 What's going on? How are you guys today? I'm going to show you what I've been eating for the past few weeks And this is more indicative of what my diet has looked like for the past year or two The day of eating we did a few weeks back with the brown rice that the day not a hundred percent consistent But let's start with the morning prep. So you guys saw several weeks ago I was having the brown rice, but I would say like 98% of the time. I've always had a white rice. It tastes better I don't have any digestive issues with it and some of you were also asking Hey Frank, how come you don't rinse the rice because I don't have like well water or spring water here So I have to use bottled water for everything and I didn't really want to spend two dollars every time I wanted to rinse my rice off, which is kind of crazy But I mean at this point with my health and all that type of stuff to me. It's worth it. So just organic There's muddy rice. I Don't really measure it. I just put in about that much I do half a bottle of The Mountain Valley water So when you rinse brown rice, it's mostly to clean it But the white rice is is whole so when they remove the outer shell the starch can escape and that's why the water is so cloudy right now and Traditionally they'll do this like three four five six times until the water is clear But I do it once get some of the starch out clean the rice You know, I'm not gonna spend ten dollars. I'm gonna take my rice Maybe I need to move out into the country and find a nice Amish farm girl So I'm just gonna pour off the liquid. Most of the liquid There might still be a little left in here, but it's not that big of a deal So now we need the water to cook it with Now I eyeball the amount of water as well and it turns out okay I believe the way they do it is like when you put your fingers in the water the water is supposed to go up to like a certain part of your finger, but I Know after making this a few times how much water I need kind of minimum Now I just put in a little bit of salt the Bolivian rose salt from frankly strange meat and Oil I prefer to add it afterwards So I don't excessively heat the oil in the pressure cooker Now I prefer the rice on the stove top for the texture and the taste But the instant pot is just so convenient because all I do I press rice. I put it on Less low pressure, which is eight minutes turn off keep warm And I just put this back here and whether I come back two hours later or eight hours later I have the rice that's ready for me to eat So we have some organic cauliflower that I got at the dreaded Amazon owned whole foods Now I've been having cauliflower for the past few weeks. I like the taste. I enjoy it It's a great source of fiber bulk for gut motility The only reason I would ever eat beans is if I'm too lazy or don't have cauliflower because it's just you know Open up a can of beans throw it in the pan heat it up. That's it But I really don't like the taste of beans. So we have some organic cauliflower here I got this at Whole Foods the dreaded Amazon owned the demonic enterprise. We have some flexed roasts organic glucose product aka dextrose from Frankie Strange Foods. We have some salt and some liquid coconut oil, which is basically MCT oil. It's the same thing and Whole Foods was selling these crispy cauliflower bites, which are delicious But they're fried and vegetable seed oils and I get a massive headache after I eat them So I was like, okay, how can I replicate that? So We have to cut the cauliflower up pretty tiny and then coat it in this. I cut it in half In quarters and then I'll take out like the core here in the center So after it's quartered and the stem is cut out, I pull it apart with my hands Just to kind of get the head separated and then after I have my head separated I break them down into small pieces because you know cauliflower takes a while to cook so If we put this in the air fryer, which I just got We want it to be kind of tiny so it cooks evenly and quickly You just don't want these giant thick pieces of stem that are gonna take you know Long time for the heat to penetrate the inside. So after I have the cauliflower Nicely portioned in a large mixing bowl. I'll take some salt Sprinkle a little bit on top About three quarters of a scoop of the flexed rows for this much cauliflower What this does is it helps draw some moisture out as well as you know The sugar caramelizes on the outside when this cooks. So it gives it a really nice dark brown caramelized sweet coating from the air fryer and I just put maybe three tablespoons of oil for this much cauliflower and The most important thing is that this sits for at least a few hours I mean if you put this in the air fryer now and cook it It's still gonna be pretty tasty and delicious But when the salt seeps in when the glucose draws some moisture out when the oil seeps in These will brown up much nicer in the in the air fryer So we're just mixing this up to incorporate The oil the salt and the flexed rows. So we have our rice in the instant pot cooking away And I have the cauliflower here on top of my air fryer when I come to eat later What I'll do is I'll pop this in I'll show you guys the time and temperature I haven't done a separate video on air fryer yet because one of my emf meters is broken I'm assuming it's somewhat safe and somewhat healthy to use But we'll definitely save that video for the future so a bit later in the day the rice is all done I actually had a meal earlier So we took a bit of the rice out and already mixed some oil into it But we're gonna have to reheat this on the stove top for our second meal of the day So for the cauliflower, I'm using an air fryer. This is a Philips XXL And this is already peeling off you I've only had it for like two weeks So not that great, but it's very very convenient. You know, I don't have to watch it I just open up the cooking basket. I take some of our cauliflower that has been macerating most of the day a few handfuls and I'm still kind of messing around with this recipe, but about 300 degrees For 18-19 minutes seems to be good enough to cook the cauliflower through and get it nice and crisp on the outside without burning So the main difference is I've been eating pork for the past two weeks or so This is the Iberico pork tenderloin on Frankie's free-range meat Comes very nicely packaged and portioned. I usually have one of these per day And this is a leftover of the other half from earlier So you know it's been sitting on the counter for like eight hours, so it doesn't look that great But you guys can tell you know the the pork is very dark colored It's almost like beef in a sense because of the quality of the pasture that the pigs were on in Spain The most famous pork in the world. So we do have this available on Frankie's free-range meat I don't think anyone else sells This Iberico pork tenderloin at least in the US and it's usually on the expensive side But it's the leanest cut of pork we have maybe I'll try to get some other leaner cuts that are a bit on the more affordable side So I just put a little bit of coconut oil in the fry pan and then we'll put our Salted pork and the main reason I switched the pork was because I was kind of craving it and I enjoy it a lot More than beef taste-wise and if I just pretty well, too From a nutritional perspective The B vitamin content has a slightly different profile probably more favorable and the mineral content is a little different Slightly lower in iron. You know most of the time. I'll slice it up into like medallions and then saute those If it's a little thinner like this and I'm lazy sometimes I just throw in the pan like we have here Now depending on how I feel what I want to eat I might leave this mostly raw or I might kind of cook it all the way through But I'm feeling a little more on the raw side today because we did have some pretty well done pork earlier Little bit of water on the pan with the rice Sometimes for the first meal if I get to the instant pot in time I don't have to heat the rice up in the pan again. So it stays a little bit of work But this already has oil and salt added the pork Caramelization in the pan is gonna add a little bit of flavor to the rice not too much So we have our rice staying nice and hot in the fry pan The pork is cooling off while the cauliflower will be done in three minutes and the other thing I've changed You know, I went from eating beef to eating pork. I started diluting the water kefir and you guys are unfamiliar Water kefir is in my opinion the best probiotic. It is really just bacteria and B vitamins You know things like yogurt Dairy kefir have so many other components calcium and allergens and things I can cause issues I'm much more of a fan of this and we have the water kefir grains as well on Frankie's syringe foods calm a Combination of both of those in your diet will ensure that your gut is like a hundred percent so Lately because I don't want to go to the bathroom as much at night, you know If I don't dilute this it's not as hydrating because the water kefir we sell It's so concentrated with the dark color It means the bacteria content is much higher because I'm sure some of you guys will go to like a local farm and buy their water Kiefer or make it yourself Our recipe is like four to five times as potent. So if you dilute our water kefir, it's still going to be Way stronger than the regular stuff. So you want to dilute it to the point where you feel good It's hydrating you and you know, you don't have sleeping issues So keep in mind this stuff is super potent Might have to dilute it to be safe at first or just take a small amount of water key for grains instead with the meal So the cauliflower has two minutes left, but it really smells so I want to check it Yeah, that's done Now I haven't perfected this recipe yet, but you know, it's getting better very nice caramelization on the outside without any burning So this is definitely too much rice for one meal, but my depth perception is not that great today This I just shake the basket Pour it into the bowl And there we go Okay Did we have this in the last day of eating my parents bought another water dispenser, but they never listened to me on anything So we have Organic white rice organic cauliflower Small amount of coconut oil and everything are delicious Ibarricle pork tenderloin which I will put some aged balsamic vinegar on it so This is one of those like artisanal Italian products I believe the d.o.p is called madana, but this is villa Montadori acito balsamico. So this isn't like official aged balsamic of madana, but This company does a pretty good job at replicating it and it's it's really really delicious I like it a lot on meat, but honestly this stuff goes good on the cauliflower goes good on everything We have our diluted water keeper I have of course My mastic gum and Since this is the second meal today, I'll take one or two activated charcoal pills as well now Yesterday I filmed 25 burger reviews. So I was I was going to quit the channel. I was going to call it for my health, but I don't know something just decided. Hey, just do a few more shoots. Maybe I'll drop then I won't have to do it anymore So despite going to fast food restaurants McDonald's Burger King Wendy's The water keeper charcoal and mastic gum is why I feel okay and good right now because if I didn't have All this stuff I would be a Would would not be feeling good. We'll be laying in bed right now So there's the pork guys We're all in the middle looks like beef The rice is great too. And you know when you have Quality ingredients and you prepare them decently well even just Plain food is going to be delicious the cauliflower It should be on 325. I think and it could go a little longer, but it's still very good very good If you guys can do the cauliflower accurately It's so so delicious in the air fryer Now I don't know if it's because Italians like pork so much, but 100% I'm confident in saying that This pork tenderloin I enjoy the flavor of pork more than beef like just pure meat perspective. So It would be nice if uh, there was more quality pork in the united states And we didn't have to import it from Spain A little bit into the meal. I'm gonna Have maybe a teaspoon of masticum So that's a decent amount, but This batch the pebbles are a little larger and I've always been fine with this But sometimes if there's like a really big pebble, I'll just Take that aside and I'll just follow the rest So those tiny mastic pebbles are basically like Little antimicrobial bombs that'll just sit in your stomach and make sure that you know, nothing kind of gets out of check And they don't have to be processed by the liver. So It's minimally inflammatory. Yeah, I mean this pork you can really taste the nuttiness and the flavors of the pasture Or as a lot of time like beef tastes kind of like grassy or like hey some of you guys might be wondering frank why the change of heart why just switch from beef to pork and It's not just that I was craving it. I actually wanted to make sure that It would be safe for me to consume it with my liver damage So I sent in some meat samples beef pork chicken venison Some other stuff to a bunch of different labs I had it tested for certain nutrients and things I was looking for And to me pork beef venison or all pretty much on the safe side chicken is probably the worst for most people. So I would rank it venison pork beef But to me venison is just I can't eat that stuff It's way too strong You know for the carbs. I don't feel that great eating pasta the potatoes are a bit high in potassium Brown rice. I don't like that much either beans. I'm not a fan of so For the sake of what I enjoy and when I feel good eating the white rice plus cauliflower seems to be My favorite combo so far in these past few years. Well, that's enough for me That's probably like seven dollars worth of my barricade pork So I'm gonna try to save this pork for tomorrow, but You know, usually it's no good. So Hopefully I can get the farm soon and I have a little extra food to give to the chickens after every dinner for dessert an organic honey crisp apple And I like these and the Fuji apples But just to reiterate and go back to those different meal components The pork is, you know, the base of animal protein. We need to be vitamins. We need the amino acids for our cell health Cholesterol very very vital nutrient to have in your diet consistently choline all Super important for being a healthy human being White rice Is, you know a clean kind of calorically dense starch It feeds your gut back to it and it gives your body like a clean slate For the liver to detox anything out of when it excretes the bile Near the entrance of the small intestine cauliflower Same thing except instead of being like a calorically dense source It feeds different strains of bacteria that might want fiber And it also increases the gut motility because of that fiber and because it's a bit of a higher volume food The water keeper you guys know over and over again. It's replicating the gut microbiome of a healthy person with its probiotic content Mastic gum antimicrobial mainly anti-h pylori did a few videos on h pylori last week And then the apple is Little bit of fructose a little bit of sugar, you know, you're giving your body different carbohydrate components so that it can utilize Different enzymes and bacteria efficiently. It's very high in water. It's volumous. It's great for gut motility and Then we're going to have the charcoal with the apple and most people don't have to take this I feel okay tonight so i'm going to take two charcoal capsules mainly because of me doing those burger reviews yesterday, but Normally just one is plenty and and this will help Prevent some of those toxins that are excreted from the liver from being reabsorbed back into the digestive tract I was doing the Walnut butter with cashews in it, but Honestly feel better without it Walnut butter itself is very bitter macadamia nut butter is high in fat, you know Just adding more fat to the diet for the state of my liver right now. I just feel better without it Oh, man. These are sweet Oh, there's a lot of sweet and a lot of acid in this honey crisp You know, I've been wanting to do a video on apples for a while now And I think I might do a video next week On apples, but it is very interesting that They have so many different varieties. I remember last year. I was trying some Opal apples opal they were kind of like a yellowish light greenish tint had a very unique flavor but All the variety of apples taste different and A lot of them are pretty enjoyable Now this is okay If the apple is a little green Probably don't want to eat it. It's going to give you some tummy troubles, but This i'm literally puckering with how much malic acid is in this apple It's good though I As you guys know that One of the main components of semen is fructose Maybe that's why all the roytars love fruit so much I am swishing my mouth with water kefir So that the bacteria can consume all of the food that is stuck between my teeth if that makes any sense at all So thank you guys for joining me despite me losing my mind more and more by the day If you guys want to support me you can go to frank there's the power.com. Check out all my businesses We got the delicious iberico pork on frankie syringe meat. We have water key for frankie syringe foods Mass succumb is an organ supplements. I'm wearing my wi-fi shielding clothing and I'm wearing my Frankie's naturals deodorant as well outside of that if you guys could please drop like on the video Leave a comment down below Subscribe so that youtube can unsubscribe you next week and be sure to check that notification bell so they don't notify you of my videos Thanks again for joining guys, and I'll see you for tomorrow