Dylan Gemelli

That's what I thought.

And that's where I was kind of going structurally for me on the changes.

I've gone like 40, 40 protein fats and 20 carbs, but you know how much I train.

So I've kind of been thinking I'm going to probably need a little bit, a little bit more.

Right.

So I've tried to bump that number up and I'm just playing and testing with stuff, you know, and I think that people that train a lot need more carbohydrates and.

So then that poses the question, which kind of carbs do you think that you would recommend?

And what should people stay away from that are causing a lot of the problems?

And what gene is that for everybody listening?

Why do you think I never eat out?

Once to twice a year, maybe, when you make something.

I don't like crave carbs or anything like that.

Yeah.

I get most of mine from like vegetables and fruits.

Great.

You know, I do the pomegranate juice because I know for the heart.

Oh, the palm.

No, I do that juice every day.

But I don't, and I, you know, I'm Italian, of course, so I ate pasta all the time when I was a kid.

But I don't crave it, but I do try to keep it very structurally sound in what I do take in.