0:00

Thank you for joining us tonight. This is John. I'm Carnivore Backwoods.

0:03

I appreciate you showing up

0:03

tonight for our live stream.

0:06

This is Carnivore Life. Today we're going to have on

0:08

here Randy, the ground beef guy.

0:11

Let me pull him in here. Randy, how you doing tonight, bud?

0:14

Hey

0:15

man, doing great. Glad to be with you tonight.

0:17

Outstanding. Outstanding. Randy I appreciate you being on here.

0:21

I appreciate you taking some

0:21

time to spend with us tonight.

0:24

We're going to, be just going over your

0:24

carnivore journey and talking about it.

0:29

And then we'll be taking

0:29

questions from the audience.

0:32

And let's see here. We'll give a few minutes here

0:33

for some people to join in here.

0:36

We got, who's your carnivore? Hello, buddy.

0:38

How's it going? Mama bear Lynette.

0:42

She says, hi, Randy. Hey, Mama Bear!

0:45

Nice to see you at KPL.

0:47

Hope you're doing well. Outstanding.

0:52

And then of course, sometime before

0:52

we got here, a carnivore truck was

0:56

in here trying to harass me and

0:56

call me Daddy Butter again, but

0:59

he's the he's the Butter Trucker.

1:02

Just make sure everybody in the trucking

1:02

world knows that he is the Butter Trucker.

1:06

Trucker.

1:10

I'm going to try to stay

1:10

away from getting a nickname.

1:13

Yeah.

1:18

Do you know the story behind that? Yeah, I saw it.

1:21

Yeah. All right.

1:26

We're getting a few people in here, Randy. So we'll go ahead and go Randy.

1:29

Like I said, I appreciate you being on the channel. And this is all about you.

1:33

So we want to hear your story. So give us a backstory on dealing

1:35

with your weight and health,

1:39

over the years, other diets, what

1:39

are, whatnot that you've been on?

1:43

All right. Yeah. I feel I don't know if there's ever

1:46

been a time that I could ever remember

1:51

that I've been at a, maybe once since

1:51

I was a child that I, and when you go

1:58

back to being a kid, that age range,

1:58

I've always been a bigger guy, I always,

2:04

felt like I've been somebody who's been

2:04

picked on about weight most of my life.

2:10

And family same kind of day at

2:10

mom and dad, both overweight.

2:15

And so even at a young age,

2:15

dieting introduced to dieting

2:20

at a young age, always, there's,

2:20

I can remember conversations.

2:26

I can remember some vivid conversations

2:26

as a kid with my dad, and just riding

2:33

in the car in the backseat and saying,

2:33

Hey, can we stop and get some ice cream?

2:37

And I, I remember one specific time

2:37

where my dad, he just, he got mad.

2:41

He said, son, you don't want to, you don't

2:41

want to grow up and be overweight like

2:46

me, and I think of that often, but but

2:46

all, yeah, just trying all those diets.

2:53

You, the, I remember getting those

2:53

there seemed like there was one.

2:56

The first diet I remember

2:56

was something that.

2:59

Had something to do with a mail

2:59

some kind of mailing type thing.

3:04

Can't remember. It was about that time. Do you remember the I'm trying

3:06

to think of what they called it.

3:11

It was

3:11

weight Watchers or No,

3:13

it wasn't Weight Watchers. It was more, it was a fad before there

3:14

were computers and that kind of thing.

3:20

It was some kind of fad

3:20

type diet even back then.

3:24

But. I remember doing those ones where

3:26

you would do it like for seven

3:29

days, you would have it might be

3:29

a couple of eggs for breakfast and

3:34

a saltine cracker is a real weird.

3:36

And then the evening time would be

3:36

vegetables and like two hot dogs.

3:42

It was a real weird type diet.

3:44

I'm not familiar with that

3:45

one, but it's supposed

3:45

to lose like 10 pounds.

3:48

And seven days or something,

3:48

and it usually worked.

3:51

You're probably going to lose 10 pounds.

3:53

Yeah, it was a

3:53

real extreme low calorie.

3:56

It was definitely under

3:56

a thousand calories.

3:59

Wow. But all that kind of stuff, slim, fast,

4:00

man, you name it Atkins, low carb, I

4:06

always felt like the lower carb type stuff

4:06

was successful, I felt like it did feel

4:12

somewhat better on doing those type diets.

4:16

I guess fast forward up to

4:16

about 2009, my dad, he he got

4:21

diagnosed with renal cancer. And I remember.

4:26

Again, one of the last conversations I

4:26

had with him was, man you got two, two

4:31

daughters at that time, they were both

4:31

very young, he was like, man, you need

4:35

to try to lose it, for him, that was one

4:35

of the last things he told me, so that's

4:38

always stuck in the back of my mind, but

4:38

it's just always been a struggle and yeah.

4:46

Up and down, back and forward,

4:46

lose some, did a shake type diet.

4:51

We're out for several days, like 70

4:51

something days, nothing but liquid protein

4:55

shakes, lost about a hundred pounds.

4:59

Did that a diet when I was about 18 or

4:59

19, I got to about the smallest point

5:04

that I'd ever been at as adults about 220.

5:09

It was the smallest point I ever got to,

5:09

and that, that came with just cutting out,

5:13

it was less than a thousand calories a

5:13

day, and I did a lot of exercising during

5:19

that, but, at that age, you're 18, 19,

5:19

you can, you can do a lot more at that

5:25

age than you can, now, but, so anyway

5:30

so I'm sorry to hear about

5:30

your dad and the cancer and stuff.

5:33

And I lost my dad at 52 when he was 52.

5:36

My dad was 62 and my mom as well.

5:38

My lost my mom to cancer at 62. So

5:41

my dad had, had a heart attack. He was overweight for a good portion

5:43

of his life too, and it led ultimately

5:49

to, heart failure and a heart attack

5:49

and, I said he was 52 and I just turned

5:54

49 here just a couple of months ago.

5:56

So I'm pushing closer

5:56

and closer to that age.

5:59

And

5:59

it's amazing. Now you start thinking about, Hey,

6:00

I want to make it, I want to make

6:03

it past the age of my parents made,

6:04

yeah, it starts becoming reality

6:04

as you get closer and closer to it.

6:09

So yeah, I feel for you there,

6:09

but it's a struggle and I've

6:13

struggled with my weight. Since I was a kid, up to about the time I

6:15

was probably, I don't know, 12, 13 years

6:20

old, I was pretty skinny and active.

6:23

But after that, well at 13,

6:23

I shot up to six foot two.

6:27

I was the tallest kid in school,

6:27

but then I just packed on

6:31

the weight something fierce. And I got morbidly

6:33

obese, there for a while.

6:36

I have no idea what my total weight was. It was probably much higher than I

6:38

am, or was when I started this diet

6:42

to tell you the truth, but I wouldn't

6:42

even have weighed myself on the scale.

6:45

I was so embarrassed

6:45

with myself at the time.

6:48

So I, I understand the struggles of

6:48

being a kid and being overweight and

6:52

being, people trying to pick on you. Now, when you go to six foot two,

6:54

the picking on you slows down a

6:57

little bit because I suddenly became

6:57

bigger than everybody else there.

7:01

I know what you mean.

7:03

Yep. I lost my dad, like I said, of course they

7:05

were both big, mom and dad he had done a

7:11

couple of crazy diets too, lost a bunch of

7:11

weight and then gained it back, the same.

7:15

It's a. Almost like it's an hereditary type

7:16

thing, but now his cancer, I believe he

7:21

was a Vietnam veteran, and I think it

7:21

was more related to, he was an artillery

7:25

in the army exposed to Agent Orange,

7:25

so I'm thinking possibly that no doubt

7:31

it probably connected in some way,

7:33

absolutely. Absolutely.

7:37

So you made it to the air. How old are you now?

7:39

I'm 50. You're 50? Yep, 50.

7:43

You've been in a long struggle like me. We've been dealing with weight off and on.

7:46

I got down to probably

7:46

about 230, 240 in 2012.

7:53

Yeah. And then Got put on some statins,

7:53

some, some high cholesterol.

7:57

I actually changed statins. I was on Lipitor before, which

7:58

wasn't really bothered me.

8:01

And then they switched me to

8:01

Simba statin and I started getting

8:04

bad muscle cramps and I ended up

8:04

putting all the weight back on.

8:08

And I've really struggled since then,

8:08

until recently to get my weight under

8:12

control until I found carnivore. So how'd you find carnivore?

8:15

What's the story on that? Yeah. So

8:18

let me let me back up just

8:18

a little bit before we get there.

8:20

So in 2013, I've, as was

8:20

after the the liquid diet that

8:26

I've got down to about three. I don't know, 310, 315 on that

8:28

diet in 2013, started piling it

8:35

back on and ballooned up to my

8:35

top weight, which is 479 in 2013.

8:42

So January of that year, I had

8:42

the vertical sleeve gastrectomy.

8:46

I didn't, so I shouldn't, I don't know.

8:49

Back of my mind, I probably should

8:49

have known, anybody out there

8:52

that's watching this tonight. If you're considering.

8:56

a weight loss type of surgery. It's not a quick fix.

9:01

It is in some ways, but if you don't

9:01

change your eating habits, you're going

9:07

to gain it back is what's going to happen. You're going to gain

9:10

some of it back anyway. So I was 470.

9:14

I lost about a hundred pounds

9:14

with that vertical sleeve.

9:18

I may be looking back on it. They, the other option was the gastric

9:20

bypass, which in the back of my mind.

9:25

Which this is what tells me I

9:25

wasn't ready to do it to start with.

9:29

The back of my mind was if I get that

9:29

gastric bypass, that's going to cut

9:33

out all sweets for me altogether. That was the main reason I said

9:35

I wanna still be able to have

9:38

a suite every once in a while. So that ultimately became the downfall.

9:44

So I gained some back. I got back up, 4 34, like I said,

9:45

was the beginning of this year.

9:51

Fast forward, the carnivore site, Dr.

9:55

Barry and those guys, they came out. I watching them before they

9:57

had a thousand subscribers.

10:02

I seen, I don't know how I got hooked

10:02

up in it and started watching what he

10:06

was talking about and just following it. And I dabbled with it a

10:08

few times here and there.

10:12

Never really fully committed to doing it.

10:17

But I attribute that to not

10:17

getting in a group a support group

10:21

type of people like we've got a

10:21

couple different ones on Facebook.

10:24

But, in different places, but Sean,

10:24

the intentional carnivore, he's the

10:30

guy that it really inspired me to to

10:30

really dig in and and go for it and

10:35

give it try to give it at least 90 days.

10:37

I've never done 90 days on it. So I'm at 144 days now.

10:42

And to be honest, I haven't been perfect.

10:44

But I'm down 66 pounds from 434, so

10:44

I'm at 368 now and I feel better than

10:53

I ever have and I'm not, wanting to get

10:53

something sweet is not there like it was

11:01

even like with Atkins, like the carnivore.

11:03

I think that's the, that's been

11:03

the trick to, to staving off

11:08

the sweets and things like that.

11:10

So far, but yeah, so how I got to

11:10

it was just, yeah, just seeing Dr.

11:16

Barry, then Kelly Hogan, Sean Baker.

11:18

I think there's a couple other guys

11:18

that I haven't heard of mentioned a lot.

11:23

That Mark Bell, I don't know if

11:23

you ever seen him him and his

11:26

brother, they they were lobbying

11:26

for a carnivore type of lifestyle.

11:30

And I think even when they were doing that. That that thing for the carnivore movie

11:32

or whatever that Mark, actually I saw

11:38

him chime in on something there that

11:38

he wanted to be a part of about it and

11:41

know if anybody knew who he was when

11:41

he chimed in, but so yeah, it has been

11:47

around been watching it but yeah, Sean,

11:47

he's the, man, how could you not be

11:53

inspired by what he's done

11:53

is inspiring man in so many ways.

11:59

I love Sean dearly and

11:59

he's very inspiring.

12:02

He's inspiring on his spiritual journey. He's inspiring on his carnivore journey.

12:06

And I I have nothing but

12:06

respect for that man.

12:09

The connection that we had

12:09

was we actually, the Bible college

12:12

that he graduated from is actually

12:12

the same one that I graduated from.

12:18

10 years prior to him, so I saw that

12:18

he was a graduate there and that's

12:23

when I reached out and said, Hey,

12:23

man, tell me a little bit more about

12:26

what you're doing and went back

12:26

and forth a little bit with him.

12:30

But so here I am today in it,

12:30

but man, I've been watching.

12:36

I know any of the people in the group

12:36

here, that's follow Kip, he's been

12:39

struggling here lately, old carnivore Kip.

12:42

And with the just going off plan and

12:42

I'm trying to he reminds me so much of

12:48

me cause so many times, man, it would

12:48

just be like, ah, it's just one meal.

12:52

This is one, I don't

12:52

know, pint of ice cream.

12:57

And then it it's never just one though.

13:00

It always spirals into a day

13:00

and I'll start back Monday.

13:04

Then it's, I'll start back

13:04

the first of the month or man.

13:07

Thanksgiving's coming up now. I'm going to. Might as well kick it all January 1st,

13:09

and then it gets in a, so I've tried to

13:13

set, Sean said something in one of his

13:13

videos one time about setting boundaries.

13:17

So I've tried to set some boundaries. I'm not going to eat any sweets.

13:21

Now I've I've had some pickles,

13:21

some dill pickles and some salads.

13:27

And I think I saw where mama

13:27

bear had asked about what

13:30

we had for supper tonight.

13:32

Yeah. We'll go back and answer your

13:33

questions here in a minute, but yeah,

13:36

but so anyway And

13:36

I'm trying to get back in.

13:39

I want to because I have slipped

13:39

a little and had some vegetation,

13:43

I guess you'd call it some veg. I'm trying to change it back up again.

13:48

I'm trying to get back into it all meat.

13:51

Let me ask you this. When you were eating wrong and you

13:52

were getting fat, did you not every

13:55

once in a while eat something healthy? That's true, and you still got fat, right?

14:00

The opposite is true too, right? You can eat, you can be on a healthy diet

14:02

and every once in a while slip up and eat

14:05

something that maybe or maybe not healthy.

14:09

I mean slipping up and eating a vegetable.

14:11

If it's green beans, probably not

14:11

going to problem, bother you, a potato,

14:16

probably not going to bother you. As long as you only eat one, right?

14:21

But if you sit down and eat

14:21

a whole plate full of French

14:23

fries that'd probably be bad. So there's limitations, there's amounts.

14:28

And then it's a matter. I tell people you are

14:29

what you think you are.

14:34

And if you think you're a

14:34

failure, you'll be a failure.

14:36

And if you think you're a winner, you're going to be a winner. And a lot of people, they

14:39

use this terminology.

14:42

I cheated on my diet today. I'm sorry. This isn't a video game.

14:45

There's no cheat codes. You're just simply eating,

14:47

you're fueling your body.

14:50

And so what I tell people to do is

14:50

it's a treat, I, it's, my birthday.

14:56

We went out to dinner and we went

14:56

to the, to a Chris roof steakhouse,

14:59

which have you never been there? It's a really nice steakhouse. I've been there.

15:02

Yep. It's, it comes at a pretty hefty price, of

15:02

course they did the whole birthday thing.

15:08

The wife told him it was my birthday. Put it in the.

15:10

In the in the in the reservation. So they had the whole table and they

15:12

had a little sprinkle of the things that

15:15

said happy birthday all over and all

15:15

this okay, yeah, I'm a 49 year old man,

15:19

it's not exactly my thing, but okay. They brought me out cheesecake.

15:23

I'm in carnivore for six months.

15:26

Do I eat it or do I not eat it? You know what? I ate it, did I feel guilty about it?

15:30

No. I just said okay, that was my treat.

15:33

I deserved it. I'm 49 years old.

15:35

I've been on this planet for

15:35

49 revolutions of the sun.

15:38

Then why not have a

15:38

piece of, a cheesecake?

15:40

Now, if I got up the next morning

15:40

and wanted more cheesecake,

15:43

that would be a problem, right? And so that's where I

15:45

start drawing the line. Okay, I ate that, but I'm not

15:47

going to eat it again tomorrow.

15:50

I may eat it again next

15:50

year for my birthday.

15:53

But, I want to make sure that, that

15:53

I'm not slipping back down that road.

15:57

Now, on the other side of it, if you,

15:57

my thing with me, and I guess I should

16:02

qualify that is, I don't eat, I didn't

16:02

eat a lot of sweets in the first place.

16:07

I ate a lot of carbs. I didn't eat a lot of sweets.

16:11

So I'm not really, I don't

16:11

have an addiction to sweet.

16:15

I just ate a lot, mostly with soda.

16:17

My biggest drawback in my diet

16:17

was Mountain Dews and Coca Cola.

16:21

I drank all my calories and then

16:21

some every single day, I can remember

16:25

back when, back in, 20, 30 years ago

16:25

where I was drinking two or three

16:28

liters of soda a day, two liters.

16:32

The big bottles. So I was drinking six, I get, I

16:33

said liters, but more like six

16:36

liters, cause those, each one

16:36

of those is two liters of soda.

16:38

And I was drinking two or three of those a day. So that's four to six liters of soda.

16:42

That's a lot of sugar

16:42

that I was consuming.

16:45

I've weaned myself off of that

16:45

stuff for a while, soda was my big,

16:51

thing to, that I had to deal with. And now all I drink is, bottled water

16:58

treats are okay, but it's a mindset.

17:00

You got to tell your mind,

17:00

this is a treat, not a cheat.

17:04

This is something I'm doing. For this moment, not for the rest of

17:06

the day, not for the rest of this week,

17:11

cause that's what people get into. And, and I don't, I'm

17:12

not preaching to you. And I struggle with it.

17:15

Heck I just fasted for the

17:15

last couple of days and I was

17:18

driving around yesterday, out. Doing my sales job.

17:21

And every time I passed a McDonald's or

17:21

a Wendy's, my brain's going, you could

17:26

stop there and get some hamburger patties. And I'm like no.

17:28

I'm literally having an internal fight

17:28

with myself in my own head going,

17:33

no, I'm not stopping and getting

17:33

that, but in my mind's going, but.

17:36

But yeah, you could. Nobody will know. I'm like, No, I'm not stopping.

17:40

I got things to do. I'm on a fast.

17:43

I'm doing this for my health. And I, it becomes a battle

17:44

and we all deal with it.

17:49

Don't ever put yourself down for it. Just understand.

17:52

Okay, move forward. How do we get?

17:54

How do we learn from

17:54

what we did yesterday?

17:57

Yeah, I think I heard Dr. Barry say if you're gonna do

17:58

something that's off plan, off

18:02

of carnivore, do something in the

18:02

same, do keto or something low carb,

18:07

keep ke on carnivore with

18:07

kevo, cheat on Kevo with keto.

18:11

Yeah. Yeah. That kind of thing. The big thing is keeping it whole, not

18:13

processed foods, not something with

18:16

a bunch of garbage in, because those

18:16

are the things that are going to cause

18:19

you the most damage in the long run. So you want to stay

18:21

off the processed food.

18:23

You want to stay off the fake fats.

18:25

Yeah, typically, like you

18:25

said, though, that, if you, Taking

18:30

it as a treat and not a cheat. Now, my historically, if I would

18:31

eat the piece of cheesecake or then

18:39

I would want the rest of the whole

18:39

pie, the next day or until it's gone,

18:43

so that's been my history, but I'm

18:43

trying to, trying to change that.

18:47

I can't eat just a couple of M& M's. I want the whole bag and I

18:48

don't just want a snack bag.

18:51

I want a big

18:52

bag of them. That's a difference between a

18:53

moderator and a somebody that

18:57

has to completely abstain from it

18:57

because you got an addiction to the

19:00

sweets, and that's a real thing. And I recognize that, like I said,

19:02

I wasn't really addicted to sweet.

19:05

So it doesn't have the same effect

19:05

on me that it has on some people.

19:10

And that's not putting anybody down. That's just the reality of where we're at.

19:13

Everybody's different and you

19:13

got to listen to your body.

19:17

Yeah, so we're going to admit my wife. I think I told you, we

19:19

talked to her a while back.

19:22

I was on one of your round tables. Me and my wife, we are celebrating

19:23

our 25th wedding anniversary coming

19:26

up in November and congratulations.

19:29

Thank you. We're going on a four day first time

19:29

ever on a four day cruise, so I'm

19:34

rambling around in my mind about that.

19:37

I'm thinking I'm talking to myself like,

19:37

okay, so there's going to be galore

19:41

everything you want to eat, but I know

19:41

there's also going to be otherwise.

19:46

Okay, let me prepare

19:46

you for it, all right?

19:50

You're going to have access to all

19:50

kinds of stuff that's off diet,

19:53

but you don't have to eat it. There's going to be so much of

19:55

the proteins and stuff there

19:58

that you're probably going

19:58

to consume quite a bit of it.

20:01

And you're going to think that you did

20:01

well and you're going to get off the

20:04

ship and you're probably going to have

20:04

picked on, picked up 10 or 15 pounds.

20:08

Don't sweat it. You had fun.

20:11

You enjoyed yourself for,

20:11

for the three or four days.

20:14

It happens to everybody. I don't care who gets on there

20:16

and what they think they're doing.

20:19

You're going to get on that ship and

20:19

you're just going to consume a lot.

20:23

Even if it's carnivore, you're going

20:23

to consume a lot, and you're probably

20:28

going to consume a lot of dairy. You might get the pizza at night and

20:30

just eat the cheese and the, in the, and

20:33

the toppings off, which, you know, the,

20:33

I don't know what ship you're going on,

20:36

but I was on carnival and every night

20:36

the pizza place was open, so you'd go out

20:39

there at midnight and get yourself pizzas. They were making fresh there.

20:43

Yeah, it's a good ship.

20:47

So don't beat yourself up that if you

20:47

come off the ship and your scale goes up.

20:54

It's just going to happen is you could

20:54

probably try to starve yourself on there

20:57

and still come off the ship because you're

20:57

on the ship, there's the stress of it.

21:01

There's all the things you're doing,

21:01

you're going to, your hormones in

21:04

itself are going to cause you to

21:04

bulk up some water and a lot of your

21:08

weight is probably just going to be

21:08

water weight, and you're going to

21:10

come off there and within a couple of

21:10

days, you're going to shed all that.

21:14

If you don't get it

21:14

stuck in your head, yeah

21:17

my thinking going into it

21:17

now is that I'm going to try to

21:20

document everything that I have

21:20

and and, that thought came up

21:24

because, again, I hate to go back.

21:26

I, we're all following the different

21:26

ones on here, just following Kip's

21:29

deal and Larry and and Cassie from

21:29

carnivore quest, one of their latest

21:33

things is they've challenged him. You might've seen it to a

21:35

five day challenge to try to

21:38

help him get back on track. So I'm jumping into, I'm going to,

21:40

I'm going to do what they're doing and

21:43

that's documenting for the next five

21:43

days, everything, which I do that a lot.

21:47

Anyway, I just don't post it. But I'm gonna, I'm gonna take

21:49

a picture of everything that

21:52

I eat over the next five days. Now, what I may do is if I can continue

21:53

that, is get on, when I get on the

21:59

boat, document everything that I have

21:59

on the boat, it's probably going, if

22:03

they got filet mignon every night,

22:03

that's probably what I'm going to have.

22:06

I like filet

22:09

all right, insider tip. Okay. The first time you're on a cruise

22:12

and they cut and they serve you

22:14

dinner and you order all I want

22:14

the lobster and the steak, right?

22:18

They bring you out this little bitty

22:18

lobster and this little bitty steak

22:21

and you're like, oh my goodness I'm

22:21

gonna starve to death on this ship.

22:24

They don't care how many you order So you

22:24

tell them I want five lobsters and three

22:29

steaks, you know what they're gonna bring

22:29

They're gonna bring you five lobsters

22:32

and three steaks and I know that sounds

22:32

like a lot but these things are small

22:36

just take that into consideration when

22:36

you're ordering your dinner and they're

22:38

bringing out the food from down below,

22:38

they'll bring you whatever you want.

22:42

And you can leave the sides to the

22:42

side and all those things away.

22:46

Okay.

22:49

So with the nights that

22:49

they're, they got, lobster is good.

22:51

If you like lobster, and of course

22:51

they'll have, they're probably have

22:54

ribeye and stuff like that, but it'll

22:54

be, it won't be a big chunk of ribeye.

22:58

It's going to be a little, a little

22:58

dollop of ribeye or a flaming yawn.

23:02

So you'll want two or three of them

23:02

to get yourself a decent meal going.

23:05

But the great thing is you can

23:05

just build the meal you want.

23:08

You can look at it and you can say, Oh,

23:08

over here, we got steak and lobster.

23:12

And over here, we got some chicken

23:12

and over here, they got, you got

23:15

hamburger with a patty and say,

23:15

bring me one of each of those.

23:19

And then you just take out all

23:19

the carnivore and eat it and you

23:22

leave all the garbage behind. All

23:25

right. Good advice. I'll take your word on

23:27

it. That's good advice. For sure. I'm, I think we're, I think

23:29

we're four days shy of being on

23:33

our next tier for Carnivore and

23:33

I'm planning to do another trip.

23:36

We haven't gone, or not

23:36

Carnivore, for Carnival.

23:39

Yeah. We we did a whole bunch of cruises a few

23:40

years ago and we, since 2020, and all

23:45

that, we just haven't been on a cruise,

23:45

but we're thinking about it for 2024

23:48

when we celebrate our 25th anniversary.

23:51

Excellent. Take care. Let's let's back up to the comments

23:53

here and look for questions.

23:57

Anybody that wants to ask Randy

23:57

or myself a question, please

24:00

put some cues in front of it. I'm going to be looking forward

24:02

or looking forward to those.

24:05

And we'll, we're going to do some

24:05

shout outs to a few people here.

24:08

Of course we got the butter trucker. We'll say hi to the butter

24:10

trucker and mama bear.

24:13

We appreciate you being here. Kate C.

24:16

Thank you. Rick's in the house.

24:18

The man, in Florida with his

24:18

iguanas known as Stanity.

24:22

Renee is here. Outstanding. Who else we got?

24:29

Johns, how are you doing tonight?

24:32

Simpsons. Is that how you say

24:34

that? Simpsons?

24:37

Yeah, Simpson I wasn't gonna try to

24:37

butcher it, so I was trying to skip it.

24:42

Let's see here. There was a comment here I wanted to go

24:43

back to, and it's one that I commented on.

24:48

Here it is. That's outstanding, man.

24:52

I'm glad you tried it. It's what I do every morning.

24:55

I have two cups of coffee every morning

24:55

and we we we whip up the whipping

24:59

cream in there first and then pour the

24:59

coffee on it and I absolutely love it.

25:03

So I'm glad it worked out for you. And I don't know if you're whipping

25:04

it or not, but heavy whipping

25:06

cream in your coffee is the bomb.

25:09

All right. Do you stress any of the, some of the

25:09

people talk about the stuff that's

25:13

in that heavy whipping cream or you

25:13

just get whatever they have, but I

25:16

don't stress the little things like

25:19

that. I tried but it's so hard to come up with

25:19

organic whipping cream and I consume

25:24

so much of it that I'm just like, it's

25:24

really hard to be 100 percent clean

25:30

on this diet and I know some people in

25:30

the comments are probably like, it's

25:34

just something that you you got to make

25:34

a decision on what, where you're what

25:38

battlefields you're going to die on, and

25:38

I'm just not, I'm not whipping cream.

25:42

Isn't the one that I want to fight

25:42

over right now, because it's got a

25:45

little bit of this, the sickening

25:45

agent in it that everybody says is bad.

25:49

And I don't doubt that it is, I'm

25:49

sure it is bad, but it's not one that

25:53

I can just deal with paying extra

25:53

for and then struggling to find it

25:57

because it's just so hard to come by. I

25:59

like it, but I quit with the

25:59

I just do coffee and butter now,

26:03

pretty much in the morning times.

26:06

I there's a place up the road

26:06

here that if I can get it, I can buy.

26:10

Pretty much, it's pasteurized, but it's

26:10

a locally raised farm pasteurized cream.

26:17

That's about as close as you can

26:17

get to raw milk around here legally.

26:21

And I could get it there, but the price

26:21

on it is so expensive and I consume so

26:25

much of it, through the week putting in my

26:25

coffee every morning and my wife's coffee

26:28

and my daughter's coffee, I don't know. It's one of those things.

26:32

I'd like to be a cleaner, but at the same

26:32

time, my pocketbooks can only go so far.

26:39

All right. 95 days lost 21 pounds so far.

26:42

Congratulations, sir. As Dr.

26:44

Berry would say, huzzah. Let's see here.

26:48

Mama Bear says, congratulations, Randy.

26:51

That's wonderful weight loss. I'm so proud of you.

26:54

Thank you. And see, we got Cindy.

26:58

Hello, Cindy. How are you doing? Hoosier says, I hope Kip's back

27:02

on the wagon and stays there.

27:06

Me too. It's a struggle. I had Kip on my channel last week and

27:07

right after he, he was having his, his

27:13

first bout of going off diet, there...

27:16

And since then he's spiraled out

27:16

of control and that's a shame,

27:21

but I think we've all been there, I

27:21

watch kit man, I see so much of myself in

27:25

him because I've been up and down so many

27:25

times and let something like he mentioned

27:29

something about, getting an argument. With your wife or something, letting that

27:31

kind of derail you and say, the heck with

27:35

it, let's go get a half gallon ice cream

27:35

and have to have a big time, but you got,

27:39

and that comes back to emotional

27:39

eating and emotions can play havoc

27:43

on, on your ability to overcome,

27:43

when you started eating, cause you're

27:48

emotionally upset or, something's driving.

27:51

If there's a

27:51

reason to eat man,

27:51

emotional, you name it.

27:54

I can I promise you, I can

27:54

come up with a reason to do it.

27:59

I like this comment from

27:59

Hoosier says that there's a

28:02

difference between feeding your body. And feeding your addiction.

28:06

Absolutely. Absolutely.

28:09

Let's see here. And I guess recognizing that is

28:10

the main thing, if you can hone in

28:14

on that, recognize the difference. That's where you feel that

28:15

you're making progress in,

28:18

and he says no one is perfect. If you go off plan, just

28:19

have to get right back on.

28:24

One off plan meal leads to want

28:24

more than you need to stay away.

28:28

Otherwise you're good. Yeah. So that's, you have to identify it.

28:32

Okay. I can do this and I can get away

28:32

with this or I could do this and I

28:36

spiral out of control, so I better

28:36

not do, I'm better not do this.

28:40

I think Cindy, I think

28:40

I met her at at Keto pollute.

28:43

I think she was on my team for name that tune. We had a up there, they had

28:45

a, one of the nights was a.

28:48

So good to see

28:49

everybody here. Somebody said that in there. I saw a comment about you were,

28:51

a master at name that tune.

28:54

I

28:55

worked in radio for about 30 years. So I got a little bit of, a

28:57

little bit of background on them.

29:00

So

29:02

Mama bear, that is

29:02

exactly what those are.

29:05

They are. Fake fats and your body

29:05

needs fat to build itself.

29:09

And just think that your whole

29:09

entire body is built from all those

29:13

fake fats you've been consuming. And, and your body's being rebuilt

29:14

now that you're on carnivore.

29:18

And that's why we, our skin gets clear,

29:18

we start, our skin gets healthier

29:22

because, we're off the fake fats and we

29:22

don't look like plastic dolls anymore.

29:27

You look at the, there's

29:27

that one vegan on there.

29:29

He, I don't know his name, but

29:29

he takes 122 supplements of,

29:34

a day or something like that. And he's convinced he's

29:35

going to live forever. Not only does he look like a walking

29:37

vampire, but his skin looks like plastic.

29:41

It's absolutely insane. Let's see.

29:46

Oh, there's a question. I knew I saw a question here somewhere.

29:49

All right. Are you planning on keeping

29:50

up with your walking?

29:56

Yes, I and I was telling, I

29:56

think I was telling you, John, before

29:59

we got on here that I I started

29:59

doing something a little different.

30:03

I went back and binge watched. If you've never watched this guy's

30:04

videos, it's worth he, I'm not sure

30:09

I've seen things that he may not be

30:09

alive, but Butter Bob, does that,

30:12

have you ever seen any of his stuff? He's alive.

30:15

Is he alive? Okay. He's from your way. I think so.

30:18

He hasn't done any videos in a long

30:18

time, but he taught he's, there was 1

30:22

video that talked about, he referenced

30:22

a book and about walking in the morning.

30:28

1st thing when you get up. So I started doing that and I'm telling

30:29

you, I feel so much better and it seemed,

30:35

it seems like the, when I would walk. Intentionally in the evening time that

30:37

it would affect sleeping patterns for me.

30:42

But since I get up now I do, I'm doing

30:42

30 minutes, sometimes 45 minutes of

30:46

the morning on the treadmill, which I

30:46

don't like, I don't like the treadmill.

30:51

I wish I could get outside more,

30:51

but which I do when I'm at home,

30:55

I've got a place where I, in my

30:55

neighborhood, I can walk, but.

31:00

It just seems like that makes so much

31:00

of a difference to how I feel the

31:03

rest of the day and how I'm sleeping. I feel like I'm sleeping

31:04

better because I'm doing that walk in the morning time now.

31:09

It's good for your soul. It's good for your mind.

31:12

It's just good for you. Especially if you're out there in

31:13

the sun and you're getting the sun.

31:16

You're getting the walk in the fresh air. It has all kinds of benefits for

31:18

your stress, for your anxiety, for

31:22

your things going on in your life. It's just a great way to to

31:24

declutter all the garbage in you.

31:27

And I've

31:28

signed up for a 5k.

31:30

I actually, a buddy of mine, he's going up

31:30

to Mayberry in Mount Airy, North Carolina.

31:35

For a 5k in a couple of weeks. And I remember when Kip was walking

31:37

and doing this jogging thing, he was

31:41

talking about wanting to get to a 5k. And I was like I might

31:42

not, I can't run one.

31:45

I don't know if I'll ever run. I'm, maybe one day I don't.

31:49

I've heard people, some people say

31:49

that running is not good for you.

31:52

It's better, I'm 50 years old. I'm thinking walking, let's just stick

31:54

with walking, but I can walk the 5k.

31:58

And this past Sunday. This past Sunday afternoon,

32:02

I said let me just see if I

32:05

could do that without stopping.

32:08

So that's what I did. It's about 3.

32:10

2 miles. So I set out, I think I did it

32:12

in about an hour and 15 minutes

32:16

is what it took me to do it. So I can do, which I didn't

32:17

know before, I can do a 5k.

32:22

So I signed up for it. So we're going to go up there

32:23

November to Mayberry and do that.

32:28

That's not far from,

32:28

that's not far from here.

32:30

And when is this? It's

32:32

November the 11th, I believe

32:32

in Mount Airy, North Carolina.

32:37

Yeah. You could jump on 40 and get over

32:37

there to a pretty quick from where

32:40

you are. I would imagine. Saturday the 11th.

32:43

Yep.

32:45

It's 35 to sign up.

32:48

Yeah. Come on down, man. I

32:51

might just, if I can make it up

32:51

there, I don't want to see this weekend.

32:55

I told my wife and I

32:55

said, Hey honey, let's go up to,

32:59

we're going to go to Mayberry. I said, you can be there

33:00

and take my picture when I

33:02

come across the finish line. So we're going

33:06

to do that. If I can if I don't have anything

33:07

planned today, I'll have to go look at

33:10

my calendar, but I may try to do that.

33:12

I may, because that's not far from me. I'm not that far up the

33:14

road, from North Carolina.

33:16

Yeah. Look up, I think,

33:16

look up Mount Air, North

33:16

Carolina five K, November 11.

33:20

That should, you should be able to find it. You

33:22

Google that all remind

33:22

me at the end of the stream

33:25

and I will, I'll dig into it. All right, so you got

33:28

started on a carnivore.

33:31

You've been doing carnivore now for,

33:31

what'd you say, about six months?

33:35

144 days, whatever that is.

33:40

Yeah, you're pushing five

33:40

months, four and a half, five months,

33:44

and you've lost how much weight? 66.

33:48

66 pounds, and you're

33:48

probably feeling a lot better.

33:52

I'm telling, I tell people. I feel better than I've, I think I

33:54

feel better than I've felt and I can't

33:58

remember when and matter of fact,

33:58

I was, I know you, you said part of

34:02

what your job is involved in sales. A lot of what we do, our company, they,

34:04

we take doughnuts a lot of times to

34:09

our customers right out of the gate. So I was at Krispy Kreme this morning,

34:11

get some doughnuts for customers.

34:15

And I was talking to the lady in there. I was like, I said, I used to be,

34:17

this would bother me to come in here,

34:21

but it doesn't bother me anymore. I did tell her that there is one

34:24

particular Krispy Kreme donut that

34:28

they did a couple of years ago that if

34:28

they come back out with, I may have to.

34:34

I may have to veer off carnivore for a

34:34

couple of days and a half, but it was

34:38

a lemon glazed type and it had a South,

34:38

I want to say sour, but to add a lemony

34:46

sweet lemon, sour type of taste to it.

34:51

And to me, it was the hands down.

34:54

It was the best Krispy Kreme

34:54

donut that they've ever made,

34:57

but they only did it one time. So that makes me think

34:59

that it did not do well.

35:02

So maybe they may not

35:02

bring it back like a really

35:04

good treat.

35:05

But I told the girl in there, I was

35:05

like, look, I said I've told her, I got

35:09

started breaking down the carnivore to her

35:09

and she's that sounds pretty interesting.

35:12

There should, I told her, I said, I'll be

35:12

back through this way in about a month.

35:15

I'll, you can see my progress.

35:17

There's not a, there's not a

35:17

waitress or a waiter in East Tennessee

35:21

that, has served me that hasn't got a full

35:21

ear full of carnivore because it's comes a

35:25

conversation, I posted that clip that, the

35:25

kidnappers, return me because I wouldn't

35:30

shut up about the proper human diet.

35:32

Yeah, my kids give me a hard time

35:32

because, it's what we're, when we're at

35:35

a restaurant, I'm like if it's, they got

35:35

hamburgers or something, I'm like, Hey.

35:39

What if I want to get an extra

35:39

patty or two and just no, no bread.

35:44

And most of the time they've

35:44

got to go back and ask somebody

35:47

if, they can do that, which

35:47

like last night I had five guys.

35:53

And I got the double bacon

35:53

burger and that added patties.

35:58

The patties are 2. 50, but they make you buy

35:59

the whole sandwich first.

36:02

And then it's 2. 50 additional for it.

36:05

Yeah, it's about, they used to do just

36:05

solo patties, which would have been 2.

36:10

50 a piece. Four or five. Of those five guys burgers is,

36:12

and they don't cook in any oils,

36:16

everything's they don't put salt on

36:16

it, but I'm always carrying some,

36:20

Redmond sea salt to put on my stuff,

36:20

but it's still, when you're still,

36:27

not a bad deal, at the end of the day,

36:31

yeah, absolutely. If you have beef, I think it was you

36:33

that gave me the trick for McDonald's.

36:37

Yep. Yep. And I have that on my

36:40

phone, so you pull it

36:42

up in the app now. And so you

36:44

go there, you order it and then

36:44

you give them the code and then it

36:48

saves it in your phone as an order. And then you can always reorder it again.

36:51

So that, that's nice when I want

36:51

to do the McDonald's thing, but I.

36:54

I've been trying to avoid that place. I've been trying to avoid McDonald's and

36:58

Wendy's. I wish Wendy's could could get it in

36:59

their app like that, but they've not,

37:03

and it's, that's been a challenge. There's sometimes you go into Wendy's

37:05

and the people, man, I've had one

37:08

person, they got the manager up there

37:08

and they're like, I'm sorry, we can't

37:12

figure out how to ring up solo patties

37:12

by themselves, but most Wendy's can do

37:17

it. McDonald's has been my

37:17

only struggle for me.

37:19

I went to McDonald's and they

37:19

rang it up as steak patties and

37:23

I ended up paying more for it. And then I went to one and I went

37:25

to the McDonald's in Johnson city.

37:29

And man, they charged me like 3

37:29

a Patty or something like that.

37:33

It was just absolutely ridiculous.

37:35

It's nice that you can look on

37:35

your app now though, and you can see

37:39

before you go in what the, cause it'll,

37:39

mine'll adjust it, we've got like where

37:44

I live at in Florence, South Carolina.

37:47

There's three or four McDonald's there. I can click on the edit button on the

37:49

location and see which one's cheaper.

37:53

And there's one in our town. That's a buck and a quarter for

37:55

a large quarter pound baddie.

37:59

Cool.

38:01

Not a bad deal. So that, that works as

38:02

perfectly into my next question.

38:06

Tell me about your your

38:06

YouTube channel name.

38:09

So yeah, basically that

38:09

it came up, I was trying to think

38:13

about what I was going to call it. And my mom, cause I loved hamburgers

38:16

growing up, that's my thing, man.

38:21

Always been hamburgers. She called me Wimpy.

38:24

That was my, cause

38:24

Wimpy's the guy on Popeye.

38:27

If you remember the cartoon,

38:27

Wimpy was the guy that, he'd

38:30

just eat hamburgers all the time. I was like I looked up some

38:33

Wimpy type, Wimpy carnivore.

38:37

I was like, I don't know. I don't know if anybody

38:38

will remember the... That may not sound right, but

38:40

that's where it came from is

38:44

I guess my love for hamburger. And so I just thought ground

38:47

beef guy would be something

38:50

simple. The younger generation that's that have

38:51

been around for a while, I remember

38:54

Popeye, but I doubt the younger generation

38:54

would know what you're talking about.

38:59

But yeah,

38:59

I would probably I'd probably pick them. I'd probably.

39:03

I do love steak. Don't get me wrong. Filet mignon is probably my preferred cut.

39:07

I'm not as, there's a couple

39:07

of places I can get a ribeye

39:11

that I really like the ribeye. Yeah.

39:18

Stomaching the fat part of it. I know everybody, they preach the fat.

39:23

That it wigs me out a little bit. I don't know how to explain it, but I

39:24

still will, I'll stomach now stomach

39:29

it down some, but it still gags me

39:29

a little bit to eat some of that fat

39:33

like that. But yeah, it's a transitional thing

39:33

that you definitely have to work on.

39:39

Susie here says, what would you

39:39

say was the toughest part of

39:42

your transition to carnivore?

39:47

Probably just. I worked for Bluebell ice cream for

39:48

about three years and they come out

39:52

with a new flavor every so often,

39:52

just knowing that, I want to promote

39:57

them because I like that company.

39:59

I enjoyed working for them and I love

39:59

going and trying out the new flavors when

40:04

they come out and that kind of thing.

40:06

But I don't know, just, having to say,

40:06

you know what, I can't do that, man.

40:12

I've got a, I'm going to, somebody

40:12

said one time, you don't see a lot of.

40:18

Old people that are fat. So I met, I was at that point,

40:19

I've got to, I got to do something

40:24

and maybe eventually one day I

40:24

may be able to, have some, but.

40:31

Moderation, I can't do it at this point.

40:34

No, absolutely. I think the biggest thing

40:36

for me was cutting the soda.

40:40

Yeah. Because, soda was my crutch.

40:43

And I actually would go to the

40:43

soda machine, buy a soda, walk

40:47

back to, my workstation and

40:47

be like, Why did I do that?

40:51

It was such a force of habit. But then I would sit there with a soda

40:53

on the counter that it didn't even open.

40:57

And I ended up passing off to somebody

40:57

because I was just so in that force,

41:00

I have it that I would just go to the,

41:00

to the machine and get me a soda out

41:04

of it, even though I wouldn't drink it.

41:07

So that was a struggle for me. Let's see.

41:10

Here's a good point. John says the cruise ships are so big,

41:11

you can make your rounds and do steps.

41:16

And that's very true. We, there's you can just start

41:17

walking the laps and you can get

41:20

a lot of steps in and on a ship.

41:23

I'm definitely going to check it out. That's for sure.

41:25

I'm going to get, I'm going to

41:25

check every square inch of it.

41:29

Then you got going up and downstairs

41:29

and different levels and there's plenty

41:34

of places to get exercise, but like I

41:34

said, don't be discouraged when you come

41:38

back and you weigh 10 pounds heavier

41:38

than when you left, because it's most

41:42

of it's just going to be water weight. It's just going to be

41:44

the stress of it all. Trust me, you will be

41:45

stressed, to get on that ship.

41:49

Really? It's just so much to go through. You got to get through,

41:52

you're going on there. You got to check in.

41:55

You got to get your luggage. You got to follow all the rules.

41:57

You got to make sure you have your paperwork out. You got to do all this stuff.

42:00

And then you get to, you're

42:00

going to get on the ship.

42:03

And the first thing they're going to do

42:03

is funnel you all up to the Lido deck.

42:06

Which is where, guys, burger

42:06

shop is up there, which is good.

42:11

Cause you get all the burgers you want, so you'll be happy with the ground beef part of it.

42:14

There's a bunch of garbage on that

42:14

thing that you won't want to eat, but

42:17

there's going to be bacon, there's going

42:17

to be some really good stuff there.

42:20

And then you got to hang out there

42:20

for a while because you can't go

42:23

to your room because they're not

42:23

done cleaning from the last cruise,

42:27

literally when that ship comes in. They start, they kick everybody

42:29

off and they start cleaning and

42:33

so you can't get to your room,

42:33

your luggage is, is not with you.

42:37

You're just in a limbo trying to

42:37

wait for the ship to set sail for

42:40

you to be able to access your room. There's just all this stuff going on.

42:43

So it'll, the first part of it's going

42:43

to stress you out, then you're going

42:46

to be relaxed and, enjoy your cruise,

42:46

which will be nice and, and, the first

42:51

day will be a little bit, probably be

42:51

a little bit stressed, but then, the

42:54

second, third day you'll start getting

42:54

comfortable and then the cruise will be

42:57

over and then you got to get off the ship.

43:00

So there's the whole stress you got it, because they're literally just funneling you off.

43:03

They got to clean a ship. They got to get you off. So they got this plan in place

43:05

to get you off, but then you

43:09

got to go back through customs. You got to have your paperwork out.

43:12

They're just, there's a lot of

43:12

things going on there and, your body.

43:16

Is going to. Be a stressed a little bit,

43:17

it's just part of the game.

43:20

And so that stress will lead to

43:20

water weight and water weight

43:24

will lead to weight weight on

43:24

the scale, but that's not fat.

43:27

That's not life threatening. That's not something

43:29

that's going to kill you. It's just part of life.

43:33

So with it being just four,

43:33

with it being just four days, we

43:36

were, I think we're just going to

43:36

take a take carry on bags, like you

43:39

do on an airplane, that one bag.

43:42

My internet bumped for a second there. What did you say?

43:44

Go back and say that again.

43:45

With it being just four

43:45

days, I think we're just going to

43:49

take, each of us take a carry on

43:49

bag what you do on an airplane.

43:53

And

43:54

you can do that.

43:57

I won't have to check anything then, right?

43:59

You won't have to check any

43:59

luggage to make things better, but if

44:01

you buy anything while you're at port. So obviously

44:04

I'm, this was just, I think this one's just going to a moon, K, so I don't think, I don't

44:06

know if there's anything to buy

44:09

there or not. Oh, there's every port, there's

44:10

always somewhere to buy, right?

44:14

, all the, all those ports

44:14

are as tourist, traps.

44:17

They're designed to sell you stuff.

44:19

So there'll be all kinds of stuff there to buy. A lot of it's alcohol, so you probably

44:21

don't have to worry about that because

44:24

you're probably not going to be buying

44:24

alcohol but, there's a lot of gifts and

44:29

trinkets and this and that, and you got

44:29

to be able to get it off the ship too, so

44:32

you want to be comfortable carrying stuff,

44:32

so just take that into consideration.

44:36

Suitcases are nice to stuff

44:36

things in, when you're leaving.

44:39

Normally I check my baggage

44:39

in, but I carry my baggage out.

44:46

Okay. It makes sense. Yeah.

44:49

So in, I let them do it. Out, I do it because I want

44:51

to get all my stuff out.

44:56

All right, let's move

44:56

through some comments here.

44:58

We're we're 51 minutes into this. You good on time?

45:01

Because I want to go through the comments here real quick.

45:03

Oh yeah, man. I'm good. We can party all

45:06

night long, man. Okay. As long as I'm not, I don't want

45:07

to hold you up from anything.

45:11

Let's see. So this person says, how often

45:12

would you eat something like

45:14

lobster or fish instead of red meat? Do you consider it more of a

45:16

treat or a special occasion food?

45:19

Thank you. No, it's animal based.

45:22

You can eat it anytime that you want.

45:24

Obviously red meat, fatty red meat, red

45:24

meat with some butter or something like

45:29

that, it's going to be more nutritious. But I love having some salmon.

45:33

If I had access to lobster and it

45:33

wasn't so expensive I'd eat lobster.

45:37

It's good for getting iodine

45:37

into your system more naturally

45:41

than, taking a supplement. Cause we are, most of us

45:42

are lacking in iodine.

45:44

Any fish that you consume this,

45:44

that's wild fish is good for you.

45:48

I like go ahead. I'm sorry. No, go ahead.

45:52

I was going to say that I've done

45:52

the, that endless shrimp at red light.

45:56

Cause I'm on the road. I eat out a lot, but I do the shrimp

45:56

scampi and not get nothing else.

46:01

And then say, it comes out in butter. So I've eaten that till I can't

46:05

eat anymore. I like buying shrimp and

46:06

having it with my steak.

46:08

So a lot of, most nights I have

46:08

steak and, steak and eggs, the

46:12

wife will scramble up eggs. I'll have a steak, I'll have eggs.

46:15

I'll have quite a bit

46:15

of butter on top of it.

46:18

It's that I'm getting my fat. Cause I'm normally, my steaks

46:19

are probably a sirloin that

46:21

are, they're not overly fatty. And to get my, the level of

46:23

fat that I want in my diet, I

46:25

end up adding grass fed butter. But, Do you follow,

46:29

do you look at the

46:29

macros and stuff much?

46:32

No, I, no, this

46:32

is carnivore, not keto.

46:35

Yeah, okay. Yeah. I've never done it either.

46:38

Keto, everybody wants another macro.

46:41

Carnivore, my biggest thing is, for the

46:41

lack of a better way to describe it, if

46:46

you go to the bathroom and it's easy, or

46:46

if it's too easy, you've got too much fat.

46:51

If it's too hard, you've got too little fat.

46:55

Is it a bad thing to have too much fat?

46:58

No, but it'll make, it'll

46:58

just make you, easy in the bathroom.

47:03

I'm just being... Clean as I could be about that.

47:07

Yeah. It'll be a lot quicker and simpler,

47:08

but if it's, if you know that's where

47:12

the fat is, if you eat too much fat,

47:12

you're just going to crap it out.

47:14

There's no way around it. If you're not getting enough fat,

47:16

then you might get a little bound

47:18

up a little bit and you'll know it. All right.

47:21

But yeah, fish is really good for

47:21

you, and fish provides a bunch of

47:25

nutrients, mega threes there's a bunch of

47:25

different things that you can get there.

47:29

There's a lot of mega threes in beef, so you don't have to worry about not eating fish.

47:33

People like, steak, ribeye has more

47:33

mega threes than the salmon does.

47:37

You don't have to worry about your mega threes. And like this person said, seafood is

47:41

too expensive, so definitely a treat.

47:45

Yeah, I would, that's what it

47:45

comes down to is if I could find

47:47

it and it's cheap enough, I buy it. If it's not, then I don't.

47:51

Let's see. And what'd you get when

47:53

you went to Ruth Chris? 'cause I'm going in a couple weeks.

47:57

Oh, the ribeye.

47:58

You got the ribeye. Oh yeah, I got the ribeye.

48:01

So I've had 20 something ounce,

48:01

22 ounce, something like that.

48:06

It was, it, was it on my camera there?

48:09

It's, it was thick. Okay. It wasn't overly big, but it was a thick.

48:14

Juicy ribeye. No, I'm all right.

48:16

And it was good. I don't know if it was as good as

48:19

the price tag was, but it was good.

48:23

I'm supposed to

48:23

be going to one

48:23

up in Delaware that week.

48:26

The next time I go up there,

48:26

which is in a couple of weeks,

48:30

I bought better ribeyes at

48:30

the store and cook to myself and

48:33

enjoyed them more than I remember. Enjoyed that for a lesser

48:34

price, but it was good.

48:37

It was a nice treat. I always feel

48:40

like what I cook on my

48:40

grill at home or in the fry bed

48:43

at home is better than anything

48:43

I could pay for in a restaurant.

48:45

So I feel like I seasoned it right.

48:48

Or it's really bad, salt.

48:51

I'm. I don't know about you, but man I salt

48:54

everything big time. Yeah. Salt become if you think about it

48:56

on the standard American diet and

49:00

eating highly processed foods,

49:00

there's salt in everything.

49:05

Yeah. And when you go to a carnivore diet,

49:06

you, and you start eating clean, there's

49:10

salt on nothing unless you add it. And that's why we ended up craving

49:11

a lot of salt because you need it.

49:16

You need it for body function. You need it for electrolytes.

49:19

You need it for a lot of things. I'm a hunter.

49:21

I hunt deer. I put out salt and deer will search out

49:22

salt more than they'll search out food.

49:30

Because they need those, they need the

49:30

salts and the minerals in their diet too.

49:35

And I got camera proof of deer. I can, maybe I'll do a video on this

49:36

at some point where deer that were

49:41

half looked like they were starving and

49:41

we're unhealthy simply providing them,

49:47

a balance of salts and other minerals

49:47

I was putting out there, the camera

49:50

over weeks, you can watch their health

49:50

improve and their overall physique improve

49:56

because salts, a major nutrient that

49:56

everybody needs, especially if you're

50:01

a mammal Trini always good to see it.

50:05

Trini is one of my Trina, not Trini.

50:07

Trina is one of my first

50:07

fans, first subscribers.

50:10

She's always here and I do appreciate her.

50:13

All right. This person said 60, 66 pounds

50:17

is a huge less than five months.

50:21

Congrats, Randy. Absolutely.

50:24

You're doing great. That's what's telling him. I he's got, he's in five

50:26

working on six months.

50:29

He's at 66 pounds. I'm at eight months and 80 pounds.

50:33

He's not that far behind me.

50:34

Yeah, I was, there was

50:34

a few times, we all watch Sean.

50:39

So I'm like, I know don't compare

50:39

yourself to others, but I'm like, man,

50:44

it's hard not to, and you mean you

50:44

want to do the same thing he's doing.

50:48

Yeah, Sean set that bar

50:48

so high, it's hard to even

50:52

see it, he was intentional.

50:54

The intentional carnivore, he

50:54

did everything with intention

50:58

and it led to his weight loss. And if we had that intention,

51:00

we could probably do it too.

51:03

But, he's, he is the beast. If you watched him eat, did you

51:05

see that video he did where they

51:08

all ate eggs on the live stream? Yeah.

51:11

Oh my god. He was running that down

51:13

like it was a backhoe.

51:16

Fierce. Fierce.

51:18

Beast. Love him. I love him dearly.

51:21

He's a great guy. Yes, sir. Carney Block says you are

51:24

a great example, Randy.

51:27

Thanks, man. He's right there with us.

51:31

He's in there. He's getting in it pretty good now too.

51:39

Yeah, the trick is, McDonald's

51:39

either use the app or tell them you

51:43

want to order off the a la carte menu. Yeah, until you get the one that's

51:44

just I don't know where it's

51:47

at, and you have to tell them. I think it's under your breakfast menu.

51:51

I've discovered, at least what's

51:51

around here, that the button's hit

51:54

under breakfast for some reason. The add patty button

51:56

is hit under breakfast.

51:59

It's weird. Here's a reference for you.

52:04

I'll pay you tomorrow

52:04

for a hamburger today.

52:07

That's right. That's

52:08

wimpy. I'll gladly pay you tomorrow.

52:14

I love ribeyes from Trader

52:14

Joe's at 10 a steak.

52:16

That sounds pretty good.

52:19

I don't have a

52:19

Trader Joe's near me.

52:22

I've heard people talk about them though.

52:31

Karina says,

52:31

John, stop laughing out.

52:33

We're not letting you

52:33

become the cruise director.

52:36

I love to cruise and I haven't been

52:36

on one in several years, so I don't

52:40

know, maybe I'm biting at the bit. I was looking at that low carb cruise

52:41

in May of 2024 and, I'd love to do that.

52:47

It's an eight day cruise.

52:49

I think whenever I was at

52:49

keto blues, the two crazy keto

52:53

said they're going to do a cruise

52:54

coming up. That's the same one.

52:56

One is it the same last week

52:56

of May, the last week of May.

52:59

It's an eight day cruise. Low carb crews two crazy ketos are there.

53:04

Dr. Hampton is going to be on there.

53:06

There's a bunch of others. Yeah. I was looking at it last night.

53:09

I actually emailed them on it. I just don't know if I got the

53:11

funds to make that happen or not,

53:13

but it's a little more expensive

53:13

than, it's not more expensive just

53:18

to matter whether, I can swing the

53:18

money that direction or not, it was.

53:24

A two person room was, in the

53:24

16, 1, 700 range for eight days,

53:29

that's actually really good. And it's on a Royal Caribbean

53:32

ship, which I've never been on.

53:35

So that would be interesting to do too. Yeah, for sure.

53:45

Cindy says it took me 23 months to

53:45

lose just over a hundred pounds.

53:48

Maintain that for a little over a year now. Congratulations, Cindy.

53:51

That's awesome. Yeah, that is great.

53:56

That's inspirational for sure.

53:58

Not all McDonald's have a

53:58

la carte menus, unfortunately.

54:01

Yeah. To see it, thing about McDonald's,

54:01

they are franchise and the

54:04

franchise can choose not to do that. Yeah, that's true.

54:09

But I've ran into one or two of

54:10

those. Oh, too crazy key does it

54:14

all to doing their own.

54:17

Yeah, we just talked about that. I'm at the bottom of the comments.

54:20

If you got any more questions here,

54:20

we'll go a few more minutes and

54:24

then we're going to close this down. But if you got any questions for

54:26

Randy or myself, put some cues

54:29

there and pop them in the comments

54:29

and we'll gladly answer them.

54:32

We are sitting at, it looks like

54:32

13 in the stream at the moment.

54:38

So we appreciate you being here.

54:40

Okay. I see what you said that they're

54:41

doing one in January with no

54:43

speakers, just a fun type. Okay.

54:46

Oh, okay. Yeah. I think I saw that 1 too.

54:49

I think that was, yeah, that might

54:49

even have been on a carnival ship.

54:54

I was looking at that 1 too.

54:56

Like I said, we're

54:56

doing this 1 in November.

54:58

I would be down, I'm

54:58

not 1 for cold weather.

55:01

I would be down for the,

55:01

something like that in the winter

55:05

time going to where it's hot.

55:09

It used to be and, things

55:09

are not the same now after 2020.

55:13

But it used to be you could find a

55:13

cruise in December and January and pay

55:16

nothing, you can do a five day cruise

55:16

and get it for a few hundred dollars.

55:20

But now these ships are pretty

55:20

full, everybody seems to be cruising

55:24

now that they were stuck in their

55:24

houses for, the crazy year of 2020.

55:28

Yeah, true. So Randy, I think we've already answered

55:31

this, but I'm going to ask it again.

55:36

So who was your main

55:36

carnivore that inspired you?

55:44

Yeah, that's the main one.

55:46

It's hard to, I would guess I'm going to

55:46

say Sean is the one that really, help me

55:53

put it in gear but, all those ones that

55:53

we've talked about, I've been fought like

55:58

Ken Berry and Kelly Hogan and all those

55:58

start the stars of the carnivore world, I

56:04

guess you could say, are the but I'm going

56:04

to, I'm going to say Sean intentional

56:08

carnivore is the 1 that really. It really made me flip the switch and

56:11

say, this is, I'm going to go for it.

56:15

He's done it. I can do it,

56:16

so I'm such a humble man

56:16

and I appreciate him dearly, but I

56:20

don't think he realizes the extent

56:20

and the stretch and how widespread

56:25

his message has been to all of us.

56:27

Yeah, he's made a great impact. What a blessing.

56:30

And yeah, the impact, because

56:30

he's impacted your life.

56:33

Now you're impacting somebody else's life.

56:35

And that's just, that's

56:35

just a snowball effect.

56:38

And he's a great dude and I love him

56:38

dearly and he's humble and I don't think

56:42

he just really understands the true

56:42

effect that his move, his intention

56:47

on this has made on everybody else.

56:51

Hey, it's an exciting time, man. It's exciting to be a part

56:52

of what's going on here.

56:55

I wanna, I want us all to just, we

56:55

gotta keep getting this message out.

57:00

And And keep it going forward. Keep this team building up this,

57:01

to make a change in the world.

57:05

They're, they're, it's almost like

57:05

they're the government and everybody

57:08

else is trying to fight against us. They had that little, that

57:10

Harvard study that came out the

57:13

other day that how dumb was that?

57:16

That it,

57:17

that wasn't for us. You know who that was for.

57:19

You know what they did. Yeah, If you think about it,

57:21

why would you put this out now?

57:24

Why would you do this? So if you go back and actually read

57:25

the study, which I've done, and I've

57:28

looked at the press release and I

57:28

looked at, the information I, so what

57:33

was the motivation of doing this? You have to ask yourself because it's

57:35

us carnivores are just laughing at

57:39

him like this is the dumbest thing,

57:39

possibly anybody with a little bit of

57:43

common sense knows that eating red meat

57:43

doesn't jack your glucose level up.

57:47

So that's not running, you're

57:47

running you into diabetes.

57:50

It doesn't take a rocket

57:50

scientist to figure that one out.

57:53

So you go back and you look at this and

57:53

you're like, who was this focused at?

57:56

Who did they want to impact?

57:59

They wanted to impact the

57:59

people who were unformed.

58:03

And didn't know what was going

58:03

on and scare them because

58:08

fear controls the masses.

58:11

Fear always controls the masses.

58:13

Hitler knew that. Hitler did it to his country.

58:17

He controlled the masses by fear.

58:20

And that's exactly what that was. It was a way to throw out information

58:21

that they knew was garbage.

58:26

They knew the information was garbage

58:26

and they knew it was going to get

58:29

disbunked by everybody out there.

58:32

But then those people

58:32

that it was focused on.

58:37

aren't listening to the people

58:37

that we're listening to.

58:39

They're not listening to the people

58:39

that are going to despunk it.

58:42

They're just hearing that in the news. The news said this causes diabetes.

58:48

Red meat causes diabetes. And these people who don't know and aren't

58:50

informed and aren't educated into what's

58:55

going on in the world they're going to be

58:55

scared and they're going to believe that.

58:59

And that's the motive and the means behind

58:59

it because the rest of it was garbage and,

59:04

everybody, anybody might, a three year

59:04

old could just spunk, that, that whole

59:10

study because the whole thing's garbage. They didn't even do it

59:11

on questions from now.

59:14

The questions that they took and they did

59:14

the study on are from the 1980s and 1990s

59:19

on questionable surveys that were done.

59:23

What is that? 30 years, 30, 40 years ago.

59:26

It's just ridiculous. The whole thing is absurd and bizarre.

59:30

But if you think about it and who

59:30

they were focusing it on, it wasn't

59:34

for us that we're going to fight

59:34

against it and claim against it.

59:37

It was the people who are outside

59:37

that box that we haven't reached yet.

59:41

That's who that was focused on. That was to put, fear in people's

59:43

mind about going carnivore because

59:47

carnivore is a big movement. There's lots of people going carnivore.

59:52

I've moved people to carnivore. You've moved people to carnivore.

59:55

There's people in this chat room that

59:55

have moved people to carnivore and they

59:59

want to fit, put fear in everybody else

59:59

to keep you from being able to move people

1:00:04

to carnivore because sick populations

1:00:04

and easy population to manipulate.

1:00:09

No doubt about it. And that's a fact, and I'll stand

1:00:11

100 percent behind that comment.

1:00:14

I'm with you on that, man. For sure.

1:00:18

Let's see, looking at comments

1:00:18

here, looking to see if

1:00:20

there's anything I want to... I agree with Hoosier.

1:00:25

There should be some type of

1:00:25

legal cost to publishing articles.

1:00:28

It's criminal. It's absolutely insane.

1:00:32

And it's criminal. And, but, they get away with it.

1:00:35

If you look at the, if you look at the... All the research, the...

1:00:39

You go to your doctor and they

1:00:39

tell you that you gotta consume...

1:00:43

Fiber, you gotta have fiber in your

1:00:43

diet, that's the word I'm looking for.

1:00:46

But you go back and actually

1:00:46

read that study, you're like this

1:00:49

study doesn't say anything about

1:00:49

consuming fiber leads to anything.

1:00:52

The study, when conducted on

1:00:52

fiber, said that those people who

1:00:59

consumed a lot of fiber, and had

1:00:59

colon cancer, had less mortality.

1:01:06

So they, one, they consumed a

1:01:06

lot of fiber, two, they had colon

1:01:10

cancer already and they died less.

1:01:12

Those are, those is what the study

1:01:12

found that you can go read it yourself.

1:01:16

It doesn't say that consuming this

1:01:16

for a long period of time in your

1:01:20

life will reduce colon cancer.

1:01:23

It doesn't say anything about that. It just simply says that these

1:01:25

people who consumed a lot of

1:01:28

fiber had colon cancer, died less.

1:01:33

That's not what they put out at the doctor. The doctor tells you, you got

1:01:35

to have fiber in your diet. My doctor tried telling me when

1:01:37

I went in there you're going

1:01:39

to have to consume Metamucil if

1:01:39

you're going to stay on this diet.

1:01:41

And I'm like no. So anyways, sorry, got a little

1:01:44

passionate there for a second.

1:01:49

That's good, man. That, that study came out and

1:01:51

I was just like, what the heck?

1:01:54

That is the stupidest thing I've ever read. And I encourage you, your doctor

1:01:57

came, Barry put a video out on it.

1:02:01

Excuse me. Dr. Ken Barry put a video out on it.

1:02:05

Go into show notes, click on the links,

1:02:05

and follow the, follow it back and

1:02:09

actually read, the, one, the press, the

1:02:09

press release, because the press release

1:02:13

doesn't say anything that the press said. The press took it and

1:02:15

said, it causes this.

1:02:19

Press release says, it may cause this.

1:02:22

Those are two different words, right? May or will.

1:02:25

Will cause is implement made means

1:02:25

that it could possibly happen.

1:02:29

And then I like what dr. Barry said is if you go back to the

1:02:30

smoking Studies they did the risk

1:02:36

factor was like 20, 20 25 percent

1:02:36

risk factor That, you know, that this

1:02:41

could happen on this study that they

1:02:41

just put out that everybody's going

1:02:45

crazy about had a risk factor of 1. 5, 1.

1:02:50

5.

1:02:52

That's a big problem. That's the problem in our world today,

1:02:53

especially here in America, man, it looks

1:02:57

like he's saying there is no consequence.

1:03:00

You can lie. You can lie is all the day is long and

1:03:01

there's no consequences for your life.

1:03:08

Even at the highest level, they can lie.

1:03:11

Yeah. It don't matter. Olive oil's not olive oil.

1:03:13

You can go buy a hundred percent

1:03:13

olive oil, and and get, and

1:03:16

it'll say, the best olive oil. It'll be virgin, extra virgin, but

1:03:18

they can put up to 50% of seed oil in

1:03:23

it and get away without labeling it. 50 fricking percent.

1:03:27

Wow. Of your olive oil. Could be seed oil, soybean oil.

1:03:30

And they don't have to tell you that,

1:03:30

because they can get away with it in this

1:03:33

country because the FDA has given them

1:03:33

the grant, the power to do that people

1:03:37

look, people will look and say I'm going

1:03:37

to get grass fed beef or grass fed beef.

1:03:41

Doesn't mean that it was fed grass. It just means it was in a pasture and

1:03:42

was that it had access to some grass and

1:03:46

whatever else it was eating out there. But it doesn't mean it was eating grass

1:03:48

and grass fed in the Nevada desert.

1:03:52

I lived, 40 years in Nevada, you got

1:03:52

cheat grass out there and there's

1:03:56

cattle out there, and you got to

1:03:56

have one cow per 100 acres, that's

1:04:00

considered grass fed just like the cow

1:04:00

here in Tennessee that's sitting on

1:04:03

a half an acre that's eating grass. The grass here is a lot more

1:04:05

plentiful and a lot better nutrition

1:04:08

than the grass in Nevada, because

1:04:08

just by the nature of the beast.

1:04:11

Grass fed doesn't mean what

1:04:11

you think it means either.

1:04:14

And they use these words

1:04:14

interchangeably to make you believe

1:04:17

that you're getting something that

1:04:17

you may or may not be getting.

1:04:21

And I encourage anybody that, if

1:04:21

you want to buy grass fed, what you

1:04:24

really want is you want humanely

1:04:24

raised, you want to know your farmer.

1:04:28

Go get on a website, look up a

1:04:28

local farmer, find somebody local

1:04:31

that you can buy your meat from

1:04:31

and look them in the eye and have

1:04:35

a conversation with that person. And you'll know what you're eating

1:04:36

because that person's going to be

1:04:40

conversing with you just because

1:04:40

it says grass fed on a package.

1:04:44

It don't mean nothing. It's just like they're saying

1:04:45

sugar free on ice cream.

1:04:47

You know what you mean? You were talking about ice cream earlier.

1:04:50

Sugar free on ice cream doesn't mean

1:04:50

it doesn't have something sugary in it.

1:04:53

It just means it doesn't have sugar in it. It doesn't mean it doesn't

1:04:55

have dextrose in it. It doesn't mean it doesn't have

1:04:57

60 other freaking words that they

1:05:00

use for sugar that they can hide

1:05:03

it on. A lot of them say no sugar added.

1:05:07

There's not added to it. It's already got a whole bunch in it.

1:05:10

What do you mean?

1:05:10

Yeah. Yeah. You can't take a word, you

1:05:12

can't, they tell you, you can't judge a book by its cover.

1:05:15

You can't tell, judge anything by the

1:05:15

label that's put on it by our society.

1:05:19

You have to deep dive into it and

1:05:19

figure out what's actually the truth.

1:05:22

And that's the difference between us

1:05:22

and those who are just rolling, like

1:05:29

sheep with, with the herd, you got to

1:05:29

delve in, you got to figure it out.

1:05:33

You got to figure out what works for you. You got to listen to your

1:05:34

body and make it happen.

1:05:37

Randy, I'm sorry. I got on a rant there. Oh, that's good.

1:05:41

Let me get this back to you here. So Randy, give me some final thoughts.

1:05:45

Give me some, words, give me something

1:05:45

that you would tell somebody that

1:05:48

was just starting out on the diet,

1:05:48

just bring me around and then

1:05:51

I'll finish this out of here, sir. Yeah, I would just

1:05:54

say, if you're considering it

1:05:54

or even giving it a thought, try to

1:05:57

at least give it 30 days jump on it

1:05:57

and, whatever meat you can think of,

1:06:03

eat it until you're satisfied, don't

1:06:03

stress the, don't stress one or two

1:06:08

times, three times a day, whatever it

1:06:08

is, just eat until you're satisfied.

1:06:13

And typically what you'll find is

1:06:13

you're not that hungry very much

1:06:17

after you do it for a little while. And if I could if I could bottle

1:06:19

up how good I feel and give you

1:06:23

a big drink of it, then I promise

1:06:23

you, you'd want some of it.

1:06:27

Cause even at, I'm at 368 pounds

1:06:27

now, which I mean, that's still,

1:06:32

I'm a pretty good sized fella, but

1:06:32

I feel better right now, like I

1:06:37

said, that I have in a long time.

1:06:40

And so I just want to say, go

1:06:40

for it, see what the, if you want

1:06:45

to see what the hype's about. I'm not looking at it.

1:06:48

I'm not looking at it as a, I am looking

1:06:48

at it more of a lifestyle than a diet.

1:06:52

I don't see myself wavering from

1:06:52

this way of life from here on

1:06:58

out, this is where I'm, this is

1:06:58

the lane I'm getting in to stay.

1:07:03

And this is what I would encourage

1:07:03

anybody, even the, even if there's

1:07:07

lurkers out there that may catch his

1:07:07

video at a later time, I'm telling you, it

1:07:12

works. Outstanding, sir.

1:07:16

Outstanding. Absolutely.

1:07:18

I agree. 100%. Look, carnivore.

1:07:23

Let me start off by saying this. Me and Randy, we're not doctors.

1:07:27

Randy's, Randy's driving a truck

1:07:27

and I'm selling truck parts.

1:07:31

That's what we are. I'm a salesman and he's a truck driver.

1:07:34

That doesn't make us qualified in the

1:07:34

carnivore diet, to be doctors in it,

1:07:38

but we are qualified in, in, there were

1:07:38

experts at it because we've been doing

1:07:41

it for a period of time and we've learned

1:07:41

some things and we're just sharing our

1:07:45

experiences, and there's other good

1:07:45

people in here, like who's your carnivore

1:07:49

and other channels that are on here

1:07:49

that are doing things to help you out.

1:07:53

So find your tribe, find who you can,

1:07:53

you communicate with, and get there

1:07:58

and just, work through it, learn. Do your research, figure out

1:08:00

what works for you and your body.

1:08:04

And you'll find a way to do it.

1:08:07

Do you have to do a hundred percent carnivore? Probably not.

1:08:10

Can you do Ketovor and still do all this? My wife's lost 40 pounds

1:08:12

and she's Ketovor.

1:08:15

She's primarily carnivore, but she still

1:08:15

likes some vegetables from time to time.

1:08:19

She's lost 40 pounds. But also remember that fat,

1:08:21

in any form isn't the disease.

1:08:28

It's the sugar and the

1:08:28

carbohydrates that we consume

1:08:31

that cause this metabolic health. You can be as skinny as a rail and still

1:08:33

be metabolically unhealthy because of

1:08:38

all the crap that you're eating, so

1:08:38

it is really we all focus on weight

1:08:41

because a lot of us are overweight. But, even, even the skinny guy.

1:08:45

Can can be just as, as, near death.

1:08:47

I got a friend at work who, you

1:08:47

know, who had something, had

1:08:50

surgery recently for cancer and

1:08:50

stuff, and he's skinny as a rail.

1:08:54

It doesn't have anything

1:08:54

to do with your weight.

1:08:56

It has everything to do with your metabolic health. And that comes from eating,

1:08:59

a high carbohydrate diet

1:09:02

and of course the fake fats. So cut that stuff from your diet and

1:09:04

follow, the channels that you like.

1:09:08

I ask that you reach out and like

1:09:08

button, subscribe button to my channel.

1:09:12

I'm, as of the beginning of this video,

1:09:12

like 26 subscribers shy of a thousand.

1:09:17

I'm looking forward to hitting that mark.

1:09:20

Let's see here. I'm going to put this up.

1:09:24

Let me see here. I meant to put this up earlier, but we got

1:09:28

sidetracked and I forgot, so I apologize.

1:09:33

Let's see. Alright, there's Ground Beef Guy's

1:09:40

site, or his YouTube channel.

1:09:45

He's got his face on a

1:09:45

hamburger patty here.

1:09:47

That's, the best icon I've

1:09:47

ever seen right there.

1:09:52

Yeah. My kids laughed at that one big time.

1:09:56

He's got 627 subscribers.

1:09:59

He's got 51 videos out. He's got some great stuff.

1:10:02

He does a lot of walking. He's, he does some inspired stuff,

1:10:04

here's a little video for him.

1:10:10

Good evening everybody,

1:10:10

ground beef guy here.

1:10:13

I'm on another walk tonight on this day

1:10:13

22 of the October 20 23 step challenge.

1:10:20

I'm going to check in for a minute,

1:10:20

tell you what I'm going to do.

1:10:22

I've been thinking about something for a

1:10:22

while, I was watching Kip, Carnivore Kip.

1:10:28

Great stuff great channel.

1:10:30

Give him a give him a

1:10:30

subscribe, check him out.

1:10:33

If you're catching this on the

1:10:33

replay, go find his channel.

1:10:36

Give him a shout out. Tell him that you saw his

1:10:37

story and you were inspired.

1:10:40

I'm sure he would love to hear that. Absolutely.

1:10:47

Randy, I appreciate you, bud.

1:10:48

Yeah, man, I enjoyed it. Of course, it was nice to meet

1:10:50

you down there at the meetup.

1:10:53

Yeah.

1:10:54

I'm excited about that.

1:10:58

I'm really thinking about

1:10:58

that, that November 11th.

1:11:02

We need, we need to get together

1:11:02

and we'll do some, do a meetup.

1:11:05

I'm thinking about doing

1:11:05

a meetup in the spring.

1:11:07

I'm going to start working out the details

1:11:07

of that here, maybe in the pigeon forward

1:11:11

Sevierville area, something like that. Maybe get one of those one of the

1:11:13

places in the park, in the park, a

1:11:16

little group picnic area and invite

1:11:16

people in and we'll do some barbecue

1:11:20

or something and have something catered

1:11:20

in, I just have to figure out the

1:11:23

expenses of it and what, how to charge

1:11:23

reasonably so that everything's covered

1:11:27

and and everybody can have a good time. There's plenty of

1:11:30

places up there to do one of those.

1:11:32

Oh yeah, there's some beautiful places up there. Spring would be nice.

1:11:35

I'd actually almost like to do

1:11:35

this time of year, like next year,

1:11:39

in the fall when the trees are in

1:11:39

color because it's just so beautiful

1:11:42

up there at this time of year. I get lucky and I get to drive up

1:11:43

there, two or three times a week.

1:11:46

Now I get to drive up into the

1:11:46

Smokies and meet up with some

1:11:49

customers and it's just absolutely

1:11:49

gorgeous up there this time of year.

1:11:52

All right, I'm going to put up my

1:11:52

closing screen and I will talk to you

1:11:56

off stage here in about 20 seconds, sir.

1:12:00

Everybody, you have a good night. I appreciate you.

1:12:02

Please hit the like button, hit

1:12:02

subscribe button, go over to Randy's

1:12:04

channel, at a ground beef guy.

1:12:07

And give him a and subscribe and

1:12:07

we'll catch you on the next one.