00:03:20 · Daisy Wolf
[00:03:20] S2: I I have saw you right about running this experiment. And it's kind of the opposite of what we've been told recently, which is balance your glucose only have sugar, add protein and fat.
00:03:30 · Justin Mares
[00:03:30] S1: Yeah. A 100%. I mean, I am, like, increasingly of the opinion that we just lose a lot when you sort of try and, like, over optimize on one specific metric. But I think that, like, over optimizing and say the human body should never have glucose spikes seems just like incorrect to me. If you look at how any tribe basically has existed, people have a desire for sugar, for carbohydrates, for all these sorts of things. And I did a ketogenic diet. I started a keto company several years ago. And I think that keto, like, I found was very effective for a while. After a period of time, it like kind of impacted my life. And so I think that if you are not working to lose weight, or you're not dealing with metabolic dysfunction, or other sorts of things, I think that eating fruit is like especially fruit, honey, like totally fine and probably very good for you. So I try and do it earlier in the day, and then I'll get a workout in ideally between eleven and 2PM. And then for the rest of the day, I'm sort of like on on calls, doing work, whatever. Another big thing that I did recently is I got a treadmill desk, which I strongly recommend. It's really, really amazing and has been a great way to get anywhere extra between four and five thousand steps a day. I kind of try and walk after every calorie that I consume. It's, again, it's super easy on the treadmill desk or just like all internal calls that Truemed, I basically take on the phone, like walking around the office or my house. And so that has actually been a very, very useful thing and I think something that is a very easy upgrade to make generally.
00:05:02 · Daisy Wolf, Justin Mares
[00:05:02] S2: What do you eat for lunch on an average day? [00:05:04] S1: Yeah. So normally, it is... It's one of two things. It's either like ground beef, often what's called like an ancestral blend, so with organ meats blended into it. So that plus carrots and then often a side salad or side vegetable, and maybe maybe some fruit if I'm feeling like it. So that's sort of like a standard lunch. And then, again, potentially like an another bone broth. And then a dinner is normally like a higher protein, lower carb kind of thing. So like a fish and vegetables or ground beef and vegetables. I have a fair number of tacos and stuff like that too, just so it's easy to put together. But yeah, nothing like too too crazy. We just have, my wife and I have like very very high sourcing standards in terms of the foods that we buy. And that is where I put most of my energy, is just making sure that almost all of the foods that we bring into our house are, like, very, very high quality. Because I think that is, like, the most important thing when it comes to a lot of health and nutrition stuff. [00:05:59] S2: I've noticed you didn't say chicken, and I've seen you write before about some of the perils of chicken. Can you tell us about that?
00:05:59 · Daisy Wolf, Justin Mares
[00:05:59] S2: I've noticed you didn't say chicken, and I've seen you write before about some of the perils of chicken. Can you tell us about that? [00:06:07] S1: Yeah. So I think that the average American gets way too much of their caloric intake in the form of what's called polyunsaturated fatty acids, PUFAs. So pupas are the primary fatty acid found in a lot of seed oils. They're very high in nuts. They're like in everything, basically. And what's key is they actually... These pupas will... They make up a lot of the meat concentration in chickens specifically. So chickens have... They're monogastric. They have one stomach. So it means when they eat what they eat, it goes directly into their meat tissue, whereas cows have two, and so they basically can actually eat things like grass. They have a rumen, they process it, and it gets integrated in their muscle tissue differently. And so, in The US, most chickens are fed corn and soy almost exclusively. And so you have these chickens basically that have the muscle and fat profile of something resembling a seed oil. And so I think that, like, chickens basically, I think, used to be much healthier. I think that if you're trying to cut down on PUFAs, which I think is broadly just a very good idea, especially if you live in The US, eating chicken every single day, changing that is probably a very easy way to lower your PUFA intake and which I think has a whole host of benefits from an inflammation and other kinds of standpoint. But, yeah, I'd avoid it. Avoid it.
00:06:07 · Justin Mares, Daisy Wolf
[00:06:07] S1: Yeah. So I think that the average American gets way too much of their caloric intake in the form of what's called polyunsaturated fatty acids, PUFAs. So pupas are the primary fatty acid found in a lot of seed oils. They're very high in nuts. They're like in everything, basically. And what's key is they actually... These pupas will... They make up a lot of the meat concentration in chickens specifically. So chickens have... They're monogastric. They have one stomach. So it means when they eat what they eat, it goes directly into their meat tissue, whereas cows have two, and so they basically can actually eat things like grass. They have a rumen, they process it, and it gets integrated in their muscle tissue differently. And so, in The US, most chickens are fed corn and soy almost exclusively. And so you have these chickens basically that have the muscle and fat profile of something resembling a seed oil. And so I think that, like, chickens basically, I think, used to be much healthier. I think that if you're trying to cut down on PUFAs, which I think is broadly just a very good idea, especially if you live in The US, eating chicken every single day, changing that is probably a very easy way to lower your PUFA intake and which I think has a whole host of benefits from an inflammation and other kinds of standpoint. But, yeah, I'd avoid it. Avoid it. [00:07:22] S2: Oils, like, universally universally bad. Can you give us a few thoughts on that?
00:07:28 · Justin Mares
[00:07:28] S1: Yeah. So this is a... What I would say is a contested area. I think that the evidence is fairly clear personally. I think at the very least, even the people that are most pro see will say things that will agree that these are among the most highly processed things that you can put in your body. They're basically... If you think about what is a seed oil, it's extracting very, very small amounts of oil from a soybean or a sunflower or the canola plant. Think about soybean. Where is the oil in a soybean? You never eat a soybean. You're like, oh, wow, this is such an oily thing the way that you experience an olive or an avocado or something like that. And that's because there's barely any oil in that. Same with corn. There's not a lot of oil in these sorts of things. And so it takes something like the equivalent, I think, of ninety eight years years of corn to get five tablespoon of corn seed oil. And so what that means is because there's so little oil, they have to go through a very chemically intensive process to extract those small amounts of oil at very high heat to turn them into what we call a seed oil. There is this multi crazy step process to take something from corn or soybeans and turn it into the seed oil. Like, if you think about how you make olives, you pull them, press them, that's olive oil. That is not at all the process that we go through to make seed oil. And so I think that the evidence is quite clear that this process, in this process, these oils oxidize. They have a fatty acid and linoleic acid composition that I think is very unfriendly to human health. There have been a lot of studies where they've basically taken rats or other mammals, and they've swapped out sunflower oil for coca oil, and seen metabolic diseases basically go up inflammation, fatty liver disease, all these sorts of things massively go up. And if you think about, like, the average in I think it was 1970, soybean oil made up almost to 0% of the average American's caloric intake. We said we had much lower rates of obesity, inflammation, chronic disease, things like that. Today, the average American gets 20%, almost 20% of their total caloric intake in the form of soybean oil. And we have this record chronic disease crisis. And so I think in a best case scenario, you could say these are highly processed things that are maybe okay to not.