Speaker A
Hello, this is the Longevity Code program. Is the keto diet a magic pill or harmful to the body? Many people are talking about it today, and many are debating it. To, uh, hear another opinion, we invited a specialist in
Pavel Bedorev shares his 8-year experience living carb-free on the keto diet, debunking myths and discussing health impacts.
Key Takeaways
- Keto diet can be sustainable and beneficial long-term without carbohydrates.
- Stable blood sugar levels contribute significantly to overall health and comfort.
- Many common beliefs about carbohydrate necessity, especially for brain function, are myths.
- Proper nutrition and real food intake are more important than calorie restriction alone.
- Keto diet requires understanding and managing potential side effects like hydration and digestion.
What the video covers
- Pavel Bedorev, a sports nutritionist, has followed a ketogenic diet without carbohydrates for over 8 years.
- He explains the keto diet as a lifestyle without carbohydrates, focusing on fats and proteins as main macronutrients.
- Pavel shares his personal journey from childhood obesity and metabolic disorders to adopting keto for health and weight loss.
- He discusses common misconceptions, such as the brain's need for large amounts of glucose.
- Pavel recounts his struggles with traditional diets and the emotional challenges faced when trying to lose weight.
- He highlights the ineffectiveness and dangers of some popular weight-loss powders and shakes.
- The video covers the physiological effects of keto on blood sugar stability, insulin, and glucagon levels.
- Pavel emphasizes the importance of real food and nutrient density over calorie counting.
- He addresses common keto-related issues like constipation and hydration.
- The video concludes with Pavel's current state of excellent physical, mental, and hormonal health on keto.
Chapters
- 00:00Introduction to Keto Diet and Guest Pavel Bedorev
- 03:52Childhood Obesity and Early Health Challenges
- 07:17Struggles with Traditional Diets and Weight Loss Attempts
- 10:17Health Impact of Poor Nutrition and Kidney/Liver Issues
- 13:02Blood Sugar Monitoring and Insulin Dynamics
- 15:40Toxicity of Vegetable Oils and Fat Metabolism
- 22:43Daily Keto Diet Composition and Effects on Blood Sugar
- 31:40Weight Loss Success and Emotional Challenges
- 37:45Common Keto Issues: Constipation and Hydration
- 43:30Current Health Status and Hormonal Balance on Keto
Full Transcript — Download SRT & Markdown
Speaker A
keto nutrition, sports nutritionist Pavel Pedorev. He's our guest today. Pavel, uh, as they say, is also a follower of the keto diet. So we're happy to welcome you and are pleased to thank you for your willingness to share
Speaker A
your comments and address our objections, because there's indeed a lot of debate here, a lot of clashes, generally quite heated ones, about the feasibility of the keto diet and just as many about its contraindications.
Speaker A
What is the ketogenic diet? Oh, well, really, there's nothing crazy about it. It's just life without carbohydrates. Well, we, actually, let's put it this way, we have three main macronutrients: fats, proteins, and carbohydrates. And only one of them is truly unnecessary, right?
Speaker A
You can guess it's carbohydrate foods. Yes. The thing is, our body really does a great job of maintaining blood glucose. In fact, a healthy person's normal glucose level is one teaspoon, or 4 grams. And, the more stable the
Speaker A
blood sugar, the healthier and more comfortable a person is. So, to maintain this function, my dear liver, yes, I've been, roughly speaking, on a carbohydrate-free diet for over 8 years now, and, accordingly, I feel absolutely wonderful; I have everything
Speaker A
I need. And this myth about our brain needing a huge amount of glucose is, of course, untrue.
Speaker A
Eight years without carbohydrates, you haven't seen a carrot, a date, or even berries. I won't even ask about cake, because you probably don't even know the word. Or you can only pronounce it with your eyes closed. The thing is, I started practicing, let's
Speaker A
say, getting involved in a low-carb diet back in 2000. At the time, I was working as a trainer in Toronto and was a big, heavy guy.
Speaker A
How much? I was 110-115 kg. That's a rough estimate of 83. And I simply received punishment from the head trainer. Either you show the shape your clients want to strive for, yes, certain, let's say, six-pack abs, or we'll have to say goodbye to you
Speaker A
because you don't look attractive enough, as you're not a role model. Wait, what sport? As a trainer, I exclusively did powerlifting, yes, in the past, of course. Otherwise, as they say, you wouldn't be obese. You were, yes, yes, I was big. I was a little
Speaker A
bloated, a little puffy, all over the place, without definition. Yes. No, I wasn't some kind of crazy person, oh my god. Yes. Well, and talking about any kind of aesthetics was completely out of the question. That's why I
Speaker A
understood, and before that for me, well, nutrition, eat what you can, yes. In fact, I came to the gym at 13, with a height of 174 meters, I already weighed 90, right? So, I've been overweight since childhood. Metabolic
Speaker A
disorders were also already there. Yes, absolutely. Because my mother couldn't feed me milk because she studied and worked. And all this burned out, and my grandmother hooked me on oatmeal, semolina porridge, sugar, and so on.
Speaker A
And at a year old, I already weighed 16. And like, if mothers know, this is a completely unacceptable weight for a one-year-old. But I had a great appetite. And the more they fed me, the more I wanted. Since my grandmother
Speaker A
survived the famine during World War II, her main goal was to love through, like, finishing food until you get up, not eating with bread, yes. And this really led to hypertension, purulent otitis, and the loss of my appendix at age four, yes.
Speaker A
So, every chronic ailment imaginable was there, yes, in addition to, of course, excess weight and a very difficult situation where I literally couldn't do anything physically.
Speaker A
You were also overweight at school, right? Horribly. I started first grade weighing 41 kg. That's a lot. So. And so, at 13, when my hormones kicked in, I finally saw myself in the mirror through the eyes of, let's say, a
Speaker A
maturing teenager. And critically, yes, when I realized that my butt was literally broader than my shoulders, I knew I had to do something about it. Of course, in the early 1990s, proper nutrition was out of the question. All
Speaker A
there were were basement gyms, yes, so-called weight rooms, where I ended up. And it really did begin to change me dramatically. It didn't so much help me lose weight as it helped me recompose my body, right? That is, my
Speaker A
muscle mass began to grow rapidly. That's it. And at the same time, the fat I had didn't look so catastrophically awful anymore, right?
Speaker A
And this led to a certain improvement in my health, but by no means did it normalize my excess weight. And ultimately, as I already said, in 2000 I was already 20, so that's seven years of hard training. Yes, I realized that
Speaker A
training alone wasn't enough to help me. Let me clarify. During this time, you were growing up and experiencing some kind of Soviet medicine, or a little later, yes, its remnants, and none of the nutritionists or dietitians worked with
Speaker A
you, or did they offer you any solutions like eating five or six times a day? Vegetables, fruits, separated by commas, yes, that's the story. At that time, nothing like that existed. I just remember my workout ending with me
Speaker A
eating a huge bunch of bananas. I thought it was wonderful. You deserved it, you felt like you'd earned it, right? So, when I came home, my mom would feed me a big plate of pelmeni. And stuff like that, yeah. So,
Speaker A
healthy eating was basically out of the question back then. The only thing that became more common around the 2000s was, right? So, it was these weight-loss powders and shakes, yes, that they said cost many their lives. Absolutely, yes.
Speaker A
That is, it was absolutely true. And so, just when we were abroad, since the revolution had already begun quite a while ago, and Satkins, by the way, you probably heard about this remarkable man who died suddenly. For some reason,
Speaker A
everyone attributes it to him specifically because of the keto diet. In fact, he simply fell and broke his head. Well, it was kind of a bruise, but that's not the point.
Speaker A
That's why, in 2000, there were already people practicing the ketogenic diet. And interestingly, in my club, absolutely all the trainers were competitive bodybuilders. Some were into natural bodybuilding, some not so much. So. And I started asking them, because they gave me four months and I
Speaker A
needed to lose 25 kg. So. And, of course, I had no idea how. And they gave me different advice. By the way, I started with a regular classic TEP type, that is, a low-carb and low-fat diet. So, I ate 12
Speaker A
tablespoons of raw oatmeal, two chicken breasts, five eggs, and a handful of amino acids a day. That's literally what I ate. And, of course, it was a monstrous deficiency. My body was young, and I began to lose weight rapidly.
Speaker A
But at the same time, after a month, I was really starting to shake, because, well, maintaining such a diet every day was practically impossible. My weight also plateaued, by the way, my body said, "That's it, I don't need anything
Speaker A
else." It said, I'm not a horse, stop eating. But at the same time, I was still far from what I needed. I needed to lose another 15 kg.
Speaker A
I talked to the guys, and they said, "Well, you really need to indulge yourself, like they said, a cheat day, yeah, yeah." And I went to the supermarket, and I was completely blown away. I mean, I just had a complete mess before
Speaker A
my eyes. I packed up all the carbs I could: bread, dried fruit, got in the car, and nothing made it home. I was sobbing, I was just overwhelmed by this emotional state. Until I'd crammed it all in, I couldn't calm down. I
Speaker A
realized that wasn't an option either, yeah. Well, because it just completely blew me away. And one of the guys gave me a book by Canadian sports nutritionist Daniel Duchaine. It was called BDI Opus, that's what he called it. There were three types of diets he
Speaker A
suggested. And the third one, because I immediately dove into the one where everything was really tough. That's what BDI Opusn c
Speaker A
carbohydrate supercompensation. You had to eat every 2 hours according to a certain formula. Even at night, I woke up to alarms and slurped down muesli.
Speaker A
Oddly enough, I actually lost a kilogram every week on this diet. It was very tough. And on the weekends, you kind of expect to eat a lot of carbs, but they were already there. And in fact, it all came down to being very
Speaker A
difficult. In 2 days off. And was it possible to eat any carbs or not? It all started with liquid ones.
Speaker A
Yeah. Gradually, liquid ones are literally gainers per se. These are protein shakes with a lot of carbs. It's disgusting.
Speaker A
Some kind of fruit...Couldn't you drink fruit juice? Juice is no good. Why? Because fructose doesn't go into the muscles, so just everyone listening to us.
Speaker A
My God, you haven't even eaten any tasty food, have you? So, frankly, everything's so-so, right? I mean, I was focusing more on what I needed, instead of what I wanted.
Speaker A
That's it. And since fructose is metabolized exclusively through the liver, like alcohol, yes, so by gorging on fructose, I wasn't helping my muscles, but my liver was getting really inflamed, so I tried to stay away from sweets. So, it was mostly
Speaker A
rice, like, potatoes, bread, yeah. So, the first few times I was pouring all this junk into myself, I had to force it down, because it's a huge amount of calories. As a result, I gained up to 11 kg in two days. Why? Because all
Speaker A
this muscle glycogen was retaining a huge amount of fluid, about one in four . So, I really did look like some kind of mega-pig, right?
Speaker A
So, on Sunday, I had to work off all that sugar. I had a five-hour strength training session, where I genuinely felt like the Hulk, because I was so hydrated and energetic that even after five hours, I couldn't do it. And then
Speaker A
it turned out that by releasing a huge amount of glycogen, I was losing up to 7 liters of water overnight.
Speaker A
So, of course, my body had absolutely no time to sleep anyway. And most importantly, of course, it was completely unhealthy. My kidneys, my liver, my entire autonomic system were all in disarray. It was terrifying. Now , looking back, I'm terrified. Back
Speaker A
then, I was young, and it worked, despite all that weekend madness, because over those five days, I not only lost those 10 kg, but also went into the red.
Speaker A
Yeah. And, accordingly, over the next couple of months, I finally reached my goal. I ended up at 90 kg. Everyone applauded me, and that was it.
Speaker A
And suddenly you realized you weren't ready to live like this anymore, because if this is your life anymore, then who needs such a life? No one needs it, because in fact, I finished this thread with a temperature of 40,
Speaker A
because how many more times did you lose these crazy swings, then? In 4 months.
Speaker A
In 4 months, you lost it and realized you didn't want to live anymore, right?
Speaker A
Absolutely. So, this is this state, this strict regime. So, training exclusively based on when and what I eat, right? So, it's not that you can't take a step to the right or to the left , right? It works, but it's against
Speaker A
your health. In the end, my immune system simply couldn't cope with these swings of five-hour strength training on Sunday evenings. And usually I would endure it for 15 weeks, uh, and then I would get sick. And the body says, "That's it, now I want to
Speaker A
rest." In the end, I probably used this Badiopus thing three or four times in my life, yes, when I realized I was going nuts again on a low-carb diet.
Speaker A
That's exactly what you were talking about at the beginning. I never ate junk. So, every two or three hours, undercooked buckwheat, undercooked rice , everything on the clock, everything clean, but in the end, you're still constantly hungry and constantly
Speaker A
bloated. Did it ever occur to you to simply reduce the amount of carbs? And there weren't many. Well, well, well, you say every two hours, but not every two hours, but three times a day.
Speaker A
Or replace it with a fasting day, for example. That's when there was this myth, this theory, yes, that little by little more often is better than three big meals.
Speaker A
One. Now we understand that three times is better, because we eat food and don't raise our sugar levels, we don't raise our blood sugar unnecessarily.
Speaker A
Not quite, because if it's three times instead of six, then the single serving of carbohydrates is larger, and therefore the impact on blood sugar will ultimately be greater. And in fact , by the way, people have a big myth
Speaker A
about there being slow and fast carbohydrates. Yes, it's true. That is, some things enter the system faster, but if you ate 100 grams of the most undercooked buckwheat, those 100 grams will simply get there with a significant delay. I wore a CGM a lot,
Speaker A
yes, it's a conslucosomal device, to see what was happening to me. I also recommend it to all the people I work with, to open their eyes.
Speaker A
But tell me about that. I wore one too, and I also monitored it. So, well, it's considered, again according to the standards of the World Health Organization, that if your sugar peaked at 7 mol, yes, those, then, ah, and
Speaker A
then dropped to its normal values within an hour and a half, like 5, 5.2, 4.7 (for those with 4 to 5.2), then that's, like, everything's normal. And how is your sugar behaving now? You looked at my sugar, like a dead pulse. Mine is
Speaker A
four. What's your sugar? I'm usually between three and four with a half. Well, three is a bit low.
Speaker A
Let me explain. It's a bit low for the average person. Over the past eight years, my average sugar has continued to fall. That is, I'm continuing to adapt. My body simply doesn't need it.
Speaker A
That is, my blood glucose has really dropped to a minimum. That is, I had a period where I didn't check my blood sugar for three years. Well, because it's always boring. The same thing. Did you have diabetes before? I
Speaker A
didn't have diabetes. I had diabetes. Yes. And with diabetes, that means 5.7, yes, you had it somewhere. It was always there. Exactly. Exactly in that uncomfortable state. In fact, as my ketosis scientists and doctors correctly say, diabetes doesn't exist.
Speaker A
It's already a syndrome. It's just the higher it gets, the more problematic it is.
Speaker A
Exactly. And now I have it, that is, for a person, 2.7 is downright morbid.
Speaker A
That's it, yes, it's already looking for candy or starting to do something else. I don't feel it at all. That is, my body feels absolutely fine even with less than 3 mmol.
Speaker A
You don't feel a loss of energy with low sugar. Well, good. How did you finally decide that a low-carb diet isn't your path either?
Speaker A
And I went and looked at my blood vessels, and I just got scared. That's it.
Speaker A
And what happened to the blood vessels? And I've got absolutely all of them over the years of this carrot-crazy. By the way, I've always had high blood pressure. For me, 140 was normal, right? So again, yes, why? Because when
Speaker A
we constantly eat carbohydrates, it prevents the kidneys from excreting excess fluid. High insulin levels block the kidneys 'ability to function properly. So, it turns out that I always have heavy weight gain. I'm heavy, right? So, my average weight was
Speaker A
somewhere between 112 and 117 kg. That's not my weight. And it's clear that I've always had high blood pressure, and blood pressure is the first marker of inflammation and, accordingly, vascular damage. So, we have four main issues that actually
Speaker A
create problems: atherosclerosis itself , physical pressure, high blood sugar spikes, and smoking. Yeah. Yes. And toxic vegetable oils. These are the four most important parameters.
Speaker A
If they're not related to blood vessels , in my experience there shouldn't be any problems.
Speaker A
Which vegetable oils are toxic? All vegetable oils. What are you saying? Absolutely. So, there's a different hierarchy, too, for sunflower and olive oils. And let's say we have a field of unsaturated fats, right? So, if we just take it, because the housewives at the
Speaker A
top will listen to us, maybe, right? I mean, what do we have in our kitchen?
Speaker A
We have sunflower and corn oil. It's like, say, olive oil, like all those vegans who like to buy expensive extra virgin olive oil. Yes, of course, with this oil, I must admit, it's easier right away. Why? Because, firstly, it's cold
Speaker A
pressed. Yeah. There's no heating, unlike regular refined oils, which go through a whole bunch of, uh, heating, yes, and this whole technology is, of course, crazy.
Speaker A
When I first looked at it, I was completely hooked. Well, that's not the point.
Speaker A
Ah, double bond, yes, that is, there's only one double bond, because it's a monounsaturated oil, right? Well, let's say olive oil.
Speaker A
Expensive, expensive olive oil. Yeah, I wouldn't put it in my mouth for anything, because, yeah, if, for example, we went to Italy and they squeezed olive or avocado oil in front of us, it would be the freshest, nothing special.
Speaker A
I heard you're not too fond of avocado oil either. Right. I'm not fond of all vegetable oils, yes. But it would be a lot less harmful, let's say.
Speaker A
So, roughly speaking, if someone really loves salads and splashes a little bit of fresh, yes, avocado or olive oil into it, it would be ten times less of a problem than doing the same thing with sunflower or corn oil.
Speaker A
But nevertheless, any vegetable oil, pressed from its carrier, begins a process of oxidation—putrefaction, so to speak. The best example is fish-based. Fish oil is a pure polyunsaturated fat, just like vegetable oil. And the reason is actually quite simple. Both plants and
Speaker A
fish are cold-blooded creatures, and for fats to move through the body even in cold temperatures, they must be liquid. And for this, these double bonds are essential. But, as we know, fish spoils very quickly, quickly begins to rot and smell bad.
Speaker A
And fish oil has always tasted bad. We remember only that, yes. The same thing happens with vegetable oil. Only we don't notice it, because when we buy vegetable oil, well, refined oil, it undergoes so many different processes that ultimately our noses don't detect
Speaker A
that it's awful and shouldn't be consumed. And I'm not even talking about heating it, right? That is, if someone, God forbid, cooks something with vegetable oils, it's better to just shoot yourself right away.
Speaker A
So, okay, animal oils, what are they then? Fats, right? So, we also have a hierarchy. That is, if we're talking about the healthiest fat you can consume, in principle, yes, it's either milk fat, that is, high-quality butter and ghee, or the fat of ruminants. And
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there's a huge difference between the fat of ruminants and, say, pork fat, lard, or poultry fat. Why? Because, well, butter—a cow is also a ruminant , right? Yes. But it's milk fat, and this is its own fat. Yes. Now I'll talk
Speaker A
specifically about animal fat. So, what's the trick? Ruminants have crazy, multidimensional, unique intestines. In general, a cow is a magical creature because it eats grass and hay and still accumulates fat and meat. When I started really thinking about this, it just blew my
Speaker A
mind. Yes, it's actually very simple. The cow itself doesn't do anything with the hay. It harbors dozens of kilograms of bacteria that break down these long polysaccharides for themselves. So, they feed on it, excuse me, but they produce free fatty acids, and when they
Speaker A
die, they give up their tiny bodies as amino acids. And thanks to this, the cow, like me, is on a ketogenic diet.
Speaker A
She's not...Of course, you can feed a cow grain, but that makes them sick and fat, which is great for the food industry, yes, but not great for the cow. So, essentially, a cow, yes, that feeds on grass, feeds on the fats that
Speaker A
the bacteria that break down this cellulose give it. Got it? Yes. And the same thing, by the way, is done by the gorilla—yes, our closest relative, a 100%vegan who, in order to survive and feed that elephantine muscle mass, has
Speaker A
to consume up to 40 kg of fiber daily. I remember how upset I was when I learned how much muscle mass a gorilla and we have. Basically, they're all muscle, yes. But we also noticed, yes, how big their gut is. Why? Because it's a whole
Speaker A
factory for fermenting fiber. Our body can't do that. We evolved a large intestine, it's become tiny. Its main task now is not fermenting Greek salads , as I call them, but reabsorbing salt and water. That's the main function.
Speaker A
And yes, indeed, we can process a small amount of plant matter there, if we're going to put it that way.
Speaker A
Oil, what do you think of it? Awesome. Well, ghee is just an American name. Essentially, clarified butter is the same thing. They're rendered, but they say, "No casein, no casein protein ." Let me explain. I render the butter
Speaker A
myself. So, what's the situation? There are people who are hypersensitive to milk protein, not lactose, by the way, but specifically to casein. It's a terrible thing. And most people think it's lactose. Not at all. It's just casein. It's a
Speaker A
terrible thing. I'm very similar. Not to the point where I'm dying, but I've experimented, and I like to do it alone , slurping up cottage cheese with sour cream. The next day, I wake up feeling like I'm sick. My whole body aches:
Speaker A
turbidity, swelling, my knees are numb, like I'm a ninety-year-old man, unable to move. I can clearly feel it, not to mention that there's another major side effect of casein. A large amount of it is converted into something called
Speaker A
casimorphines. These are apioid compounds that put our intestines to sleep. Yeah. And this can lead to very serious bowel problems.
Speaker A
Oh, and I understand that casein affects hormones; they'll determine that. Well, first of all, it's a constant addiction. Most of the girls I know who have a hard time giving up side dishes just jump on dairy and don't feel any
Speaker A
better because it's constant inflammation, a huge amount of extra empty calories that are absolutely unnecessary. This causes swelling, health problems, and bowel problems, right? That is, sometimes it's as hard to break away from dairy as it is to
Speaker A
give up sugar. Well, first of all, again, there are very strong patterns. We're always told that fermented milk is just milk and sour, well, fermented milk is sacred, well, it's all wonderful. So. And yes, and only this hidden intolerance, which
Speaker A
may not even be felt just by consuming it, but it accumulates in the form of a deficiency or excess of thyroid-stimulating hormones and so on, yes, and excess fat mass, yes, people love Olivier salad and vinaigrette. Well, that is, roughly
Speaker A
speaking, few people, like me, eat only one thing. For me, in fact, 90%of my entire diet is fatty ground beef. That's it, I eat nothing else. And it's very easy for me to understand whether it makes me feel
Speaker A
good or bad. But when a person eats 25 ingredients in a day and feels sick the next day, it's very difficult for him to figure out what's really making him sick. Why do I always tell dairy lovers : "Eat some cheese, eat some cottage
Speaker A
cheese and look specifically at your body's reaction. It won't lie, because, of course, if I eat some small piece of freezin, I won't notice it.
Speaker A
Yeah. But I don't like to eat like that. I like to eat like that, right? I sat down, had a hearty meal, right? So, if I eat, I had the same thing on my Mazda , I did an experiment, I literally ate
Speaker A
half a kilogram, yes, I think, today I won't eat meat, I'll just eat cheese.
Speaker A
And why not? There are no carbohydrates there. Protein, fats are chic, by the way, fats are chic, protein is problematic.
Speaker A
And the next week, as I already said, I felt very bad. Everything was not like that. The only thing I will say is that for those who have at least some tolerance, the more aged the cheese, the fewer problems there will be,
Speaker A
because these bacteria, they really They modify this casein, and it becomes a little less problematic. There's also a difference between casein A1 and A2.
Speaker A
So, if we take, say, goat cheese, the body's overall inflammatory response will be less. Maybe not completely, but much less. This is for those who really , really want it. We missed the point, or rather, we'll skip ahead to the
Speaker A
moment when you threw out the book about low-carb diets and switched to a no-carb diet. Tell us about your first experience of entering ketosis.
Speaker A
So, I'll tell you right away, ketosis, I'll remind you, is a process in which cells obtain energy from fat.
Speaker A
Yes, it works, I'll explain. Ketoses are a condition with low insulin levels, when the liver, receiving fats, is unable to, firstly, store them.
Speaker A
Yeah. It either burns them, and sometimes it burns them in such quantities that some are converted into ketones. Uh-huh.
Speaker A
So, this is usually a metabolic state with very low insulin levels. And when can this happen? When we always have, uh, low, even blood sugar, that is, when a person consumes carbohydrate foods, ketones are not produced at all.
Speaker A
Basically, these are just two incompatible processes. We actually have two important metabolic hormones. This is insulin and its twin brother, which no one talks about at all- glucagon.
Speaker A
Uh-huh. And they usually work in a scheme. If insulin is elevated, glucagon goes away , right? And what is the job of glucagon? First, it makes glucose for me. After all, I don’t consume it, right, and I’m talking to you somehow
Speaker A
. So, when glucagon is active, and in me it’s active most of the day, unlike ordinary people on a mixed diet, my insulin rises slightly only when I eat my 700 grams of minced meat.
Speaker A
That’s all. Throughout the entire day , 23 hours, my glucagon is active. Its The first task is to burn fat and produce the required amount of glucose depending on need. This process is called gluconiogenesis.
Speaker A
Yeah. So, my glucose, it's built, well, the body can create it from three components. The first is glycerol. This is the carbon shell, uh, of triglycerides, that is, fats, when I burn a huge amount of fat, this is my
Speaker A
main source of nutrition, yes, this carbon shell, it is processed by the liver into glucose. The second point is lactate. Since I'm an active guy, yes, I move a lot, I, accordingly, produce lactate, which goes to the liver, and
Speaker A
75%of it turns into what? Back into glucose and gets back into the blood. So, almost waste-free production. And the third point, which the body can use , but doesn't like, is amino acids.
Speaker A
That is, it can transform those amino acids from the protein consumed that are suitable for gluconiogenesis into glucose. Yeah. And we'll probably talk about horror stories about liver and kidneys, yes. That a lot of meat is bad for you, right? There
Speaker A
was an execution like that, remember, the protein-Chinese execution, when a person is fed only boiled food for 40 days.
Speaker A
Right. And why did this lead to death? Because they fed them lean protein. And here lies the biggest secret.
Speaker A
That is, we are not allowed to consume protein without fats or carbohydrates. What is the reason? Let's take me. I don't consume carbohydrates. We give them to you. I'll go and eat a kilogram of boiled chicken breasts. I can. I can
Speaker A
eat them. What's going on with me? In order to, uh, digest protein, my insulin doesn't have to rise as high as with carbohydrates, but still. What always happens with blood sugar? When insulin rises, does sugar start to fall
Speaker A
? Can my body allow that? It can't, because then I'll fall into a hypoglycemic coma, right? That's why it raises glucose at the same time as insulin. This is that rare case when both Hormone levels rise for what? To
Speaker A
compensate for this increased insulin. But what's the situation? Insulin has risen, but what's the law? If insulin levels are high, the body's ability to use its own energy, that is, its own fats, is dramatically reduced. And I end up in a state of energy black hole,
Speaker A
when my fats are unavailable, I haven't eaten any fats, and, accordingly, what should I do? And the body dramatically accelerates this process of gluconeogenesis. That is, instead of using protein for production , hormones, and reconstruction of my body, it begins to try to convert it
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into glucose in really large quantities . And this is toxic. Firstly, this process is very energy-consuming.
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That's the first thing. Secondly, this really leads to the fact that ammonia production, yes, increases many times over.
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Does ketocidosis occur, or what is that ? No, this is not about that, this is not about that. This is precisely the increase in ammonia, which must then be converted into uric acid and excreted from the body by the kidneys.
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When I...and I can for I even did an experiment once for a diabetic. He wanted to know if my blood sugar would rise if I ate a lot of meat. I ate 1,100 grams of my favorite ground meat,
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while wearing a CGM. My blood sugar not only didn't rise, it even dropped a little. Do you prepare the ground meat in any special way, or do you just fry it in a giant cast-iron skillet? I...
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Why ground meat, why not steak? Okay, good question. I'm a very practical person, uh, I live alone.
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It's important for me not to spend a lot of time on this and at the same time, I can do it every day. I have a large chest freezer. I've become friends with a butcher shop, and I order 25 bags of 1,350 grams each from
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them every time. Yeah, that's mine, that's two servings in one bag. So, when I go to the sauna, I take one bag out into the sink. It defrosts overnight, yes. After that, I always train and work out in person on an
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empty stomach, Yes, with people. Accordingly, I usually eat my meal once a day. So, my lunch, if you can call it that, is, yes, somewhere around 3-4 pm. For example, today I haven't eaten anything yet.
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Yeah. So, when I get home, I dump my portion into the frying pan and gobble it up.
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Why? Firstly, it's fast. You don't need to be a genius to cook ground meat. You don't need to know how to cook meat, because meat is, again, the same steak, yes, it can be soft today, but not tomorrow. Again, steak is 10 times more
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expensive. 10. So, a kilogram of my ground meat costs me 600 rubles. If you went to a restaurant, could you order a steak? Of course I can.
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But that is, you can, you can't reserve it. I asked mainly for this purpose, yes, to understand if there is a difference between consuming ground meat or steak in terms of sweating substances. No, there won't be. But But
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what's the problem? People don't like the veins, the fat, yeah, mostly, yeah, filet mignon, yeah, so few people enjoy ribeye steak. Ribeye steak is probably the best thing you can eat. If I were an oligarch, yeah, I'd probably afford
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New Zealand, yeah, frozen, like this. Our grandfather, at 95, ate steak every day and drank 100g of French cognac. He says," What did he die of? "They killed it very expensively." Right, right? So, in fact, purely from an economic point of view, yes, minced
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meat is much more convenient to cook. It's cheaper, more practical, and you just don't bother with it.
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Well, I get it. There. Yes. And can you add vegetables there? Absolutely not. So, just on the vegetable, well, beans. Well, okay.
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What am I being my own enemy? No, no. Come on, let me explain. You just asked how I switched to a no-carb diet, right ?
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Yes. And how, how did it happen, right? Everything, how did it happen? So, I'm on day one.
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Day one, yes. I listened, and I started with bloggers, yes. It was only later that I realized that I needed more information. I started to rip apart precisely these profound guys, who are each an expert in their own way, right?
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For example, Benjman Beekman. I adore this scientist, he's a real professor. He is a professor of insulin resistance . He knows everything there is to know about fat cells. Maybe about insulin too. That's it. We also have the
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wonderful Paul Mason—he's also an Australian physiologist, yes, who's talking about the problem of vegetable oils. And there's Richard Johnson, who probably spent 30 years trying to understand how fructose, uh, interacts in our bodies. I'll definitely tell you what to do about it. Yeah.
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So, well, I initially started with Thomas DiLaur. I even remember him: such a fitness hunk, yes, who was also a giant fat-assed pig, lost weight on a low-carb diet and began, accordingly, well...I—he's the first one I really listened to, in what sense, right? I
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mean, I knew that a low-carb diet helps you lose weight quickly, but I, like many athletic guys, didn't believe that you could constantly work out without carbs. I mean, I saw myself as a whale who should, accordingly, surface on the
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weekends, gorge himself, stock up on glycogen, yes, and, accordingly, dive into a low-carb diet. That I mean, I didn't believe the body could fully provide itself with everything it needed without, let's say, coming to the surface. And considering, I'm
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saying, I just, well, saw my blood vessels, and I was just scared. They told me, dude, you could die at any moment, right? Well, did you have high vascular calcification or cholesterol plaques? Specifically, cholesterol plaques back then, and now
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I'll talk about that too. I'm all covered in calcium, but as it turns out , that's great. That is, it stabilizes these plaques. That is, literally take this unstable plaque, which can spontaneously rupture at any moment and get cemented, and the body cements it.
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Well, what about vascular elasticity? Yeah, we'll talk about that now. Oh well, let's explain it thoroughly.
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So, initially, yes, I listened to him and thought, "Well, what am I losing, right?" Well, I'll try it for three months, yeah, if it doesn't work, then it won't work. "Uh, and right at that time, yeah, it was a classic, classic
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ghetto. It's lots of greens, vegetables, nuts, well, basically, everything. And chicken eggs? Of course, I always have eggs on hand.
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That is, roughly speaking, not even close to minced meat, and now I can just have an egg day, just gobble up 15 eggs and feel great. Cheap, cheerful, and fast. Again, it's very fast. It doesn't take much.
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And don't you really like to enjoy food ? I'm a carbohydrate in remission. I was a terrible bread eater. I adore bread. I can even say that the best bread is made by Karavai SV. We have a company like that. Phenomenally
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delicious, but after that I really walked around with such a bloated belly , like I was eleven months pregnant. I felt really bad.
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So, that's how I am, I always do everything Exactly. They say it works, yes. I started calculating how much of this fiber I was buying. I started munching on this celery, steaming cauliflower, broccoli, and all that crap. What happened in the end? What
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was good? All this plant garbage, it really takes up space in the stomach, but at the same time doesn't give anything. And it turned out that after that, I couldn't eat properly, right?
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That is, the amount of real food I ate, which gave my body nutrients and energy , was very small. So, as I remember now , I lost 25 kg in 4 months. And the feeling was literally better than
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from this Badiopas. Yes, yes. Because, basically, everything was stable. But now I'll tell you about a mistake I made. First, greens. Are, and me, well, I had it, I left the side dish. I have this psychological need to scratch
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myself Dopamine receptors in the brain. So what happened? I started eating nuts . I was allowed to. So, what did I mainly start eating? Picanto, macadamia nuts, and almonds. They're considered the healthiest nuts.
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Yes, of course, that's just crazy talk, but I'll explain, they also have a different hierarchy.
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And nuts, yes, nuts killed me. Now you can't even see them because I had laser correction . Yes, I was consuming them in such quantities that literally six months later, xanthine plaques started popping out of my anatomical tissue. These are
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cholesterol plaques. Yep. Made of phytosterol. Nobody talks about that. It's not cholesterol, but phytosterol. It's plant cholesterol, which is found in huge amounts in all fat-bearing plant elements. Why did I say then, yes, at the very beginning, that the vegetable oil would be the
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freshest, even if it was squeezed right there in front of you, it would contain phytosterol. That's it. What's scary.
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Even if it's not oxidized, even if it's not oxidized and super fresh, you can't escape phytosterol. We'll talk about this. So, I put all this into myself, first of all, I was constantly pregnant because of this fiber.
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And constant bloating, right? So, Mizim is irreplaceable. It's our everything. And it was like with bread before, yes, like with these salads. Well, I didn't eat salads as such, but I stuffed myself with it, thinking that I really
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needed it. I even remember buying a whole box of apple pectin. They had these cool packets, delicious. You could dilute them or just pour them in like that. I even went even further. I thought:" I need fiber. "And I,
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accordingly, loved grounds and coffee. Coffee grounds-what is that? It's fiber . And I started chewing all this stuff, yes, just like to help myself somehow.
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Well, anyway, what happened? And phytosterols Plaques, one, constant bloating, two, problems with going to the toilet, it was terrible. I didn’t know where to hide from myself.
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Then, thank God, I came across Sean Baker. Sean Baker is a giant athlete who has been on a clean diet for the last 10 years, like me, that is, only on animal products. And he opened my eyes, he said: “Dude, if you’re
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constantly walking around pregnant, yeah, flying around the apartment like Carlson, yeah, well, it’s probably not just your body trying to tell you something.” In the end, I suffered exactly like that, as I told you, yeah, vegetables, nuts and so on. The first 9
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months. I lost weight, lost weight, but at the same time, my gastrointestinal tract got even worse. Not to mention everything else. And these things, they really scared me, because then I didn’t know why. I thought: “Well, that’s it, cholesterol, all that
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stuff.” That’s it. So, I completely eliminated it and literally within two weeks I I forgot what the intestines are anyway.
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Wait, what is constipation? Have you forgotten when you switched to a low-carb diet? It's white.
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So, yes, a lot of people who are following me have two problems. Either they run part of the time, why, yes, or they don't move at all. What's the problem?
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The biggest problem for all beginners is systemic dehydration. What happens? When our insulin levels drop dramatically, it finally opens the dam. It tells the kidneys:" That's it, we can remove fluid, "and the kidneys:" Yes, of course. "And, accordingly, an
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absolutely huge amount of fluid comes out from everywhere. And people don't understand how much we need salt. We simply need sodium like air. Why? In my bloodstream, we have one teaspoon of sugar and 11 spoons of salt. 11. It's
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not just because our blood is salty, right? We have potassium intracellularly, and sodium extracellularly in the bloodstream. And this The sodium and potassium pump, which gives us, in fact, energy and supports, roughly speaking, all living things in our body, all the processes
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in our body, is deflating. That is, I, roughly speaking, my tire is deflated. I practically, my blood pressure dropped from 140 in 2 weeks to 90. I was just staggering. I can’t understand anything. Of course, I immediately thought, like most people:
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“Aha, well, I probably need carbohydrates, that’s it, I have no strength.” But the problem was not that my body didn’t have a book written about this , right? Like about the pitfall, like about No, no, because that guy, he’s like
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that himself. And it seems to me, frankly, he himself wasn’t on this, right? I, he says, I don’t eat, I advise everything else.
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That’s why the problem was this terrible mistake. Almost everyone I have goes through this. This is systemic dehydration, because the kidneys would like to retain salt, but they can’t. It’s just Everything is prescribed by the liter. So what's the
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problem? We're getting intestinal dehydration. Of course. So, what should we do? What should we do? Too much salt. So, there are three things, three things that are needed to avoid bowel problems , as such, yes, the constipation that
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people talk about. The first is sufficient fat intake, because people are fat-phobic, they're afraid. And even if I told them there that they need fat, and especially girls, they don't understand, right, and they think ," Well, how? "Well, I ate, I don't
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know, a fatty chicken leg, and that's enough for me." Or: "Well, I just heated up my turkey breast in melted butter." That's probably enough. Well, and excess fat, which often appears when people overeat fat, maybe, damn, yes, stool, fatty stool. I'll tell you now,
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yes, everything, everything, I'll tell you everything. So, the problem is again because of fatty stool.
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Because of fatty stool. Everything is correct. So, what the hell, are we going to jump right away? That means we have dehydration, that is, we need fat, we need salt, and magnesium citrate helps a lot temporarily, because it
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moisturizes the large intestine, it draws fluid there. Therefore, during the adaptation process, if, yes, if we don't have loose stool, but on the contrary, nothing passes through there, then it is magnesium citrate in doses of 600 mg of the substance that really
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helps, well, And drinking any isotonic drinks at this time is useless because they don't have sodium.
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So, ideally, it's Himalayan pink salt. I love it simply because it's tasty, right? So, for me, do I need to drink more water? How much water should I drink?
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The body doesn't do it, it'll ask. So, what's the trick with a low-carb diet?
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A sudden loss of water, dry mouth, literally, yes, you want to drink. People make a big mistake. They start drinking empty, dead water, but it has no electrolytes, and they dehydrate themselves even more. So, there's already little salt, and we,
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accordingly, dilute the remainder with even more of nothing. They get even worse. And it seems like you're drinking, but you only get worse and worse.
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How long have you been feeling worse? Three months. Yes, it's during these three months, they say, that you can break down and reconsider your beliefs. Yes, if so, I searched for all three months, I searched. I didn't want to give up,
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because there was no turning back for me, Yes. And, of course, if I'd known the problem, yes, I would have started adding a lot more salt right away. And, most likely, this, well, wild cliff, it would have been softer. By the way,
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when I finally started shoving salt into myself, my blood pressure rose from 90 to 110. By the way, my blood pressure has been 110 for many years now. And official medicine tells us that it should be 120x80. But to be
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honest, they take, I don't know, 10,000 people and look at the average pressure . In reality, it should be lower. If the person is even smaller, for example , a girl of height and so on, weight, then 100. Many of my girls feel great
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at 190. That is, these 120 are actually high blood pressure, but it is simply considered normal for people on a mixed diet. Why? Because, as I already said, insulin retains excess water, and Excess water means excess pressure, excess blood circulation, right? So,
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every person carries an extra half liter of blood simply because, yes, but it's absolutely unnecessary. So, when I raised my blood pressure to 110, everything returned to normal and the weakness went away. So, I proved that the problem wasn't a carbohydrate
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deficiency per se, but rather that I lacked this electrolyte balance, yes, that is, my body simply couldn't create enough energy.
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What other tests have you had or do you have regularly to see how your health has changed? I've had an ultrasound of all my organs, starting with the thyroid gland. And do you have a biochemistry test? What do
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you have? Yes, that means I have a ton of red flags, of course. My cholesterol is incredibly high. People can't understand LDL, HDL.
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I'll tell you now. I'll tell you now. In fact, when we test for cholesterol, we test for lipoproteins. These are small Carriers of all fat-soluble substances. So we have to understand that when we talk about cholesterol, it's like putting me on a bus and
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calling the bus Pasha, right? But that's idiotic. Lipoproteins, after all , transport soluble substances: vitamin D, A, E, K, phospholipids, building blocks, triglycerides, cholesterol. By the way, cholesterol isn't just something that's transported; it's part of the body of this lipoprotein, right.
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Why? Because fat-soluble elements can't just wander around the bloodstream. That's why our mega-cool liver creates these transport vehicles. So, I have 18 of them. The total number is many times higher than, well, official medicine says it's allowed.
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And triglycerides? My triglycerides are below one. What are triglycerides? So people are like, it's a fat molecule in the blood.
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Not exactly. Let's say, when I eat there, I don't know, sometimes I just want myself To make things better, I just eat 100 grams of butter. Well, I want some. So what happens? This fat, it won't show up in the tests. Well,
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that's right, because it's stored in giant trucks, kilometers, and they don't go to the liver, they go straight to the authorities. Muscles, fat cells.
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Understandable, right? What do triglycerides mean in tests? These are, by the way, very important tests. Of all the lipo in this very program, they're the most important. They show how much fat the body creates from what you consume. That is, roughly speaking,
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if I ate a large plate of rice, then it's clear that my body will immediately convert it all into glycogen, into liver glycogen, into combustion, it simply won't be able to absorb it all. Accordingly, the liver will format some of this increased
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glucose into triglycerides, and they'll store it in, say, these much smaller buses, yes, Well, let's say the VLDL bus is the very, very lowest density of this lipoprotein. And it will then float, accordingly, through the bloodstream, trying to give this load
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to the cells. And it gradually becomes smaller. So this thing that scares us, bad cholesterol, is low-density cholesterol LDL, right? It's the same bus, but it simply gave up its load. And what is it left with? With cholesterol. Because
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cholesterol is part of this body, yes, part of this truck. So, in fact, these lipoproteins themselves, they don't create any harm. They're just a transport system.
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This is an indicator of the efficiency of this transport system. Yes, that's right. That is, if, for example, I have a huge amount of these lipoproteins, and I really do have a huge amount of them, that is, roughly
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speaking, and if, well, according to the tests, people have four, yes, of this low density, then I have 16.
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Why? Why am I happy about this? Firstly , I'm 100%on fat metabolism. That is, it's important to me, So that there are a lot of these vehicles running. Why?
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Because I need to supply myself with energy. If I don't have these vehicles, I won't be sitting here so charged up and with you. A whole bus depot. Of course, now yes. What else is in your biochemistry with the red flags now? Oh
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no, wait, I'll finish with the vessels. You said cholesterol plaques. What percentage of cholesterol plaque was there?
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Some were 90. That is, I was really bad . Everything was bad for me. And now, first of all, I have completely stabilized. Completely.
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Well, 90%remained 90 or did they manage to decrease? Oh, some decreased, some stabilized. By the way, I'm not the only one. Many notice that as soon as chronic inflammation, blood pressure, smoking, and these toxic vegetable oils (now, by
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the way, the explanations) decrease, they don't interfere with blood flow. Yes, as they say, a vessel is not a water pipe, it is actually very elastic. Uh-huh. And so, if in some place, well, you have calcified, it's not the entire vessel, but a specific
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area. After all, we have plaques, they're not all over the artery, by the way, not in the vein of the artery, because that's where the pressure is, but some kind of node. That is, somewhere there is some branching where
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there is maximum physical stress. Exactly. So, roughly speaking, our entire vessel isn't filled with cholesterol, right? But a specific area . Why? These lipoproteins themselves aren't the root cause of the problem; they're firefighters, they're the repair crew. So, how does this happen?
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In case you're wondering, in our vessels, there's a vessel on the inner wall that's covered with a protective wool. It's called glycocalyx. Yeah. It pushes through such a thick amount of, well, let's say , it's not water, it's a thicker mass.
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And the whole point is that it creates an air cushion. That is, the blood itself doesn't touch the vessel walls at all. So, this glycocalyx creates this targeted topic, and it just flies by. So, the heart creates a small
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impulse, and then it flies by itself. So, as long as this glycocalyx is healthy and woolly, there are no problems. But when it is somehow damaged, be it an injury, pressure, I hit myself, yes, something happened there, and toxic vegetable oils, by the
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way, are transported on lipoproteins in my vehicles. And if a transport truck carries toxic vegetable matter, oxidized fats, it starts to break down, it starts to litter the road with spare parts. So, I have a huge number of
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these trucks, but if they are serviced, if they do not create emergency situations on the road, then they are just doing their job, right?
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Accordingly, if a truck starts to lose parts, yes, wheels, and generally there is some kind of accident, yes, a repair shop arrives to this accident. A team is needed to evacuate everything. And here's where the problem begins: when
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they initially arrive at the scene of the accident, yes, if we get a scratch, blood comes out, that's right, red blood cells. Their job is to instantly close the gap. And the most interesting thing is that a large amount of
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cholesterol is found in them, because red blood cells, they have to be very flexible to cut through the smallest capillaries. Therefore, the main amount of what's called cholesterol comes with red blood cells, and not with these lipoproteins. Yeah.
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By the way, lipoproteins in the entire plaque are 3%. How can you blame cholesterol for the problem in the plaque if there's almost no cholesterol there? Well, that's idiotic. So, first, accordingly, red blood cells come, they create a clot, then immune cells come,
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fibrous tissue grows. That is, like we have a crust. But what's the problem? When a crust appears on the skin, it It fell off and goodbye, forgotten. But maybe the body will allow something like that inside a vessel? Ah, that is, even if this crust
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is in a large vessel, this crust will later clog something somewhere, and that's, excuse me, a shot to the brain.
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Therefore, knowing this, our body is genius. There are special enzymes that dissolve this crust if it's an immediate repair problem. That is, the problem occurred, it was patched up, everything resolved, we move on. Now imagine a person who constantly has
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chronically high blood pressure, eats a bunch of junk food like crazy, yes, behaves badly, smokes, and so on. This place never recovers for him. It's a constant source of inflammation. And a repair crew is the same thing. Imagine
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something happened to the riverbed there, it started to wash away the road . It constantly collapses there, yes, and no matter how much you repair it, until, roughly speaking, you can get rid of this water, the road will break
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down. Well, logical. An analogy, yes. The same thing happens to us. And this plaque, it constantly grows. Eventually , of course, it will clog a vessel. But I don't know, you can see it on my arm now. There's a larger vein running
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through here than this biceps-biceps vein. Why? When I was young, I used to inject amino acids into this vein.
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Yeah. It didn't like that, and it stuck together. I died, no, the body took a detour.
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Our bodies have an amazing ability to create detour routes. That is, if the main road is blocked, we can take a detour, but we have to give the body time. What usually happens? I already talked about this, yes, about this
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spontaneous thrombosis, thrombotic rupture, yes, when a plaque ruptures, we don't give ourselves time to react.
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If it's a large vessel that gets blocked, hello to the family. And what's most interesting is that it turns out that it's not even the plaque rupture itself that's dangerous, but the spontaneous thrombus formation.
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This is also, by the way, very important. A factor that very often kills people. So, I'll explain what the joke is. Let's say, let's take the wild nature of our ancestors, right? There's constant blood loss, there are possible
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fights, wars, hunts, yes, which may not end well, and so on. Our body, it perceives stress as what? As the physical possibility of blood loss. So, in general, in the animal world, it doesn't happen that an animal just
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suddenly starts getting stressed out of nowhere, right? So, a lion runs after a wildebeest, and they both get stressed.
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Whoever can, can, right. But what happens? And a large amount of blood-clotting substances, frebinogens, is released into the blood.
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And it turns out that evolutionarily this saved us, right? So, the body is prepared for the possibility of injury and what does it need? To stop the blood at any cost, so as not to die today. But in our world, it turns out
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that we often sit and worry about everything possible and impossible. And our body, it's blind, it doesn't understand what's going on We're not being chased by any saber-toothed tiger . And it turns out that we have a chronically high release of these
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substances, which can actually lead to spontaneous thrombosis. It's not that a plaque has ruptured, but that a lump is simply created in the bloodstream, which clogs a vessel. This is very common. Why, actually, does it make sense to look at it? They say thick
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blood, right? That's precisely it. So, for example, there's the cheapest method, which official Western medicine rarely talks about, which is simply a small dose of aspirin. Why? It thins the blood. But you have to be careful here, right? Because if it's already
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thin and there's some internal bleeding , then, excuse me, there could be problems. It's best to monitor this too. Unfortunately , we have to wrap this up already, but I still have a couple of questions, as briefly as possible. As for your red
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flags, what is your hormonal level now? What's it at? Testosterone. I'm very pleased with myself for this.
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I'll be 47 in September. I've never been in such a state in my entire life, physically, mentally, or hormonally. I feel great.
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Yeah. No, I'm going purely by the reference levels. Yes, yes, yes, yes. Yes, I have red flags. It's just creatinine. But why? Because I consume a lot of protein . By the way, I'll tell people right away, those who want to know about my
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kidneys, there's a test called cystatin . That's what shows the truth. Why? Because it doesn't depend on physical activity or food intake. This or that or that, creatinine, cholesterol. And what else do you have? So what do we have?
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That most likely there will be nothing else? Oh, well, just lipids, right? I support D3. This, by the way, is one of the few supplements that I allow myself to definitely, yes. So, again, yes, for people who would like to, but
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are afraid, yes, we have the first dehydration, we talked about this. Then , if they come to me The girls don't have gallbladders anymore because they've been on a low-fat diet for many years, yes, and there, strictly speaking, well, you don't want to use
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the organ, it stops working. That's it. That is, if you've been really afraid of fats for a long time, then, of course, it makes sense to look at what kind of stones there are, if any. If the stone is big, it won't pass. If
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it's small, it will. But if it's of a dangerous diameter, it can block the bile flow. This is dangerous. So, it's better to check right away. What other problems could there be? Yes, for type 2 diabetes, it's precisely
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low blood sugar. Low blood sugar. You say that you have it and that your blood sugar is quite low for diabetics, what does that mean? Both high blood sugar and low blood sugar are a problem . It's necessary because they inject
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themselves with a large dose of insulin , and it, let's say, creates too much, yes. For example, they brought a child to me, he, unfortunately, developed type 1 diabetes. This is exactly the situation when there's no insulin at
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all. No. The American Nick Negyus have gone off carbs. He now takes insulin once a day instead of injecting it with every carbohydrate intake. Everything has stabilized. The child lives an active, athletic life. The only thing is that he's now in his teens.
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Sometimes he has his own sugar production flare-ups, and they're controlled with a tiny dose of insulin. Life has become a fairy tale. For a type 2 diabetic, this isn't a problem at all. What is a type 2 diabetic? He has an unrealistic,
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insulin insensitivity, right? He has a lot of this insulin, but it doesn't work. He has energy intoxication, he has a lot of triglycerides, he has a lot of glucose in the blood, he needs to get rid of everything. Therefore, ideally, you
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shouldn't immediately gorge yourself on fat. Why do you need so much of it? That is, the ideal is to go on intermittent fasting, eat hearty, healthy meals, preferably once, maximum twice a day without snacks. I would add to this that, well, for those who
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decide on such a thing transition, ah, it is still a significant change in both your lifestyle and the lifestyle of those around you, your loved ones.
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You probably didn't just say that you live alone, yes, because it's not because of that, but nevertheless, yes, but it requires a certain mindset. And you've been on a low-carb diet for 8 years now, yes, 8 years. What has fundamentally changed
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in your life during this time? Have you become a better version of yourself? Exactly, 100%. First of all, my brain.
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Why am I putting off lunch? Because my body is in a state of hormonal starvation. And I'm not hungry. It's not this hunger that will make me faint . No, it creates me, it makes me a little more aggressive, a little more
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active. I can't sit on my butt, I constantly want to do something. Yes. My body says: "Go on, go on." Why did I ask about testosterone?
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Because yours is what You sit, work, and search. So in this regard, yes, I want to be as focused and sharp as possible. How many hours a day do you sleep?
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7-8 hours. Excellent. You look like someone who has cracked their longevity code. Congratulations and I wish you success. And I invite you back to the studio so you can share your experiences and talk about this more, because we haven't even touched on most
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of the questions and topics we've outlined with you yet, because we simply got carried away discussing your personal experience, your story, and the specifics of the keto diet. Thank you for your attention, dear friends, and goodbye.
Topics:keto dietketogenic nutritionlow carb lifestylePavel Bedorevweight loss journeyblood sugar stabilitysports nutritionmetabolic healthketo mythslong-term keto
