 Hey, so I'm up in Auckland, New Zealand for the weekend, so I reached out to a good friend and fellow biohacker Trudy from biohacker.co.nz and asked if I could stay with her for the weekend. She said yes, so let's go in and have a look what's another Kiwi's biohacker's house looks like. First things first, I noticed this, notice the red light, I don't know if it's like a Halloween theme or if she's got some pretty cool light therapy devices inside. Anyway, let's go. Alright, I'm inside, I've got a pretty sweet guest room, check this out, we start off. Yeah, always there's air filter going in the room, not too shabby. Then we come over here, nice little Himalayan rock salt with a red bedside lamp going on. Pretty impressed, but it gets better. Pretty sweet little switch set up here, complimentary bulletproof fat water and a few collagen bars with some nice plants. Not too bad, huh? Alright, let's go see what else is in Trudy's biohacking house here in Auckland. And bread's on it, books by Dave Sweeney, supplements, brain off being, and the cocktail glass. Bulletproof torture devices, no, I think it's some sleep and hard-seem device. Free range chickens, free range eggs, neural brain trainers, water filters, gauze meter, or is it gas meter? Anyway, let's see. We're going to make wine and homemade ginger beer, red light bulbs, red light therapy devices. Pretty cool, huh? This is where we're going to have dinner tonight, speaking of which, let's go see what it is for dinner. Alright, and Trudy has made me a bulletproof approved meal. Let's see what she's whipped up for us. Say hi Trudy. Hi. What do you got? What do you got for dinner? It looks good. Smells good. We've got Angus beef grass-fed burgers seasoned with turmeric and Himalayan salt, some organic turmeric and parsnip and parrot courgette and cauliflower, all the veggies from the local farmers market, and some bulletproof mayo. Sounds pretty good, huh? I'm pretty lucky. Let's dive in. Wait for it. It's been here. Cute little adorable rabbits. Hey buddy. How are you? Remember these guys? Qualia. Started taking them last week, I think it was. Full dose was way too much, you know, jittery, spacey, had a wall in the afternoon, which you're not really meant to do. It was way too much for me. So I cut it down to a two-third dose. That was a lot more manageable, a lot easier to handle for me. So precious, huh? But it ended up settling on a one-third dosage. So, yeah, most people would be like, really, one-third? Like, it's tiny. But it was good for me. I mean, it gives me going through the day. I get the benefits of these amazing ingredients. But I'm not bouncing off walls or trying to figure out whether my heart's going to explode or, you know, my head's going to pop or something like that. So I went through the doses much more manageable. Rebecca, she's actually taking exactly the same amount. And she can handle it much better than I can. Soft, huh? Anyway, but yeah, that's what I thought. That's me with Aqualia. Nothing really to report on in the garden front this week other than my potatoes. They're starting to come up, which is good. And strawberries are coming out. Oh, and the lawns really, really need doing. So it might be time to do that. Ones are done. Now it's time to do it. What I'm going to do is I'm going to turn this sweet potato or kumara as they call it here in New Zealand. I'm going to turn it into sweet potato fries. And you're probably thinking, really, you're going to film this. And that's exactly how I feel. I'm like, really, I'm going to film this. But it is a staple in our household. And a lot of people don't cook them. I don't know why. And they think it's difficult. And I'm going to show you how easy it is and how good they look once they come over. I don't know how good they taste, but you're not going to be able to find that out. You can make it at home. So let's do this. All right. So what I do is I use these cooking oils. Coconut oil from Blue Coconut and beef stripping, which is New Zealand grass beef stripping. And I'll just put that into the dish. So I put that in the oven. And while that's happening, we can peel the potato. All right. So the creamer is peeled. The fat has melted. Now it's time to make jabeers. Check them in. Spread them around. Cover them in oil. And put them in the oven. All right. So it's been about an hour. So let's get this with potatoes. Look pretty good. So they might be a tiny bit dry, but I usually add a bit of butter and have them with plenty of raw milk and extra butter. So a bit hot. Pretty good though. Try the sweet potato chips. Try them sometime. Let me know how you get on. Look what I've got. Meat. Lots of meat. So remember my friend Trudy, who I stayed with in Auckland, the biohacket. When I was up there, she was telling me about this amazing New Zealand grass meat she gets from Green Meadows Beef. The farm's just based in Open Necky, which is just around the corner from here. Probably about 45 minutes drive. So yeah, they had some pretty cool stuff on this site saying it was not necessarily organic, but it was all spray-free and grass-fed and grass-finished. No antibiotic use. If there was antibiotic use, they separated it. No pesticides and all that. It was really cool. I was like, man, that's awesome. Especially because I've been struggling to get certain cuts of meat. That's cool. Personal message. So yeah, like I said, it all comes in ice. These are the brisket bones, but they call them pit bones because they've got so much fat on them. So these are great for broth and you get a ton of fat on it. If you haven't made bone broth before, check out the video on how to make broth on my channel on YouTube. And also, I've got a pretty comprehensive particle on bone broth. I think it's everything you need to know about bone broth. But Alex, please don't come. Check that out. But honestly, it's like super simple to make. Soup bones. Angus sirloin roast. Sausages. Gluten-free sausages. Rump cap. It was just over 100 bucks. Actually, you can buy half a beast or even quarter of a beast or a whole beast. Which is pretty cool. I mean, it's a lot of meat. I think a whole beast is about 200 kilos of meat. But it works out a little bit cheaper and you get a pretty good range of meat. So something I'm going to look into, but you really need to have the freezer space for it. So we just recently got a little freezer. A couple hundred liters. So you can start buying in bulk and freezing some of this and getting things when it's cheaper. So there's a quick tip for you. This week I'm reading Jab Jab Jab Right Hook by Gary Vaynerchuk. Vaynerchuk. Sub-hitting how to tell your story in a noisy social media world. So yeah, not your typical health book or fitness book or psychology book or the general things I read. I do run a business and every now and then I read marketing books and business books. So yeah, I'm not getting into too much detail around this. Instead, I'm going to ask you for a favor. And that is two things, actually. First, like me on Facebook. I think it's Facebook slash coach Alex Bergus. Secondly, let me know what you think of these videos. Because like I said in week one, episode one, I just want to do like half a dozen or so and try it. And if people enjoy it or get something from it, then I'll keep doing it. If not, if it's a waste of time, then of course I'll stop sitting here and videoing myself. So yeah, let me know your feedback and feel free to follow me on Facebook if you're not ready. But if you're into marketing, check it out. I'm only 50 pages in, but it is good. Enjoy it. So yeah, that's all. So I'm about to train my weekly session Friday afternoon. So I'm just going to whip up my pre-workout. So usually I have the perfect keto pre-workout supplement which has a bit of creatine, bit of alanine, some dried MCT, MCT powder. It's pretty good. It's got some ketone salts in it as well, but it does have a bit of caffeine. So I don't take that when I'm training in the afternoon. And unfortunately, I don't even have any of it with me at the moment. So instead, I'll just have the amino acids. This is the Bing Greenfield Nature Aminos. All it is is eight essential amino acids. So what is it? Lucine, valine, isolucine, lysine, phenylalanine, thyranine, methionine, tryptophan. That's all it is. All right. So yeah, I'm going to have a little bit of this. And sometimes I add some bacon to that. And that's about it. Cheers. All right, so today I'm sticking to the big list again. Deadlifts, pull-ups, front squats, floor presses, and hang. What do I do most times? I know it's getting pretty boring now, but that's what I do. It's warm-up done. So I've got 140 on the bar now. All right, that was easy. So we're going to go up to 180 now on the deadlifts. So it's 180. We'll go up to 200 now and go up to 20 kilos on the jumps. So that was getting tough there. So we'll go up to 210 for the next deadlift. Let's call it there. We'll do the floor pressing in the front squat. Let's see how the body goes with that. Front squat time. So we're going to do 60, which is going to now up to 800, 120 for 8. And we'll see how 120 is going because I had a bit of a negligent one. 21, 40 last week. So we'll see how the back's holding up. Yeah, it's going to shut off. Front squat was nothing special, but it's still doing some OK numbers. Given the really low volume I've been doing, and it's been quite a while now as well, if you look back at some of my old Instagram posts. So anyway, hit like, comment, question, questions. Share with your friends, tag friends if you think someone will be interested in it. And be sure to subscribe. I don't always do training videos, but let me know what you like seeing. If you want to see more training, if you want to see more diet, if you want to see more bio hacks, just let me know. Because no one's paying me to do this. I'm just doing it for fun and for you guys. Take care. It's Alex from alexbeefs.com.