Uh, still snacking. So that'll start Monday. That's gonna be the second, uh, hour of Monday show.

[01:10:13] So don't, I forgot that Dan made is coming in. Those of you who remember Dan from about seven years ago. I had him coming on regularly. Uh, we used to train together at the Lac here and Dan, uh, played for the Cincinnati bangles and he ended up going to the WWE, uh, for a while. He left the WWE recently, Dan used to do a show with me called the Mesa motivation hour.

[01:10:37] He was great. Guy is phenomenal. Dan went through the windshield of a car recently, walked away virtually. Uninjured, except for some scratches and cuts. And he's going to be an episode of muscle saves lives because the doctor said it to him. I've never seen anybody go to a windshield like that and not come [01:11:00] out of it without any kind of real damage.

[01:11:03] So we'll be talking to Dan, make the on Monday. Don't miss that. Don't forget. Share today's show N show Corey Conklin, some love. Check out his product This email address is being protected from spambots. You need JavaScript enabled to view it. slash SHR tried to build tongue. I promise you. You'll hate me because you're going to want to eat it all the time. I see you Monday.

[01:11:21] Have a great weekend. Thanks for listening today. Share the show, share the show, share the show. [01:12:00] .