Dylan Gemelli

Is that what you're trying to say?

You think?

It's like eating at Cheesecake Factory.

A menu a mile long.

You know, they had my cholesterol down on the 30, my LDL, and I panicked.

Don't we need like fats for our cellular membrane being the protection?

You know, I told you this before, but I lived in that low fat diet, even though I was coaching against it for like 15 years.

And I believe that's probably why I had some of the heart problems that I had, because when I flipped like the pyramid now.

So I went from like 25 grams of fat a day to 130 is what I eat now.

And my HDL went up 40 points.

Wow.

And my ability to.

Oh, it did.

It went from the 40s to the right at 80.

in like two to three months of switching and doing all of these animal fats and you know pissed off i'm for not eating grass-fed butter every day and the things i cook yes but having like these whole good foods and prioritizing protein and fats um

So I guess my question then for you guys is on the way that the food has flipped now.

Mm-hmm.

for you on a normal diet that you feel is good do you feel like uh that is where we need to be and then carbohydrates would be on the lower end or how do you guys structure or find and i know it's different if you're bodybuilding or something or training for something you need a little bit higher carbs but in general normal people how do you prioritize um macros for your diets

Okay.

That's what I was going to talk about was the metabolic flexibility aspect.