0:00 That's what we call it, the ribeye effect. But ultimately, you can just look it up on Google. Any anatomy physiology book will show you that fat slows the absorption of insulin. And any type 1 diabetic will tell you that yes, anytime they eat a high fatty food paired with a form of glucose, uh, then they they get high blood sugar. So, everybody understands why macaroni and cheese will make you fat, right? It's just it's a fat food. Every everyone knows that you eat more macaroni and cheese, you get fat. You produce a lot of insulin from macaroni and cheese. Ribe eyes, for example, have the same effect. So, they're really high in saturated fat or, you know, any meat that's high in a lot of fat. So, if if
0:46 um meat breaks down to glucose, like we all know it does through gluconioenesis, you're still getting glucose from that meat you eat. Not to mention, if your body starts eating all of this meat, you have your glycogen stores. So, a lot of people don't consider this piece. And your glycogen stores have about 1,200 um calories in glucose stored in your liver and muscles. That's where your glycogen stores are held. So, meat breaks down really nice and slow over time. And the amino acids get turned into glucose. you know, a lot of them do. 70% of the amino acids you eat get turned into glucose. And so you're turning that
1:33 part into the glucose and then you're eating all the fat that goes with it. Now, the other thing the keto and carnivore people miss is that fat also gets stored as fat. Fat on that you eat will get stored as fat. And everyone wants to say, "Oh, it doesn't fat doesn't make you fat." It can. It can, but not as much as a higher fat food. And this is the part where everyone gets confused because they're like, well, why are the vegans so skinny? They eat so many carbs, right? So, why are they so skinny if they eat so many carbs, but they produce a lot of insulin? They're missing the fat piece. This is the big thing. Most vegans don't they don't eat saturated fat for one thing, and they don't usually eat high fat because most vegan
2:19 foods are lower in fat. So, unless they're junk food vegans, but um this is the piece where everybody gets confused at and and the fat is really critical. Now, we need fat. We need good healthy amounts of fat in our body. We can't live without fat. It is necessary as much as protein is necessary. But if you stop and look at the wild and you look at wild animals, you will see that wild animals don't have a lot of fat on their body. And if we were eating meat for 140,000 years before we selectively bred plants and we were eating just meat and those animals didn't have the enormous amounts of fat on their body like pigs, cows, and
3:05 chickens do, domesticated pigs, cows, and chickens. And we were eating wild game hunting it. Then um we know that if that's the case, then that's probably what we thrived on was those leaner animals. And yes, we did eat fat. We probably, you know, broke open the bones and ate the bone marrow and we did eat the organs and we ate, you know, pretty much the whole animal. But here's the deal. Anybody who's watching this will know if you have hunted, if you are a hunter or you are a hunter's wife, you will know about the fat on wild animals. It does not taste good. Some of it is like shoe leather, you can't even eat it. It's so
3:51 connected with the connective tissue on that animal, you literally cannot is like chewing on a bone. It's so dense in collagen and fibrous materials that you can't you can't break it down even with your teeth. So, we would eat as much as we could, but the other part is it it didn't taste that good. The fat on wild animals doesn't taste that good. Okay? And and I've eaten a lot of wild game in my life. My dad is a hunting and fishing guide. I I grew up on grass-fed beef. So, we ate a leaner version of beef, and the fat on the grass-fed beef isn't like the fat that you get on regular beef. We ate elk, we ate deer, we ate, you name it. Fish, all kinds of it. And guess
4:38 what? We did not prize the fat on those animals cuz the fat doesn't taste that good, nor do they have a lot of it. So, um, I look at that and I think this is why we get fat on fat. Nature didn't provide us with all that fat to eat. It just didn't. So, we get fat on it. This is how the bears fatten up. They go eat the salmon. They literally pick all the fattiest pieces off the salmon to fatten themselves up and they leave the like the fish meat part behind. So we we are living in a domesticated world that now resembles a circus. That's what I that's what I call it.
5:24 It's like a circus. And we have clown food. And the clown food is selectively bred plants that were not in the wild that were made to grow huge huge amounts of sugar. And selectively bred animals, which I call um Sesame Street animals, which are the cows, pigs, and chickens. and they're all producing huge amounts of fat on their body. And this fat is highly inflammatory. It's omega-6 fat. It's highly inflammatory. And we're storing it as fat. It's slowing the absorption of insulin down in our body when we eat it. So, so we're overproducing insulin. Anytime you overproduce insulin, you can't get into ketosis. Insulin is the gatekeeper for your fat cells. It sits on your fat cells. It will not allow you to burn your fat for fuel, which is how
6:11 nature intended it to be. But if you have too much insulin, you're never getting into your fat cells. So, it's it's one of those things that when you know, you know, Jesse, when you know from a type 1 diabetic and you watch it happen repeatedly, you can repeatedly do it over and over and over again. Watch his blood sugar go up from a ribeye. you start start really understanding how insulin works and how your blood sugar works. So the keto carnivore community, they think, "Oh, fat doesn't make you fat because it doesn't produce an insulin response and insulin is the hormone that makes you fat." They're not wrong, but they don't understand those two factors, which is one, fat will make you fat. It will get stored on your body as fat.
6:58 And two, the um the insulin effect of protein paired with with fat. Protein paired with fat. It will cause an insulin spike. Now, am I saying don't eat fat and protein together? No. Absolutely not. Eat it just like it came to you. But instead of just eating chicken thighs, eat the whole bird. Okay? Instead of just eating ribe eyes, eat the tenderloin, too. eat the whole cow. Don't Don't narrow yourself to ribe eyes, bacon, and butter and expect to get super slim. Now, some people can, but the majority that I've seen cannot and they come into my program and
7:44 they're super upset because they they did carnivore and, you know, they didn't lose the weight like they expected and or they did keto and they didn't lose the weight like they expected and so they get in and after, you know, some of these girls have been doing carnivore for two years and they can't budge an inch and they come in primabad, they learn how insulin works And literally in 3 months they're down 25 lbs. They that they couldn't budge for 2 years eating nothing but meat. And these girls are strict. They don't [ __ ] around. They're really serious about it. They're like, I I'm doing just this. They're not cheating. So, um it's incredible to know that you have power over it because a lot of people think that it's just their genes,
8:32 you know, it's their bad genes or diabetes runs in their family. Well, [ __ ] We all must be freaking cousins then because diabetes is running in everybody's families. Cancer is running in everybody's families now. So, we can't use that excuse anymore. We have to look at our diet. >> Okay, I want to make sure I understand the physiology here. So, there's the two different pillars when it comes to fat. The first one being saturated fat specifically, but too much fat in general affects insulin. We produce too much of it. And you gave that example there, Tom, where his blood sugar stayed spiked off a ribeye for was it almost a day? >> Yeah, it was into the next day. We couldn't get it down overnight. Yeah.
9:17 And we can repeat that. We've repeated it several times and it it stay it'll stay locked in. It depends on how fatty the meat is. Like if he ate a whole ribeye with all the fat and a little p of butter on top, yeah, he'd be destroyed until the next day. Like for example, you know, meat breaks down to to sugar over time slowly, slowly over time. And fat can stay in the bloodstream for a long time. That's why they tell you to fast if you do a cholesterol test because saturated fat can stay in your blood bloodstream for a long time. So if you eat, you know, if you have half and half creamer in your coffee in the morning, you go for your um you know, your blood test for your cholesterol, you're going to it's going to show with high cholesterol because that fat is going to be in your bloodstream. So fat can stay in the bloodstream for a
10:03 long time and that meat can get broken down in your gut for hours. And so the meat is getting broken down and taken to the liver. Those amino acids taken to the liver and turned into glucose and that's slow. But then you have that all that fat that's just gunking up the bloodstream that's really slow and it creates for high blood sugar for hours. And when you have high blood sugar for hours, your body has to double down and get the insulin out there. So it's just more and more and more insulin. >> Okay. Okay. The other piece I wanted to ask about that you mentioned in general a lot of people don't think that fat can
10:48 lay fat down on the body. Is the mechanism there the same or is there a different mechanism other than the insulin blocking? >> That's a good question and I [clears throat] feel like Dr. Ben Bickman would be able to answer that more better than I would. I can just tell you what I see in general in my um you know experience with working with 6,000 women now is that it it's not the same it's not as big of an impact as eating carbs with fat but you know considering that the vegans can get really skinny and people can get really skinny going vegan I think it's a pretty good um amount of fat that's getting stored as fat. Now, what goes
11:34 into your bloodstream? I don't know. Some of it will stay in your gut, you know, um, some of it will get excreted out your stools. So, I think it all dep depends on absorption, you know, it's it's kind of bio-individual in that way. I think everybody is different for how much fat they eat, how much do they then convert into fat or store as fat. I think it's probably different for everybody. And then if you have the insulin factor factor with it, oh yeah, you're going to be doubling down on making your fat cells bigger. But this is why keto people think, well, you know, fat can't make you fat. It's because fat doesn't make you really produce insulin by itself. Fat eaten alone. So, for those people who are doing fat fasts and they're doing like just butter or just eat butter or, you
12:19 know, the back in the old keto days and in the 90s or the early 2000s when you would eat, you know, coconut oil and you would just do coconut oil and get your um MCTs [clears throat] in and make all these ketones, right? You know, that the thing about that is is why don't you just want to burn your own body fat? Why do you want to make ketones from medium chain triglycerides? Here's the deal is you you're not going to get fat doing that really because you're not producing enough insulin, but you're also not going to really get into fat burning either because you're burning everybody else's fat. You're burning the coconut's fat, you're burning the cow's fat, you're not burning your own fat. The other piece I want to highlight here that other people do talk about, but
13:05 you're bringing more emphasis is the amino acids and the gluconneogenesis. I find in the keto world maybe 5 10 years ago people talked about that more and that being something to be aware of if you can't get into ketosis but I think the number you shared was 60 or 70% of those amino acids are made into sugars >> and I think a lot of people in the keto and carnivore world often forget about that. >> Yes, they do. And you know what I've noticed is it it's not free. So these bodybuilders and the way I've been able to figure this out is again Tom's blood sugar is the perfect example. So you know meat will get broken down to glucose even if you're not needing it
13:51 to. So if even if you're eating carbs it can still get broken down to glucose. Now I think it's probably less. I have no idea. I don't know if anyone's ever studied that. It's a question I have. I think it's probably less, but some of it is still getting broke down to glucose for glycogen, especially with these bodybuilders who are, you know, have a lot of muscle on their body and they require a lot of glycogen. Um, yeah, they're going to they're going to try to make as much glucose as they can to keep that that glycogen filled and to keep that muscle um having its glucose needs met. But if they can switch and get fat adapted and burn ketones for fuel instead of just being sugar burners, then um they do much better. They're seeing this. There was a um podcast uh
14:37 Thomas Dauer just did one actually with I can't remember his name now and they did the longest keto study. Have you seen this? The longest um it was the >> I know who you're talking about. Andrew Cutnik, I think. Yeah, >> he's a previous guest to the show. I didn't watch it, but I believe I saw it in my feed. >> Oh, is he? Yeah. Yeah. Okay. So, yeah, I just watched that. I didn't watch yours. I'll have to go back and rewatch it. I thought it was really interesting. But, um, their performance doesn't change, you know, being fat adapted and being into ketosis. Um, it didn't change their performance. So, I don't know why these guys just insist on being loaded with carbs. I I honestly believe, and you've had Dr. Dr. Shan Omera, my friend on I know it's their gut is making them crave the sugar and they just can't break the
15:23 addiction to the sugar and so they use excuses like oh I feel like [ __ ] well yeah you do for a few days when you stop eating carbs and you have to switch into fat adaptation but you know like it's better than developing insulin resistance you know and they're seeing all these guys develop insulin resistance and and um having metabolic dysfunction now because they're eating so many carbs carbs and so much glucose and it's because it's they're just loaded with insulin. >> If we're talking about the same guy, same interview, he's a type 1 diabetic as well. >> Yes. Yes, he is a type 1 diabetic. Correct. So, he's able to track it, too. And it it's it makes it real clear. It it literally dissolves the argument. There is no
16:09 argument when you look at a type 1 diabetic's lifestyle and their blood sugars and how much insulin they have to give themselves and their A1C. You can't argue it. Especially when you have a whole group of them saying, "Yeah, it's the same." I get all kinds of type 1 diabetics in my program and they're like, "You're right. You're right." And mostly they're attracted to me because they know when I say something like, "Yeah, ribeye spikes your blood glucose to 300 and keeps it there overnight." For type 1 diabetics, they're like, "It does it to me, too. So when you have that many people saying yes, that's how it works. You can't argue with it anymore. It just is the way it is. >> Well, you're definitely bringing a new piece to the puzzle with this ribeye effect. Nobody else is talking about it. I'm intrigued by it. What you're saying
16:54 makes sense and I'm excited to see this go out into the world and get other people's opinions because it's a radically different paradigm than most are talking about. >> Absolutely. Yeah. And you know, there's always going to be the outlier that's, you know, the type 1 diabetic that says, "Oh, my blood sugar doesn't do that." You know, there's always going to be someone, you know, that that doesn't happen to. But we're looking at majorities. We're looking at large groups of people. So, yeah, I I hope that people can, you know, hear what I say and just keep listening. Just keep listening to the message. You know, there's so many people out there talking about it right now, the carnivore community. And now, I'm not the only one. You know, like I said, Dr. Ben Bickman, he's great. He's out there, been trying to talk about it, you know, and it's just it's just getting people
17:41 to understand that I mean, I guess it's more or less trying to help them to to um want to have a better life because there's a lot of people out there that don't want to have a better life. They they're just stuck and they're like, "Well, I just I just want to keep drinking my Mountain Dew and, you know, eating my corn dog." That's what they want. That's a lot of America and they don't want to change and it's sad. So my whole mission is try to get women to the ones that want to change, the ones that are there that are like, I really am trying, you know, they tried the keto, they tried the carnivore, and get them and the guys too, you know, to help them um figure it out and to help them learn how their bodies work for the first time
18:27 in their lives so they know what to do for the rest of their lives. It sounded like other people in your program have had a similar ribeye effect, but because your husband is type 1 diabetic, anything different with his metabolism, that could be a variable here, too. >> What do you mean? >> Well, just being a type 1 diabetic, we're focusing in on this ribeye effect and this insulin response. >> Mhm. Have you brainstormed any other variables given his metabolism is different? That could be part of the picture here. >> He's a dude. He's got more muscle on his body than women. You know, he's got testosterone. Testosterone makes muscle. Estrogen is fat promoting, right?
19:14 Testosterone is muscle promoting. So he, you know, yes, I consider all of these things, but um, you know, my biggest consideration was doing it myself when I did exactly what he did for weeks. And it was about six weeks actually, and I dropped 13 pounds in six weeks doing exactly what he did, exact ate exactly what he ate. And I can outeat Tom most times, like I have a really good appetite. And so I would eat the exact amount of meat he would eat, the exact amount of veggies he would eat, the exact thing, the exact plate and I would move when he moved. I did all the things he did to keep his blood track sugar in check. And I dropped 13 pounds and I was in the best health I've ever been in in
20:01 my entire life. So at that point, you just kind of got to go, okay, it's probably going to work the same for everyone. And it does. It absolutely does. You just have to you have to understand how insulin works first. That's the number one thing. And if you understand how it works, then you can figure out how you need to live your life based off of that. >> If you enjoyed that clip, you're going to want to head over here and catch the full episode. I'll see you over there. >> The reason my program is so different is because I target insulin. Most people today are overproducing insulin. They're eating foods that are triggering a high insulin response and they're loaded with insulin. Insulin is the master fast hormone.
