 The following is a presentation of TFNN. Time to talk about your health. Living a primal lifestyle. We have Tom from Tampa on the phone. Hey, Tom, good morning. It's bright and early now, huh? Hey, thanks. Good time. How are you guys doing? Good. Hey, your new player's outstanding. I'm telling you, Matt is outstanding. It shows the dynamo edge. I love that stuff. I'd never be without it. I've been on it now three, four months, man. I mean, it's just, I can't get over how good I feel. Primal edge is, you know, people are raving about it. People who are trying it, they know because you can feel it. Would not be without it. Call now toll free at 1-877-927-6648. Internationally. At 727-445-1044. Now, your hosts, Niko Dahan and Paige Clark. Good morning. I'm Niko Dahan. Welcome to Living Primal Lifestyle where we explore a return to a more balanced and natural wild world. And that's to recover our natural health and regain our rights and our freedoms. And good morning. I'm Paige Clark. That's a beautiful morning in downtown St. Petersburg, 70 degrees, going up to 88. So we're getting into that May kind of higher 80s. Perfect. I like it. But next week it's actually going to be in the mid-80s and lower 80s. So it stays a little bit. So we'll have a nice weather if you want to come down and visit us in Florida. It is beautiful and it's still not too hot. Yeah, subscribe to our Health Signals newsletter. This is a wonderful newsletter with clickable links to the stuff Niko and I read all week and we want to share with you. It's good stuff in there. And it has a nice look there. Yeah, you go to services and you hit that. And when you do, this comes up. And of course you hit either the primal edge or the Health Signals primal edge right there. You can order it, $89 for subscription. You get it every single month. That's good stuff. And you can pick up the primal edge. As we said, you can use your tiger dollars if you're part of the tiger's den. Yeah, and you can use that both on the newsletters. And of course the newsletters are $10 a month. It comes on the 1st and the 15th. So we'll have a brand new one out tomorrow. I'm going to go home and finish that up today. And if you're apodetic and you want to be part of our conversation today, give us a call. You can reach us at 877-927-6648. Wonderful. So I'd like to start off today. Well, we're going to talk about Keto for the most of the day. But there's this article here in inverse.com. It says, scientists discover why it's so hard to stop eating when our bodies say we're full. Right. Kind of an interesting thing. We know we do overeat. And I know myself, I distinctly remember grabbing the big quart of ice cream and sitting in front of the TV down in the whole darn thing, saying, well, I'm just going to have a couple of scoops. Well, not even that, too. It's in addition to that, Nico. There's so many people that are grazers. I noticed certain people in my family as they walk to the bathroom and they come back and they pass the fridge, they open it up. It's just this almost robotic feeling of, oh, you may not really be hungry, but there might be something in there worth eating. Well, there's also lots of cues that we get if we're watching TV about eating. Oh, I believe they're probably embedded. Maybe so. So this one, for some people, overeating is a personal challenge, but scientists are a mission to understand why we continue to eat after we've had our fill. A few chips, a whole bag of chips. Yeah, a few are delicious, but a whole bag is kind of a disaster waiting to happen. Many times you can be watching a television show or doing something else. The next thing you know, you've eaten the whole bag of chips or the whole basket of bread at the restaurant before your meals ever come. Yeah, and a study released on Wednesday in the journal Neuron. Scientists argue that our need to overeat doesn't stem from inherent gluttony. Instead, it's probably linked to a newly identified work of mammalian brain circuitry that drives us to consume tasty calories. I'm always suspicious when they really put in these complicated phrases about neurons and things like that. And it may be true, but my feeling is that we started down a path a few hundred years ago, maybe a couple of thousand years ago that changed the natural way we eat. And I was thinking of this earlier while I was reading this because we have pets and a lot of our pets are over-eaters too. You see that. Yeah, and what are they eating? Well, they're eating a processed food. Exactly, right. And that's what happened to us. We started to... Process our food. Process our food, and our brains came to like it. Yes. Regardless of the fact that it's not really that good for us. Well, the other thing is too that mostly if it's a processed food that has high in carbohydrates and not so much, I mean, it's hard to overeat a ribeye. Yeah. I mean, you can, especially if you've eaten wrong for a long time, but if you're keto-adapted, you're not going to eat that ribeye but maybe four to six ounces. Well, and that's kind of what you were explaining before the show started. As you become a dual fat burner at the very least, I like to say I think I'm a pretty good dual fat burner. Your body learns to get its fuel on less and less and the size of your steaks and chickens and fish. That's exactly what's been happening. Just decreases. Yeah, so Ellen and I are in this about 11, 12 years and it started out real easy. We didn't have many problems but slowly but surely the decrease in the amount that we ate was kind of a natural thing and now we're down to, and I was mentioning just before the show, last night we ate and we had about four ounces of meat and the night before about four ounces of meat. We don't really go over that too much anymore where I remember last year we were at about six and the year before maybe about seven or eight. Right. So slowly but surely, I think you kind of... Now you can go to a restaurant and get an eight ounce filet and split it and you're both happy and you save money. Exactly. And it's true, Nico and the food, the signaling that we're getting even from the best of restaurants is to eat more. You never see, have a four ounce steak on a restaurant menu, right? That's true. There's no money in it. But they've got that 14 ounce cowboy rib eye or whatever. Yeah. I mean, so if you go out and you have something like that, I guess the thing to do is to share it and to know that you're going to have leftover for steak and eggs that will stay. Yeah. So they're saying in this article that there are multiple processes, multiple signaling pathways and multiple brain regions that control the act of eating. That's certainly true. What Hardaway, who's one of the scientists is more interested in understanding what's so special about tasty foods. Yeah, he knows that as mammals we're motivated to get what's yummy. We're trained that way. But we didn't know exactly how the brain reacts and drives us towards tasty food. But we do have some clues. Previously, experiments had shown that hedonic eating, eating for pleasure. There's that word. Yeah, that's where you're scooping that ice cream. Rather than necessity, involves the engagement of nocepiceptin, a small protein that works as a signaling molecule in the mammalian nervous system. So they're playing with those chemical proteins. Yes. But it's still for me. Yeah. It comes down to the carbs. You know, in the woods, in the wild, where are you going to find the stuff that triggers that? Right. You're not going to because you're hunting for an animal and if you're eating some grass or some leaves or some berries, there's not going to be much around unless it's fall. You know, when you say that about the berries, especially when I was healing, making me breakfast. She knew because I was sitting around, I was sort of a little depressed about it. I didn't want to eat, but I needed to eat. And she would make my eggs and then there'd be like four berries. Oh, great. Four berries. That's perfect. Yeah, exactly. And she got it because, you know, she did Mark Sisson's primal training. That's the way it would be. You wouldn't be eating a basket full of berries. You know, you would have a few because they were by when you were hunting and you were doing a gorge on them and you know, winter's coming, so you're going to get a little more fat on you. So that's kind of the way it works. Exactly. So I wanted to establish that fact that in the wild you're not going to find the foods that cause these problems. So that's our natural way right there. And that's the same thing for the animals, right? For the dogs or the wolves out there, they're not going to find this stuff. I think it comes from things that are wild. Speaking of primal edge, it's time to get your primal edge, folks. We'll be back in just two minutes. We'll be back. Five minutes later. You know what's cool? Taking something that's good for you. Something specifically formulated to help with weight loss, better sleep, stress reduction, and the need to detox. Niko, our hunter and gatherer ancestors found all their nutritional requirements for health in their wild environment. 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I have to say it's so hard to stop eating, even when our bodies are full and we were talking about the science of hedonistic eating. And the team that was studying it really found out that it was this noceoseptin compound that caused the amygdala of the brain to light up when, say for example, the mice got some tasty morsels instead of their run-of-the-mill chow. So subsequently these teams found out that it was actually the amygdala that really controlled whether or not we, how our brains reacted to this tasty food. I lost my spot. Well, that's exactly what it is. We react a lot differently to this stuff because it was so unusual. So that, when we found it, and I always think of honey at this point, which our ancient ancestors knew. They knew about the smoke and they knew how to get this stuff. And it was so important for them. That this is a natural structure. It's very, very sweet compared to everything else that's out there. So naturally we're drawn to it. So this was nature's way of introducing us to something that was very good for us at certain times of the year. It's a very healing product. It helps our gut heal. It helps us change from season to season. And now we have these hundreds of different foods that are manufactured by us human beings that have that same type of taste. And are designed to cause that same kind of reaction and amygdala. So we got our amygdala lighten up and they're telling us hey, tasty foods around. Eat it all up. Yeah. It's like going to the movies. Remember we used to have a cartoon before every movie? And we used to love that. That's why we went as kids. The movie wasn't as interesting as that. So now we're getting 10 cartoons, 100 cartoons. That's what I'm thinking of. Like this, a mice could hold true for humans. And it's been studied for its contributions to fear learning as well. Yeah. And accepting and governing school of thought is that hedonic eating exists because it's a byproduct of time when large calorie rich meals were scarce. Hence the circuitry that drives it in our brains. The science has hypothesized that we evolved to over-consume when we came across these calories. These are the fruits. These are the fruits. But I think what we can take from this is that industry and the businesses of food, the business of food. They tapped into this. They tapped into this, guys. They can't blame them. They've been rewiring our brains, and then we're getting as big as barn doors. Yeah. And it's also doing a lot of other things to our brain besides that, too, I believe. That's exactly right. So neurons in the central nucleus of the amygdala so this is our behavioral therapy that we're talking about. It could be a useful biomarker. What it is telling us is that we're eating the wrong things. We're eating something that's supposed to be scarce, and we're eating it every day. That's right. So kind of in summary, food palatability is one of the main factors that drives food consumption. Yeah. And now there's even the more dangerous thing coming in. We're talking about, you know, here's a guy who's going to trigger it even more. A burger like said. Yeah. And a burger on a bun itself is not really good because the burger is probably not a good quality. Then you have the bun, which is not good quality of any kind and whatever else you throw on it. But now, if you had soy to that, I think you're doubling your chances of getting into problems. Yes. Because that's really not a food soy. We're talking about eating a taste like meat, which is even more dangerous. Now we think it's meat or we don't care anymore, I guess. Yeah. Yeah, that's for sure. So anyway, I wanted to move into the next article. Which is, can fats be turned into glycogen from muscle? That's an interesting question because now that many more people are learning that we are actually adapted to eating fats and using them for energy, what do we know? Well, we're learning that fat into usable energy appealing. I think that's really what excess body fat is, stored energy. Yeah. And there are three or four questions here that they ask. What are the ways fat are useful for living things or you're used in living things? The conversion of carbohydrates to triglycerides, the fat. And can our body produce carbohydrates from protein intake? Interesting. And what are the melabolic pathways to metabolized fats? So, the amount of fat that you put in your body and it's always the types of fat and a lot of times when I read these articles on food and they say, well, don't eat junk. Let's go back to eating whole grains and fruits and vegetables and things like that. They're always putting that stuff in our brain but I think the premier fats for human beings because we're mammals is mammalian fat and I think of tallow and the pork version of it and the bird version of them they're all good eating the skin of chicken, like that. And this is what gives us a real satisfaction. It also gives us the necessary energy to go forth and to kind of reorganize our body where the fat is being burned that we're storing so we get our toxins out and the new fat that's introduced to us is also being burned and maybe some of it's stored. Maybe some of it's even being turned into other things so let's go on. Yeah, let me just give a little background before you get into our relationship between fats and glycogen but the amount of fat in the average diet and the amount of stored fat in the average body makes a notion of converting that fat into usable energy appealing glycogen a form of energy stored in muscles for quick use is what the body draws on first to perform movements and higher glycogen levels results in higher usable energy. It is not possible for fats to be converted directly into glycogen because they are not made of glucose but it is possible for fats to be indirectly broken down into glucose which can be used to create glycogen. That's right so fats are a nutrient found in food and a compound used for long-term energy storage in the body while glycogen is a chain of glucose molecules created by the body from glucose for short-term energy storage and utilization. Those are the real keys. We want to be on fat for the long-term and when we get in the trouble of getting away to do something like climatry or to do our jogging or running we have the extra storage right there and it's easy to tap into it. And remember what I've always told everyone is if you want to be well you've got to heal the cell and fats are primarily used to maintain cell-membrane integrity. Cell-membrane is where it's all happening. The cell-membrane is where we're getting much. And then we can get into the whole concept of we've got the bilipid layer of the cell-membrane and so we need the high vibrational I might call that the omega-3 and then we need the more the omega type of fats and gamma linoleic acid and then also we need the saturated fats that help us build more stable outer shell. Does that make sense? I think the thing to think about is our problem that we have with fish these days, especially salmon because if you're getting salmon in Florida and salmon in different parts of the world or in this country at least you're probably getting farmed salmon and you can tell farmed salmon when you cut it open. A lot of times you get it smoked in different ways like omega-3 the other stuff is soybean oil and when it's soybean it's a poofa and poofas are bad hey we need a little bit a little bit of those but we'll get back and talk a little bit more stick around folks we got a lot more a lot of stuff going on fat today we'd like to tell you about the personal training studio that Niko is the owner and president of performance training since 1998 Niko has trained individuals and groups physically as a certified personal trainer Niko's main focus is on demonstrating exercises correctly to avoid injury and teaching his clients how to manage their past injuries while getting the most out of their personal training sessions the performance training studio is filled with unique training equipment that enhances balanced results at a faster rate while minimizing damage and discomfort for more information you can give Niko a call at or email him at niko at tfnn.com let him know you heard him on tfnn 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markets and set up your trades to walk you through every aspect of the Taz Profile Scanner which you can find directly on the Taz Order page at TFNN.com sign up now for only $97 a month with the risk free 30 day trial so you have nothing to lose and everything to gain see for yourself how you can harness the full power of the Taz Profile Scanner by visiting the front page of TFNN.com today and you'll find the Taz Profile Scanner under the services remember with the 30 day money back guarantee you have nothing to lose don't let another day pass you by without trying out this amazing piece of software that will revolutionize how you look at the market and how you place trades sign up today this segment is brought to you by Think or Swim for more information just click the Think or Swim banner on the front page of TFNN.com and welcome back to the show we're talking about the three macronutrients which is fat, protein and carbohydrates and we know that carbohydrates can be converted into stored fat under certain conditions so it seems logical that glucose could be derived from fat and this process is called gluconeogenesis and there are multiple different ways of how the body does this it's a good thing to have because if we're on a low fat type of diet and they mention you know here if you're starving you're going to be in this state well it's if you're in a low fat diet I think this is our natural state gluconeogenesis generally only occurs when the body cannot produce sufficient glucose from carbohydrates but if by choice you're limiting carbohydrates your body's going to become more efficient at this process and in the wild there aren't there folks that's where we're going to go up I love that when you say that that really drives the point home it does for me you know in Canada in the winter what are you going to eat? animal yeah a big one hopefully you're not going to make you know it's like you go on social media and everyone's showing a picture of their food it's all beautiful colorful food and I mean it appeals to me and makes my heart pitter-patter but it's not realistic that's right so once glucose is obtained from fats you have used your glycogen storage which is stored right next to your muscles really easy access for you this is what happens you're replacing it we're not over consuming here we're just replacing the stored things that we used so there's in glycogen synthesis long chains of individual glucose molecules bond together eventually forming a glycogen polymer that can be stored in the liver and muscle your body then utilizes this as a quick energy source for muscle performing or anaerobic activity so the bottom line really is your body cannot convert fats directly into muscle-ready glycogen however through a series of metabolic processes that result from conditions of depleted carbohydrates in that case the body knows how to be resilient it is possible for the stored fats to be broken down into glucose and then they can be converted into glucose so metabolizing them is the most efficient way for your body to produce per the article it's funny how they always well this is very hard for your body to do but with the carbohydrates very easy to do folks these are body processes they're all hard to do they all go through different things they're just trying to make it sound like this is something that's not natural that's the way it seems to me yeah exactly it's a lot of money from carbohydrates since they're not found in abundance in nature other than through fruits and vegetables which aren't in all parts of the world I mean if the creator wanted us to subsist on those completely he wouldn't have you know half of the continent of the United States covered in snow with no fruits and vegetables for those really pretty salads or fruit smoothies that everyone's showing right I mean well we as human beings took it back home that's what we did and you can't blame the ignorant people from Europe that came over here and took all the things from the corn and the potatoes and the tomatoes and all these vine things cucumbers and things like that that we never had in the old world and we consumed them like crazy and then different times they saved our lives right and because they saved our lives they become even more important and this is the path that I see it becomes the holy bread this is a perfect way to segue maybe into this article about thinking of trying keto first read what three registered dietitians have to say because again what we're going to see here is a bias towards creating fear and certainty and doubt about a fat and adapted diet and I think the primary motivation is that if people eliminate a lot of the processed carbohydrates that are part of the other standard American diet then the food industry is going to suffer and I think the medical industry is going to suffer from customers and that's really what the bottom line is and just imagine the pressure that these food companies and these drug companies are putting on people who are registered dietitians and registered dietitians have to follow the protocol that the FDA puts forth from the companies that are producing our food exactly and you can just follow the regulations that go on to actually learn the good stuff after they get out of school I believe however I do want to say that and I'm going to preface this with I am not a purely a ketogenic person I cycle in and out I find that I enjoy certain carbs I'm seasonal and I'm trying to be very conscious of what would the primal person what would the primal page do it's important to see what exactly and I do that every day in the sun when I'm home that's part of my primal nature but I think it's kind of you got to look at this with who stands to benefit and as we start to hit some of these points we're seeing that some of the very well known people in the diet industry it's as if they're being paid to really shoot Don Keto who's that one gal Julian out to say this is damaging well I hate to say it Julian but every single one of those people that were on your show gained back all their weight and then some didn't they that's a shame well here's Andrea Wilson who's an RD LD a dietitian at the Northwest Medicine Metabolic Health and Surgical Weight Loss Center and Delano hospital so that says it right there weight loss center so they want people on carbs okay that was not a good idea she says people miss carbs she says simply and her experience is not even the craving for cake or bread to do it more like fruit or dairy no doubt about that yeah missing the normalcy of having every food group in the diet makes it hard to keep up so this is her brain saying that's okay well it's tying into that article that they miss carbs because we found out why of course because there is a big issue that stimulates the migtula and industry and the food giants have figured out how to make us crave them here's another thing she says when keto with keto in particular sustainability is a big issue because of what happens if you go off the diet she says she sees a lot of patients who have tried the keto diet and many have had success but nearly all those people have also gained what did you go back here I found something healthy I feel really good and now I'm going to change my mind and go back to eating crap it doesn't make any sense so this is the reason she doesn't like it but nearly all of those people have gained everything back staying in ketosis will help you avoid weight gain but it comes with other challenges keto is an all or nothing diet it's a very hard diet to make a lifestyle this is one of the things I found out it's not adaptable that first six months or the year you get kind of adapted to it but now all of a sudden in the last couple of years my wife are eating completely different than we did the last eight years before that I think you can tell when you've adapted you're in control of your hunger your hunger doesn't control you that's one of the things I like about this and I'm practicing this with saying I am not right now I'm not this spring and there are green things and I'm having some of those green things and these are this is the transition period right here April and May and this is when you probably need those things because that's when you're here and I spend a lot of time in the sun the more Jack has taught me the more time you're in the sun the more carbs you can have we'll be right back folks very back you know what's cool taking something that's good for you something specifically formulated to help with weight loss light, air and water life cannot exist without them that's right Paige they ensure we receive all the nutrition we need to be healthy and thrive we take it every morning Primal Edge formulated and approved by Nico and Paige of Living at Primal Life Style buy it today for just $89 click on the Primal Edge banner on the front page of tfnn.com it's amazing to think that Tom O'Brien started his weekly Gold Report 17 years ago with the first issue published in 2007 2002 when gold was trading at under $300 per ounce gold peaked at more than $1,900 in 2011 and after spending many years consolidating at lower prices gold may be poised for its next big run Tom O'Brien publishes his weekly Gold Report every Monday morning for subscribers consisting of coverage of the XAU HUI GDX the dollar bonds as of April 1st of this year the Gold Report currently has 8 active positions with an average unrealized profit of almost 8% for each open trade new subscribers get a 30 day money back guarantee so you have nothing to risk for all the details and to start your Gold Report subscription today visit the front page of tfnn.com don't let gold's next big run pass you by sign up today David White's newsletter the technology insider and finding the next big things in technology if you had invested only $10,000 in Microsoft in 1986 you'd have been a millionaire by 2000 disruptive technology like Microsoft is the key to these massive long term profits and the tech insider is the vehicle from tfnn to capitalize on these opportunities this is the go to newsletter that identifies, monitors and profits on mostly little known cutting edge in technology so you have the opportunity to see the next big thing today don't forget you can listen to tfnn live on your mobile device 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 researchers said there were some medical conditions that might preclude people from trying out the keto diet. And some people would argue that, but they're concerned about pregnant women, or people who struggled with eating disorders, however. Well they wouldn't recommend it for type 1 or type 2 diabetes in pregnant women. That's type 1, I'm for sure type 2, I don't know. But I think everyone would argue, but again, that's because they've got so much invested. Yeah. When they go back and say, well they've been telling diabetics, you need to eat 150 grams of carbs, that's what they're saying. Well I've also read a lot of stuff on the web, personal statements from people who have wore type 1 diabetics that have converted to a keto diet successfully with their doctor's help, and our keto adapters. Absolutely. So this is what their standard talking points are. Dietitians are told, because there have been people that have had blood sugar issues as a result of this, again, it's how you do it, and the guidance you have in the medical support, and any of this, if this really resonates with somebody, it could be a very good move for people. Yeah, they said it might be a good idea if you have hard problems, or if you've had your gallbladder removed, since it helps the digestive fats. They seem to only recommend it for epilepsy, which we know it's got a lot of proven. I don't know about the gallbladder, but I know the liver does produce the enzymes that we need, that the gallbladder produces for us, so I don't know about that. Well, I think, let me just preface that, Niko, with someone who works with digestive issues, if the gallbladder is sluggish and having a hard time, which most of us, by the time we're 40, we have sluggish gallbladder, you and I both did the coffee enema series to kind of clean out the biliary chain, it could be a real issue. And you and I were talking during the break that a lot of women struggle. They don't adapt to keto-quiet as well as men do, and I think a lot of it has to do with that gallbladder liver chain and the way we process things. I think some things might also have to do with menopause, because a lot of women that I'm training are right in that cusp area. That's us. And the thyroid energy. You know, we learned, you and I have studied re-peat. I love re-peat stuff. And re-peat has found that, you know, many times with people eating a lot of fats, but they're getting a lot of poofa fat. Yeah. And this really is stagnating to our liver gallbladder chain. Yeah. Yeah, I think coconut oil is pretty good, but I think the animal fats are the primary fats we should be using. The only poofas I would say would be the omega-3s, but the other poofas, the unnatural poofas that are out there in the so-called vegetable oils and what they put in process. And that's the problem when you eat out in a restaurant. You don't really have control. That's right. As you mentioned, much of the oils that are being used in the cooking kitchens is soybean base, and that's definitely a poofa, and it's not a good oil. Or peanut oil. Yeah, something like that. So we just talked about the concerns that registered dietitians have, not to say that other people in the medical world, Dr. Finney, many of these people are actually going for all of these types of conditions and using the keto diet very successfully. But what about weight loss? Many of the registered dietitians are admitting that keto does produce attractive weight loss. Well, here it says it does produce fast weight loss, though at the beginning, much of it comes from losing fluids. Well, I'm sorry, fluids make you look fat. That's right. Ask any woman. She'll tell you. Yeah. I think doctors may recommend going to ketosis before a weight loss surgery because, well, that seems kind of dumb to me. Who's going to do that? It says get a doctor's or dietitian's opinion on a step first. Well, I would say seek out people who already think this is a good idea and use their advice. People who are experts in the keto diet. Yeah, don't go to a person who doesn't know about keto because they're going to give you an opinion saying, well, that's not really going to be healthy. You don't have any problems like a child with epilepsy. Exactly. So why would you do this? So that's not good. So the other thing I wanted to go over was the keto flu, which really does happen to people. And this is really great because a lot of people don't understand that sometimes you feel worse before you get better. And this is written by Kelly Herring. She's awesome. She is one of those knowledgeable people. She writes often for grassland beef, but she has her own side, I think, the healthy gourmet. The keto diet's everywhere you look, as we know, and it's on the cover of magazines that check out aisles. But we want to discuss the fact that the metabolic state of nutritional ketosis and how it works to transform your body from a sugar burner to a fat burner. And we can talk about how we can accelerate your transition into ketosis in a safe way. Yeah. We want to cover the side effects. So if you've been following a reasonably low-carb diet for some time, your transition to nutritional ketosis should be smooth and painless. You likely won't experience any negative side effect while you do notice improved energy, greater mental clarity, and accelerated fast loss. But on the other hand, if you have been eating a high-carb diet filled with traditional bread, pasta, pastries, desserts, you may experience a few bumps in the road as your metabolism shifts from burning the glucose fuel, the kindling, as you and I like to say it, into burning the slow-burning log or burning fat. Your whole metabolism has to be rewired to be able to burn fat. Yeah, your biological adjustments are taking place to increase fat breakdown and reduce insulin production. And this is the key. You need to get that insulin down. Insulin is there all the time kind of testing the waters, and it shoots a little bit in as soon as this food comes in. And if it's protein and fat, it's going to say, yeah, you guys are cool. If it's carbohydrates, it needs to shoot a little bit more, because carbohydrates are considered something that needs to get out of the body. So we either burn it very fast or the excess is always stored. And that's the problem. A lot of people eat too many carbs, and they're not active enough. And then the carbs are considered a toxic fuel that needs to be stored. I mean, I'm going to use that word. That's right. The body sees it as, oh, my gosh, we got to break this down. That's right. We can't have this energy, the glucose high blood sugar running around in our blood. And as a runner for many years, I carb-loaded, I did the whole carb thing. And it's kind of, kind of, it's kind of stealthy, because you're running and you're doing all this and you're doing 30, 40 miles a week, and no wonder you're thin. Yeah. And you're eating carbs, yes. But I've always said, you look at a marathon runner and you look at a sprinter. That's right. Which body do you want? Give me the sprinter's body. The muscles. That's right. Quick twitch muscles. Yeah. So, let's talk about this keto flu. It's kind of uncomfortable side effects as your body tries to learn how to burn. And here are some of the symptoms of the keto flu. The mental fog is a biggie. The other one is that what stops most people from continuing is the low energy and the fatigue. Yeah. You feel sort of fluid. Yeah. Shaky, dizziness, weakness. And muscle cramps are another one. And then the last thing is the nausea, the headaches, and general kind of nausea. So take it as a good sign. It means you are making the transition. There you go. And that's the real key right there. That's what you have to know up front. Because if you don't know this up front, you're going to be failing in this. It means you are being successful. And you are starving your body of the sugar it's been craving. And these initial side effects are usually mild and they're short-lived. So, stay the course. Yeah. And that's short and mild. That's the way it was with me. Yeah. Because I thought my diet was decent. I still ate a lot of carbs. But I do think that it can be very severe for a lot of people. And there's the problem. So we have to look at it. And as you convert those fat stores to energy, the results you see will be in the mirror and it will be worth it. All right. We'll be right back. Fair back. I'm certain you are or strive to be one of the best of the best at everything you do in life. It's the most common trait that we tigers and tigers share. If you're looking to become the best of the best when it comes to money, let me teach you to do what most wealth managers tell you can't be done, which is how to time the markets. I'm Steve Rhodes, author of Mastering Probability. And for the last 12 months, Timer Digest has been tracking my newsletter signals, which have earned me the ranking as their number one market timer in the nation for the S&P 500 for the last 12, 6 and 3 months. Timer Digest also ranks me as the number one market timer for gold as well. The fact is markets can be timed and I'll teach you the exact tools that I use that has transformed me into one of the best at what I do. 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The microbiome, the colony of beings that really are more you than you yourself, these microbiome species have grown accustomed to feeding on carbohydrates, and you probably have an imbalance of species that demand these foods. It's the little critters that you get. And that's right. It's true, the bugs in your gut can actually influence your brain, which we know the gut-brain connection. But that will pass. Yeah, you'll be changing the types of microbiome that you have in there. And to help you with those, the couple of recommendations is alternate plane water with what they call soul water. And that's merely adding a little bit of the Himalayan salt. Because the electrolyte loss and the increased urinary frequency is also going to be a symptom that you'll see. And by getting our balance of our electrolytes, we'll feel better. Exactly. The other thing is Sipon bone broth. And this is a biggie, boy. This is something that's really missing. Oh, and loaded with protein. Yeah. And the proteins that we don't get. And the glycogen and all the stuff for your eyes and your hair and your nails and your skin. I'm a big bone broth. Yeah. And if you're having problems, I'll increase your consumption of low-carb vegetables, the ones that have a lot of fiber in it. Maybe even some mushrooms, avocado that has some decent fat in it. You can use kale if you want. You sometimes get some funky breath when you first make this change. It's kind of an unusual smelling breath. And this is a few weeks into the keto diet. You may notice that it's actually you're producing a higher level of acetone in your body. And acetone is a ketone, here are the words that's produced in your body as it enters ketosis. And it's actually a good sign. It's slightly awkward. It means it's working. We're kicking out the old microbiome and that smells. That's the way I see it. So the other thing is that the short-term fatigue and this is what's stopped a lot of people. Can we kind of talk about it? Yeah. We kind of talked about it but it's a big reason why most people stop because if you're an energetic person and here you are on a new diet and you're all hyped and I'm feeling real good and all of a sudden you start going downhill. Yeah. Well the body's still struggling to produce that higher energy from the fats. It's still working on it better. So that's our show for today. I hope it helped you. Thanks a lot for sticking around. Have a great day. We'll see you next week. Bye bye.