Welcome to the Human Performance Outliers Podcasts with your host's Dr. Sean Baker and Zach Bitter.

At Human Performance Outliers Podcasts, we dive into a wide range of topics revolving around health, nutrition, and physical fitness.

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Now, on to the next topic.

I know the answer to that.

I know in German, Ro is Rogan.

Okay.

I know it's probably originates from some type of language. I don't really. Well, I'm sure. Yeah. I'm just, I'm just saying, I just call them fish eggs, caviar, whatever, you know. Most people use those, it's funny because most people that know about the salmon eggs are fishermen that actually just use them as bait to catch other fish. You know, they don't even eat them. Yeah, interesting, interesting.

So is fishermen that actually just use them as bait to catch other fish. You know, they don't even eat them. Yeah, interesting, interesting. So, Zach, we've got Frank Tifano on here today. It's been fun. You've been, you know, making quite a bit of waves in this carnivore communities, particularly as of lately. And you've been doing, so what, Frank, before we get into details, let's tell us a little bit about little bit about your background you know i mean i know you said you've been eating a carnivore

stop for six or seven years now and you've got a you've got a background in the the

culinary industry so tell us a little bit about your background who you are where you're at

and then we'll get going yeah no sure this is this is super nice because i mean super interesting because, I mean, Zach, like, listen, I, I, I'm,

I used to be really into athletics. I go running every day, but, you know, to imagine the stuff you do, maybe in another lifetime for sure. And John Beck, you know, orthopedic surgeon, I always did want to do biology med school. So I feel like I'm in my own kind of realm when it comes to the culinary and the restaurant stuff.

So, you know, straight out of high school. So I feel like I'm in my own kind of realm when it comes to the culinary and the

restaurant stuff. So, you know, straight out of high school, I didn't really have much going

for me, kind of in and out of community college, ended up falling into restaurant work,

eventually, you know, front of house stuff like bartending, waiting tables, learned about food.

At one point, I took a drug called Accutane. And I didn't

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