2:28 - The Importance of learning about the history of food for lifters 7:15 - Was the “Agricultural Revolution” history’s biggest blunder? 15:20 - Did abandoning our “hunter-gatherer” origins significantly affect our health? 17:25 - Why were pigs, cows and chickens domesticated food sources while other animals weren't? 21:28 - Oysters! 25:10 - Garlic! 27:15 - The link to intermittent fasting as an ancients’ “warrior diet” 30:03 - What were the convenience foods of antiquity? 34:10 - The ubiquitous role of stews in ancient warrior cultures 40:25 - The eternal popularity of diet books 46:25 - The problem with bland eating for bodybuilders 52:55 - Perpetual (Hunter’s) Stew! 55:00 - The misconception of the past having “better food” 1:02:20 - The role caffeine played in history 1:08:45 - What other foods impacted history significantly? 1:15:00 - Sandow’s diet & food quality 1:19:18 - A simple nutritious food no longer served which needs a comeback? 1:20:10 - Was there ever a culture where men did the food preparation over women? 1:25:10 - Are the modern day versions of fruits/veg lower in quality than the past? 1:28:45 - Strangest food you’ve ever tried? 1:31:45 - Why did cheese take off in Europe and not in Asia? 1:33:55 - The future of meat vs lab meat vs plant meat? 1:35:50 - Growing food on the moon? 1:36:30 - Future developments in food & food supply?
I wasn't sure what to expect, but pleasantly hooked by this episode. Entertaining and educational as always. Greta brings a good energy to the ensemble and I would welcome further collaborations. The talk turned to liver and I remember being quite influenced by Vince Gironda's, 'The Wild Physique' and his dietary recommendations. I bought kelp, spirulina and liver tablets. I ate a ton of dessicated liver tablets thinking it would turn me into some sort of superman. There is a sense of well being you get from the liver tablets that I experienced that I also seem to remember Jerry Brainum talking about in an interview. I'm not sure but it sort of gets you high somehow. I wonder if that Is that the case with actual liver as well? Future questions. Whatever happened to cottage cheese? Big time bodybuilding food at one time. Is it still worthwhile? Is chicken bone broth a worthwhile addition to a diet? Tolerable smell?
Stind as I sit here staring at a blank page at 3am on a Saturday morning attempting a script for my next video, I realize it's only because of guys like you and your kind words of support and encouragement that keep me going. I really loved this discussion and was so pleased to have Greta's input and even a more even tempered Jamie :-) The views keep dropping off a cliff for every new video I release, which doesn't encourage new guests to even want to spare their time. If you have any ideas or feedback, I'm all ears. That said, yes, Gironda was incredibly ahead of his time, especially with his zero carb and carnivore application to Bodybuilding. Yes I noticed that cottage cheese has fallen out for the usual recommended rotation - remember how everyone used to have post workout jars of baby food also? 😂😂 I will save those questions for our next podcast together. Thanks always Stind 🙏 My latest interview with Robert Sikes is also a good one, particularly related to keto for experienced bodybuilders.
Organ meats CAN be excellent. I like to make stews with beef heart, and then pan fry liver with mushrooms and onions. And deep fried chicken gizzards are fantastic. The idea of not using garlic is quite frankly horrifying. Or the quarter teaspoon of powder? For real?! What's the point? How does one come to hate themselves THAT much?
The garlic thing.. if I prove I'm too fragile to handle strong (cheap) seasonings like garlic, I am clearly a better, higher being than you. Philosophically of course. /s
Re garlic, fresh gives my wife stomach issues but powdered doesn't, so I use powdered in all my cooking (even in things like vinaigrettes) It imparts plenty of flavour and a little goes a long way...
This was great man, funny and informative!
Thanks so much milkman! We always value your feedback and support .
2:28 - The Importance of learning about the history of food for lifters
7:15 - Was the “Agricultural Revolution” history’s biggest blunder?
15:20 - Did abandoning our “hunter-gatherer” origins significantly affect our health?
17:25 - Why were pigs, cows and chickens domesticated food sources while other animals weren't?
21:28 - Oysters!
25:10 - Garlic!
27:15 - The link to intermittent fasting as an ancients’ “warrior diet”
30:03 - What were the convenience foods of antiquity?
34:10 - The ubiquitous role of stews in ancient warrior cultures
40:25 - The eternal popularity of diet books
46:25 - The problem with bland eating for bodybuilders
52:55 - Perpetual (Hunter’s) Stew!
55:00 - The misconception of the past having “better food”
1:02:20 - The role caffeine played in history
1:08:45 - What other foods impacted history significantly?
1:15:00 - Sandow’s diet & food quality
1:19:18 - A simple nutritious food no longer served which needs a comeback?
1:20:10 - Was there ever a culture where men did the food preparation over women?
1:25:10 - Are the modern day versions of fruits/veg lower in quality than the past?
1:28:45 - Strangest food you’ve ever tried?
1:31:45 - Why did cheese take off in Europe and not in Asia?
1:33:55 - The future of meat vs lab meat vs plant meat?
1:35:50 - Growing food on the moon?
1:36:30 - Future developments in food & food supply?
Speaking of plant foods, try Tuscan soup. But cook it in bone broth and add some shredded Parmesan to your plate. 😋
Great idea!!
Very interesting discussion as per usual, thanks Shawn!
You're welcome mate. Glad you enjoyed it.
Dorking hard! Ty Shawn, Jamie & Gretta
You're welcome mate and thanks for giving this episode a chance because I think there was some fun and educational discussion to be had here
@@carvedouttastone There's an audience!
I wasn't sure what to expect, but pleasantly hooked by this episode. Entertaining and educational as always. Greta brings a good energy to the ensemble and I would welcome further collaborations.
The talk turned to liver and I remember being quite influenced by Vince Gironda's, 'The Wild Physique' and his dietary recommendations. I bought kelp, spirulina and liver tablets. I ate a ton of dessicated liver tablets thinking it would turn me into some sort of superman. There is a sense of well being you get from the liver tablets that I experienced that I also seem to remember Jerry Brainum talking about in an interview. I'm not sure but it sort of gets you high somehow. I wonder if that Is that the case with actual liver as well?
Future questions.
Whatever happened to cottage cheese? Big time bodybuilding food at one time. Is it still worthwhile?
Is chicken bone broth a worthwhile addition to a diet? Tolerable smell?
Stind as I sit here staring at a blank page at 3am on a Saturday morning attempting a script for my next video, I realize it's only because of guys like you and your kind words of support and encouragement that keep me going.
I really loved this discussion and was so pleased to have Greta's input and even a more even tempered Jamie :-)
The views keep dropping off a cliff for every new video I release, which doesn't encourage new guests to even want to spare their time. If you have any ideas or feedback, I'm all ears.
That said, yes, Gironda was incredibly ahead of his time, especially with his zero carb and carnivore application to Bodybuilding.
Yes I noticed that cottage cheese has fallen out for the usual recommended rotation - remember how everyone used to have post workout jars of baby food also? 😂😂
I will save those questions for our next podcast together. Thanks always Stind 🙏
My latest interview with Robert Sikes is also a good one, particularly related to keto for experienced bodybuilders.
Organ meats CAN be excellent. I like to make stews with beef heart, and then pan fry liver with mushrooms and onions. And deep fried chicken gizzards are fantastic.
The idea of not using garlic is quite frankly horrifying. Or the quarter teaspoon of powder? For real?! What's the point? How does one come to hate themselves THAT much?
Haha fully agree. Yeah, and the organ meats are easy to stealth cook with so many benefits
@@carvedouttastone it's just the weird texture I think. People can't get past the mouth feel
@@alexschutz7283 funny thing is, I now crave it. That texture brings the otherwise bland carnivore meals to life
The garlic thing.. if I prove I'm too fragile to handle strong (cheap) seasonings like garlic, I am clearly a better, higher being than you.
Philosophically of course. /s
Re garlic, fresh gives my wife stomach issues but powdered doesn't, so I use powdered in all my cooking (even in things like vinaigrettes)
It imparts plenty of flavour and a little goes a long way...
Catgut is usually made from rumanant intestine. Cows,goats etc not cats.
Not allot to work with
Cool thanks for clearing that up 😃
Lab grown meat is disgusting