4 Mind-Training Hacks to Achieve Any Goal EP 1458

The Summit of Greatness is back! Buy your tickets today – summitofgreatness.comSal Di Stefano wanted to bring a wellness-based approach to people after working in the professional fitness industry since he was 18. His new approach has led to long-term success with his clients as he developed a behavioral-focused approach towards health and fitness. Be sure to check out Sal’s book, The Resistance Training Revolution, as well as his podcast “The Mind Pump Podcast”. Dr. Gabrielle Lyon, founder of the Institute for Muscle Centric-MedicineTM, services the leaders, innovators, mavericks, and executives in their perspective fields. In addition, Gabrielle works closely with the Special Operations Military and has a private practice that services patients worldwide. Dr. Lyon is a Washington University fellowship-trained physician. Dr. Mark Hyman is a practicing family physician and an internationally recognized advocate in the field of Functional Medicine and a fourteen-time New York Times best-selling author. He is the host of one of the leading health podcasts, The Doctor’s Farmacy. Thomas DeLauer is a Nutritionist and Expert in Diet, Cognitive Nutrition and Performance. He is motivated by a guiding ethos of integrated optimization: if you perform better, so does the world. Thomas reaches more than 15 million viewers monthly (on average) through his Youtube channel, where he translates experience and learning from his own health transformation utilizing intermittent fasting and other forms of nutrition into actionable steps for his dedicated community of 2.85 million subscribers. In this episode you will learn,The mindset you should have to start pursuing better health and fitness habits. The definition of a good and appropriate workout. How to learn how to enjoy exercise. The secret to developing an advanced level of discipline. How to develop a sustainable long-term relationship with exercise. For more information go to www.lewishowes.com/1458Sal Di Stefano’s full episode: https://link.chtbl.com/1341-guestGabrielle Lyon’s full episode: https://link.chtbl.com/1341-guestDr. Mark Hyman’s full episode: https://link.chtbl.com/1396-guestThomas DeLauer’s full episode: https://link.chtbl.com/1389-guest Get more from Lewis! Get my New York Times Bestselling book, Make Money Easy! Get The Greatness Mindset audiobook on SpotifyText Lewis AIYouTubeInstagramWebsiteTiktokFacebookX

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:01Lewis Howes?

  Calling all conscious achievers who are seeking more community and connection. I've got an invitation for you. Join me at this year's Summit of Greatness this September 7th through 9th in my hometown of Columbus, Ohio to unleash your true greatness. This is the one time a year that I gather the greatness community together in person for a powerful transformative weekend. People come from all over the world and you can expect to hear from inspiring speakers like Inky Johnson, Josprey Singh, Vanessa Van Edwards, Jen Sincero, and many more. You'll also be able to dance your heart out to live music, get your body moving with group workouts, and connect with others at our evening socials.

• 0:44Lewis Howes?

  So if you're ready to learn, heal, and grow alongside other incredible individuals in the greatness community, then you can learn more at lewishouse.com/summit2023. Make sure to grab your ticket, invite your friends, and I'll see you there.

• 1:01Speaker 01

  You create a stress on the body, maybe a little bit of damage, right? The body heals the damage and then what it does is it tries to adapt so that the same insult no longer creates damage. So the question is, what does it take to get my body to adapt?

• 1:15Lewis Howes?

  Welcome to the School of Greatness. My name is Lewis Howes, a former pro athlete turned lifestyle entrepreneur. And each week we bring you an inspiring person or message to help you discover how to unlock your inner greatness. Thanks for spending some time with me today. Now let the class begin.

• 1:39Lewis Howes?

  Welcome to this special masterclass. We brought some of the top experts in the world to help you unlock the power of your life through this specific theme today. It's going to be powerful, so let's go ahead and dive in.

• 1:56Lewis Howes?

  How do we build like this, I don't know, furnace burning machine inside of us? Is that a consistent weight training and nutrition practice? Is it weight training five days a week? Is it, you know, it's not doing to fatigue or failure? It's more like 70% weight training? What does that machine look like?

• 2:18Speaker 01

  So, the muscle building process is an adaptation process. So, to use another example, it would be like, um, okay, so like going out in the sun and then your skin darkening to adapt to the UV rays. So, it's very similar to what's happening when your body builds muscle. You go to the gym, you create a stress on the body, maybe a little bit of damage, right? The body heals the damage and then what it does is it tries to adapt so that the same insult no longer creates damage. So, this is how you get stronger incrementally over time. This is how, this is why you can work out harder over time because your body slowly adapts. So, the question is, what does it take to get my body to adapt? A little more than you're doing now, that's it.

• 3:02Speaker 01

  So, if you're doing nothing right now, literally 10 body weight squats, five pushups and maybe a couple band rows is enough to get the body to start the adaptation process. And again, you want to do the right dose, meaning doing more than is appropriate will only get your body to prioritize healing over to adaptation. Your body can't adapt because it's only trying to heal this damage that you caused. So, the appropriate amount is literally a little more than you're doing now. So, for the average person watching this with strength training, if they did 30 minutes of strength training once a week, they would get strength gains. And then when that felt easy, they could do an hour of strength training once a week. And then when that got easy, they could do a little harder.

• 3:46Speaker 01

  They could add a little more load and then eventually you could add an extra day. And there's a lot you could do with two days a week with strength training. There's a lot, there's a lot of room to go when it comes to load, exercises, intensity. There's so much room to go with two days a week that the average person, I can get them to what they want realistically, which is two days a week. Now, more than that, then we're talking about, well, I want my biceps to bulge or I want, you know, my glutes to sit real high or I want more definition in my delts to really pop out. Now, we're looking at more, more days a week. But two to three days a week, I mean, you can get really, really far. I mean, the old time... Strength athletes, you know, in the 1930s and 40s, they worked out full body three days a week. And those guys, you know, people like Steve Reeves, they had phenomenal physiques.

• 4:30Speaker 01

  You know, just working out through, so you can go real far. And you don't want to look at the extreme. Fitness fanatics as, well, that's what I need to do. That's not what you need to do.

• 4:40Lewis Howes?

  Right.

• 4:40Speaker 01

  That's not what you need to do.

• 4:42Lewis Howes?

  Strength training is the core, is the key, is what it sounds like.

• 4:44Speaker 01

  It is.

• 4:45Lewis Howes?

  That'll burn body fat if you're doing strength training of legs and chest. You don't have to do abs all day long.

• 4:51Speaker 01

  No, you know, that's a good question, right? You're kind of alluding to maybe spot reduction, right? So, I want to burn body fat from an area, so I'll train that area. It doesn't work that way, but what you do do is you develop. And sculpt and strengthen the muscles underneath. It's important to train the whole body. The best exercises to choose. First off, you want to choose the ones with most bang for your buck, right? So if I'm only going to spend 45 minutes exercising. I want to do the exercises that have the most carryover and have the biggest impact. Essentially, you want to do compound lifts or big gross motor movements. So, rather than doing like a curl. Which is a very simple, you know, single joint exercise. I would do a row.

• 5:34Speaker 01

  Which also involves the biceps, but now I'm working the back and the whole upper body.

• 5:37Lewis Howes?

  Pull up, right?

• 5:38Speaker 01

  Oh, yeah. That's right, dips and squats and deadlifts. Those exercises do the work of like five exercises combined, so. You want to do those big gross motor movements because they give you the most bang for your buck. And for the average person, and I talk about this in my book. Go to the gym and pick, you know, three or four. Gross motor movements and just practice them. So today I'm going to go squat, press and row. I'll do three sets of each. I'll rest for a minute and a half in between and then I'll leave.

• 6:08Lewis Howes?

  That's it.

• 6:08Speaker 01

  That's it.

• 6:09Lewis Howes?

  Three sets of each, what, 80%?

• 6:11Speaker 01

  Yeah, you want to train, again, more than you're used to. Not beyond that. You want to feel good at the end of your workout. It's okay to feel a little sore the day after, but if you're sore to the touch or you're sore for two days, you went too hard.

• 6:22Lewis Howes?

  Really? So you shouldn't feel too sore.

• 6:24Speaker 01

  No, soreness is a terrible indicator of.

• 6:27Lewis Howes?

  You pushed too hard.

• 6:28Speaker 01

  It's actually a good indicator that you did too much. It's not an indicator of, wow, I had a great workout.

• 6:33Lewis Howes?

  Really?

• 6:34Speaker 01

  Yeah, yeah. In fact, high level. You know, strength athletes, they rarely get sore. They'll get sore, maybe if they change something up, but they rarely get sore. You want a little bit of soreness is okay. So, you know, when I first became a trainer, I would ask my clients, how'd you feel, you know, after your workout? Oh, I was so sore, and I'd be so proud. Yeah, I got a real sore. Later, when I really figured this out, I'd say, how did you feel after your workout? Oh, I got so sore. And I'd say, okay, we went too hard, let's scale it back.

• 7:00Lewis Howes?

  Really?

• 7:00Speaker 01

  Yeah. And what you'll get is, and trust me, try this out. When you approach it this way, you're gonna see more consistent results. Otherwise, what ends up happening is you end up getting stuck on this hamster wheel of breakdown and recovery. So I hammer my body, break it down, my body heals, oh, I'm back to my workout, break it down, my body heal, and you just end up in the same place all the time. Breakdown, recovery, breakdown, recovery. What you want is a little breakdown, recovery, adaptation. Breakdown, little bit of recovery, adaptation. So you want to end up better than you were before. And you will see consistent strength gains and consistent progress, especially within the first year or two of exercise, if you approach it this way. After a couple of years of exercise, it gets a little more challenging.

• 7:45Speaker 01

  But those first couple of years, you should see some pretty consistent gains.

• 7:48Lewis Howes?

  Has anything evolved or changed for you in the last four years? You know, as you continue to get older, you have kids, you have family, all these different things, you're running a business, you know, all this stuff? Or do you keep the lifestyle, the diet, or the nutrition and the training pretty much the same from four years ago?

• 8:08Speaker 01

  No, it has to change. It has to. The key with exercise and nutrition is understanding that it's this very powerful, valuable tool, it's multifaceted, that can improve the quality of your life regardless of the context of your life in that moment. So my workouts and my nutrition look different when I'm not getting good sleep because I have an infant at home, or when, you know, something stressful is happening in my business, or I have lots of energy and I feel great and I'm getting good sleep, now it changes. Or, hey, I'm gonna come be on Lewis Howes's show, I want my mental acuity to be really good, I'm gonna be sharp, my diet will change and my workouts will change around that as well.

• 8:52Speaker 01

  Or I'm going on vacation, or... So I mold it and change it all the time. And really, the idea is, can I improve the quality of my life right now? And so that's what I ask myself when I go work out. How do I feel right now? What's gonna make me feel better? You know, what's going on in my life? What's gonna improve that? I can't. If I, if I apply the same intensity, same training all the time as my life changes, that means I'm either gonna underdo it or overdo it, hurt myself, or not get anything out of my workouts. It's like I'm never, it's gonna be very hard to do the right amount. So you have to change it and mold it as things change in your life. So sometimes that means you're going after it and you're having these great intense workouts and you're seeing these new gains in strength or whatever.

• 9:36Speaker 01

  And sometimes that means I'm gonna just relieve some stress right now.

• 9:39Lewis Howes?

  Sure.

• 9:40Speaker 01

  And I'm gonna feel better.

• 9:41Lewis Howes?

  Yeah. I think it was about 10 years ago and I remember hearing the stat that a third of Americans were obese. I think it was 10 years ago. And now I just heard recently, I think it's either 40% or 50% in that range of Americans are obese. I'm not sure if that's what you've heard or...

• 9:57Speaker 01

  We're almost there, we're almost half.

• 9:59Lewis Howes?

  Almost at 50%, right? What do you see happening over the next five to 10 years in kind of our society, in our world, to look out for in terms of the health, nutrition and fitness space? And how can we start shifting the obesity, you know, epidemic?

• 10:19Speaker 01

  We need to, we need to change the conversation. This has been my motivation since starting my, my podcast and my channel. The motivation has been to shift the direction, the conversation with fitness space so that it becomes truly effective. We need to move from the mechanistic aspects of diet and exercise. Now, those are important to understand, so I wanna be clear. It's good to know proteins, fats and carbs, it's good to know calories. It's good to know workouts and how they affect my body and what works for me. But that's not the main conversation. The main conversation is how can I develop a relationship with exercise and nutrition that lasts forever?

• 11:02Speaker 01

  What are the behaviors that lead to success within that? How can I move through the four stages of learning? So I can make this an unconscious action to where it becomes like breathing, which it can be. I know people sometimes balk at that and think, "Oh, that's not, that's not possible." Yes, it is. It's totally possible. You just have to move from where a lot of people are right now, which is unconscious incompetence, to becoming consciously incompetent, to becoming consciously competent, which is, "Okay, I gotta pay attention," to eventually becoming unconsciously competent, where now this is kind of what I do. And it's a process. And the health and fitness space is doing the world a disservice

• 11:46Speaker 01

  if it doesn't communicate to people in this way. If we keep staying on this whole, "It's carbs, it's fats, it's sugars, it's this diet food, it's this superfood, this is the new workout, this is the new fad." If we keep doing that, we're gonna end up worse and worse and worse. We're not gonna solve anything. If we talk to people and say, "Hey, here's the deal. Let's understand, let's understand the true value of food, so that we can start to develop a relationship with food where you enjoy eating it in a way that care, where you're taking care of yourself." What does that look like? Well, most people understand food value from a very narrow perspective. What is gonna give me the most hedonistic value? What tastes the best? You know, you go out to eat lunch with your friends.

• 12:30Speaker 01

  "Hey, what do you guys wanna have for lunch?" "Oh, Chinese, or Mexican, or let's get Italian," or whatever. The value that we've placed on food is around that. We don't understand all the other values. So you gotta start with, let's start to pay attention to all the values of food. How does this food affect me emotionally? How does it affect my digestion? My skin? How does this affect my hair? When do I crave certain foods? Is it when I'm stressed? Is it when I'm anxious? Do I eat differently when I'm in a restaurant versus when I'm with friends versus when I'm on my own? You have to kind of bring awareness first. Then, start to point out the positives and the negatives. "Hey, that thing that I like eating so much because it tastes so good,

• 13:15Speaker 01

  that's the thing that keeps giving me heartburn." Pay attention to that. Or, you know that one dish that I don't like the taste so much. My god, when I eat that though, I feel so good. My digestion is really good. Pay attention to that. And here's what happens. Over time, you start to develop a relationship with food where the value of food now is much more complete. Then what happens is you actually start to crave or want foods that actually benefit you in the truest sense. You start to develop balance, right? So, hey, my digestion's off. I know, you know what? I want these particular foods because they make me feel really good. Or, my energy's low. I know these foods are gonna make me feel real good. Or, hey, I'm going out with my friends. We're gonna have a good time and drink some beers.

• 13:57Speaker 01

  Let me get that food that has that hedonistic value so we can all connect, have some fun and have some laughs. Because that's a value too, right? But you have to have this. By the way, the food industry knows this. So this is not, I'm not like, you know, discovering anything here. I'm just communicating what they've known for a long time. This is how they sell their products. They sell you food with excitement and, you know, beer commercials and they show you the girls and the beach and, you know, eat this. Look, we crave popcorn when we go to the movies. They've already created that association. Um, we probably already have foods that we have emotional connections to because of maybe something in childhood or because it reminds us of somebody that, you know. So you can do this with yourself. You just have to become aware around it.

• 14:38Speaker 01

  You also have to interrupt impulsive behaviors around food to bring that awareness. So, um, a good example would be like for me, there's definitely certain foods that I can become very impulsive around. So like potato chips for me is the worst. Yeah, I know. That and pizza. Oh, pizza's another one, right? So, what I'll do is I won't have potato chips in my house. Right. But I don't say I can't have them. If I want them, I'll drive a mile to the grocery store and I'll get them. Right, but it's more resistance to get there. I have a barrier. Yes. The barrier is, you know, getting my shoes on, getting in the car, drive to the grocery store. And you know what? Usually I'm like, eh, I don't really want it that much. So you can, you can do that with yourself and create those barriers and create that awareness.

• 15:21Speaker 01

  And then identify what is making me feel the way that I feel when I crave these particular foods. Um, and this is, again, this is a bit of a process. But once you identify these types of things. You stop using food as a drug. And you start, again, you start valuing food for its total value. Because when you talk to people, I love talking to people who've done this for decades. You know, people in their seventies who really, you know, they just live a good, healthy lifestyle. Ask them, "Do you enjoy eating healthy?" "Oh, I love it." Like, "Do you really love it, or do you just do it because you like the results?" "No, I enjoy eating healthy." What they've done is they've built that relationship. So it's totally possible, you just have to...

• 16:03Lewis Howes?

  Yeah.

• 16:04Speaker 01

  And this is what the industry needs to start to communicate. We need to start to talk to people in this way versus the "Cut your carbs out," or "Only eat these foods," or "Eat this specific diet." "This is going to solve it for you." Not going to work because you're not solving the root issue.

• 16:22Lewis Howes?

  If someone is above sixty or seventy right now, and they're listening to this, and they've been... Maybe they haven't been well with their diet, or they're working out at all. They're just kind of like, living and a little obese and have some minor health challenges. What can they be doing right now for over sixty? To try to live a better, healthier, longer life?

• 16:45Dr. Gabrielle Lyon?

  Well, let's pretend they're not over sixty, but we'll go there. Let's pretend they're thirty-five or forty, and they're slightly obese, and they have a couple number of health problems, and, you know, they're all in the, you know, because we're all in this together. What are we going to tell this person? Here's what I'm going to tell them. I'm going to say, "Okay, the first thing that we need to focus on is metabolic correction." And we're going to do that by optimizing your protein. So you are a, you know, what are they? They're probably not eating a ton, and/or maybe they're eating a lot of carbohydrates. I'm going to say, "Well, the first thing we're going to do is I'm going to say, we are going to, ideally," and again, they might not do this, "one gram per pound ideal body weight,"

• 17:28Dr. Gabrielle Lyon?

  which if this person is a hundred and fifty pounds, it would be a hundred and fifty grams of protein. That is high, right? That is on the higher end, so this guy might be like, "I don't want to do that." I'm going to say, "You know what? That's fine. Here's what we're going to do." We're gonna focus on metabolic correction, so I am gonna start you at three meals a day. I don't care when your first meal is. But that first meal, after you are coming out of a fast, is the most important. And you are gonna optimize that for dietary protein.

• 17:57Lewis Howes?

  Hmm, interesting.

• 17:58Dr. Gabrielle Lyon?

  And the reason it's the most important is because they are catabolic, they are fasting. At that moment, if we get that threshold, that nutrition, that protein threshold right, you will stimulate their muscle.

• 18:11Lewis Howes?

  Hmm, so what should be eating the first meal of the day?

• 18:13Dr. Gabrielle Lyon?

  So that could be, I would want them to hit forty to fifty grams of protein.

• 18:17Lewis Howes?

  Really?

• 18:18Dr. Gabrielle Lyon?

  And that could be a whey protein shake, which you could probably get a little bit less. It could be a beef patty. It could be eggs. It could be chicken and eggs, it could be whatever.

• 18:30Lewis Howes?

  Okay, forty, fifty grams of protein your first meal?

• 18:32Dr. Gabrielle Lyon?

  Just get that right. Just if any of the, if the listener would do that for me.

• 18:36Lewis Howes?

  No matter how big your, how much you weigh?

• 18:38Dr. Gabrielle Lyon?

  No matter how big, or, that's right.

• 18:40Lewis Howes?

  Forty to fifty grams, if you're a hundred fifty pounds or two hundred fifty pounds. Just try to get in that range.

• 18:44Dr. Gabrielle Lyon?

  Yeah, I mean, listen, could it be between thirty and fifty? Yes.

• 18:47Lewis Howes?

  Okay, gotcha.

• 18:48Dr. Gabrielle Lyon?

  Between thirty and fifty would be great. If you are older, you know, if you are that sixty plus, you know, the muscle goes through a normal physiological change called anabolic resistance. You want to push their protein a little bit higher. If you are younger, like you, you could probably get away with thirty to forty grams of protein.

• 19:08Lewis Howes?

  Okay, do you want to, does it matter if you work out first in the morning?

• 19:13Dr. Gabrielle Lyon?

  It doesn't matter, I don't care.

• 19:14Lewis Howes?

  Or fast for five hours in the morning?

• 19:15Dr. Gabrielle Lyon?

  I don't care.

• 19:16Lewis Howes?

  Doesn't matter. Just your first meal, when you eat, when you, after you wake up?

• 19:18Dr. Gabrielle Lyon?

  Yeah.

• 19:18Lewis Howes?

  Whether it's right away or ten hours later?

• 19:21Dr. Gabrielle Lyon?

  Right, that first meal should be optimized for protein.

• 19:23Lewis Howes?

  Okay.

• 19:24Dr. Gabrielle Lyon?

  And I would argue that that, if that meal is not around training, our target carbohydrate load, and if they're not training, would be forty grams or less, that first meal. So you keep the carbohydrates lower, that first meal. The reason is, is it ends up being about a one-to-one ratio of, you know, if they want it...

• 19:43Lewis Howes?

  Hard to say, more or less? Or you want less?

• 19:45Dr. Gabrielle Lyon?

  It would be less, right? Because anything really above the fifty grams of carbohydrates creates a more robust insulin response.

• 19:53Lewis Howes?

  A spike, yeah.

• 19:53Dr. Gabrielle Lyon?

  And you don't want that for your first meal. You want that first meal to be very smooth and stable.

• 19:58Lewis Howes?

  Okay.

• 19:58Dr. Gabrielle Lyon?

  And not only that, and Heather Leidy, who I had mentioned earlier, has done some very interesting FMRI research that, you know, one of the things that protein does is it's very satiating. And I always tell patients not to worry about their strengths, but to plan for their weaknesses. And when you augment willpower by leveraging dietary protein, you plan for it. You're much less likely to overeat.

• 20:25Lewis Howes?

  Right.

• 20:27Dr. Gabrielle Lyon?

  So you nail that 40 grams of protein first, maybe a little bit lower carbs and some fat. Then that next meal is maybe four or five hours later. Right? So you stimulate muscle. You now have robustly stimulated muscle. That next meal will be another, again, depending on what you need, I like to target around 30 grams at a minimum.

• 20:48Lewis Howes?

  Protein.

• 20:49Dr. Gabrielle Lyon?

  Yeah.

• 20:51Lewis Howes?

  Okay.

• 20:52Dr. Gabrielle Lyon?

  The data, you know, it's interesting. So a lot of the literature doesn't actually support much discussion on that lunch meal. It's really that first meal. And then, but again, if we're talking about maintaining healthy skeletal muscle, we're also talking about maintaining blood sugar. Right? Compliance is really important. Protein, it's very hard to store protein as fat. There it, there's a high thermic effect of food, meaning it takes more energy to utilize it. And part of the reason, I believe, is because it stimulates muscle. So it's, it's, it takes anywhere from 20% of the food that you eat, right, to actually, it takes 20% of that energy.

• 21:32Lewis Howes?

  Right.

• 21:33Dr. Gabrielle Lyon?

  So if you're eating 100 calories of protein, you know, there is some contribution.

• 21:38Lewis Howes?

  Sure.

• 21:39Dr. Gabrielle Lyon?

  To that.

• 21:39Lewis Howes?

  Gotcha.

• 21:39Dr. Gabrielle Lyon?

  Then that last meal of the day, I would say I would make that more robust. Again, that 40 to 50 grams. And any listener could do this. The younger you are, you can, you know, muscle is typically healthier. You can get away with a little bit less. The older you are, the more protein you need at once.

• 22:01Dr. Gabrielle Lyon?

  To overcome anabolic resistance, you know skeletal muscle is fascinating. In case you were wondering what I really thought about it. It's actually a nutrient sensor. It senses our nutrients and it senses leucine.

• 22:15Lewis Howes?

  Senses what?

• 22:15Dr. Gabrielle Lyon?

  Leucine, which is that amino acid. And that's really how we need to think about protein is we really need to understand that protein requirement as we age is really about a meal threshold. 24 hour protein is very important. Secondarily, having protein in discreet meals is incredibly valuable. Because if you don't, you won't stimulate your tissue.

• 22:40Lewis Howes?

  Sure.

• 22:41Dr. Gabrielle Lyon?

  And as you age, that tissue becomes more marbled with fat. You know, it becomes more challenging. The other thing is resistance exercise is another way to stimulate tissue. And this is where you get with a great trainer. I know I typically recommend between three and four sessions of resistance exercise a week. But again, having someone evaluate you as it relates to training. And then another thing that's overlooked is mitochondria. And that's really the cardiovascular aspect. And the current recommendation is 150 minutes of moderate to vigorous activity now. And I think as, you know, again, we're very split. People are really into resistance training or they're really into cardio.

• 23:26Dr. Gabrielle Lyon?

  But when we think about longevity, we must address both.

• 23:29Lewis Howes?

  Is cardio, when I think of cardio, I think more about people trying to lose weight.

• 23:34Dr. Gabrielle Lyon?

  Right, that's not a great strategy.

• 23:36Lewis Howes?

  Is it helping you build muscle when you're just running and riding a bike?

• 23:39Dr. Gabrielle Lyon?

  I mean, not really. I mean, muscle to grow requires metabolic stress, requires mechanical tension. Exactly. Metabolic stress, ribosomal biogenesis, protein and calories.

• 23:54Lewis Howes?

  Then why do people focus so much on cardio? Is it for heart health? Is it for other benefits?

• 23:59Dr. Gabrielle Lyon?

  Yes, I believe that number one, it's very easy to do. You don't have to have advanced knowledge of training.

• 24:05Lewis Howes?

  Machines and equipment.

• 24:07Dr. Gabrielle Lyon?

  And that's hard. That's hard for people. There is that barrier to entry. Cardiovascular, a lot of the literature, a lot of the data has always been done on cardio. Again, because it's easy. You know, you first use rodent models, then you transition to humans. But cardiovascular activity is very valuable as it relates to mitochondrial function, as it relates to energy. And there's a natural decline as we age. Again, aging doesn't get easier.

• 24:32Lewis Howes?

  Sure.

• 24:33Dr. Gabrielle Lyon?

  But being able to be strong and capable and optimizing for dietary protein will be the ultimate in longevity.

• 24:42Lewis Howes?

  Yeah.

• 24:43Dr. Gabrielle Lyon?

  And there's so much confusion about the narrative that my fear is, you know, when you address it in your later life, you're missing this huge opportunity in midlife. Alzheimer's, cardiovascular disease, they don't develop later in life. They start in your 30s. When I was looking at that participant's brain, when I was looking, we'll just call her Sarah, when I was looking at Sarah's brain, it didn't start then. It started in her 30s.

• 25:13Lewis Howes?

  From nutrition or from?

• 25:14Dr. Gabrielle Lyon?

  Yes. From excess, from being overweight. You know, had she built muscle, it would have been a metabolic buffer.

• 25:23Lewis Howes?

  Right.

• 25:23Dr. Gabrielle Lyon?

  You know, when you look at diseases of aging, it's not the aging. These diseases like Alzheimer's, cardiovascular, these start in your 30s. Sarkopenia, which is the big one, where, you know, sarcopenia is loss of muscle mass and function. You know, which is, we see people get much smaller. That doesn't start then.

• 25:42Lewis Howes?

  Right.

• 25:42Dr. Gabrielle Lyon?

  It starts much earlier. So if you eat the way that you did in your 20s, you have no chance of protecting your muscle. The changes will be subtle until one day, they're not.

• 25:56Lewis Howes?

  Mm hmm. You just start shrinking and getting weaker.

• 26:00Dr. Gabrielle Lyon?

  You have increase in adipose tissue. You now fall into the general category of one of the millions that are overweight, have high blood sugar, insulin resistance, you name it.

• 26:16Dr. Gabrielle Lyon?

  And it's, it's something that happens over time. And if we continue the conversation that is very distracted about, well, we'll take this and we'll take this and we'll do that, as opposed to do the foundational things that we have direct control over, which is train hard,

• 26:34Lewis Howes?

  Mm-hmm.

• 26:36Dr. Gabrielle Lyon?

  optimize and prioritize for a protein forward plan. You do those fundamental things, everything else is gravy.

• 26:44Lewis Howes?

  That's it. So if you focus on protein and you're trained consistently.

• 26:49Dr. Gabrielle Lyon?

  Yes.

• 26:49Lewis Howes?

  You should be.

• 26:50Dr. Gabrielle Lyon?

  Able to protect your muscle.

• 26:52Lewis Howes?

  And it sounds like eliminate a lot of the health problems or risks that could come your way.

• 26:57Dr. Gabrielle Lyon?

  This is the ultimate in a muscle centric approach.

• 27:04Lewis Howes?

  What was the things that you saw when you went to these blue zones that they did that maybe you weren't even thinking they would do? Like, what were the surprising things they did? Or the unsurprising things?

• 27:15Mark Hyman?

  Yeah, I mean, one of the things that I saw that were kind of striking to me, that made sense, but one was that in Ikaria, which was one of the Greek blue zones, they eat so much wild food. So they had wild greens, summer greens, winter greens, they had wild mushrooms, they had wild sage tea, they had wild fish, they had so much wild food in their diet. And we know that wild foods are much more nutrient dense. Why? Because they're stressed. And stressed plants make more protective compounds. Those protective compounds are called phytochemicals. They give the color and the richness and the flavor. What people don't understand is the more flavorful a food is naturally, the more phytochemicals it has.

• 27:55Lewis Howes?

  Interesting.

• 27:56Mark Hyman?

  And if you go to your garden at the end of August and pick a cherry tomato that's ripened in the hot sun, it explodes in your mouth like the most incredible flavor. But if you go to a store bought tomato and you cut it, it's like cardboard, tasteless. What's the difference? It's the phytochemicals. So flavor always follows the phytochemical richness of a food. So, so not the stuff you put on it or sauces or salt or fat or sugar to make it taste better, which food industry does, but just the natural flavor.

• 28:22Lewis Howes?

  Interesting.

• 28:22Mark Hyman?

  So, you know, the more flavorful the food is, the better it is. So it's wild, they eat a lot of wild food and it's so flavorful. The other thing was interesting was that shepherds, you know, had this culture of Of going and knowing exactly which plants to feed their animals at which time of year to graze them. So a shepherd them, they need all these wild plants. But they know this herb was coming in at this time of year, they'd go eat this herb. And if this plant was coming in this time of year, they'd go eat that thing. I'm like, "Why are you doing this?" He says, "We know because the meat and the milk tastes better." Wow. Yeah. And so it kind of, you know, they were not doing it because it was better for them or because it was for longevity or because... Tastes better. Right. The cheese, yeah, it tastes better. So it turns out that we know now

• 29:04Mark Hyman?

  that phytochemicals are not just in plants. And phyto means plant, right? They're not just in plants, they're also in animals. So the work of Fred Provenza and Steven Van Vliet from Duke have clearly shown that when animals are eating a wide array of wild plants or a wide array of, you know, planted grasses and flowers and different things, they will seek out medicine in the food. So they will literally go and eat major, like, you know, calorie crops, let's say. But then they'll go and sample from like a hundred different plants to get their medicines. And so these wild animals, these wild plants are being eaten

• 29:45Mark Hyman?

  and the phytochemicals are accumulating in the meat and the milk of these animals. So studies have shown, for example, that you can have as high levels of the catechins in green tea in goat milk, from goats eating certain wild plants. Yeah. So it's my boy. And there may be ways that even these get transmitted. So eating regeneratively raised meat, I went to a restaurant here in L.A. last night called Matu, where they have regeneratively raised meat. It was amazing? It was amazing. Now, it wasn't as fatty and kind of like marble-like, corn-fed meat, but it was delicious and it was tasty and yummy and amazing. What was this place called? Matu, M.A.T.U. I'll have to check it out. Really good. It really helps. And you'd love it. It's so good.

• 30:29Mark Hyman?

  And, you know, you can eat that and know you're eating from an animal that's been well taken care of, that's living out in its natural habitat, that's regenerating the environment, that's storing the ecosystems, increasing biodiversity, conserving water in the soils, that's reducing climate change, that's producing more nutrient-dense food, that's rich in phytochemicals and good fats and more antioxidants and more minerals and just pretty much everything. So... Incredible. So that was a sort of, I think, a key part of their longevity was they lived on this stuff. You know, they basically were shepherds and goats and sheep for their livelihood.

• 31:02Lewis Howes?

  What was about their relationships?

• 31:05Mark Hyman?

  Yeah.

• 31:05Lewis Howes?

  How did that play in? Did they have certain types of relationships with family members? Did they have intimate relationships? Were they married for long periods of time? Did they have ten wives? You know, what was the whole?

• 31:15Mark Hyman?

  One couple I saw had a collective age of 210.

• 31:21Lewis Howes?

  That's crazy.

• 31:23Mark Hyman?

  So I don't know. I think, you know, being married is definitely a key to longevity for men. For women, not always. Depends on if they're happy or not.

• 31:32Lewis Howes?

  Oh, man.

• 31:34Mark Hyman?

  So I think having a happy, healthy relationship is such a key part of longevity. And they were very much in the realm of community. And it wasn't just like this isolated relationship. They were embedded in a context of a community that was totally supportive, that celebrated together, that played together, that worked together, that, you know, harvested together, that shared sheep together, that, you know, made cheese together. They were just doing stuff together as part of the way of life. And so, and they would just stop and talk and hang out and like chill. And it was like, there was, nobody was like starting a company or, you know, nobody was like, you know, getting ahead in social media for likes and followers. I mean, they were just, they were just living life. They weren't striving or trying to get anywhere.

• 32:19Mark Hyman?

  They were just being.

• 32:20Lewis Howes?

  Interesting.

• 32:21Mark Hyman?

  And so their culture was all about the power of these incredible moments where you share with people you love and care about and celebrate life and enjoy life and talk. We were, we were driving out of this one town in Sardinia that had these two guides that were really great and they were local Sardinians. And this car like stops in front of us and like blocks us. And this old guy gets out, he walks over this stone wall and he's like waves us to come over. And I'm like, what's going on here? And he just waved us over. He wanted to talk. He saw us in the car. He's like, he just wanted to talk. So we sat in the stone wall for like an hour or so and chit chatted about life and about his life. And he was car money, he was 85 years old. And Super vibrant, fit guy.

• 33:03Mark Hyman?

  And he started telling us about his life and how, you know, there was a mudslide that destroyed the village we grew up in, which they moved the town a little bit higher on the mountain. But he still had his farm on that old area.

• 33:13Lewis Howes?

  Interesting.

• 33:13Mark Hyman?

  His old family land. So he took us down. He had like six sheep and he had a pig and he had some chickens and he had orchards and he had a whole garden where he grew eggplants and peppers and tomatoes and zucchini and herbs and spices. It was amazing. And he literally took care of his entire property by himself at 85 years old.

• 33:29Lewis Howes?

  I mean, I would, I don't think I could do it.

• 33:31Mark Hyman?

  And I'm chasing this guy up this hill after his sheep and I'm like, I can't keep up with this guy. He's 85 years old. And, and so he was super vibrant, mentally sharp, you know, he's, he, you know, he lived with his, his family and, and they just, they just had this incredibly deep culture. There wasn't nursing homes. I meant, Julia, who was 103 months, you know, like, like I say, I'm 105 and 3/4, she's like, I'm 103 months. And she was like, you know, didn't have kids and lived with her niece and nephew who loved her and took care of her. And she was still working. She was still working, making all this stuff for weddings, all the little tablecloths and doilies and embroidery stuff. I don't, I don't know how about how to do that. She was making all this stuff and she was so bright and still was walking around every

• 34:16Mark Hyman?

  day and taking her walks and hanging out with everybody and her friends. And it was really amazing to see this culture where, you know, people were not ostracized or excluded, but, you know, they were included in life.

• 34:26Lewis Howes?

  And it doesn't sound like they're hustling for something. They're working hard to maintain their life, like their home, their farm, their land, whatever they have, maybe their small business, but they're not hustling for something greater. Is that right?

• 34:39Mark Hyman?

  Yeah.

• 34:40Lewis Howes?

  Why, why, can you live long and still?

• 34:44Mark Hyman?

  Hustle.

• 34:45Lewis Howes?

  Hustle or just want more, want to build something greater in your life?

• 34:49Mark Hyman?

  I think you can. I think, I think it's really about, you know, what happens on the inside because, you know, one of the biggest things that regulates your epigenome is your mind. So your biggest pharmacy in your body is between your ears. It's the most powerful pharmacy in the world. And you can activate it for good or bad. So when we are having thoughts that are, you know, stressful thoughts, when we're in toxic relationships, when we're worried or anxious, when we aren't in harmony with ourselves, it activates all these really nasty pathways that drive inflammation and harm your mitochondria. I mean, your microbiome is listening in on your thoughts, is eavesdropping.

• 35:32Mark Hyman?

  So those bugs don't like it when you are not happy.

• 35:35Lewis Howes?

  Really?

• 35:36Mark Hyman?

  Yeah.

• 35:36Lewis Howes?

  What is the process of that? From an idea, a thought into the mitochondria, how does that transfer into a healthy information, into a physical manifestation versus unhealthy information, data and a thought into physical unhealthy?

• 35:53Mark Hyman?

  So what's the biochemistry of it? Well, for example, if you're stressed, you're producing cortisol and adrenaline and all these other hormones and proteins that then will trigger a whole cascade of downstream effects that activate transcription factors, that transcription factors that'll turn on genes that cause inflammation and all these other problems. So you're basically, you know, creating inflammatory thoughts are creating inflammation in your body, literally.

• 36:19Lewis Howes?

  Isn't that crazy?

• 36:21Mark Hyman?

  And you have receptors on your, like immune cells, for example, for neurotransmitters. So if you're stressed, your immune system is eavesdropping on your thoughts. That's why if you're stressed, you are more likely to have an infection or get sick or have other bad health consequences.

• 36:37Lewis Howes?

  Why do you think it is that our body is built this way that a thought can either make us feel and physically transform into joy and health or feel sick and then become sick? Why do you think our body?

• 36:51Mark Hyman?

  Why, from an evolutionary point of view?

• 36:52Lewis Howes?

  Why do you think that is? Isn't that crazy?

• 36:54Mark Hyman?

  It's a crazy thought.

• 36:54Lewis Howes?

  You think something, it's not actually, it's in your mind. Right, where it, you know, it's like, and then it transfers into your body.

• 37:02Mark Hyman?

  Well, I think, I think, I don't know, Lewis, but I think, you know, we have, have a built-in stress response system, which we need it. Like if we're getting chased by a saber-toothed tiger, well, you know, we need to get on a move.

• 37:12Lewis Howes?

  Right.

• 37:13Mark Hyman?

  And we need to like

• 37:14Lewis Howes?

  Run.

• 37:14Mark Hyman?

  Jack up our cortisol and pump our blood sugar up and get our blood pressure up and then our heart rate up and flood our body with glucose and, you know, just all this stuff that needs to

• 37:23Lewis Howes?

  Survive, yeah.

• 37:24Mark Hyman?

  Make, it's like, you know, the story like how someone's, you know, sees their kid under a car and can lift up a car. Like, why can that happen, right? Because we have the system built in to deal with acute stress. And that's a good thing. The problem is, we have a society and a life that drives chronic, unmitigated, unrelenting stress. So unless you are very clear about how to discharge that stress, because we can't avoid it, right, but how do you discharge it? How do you not react? And how do you have a different perception of relationship with what's happening to you?

• 37:53Lewis Howes?

  Yeah.

• 37:54Mark Hyman?

  It's all about perception, right? So I always say, stress is the perception of a real or imagined threat to your body. So it could be a real threat to your body, like a tiger chasing you, or it could be an imagined threat to your ego, like you think your wife's cheating on you, but she's not. And you get the same physiology. Or you can have the same input, let's say you're James Bond, and I put a gun to your head versus Woody Allen, it can be a very different set of responses, right? Same in, input, very different response. So that's the beauty of, of our minds, is we have the power over our thoughts. You remember Viktor Frankl, who wrote Man's Search for Meaning? He said, "Between stimulus and response, there's a pause. And in that pause lies a choice. And in that choice lies our freedom." For those of you who don't know about Viktor Frankl, he was in Auschwitz, and he was a

• 38:39Mark Hyman?

  psychiatrist in Auschwitz, and he chose not to let Even the most horrific thing that's almost ever happened to human beings affect his own well-being and happiness and inner life.

• 38:51Lewis Howes?

  Yeah.

• 38:52Mark Hyman?

  That just blows my mind, right?

• 38:53Lewis Howes?

  Unbelievable.

• 38:54Mark Hyman?

  So when you think, oh, my life, this and that, we always have a choice, you know? And whether you have stuff or don't have stuff, it's all about our perceptions. So mindset and your thoughts are a key part of longevity and health. And having meaning and purpose, that was the other thing in these cultures. They had so much meaning and purpose. Like Carmine had such a purpose. He had to go and take care of his sheep and he had to let feed his family. And he wanted to support the other members of the community by giving them food. And he fed his animals the extra. And so he was, had a meaningful life. And he also had a very active mind, was reading books and learning all the time. So, you know, that, that extends your life after seven years.

• 39:29Lewis Howes?

  Wow. Having meaning and purpose.

• 39:32Mark Hyman?

  Hmm.

• 39:32Lewis Howes?

  Because you hear the story sometimes of like, you know, someone in their older years, their husband or their wife dies and then within six months or a year later, they, they die.

• 39:43Mark Hyman?

  Or a week later, yeah.

• 39:44Lewis Howes?

  Or a week later, right? You hear that story often.

• 39:46Mark Hyman?

  All the time.

• 39:47Lewis Howes?

  And is that because their meaning has lost or just more they have a broken heart and they don't know how to?

• 39:53Mark Hyman?

  Both. I mean, I mean, there, there actually is a phenomena of, of a broken heart. I had a patient with this once who had this incredible wife. They were deeply in love. They were married for decades and decades. She got breast cancer and died.

• 40:03Lewis Howes?

  Hmm.

• 40:04Mark Hyman?

  And he was relatively healthy and all of a sudden he went into heart failure.

• 40:07Lewis Howes?

  Come on.

• 40:08Mark Hyman?

  Like boom. And it's in the medical literature. It's literally a broken heart and it causes actual clinical heart failure where your heart muscle can't pump the blood around.

• 40:18Lewis Howes?

  Now, that's from, what is that from? Is that from thinking?

• 40:22Mark Hyman?

  Yes.

• 40:22Lewis Howes?

  And then feeling the heart, you know, the pain in your heart?

• 40:26Mark Hyman?

  Yeah. It's the physi- physiological phenomena that happen when you have a stress response, the flood of all these stress molecules in your body, the damages to heart.

• 40:38Lewis Howes?

  Let's say that you were able to give a five-step process for someone who's 30 pounds of belly fat, or around there, 20 to 30 pounds of belly fat. And they were like, you know what, for once in my life, I want to get like, at least a flat stomach.

• 40:54Thomas DeLauer?

  Yeah.

• 40:55Lewis Howes?

  Maybe it's not going to be super-defined and under 8% body fat, but 12% body fat, roughly 10%, and I could get close.

• 41:03Thomas DeLauer?

  Sure.

• 41:04Lewis Howes?

  But everything we talked about, from sleep, to emotional stress, to nutrition, to, we haven't talked about calories in, calories out, or lifting and things like that yet, but from other things we've talked about, if you had to give a five, you know, bullet-point process of like, this would be the foundational steps to get you started on losing that 30 pounds of belly fat, what would you say?

• 41:26Thomas DeLauer?

  Yeah, I'd say, and I've talked about this before, step one, very clear and defined breaks between meals, whether you are snacking or not. What I mean by that is, rather than grazing throughout the day and constantly keeping insulin levels high, I find it much, people have much more success by having very clear, defined gaps. So, I don't care if you're fasting or not, but eat breakfast and have a very clear and defined break until lunch. Have a very clear and defined break until dinner. Allow yourself the ability for insulin levels to come back down, glucagon levels to come up, so that you're actually getting into a fat-burning process between these meals. Every time you're consuming something, you're kind of stopping that process for a little

• 42:11Thomas DeLauer?

  bit.

• 42:12Lewis Howes?

  Interesting.

• 42:13Thomas DeLauer?

  Right? Even if your calories are, you know, yes, that comes into equation, but you need to have these peaks and valleys a little bit.

• 42:18Lewis Howes?

  Breaks between consumption.

• 42:20Thomas DeLauer?

  Yes.

• 42:21Lewis Howes?

  Now, can you consume water, teas, coffees, anything else?

• 42:25Thomas DeLauer?

  For sure. Anything, anything zero calorie. I mean, it's, yeah, it's, I think, once you, and that's- People will naturally eat less doing that, too. But I do think that we have to take little bits from the calories equation and little bits from carb insulin model and meld them together instead of having these two camps that are largely opposed. And that's where I say, hey, this seems like an equal, delicate, thoughtful acknowledgement of both sides. You're probably going to eat less by having these clear defined meals, but you're also taking into account letting insulin levels come back down nice and low, and you're not keeping them chronically elevated, which you know is not good either. Yeah. So that's usually rule number one. Okay, step one. Step number two is very similar, but I say have a minimum like 12 hour break between your last meal of the day and your first meal of the day.

• 43:10Thomas DeLauer?

  12 hour fasting minimum. And it's not really a fast, right? Sleep and don't eat after eight. Exactly. I feel like, you know, there's a reason why you get your blood work done after a 12 hour fast, right? Things tend to come back down to homeostasis. Give yourself a chance to get back down to this balance. There's a multitude of different reasons why it's beneficial. Insulin levels getting lower, insulin sensitivity getting much better, so the food that you do eat with breakfast is going to be much more, you know, able to be taken up and utilized, which leads into step three. Breakfast like a king, lunch like a prince, dinner like a pauper, right? So you're kind of tapering as the day goes on. So larger meals in the morning, if you're not fasting, which we'll talk about here

• 43:52Thomas DeLauer?

  later, if you're not fasting, having a larger meal in the morning is generally going to be better. And if you look at the research, it's very, very clear that people that have a larger breakfast end up eating smaller lunches and smaller dinners naturally. Because they feel satiated, right? It's, and that doesn't mean that you go eat a box of Fruit Loops or Cheerios for breakfast, right? And with that, I'll kind of dovetail into a slightly different piece that kind of coincides with that. Okay, there is a BMC Medical Genomics Study that's probably one of my favorite studies that demonstrated that you can have higher fat content in the morning because you end up starting the day with more insulin sensitive muscles and less insulin sensitive fat cells.

• 44:33Thomas DeLauer?

  What that means is you have less likelihood of storing fat as fat in the morning. And that way you start your day with higher fat, higher calorically dense meals. So maybe steak and eggs, something like that, without a bunch of hyper palatable carbs, right? Yeah. Calorically dense and then as the day goes on taper calories. Carbohydrates are lower calorie than fats, even though they do spike your glucose and spike your insulin. It's okay to have those at night if you're not overdoing it. So a lot of times what I will do is I will have a higher fat breakfast. I will have something like steak and eggs for breakfast or usually like steak and like ground beef. I'm a big fan of like that Joe's scramble kind of thing that you do, right? With like a little bit of goat cheese, a little bit of feta, maybe some like lox, make it

• 45:18Thomas DeLauer?

  very Mediterranean and that, that's pretty high fat, so it's calorically dense, right? It ends up being like 800 calories, right? Then as the day goes on, like slightly smaller lunch, and if I am having carbohydrates, they're usually allocated to the evening time. That doesn't mean I'm having cakes and pies. It means maybe I'll have some lentils, maybe I'll have some, you know, something Mediterranean, right? Then, you know, that's going to be naturally be lower car, uh, lower calorie because there's not as many fats in it. And my, uh, you know, I'm largely like Mediterranean, I'm mostly Italian, so it's like I look back at that and like my grandmother was always kind of saying like she always had these light dinners, these little teeny dinners, right? It was just like, and you look at a lot of the Mediterranean cultures and with the exception of when they're having big feasts and stuff for special events, like a lot of times they are having really small dinners, right? And they're like shutting it down right after dinner.

• 46:03Thomas DeLauer?

  It's like, maybe they'll have a little bit of coffee or whatever it is they're having and then, you know, go right to sleep. Yeah. Which, and then you go to step four is, you know, your diet should optimize your sleep, right? That's something that we kind of talked about in the beginning, but the best way that you can optimize your sleep without really digging super deep into what is stressing you out and causing this sort of internal battles that might be keeping you up. Uh, you know, cutting your food out a few hours before bed is usually very, very powerful for people. And that, again, it nicely coincides with everything I'm talking about. Again, if you're having those 12 hour breaks between dinner and breakfast, well, then the earlier you eat your dinner and cut it down, shut it down, the earlier you can eat breakfast the next day, right?

• 46:48Thomas DeLauer?

  If you stop eating dinner at 6:00 PM, you're done eating, then by 6:00 AM, you're good to eat again. And chances are you're not going to roll out of bed at 5:59 and immediately go eat at 6:00. You're probably going to naturally end up fasting longer. Yeah. And you don't have to be a quote unquote intermittent faster. You're naturally kind of, you know, getting into that category, right? Okay. And number five? And number five, and this is something that you pull the throttle on or hit the throttle on occasionally, right?

• 47:14Thomas DeLauer?

  You want to temporarily, like when it's time to really pull that lever, temporarily reduce fats and then bring them back up, right? So that's sort of my lever, right? If I'm following all four of these lifestyle principles and things are working but not working as fast as I want, what I will temporarily do is reduce fats out of the diet, even if I'm low carb. Okay, this sounds crazy, right? But then bring them back in once weight has started to come off. People forget that even if you're doing, and I'm largely a low carb guy, so I catch heat for saying this sometimes, but fats are still calorically dense. So it's the easiest lever to pull from a food volume standpoint to dramatically reduce calories really quick and then be able to bring them back. Because what you don't want to do is you don't want to have

• 47:59Thomas DeLauer?

  just this point where you're chronically restricting calories forever and ever and ever. And then the moment that you do come back up, your body's like, oh, shoot, put the weight back on.

• 48:08Lewis Howes?

  Yeah, it's not fun.

• 48:09Thomas DeLauer?

  I actually think, and there's recent research to back this up, that keeping calories moderately high and then having aggressive, short-term drops, like reducing fats and bringing calories low for a couple of days and then back up can actually be very, very effective, which is probably why fasting works so well for a lot of people that just do it at random.

• 48:28Lewis Howes?

  Yeah.

• 48:28Thomas DeLauer?

  Like they'll just be like, I'm eating six days per week normal and then I do a 24-hour fast once per week. It's great because you're never letting your body get accustomed to this decline in calories. You're just like, status quo, status quo, whoa, what's going on? And then back up to normal.

• 48:41Lewis Howes?

  Who do you recommend fasting for and who do you not recommend it for?

• 48:44Thomas DeLauer?

  I don't think there's many people that shouldn't do fasting to a certain degree, right? But there's a large degree of different kinds of fasting.

• 48:52Lewis Howes?

  There's 24-hour fasting, there's 16.

• 48:54Thomas DeLauer?

  Exactly. And like a 16-hour fast, you know, if you want to put the label on it, you can call yourself intermittent fasting, but there's a lot of people out there that are probably intermittent fasting that don't know they're intermittent fasting, right? So 16 hours is pretty, I think the benefits start at 16 hours. So someone doing a 16-8 fasting, that usually works. But the reason that that's working is for two simple reasons, caloric restriction and insulin being lower. Nothing magical is happening with a 16-hour fast. But when you start creeping over that 16-hour mark is when the benefits start to kick in. So like I personally, like I fast usually three days per week with like a 20 or 21-hour fast. Like, so I'm still eating like two meals and I just do it three days per week. So it's kind of intermittent. I can't think of a lot of people that wouldn't have success doing that.

• 49:38Thomas DeLauer?

  Because almost everyone that even thinks they wouldn't be able to do it. They might get hungry the first couple of times, then after that, it's a cakewalk. You know, it's not now, people that have serious hypoglycemia issues, they should probably be conscious of it. That being said, and full disclaimer, I'm not a doctor, I'm not a dietitian. But even people that are dealing with hypoglycemia, a lot of times getting their bodies adjusted to periods of time without food is actually a good thing. Because it teaches their body to be able to utilize alternative fuel sources. So they're not reliant on this undulation in glucose.

• 50:10Lewis Howes?

  Right.

• 50:11Thomas DeLauer?

  You know, there's certain people that, you know, if you're very, very, very, very active, then yeah, it might not work for you. Like someone that's working crazy manual labor construction. I'm sure there's different situations, clinical conditions that people shouldn't fast. And those, yeah, defer to your doctor. But as far as general people, I can't really think of anyone that wouldn't get some benefit out of it.

• 50:34Lewis Howes?

  I hope you enjoyed today's episode and it inspired you on your journey towards greatness. Make sure to check out the show notes in the description for a full rundown of today's episode with all the important links. And if you want weekly exclusive bonus episodes with me personally, as well as ad free listening, then make sure to subscribe to our Greatness Plus channel exclusively on Apple Podcasts. Share this with a friend on social media and leave us a review on Apple Podcasts as well. Let me know what you enjoyed about this episode in that review. I really love hearing feedback from you and it helps us figure out how we can support and serve you moving forward. And I want to remind you, if no one has told you lately, that you are loved, you are worthy, and you matter.

• 51:18Lewis Howes?

  And now it's time to go out there and do something great.