Hello everybody. I am Eric Trexler. I'm here with the good Dr. Eric Helms and you are watching or listening to Iron Culture presented by the mass research review. So thanks so much for joining us on this Monday evening. We have a lot to get to Helms. But before we get into all that, let's exchange

the pleasantries, you know, do the whole fake friendship thing. How you doing, buddy? Oh, I'm so glad

that you asked me that. And we can also pretend as much as you want that we care about these

responses. But I'm doing well. The only thing is I was cooking and I was grating carrots.

And I either my wife or I got a little bit of extra protein.

I guess I wouldn't get extra protein.

She would because I lost the protein.

So folks, be careful when you're grading.

Make sure that you don't try to get.

I was getting too like, like obsess don't try to get i was getting too

like yeah like obsessive with wanting to get just the full length of each time and yeah i was actually

pretty bloodied up yesterday um we were talking i'm i'm doing a lot of like packing stuff for a study

i'm running like packing up boxes and. And there's just a lot of box

cutting and a lot of knives and scissors out. And yeah, I was not being careful because I had a

lot to get to. So I was, uh, I had more more than one wound going at a given time. But, uh, but yeah,

so we're in the same boat there. Not to one up you. Because believe me, nothing I experienced was anything like kitchen cuts are really, they tend to be very nasty because you're using stuff that is intended to really get in there.

Like, you don't want to mess with a greater.

I'll take a little miscellaneous scissor cut any day.

The problem is last, last thing before we get over our battle wounds is it's in a place

where each time I train, like it starts to clot, it starts to heal over, and then

any time I grab anything hard, and I, because I have a background, a little bit weightlifting,

I tend to hook grip a lot.

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