[00:00:00] I'm not just calling all blueprint army fall in line. It's time for the blue. I got to hire a producer. I really do. I remember when I was at clear channel, I had a producer's name was Kevin O'Neill. He was the best. I didn't have to think about anything, but doing the show, interviewing the guests, talking I am I'm.

[00:00:19] I'm getting ready to build a new studio in August. And I'm going to get a producer after that as well. Uh, welcome back to superhuman radio. Today is Tuesday the blueprint power hour. As you can tell by the music that just jump-started itself, uh, we will be joined by my cohost coach, Rob ruggish in just a moment.

[00:00:37] Uh, I do have to say that we were honored yesterday to have Shannon and Ron Penna, the true founders of quest nutrition on the show. Uh, yesterday talking about Shannon's cinnamon bun or cinnamon roll recipe that tastes better than anything. You'd get at the mall, but [00:01:00] has no sugar, no carbs. Uh, it's perfect.

[00:01:04] For low carb or keto people, it'll be up on Su-Preme radio's website today. We're got a little late posting the show. I was waiting for the macros. Cause I know people want to know about macros, about what they're eating, at least in my audience.

[00:01:21] And with that goes, the common thing that I say at the beginning of every show, but I can't emphasize that enough. And that is that legendary foods is our title sponsor. Shannon invented their nut butters. If you're a fan of their nut butters, you can thank her and her kitchen. Uh, if you go to eat legendary.com right now and use the code SHR, you'll save 10% off everything there.

[00:01:42] Don't forget to snatch up the, uh, some of the tasty pastries. They are basically a pop tart with less than one gram of sugar. Um, four to three to four impact carbs. Cause you're a low car person or kettle person and nine grams of high quality high loosened [00:02:00] protein. They actually tastes better than pop tarts too, by the way, the pastry portion tastes better.

[00:02:06] You'll love them. Go there, show them some love. That's how you let them know that you heard about them on superhuman radio. And as a result, they continue to be our title sponsor. So help a brother out now play his music. Rightfully so. Calling all blueprint, army fall in line. It's time for the blueprint power hour with coach Rodriguez on the superhuman radio network.

[00:02:37] how are you doing Rob? I'm doing great, man. How are you? I'm doing good. Very good. I've been training. Yeah. I'm doing a heavy carrier in the morning and, and hit car on my Airdyne. I'm psyched out about that. And then after the show, I go to the gym. It's my new routine. I haven't trained late in the day in probably.

[00:03:00] [00:02:59] 1215 years and it's it's, it's it's, it's interesting. I'm much stronger. I think in the E in the afternoon right now, right now. Cause I'm eating. Thanks to bill taco, who is an amazing nutritionist who trains some of the most appealing physiques I've seen in the IFB being his, um, Granted me his wisdom and he's working with me and he's created a nutrition plan that I'm following now.

[00:03:25] And, uh, I it's on me. I'm I've already got like four meals in me by the time I get to the gym. So I'm like, let's go, let's do this. I get it right now at this point in my life, I just don't have the motivation to get up and get to the gym. First thing in the morning, I'd rather go out in the sun or in the dampness today and do my farmer's walks and stuff like that.

[00:03:44] Did you sleep that night? The night? Which night, the night that you trained late. Oh yeah. I'm training that one out late to me. Rob late to me is four o'clock. Okay. I'm not trying to late in the evening. I would never do that because then I won't [00:04:00] sleep. You're exactly right before o'clock, I'm getting in there and I'm doing a good for 45 minutes.

[00:04:04] I bust my ass. I really busted my ass. You know, it's funny. I don't have the amperage that I used to have, you know, I can't do. I can't do heavy compound. Supersets like dead lifts with squats, but what I do and I watch everybody around me, you know, I'm still moving a lot of weight. I have to build up the condition.

[00:04:27] That's the goal. Conditioning's big there. No, no question about it. So, I mean, you're good. It sounds like you're going about it. The smart way you can gradually. Morning guy. Let's see, is this a question? A problem with my hips. Okay. So do me a favor. Whoever posted this, your Facebook account is not allowing your name to pass through.

[00:04:47] If you could please post your name, we'll get to this question shortly, uh, so that we can attribute it to you. Thank you. How are you before I forget quick, quick, quick mention of the blueprint bulletin special. Uh, we [00:05:00] are in the waning days about a week left now of the best special. Ever offered. So I'm doing two things.

[00:05:08] One, I'm bringing the price down to $5, actually four 99 for the first three months. And everyone gets full access to the library, which is approaching 100 issues. You can take advantage of that, uh, by going to coach rodriguez.com and using the discount code SHR. And, you know, information is the most valuable thing in your pursuit for longevity, for greatest strength for conditioning.

[00:05:38] And a lot of people have tried the things that you're going to try, and maybe it didn't work and they will explain why if you learn, if you read, you can, you can really waste a lot less time and get your goals faster. There's nothing, nothing like learning, nothing like learning. Yeah. And money, time and money.

[00:05:58] Lots of it. [00:06:00] Okay, so let's get right to the first question. That question, by the way, I'll put it back up, was asked by Ian Musgrove, a longtime listener to the show. We'll get to your question and I promise you, so the first one comes from read Jackson. He says I don't have much time to do train between three jobs, family, and other interests, maybe two workouts a week, sometimes for an hour more often, just half an hour.

[00:06:23] What's the best way for me to train well for most people, the best way to go about it is to go to bed an hour earlier. Right. He didn't get up, uh, get up an hour. Thank you. Thank you. Yeah, there there's the extra hour, right? That you need every day to train. Uh, no, you don't need to train every day, but you know, those kinds of sleep habits build champions.

[00:06:50] You said that there are some hard and fast. Recommendations for everyone that's interested in maximizing their time in the gym rule. [00:07:00] Number one, we use big compound movements, right? Instead of isolation, we all know the trap bar dead lift works a hell of a lot more muscle than tricep kick backs. So for max bang for your buck, use big compound movements, rule number two, focus on overloading the muscle.

[00:07:22] With a minimum number of sets that might be in, like, in my case these days it's one or two, especially when it comes to my upper body that may not seem optimal. But then again, almost everybody's going to benefit from focusing their efforts on those one to two sets. If you only did one set last time, right.

[00:07:44] And got 300 for 10 on deadlifts and. Subsequent workouts, you got three Oh five or three 10 for 10. You will accomplish what's necessary new trigger, the adaptive response. So. Focus your efforts [00:08:00] one or two hard and sets a, unless we're talking about jump sets, which I'll get into right now, the offsets are where you pay rate.

[00:08:09] Let's call it, say, and the pulling movement and super setting. Both of them then resting for a set amount of time, time, and then boom, boom. Again, super set. Those two movements. If you're doing dips for your chest, you would do chins for your back. That is. Probably the best upper, upper body, uh, 2% than you could possibly do.

[00:08:32] The question becomes, um, a couple of questions. One, how many, how many of these super sets I would tell you three or more, uh, and make sure to pick a rest interval between them and stick to it. Once you have your benchmark, right? For the number of reps that you accomplished with XYZ weight, the real fun begins because every sub subsequent workout, you need to focus on getting more reps.

[00:08:59] Well, [00:09:00] keeping everything else. The same use the same amount of weight, the same rest intervals, everything the same, just shoot for more reps, very, very time efficient method of training that creates overload by again, doing more work per unit of time, which is the physiological trigger for growth. You also, I would agree.

[00:09:24] People have made the point and I would agree that you also need a sense, a certain amount of mechanical work, um, such to trigger the growth, optimal growth response. And that's really where the super sets come in. I have found that five. Total super sets for me is about optimal. Uh, and like I said, just focusing on getting more and more reps, the final method I use and the one that I really love and prefer is triple drops.

[00:09:54] So if you're doing flat dumbbell bench, you know, let's say the first [00:10:00] set you use a hundred pounds, you only get three reps. Then you immediately pick up a set of eighties and you get seven. And then one final time you pick up a set of say fifties and you get 10 or more. Really advanced adventurous people can perform a final, um, very heavy, negative to fully exhaust the muscle of chemical energy.

[00:10:27] Although I will caution you and say, you can't do that with any real regularity. You're already depleting the muscle of most of its chemical energy. You still have some negative strengths. And for those that exhaust that I would suggest doing it maybe once or twice every fourth or fifth workout, what have you accomplished with these triple drafts?

[00:10:52] I'll tell ya. You've lifted a heavyweight for low reps, a moderate weight for medium reps and a lighter [00:11:00] weight at the end for higher reps. Let's say the total rep number is 20, which. Is high reps for pretty much anybody's book, at least for upper body movements. Right. But more importantly, you got a mix of all three and it let's say it's takes you a total of a one minute or more to do those three triple drops.

[00:11:25] Yeah. That gives you a time under tension that is consistent with, you know, the optimal loading for hypertrophy. So use these techniques, you should be, we're able to get quite a bit of muscle building action. And, uh, in minutes, you know, if you're, if you're not gaining, I'd say drop to two workouts a week, but just two to three workouts a week using these methods for 30 minutes can trigger a lot of growth.

[00:11:55] A lot of girls, you know, I knew, I knew a guy guy who was a powerlifter [00:12:00] Kalyan guy used to come to my gym and he's, he was a bench press specialist. And a lot of powerlifters are, they have one strong lift that they're the best, that, so he was a push guy and he would train chest once a week. And he would only come into the gym for about an hour, maybe an hour and a half.

[00:12:21] But what he did in that hour to an hour and a half was not exhaustive. He trained the way coach Wade, charette trains. You focus on the heaviest movements with one or two reps, and that's it. You're not gassing out in that hour and a half. And recovery is, is, is very easy in the next week. But, I mean, he had a 700 pound bench press this guy.

[00:12:43] He was not a big guy and he would come in and he would come in and he'd warm up a couple sets. He'd go right up to four Oh five. You know, he just keep putting plates on. And the last two sets, they would be his top weight and he'd do it a single or a double with it. Rack the bar. And he'd be gone. And he [00:13:00] rested a long time in between sets because his goal wasn't to exhaust himself his goal wasn't to build muscle mass.

[00:13:07] His goal was to, to create neuro adaptation and be stronger and stronger. And he and his muscles got bigger as well. You can't get strong without getting big. That's just a fact of life. Right. So, yeah, no, you're absolutely right. Look, I want to go to 'em. A couple of live questions real quick. And then we'll get back on script here of the questions that people sent in.

[00:13:27] And if you ever want to send questions in ahead of time, send them to on This email address is being protected from spambots. You need JavaScript enabled to view it. and we'll we'll integrate them. So we have a question from Ian Musgrove. We're going to ask second because Rigo Vargas asked this last week. And I promised that we would answer it this week. Yeah. He said, which foods or supplements worked best to reduce post-workout soreness last week, you mentioned Dom's.

[00:13:49] And after I dove into it more, I realized I have had Dom's pretty much all my life. I'm always sore 24 to 48 hours after workout. [00:14:00] I find that very interesting. And because most people. Once they've trained a particular movement long enough, they don't get Dom's anymore. What do you think? Well, I can sum up one answer, probably the best one in three words, mass pro synergy.

[00:14:19] If there's one thing it does. Well, you bounce back from workouts incredibly fast. And for all of the intensification techniques I used yesterday, I have almost no. Soreness tightness. Anything having said that if you don't want to spring for sensation, then I would tell you essential amino acids, uh, prior to, and during the workout in the amount of, you know, in between 10 and 12 grams, uh, will work wonders in so far as alleviating soreness, I would stay away.

[00:14:57] From ibuprofen, [00:15:00] aspirin, you know, all of those things and seeing, seeing how your body reacts. Um, I'm quite certain though that with Cynthia gym, it'll be minimal to nothing. And with essential amino acids, uh, what, however, sore you usually are. You'll see an improvement. I can't say how much, but you'll see dr.

[00:15:20] Scott Connolly came on their show 12 years ago and covered this topic. And he discussed two studies that showed that 200 milligrams of caffeine and hydrous post-workout completely eliminates. Dom's. Now I don't, I don't know what the pathway of action is. I have some speculation, but I just know that, uh, caffeine and I'm not a fan of caffeine, you know that, I mean, I have a love, hate relationship with it, but post-workout 200 milligrams of caffeine seems to make anybody's Dom's go away.

[00:15:52] I don't know if you're a fan of caffeine, but you may want to experiment with that. This next question. I've got, I'm sorry, you're going to say something wrong. No, no, I'm I'm good. [00:16:00] Um, dicks, the question comes from Ian Musgrove, long time listener of the show. He says, good morning guys. Having a problem with my hips after leg day, specifically squatting, they end up very tight tender and after a day or so we'll transfer pain into the lower back.

[00:16:16] Any thoughts on how to fix this? Is this a muscle imbalance or am I missing something in my post-workout self care? Thanks. I have to ask you a question. If you could please post it while Rob talks, when you say hip pain, are you feeling it on the outside of your glutes or are you feeling it in your crotch, please post your answer.

[00:16:36] Good. So, um, I can understand, and I've experienced this myself and I can tell you what the problem was in my case. Uh, and I've also helped some other people with it. Usually believe it or not, the lower back issues arise from tight hamstrings. Stretching your [00:17:00] hamstrings and quads, but especially the hamstrings before and after training, it's going to go a long way to alleviate that.

[00:17:07] Another thing that we'll do with our static AB crunches. So, you know, you can do these, um, by facing out from a pullover machine rasping handle behind your head and while you're standing crunch forward and hold that. Uh, for at least two sets at the end of a workout, I have seen people's lower back issues.

[00:17:32] Anyway, uh, go on after doing that, if you have a reverse hyper, absolutely use it and bridge bridging fixes so many issues with the back. It's hard to believe, but I still get emails and texts to this day. From guys that came back and said, wow, thank you for telling me about bridging it's fixed it. So, okay.

[00:17:58] So [00:18:00] these, uh, the soreness he's having is on the outside. It's not as hips, your hips are in your crotch. So I want to be very specific about this. Cause a lot of people say I have hip pain when they actually have gluteus minimus and gluteus Maximus pain. The gluteus minimus is a. It's a sheath of muscle that is on the outside of the hip.

[00:18:20] That goes all the way around to the back of the bottom of the butt. And it wraps around the gluteus Maximus, which is that beautiful round globe of a muscle on your ass and your hip. If you have true hip pain, you feel it in your groin. True hip pain is in the groin. So these are not your hips that are bothering you.

[00:18:38] In fact, they are the gluteus minimus muscles and. Part of that complex is something called the piriformis that ties in underneath into the hamstring. What Rob was saying about the hamstring is very, very true. Also look to the psoas. Um, there's if you go on YouTube and you search for exercise exercises, a straight stretch.

[00:18:59] So as, [00:19:00] um, it's a, it's like you kneel down, you have one foot is out in front of you. Like this, that's the stabilizer, the other one, the knee is on the ground and you literally lurch backwards and you stretch that whole front group of muscles. That's what's happening here is I'm willing to bet you have a desk job that everybody is.

[00:19:22] Yeah, not everybody's susceptible to this, but some people are more susceptible than others, but if you have a desk job and you spend your time sitting, most of the day, certain muscle groups shorten. As a result of that, you start to get pain in the outer part of the glutes. When you, because they're stretching, they're not used to this.

[00:19:40] It's like you, you sit, you sit there short. Now all of a sudden you want them to stretch loaded going down into the squat and then back out again. So stand more and look for ways to stretch the psoas muscle. And I predicted this will go away. That's my prediction. But it's not your hip. It's actually, it's actually the [00:20:00] gluteus minimus muscles that are, that are bothering you.

[00:20:03] Okay. The next question was sent in by Don. One is I heard a show where you said PeptoPro really wasn't worth it. Then I see where it's hydrolyzed casein. But I now see, I see advertisements for hydrolyze way. What would be, that would be better. Right. So he's saying that the hydrolyzation of way is better than the hydrolyzation of casein, is it?

[00:20:26] It doesn't even matter. Well, it's an interesting question. Um, and, and the answer is yes and no, but to recap, uh, the four one, one on PeptoPro, which is hydrolyzed casing, is that one, it tastes God awful. But more importantly is outperformed by essential amino acids. In my opinion, having said that, right, um, the new hydrolyzed ways are really pouring it on.

[00:20:56] And so far as, Hey, this stuff is, is going to do it. [00:21:00] Um, And just a little sidebar here. If you're using a hydrolyzed, all right, let me put it this way. If you're using a product that claims it uses hydrolyzed protein on the label, and if it's not bitter than either one, there's not much of it in there. 5% or two, they're lying.

[00:21:22] And, and since the ladder is cheaper than the former, that's usually the route that most supplement companies take. They're not going to make a product that people find bitter and therefore are not going to buy again. So be that asset. May the question remains. What about hydrolyzed, whey? Is it any better than hydrolyzed cases?

[00:21:46] Here's how it usually goes. Supplement companies know that in the mindset consumers way is best. At least most of them, most of those consumers are also already buying five [00:22:00] pound jugs of straight whey protein from the company. So they figure out they might as well sell them super protein too, in this hydrolyzed way.

[00:22:10] First and foremost, hydrolyzed way. Is going to be just as bitter as Casey, possibly more so. And it's due to the large amount of proline residues, which are left after hydrolyzation. They will tell you that there is now a deep bittering process. And while that's true called sugar, it's about, it's not much better.

[00:22:35] It's called sugar. Yeah, exactly. Mmm. Mmm. Okay, so the question is, is it better? Some studies show benefits, for example, subjects in one study regained their isometric strength faster when compared to a whey isolate. So the way a hydrolyzed way [00:23:00] outperformed whey isolate in that respect. Other studies I've seen show faster rates of glycogen.

[00:23:07] Resynthesis. And not surprisingly, the stuff is influential. Insulinogenic right. Insulin is important for muscle growth. Um, but it's important to remember that it's permissive as opposed to directly anabolic, let's say when looked at in total hydrolyzed, whey has many of the same benefits as hydrolyzed casein does, but it also suffers from all the drawbacks.

[00:23:34] What is that? It's fast, it's incredibly fast. And what that means is, you know, for purposes of nitrogen retention and ultimate muscle growth. The speed at which the Diane try peptides enter the bloodstream is incredibly fast, but that is matched by an incredibly fast disappearance out of the bloodstream.

[00:23:59] And now [00:24:00] your net nitrogen, you know, negative, so to speak. Yeah. It might be accurate to say hydrolyzed way is better than nothing. It would likewise be accurate, say it's better than weight isolate, where they they've compared those two that it had. Um, but it would not be accurate to say hydrolyzed whey is any better than that.

[00:24:22] Hydrolyzed casein. As a matter of fact, I could probably give you one or the other. Well, you know, and not label it and you wouldn't be able to tell the difference. You just know what tastes awful. Um, not surprising, right? Given short chains of those peptide bound, amino acids are the same. Whether you get them from way, whether you get them from casein or some other protein source, amino acids, or amino acids, and peptides of those consisting of those amino acids or peptides, here's the bottom line.

[00:24:55] I would not use hydrolyzed whey or casein [00:25:00] instead, I would use the essential aminos intro workout. And if you're adventurous, buy them individually and experiment with different ratios because I'll tell you, you will find one where it obliterates delayed onset, muscular soreness, or at least, you know, very, very strongly lowers it.

[00:25:22] Okay. Or you can buy, you can buy Cynthia gin and get that ratio, plus a whole bunch of other stuff and be done with it. But whichever option you pick either one, in my opinion will be better than hydrolyzed, whey or case. Does hydrolyzed casein undergo the same congealing effect when it hits the acids in the stomach that makes it a slower digesting protein.

[00:25:48] That's that's a good question. Yeah. However, um, I would think almost certainly the answer is no, because if that was the case, he would see amino acids in the blood [00:26:00] for hours and hours, right after consumption. And you don't you say you see a very fast rise in blood amino acid levels and that a very fast, um, That's dry reduction, so to speak.

[00:26:13] So is hydrolyzation basically what we used to think of back in the day as pre digested in a way, I guess I remember the big thing was pre digested protein back. I don't know, 15, 20 years ago it was like pre digested protein. It's you know? Oh, it's better because it hits you faster. It's already undergone the digestive process to a certain degree.

[00:26:35] It's true. There are, there are amino are proteins rather, which are easier to absorb than others, but it always gets back to this intact protein, whether it's whey or beef, right, is going to be slower and less efficiently absorbed than smaller chains of amino acids as well as individual amino acids by themselves.

[00:27:00] [00:27:00] That's the way I think about it. Okay. Alright. We're going to take a quick commercial break. When we come back, we have more questions and please feel free to ask your questions. If you're watching live right now, here on Facebook or, um, on YouTube and we will be right back with more of the blueprint, power hour two in there.

[00:27:24] Today, this is the superhuman channel evolution just got kicked up a notch.

[00:27:34] later in this show, I'm going to talk about how science gets it wrong. And why you must be a critical thinker. It's not enough just to look at studies and go, okay, this is, this is the answer. A study was published just recently about the 10 things you can do to avoid getting Alzheimer's disease. They completely missed the Mark.

[00:27:56] In fact, they said that exercise wasn't necessarily one of them, so, [00:28:00] Oh yeah. And meanwhile, there's a guy in California curing Alzheimer's dr. Dale Bredesen. He's written a book about how to reverse Alzheimer's disease. He's reversed the Alzheimer's disease and literally tens of thousands of people now, uh, both in studies and through his book.

[00:28:16] But, uh, yeah, it has nothing to do with it. Some people, I wish I had that from my grandmother when she was alive. Well, it's when you, when I get into it later, you'll see it. It's, it's all stuff that they want to give you drugs for. Yeah. Yeah. Cause doctors don't know how to keep you healthy. They only know how to treat you when you're sick symptoms treat symptoms.

[00:28:38] So, um, Oh, sorry. So the next question comes from Jerry buyers. This is a good one. He says I'm a prepper or someone who prepares for the worst while I don't expect to build muscle. If I have to bug out, I would like to keep it any tips on what's best to bring, to eat. [00:29:00] Yeah. So for all those who might be laughing and thinking this guy is, is paranoid.

[00:29:06] Think again, because thinking, you know, did you ever think COVID-19 would quarantine the whole world, you know, um, you know, did you enjoy going to the supermarket only to find there was no toilet paper and sanitizer or other stuff? So. Obviously the answer is no. And, um, you can, this is just my opinion, but you can bet there's going to be a COVID 2.0, and I don't know where it's going to come from or what, you know, how bad it's going to be, but there will be another one and it could be a lot worse.

[00:29:43] So things, things to have on hand, first things first, you know, the first, most important thing. Outside of shelter is a water. It's not food. It's water. Right? You can live three to four weeks [00:30:00] without food, but only three days without water. So I would tell you as a start shoot to have 72 hours of water on him, um, and then have a way to sterilize natural sources of water.

[00:30:13] If you need to, um, Have that in your back pocket. Now, there are a number of ways to filter and purify water collected from streams and ponds, et cetera. The method most people know about last is to boil it, um, or heat it. So, and then there are filters. Yeah. Yeah. That's a, that's another topic. Um, so we get to food.

[00:30:40] I would suggest having a bare minimum, like the water three days, days of emergency, excuse me, emergency food on hand, her family member. So, and if you look online, there are all kinds of quote unquote emergency food, and there there's something [00:31:00] called SOS bars. I'm going to use this as an example. Of what not to get, because there are a lot of these things out there.

[00:31:08] Um, it's, it's a freeze dried hermetically sealed block of five, or I'm sorry, nine different food bars, 400 calories, a piece and they're square and they're, it's a big square and it's cut. It's scored. So you just break this hunk off that, that this, I mean, they're disgusting. I've actually tasted them. Well, I was gonna say, um, they consist of the worst possible ingredients you could put in your pocket.

[00:31:36] Now I know we're in a survival situation here, right? It's not, you're not going to be getting optimal amounts of stuff, but you know, the point is, um, you need to have some food on hand at least, um, To allow you time to procure other food. So this is, you know, this is a block that has [00:32:00] 3,600 calories in that's 3,600 calories.

[00:32:03] You're not going to have to work for, you're not going to have to fish. You're not going to have to hunt or trap, et cetera, et cetera. So what to get them, if not those, and I do not recommend those fat. In my opinion is best, right? Because it's nine calories per gram versus four for carbs and proteins. And it's make no mistake.

[00:32:28] It's calories that are really, really important in the survival situations. We have a new board sponsor. Their name again? Carl is select savory snacks. I just did the show with them on Friday. They make a traditional African cured meats. They're unbelievable. In fact, I have them for lunch today because I was in a hurry today.

[00:32:54] I had some meetings in the morning. I try to keep, um, some [00:33:00] boil potatoes in the fridge for this reason. This morning, I, I rationed out my boil potatoes, a hundred grams each to about 17 grams of carbs. Each of these has two ounces of biltong in them. That's 36 grams of high quality beef protein, some walnuts.

[00:33:19] I walked out with four meals today. It took me literally like five minutes to put them in plastic bags. Yeah. And, and, you know, look protein is, is usually it doesn't carry well. Right. Protein sources don't travel well. Um, but this is one that does it's really, really good. It's something that you can eat day after day after day, which is more than I can say, food bars that are jam packed with nothing but sugar, a flower and or sugar.

[00:33:51] So, and you get sick of that really fast. Not only that they have almost no protein now. I don't know what part of the [00:34:00] audience has ever done a famine type of training thing, a protein restriction. That's part of it. Trust me when I tell you. You and your muscles will feel it after about three days of little to no protein, and this stuff is going to be a guy.

[00:34:18] I want to add something to this. So back in the 16 hundreds, when the navies of different empires were starting to really become a important force to go out and find new land, new country conquered nations, the problem was. Getting on a ship and spending months, maybe even a year at a time on a ship. And we all heard the stories about our Navy getting scurvy, because what did they do?

[00:34:52] They, they tried to bring canned vegetables that had lead in it, the led leaps, and they all got sick and died. I mean, we had [00:35:00] the Chinese discovered. Let's bring cattle on board. Let's raise the cattle. Let's drink the milk. Let's slaughter, the cattle let's feed the men. They were able to stay at sea indefinitely because they literally had a, they literally had animal husbandry on the ship.

[00:35:22] And what they discovered was eating beef for every meal. Every day. For years, you don't get sick. I actually drive. There's a reason why the Queen's guards. Back in the 14, 15 and 16 hundreds would call Beefeaters beef was expensive to procure. Most people, poor people eaten grain. They ate beef. They became big and strong and healthy and robust beef has vitamin C in it.

[00:35:51] The Chinese Navy didn't get scurvy. Our Navy got scurvy because they didn't have any vitamin C because they were eating these blanched vegetables that had everything robbed [00:36:00] from them in the boiling process, in order to, can them, everything you need is in beef. Everything. You not only can survive on beef, but you will thrive on beef.

[00:36:10] And that's why I love this biltong stuff. It's amazing. Yeah. I mean, I would look to have plenty of that on hand nuts as well. Um, because, uh, you know, they're, they're higher in fats and they travel much better than, than foods that have a lot of fat. Right. So, um, You gotta remember though, uh, all of these things, the pounds add up fast, right?

[00:36:38] If you're, if you're got a backpack and you're bugging out, you know, the amount of stuff that you have on your back works against you because it gets back to calorie. So follow me here, the heavier, your backpack, the more calories slash energy you're going to need to lug it around and, and. Put [00:37:00] distance between you and whoever or whatever is concerning you on the plus side.

[00:37:06] As you eat that food, obviously you're going to shed weight from the pack. Um, but man jerk that jerky is going to look like, uh, an ice cream sundae after you've become truly starving, let's say. Okay. And, and, and to your point about weight biltong, Jay take three pounds of beef to make one pound of biltong.

[00:37:32] It's not, it's not done like jerky. They literally hang it in trees and let it air dry and arid deserts. And so it takes up to two weeks for this meat to be cured. It's still soft. It felt like beef jerky. It's not like a shingle. You got to, you know, it's still soft and tender. You can chew it. And it usually has some fat in it.

[00:37:56] So it's got a little greasiness to it, a little, a little, um, [00:38:00] savoriness to it, but it weighs one third of what it would have weighed had you packed steaks and had to cook them. And that's exactly. What you need in these types of situations. So I can't wait to get my, uh, my trial pack sample pack. I just ordered it.

[00:38:19] But. I wouldn't use that. I would use nuts, um, as for the emergency food that's out there. I too, I'll be honest. I wouldn't buy it right now. Why? Because of price, gouging is horribly overpriced. You know what these things were going for before COVID was about, you know, a fourth of what they sell. Now, if you can get it.

[00:38:42] So look, here's the bottom line. This is not paranoia, in my opinion. It's preparation. And there is a difference, right? Whether it's another nine, 11 COVID 20 trill disaster, or all God forbid all the above, [00:39:00] you need to have a plan and particularly right. If you're the man of the house, because your family is going to be depending upon you to protect them.

[00:39:09] And I want you to think about this. If God forbid the food supply ever gets interrupted, it's not going to matter how much money you've got. There's not going to be any food to buy. And when those little eyes look up at you and say, what's the plan now, dad, you need to have one. That's just my opinion. Uh, another place to get those meal bars where you may actually pay less is they sell them.

[00:39:38] In a stores that cater to boaters. So when you have a boat of a certain size that has a certain capacity, you're recording hard to have emergency rations on board. And that's right where these things came from that big silver foil block with the foot, with the four scores in it that break up [00:40:00] into cubes at each one, which is 3,600 calories per uh, if you look to the companies that make.

[00:40:07] Stuff for boats. You may actually not get robbed as bad. If you go as opposed to going to some company, that's like, we'll help you survive the apocalypse. They're charging a lot more for it because you're a different kind of customer to them. So that's just a little tip. So art bar says, why do I still see a federal listed as being in some products?

[00:40:28] I thought it was banned. Well, if you study the law, the FDA didn't. Word for word, bam, ephedrine. They banned ephedrine alkaloids, which are you used either as a synthetic. In the asthma medications or naturally occurring ephedra in all dietary stuff. So you cannot use FX rim or F a draw in a dietary supplement and sell it as let's say, a fat burner, the [00:41:00] way it used to be sold.

[00:41:01] So in other words, they banned all the, all the fun stuff, everything that makes a federal work and gives it the punch. That people are familiar with now. Unscrupulous supplement companies like high tech. Okay. Still include the rest of the plant in there, you know, fat burners and they deceptively advertise it on the label in big, bold letters with a Phaedra to try and fool consumers.

[00:41:32] Despite what they're going to tell you, none of the other. The constituents of the plant has ever been shown to do Jack squat, nothing. This is it's like taking lemons into lemonade and then selling roadside lemonade to your people or anyone. It's just, it's awful. It's but it's common, especially with that company anyway, right.

[00:41:58] Ephedrine alkaloids [00:42:00] were banned, um, in 2004. So they've been in for a long time now, how did they do it? They drummed up a very few number of cases where people took ephedrine and then suffered some adverse effect after not drinking any water, exercising and extreme heat wrapped in sweatshirt IRTs and thermal blankets and garbage bags to accelerate fat or water loss.

[00:42:31] They took those examples and they really highlighted them. The next thing they did was they commissioned their puppets, the Rand corporation to do a study, showing that ephedrine was dangerous, a killer email, and incredibly, they included a case report, a death of someone who took a federal. So sometime during that day and later in the day, The car ran into a [00:43:00] tree and unfortunately this person was decapitated.

[00:43:03] Yes. They attributed that death to ephedrine. Don't take my word for it. Go and check. I'm not making this up. That is the level of stupid that the government reached in order to ban it. So, yeah. In the bulletin, I wrote long ago about where to find real ephedrine, 30 milligrams, nothing else. No, Fenison no other additives or fillers and you can still get, but I would tell you to run, don't walk away from any company telling you, supplement company, telling you they have a fed Rand or a fed draw.

[00:43:42] More likely the ephedra in their fat burner. I wish that wasn't the case, but that is the truth. So, so do you think, I think that a federal, I mean, you've, you, you've talked about this a lot about a federal over the years, and you've always been a big fan of ephedra. In fact, you, should, you still pretty much [00:44:00] use a, an, a, an alcohol, what do you use right now?

[00:44:03] Uh, I'm using FL DRA that I have had stocked up before the band and yes, it's still plenty potent. And so, yeah. Ha ha. How long does it last as a rule? I don't know, but I bought this stuff and we'll see, almost 20 years ago, our use, I saw fam I saw the band coming and I was concerned. I bought kilos of it.

[00:44:28] So I alternate between this and the 30 milligram product. And I mentioned that the bullet, this stuff, though, you're not going to find anywhere. You can't get it into the country. It's just very difficult and see the quarter fall. Yeah, it's another plant that has a federal alkaloids. If there's one out there that, you know, slips through, I'm not aware of it.

[00:44:51] You might want to look for it though. I don't know if they're looking for see the quarter four layer, they might just be looking for my wall and you're a Phaedra. So here's an [00:45:00] interesting question. It kind of took me by surprise, uh, believe it or not. Um, Tony Massaro says I used to carry. 180 pounds of muscle.

[00:45:08] I'm down to 140 and it isn't a healthy looking one 40 it's. I sort of expected this from giving up lifting, although I continue to eat the same. Why is that? Well, um, it's interesting to me that as a society, we always focus on the unhealthy aspects of being overweight. Right? The whole world is looking seemingly is looking to lose weight.

[00:45:34] The truth is. Being underweight carries many health-related negatives of its own. So, so let's talk about it. Yeah. The missing element here in which I really wish he would have included the missing element is time, because much depends on how fast. How quickly he went from one 80 to one 40, if he lost 30 or [00:46:00] 40 pounds over the course of a year or several years, that's one thing.

[00:46:05] It is quite another to lose that amount of weight and most of it muscle. So, um, in a week, right. Or God forbid dates regardless. The first thing that I would do. Is get to a doctor. Why are we going to a doctor? We don't like doctors. I don't either, but the doctor will be able to help you rule out any underlying disease, such as, you know, the typical wasting to be diseases, HIV, cancers, et cetera, which chew up muscle lean body mass quickly.

[00:46:41] Second, I would think back. As to what I was doing or not as may be the case during the time I lost all this weight, you know, did you, did you have any symptoms of gastrointestinal distress where you've perhaps under extreme stress at work that can do it [00:47:00] too? Did you go through a divorce? Plenty of people have, or.

[00:47:04] Where you otherwise under stress and not sleeping well for long periods of time, there are a lot, lots and lots of possibilities. Why someone loses weight, um, and they range from the plan to, to, they didn't plan to, and this sounds unfortunately like it's like ladder situation. So, um, I would work with the doctor to rule out.

[00:47:28] Any underlying cause including by the way, tapeworm that happened in someone that I know it's not pleasant to think about. Um, but they can sure. Cause wasting, the next thing I would do, uh, is to resume training. Actually I probably should using in training before I went to see a doctor. Because if you think about it, it's not going to hurt you.

[00:47:50] It can only help you. You can do that. Either with body weight or with weight. So, so to clarify here, when I say resume training, I mean, he's doing [00:48:00] resistance training. I would not touch cardio at this point, you know, unless you're two feet tall, 140 pounds, isn't much, I don't want to risk it, losing more on the treadmill.

[00:48:10] Um, so hopefully you have trained before extensively and as such people that train. Are very, very in tune with their body, right. They know how it functions, whether it's functioning at a hundred percent or not. Um, you're going to be able to tell it's a good benchmark. You're going to be able to tell fairly quickly if you are someone that is trained before, and it sounds like he did, for whatever reason he gave it up, I would also increase protein intake.

[00:48:48] Although, perhaps not necessarily calories yet until all right. You rule things out and you know, there's no underlying disease. Why [00:49:00] certain cancers are fueled by sugars. Right. I don't know if all of them are, but I know some of them are, I would minimize that as much as possible. And that's just something that you would want to do with any, with base.

[00:49:12] So, you know, do it, if it is cancer, Going on a ketogenic diet has shown many benefits. I don't know if it's in every case, but in many cases, a ketogenic diet seems to be a step in the right direction, minimum, whatever it is, understand that there's hope because I have a bad feeling about this one. Um, There is hope that you can regain your muscle.

[00:49:38] And there is hope that you can fight off if God forbid it's cancer or HIV and otherwise get your life back. But I want you to consider one thing, and this is a good reason, never to stop, stop training, going into this, how strong you are going into this [00:50:00] will determine how strong you are coming out of it.

[00:50:03] Or if you come out of it. It's a lot, like people going into the hospital, you give me someone who's in great shape. That's going to have a major surgery. They're going to recover a lot faster than someone who isn't. Right. Period. End of story. Anyway, uh, that's it don't you don't you think he would have said something like you, you can't have cancer and lose 40 pounds without having other symptoms.

[00:50:33] That's it's a really good question. I don't know. Um, I considered that, but believe it or not, my, um, wife, her grandma has had cancer for years and years and seems to be getting around just fine. Now, you know, she has a colostomy bag and so forth, but. If you were to see her and listened to her and watch [00:51:00] her ambulating and so forth, she's in her, uh, she's 91, 92, right.

[00:51:07] You'd never know if she had cancer. Maybe she would, but you know, you know, I got a feeling that he would have probably given us a little bit more information. You CA again, I understand you're the grandmother routine. I mean, that, that makes sense. You know, she's older, but I don't think you can lose a hundred.

[00:51:31] I don't think you could lose 40 pounds of muscle and have cancer without having some other horrid side effects. You know, I mean, people with cancer usually go to the doctor because they feel horrible. You know, they're not only just losing weight, but they feel horrible. They have no energy. They're, you know, they could be anemic.

[00:51:50] You know, there's other things at work here. I do believe that if you just abandoned training and you don't have that stimuli, uh, to, [00:52:00] to create protein synthesis, eating protein, or even taking a gram of test a week, isn't going to add muscle to you unless you're doing something to, to help build that muscle.

[00:52:11] Um, but I, you know, it is good. I think you're right. He should go to the doctor and rule out anything. That could contribute. Cause 40 pounds is a lot of weight. That's basically all, you know, looking at his original weight of, you know, that's, that's like a quarter of his weight. That's 25% of his body weight just gone.

[00:52:29] Yeah. And the more, the more I think of it, um, the stronger, I feel that he needs to resume training because to your point, uh, most people are in homeostasis, right. They, they don't go up or down because. There's X amount of anabolic activity and Y amount of catabolic. And it seems to balance out someone like this, who's on the edge training that stimulus for protein synthesis.

[00:52:55] It could make all the difference. So I don't see how [00:53:00] resuming training hurts. I really don't. You know, it's funny you say that a guy reached out to me a few days ago, who has colon cancer. And so I gave him some ideas of some things that he could do. Um, and I said to him, have you undergone chemotherapy?

[00:53:15] He said, no, not yet. I said, um, I said, can you do cardio? He said, no. And then I messaged him back and said, is it because your doctor's restricting you or you don't have the energy? It's like, if you have, if you're sick, you will always fare better. If you stay active, whether it's cardio and lifting, whatever it is that you can do.

[00:53:39] Like you need to do that because that is going to help you be resilient against this disease. Just sitting down and going, I've got cancer. I'm just going to that's that's going to just help the cancer when, um, I haven't heard back from me yet to understand why he can't do cardio. Um, if his doctors tell [00:54:00] him he can't do cardio, I think his doctor's wrong.

[00:54:02] I think his doctor is very wrong, but you're right. It stopped building up now. Because God forbid you do have to go into the hospital and be treated for something. You're going to bounce back a lot faster. If you're already getting stronger, there's no doubt about it. I will going to take a, a commercial break.

[00:54:21] When we come back, we have the blueprint tip of the day. You're watching the blueprint power hour, go to  dot com to learn more about everything he does. We will be right back. Went to save 20% off your purchase today. Spit that out right now. This is the superhuman channel.

[00:54:43] Welcome back. We have the guys from Piedmontese beef waiting in the green room. They'll be coming on. Well, after this next commercial break to talk about, they have the most amazing chicken in the world. Uh, Alisa is like only a chicken person. She doesn't really eat beef. She eats some bison, she [00:55:00] loves chicken.

[00:55:01] And she says that these guys have the best chicken she's ever had in her life. And you don't have to put anything on it to make it taste good. We're going to talk about that, to talk about how to prepare beef, the best way you're using Piedmontese beef in just a moment. But first we have the blueprint. A tip of the day, what is the blueprint tip of the day coach Rob, the tip of the day is it pays to be prepared.

[00:55:26] So, so that question that that guy asks about, you know, the prepper and how does he keep his muscle that really got my mind going. Um, and so, right. I spoke to Vanessa necessity of being prepared for whatever life throws at you. And while. Preppers are often mocked online and elsewhere. They're going to look like absolute geniuses when the Shinola hits the fan again.

[00:55:55] Right? You think anybody in this audience knows what Shinola is? [00:56:00] It used to be, it used to be shoe shine, Polish. When we were kids, it was Brown. If you had Brown shoes and it used to look like poop in a can. And hence, hence, when we were kids, we, if somebody wanted to tell you, you were stupid, they'd say, Oh, you don't know S from Shinola,

[00:56:18] Rob, we're all you gotta, you gotta let the young guys in on this stuff, you know? So, um, prior to nine 11, and COVID-19. Your average American citizen couldn't fathom things like being displaced from their homes, not eating for days, you know, or dying for, from exposure. And while those things were extremely rare, um, they were possibilities and they've always been possibilities, but for hundreds of years, these two big oceans, right on the left and right coast and some friendly neighbors protected our country.

[00:56:57] Pretty much from any harm. And, and so, [00:57:00] but that all changed about 20 years ago now with nine 11. And COVID-19 demonstrated that it doesn't take a foreign army or terrorism to kill American citizens. Now I mentioned that almost certainly another COVID in the future. So I'm going to paint you a picture, however, unlikely you think it may be.

[00:57:25] It's a possibility. So I just want you to consider the following. Let's say there's a new virus. That's sweeping the nation picture. People who contract this virus dying in 90% of the cases. And unlike Kobe 19, they die within minutes. Then I want you to picture the electrical grid, getting knocked out, which means good by heat.

[00:57:51] For those of us, with electrical electric heat, uh, your water may get shut off entirely, or it may be I'm [00:58:00] too dirty to drink, like in Flint, Michigan, you know, throw it all, throw a few hurricanes in for good measure, right. Miami and New York yet hit and, and. You've got civil unrest. You've got gangs of people burning their neighborhoods down because they don't, they didn't like who got elected.

[00:58:20] Let's say president at some point any or all of these events that could lead to the big one. I think that's going to trigger a hell of a lot of problems. Uh, no, no food on the shelves. Empty food shells understand this when people are starving, otherwise law abiding citizens, maybe even you will do whatever is necessary to feed yourself or your family.

[00:58:54] And that includes, you know, breaking into your place [00:59:00] to see how much food is. No. Think about it, write it. It's not about money. You could be a multimillionaire and money is not going to buy you food that isn't there on the shelves. In short order, you're going to have to either number one, defend yourself and your property.

[00:59:20] Number two, bug out. So safer ground somewhere, or it might be an evacuation order causing you to leave. Or as with tornadoes, your house becomes a swirling mess of two by fours, nails, and broken glass. What would you do? Where would you go? How would you stay warm and not freeze to death? Most people never ask themselves these questions for one of one or two reasons.

[00:59:53] First it's never going to happen to me. And secondly, it's not [01:00:00] a pleasant thing to think about, right. It will not be long. If, if people are starving, it won't be long before there are physical confrontations, especially if you have food or they even think you have food, water, gas, or whatever else is in short supply, you will absolutely need to be physically robust, make all of the right moves thinking clearly.

[01:00:29] And preferably. Be armed because if all you have is your bare hands, then your possessions and food won't last, very long bullets. Don't care how much you bench press. It's just how it is. So look, I'm not proposing you go bonkers and stock up for some zombie apocalypse, but I am saying a little preparation now might save your life later, right?

[01:00:58] W what's a little [01:01:00] preparation in my mind. That's a three day supply, like I said, of a water food shelter. Uh, the ability to make a fire. If your heat goes out up here in the Northeast van, during the blizzard, you're, you're a gunner. So know how to make a fire and have first aid, at least a basic first aid kit on hand.

[01:01:23] Because you don't know if the hospitals are going to be overrun with COVID 20, right. Or, and, or there's just not room for you or emergency personnel can't get to you or, or, or my take on all this is as follows. Okay. We will hopefully. Not reach a point where society breaks down, the rule of law goes out the window and starvation starts to set in because that's when it's going to get ugly three days.

[01:01:57] Isn't very long true, but [01:02:00] it may be long enough for example. To get you through until fire or police reached you more than a few people have died from hypothermia, especially up here on the Northeast while there've been traveling, why they they're stranded in their cars during these blizzards, uh, you know, or, or.

[01:02:22] Uh, your car gets G it just breaks down right on the side of the road. AAA is a great service and I got them, but they're not going to be working that night. They're going to be tended to, to more people than just you. Right. You're going to be waiting a long time. So I would tell you this, if you do just one thing after listening to this.

[01:02:47] If you're in the climate that Dixie dictates it, put a thermal sleeping bag in your car. They are very reasonably priced. They can fit in the Palm of your hand and they reflect 90% of [01:03:00] your body heat, put one in your vehicle, as well as every car for every that that's driven by someone in your family.

[01:03:08] Okay. Because having plan B in life is important. Having plan B in that situation that I could check that I just explained to you, that's the difference between life and death be prepared and stay prepared because it's either going to save your life or someone you blocks and that's it. The website is not necessarily a physical culture tip, but well, staying alive, staying alive, a physical culture just for the record.

[01:03:44] I would agree. The website is  dot com. If you use the code SHR, you'll get the blueprint bulletin for what? $4. It was in 99 cents a month. Yup. That's just for three months. Amazing. So check it out, coach. Thanks for being here today. Thank [01:04:00] you. And we'll talk to you soon. Take one quick commercial break. When we come back, we're going to be joined by the guys from Piedmontese beef, simply the best beef in the world bar none.

[01:04:10] And we're going to talk about the best ways to prepare beef and some other tips on how to, uh, get the most out of, uh, your Piedmontese beef. Remember Piedmontese cows are the ones that are no, the big bodybuilder cows like us stay tuned. We'll be right back.

[01:04:34] You were listening to the superhuman channel we're ripped and we're ready.

[01:04:41] welcome back. I'm joined by Ben mole and Joe Finnegan from piedmontese.com. How are you guys doing? Hey, we're doing well. Yeah, absolutely. Absolutely. So, uh, You know, uh, it astonishes me by the number of people who've reached out to me and said that [01:05:00] they it's true, that this is the best beef that they've ever tasted.

[01:05:04] And you guys have some tips on how to get the most out of it. Right? There's some things you can do, uh, in preparing the beef before you cook it and so on to actually make it even tastier, which I find hard to believe, but I'm willing to listen. What do you guys. There's some parts working at a, at a beef company.

[01:05:22] Uh, Carl. So, I mean, we get our hands on our own product quite a bit, but it's kind of part of the job description is that we're cooking it and tasting happy thought at times. So while we're not classically trained shifts, we're just, uh, you know, good American eaters and, and know what to do with our beef.

[01:05:37] Um, but yeah, we do have, it looks a unique shifting experience. You know, the fact that you're not blocking the store and buying us out of the country, you know, when you're buying off our websites, you know, our cuts, aren't going to come to you individually, vaccines and frozen. So, you know, we're not recommending throwing a frozen steak right.

[01:05:52] Onto a grill or fried pan, which can be done though. Um, but we have a few tips that can help make it pretty foolproof. [01:06:00] Um, So the way our, our tell, tell me if I'm making sense. I, I tend to be slightly impatient, right? And I don't always plan ahead. So I'll come home and you know, me, I'm a ground beef guy. I love ground beef.

[01:06:12] I mean, I know steaks are the King, but give me a pound of ground beef. It's already chewed. As far as I'm concerned, it just makes eating it that much easier. So I just take it and throw it in the hot water in the basin and turn the hot water on it and let it throw out like that. That's a mistake. I bet isn't it.

[01:06:29] Well, we don't want to re wouldn't recommend hotline. Cause at some point you can actually start to cook some, some of the steak. Um, it's certainly like kind of food safety standpoint. It's probably best to do lukewarm, um, or certainly cold. Um, most of us here, we always do a day ahead of time in the fridge, that kind of pan, um, you know, that way, if there was a, you know, a small amount of purge and, and salt stays on the plate, but a good day, there'll be a totally fine to use.

[01:06:53] Uh, but ground beef, I'm glad you started with that crawl. And I know you're a big fan of that. Uh, how long does it take you when you Brown ground beef? How long [01:07:00] has it taken to put when I thought out that way, you mean, or when you start cooking it? Oh, um, well, I cook it on the grill. I always cook my ground beef on the grill.

[01:07:10] I cook it at about 400 degrees cause the grill has a temperature gauge on it. Uh, and I tend to leave it pretty red in the middle. So just to qualify that, I think it probably takes me real time, 15 minutes to maybe 17 minutes to cook it until it's ready to eat. Yeah, that's pretty good. I think a lot of consumers, especially if they're Brown and Brown, we've made a big mistake.

[01:07:32] Is that what? After they get in the pan one, the pan should be pretty hot about a medium high heat, but when they see the color gun, I was like open stack. Time to throw my taco seasoning or put it in that pasta sauce. So often you're just eating it straight up. Once the color is gone, found the beast done.

[01:07:48] Um, but it is far from over at that point. And so from here, you know, there's still a lot of, there could be some fat in the pants. So typically some people then would drain that off. Well, that's a big mistake, right? Really what happens right [01:08:00] after the color is gone. So now you're looking more of a gray beef, but what happens that fat starts to actually pull back into the beef.

[01:08:07] And then when it starts in the pan and starts to fry in its own juices. So when you reach that eight to nine minute Mark of Brown and ground beef, let it go another eight minutes. And while you're continuing to serve and break it up, it really starts to fry in its own fat. And I really, when it done, you should have no reason to even drain off.

[01:08:24] It should all be back into the meats and you're going to get that fried beef a flavor. Interesting. So in other words, that's when you start to get that night nice, crispy. Crushed on each morsel of beef. I never thought about that and that, and that's when you eat steak, one of the things that you love about steak or even ground steak is get the outside of it, gets that hard, crispy feel to it.

[01:08:45] And the inside is moist. So I haven't been cooking my beef long enough, really. No most people haven't, you know, if my wife was here, I actually quizzed her on it myself, just to see her knowledge on it. But I mean, it really want to get that caramelization. So that's where all [01:09:00] that flavor develops. And even if it is going into a sauce or something else, that's an important step because if you're putting sauce in the pan, You're getting all those flavors that, that beef produced cooking.

[01:09:10] Excellent. You're in the sauce and the 96 four. So if the mediators out there, certainly the same concept applies, but you'd probably would have to add some clarified butter or ghee in there. Um, or with some oils, if you're looking for, just to kind of help get to step further, extra point, but. I haven't drained ground needs for any two years because you know, I cook, I don't drain it.

[01:09:34] In fact, I'll tell you something. So I have a hot logic, which is like a lunchbox that actually cooks the food for you. It's a slow cooker. So I'll come into the studio, I'll put a pound of thawed, ground beef in it. I'll put some vegetables next to it, cap it up, put it in, plug it in. When I get here by the time the show's over two 30 ish, three o'clock I open it up.

[01:09:56] I eat the beef and then I drink the juice. [01:10:00] It's all. Well, you know, it's, it's uh, it's all the, um, uh, what do I want to say? It's it's, it's not blood. We talked about this before. Oh, the myoglobin, you know, it gets congealed and it's so tight. It's so delicious. And then the, the fat and the juices from whatever vegetable I happen to cook, I drink that.

[01:10:20] I feel like it's it's beef soup to me. It's delicious. Yeah. Yeah. There's surely it's all having healthy steps. We put them down. So we've got a lot of folks that do the same. Um, yeah, it's just one thing with ground beef. It's very personal. People truly know how to cook it. And you know, Joe is a big supporter on us with our leaner steaks and how quick things max them as well.

[01:10:43] What else? What about steak, Joe? So what about, let's say a Philemon you own, how should you cook it for life? So the filets, we actually cause they are, we baseball cut them. So they're a little bit thicker. So Ben and I both really liked the reverse sear method. Otherwise, if you have a speed [01:11:00] circulator, that seems to do the trick as well, just for that perfect level numbness.

[01:11:04] Um, but yeah, the reverse sear is, is basically, you know, you're putting it and the oven to cook and then you're fine finishing it with a sear, you know, hot and fast just to get a really nice, you know, um, Crust on, on that steak for ya. So, okay. So if you're going to do a reverse here, say what's the average weight of a, of a filet.

[01:11:29] So six 30 downstairs is typically what you would want to reverse sear on when you're doing like a four ounce portion. I mean, it's probably small enough where, um, you might as well just do that all in the pan, but if we're talking the Canadians flaming beyond, you know, if you're going to go in the oven at two, two 50, you know, for, let's say 20, 25 minutes, I mean, I like.

[01:11:49] Steak, but so if you bring it up to like one 25 internal state, 10, you're probably gonna, yeah. You get another five to seven degrees in the cast time pain or five panel Orville. Um, but that way you're [01:12:00] just ensuring that, that middle of right where you want it without overdoing the outside. We, a lot of folks that say I don't like steak, you know, um, we'll probably say some how to cook it, you know, trying to cook an eight ounce flame barrel cut flavor.

[01:12:13] On cast iron pan, like you're likely going to toast the outside. The middle can be wrong or vice versa. But if you do it right on this foolproof, I still mentioned the Suvi. Certainly there is like cheating. Um, Joe got me onto one and like you just said it in there, it puts it to an exact temperature. And the only guys to do is kiss on the grill and it's foolproof.

[01:12:34] It allows you extra opportunity to, you know, you can, I mean, cause with those filets, some of them take actually two hours to cook. Cause you're just bringing that meat to the temperature of the water that's circulating in the pot. So it gives you a, you know, an hour and a half, two hours to, you know, go outside and cut the grass or go get a workout in et cetera, et cetera.

[01:12:53] Um, and, and you're not at Liberty to burn your meal so well, and also there's a, there's a body of [01:13:00] evidence in science. Now, showing that slow cooked meat is just better. It's just better all the way around. It's better for you. And so on. What about butter? You know, Ruth, Chris made it very, very popular to slather of finished steak and butter.

[01:13:13] You think that that's a coverup? You think that's a mistake? What do you think? So I'm actually a big fan of, of compound butters too. Um, you know, Depending on who you're trying to add the butter for flavors. So if you're doing it, you know, goat, cheese, or garlic butter on her butter, you're just adding that butter for the flavor.

[01:13:30] You know, like with our beef, you're not necessarily need to add it for a tenderness field, but what's nice is that you're adding a little bit of fat to give you kind of that mouthfeel. So like obviously our steaks are leaner. They're going to cook quicker than traditional steaks because that fat content, so a little drizzle of olive oil or a little butter, I mean will just help to give you that.

[01:13:51] That fat taste if you're wanting it, but otherwise, like to me, salt and that's really all that really needs to, to produce the best steak. And also [01:14:00] notice how he didn't say butter. He said compound butter. So you're mixing, you know, green, greener, blue cheese, um, honey, et cetera. So it's not just, you know, a stick of butter, you know, take a tablespoon and put it on the top.

[01:14:15] It's it's actually flavoring views. Butter that that's going to basically melt the top of that warm steak just to infuse those flavors from the butter. So, uh, I know that you have ultra lean beef. You have beef. That is a w 96, four. I want to say, is that what it is? Right. And it's like eating steak, that beef, by the way, the ground beef, do you have a higher fat content beef for people who do want the fat.

[01:14:42] Yeah. So when you were maybe five 15 blend from our core program, our grass finished ground beef actually is more of an 80 20. There is a higher fat options with it there. Um, but you know, so it kinda depends on what you like. And then, you know, if you [01:15:00] know, the consumers can always play around by draining off the fat in the pan.

[01:15:04] If they want to cut out some of the fat or leave it unloaded, absorbed back into the beats makes you're getting all that heat at five 15. Um, but whereas our production facilities here tend to go off for more customers and, you know, maybe even get down to a 75, 25 or a 90 10, we want to have our own, we'll have brisket blends where Chuck blends.

[01:15:24] So we can really, you know, offer our customers kind of a variety to get exactly what they want. Um, but you know, at the end of the day, it's still going to be a great ground piece. Um, you know, being that we're interested using all the, you know, good muscle that's for it. And. And flavoring consistency is, is our priority with that.

[01:15:41] So now the growth, right, right. Uh, now I do want to talk about the chicken just for a second. I know that the chicken is hard for you guys to even keep in stock right now for a variety of reasons and probably a major portion of that is, and I'm sure you've heard it before, but it's the most delicious chicken [01:16:00] all by itself.

[01:16:01] Is it because of what they feed the chicken fed? It tastes so good. I would say it's a combination. So interesting fact, we actually used to own smart chicken. Um, but like I said, it was, it was sold off a few years ago, but we still saw it off our website, but it has a lot of core consistencies that what we do and the way that it's raised and treated, and Joe work more closely with those guys a few years ago, we can tell a little bit more of the process that goes to why Wyatt's a little higher end ship.

[01:16:27] So, yeah, they have two lines of chicken products. It's a, they have a bench fed line and then an organic line, but the true unique identifier with smart chicken is the fact that they air chilled the chicken, uh, rather than, you know, packaged them in the trays and then induce them with moisture, uh, to, you know, act as either a preserving agent as well as kind of a freshness saver of sorts.

[01:16:50] Uh, so they actually, um, run them through an air chiller. Uh, and then they go into the trays without any moisture. Um, but the really [01:17:00] unique thing about them is that they actually fabricate all the birds by hand. So they don't have any deboning, um, machines or anything like that, the old fashioned way.

[01:17:10] Right. So, so there's just, um, highly, highly skilled labor in that fabrication facility because. Not everything that's done to the bird is by hand. So it's almost kind of like an artismal chicken because you're getting that butcher like finish. Um, but it's, it's packaged in a retail ready tray. For you right here soon.

[01:17:34] Um, let's do right now as you'd buy in, the stores has comes in a tray with, with Clinton, some over the top. So not great for shipping across the country, but, and we do currently offer their chicken sausages on our website, whichever they great for they're fully booked. So just pick heat and. And good to grab and go, but they're a great product to have.

[01:17:52] Um, we hope to have bison available bison steaks, um, on our website here in the coming months as well. So we're really trying to [01:18:00] offer a lot of the main sources of protein for our customers, um, to really play around and get busy cooking. It now you guys are kind of like, I kind of think of you as like the auntie Waco guys, right?

[01:18:10] Because you're talking about more protein, more protein, more protein leaner cuts of meat from genetically gifted cows. Um, do you see yourselves ever kind of putting your toe in the high fat way goo. Water. So we do, we do partner with, um, a neighboring ranch out in central Nebraska that does sell wahoo.

[01:18:30] Um, so they're a small family operation that we do. You carry their products on our website. No, it's a huge spread. Um, but really it's just to, you know, those folks that do want that high fat content, you can expose them to what Piedmontese is about. You know, because it goes again, you think fat equals flavor and tenderness.

[01:18:47] Well, if we can get those shoppers to see what our beef can be without all that, that, um, it's been a really nice addition to our sites. And it's fun to get commentary or reviews from customers saying your [01:19:00] Piedmontese, you know, New York strip was more tender than that log. And like I said, I think it's going to come show how well it can be a brand, our neighbors ranch in Nebraska do a really great job.

[01:19:11] I think it's a fine, good product as well. But you know, for us, our core will always be on our own beef. And we'll continue to expand along the offer here. So, you know, we have a special for my audience. Uh, right now, if you go to the website, Piedmontese P I E D M O N T E S e.com and use the code SHR, you'll get two free 10 hours, New York strips with every order of only $50 or more.

[01:19:36] So this is a really good deal because a lot of these other websites and we've, we've had some of them as sponsors over the years, they've bought a spot here and there. And it's these big box auto ship. Every month you get the same order type thing. And like the free stuff they give away, like they give away Oh, free bacon.

[01:19:53] Yeah. But you got to buy a hundred dollars worth of product. I'll just go down the street to Kroger's and buy bacon. I don't want to, this is really [01:20:00] legitimately when you guys came to me with this deal, I thought to myself, these are really decent guys, like spend $50, like, and get to. 10 ounce, New York strips, the New York strips are worth $50.

[01:20:12] So you know what I mean? So it's like, yeah, yeah, it gets better. See what I mean? So I was strips are a great showcase of our products, which why we wanted to offer it. I mean, they're, they're leaner, but they cook so nicely. Even they sell flavorful. So tender, it's such a good showcase of our beef, but you know, when you have free shipping over a hundred dollars to so many guys that hit that, Mark.

[01:20:33] Um, the, the two free steaks are a cherry on top, but actually this weekend, Saturday and Sunday, our entire website, um, will be 25% off on both our Piedmontese and Magu. So anybody who wants to go and sample our products, they'll get a 25% discount on the whole work, so no code needed. Um, so it was cool was like, if you order $134 worth of product, that discount sale and knock it down to a hundred bucks and shipped [01:21:00] for free.

[01:21:00] So a good chance to stock up on ground beef or steaks or Rose. Um, Joe's favorite is getting a strip loin roast, and then cutting that into very thick, New York strip steaks in the zone. So, um, there's a lot of fun things to be around butcher on the website. This is cool. I mean, you guys really have the best beef and the best deals on the internet when it comes to beef.

[01:21:21] I don't think there's any reason to shop anywhere else. piedmontese.com Joe, from a genetic standpoint, will we ever see myostatin? No chickens. You know, I don't think so, but, but who knows? Come on, man. You got to get on that. Could you imagine like that it would be like the chicken that Peter Griffin fights with on family guy.

[01:21:41] You remember the big chicken that he always fights with? That would be like the myostatin though. Chicken is as big as a human being. We joked around this week that maybe we'll try crossing the Piedmontese, but Buffalo, and to create a very lean and tender. Who was it going to be full out? I've heard of beef Willow before, but are you being sincere or are you really thinking [01:22:00] of breeding them?

[01:22:01] Well, you know, I think a lot of good ideas start off with a humorous intention. So who knows maybe a couple of years from now, it might be a thing, but, um, yeah, we, we joked about where else this gene, you know, obviously getting it. Uh, creating that in humans would be a really cool first step, but I think it might be a little bit out of our knowledge base.

[01:22:18] Well, and the cool thing with the Piedmontese is that it was, it was a natural genetic evolution, so there was no manmade human interference. So. You know, with the chickens, it might come down the pipeline, but that's the only, you know, lab. Yeah. Just genetically modified. Um, so interesting question. Since you guys work with this, uh, uh, Jersey bowls and known to be very aggressive and extremely strong, bold, correct.

[01:22:44] So what's stronger, a Jersey bowl or a Jersey or a Buffalo, a bull Buffalo. That's hard to say, especially to Tim trying to measure animal's strength. You know, it's not like we can get them under the squat route and really test them, [01:23:00] test my abilities there. You know, I think some of it would more come down, just more the aggression of the animal and then the weights and the muscles behind it.

[01:23:07] Um, you know, just feed off that aggression. So, so New Jersey Bolden known to be aggressive. Our buffaloes male, Buffalo's known to be aggressive. I don't know enough about Buffalo, so to speak on that, you know, buffaloes, I mean, they're pretty much act like cattle. I mean, a lot of them fiscally for commerce, I mean, are grass fed, but they are finished in feedlots are finished on grains, which a lot of folks figure they're just pulled out of the wild out of, you know, the Western parts of the States.

[01:23:35] But they're very much treated, just almost exactly like cattle. So I would assume a lot of their behavior, uh, would replicate, um, you know, Normal cat Catholics could grow in there to call, um, you know, we actually score all of the Piedmontese bulls that we own. And the number one scoring, um, identifier is actually temperament because if we have any wild or mean bowls, [01:24:00] uh, we can't lease those bulls out to too many ranchers that are part of our Molise program because of fear of what could happen.

[01:24:06] So, um, you know, we, we take into account some rigorous testing on those bowls. And, you know, put them in a scenario where they're only going to be in that scenario when they're being tested to see how they react. And if you know, they're a bull in a China shop, pardon the pun. Um, you know, they're not going out and being leased out for, for our program.

[01:24:26] Interesting. That's so, so being a docile more easygoing bull is a plus. Yeah. Especially for our program and in how we work with family ranches throughout the Midwest. Uh, you know, we. Taking care of not only our families ranchers better and bowls in the program. So yeah, you know, obviously there's so much we do with our programs.

[01:24:46] You could spend a few hours talking about, but I'll say it ends up why we have such a premium product. I mean, we're about as far away from a commodity beef, you know, product that you can have, but the fact that we're not the middleman, you know, we raise our cattle, [01:25:00] we sell our cattle. And then for long here, we'll at least be doing a lot of producing our own.

[01:25:05] Uh, you know, we run all of our, uh, hand portioning of new ground in our own new facilities. So does anybody who happens to be through Rasta this fall or they can stop down and see it in action. So, Did either of you in four H or anything like that, like any of the agricultural programs in high school? All my friends were in, in small town, Nebraska.

[01:25:26] I was not, I was an, I was a golfer. I was cursed with them to be on the golf course. So it cut into my ability to, uh, to join the four H but you know, most folks in Nebraska, if you grew up in a small town and you certainly were part of it, cause it's such a big part of our state. The great program, great program things closing down of our County and state fairs and the four H part of it is like the only thing that's continuing on because they get this use, being able to show off their livestock that they've helped care for.

[01:25:55] And I think that's, what's really cool, you know, still being mindful of what's going on out there, [01:26:00] I suppose. But you know, the four H is what's still going on. So, so you, you being a golfer, I'm sure you never thought you'd be a cattle rancher, right? No, no, no. And like I said, as far I'd love to claim that I helped ranch and I just more a market and eat the beef.

[01:26:16] Uh, but you know, these ranchers, I don't have the facial hair to really be out there doing that long story short while his knowledge of the beef cattle industry has gone up his golf game. Yeah. I would imagine that has to suffer at some point in time because you're not out on the links very often.

[01:26:31] Although you may be twisting more links. Instead of being out on the Lake, eating those on the golf course tend to power up my drives, but coming up on Monday where Joan I'll be out there at a foundation tournament. So we'll make it work a little working in place we're in the same time. So. Nice. Very nice.

[01:26:51] Well, I have to commend you, you guys. Uh, not only running an amazing business, but you have an amazing product and you're very fair with you pricing way, way less than some of these [01:27:00] quote unquote know, commit to buying $300 a month. And we're going to give you a discount programs. Uh, your product arrives, frozen.

[01:27:09] Uh, that's a big plus because we had some people in the past that marketed on the show and all I got was emails about how it sat on the door. It was all thought out and you know, I mean, it just, nobody look sure they replace the product, but who wants to be bothered with it? Like, we're all so busy. We just want stuff to show up when it's supposed to show up.

[01:27:29] We want it to show up the way it's supposed to show up. You guys do that to hands down. I mean, you guys are the best piedmontese.com. If you use the code SHR, you get two free 10 ounce, New York strips with an order of $50 or more plus this weekend. So today is June 21st. So if you're listening to this show a month later, it's over, but this weekend, uh, everything on the website is a 25% off.

[01:27:51] Get the freezer filler, man. If that's the case, that's gotta be, how much is the freezer fill? Normally? Well, so that is already just kind of [01:28:00] like, I think 23%. So that one, Oh, this state, Oh, I'm not usually about $1,700, but you'd get quite a bit of steaks and a whole heap of ground beef that will keep you.

[01:28:12] Satisfied Carl for a few months, for sure. You know, I know you said this before, but you're a marketing guy, so you might appreciate this, but you guys gotta to cut a deal with home Depot where you give a coupon for like 50% off of reach in freezer or something like that. Uh, so that people can buy the freezer filler and then go down and pick up the freezer.

[01:28:30] I mean, that'd be pretty cool a program. It would. I just wonder how we are a few weeks old during the height of the pandemic bike. We actually had a lot of people ask if we sold them. Because they couldn't get them anywhere. Nice. Soft cruiser fillers. So does that come with a freeze? Yeah. The come with the freezer.

[01:28:49] Yeah, absolutely. No, it's just a filling. You gotta get your own freezer. piedmontese.com code SHR two free 10 ounce, New York strips. These guys are great. They deserve your business. Uh, they're worthy [01:29:00] of your dollars. Their food is fantastic. And if you eat Piedmontese beef one time, you will be disappointed.

[01:29:06] And every other kind of beef that you ever are forced to eat. Cause you will be forced to eat it. You won't want to eat it guys. Thanks for being sponsors of the show. And thanks for being here today. I'm taking care of y'all. Hi, I'm going to take one quick commercial break. When I come back, I'm going to tell you why you shouldn't trust all science and while you must be a critical thinker in today's day and age, they tuned, we'll be right back with more superhuman radio.

[01:29:41] I love beef. And if you love beef, listen up, I've discovered the best tasting beef in the world. And that's not an This email address is being protected from spambots. You need JavaScript enabled to view it.. The Piedmontese breed is famous from Italy, for being lean and unbelievably tender with half the fat, the calories of traditional even. [01:30:00] Typically tough cuts are tender when it comes from the Piedmontese cows.

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[01:33:19] Welcome back. So I've been promoting critics, well banking on the show for as long as I can think of my English. Isn't too good, but my critical thinking is spot on and. It, it started to Dawn on me probably about eight or nine years ago that there was science out there that really wasn't worthy of your attention.

[01:33:45] But the problem with that kind of science is it gets people's attention and people read it. They listen to it, they think, well, this is something I need to pay attention to them. A study was published recently, uh, [01:34:00] actually came out of embargo today. Uh, looking at the biggest risk factors, uh, identified to try and prevent Alzheimer's disease.

[01:34:08] I was interested. I was like, okay, great. They actually said that they said that they found the 10 top risk factors, uh, to prevent Alzheimer's disease. And they claimed to have discovered them. There was 19 altogether, but 10 of them were like the most important, the other nine. Weren't really that important.

[01:34:28] And I'm going to go through this very quickly. So before I talk about this, I have to talk about a guy who's been on my show twice. And that is dr. Dale Bredesen. Dr. Dale Bredesen is brilliant, but one of the reasons he's brilliant is that he's not stuck in dogma. Dr. Dale Bredesen looked at all his harmers disease and he looked at lifestyle contributors and he discovered when he wrote his book, the end of Alzheimer's, which actually was preceded by a small study of 25 people at UCLA.

[01:35:00] [01:35:00] He took 25 people at UCLA and he did a bunch of things to them, which included, got them to sleep at a regular time every night. Made sure that they did not eat three hours before they went to sleep. Cause they want a trigger autophagy. Um, got them on HRT, did hormone panels, whoever needed to stop Strohn estrogen, whatever it was, they will put on it.

[01:35:25] Uh, got them to take certain supplements that have been shown to help with metabolic issues. Got them to eat low carb, low sugar foods. Okay. Uh, to stabilize blood sugar and of course, insulin. And other things to got them to exercise every single day, got them to move more and were, um, activity trackers. So they keep track of whether or not they're getting their 10,000 steps a day.

[01:35:52] It took all of these things and of the 22 people in the original study, [01:36:00] two fell out. They just couldn't adhere to at all. And you know, let's be honest, changing lifestyle is a lot harder than just taking a pill and that's why people just want to take a pill. Um, one of the guys that was in the original study, he owned an very, very large thriving insurance company.

[01:36:18] And. He had to give up running his company. He had like a dozen offices and because his all timers was getting in the way. And what happened was during the trial that led to the book? Uh, well actually the, the trial led to a larger study of 200 people that was multicentric to show that other doctors could also do this, which then led to the book, the end of Alzheimer's.

[01:36:45] Which few people know about because you don't hear about it in the mainstream media. Uh, this guy actually, after the initial trial, he went back to work running his company. He actually opened up two new offices. His life was [01:37:00] given back to him, mrs. Phenomenal. This is amazing. And so when you, when you look at this, you understand that it's multifactorial.

[01:37:14] But a lot of this stuff that reversed on Alzheimer's is this stuff that caused it in the first place are the things we talk about on the show every day, protecting sleep, ancestral diets, avoiding sugar, exercising every single day being active. Um, Certain supplements that have a benefits on a metabolic basis.

[01:37:35] Uh, iron overload. One of the things that dr. Bredesen talked about on my show was the three different types of ALS hammers that wet, dry. And, um, I'm trying to think what the other one was. Um, it'll, it'll come to me, but it basically is not asymptomatic, but, um, idiopathic. No. There are people who have genetic predispositions to certain things.

[01:37:58] They have to watch what they eat. [01:38:00] But, but what he also talked about was iron iron causes inflammation. It gets trapped in the Blain brain and it causes, uh, the changes in the brain that lead to Alzheimer's disease. All the things we talk about on this show, all the things we talk about that affect anti aging are the things that correct.

[01:38:16] Alzheimer's. And obviously if you adhere to these things before you get Alzheimer's, you'll probably never get it, but. I digress. So this group in the UK, uh, they looked at about, uh, they, they, they did a study here. Let me get it to find the 10 most important risk factors. And what they found was, um, cognitive activity, like staying engaged, learning new things.

[01:38:40] And this is important by the way. High body mass index, of course, right. Being obese because you're insulin resistant, your blood sugar is crazy, blah, blah, blah. Um, depression, depression is a side effect. It doesn't cause a Alzheimer's disease. It's one of the [01:39:00] byproducts of the lifestyle that causes Alzheimer's disease.

[01:39:03] So they really missed it on that one diabetes, absolutely high blood pressure. Absolutely. These were. The most, the strongest. And they felt that they had discovered some evidence based information to give clinicians. The problem with this whole study is they didn't really, they talked about, these are the 10 things that appear to lead to all disease, but all of these things, they didn't talk about lifestyle changes that have to occur.

[01:39:40] They talk about drugs that could be administered to identify each of these little things individually. This is, this is the problem with modern medicine today. Everything needs a drug. Everything needs a drug. You can't fix anything without drugs? Uh, nearly two thirds of the [01:40:00] suggestions that they came up with involved targeting vascular risk factors, like high blood pressure, cholesterol level.

[01:40:06] So of course, statin drugs, but Staten drugs in independent studies on their own are tied to the onset set of dementia. C so there's a term used in. In computer science, for those of us who were programmers back in the day of sorts, and it's called giga garbage in garbage out, this was a, uh, uh, a review of, I think it was 350 different papers that fit their narrative that they looked at and he had 395 studies.

[01:40:45] Uh, 243 were observational, prospective studies and 152 randomized control observational perspective. Studies are usually put together on large populations who are then asked questions. Do you exercise [01:41:00] every day? Yes, I do. Yes I do. Um, do you eat fatty foods? No, I don't. No, I don't. Uh, do you eat a lot of sugar?

[01:41:08] No, I don't. When you look at these studies, people, we know this about people. People always under report what they believe to be bad behavior and over report what they believe to be good behavior. So these observational prospective studies where they had surveys that people were given, do you exercise every day?

[01:41:29] Yes. Yes I do. Well, of course, if garbage goes in, garbage is going to come out. If people lie, then the lies are going to influence the results. So. The top things that they found, I just listed, you know, diabetes, depression, hetro, here, here they are so re uh, receive as much education as possible in your early life.

[01:41:52] Use your brain a lot in your early life. I mean, those of us in this show, we use our brain every single day. We're always learning something new, right? Because we're in pursuit of the [01:42:00] knowledge that's going to help us live longer and stronger lives and avoid diseases and overcome diseases, participating in mentally stimulating activities, such as reading, you know, what.

[01:42:11] Uh, CrossFit is mentally stimulating. You try to keep your balance while you're throwing your weight around. That's mentally stimulating. Avoid diabetes. How do you avoid diabetes? Well, one of the ways you avoid diabetes is cut back on your sugar and carbohydrate intake and be more active. Now you're going to be able to have stable blood sugar, avoid stress, avoid depression.

[01:42:35] Yeah. That's a loaded statement. Avoid depression means take antidepressants because what if your life sucks? You're depressed. Well, you got to take an antidepressant to fix that. Avoid head trauma. I guess people look to hit their head and control your high blood pressure. Now,

[01:42:57] the things that were, that was [01:43:00] not as strongly correlated with the onset of dementia or Alzheimer's disease, and as a result, didn't get in the top 10. You're ready for this one included regular physical acts exercise. And why do you think that is. Because every person who had all timers disease that was questioned, said, Oh, I exercise every day.

[01:43:23] And they were like, wow, everybody in this group exercises and they still get dementia. So exercise really isn't that important for staving off dementia. See what I mean about giggle? Uh, getting sufficient, good quality sleep was not big factor. It was a, it was, it was less than focusing on your cholesterol and your blood pressure and your depression and all that sort of stuff.

[01:43:43] Well, hell if you're not sleeping well, you had depressed. We know that show. No one has to tell us that. Maintaining a healthy body, weight and good heart health. Well, that takes extra friggin size. You can't do that. [01:44:00] Sitting on the sofa, just eating a vegan diet. I'm sorry. Avoid smoking. Of course, that was not a high correlate.

[01:44:09] I can't believe that they must have had people who they said, you know, you've got Alzheimer's. Did you smoke? No. Did you ever smoke? No. Meanwhile, they smoke. And including vitamin C in the diet like that just came out of nowhere. I'm like really, really, um, two interventions were not recommended. Are you ready for this one estrogen replacement therapy for women and the use of acetylcholine esterase inhibitors?

[01:44:37] I'm not sure. I think, uh, um, I'm trying to think what, what drugs are acetylcholine esterase inhibitors. I know what they are there. Um, Some of them are for bronchial problems and nasal problems. But these are the ones that, that block acetylcholine, you know, Seren gas that they kill people with is in a sealed Coleen [01:45:00] Estrace inhibitor, because it causes a seal Coleen to, to, to turn on so strong that your body just becomes paralyzed.

[01:45:07] You can't breathe and anything. Um, so I want to forget about that one because I'm going to leave that alone. But estrogen replacement therapy for women has been shown, has been shown. In studies that have been done, where they have given women estrogen to help them avoid the onset of dementia, it's shown to help protect their heart.

[01:45:32] And when it's, and when it's not an equine estrogen that has been methylated, it also doesn't increase the thrombotic index of their blood. It doesn't cause hepatic stress to the liver and it doesn't lead to cancers. Estrogen doesn't cause cancer. If it did. Every men, every a pupil pubertal girl would develop cancer when their estrogen levels are raging.

[01:45:57] I mean, this is why I say, when you see studies like [01:46:00] this, you must use critical thinking. And what you know, to be true is contradicted by the study, go with what you know, to be true. Don't abandon then your logic for somebody else's logic, because this study is flawed. You can't ask people questions and then go, Oh, and you didn't get Alzheimer's disease.

[01:46:20] A highlight that, you know, uh, you know, uh, um, you know, eating cookies all day long, doesn't lead to cause she didn't have it. It's just so silly. These studies are silly. And again, if you look at the work by dr. Dale Bredesen, his work flies in the face of this study,

[01:46:39] Estrogen replacement therapy is important for women as they age. It's very important for women. Now, you can't take estrogen and then lead a crappy life. Eat crappy food, not get sleep and not expect to get cancer. You will, but it's not the estrogen that's given it to you. It's the crappy life. So you're probably, you're going to see this [01:47:00] study out there in the mainstream media, the things to do to avoid.

[01:47:04] Uh, getting dementia will all lead back to pharmaceutical drugs, cholesterol, medications, antidepressants blood pressure medication. When really all you need to do is cut back on your dietary sugars and starchy carbohydrates and a cellular carbohydrates. Fix your sleep. Be active every single day, train rigorously every single day, get on a good HRT regimen, promoted by a smart doctor.

[01:47:37] And this is how you will do it because that is what Dale Bredesen did to reverse all Alzheimer's disease and the people that he worked with. So when you see this, you're going to start seeing this. This is coming out today. It'll probably be on the news tonight. Or friends of yours are going to say, Oh, you know, you shouldn't be on estrogen.

[01:47:56] They said it doesn't protect. You just giggle because [01:48:00] I come to the conclusion that I'm not going to fight with anybody anymore. I'm not going to try to teach anyone who doesn't want to learn. And the truth of the matter is left. There, go their way and you go yours. And my prediction is 10 to 15 years from now.

[01:48:16] When you see them again, they're going to be so sick and you're going to be so healthy. And in your mind, you can use that old dr. Phil adage, how's that working for you? It doesn't look like it worked very well. Have courage to stick to what you know works. Don't be. Persuaded or dissuaded by Giegos studies garbage in garbage out.

[01:48:43] We'll see you tomorrow with more superhuman radio. Thank you for being here today. Please share the show. I asked you every day to share the show. Have you, maybe you have, and if you have thank you, but if you haven't help the show and help somebody else gain the knowledge that you have. [01:49:00] By sharing the show.

[01:49:00] Okay. See you tomorrow. Thanks a lot. .