6/27/18 E44 What’s In The Beef?

Do you remember those commercials from 20 years ago when the old woman would comically ask "Where's the beef?" Of course you remember! Well, today Eric and Chad are changing the question to "What's in the Beef?" And it turns out that sometimes the answer is not so pleasant....

Carbs aren't the only thing to avoid on keto.

Having a fluid mindset with your nutrition.

Thinking about what's been inside your food.

How we have developed an obsession with variety.

E-coli and bacteria...do you know what's in your beef?

What's the difference between grass-fed and certified grass-fed beef?

Eric's obsession with the majestic elk.

And keep that fat on the meat!

Beef makes up a pretty good chunk of most people's diet, especially in America. And it can make up a good part of a ketogenic meal plan. However, all beef is not created equal! Know what's in your beef!

If you have any questions on this episode (or any questions in general) don’t hesitate to reach out to us at bioteam@biofitcoaching.com, or submit a question on www.lifeinketosispodcast.com

If you’re interested in starting your own journey, you can find out more information at biofitcoaching.com or on Facebook at facebook.com/becomebiofit.


Chad: 00:00 I was a French fry vegetarian for nine years because meat was just so gross. I know, but yet I would eat cheese, cheesy fries every day

Eric: 00:00 Or Oreo cookies As a Vegan Vegan,

Chad: 00:16 at least it's not meat.

Eric: 00:19 No Egg, no nothing. You're good to go.

Eric: 00:22 They say a journey begins in a single step or in my case, one less piece of bread.

Chad: 00:32 My name is Chad and I'm your test subject. I have sought out an expert in the field of nutrition and fitness. Well, I hoped it helped me feel better. They call him the biohacker, but I call them parent. I hope you'll join me on a path that leads you and I to optimal fitness as we live our lives and ketosis. This is the life in Ketosis podcast, a biohackers guide to optimal body performance.

Chad: 01:05 Hello everyone. My name is Chad and this is my quest to achieving optimal body performance with a man that can get me there. The biohacker himself. Mr Eric Bischoff every episode. Eric gives us his crazy intense. I only eat elk meat that has been shot with a silver Arrow within 30 miles from my house. Sciencey knowledge and I break it down to my regular non crazy guy. Yes, eating at five guys. No, I'm just kidding. As we explore the principles of ketogenics and KPR performance training, whether you're just looking for a way to feel better or if you're an elite athlete looking for that edge. We're here to help and today you can guess it by the intro. We're talking about beef as a large umbrella. This might be a series that we do across a few episodes, so the large umbrella is foods that we should avoid while eating keto other than carbs.

Chad: 01:53 Correct. Because we talked so much about carbs. I don't think there's any mistaken understanding that we're avoiding carbs on keto, but we're going to talk about some other things that we're going to avoid too, and this episode in particular, we're going to focus on meat and types of meat that we should at least be aware of, and if not, if that awareness doesn't bring us to avoidance, then maybe so. Eric, you're gonna scare us a little bit today, I think, I mean just in our pre conversation before this episode in a good way in my opinion, in my opinion, and not scare us. We're going to have a very real conversation about some of the things we should watch out for you bet and a little bit about some misconceptions about meat, beef in particular and there are a lot of misconceptions that have been taught since the seventies, the fifties even and that just aren't true. But there's also some things that aren't talked about that are true that we don't know about or that the general public doesn't know about if you're not paying really, really close attention. And so, uh, before we get going, how are you? Good, how are you? I'm doing fantastic. So talk to me. Why are we talking meat today? You went down, you went down a few rabbit holes from what I hear over this past week and a and looked at a bunch of different needs.

Eric: 03:16 What do we avoid? And I, and I coaching, I'm always happy to talk about, you know, non keto foods. Any besides carbs, and so I started going down the list and you know, all the stuff I've talked to my clients about and it's what do we eat? I mean it's actually a scary thought when you're thinking about it and I think a lot of all of us have given up sometimes on food because you hear so many different studies and stories about it's good, it's bad now. It's good and it used to be bad and, and it's. And I'm constantly in a coaching position of defending clinical studies basically because it's hard for you to remember everything that you know, that our podcasts go go, you know, touches on or, or you're coached on and it comes back to haunt me all the time. Even it, you know, and, and then when I get to kinda strict when I start talking, but you know, when you look about foods we want to avoid like what nitrates, a high fructose corn syrup, soybean, canola oil.

Eric: 04:21 How many times I talk about omega six fatty acids, a trans fat, you know, fast food and I don't know, GMO products, chemicals, pesticides, herbicides, Msg, sweeteners, colorings. Ah, the list can go on and on and chemicals I think in our food today, what is there 15 to 20,000 chemicals that are allowed in our food today and in, in a grocery store where you have 40, 50,000 items in there, it's a growing list and it's a growing list and then you realize. And so I, so it's almost like there's so many things out there and I think people get overwhelmed to the point of, you know, you know, and I, I've heard this before, like, Hey, you know, my, my, my grandfather lived to 85 and

Chad: 04:21 he ate McDonalds every day.

Eric: 05:13 I'm like, yeah, how he answered that, you know? And I said, well he, he was busted. Everybody's different and I, and I feel bad, you know, for all. Even I get, I get irritated sometimes because it's just, you know, and that's why I really liked keto and I'm really repetitious in what I eat because I just stay away from so many. I don't, I don't have to diversify. And I think when you diversify, you start dipping into other chemicals and other foods that you really don't know much about.

Chad: 05:40 Yeah. Can I. Can I jump in with a couple of things here before people get overwhelmed or turn this podcast off because they just don't want to be preached at about preach about. No, no, I'm just kidding. I think from their perspective, if I could just maybe put a couple of different perspectives out there before we jump into this. Maybe to lighten it just a little bit. One thing I would say is we do talk about a lot about studies and science in this podcast and obviously keto is based on science. One thing about science, and I don't think anybody is claiming that it is science is dynamic and I don't think anybody's claiming that science is not dynamic. What I mean by that is science changes. Yes, we test things. We, you know, there's the scientific method. We test things, we make a hypothesis, we test them, we find that we get a result and we see if our hypothesis is correct.

Chad: 06:31 If it is, then we start testing that. And, you know, make a hypothesis about that. And so I'm all I'm saying is if we can have much more of a fluid mindset as far as our food goes in the science that we, that we follow with it, then we can stress less. Yes. Just knowing that it is going to change, there are going to be tweaks, there's going to zero on in, on different things and different areas of our diets and our nutrition and if we're willing to say, oh, we didn't know that, uh, now we do, let's move more towards that direction. Yeah. That to me that's a lot more, less stress, a lot more or less stress. That's a lot less stress. And then saying, well, last week you told me this was good. You know what I mean? And so I, I just think if we were willing as humans, we really like to put things in boxes and make them absolutes.

Chad: 07:25 And to me, once we make things absolutes, when it comes to science, it's no longer science, then it's, then it's belief. Um, and so if we can stay focused on understanding that this is all fluid, then then that will be, that will be really helpful I think.

Eric: 07:42 And I think what's neat about it, we're not going to fall ever under that trap again. Like that 50 year fallacy that we lived under low fat, higher carb, no cholesterol, no sodium, all those have crumbled that those were with us for almost 50 years and now science and studies and very intelligent people with written books and the clinical research is immense on it to say hey, finally even those that were on that train and advocating it for all the 50 years and really, you know, put their reputation on the line for or having to say hey, you know, made a mistake.

Chad: 08:25 And it's hard for some of them still. You're still open up the internet. New still opened up some magazines. They're still pushing low cholesterol, no fat in the same, you know, red meat causes cancer, heart disease. And I'm like, you know, it's still out there and it's still, people are confused. And so, and I think I really am excited about the science now because people aren't just taking anything for granted anymore right now. We're not gullible and we're the information age now, right? We, we're not limited to who we have to listen to. Right. Um, which in, you know, in the starting in the fifth, well, even further back than that, right, that we had to listen to the mainstream media to tell us what was good, what was bad, which was ultimately controlled by whoever had the money. So, uh, and, and this, this kind of tale that we're going to tell today about beef is actually just a tale about money as well, but we, but there's a different way we can get live and we can pay attention to and make small adjustments, um, and, and, and make it work for us to, to, to be a little bit better. Yeah.

Eric: 09:34 So I, you know, and, and as a coach, you know, when we were talking about beef, we eat meat. I'm a meat advocate. If you have certain polymorphisms and we can talk about that, tell me, coming from an ex Vegan and an ex vegetarian, I preach endo toxins. Leaky guy. Oh, I go through their t tmao. I went through everything with people and then science had to just change me, you know, and it did. And, and I become, I, I, I, I feel since I've been on me for two years. I love, I love the meat.

Chad: 10:08 I was uh, I was a French fry vegetarian for nine years because the meat was just so gross. I know, but yet I would eat cheese, cheesy fries everyday for.

Eric: 10:21 Yeah, right. Or oreo cookies as a Vegan. Vegan at least it's not meat. No Egg, no nothing. You're good to go. I like my oreo cookies and I still had high triglycerides and I always wondered why, you know, low car, but I'm, I'm eating that kind of stuff. So it just wasn't sensible. But. So in coaching, you know, I, I really, I, I push everybody's eating meat of course. Okay. And we're talking mainly about beef cow cows. Okay. But I really have a hard time in expressing that. She knows there's kinds of beef that you, you do not want to eat. And it's remember everything we put in our mouth, everything we eat is coming from something that was eating something. Okay. The plants, the animals, so we're living in something and live in soaking it up. So whatever they were, environmental, the toxins, what ever they're involved in and whatever the plant, the soil was fed, whatever, or the condition of the feces. Exactly. And, and the animals and their feed and whatever the shots and antibiotics and hormones having, that's what we're consuming. Okay. That's coming to us. And so you have to think about that when, when you're, when you're buying food, but do you know where your food comes from? Nobody really knows where their food comes from. We don't think about it. We see meat sitting in, uh, in, in, in, in the store all wrapped up. And we just pick it up at it. It looks kind

Chad: 11:54 of good color. We think we're good to go. But where did it come from? And that's the question you have to ask you and there's the thing about it is there's resources out there and they're not even necessarily our always more expensive. Like for us, we get our eggs cheaper than you can buy them at target or costco or Walmart and we buy them from a house down the street and they still have the feathers in the poop on him. I mean and, and it's awesome and it just happened from the ground. It's just a little bit of effort to find those, those resources. Obviously people are living in inner cities and that kind of stuff. And that's a different scenario than what we have. But we had to do a little bit of research and we had to find this family that sells their eggs out of their front room.

Chad: 12:38 Quite literally. They've blocked off their front room from the rest of their house and you can walk in at any time you leave your money and you grab your eggs and they also have bacon and they have. A lot of times they'll have state cuts and stuff like that. But we just had to do a little bit of research and a little bit of asking around and finally settled on and found these guys and they produce incredible stuff for a very good price

Eric: 13:00 and you're getting good quality hay and that's what we need to do. And as far as meat, I'm. If you have. I mean everybody has their reasons for not eating meat, religious, spiritual, ethical, environmental, whatever. I respect everybody's position on, on, on meat in Keto and Paleo. We're, we're back in sexually to food. That's fantastic. I mean it has all the vitamins and minerals.

Eric: 13:25 It just think about it. Just missing vitamin C. Okay, sure. It's muscle meat w, you know, we used to go nose to tail where we get all of it. Even the organ meat and you know, I'm a big organ meat guy. That's gross and yeah, but it's where all the nutrients. I won't get into that but we'll be here forever. But as far as muscle mate, we'll talk about muscle meat today. Okay.

Chad: 13:47 Well, and that's the other point that I was going to make at the beginning when I was talking about the beginning of the, of the conversations, just to set some things up here is I'm just lost it. Damn it. What did you just say? Oh, no variety. Right. Okay. So that's what I was going to say at the beginning of the. The other thing I was going to say at the beginning of the conversation was we are obsessed as a society now about having a variety of foods, right? We want this huge array of foods, which is awesome. We get that. A lot of us get that, uh, that pleasure or that, uh, advantage. What am I trying to say? That privilege of having a large variety of foods. But as you talk about ancestrally, they didn't have a variety. Nope. I mean it was just you, you eat what you eat for nutrition.

Eric: 13:47 Nose to tail!

Chad: 14:34 Yeah, absolutely. And so as we think about that, if we think, you know, hey, keto, so hard because I can't have this giant variety of food, well, you know, maybe we're meant to have such a giant food industry. Does that to me, that's where the  marketing it.

Eric: 14:53 Yeah. It's just marketing. It's the same food just in a different package preservative. It's the same stuff. Different. We just put yellow five in it and this, this preservative. It'll taste is a little bit different. I think one of the neatest things is when people are on Kido, they say, you know, it's really weird. I'm like, what? When I go into a grocery store, I only go down like three aisles and you do, you go to the dairy and the meat. You take out your cereal aisle, take out your beer, all the candy, all the canned goods, everything is. It's like it's really quick and easy and that's why I'm like, wow, I love shopping now because I used to walk down the aisle to see what I can eat and everybody's looking for something that grabs them and in our market and keto, most all of you out there, if your keto or you know when you go to the store, you know what you're going in for year in and year out and it's really it.

Eric: 15:49 It's, it's, it's hard to be tempted by anything else that's, that's not in your, in your variety of keto. So on beef, on, on muscle meat, that's what we're talking about. And I, and I and I talked to and I coach on it, I feel really bad because here I am recommending beef. Okay. And meat. All right. And I have people eating patties and steak and everything else in beef. But bottom line is, is it good beef all, is it, is it going to cause you more harm than good? We have our amino acids. Okay. We have our proteins, whatever vitamins we have, our minerals that come with muscle meat. Okay. Not as much as origami but with muscle me. But what's being fed to the cow that's going to deliver us that muscle meat. Okay. And so that's what we have to get into a little bit today.

Eric: 16:36 And, and I, and I know a lot of it is first thing comes out of most people's mouth is affordability. Okay? Okay. Because you know, you have your options. We've got grassfed beef and I say that constantly. Everybody gets grassfed beef, grass fed beef, then you've got your organic beef. Okay? Then you had your conventional beef. All right? So we know conventional beef, what does factory, you know, basically farm fed cows. Okay. And actually in, in 50 percent of the meat that is consumed right now is hamburger meat a little bit over 50 percent. So that's amazing. Most of it's consumed, processed. It's processed, it's all ground up. And who's the number one? Uh, uh, uh, meat consumer in America. Mcdonald's number one. And of course, if you're number one, you're, you, you call all the shots, will,

Chad: 17:32 they're number one in real estate too, aren't they?

Eric: 17:33 I don't know. They, they could be like, well, we got to talk about little bit is we've got to avoid the bacteria. All right? So what, what we're looking at is almost every they say every form of beef today, if it's conventional beef, okay? That's been grain fed. Okay. That, that's full of, you know, the, the, they can have hormones that can antibiotics, um, they're kept in cramped quarters. I'm not, I'm not preaching anything here, but I'm just telling you what it looks like. There's 13, I mean there's four major players now and in beef. Uh, so that's uh, that's pretty consolidated and they kind of operate how they want in a way, you know, they have a lot of power. Okay. And then they had like 13 slaughter houses. There used to be over a thousand slaughterhouses. So it's coming down to be a pretty controlled market monopolized.

Eric: 18:34 Yeah, it is very, it's very monopolized. But every beef basically that is potentially contains bacteria. Okay. And of course, how do we overcome that bacteria is by cooking. I mean we destroyed by heat. Okay. And we know and all of you know, you got to get your, your meat up to 160 degrees or better. And what do we do with hamburger patties? Most and even stake and everything. Most people like it, you know, Patty's, most people don't want it rare, but a lot of people do like medium rare. All right. And I even, I know we went on a family vacation real quick and we went to the coast and we had all our family and we ate hamburgers at a fair. And I remember looking like, wow, this isn't cooked very. I mean, it was a little raw. Anyway, I ate it anyway. And I knew better and we all went to the beach.

Eric: 19:24 My son, uh, got really ill, he started diarrhea and his cousin, uh, got really ill to. So we said, well, you guys just lay here, it'll pass through if we don't. We didn't know what made him sick, really sick. My son finally cleared up a little bit, but my nephew about the same age, uh, did not. He just got started throwing up, throwing up. Anyway, we ended up, they ended up cutting the vacation short because he was really ill, went home a eco life as spent months in the hospital, a 10, 12 blood transfusions. I ate the Burger. So the, the um, the disease controlled actually called all of us and question a soul thoroughly where we, a, they tried to pinpoint, you know, we ate it, you know, we did eat at jack in the box and so it finally came down where we ate.

Eric: 20:23 It was at the fair, we had the hamburgers at the fair and each one of us, and I had, I had a hamburger,

Chad: 20:28 but they have an impossible task, right? Because this ground beef, if it's coming from free, the four major players. Yeah. You were saying it can come from one f one paddy. You come from a thousand different animals

Eric: 20:41 a thousand cows, one patty. So it just gets, you don't know what you're getting scrolling into a barrel you don't. And so, and, and the issue was with, with grain fed white, why they feed them corn obviously. I mean that's it. It's not what they're naturally to graze on his grass. Okay. Obviously they're their, their digestive system is, is to, to process grass, not corn, but they grow, you know, they get to a certain weight and then they ship them to, you know, to, to the farms to be the last three, four months and they get pounded with corn and that's where they get big and hormones and antibiotics, whatever it takes to get them to have like 12, I think it's 1200 pounds and then they butcher them.

Eric: 21:23 But the problem is even with corn that in, in the, in the studies that I looked at, they, they even admitted right then that went grass will alleviate. Okay, the eagle eye problem. Okay. But when it's corn that they don't have what they call it, it's like acid resistance. They, um, they actually develop them more harmful lie. So obviously that's what we're trying to be very careful with them. We've all heard the e coli outbreak, some hamburger patties and me, we're all, it happens all the time. Okay. And so, so basically what happens is, you know, it gets on the, on, on the feces, the manure and then it gets on the, the, the, the hide and that gets into the process and it just becomes an outbreak basically. And they said that even you take a, a corn fed cow, take them off the corn, put them on grass for five days, you have an 80 percent reduction in the equally well, I mean, and it, you look at that and it's, it's, it's amazing.

Eric: 22:30 And it really starts to put fear in you because we all are going to be subjected to bacteria on beef. And I think most of them, most of you probably know that they did a good study and where they went and they obtained a, I think it was like um, 300 packages of, of meat from 120 something different stores to test it for bacteria. And it went through like 20 something cities to do this big test. And it came back that basically, and it's like 458 pounds and all that beef that was examined, contained some kind of bacterial fecal contamination. And that was from conventional I, we're talking about conventional, uh, of a beef. All right? Not your organic or certified or grass fed. One hundred percent of it, some bacteria. So they found five forms of bacteria. Some had 20 percent of this and 10 percent of that.

Eric: 23:28 And even one percent had like Salmonella. Uh, which is, you know, I think there's like, I don't know how many illnesses, there's over a million illnesses a year with so many deaths. Like 400, 500 deaths a year from Salmonella. But what was kind of interesting is that report for e-coli, when they report e-coli, most people, there's one case reported and then there's 26 cases that aren't because I, I had something, I was, I had a stomach ache, but my son, he had diarrhea and all that. But we didn't report. We wouldn't have reported it that because depending on your DNA and your strength and all of that, you know, your fitness and all that kind of stuff is how your body's going to react to, to that whether or not it can fight it off and in fact in, in, and so the issue comes in.

Eric: 24:16 So there it was. They were like, wow. And that was even. They took some from some natural food stores. Okay. But it was the conventional type beef, okay, we're not looking at the other. And so then they found out one of the really, really important findings of that is that from that conventionally raised cows, you know, from, from grain and basically corn and soy, it, we know it's going to have bacteria overall mostly. Okay. But the bacteria was resistant to antibiotics. Okay. So those, that bacteria resistant the, that you can't do anything about, and a certain percentage, they even found that MRSA you've heard of MRSA and, and they call it, it's a superbug and, and they, they located the superbug and so they get fed so much antibiotics that sooner or later they develop a resistance to it. And that's one of the biggest fears we have is that issue because we're eating, you know, they're allowed so many different antibiotics and different hormones were, were eating that and that they're reading it, we're getting it.

Eric: 25:25 And one of the scary things like you hear me talk about the hormone igf factor one, I mean they're getting fed that they're trying to build these things up quickly and you know, make them bigger faster. It's cheaper in a less less land. It's, it's horrible. But that igf factor is a growth hormone. All right? And if you're like me, you want longevity and you, you don't want the igf factor because that going to push you into mtor pathway and into a growth path. All right? So we're getting all these growth hormones. Your cancer is it for diabetes? And for cancer, for everything else, heart disease, I mean that's an issue that, that, that we've got to pay attention to is that that conventional beef, because cows digestive system aren't meant to handle corn there, they're just not meant to handle corn. But also one quick thing, they in the studies, I was looking at how they actually will feed sugar to the cows and that'll include anything from gummy bears. I think it was lemon drops, chocolate and nuts. You remember that truck overturned on the highway and it was full of skittles. You remember that? That was going to feed cows and you're like, wow, that's something that, that we're going to end up eating. Okay.

Chad: 26:44 That's incredible. Just the, just the point that they have to feed them full, so full of antibiotics, just to keep them healthy long enough to beef them up, to slaughter them in bags to keep them from getting sick. Yeah, that's what I'm saying is they have to. Yeah. They have to feed them antibiotics just to keep them from getting sick within the six months that they're going to grow them big enough to, to, to slaughter. I'm so, I'm, I'm, so, here's the thing, it's no longer. You can no longer ask the question, where's the beef? That's true. You have to ask the question. What's in the beef and the beef

Eric: 27:18 you have to,

Chad: 27:22 We can find beef anywhere. So it's not that question any longer. That was, when was that slogan popular? When did that start? Was that in the seventies as chatting? What? Where's the beef? And now we're changing that.

Chad: 27:33 You and I were going to change that to where to start running commercials. What's in the beef? The beef

Eric: 27:38 and I feel bad in teaching keto and, and we all have to say, hey you, you know, hey, I'm not going to preach. You know, I, I go to five guys and have a protein style burger and I, I've been through in and out in a hurry. Carl's Jr does have that steroid free antibiotic Free Burger, which is usually where I go, but we don't have one close to here. But it was specific burgers. No, no antibiotics. Natural.

Chad: 28:08 That's Kinda funny. Like this one is okay. The rest of these, these will kill you.

Eric: 28:14 There it is. On the drive thru natural blah, blah, blah. And then you're like, what's the others all poison basically $4 more than every than the other ones.

Eric: 28:14 It's not that bad

Eric: 28:26 It actually tastes really good. But I think more people. I mean just look at Walmart. Okay. The big, the big buyers, if people request it and push it, obviously the big guys or if they can make money on it, they're going to carry you

Chad: 28:45 Well we vote with with our dollars. Yeah. That's what we do. We tell, we tell the big boxes what we want by the money we spend with them. Yeah. That's bottom line. So as long as people are spending money on the, on the crap that they're completely ignorant to what's in it, the store that listen. Bottom line is all that matters. Yes. That's it. Yep. Um, and so if, if we as consumers get more and more ignorant to what is in it and just buy what they're willing to sell, that's and what makes them the most profit, that's the best direction.

Eric: 29:20 They'll continue to stock the shelves with it. When we went low fat and high carb food industry sits, said, hey, this is the guidelines they gave us in '77 adopted in '80. Here we go, let's start producing food that's low fat, high carbs. And they just answered what the dietary guidelines told them and they made a killing on it. And,

Eric: 29:42 but now I think now with everybody, now the organic is very important. So the meats that you've got to look for, and this is when I, when I coach and in the podcast, the importance of it is grass fed beef. Okay. And obviously when you have grass fed beef, there's, you're not getting the hormones, you're not getting the antibiotics.

Chad: 30:02 What's the difference between grass fed and certified grass fed?

Eric: 30:06 Okay. Certified grass fed meats and grass fed beef. They can, they'll allow Alfalfa like during the winter and, and other nutrients that are good, but it can be exposed. If it's not certified organic grass fed, it can be exposed to some chemicals. Okay. Uh, but they really work hard making it better than conventional beef. Okay. But if it's certified, you know, there's, it's, you know, organic. No, no, I mean there's no gmo or any fertilizer and pesticides or anything, so you can't directly use hormones or antibiotics.

Chad: 30:43 It could be through the process of feeding. Alfalfa could be exposed to it,

Eric: 30:48 but if it's certified they can't be buy grass fed. It's normally very safe. Okay. But the certification, obviously certified organic is very expensive and so of the small farmers they, they just can't do it. Okay. And more and more. And I try to look for certified grass fed. Okay. But if not, I'll go for the grass fed, you know, keep my fingers cross. Okay. Because \

Chad: 31:14 It might be just as good. They just couldn't afford the certification

Eric: 31:17 and most of it is they'll on some of the grassfed they'll allow it. Some they gotta have some pasture time. Okay. A certified, it's got to be pasture. Okay. One hundred percent of the time. So they, so there's different regulations and rules and even in, um, I think Karen in Utah. Yeah. Uh, I'm not sure how easy it is to buy a b from farmers here, you know, just it's grass fed.

Eric: 31:45 I know a lot of people get grass fed cows, you know, they buy it and butcher it and it's, it's in, in, in their freezer. Okay. But as far as conventional, then of course you're doing way better. Um, but the, the certified organic can be fed corn still a little bit, but it has to be non GMO. So there is some sense there is a little bit of grain issues, um, but it's way better if you want to protect yourself. And, and I hate to say it's more a little more expensive, but you know, we don't eat a lot of meat in keto because your protein content is lower. So you have other protein sources. So if you have your six ounces, four ounces, you know, that's really what most of those that I coach. You look on their fitness pal and you see four and a half ounces, maybe six ounces.

Eric: 32:37 I have a couple, they'll do a patty for lunch in a patio for dinner, you know, and I'm pretty sure he's grassfed okay. But it, it'll run your protein up, but if you mix the eggs in there and all that, then you don't need that much meat. You really don't. And there's other protein, this plant source proteins to. Okay.

Chad: 32:54 What's the organization that offers the certification? Do you know that?

Eric: 32:58 Uh, well I know there's Usda organic certification. Okay. So it is, but remember it's four for big companies control 80 percent of the meat and so they also have a lot of power with the USTA. And then if you got behind, which is your favorite subject, if, if. And I actually got into the studies of the lobbyists behind it and how much? 47 million dollars they spent in the last 15 years with politicians a lobbying beef of course.

Eric: 33:29 Sure. And of course the USDA has got really heavily involved with promoting beef obviously. So you got to be careful, careful. Just like anything with milk and all that.

Chad: 33:43 That's what I was going to go next is I think I really think we. Maybe we should have this conversation around milk and dairy,

Eric: 33:49 dairy milk next week because that's another issue. I guess I haven't drank milk for 12 years. My Diet, my diet people. Yeah. People like it, they love it. And, and, and, you know, got milk. We'll talk about next time, but got milk. That's a US government push that. That's their slogan. I mean they're actually located. The promotional aspect of milk is in Washington DC. It, the government promotes it and that's their slogan. Got Milk. I mean a lot of their stuff's coming from the government on milk. So we need to talk about milk and dairy products. Okay. I'm a dairy fat and, but we'll talk about that. That'd be good subject. But on the meat, I stayed with grass fed, uh, and most people know a lot of this stuff, but it doesn't hurt to reiterate it. I don't mean to put fear out there. I'm not against meat at all. I have a freezer full of elk. Like you brought that up. I wouldn't know how to shoot an arrow.

Eric: 34:47 Lucky. I have a lot of good friends that said, Hey Eric, you love elk and I give it all you have to. Me and my freezer's full had elk yesterday. I was lucky to. You've given me some scratch that I don't have to worry about it and I keep saying I had to take up hunting because I would love to go out and get my own elk. Can Be thankful for and grateful and in stock. He said I would eat it. I would, I would eat it. I, I still have a beef once in a while and of course I am careful. Chicken is also another scary subject that we can talk about too as chicken. I know. Um, I, I have a son that's got his getting his own chickens, his goats and everything and I'm all for that goat milk plastic we can talk about.

Eric: 35:32 But anyway, as far as beef, be careful with the burgers in member cook it 160 degrees. There was a pub in Ohio, 2014 when I was back there and it was called pub 145. Why was it called? They got nailed for e-coli, 12, 12 cases because they cook their patties at 145 and they said if you cook it to 160, you destroy a burger patty, or they're called pub 145. Guess what got no more.

Chad: 36:04 Could you leave us with some good news. Just remind us really quick. Some of the goodness that we get out of beef I love, especially when we talk about some clean cuts, maybe not even ground and that kind of stuff

Eric: 36:16 and don't trim the fat off and it's still funny because people still have that fat fear. You know, and I, I, I've always liked meat cut called chuck steak and I don't know if they didn't call it chuck steak anymore, but it was really fatty and

Chad: 36:16 like real marbly?

Eric: 36:31 And that's what gives you the taste. And for us the saturated fat. There's no correlation whatsoever. I can show you Meta analysis all day long on correlation between saturated fat coming from meat with heart disease, no correlation whatsoever. All right. And so there's no fears out there and I won't get into it. I'm on that. But as far as meat, it's think about it, it contains 13 vitamins are so I just missing vitamin C, it's got all the minerals, carnitine, creatine, leucine, glycine, Matthias kind of knocks you out a little bit on, on the glycine, which I try push Collagen and an organ meat and things like that to boost up your, your, your glycine obviously. But as far as nutrients and the vitamin B, 12, that's when I was Vegan. I couldn't get B12 anywhere. So obviously I had to take a supplement and so I got plenty.

Eric: 37:23 And that's where your b's come from. His meat. Meat's fantastic food. But you know, we, we do concentrate on muscle meat. That's really all we're about. So we need to get to the organ meat to, to, to balance it out, you know, because yeah, that's the same amino acid. Same structure. Okay. And so we need different amino acid structures like organ meat.

Chad: 37:44 Would you always, always recommend like a good cut of meat over ground beef?

Eric: 37:49 Yeah. Yes I would. Because even less it's coming. You have the cow and you grind it up. But even I have to be careful with elk, a lot of people who make elk meat like a hamburger. They mixed beef in it.

Chad: 38:03 Yeah, for as a filler or.

Eric: 38:04 And it makes a little more fatty because it's really lean.

Chad: 38:07 I think most people don't understand that. Like even when you go to a restaurant and you order an elk burger is probably going to be about 50, 60 percent beef

Eric: 38:15 and you don't know where that came from. And, and especially as restaurants just asking is it a certified organic or grass fed or is it committed? They're like, no, we just get it from.

Chad: 38:25 Depends on where you're at right from this warehouse. Restaurants pay really close attention

Eric: 38:30 they do. No good restaurants will know, but you know, you gotta be careful where you go.

Chad: 38:35 But if you ask the guy at in and out, he's going to tell you, I don't know, it comes from the package

Eric: 38:42 Just make sure it's not pink and hamburger meat especially because that's, that's where all the pink. But even hamburger meat?

Chad: 38:49 Just a little bit of pink in the middle. Ah.

Eric: 38:52 So do I, but I, I, um, my son, when he was in high school, I caught them with bread with raw hamburger meat spread out on a piece of bread eating it. Oh yeah. I was like, what are you doing? He says, it's good dad. But I usually eat raw steak all the time when my mom was cutting up steak, I love the taste of raw steak and she just got it cut pieces off. But back then you just, you know, what's that say? Go whatever your grandmother ate, you're pretty safe. Okay. Because that food was contaminated.

Chad: 39:22 I think we're getting out of that generation,

Eric: 39:26 but I hope I, I hope I didn't come to negative on meat.

Chad: 39:30 No, I think it's great. I think it's absolutely great. Awesome. A lot of useful information and uh, you know, just something for us to pay closer attention to and I hope people don't get overwhelmed by it. So thanks so much for biohacking with us today.

Eric: 39:30 You Bet.

Chad: 39:42 And I want to thank you for joining us on this quest for optimal fitness. If you're ready to begin your own journey and live your life in Ketosis, be sure to check out biofitcoaching.com or biofit coaching on facebook. Also, if this podcast has helped you in any way, we invite you to consider going to itunes and leaving us a five star rating and a review. That way we can reach more people and people can know what this podcast is all about as they stumble upon it. And finally, the greatest compliment that you can give us is sharing the podcast with your friends and your family, those who you love and maybe those who you don't love. And until next time, stay keto!