But still what you're saying is even if we can ferment and soak and sprout, which I think

we should do, if we've got a choice between a rib eye steak or a plate of soaked and

sprouted quinoa, fermented sourdough bread, a nice sweet potato, the latter would still

be traditionally a plate full of survival food.

Even though we've rendered it digestible, you're saying why not just eat the meat, that's

way easier.

I have a master's degree in physiology, biomechanics, and human nutrition.

I've spent the past two decades competing in some of the most massacistic events on

the planet, from seal-fit Kakoro, spardanagogy, and the world's toughest mudder to 13 Iron

Man triathlons, brutal bohunts, adventure races, spearfishing, plant foraging, freediving,

bodybuilding, and beyond.

I combine this intense time in the trenches, with a blend of ancestral wisdom and modern

science, search the globe for the world's top experts in performance, fat loss, recovery,

hormones, brain, beauty, and brawn to deliver you this podcast.

Everything you need to know to live an adventurous, joyful, and fulfilling life.

My name is Ben Greenfield.

Enjoy the ride.

Alright, this is it, and I'm excited.

What you are about to hear is probably one of the most comprehensive podcasts I've ever

recorded on diets, and particularly the carnivorous diet, also known as the carnivore diet.

I don't know, as a carnivore, as a carnivorous.

Who knows?

...