1. Edit: To make changes or corrections to a piece of content.

2. Podcast: A digital audio or video file or series of files that can be streamed or downloaded from the internet.

3. Render: To process or convert a file into a specific format.

4. Upload: To transfer data from a local device to a remote server.

5. Interwebs: A playful term for the internet.

6. Vocal Fry: A speech pattern characterized by a low, creaky sound, often perceived as a form of vocalization.

7. Compressor: A device or software used to reduce the dynamic range of an audio signal.

8. Echo: Reflection of sound that arrives at the listener after bouncing off a surface.

9. Microphone: A device for converting sound waves into electrical energy.

10. Pharmacokinetic: The study of how a drug is absorbed, distributed, metabolized, and excreted by the body.

11. Scientific Community: A network of individuals and organizations engaged in scientific research and communication.

12. Decriminalization: The process of removing or reducing the legal penalties associated with a particular activity.

13. Metadone: Likely a misspelling of “Methadone,” a medication used for opioid maintenance therapy.

14. Fermentation: The process by which microorganisms convert sugars into alcohol or organic acids.

15. Sourdough: A type of bread made using a natural yeast and lactic acid bacteria fermentation.

16. Starter: A mixture of flour and water containing wild yeast and bacteria used to leaven bread.

17. Bacteria: Microscopic organisms that can be beneficial or harmful.

18. Oven: A kitchen appliance used for baking or roasting food.

19. Consistency: The degree of thickness or firmness in a substance.

20. Biochemistry: The branch of science that explores the chemical processes within and related to living organisms.

21. Internal Temperature: The temperature inside an object, in this context, specifically referring to the internal temperature of meat during cooking.

22. Liberal: In this context, it means generous or abundant. The speaker suggests being generous with certain ingredients while cooking.

23. Art (of Cooking): The skillful and creative practice of preparing food, emphasizing the subjective and intuitive aspects of the process.

24. Baking: The cooking method that uses dry heat in an oven, often associated with the preparation of baked goods such as pastries.

25. Exact: Precise and accurate, particularly in the context of using specific ingredients in cooking.

26. Flat Out: Completely; used to emphasize a statement or assertion.

27. Microbiome: The community of microorganisms (such as bacteria, fungi, and viruses) that inhabit a particular environment or living organism, often referred to in the context of the human gut.

28. Pathogenic: Capable of causing disease, usually referring to bacteria, viruses, or other microorganisms.

29. Rewilding: The restoration of natural processes and wilderness areas, often involving the reintroduction of native species and the removal of human influence.

30. Ecosystem: A biological community of interacting organisms and their physical environment.

31. Vagus Nerve: A cranial nerve that plays a crucial role in the autonomic nervous system, involved in various bodily functions including heart rate, digestion, and respiratory rate.

32. Biohacking: The practice of making experimental changes to one’s biology or lifestyle to improve physical or mental performance, often using technological or genetic interventions.

33. Neural Link: Refers to the concept of a direct link between the human brain and external devices or computers, often associated with the company founded by Elon Musk.

34. Continuous Blood Glucose Monitor: A device that continuously tracks blood glucose levels, commonly used by individuals with diabetes to manage their condition.

35. Area Under the Curve: A measure of the total glucose exposure over a specific period, often used in glucose monitoring to assess the impact of food on blood sugar levels.

36. Diabetic Levels: Blood glucose levels associated with diabetes, indicating impaired regulation of blood sugar.

37. Epigenetics: The study of changes in organisms caused by modification of gene expression rather than alteration of the genetic code itself.

38. Eugenics: The study or belief in the possibility of improving the human race through selective breeding or other forms of genetic manipulation.

39. Word Salad: Incoherent or nonsensical language, often used to describe confusing or meaningless speech.

40. Conclusion: The closing or final part of a statement or discussion.

41. Word Count: A brief mention of meeting in 60 seconds, indicating a time constraint.

42. Bret Weinstein: A reference to an individual named Bret Weinstein, likely associated with discussions on various topics, including science and societal issues.

43. Automobile Design: The planning and creation of the physical appearance and functionality of motor vehicles.

44. Training Programs: Structured plans designed to improve physical fitness, often related to exercise and strength training.

45. Consultation: A meeting or discussion to provide advice or expertise on a particular subject.

46. One-to-One Coaching: Personalized coaching provided on an individual basis.

47. Seekastrength.com: Presumably, a website or platform related to strength training and coaching.

48. Link Below: An invitation for the audience to follow a hyperlink for more information or access to specific content.

Have to edit that out now.We haven’t started yet.Why do you make such a bigdeal out of editing the podcast?Like, it’s literally just render audio fileupload to the interwebs and then youwell, it’s actually not go on.What else is there to it?So a lot of the time we cutout bits in the middle of the podcast. Why?Maybe there’s a word put in therethat shouldn’t have been put in there.Maybe there’s a long or maybe somebody’s phoneRings vocal Fry sometimes we have somebody’s phone.Whose phone would that be, I wonder?Sometimes people like to go on the internet andcheck things if there’s a falling out, people puttingtheir foot up in the thing and knocking it,like, that doesn’t bother me too much.That doesn’t bother you?No, but this does.Don’t even but that does bother you. That’s so strange.It’s so strange.It’s just something about that noise.And then the other thing is put a little compressor overthe top if there’s a little bit of an echo.So, like, in this case, where my microphone isquite near to your microphone, the microphones pick thingsup, as microphones are want to do.As microphones want to do.Some might say it’s their sole purpose in life,is to pick things up and put them down.I like to think air microphoneshave a bigger purpose than that.Go on. Don’t know.We use them for clubbing deadflies that are against the window.Spongy bit on top is useful forcleaning up wetness on the desk.Dara’s actually lying when he’s saying about that.I’m not going to tell you which one of those thingshe’s lying about, but he is lying about one of them.One of them is true.We do know that we have kept the samespongy bits in the microphone for several years now.I changed this one.You changed a new one? Yeah.I wonder how much bacteria is in these. A lot.I’d say I’d say the original COVID strainis on this because you started it.Russell Brand is on joe Rogan there.He’s quite the character.I haven’t listened to this one, butBret Weinstein, he’s a fucking langer.Do you not like him? He’s a langer.This is the first time I’ve ever listened to him.He’s like, oh, if it’s the first time youlisten to him, you might be slightly enamored.You might be enamored by him,but he’s actually just a gobshy.See, I really like what he’s talking about.Yeah, but he’s complete nonsense.He’s talking he did this thing before, right, wherehe go on, he has all these grand theoriesand then no one else in the scientific communityagrees, and they’re like, no, that’s not very plausible.And then he just gets really madand feels like he’s maligned and marginalizedand they’re discriminating against him.I’ll give you an example.So he was on rogan there a few years ago.And you’ve done first yourbiology and sports science, right?You did, yeah. Yes.So you dissected those Winchester rats, right?I didn’t do the rats.No, you’d have loved that.I loved that there was a lot ofpeople not able to dissect the rats.Our biology module didn’t have that because wedid I don’t think we did biology.I think we did physiology.What did you say?Sports and exercise sciences.Didn’t do biology?I don’t think so. Let’s guess.And he got the maths by fourth year, did he? Anatomy.Our first year is just general science.Just pee roasters joe.And it’s like half volleyball, half beach ball.There were volleyballs are too hard for you people.Take a real serious you got togo run your tracksuits every day. Yeah.No Winchester rats.They’re basically the only rats used in allof science across any kind of investigations.They’re all identical.Their DNA is identical.They’re all piebile rats, like, you know, cutie pies.And they’re used from anumber of suppliers or whatever.And he essentially tried to infer that allscientific data, any pharmacinetic data, pharmaceutical investigations wereall flawed because all of these Winchester ratswere all used from essentially the same place,and they’ve all same genetic defects and whyit doesn’t transfer over and how all thescience is wrong and essentially pretty much everything.If he had any logical reasoning or anyunderstanding, he’d know that that’s completely not true.Yeah, there’s multiple different suppliers, but even ifthat is the case, there’s still multiple differentclinical trials done at different stages.No one just goes, well, it worked onrats, so let’s just give it to humans.Like, it was so stupid.It was just such a fucking that is but hewas acting like he discovered this grand conspiracy and thismajor flaw in the scientific method, whereas in reality, it’slike one of a dozen different things.You already suspect that this particularmolecule is going to do something.It does in rats, and they go, allright, maybe we could do this in humans.And then any, like, things that get to phasethree trials, maybe phase two trials in pharmaceutical, andno one will really have made any idea.They’ll have pegged a lot of money on something,and then they’ll get there and routinely will happenwhere phase two trials will have gone, shit.And they’ll essentially be like, okay, we’rejust going to can it now.No one was going, this worked on rats.Why didn’t it work on humans?They’re like, oh, that’s like valuable data.That’s interesting.Also, it might work on rats, butthen kill the rat soon after.So it might be the best anabolicandrogenic steroid ever, but your liver rot.How do you feel about all drugsbeing available to anyone over the counter?As long as you can pay forit not illegal, like, just fully available.You could order it anywhere.You could go somewhere.This is the libertarian argument. I like it.I think you should.I definitely think you should.Like, you can drink alcohol all the time, sothen the issue becomes, like, as you do.Jesus Christ.I go drinking less than no, I’m joking.Every other one of my friends bare you.Dara is hardly ever in work drunk,like, less than twice a week.No, I’m rarely drunk for the whole day.Yeah, like, you don’t start drunk,but sometimes it’s not my fault.It’s the only way the voices stop.I just look over sometimes andyou’re slouch at your train.Libertarian. Yeah. Right.So then it becomes like, shoulddrugs be available to everyone?So, like, morphine is essentially thebest drug in the world ever. Sure is.Should that be available to everyone?Yes, it should.But then how are you going to educate enough people?So you’ll end up losing most ofthe population in the first 50 years. Good.I genuinely think you should be allowedwhatever you want, whenever you want. Yeah.But society changes drastically afterwards.Apparently Portugal have a great timewith the decriminalization of that.Apparently they’re doing really well with it.There was a lot of stuff inIreland where not a lot of stuff.There was some cases where they wantedto do decentralized needle banks, essentially, orthe kind of administration zones.There’s one over here.Did they open it?So there was a lot of who have Switzerland doit are kind of pioneers of it, I think.What’s the name of the heroin alternative? Metadone.There’s a Metadone clinic over just over here. Great.Rise against song, by the way. Really? Metadone? Yeah.Is rise against the music.No.Yeah, they’re punk, like but funny enough,Rise Against are straight edge, actually.They don’t drink or do any alcohol. No way. Yeah.Anyway, it’s bizarre.Anyway, speaking of Portugal, how excited are youto go to Portugal for the training camp?I’m very excited to try some Metadone in many gear now.I’m really excited for multiple daysof intense sunshine in a row. Yeah.That’s going to be and then I’ll be returningto Portugal later that month for a family holiday. Yes.So that’ll be nearly twice in one month.That’s amazing because you’ll be so sunburned.I don’t really get sunburned, butI just get slightly less pale. Okay.You wouldn’t notice until you’d see us,like midsummer compared to now, you know? Yeah.Where you’re like, oh, you’re paler now, you know? Yeah.It’s difficult because it’s a gradual sliding scale.You don’t really notice it.See, you go, the color.I look dirty. Mahogany. Yeah.I just look like I haven’t showered in weeks.That’s that Spanish in you or whatever.The foreign would you ever get a 23 ANDME done.I told you. Go on, get it done. I told you.I’m not doing it.They’re not having my DNA on file.Well, surprise, surprise.I actually took a sample and here’s on theshow we’re going to look at the results.Oh, my God, I’d love to do that.Somebody ring it.That’d definitely be illegal. It’d be so funny.Oh, my God. Imagine this.Like Darryl, you could easily do it.Darryl, we’re just doing a reaction videostoday on some random footballer and thenI just whip out the results. Oh, my God.Imagine if it was like. WWW.ARMINIC.COM I’d learn something drastic.Imagine if I’d done it already.And I’d learned that actually I was adopted.You were adopted?And I ranked Joe Vincent.He was like, you can’t do that.Never said anything about it. Oh, my God. No.I’m really looking forward to just aggressive sunshine.Yeah, I can’t wait.I also can’t wait to justhave I like coaching in person.I like the coaching voice. Yeah. Yeah.It really is.It’s something I don’t miss untilI start doing it again.And then I’m like oh, I like this.Coaching in person is a particular kind of mental tirednessyou get if you do enough foot in a row. Oh, my God.Yeah.One of the big things you’ve learned is thatyou just shouldn’t be standing for the whole thing.There’s a reason all old coaches sit downwhen they’re coaching or they hold a stickand they lean against the stick.The stick is merely just a littlestop gap until you sit down again.You can’t rely on the stickas a primary means of support.Anyone who thinks a coach uses a stick forsome sort of physical queuing or in lieu ofa barbell to show you something, that stick isthere to support their body weight.It is the third leg of the tripod.I would say it’s just something to do with my hands,generally, and then I do a bit of leaning, but Idon’t get a lot out of the leaning, to be honest.I’d really want a Zimmer frame for leaning.What I get a lot out of is I kind of throw myhip against the wall and I tuck one leg up behind the other,so I’m kind of posted against the wall like a lean, too.I get a lot out of that.Like, even if you sit on a box,you’re still either slouching forward or leaning back.Like, really what I want is an office chair.I just want to sit there and roll around.There’s no requirement for me to be standing up, butwere I to try keep people in a gym thatI owned, I would have to stand up for appearances.Yeah, definitely.When I was working in the gym, you’d haveto make your presence felt in the room. Yeah.You’re walking up and down, even if you’re just like,walking past the person as they’re squatting, just to makeit feel like you’re involved with them as well.But think about every Eastern European coach,soviet coach, essence, weight of things.They’re all sitting down at a desk.MISO’s dad had an office desk with a chair andlike the old style office desk with drawers either sidewhere you’d think he’d have paperclips and staplers and hejust has a few bits around the desk. Cakes. Cakes.Turkish, lovely little cakes.Random cakes. Yeah.That people bring to him. Yeah.People always bring them cake, actually.They were a lot of people brought him food.Remember they brought him that, like, fermented butter.Oh my God, that was so good.Actually, I’m going to look up thatand see if I can make it.So they ferment butter ingiant, like, thousand liter casks.I don’t have one of those tanks.I can get an IBC.And then when they take the butter outof it, they’re left with this really richseasoned buttery oil at the bottom.And you dip bread into it and it’s phenomenal.But they do it underground, I think.I think that’s what Asher was saying.I need to figure this out.If anyone knows what we’re talking about, thespecific name of we could also text Ashrafand ask him, what is the butter?The fermented butter. Yeah. That was so good.He said it took a couple of months toferment as well, or do what it was.We were talking there recently about how interesting itis that essentially every culture in the world didsome kind of fermentation of something like wine, beer,all the way to Sauerkraut Kimchi.There’s literally thousands of differentstyles of fermented food. Like all the way.Like Iceland have that fermented shacks.Finn, you’ve got like, tofubeer, fermented herring, bread, sourdough.Original bread was all fermented.Of course, there was no addition of yeast.You know, I’m not sure if your thoughts have changedin this because last time you thought about it, you’relike, it’s amazing that everyone came to this discovery andthey all kind of came to it independently. Aliens? No.Oh, that’s close.But fermentation just happens. Yeah. Thank God.When elephants eat a load of sugarcane, it actually just ferments in there.Someone can they get drunk off the alcohol. Yeah.Delinquent.So delinquent.Elephants getting as bows. Jesus.So then if you have a tank or like a bowlof milk and you just leave that bowl somewhere, that’ll ferment.Well, it’ll go off.But if the canzit can oh, my God.If the conditions are correct and my strokeleaves that’s the menado now in the trunk.If the conditions are correct, it’ll ferment.Or if you have apple juice or you evenjust have berries in a container, if the conditionsare correct for that, it will ferment.There’s enough yeast on the skinof the berry that will ferment.So I don’t think there’s a thingthat they came to that realization.It’s like saying, well, it’s madthat everyone eats meat everywhere.There’s animals and animals are made of meat andpeople are like, that’s what I’m saying though.But also I want to say something.I know going off is the same as fermenting,but you don’t say, I left my gun offmilk and I got keefer or kafir.You actively went for fermenting.But what I’m saying is interesting is thatobviously they found it out through natural processes.They didn’t set up a lab independently and acquiremultiple different stranger bacteria start fermenting things and thenrealize, oh, you know, this is actually but it’sthe fact that everyone carried it on. Yes.And everyone found their own naturefermentation to do stuff with. Yeah.That’s what I think is the most interesting thing.It is very interesting.Do you think you wouldn’t so you’reon the fermentation buzz at the moment.I’m kind of semi on the fermentation buz now aswell, to be honest, because you’re just always talking.But do you think if you dranka few pints once a month right.That that would scratch thatprimal itch for fermented goods?Me personally, or just as a person in general?No, you personally. No.I don’t think the fermentation I don’t thinkthat particular fermentation is in any way beneficial.But I’m saying there might be aprimal urge for fermented goods within you.It’s not impossible.Yeah, but I Pinto Murphy’s.I haven’t actually looked in to see if fermented alcoholicbeverage see, I think you’re just afraid of fun.It’s a day drinking fun to you, is it? Yes.Is that what you’re drunk right now? No.I don’t know.But see, a lot of beer was usedbefore because water was so dirty, but thatwas during kind of industrial revolutions and civilizations.But a lot of fermentation is, like,not pre civilization, but smaller cultures. Okay.I currently have three things fermenting at the moment.Go on.So I have Kafir.One thing on kafir, don’t you say keefer,and then you always say kafir afterwards.You’re supposed to say kafir.It’s an American way of saying keefer. Keefer. Keefer.Yeah.You just shouldn’t it’s just okay.Because most of the time you say,oh, I’ve got some keefer at home. I mean, kefir. Yeah.It’s a wrong way of saying it, really. Okay.And people are always giving us saying things wrong,like so I’m just trying to correct it.People really get on us aboutsaying things wrong, don’t they?If you think I say things wrong yeah.My father can’t say the word oven or violet. Yeah.Because where he’s originally from, itwould be oven or violet.How often do we have a callwith someone and they’re like, hey, Ian. And dairy.Dairy.And it never once bothers me thatsomeone has said my name wrong.It never bothers me at all.People didn’t even know it was GERF.That was gert gurt. Yeah.The fact that they say Eon and they’re so confident.Confident, yeah.Because E-O-I-N-E-N.It makes sense.It does make you can’t have a go off them.They don’t know it’s a different language.And the Irish language isn’t suited fora Latin alphabet, basically, the Irish languageisn’t suited for much, to be honest.Yeah.For talking.But I have Keefer. Keefer? Kombucha.I’m really excited to taste my kombucha.Oh, I saw an unbelievable kombucha recipe for you. Yes.Go on.So you’re making, like, chicken nugget burger things.So spicy.Spicy kimchi.You’ve got off to a weird start. Sorry. Yeah.Spicy Kimchi.Oh, that’s racist.Diced up real fine, right?With, like, a white meat mince.So whether it’s turkey or chicken or whatever,and then put in an air fryer inthese little nugget things, they look amazing.That would be delicious.I am not saying that wouldn’t be delicious, butI think that this is going to be condescending.Defeat the that might defeat the purposeof fermenting stuff for the benefits.Really not saying it’s not delicious.Yeah, I’m not going to lie.This looked delicious, I think. Ro. WWW.ARMINIC.COM Sting hot. 200 degrees.Air frying probably would kill the bacteria becauseautoclaves are usually like 120 degrees and theywould kill everything except for spores.Okay, so the 200 degrees phone, howfunny that we talked about this. Oh my God.Literally, how long have we making videos and podcasts?We’re going to have to pause this for a SEC.And I say at the start, what?You want your fucking phone? You actually did.And as we were recording, I was like,fuck it, I should turn on soylon.As you were.So the idea of battering kimchi andair frying, it would be delicious. I have no doubt.I would be all over that.And if you’d like a little vinegary peanut sauce,they had a mustard shirazza and it might havebeen some sort of peanut y sauce.It looked phenomenal.This is a broader point here.What is panko garf? Pank.Because they all batter their stuff in panko. Panko?Yeah, it’s like a crispy breading batter. Jesus.I’ve never heard of panko. I’d say panko.You definitely have.Is it dessert for tempura prawns?Oh, yeah, that’s just is it just breadcrumbs?It’s just kind of breadcrumbs.I’d say crispy breadcrumbs.Yeah, that’s all it is, panko. Oh, yeah.You have that at home. Actually, I use it.It’s just kind of flavored.Flavored breadcrumbs.Japanese stuff they put on tempura. Yeah.I’ve never made it, but I’ve have abag of it for deep frying stuff sometimes.Just in case, you never know.But yeah, so there is levels of fermentation as well.Basically, the more you have, the more differentthings that go into it, the better, basically,because you get more strains of bacteria. Okay.And the diversity, they call it alphadiversity is generally unless it’s a loadof bad stuff, like Ebola for example.Bad Ebola? Bad ebola? No.Or like if you’d a loadof aggressive pathogenic strange of E. Coli. Yes.No, bad. No good.Bad no good.But if you’d normal general population things, I’ll spitin the cup of you if you want.Smelling your shits after the toilet, I would say you havea lot of work to do, a lot of bacteria.Surely the smellier the shit, the better it is.You can take that one to someone whomight know better and ask them that.For the kombucha, I just went superbasic, just black tea and sugar.Just the most basic one. Okay.And hopefully my SCOBY.Do you remember what SCOBY is? Yes.Symbiosis. Close.Symbiotic? Yeah.S-C-O-B-Y Symbiotic.Something of bacteria culture?No, symbiotic.Combination of bacteria, bacteria and yeast.So I know essentially nothing aboutkafir and kombucha like sourdough.I’ve also sourdough as well, but Iknow I’ve done a lot of sourdough.Is that the third thing? Yeah, that’s the third thing.But I’m a dab handed sourdough, so that’s no bad.You’re a lovely little baker.Yeah, but the kombucha and the kafir.A lot of people have been helping my instagram.Someone actually sent me their it was said therewas their Professor’s Kombucha recipe and it was liketranslated from I’m not sure what language originally wasin, but they sent it to me and howto mind your SCOBY and stuff. Okay.There are stories of people having a sourdough starterthat are over 100 years old, 150 years old.That’s like the fellow who had a shovel, buthe said the same shovel for 50 years, butit’s had three new heads and four new handles.Yeah, I agree with you. It’s interesting.But at some that’s just not washing the pot.Well, see, you have to routinely throw away some ofyour sourdough starter and put a new flour and wateror whatever you’re putting into it to ferment rice.And then you’ll need a littlebit to get your fermentation going.So you’d add just fresh flour andwater and salt to make your bread.And you take a little bit ofyour starter and put it in.But you routinely have to feed your starter.So the bacteria technically could be hundredsat that stage, millions of generations old.So it kind of is true, the flower and water aredifferent, but that bacteria is floating around in the ether.So that bacteria could bethousands of years old anyway.Yeah, well, they don’t live that long.No, but I’m saying, like, it’s iteration. Oh, yeah.It would be genetically. Yeah.So does it mean anything to say?Like, culturally it means something tosay that it’s 100 years old.I guess it does, because mine at home nowisn’t 1000 years old or 100 years old.It’s ten days old.It’s not even ten days old yet. Fuck. Yeah.So one of my major problems is my oven is not great.Oh, yeah.So a lot of times I’ll end up withI think it’s the consistency of the temperature.So I’ll usually end up with a hotter outside of mywhatever I’m baking, and it’ll usually end up a bit harder,so I have to cook things a little bit lower.I just think the temperaturething is not that accurate. Yes.We had a chemistry biochemistry lecturer incollege who was also into baking. Yeah.And she couldn’t the whole thing she didn’tknow the difference between Pacific and specific.My God.So I went to very few of herlectures, but she reckons the two most importantthings in baking is the accuracy of yourtemperature regulation in the oven and the accuracyof your measurements and proportions of ingredients.Baking is an exact science. Baking.There’s no, like, flavor making.I’ve made that mistake at a lot. Yeah.You don’t just pop a little extra in.No, I did a lot of cookingbefore I did a lot of baking.And, you know, if you’re, like measuringthe temperature of meat, if you wantinternal temperature and you’re like 120 ish.You’re like, yeah, whatever.Or whatever you’re looking for.Or if you’re making a sauce. Yeah.And you’re just like, let’s just throwa little more of this in.I’d actually say it’s inherentlynecessary when you’re cooking yes.To go liberal with it.Cooking is much more of an art than a science.But when it comes to baking, I’ve fucked up somany things by being too liberal or trying to implementdifferent ingredients because I didn’t have the exact thing.But it just doesn’t work. Yes.It just doesn’t work flat out. No.If you don’t have 100 grams enough butter, it justwon’t work if you’re trying to make pastries or whatever.Right.So I’ve eaten some of the kafir. Okay.And how’s the taste?The taste isn’t great.I like the sour taste. Okay.I don’t like the fizziness of some kavir.The way it’s like, kind ofcarbonated because of the way yeah.I’m not completely okay.Now, to be honest, you’ve left some bottlesof kavir on the table, and I’ve drankthem a few times, but that’s it.No, so I like the sour kind oftaste, but mine just doesn’t taste that nice.But it’s a really bland flavor, and so if youmix it with yogurt, you just don’t taste it anymore.So you mix it other yogurt.It’s kafir, not yogurt.No, it’s soured milk, and yogurt is sour milk.I actually don’t know how yogurt’s made.Yogurt is just gone off milk.So I assume it’s just another funny story about yogurt.It’s just addition of lactic enzymes, isn’t it?Or lactic bacteria for yogurt, I would imagine.I’m not sure. Yeah.One of my sisters, when she was in school,had this obsession with making yogurt for a while.Right, right.But obviously everyone thought it was disgusting.But I was a baby, like yeah. Or a child.I was young, but they just had gone offyogurt in the fridge for weeks, and I waseating it flat out all the time. No way. Yeah.And they just had to get her to stop make it because Iwas just eating it all the time and it was gone off.Gone off, yeah.Maybe that’s why you’re so resilientto not getting food poisoning.Maybe very important is your fundamentalyears to development your microbiome. Really? Yeah.Having a dog is really important.Our pets makes a big difference. Yeah.You essentially want to eatlittle bits of dirt sometimes.I ate lots of dirt all the time. I’d say.I frequently ate actual dirt. I’d say so. Yeah.So the thing is, you don’t wantto be exposed to pathogenic stuff. Okay.That’s the kill you dirt. Oh, no.But just non pathogenic stuff that might even pass through orsome residual like if you’re playing out in the garden withyour kids, it might be not a big deal.If you don’t wash your hands, you come in.Basically, he gathered Jeez I used to always whenyou go to other kids’houses and you’re a kidand they’d be like, wash your hands before dinner,it’s like, is that because he picks his nose?That’s why you thought he at himself the whole time,that he has to wash his hands for dinner?Maybe Joe Fitz was ahead of the curve.Joe Fitz also grew up farming, though.Well, we grew up in a farm as well, andalways on the farm, and routinely, our mother was alwaysat us to wash our hands before eating. Yeah.So if I came in from doing something, mymother be like, don’t even come in here.But to be honest, I think that was a logisticalthing of you’re dragging shit in around the place. Jeez.That was the bane of my mother’s life,because there was five males routinely doing stuff.Yeah, I can only imagine dragging shit in. Yeah.I got to the. WWW.ARMINIC.COM A stage where when I come home from rugbytraining, there’s a blue barrel, you know, the bigblue barrel full of water outside the back door.And you dump your training gear inthere to get the dirt off. Full of water.And you just, like, pull of a sweeping brush,swirl it around, leave it out there overnight.That’s fairly satisfying.Yeah, but how often are you training rugby, though?Five times a week.That’s a lot of dirty gear on the field. Yeah.Drying your geese is the biggest hassle ever, isn’t it?I don’t have tumble dryer. Yeah.I tumble dry my yee.See, I’m very environmentally conscious in that regard.No, you’re not.You’re just going out thereusing 0.1% extra electricity.One thing I do really like about fermented stuff, andyou’ll agree with this, is I love doing stuff myself.Oh, yeah.No, I fully empathize with that.If I’m having a whole meal ofbread, I’ve made myself stop it.And if I’m drinking the Kombucha and I’ve had adeer that I’ve murdered myself, I’m a happy guy. Yes.I love feeding it to the boy as well.The boy giving him stuff that I’ve done. The baby.Yeah, the baby.Very big fan of that. Yeah.You need to start growing your own veg.Yeah, it’s a lot of hassle.After Patty’s day, I’m going to sow some seeds.What are you going putting down?Spuds, tomatoes, onions and maybe carrots, even thoughthe honesty box across the hill from ushas unbelievable carrots and veg, but I thinkI’m going to do tomatoes, onions, spuds anyway.See, I don’t have anywhere to store them, really.They last forever. How long?Forever, though.If you put a big basket of spuds intoa cupboard, it would stay there for a year.See, we did it when we were younger, and allI remember it was being an intense amount of workand I don’t know if I have enough.No, but you literally just putthem in and leave them there.No, I don’t remember that being it. Do.Not so easy. So you don’t have a tunnel.Did you grow them in a field? Yes, we did.You see different.You see it’s very different, because theneverything else wants to grow there.Yeah, that’s the problem.Would you have a tunnel? Yeah.You’re going to use a tunnel, you see? Yeah.Raised beds in the tunnel are lovely. What’s the tunnel?Automatic watering system? Yeah. What’s the tunnel cost?So it’s the thing, you see. Yeah.I have space for a tunnel. You do?You could get a lovely tunnel set up.I might wait till the boy is the boy.You’d be better setting it up sooner. Yeah.So I have a dab can get it.Yeah, I would mind carrots.And you like parasnip, don’t you? Love parasite.You’re a psychopath demon for it.No one likes parasnap.There’s certain vegetables that I love.Think about this.Raw broccoli stem. Yeah.Raw turnip. No. Parasnips. No.Yeah, all those things are great.Think about this for a second, right?How often do people eat parsnips on their own? Never.It’s always with butter and carrots.Nobody that’s not true.Other than you, Dara.Who eats parsnips on their how am I supposedto have an honest opinion when I do it?Yeah, that’s what I’m saying.You need to understand thatyou’re being a contrarian here. No parsnips.Roasted parsnips with, like, honey andbutter and stuff on them.In addition, don’t just roast them.In addition to onions, carrotsand potatoes usually in there. Think about this.If you’re being super, if I’m really putting in a lotof effort, I’ll put some oil on the baking tray.Think about that.Some salt and then maybe some sugar.No, be honest now.Think of every cooking show you’ve ever watched.When they’re making a roast, how often is therejust plain old white parsnips in there by themselves?Jeez, I love a boiled parsnip.No, come on now, masheddon’t don’t rarely don’t rarely.Don’t get off track.How often would you see them boiling15 potatoes and peeling them as well? Routinely. Yeah.Everyone boils potatoes.Yeah, but on a cooking show, you’d never see it.Yes, you would.They’d make stuff with potatoes if they wouldn’t justboil a load of spuds with the skins onthem, peel the skins afterwards and just eat themnormally, like a good Irish person would.But they do do that, though.But they’ll do a little extra.But no one does. I can see the point.They’ll do, like, 200 mils of cream.They’ll do a load of salt and pepper.I can see the point.They might do white pepper and salt pepper.When did they ever do that with parsnips?When did they ever do that with parasites, though?No one does that with parasits. No.Do that with parasives. Yeah. Normal people.When does anyone go parasites?I actually really enjoy parasites.Fucking listen to what I just said there.When do normal people but I grew up in ahouse where everybody except one of my sisters like parasites.No, like, it’s wrong.What’s wrong with them? You’re wrong.They’re just bland, non orange carrots.They’re not bland.I’d say that’s because you’rebuying shop bought parasnip.They have a slightly dirt taste from them.No, you just didn’t wash them. Sour dirt taste. There’s.A parasnip has a taste. Shit.No, that’s the dirt.You’re not washing off them. Gak. No.I’ll get you some good parasymp. I won’t eat them.You will flat out won’t eat them.A roasted parsnip, which is over the top.You should just boil them. I won’t.But literally nobody boils parasymps by themselves.Unless they’ve nothing else but parasymps left.No, that’s not true.This is 1840 famine food something.One of my favorite foods to haveis so you overboil the parasip.overboil the turnip and then throw it out the carrots andjust eat the carrots and you mash them all together.My God, that’s a good mix.You like carrot and Paris mash onlybecause there’s carrots and butter in it.That’s positive.But do you sorry, no, we need to go back there a minute.You say you eat raw turnip?Yeah, that would be my favorite vegetable.You’re not a heifer heading for the factory there.You’re not getting ready tobe murdered eating fodder beet.Yeah, no, I really enjoy that.I don’t even think you can eat turnip raw.I don’t think digestible it is digestible.I’m pretty sure, like, actually usable.You’re getting micronutrients from it.Are you drinking this with points again now?And for maintaining your stomach, I regularly enjoy Ijust peel a turnip, a whole turnip, darlow.I’ll slice it and then I’ll cut batons out of it.You’ve got to understand, you should hear me eating it.I hear you eating every day, but you’ve gotto understand now that there’s people listening to this.Most people are listening to this andthey’re thinking plain Paris and raw turnip.Everyone’s like this.They’re making a face.Everyone knows what face I’m making right now,and that’s what they’re doing right now.That’s not true.Listen, lads, if you’re listening, DMus or send us an email.And if you agree with me, I’m tellingyou, raw turnip is a game changer. Turnip points.And no, if people are like people are goingto write in there and be like, yeah, youjust seasoned a turnip and then you have itwith some, like, chickpea puree or something.I don’t think other countries even eatturnips, so it doesn’t even matter.I would think so.In Scotland, they call them shreds swedes, shredded.They’re eating people from the neighboring countries.Why aren’t, you know, Scottish peoplecould there’s another word for turnips.They could be considered Nordicnow that you’re talking about.Know they can’t they’re Gaelic, butthey’re like they’re right up there.Yeah, they’re up there.Yeah, but we’re right down therewith France, and we’re not French. Well, you’re French.I am French. Yeah.Scotland’s wild up top.Scotland is wild and empty up top. Yeah.That’s a great way to have it.There’s a gentleman who it’s a brand of laptops,starts at a what’s that brand of laptops? Asus. Asus?I think they’re Dutch.It’s one of the Dutch ones. Okay.Or no, not Dutch. Sorry, lads. Danish.And they bought a load of land to rewild,like, I mean, thousands and thousands of acres.But then he mysteriously died in, like, a helicopteraccident or something a couple of years ago.All very strange.Some of the estates up there are insane, sowe’ve done a lot of shooting up there.A lot of the kind of Red Hind calling.And there’s areas so like, estates of, like, 30,000acres, which, if you’re American listening to this.You’re like, that’s nothing but that’s over in europe.That’s massive.That’s the size of a country.And you’d be going back into areas on the estate thatliterally nobody might have been to in over a year.Yeah. Crazy. Nothing.And still no one’s eating parchments out there.They’d eat a turnip if you chewit across the road at them.It’s just I love it.I love how open it is and how wild it is.They’re so funny about the rewilding stuff up there.They don’t like it.No, because a lot of the rewilding projects are likea few thousand acres, and they’ll put a big fencearound this, and there’s nothing wild happening in there becauseit’s just a controlled ecosystem in the same way, whereasan estate Is a controlled ecosystem.And they’ll do things like they’ll take out all the forestryto rewild it, but then there’d be no deer there.And then because there’s no deer on the sideof the hill, the header gets way too high.And then because the header Is way too high,there’s no feed in the header, so there’s nogrouse there, and then they won’t burn. WWW.ARMINIC.COM Off the header because burning it offwould deem to be unnatural and thenthat further leads to there being less.So then you just get super acidic soilunderneath the gorse and then it’s a totallyunwild place because there’s nothing that lives there.Like there’s no biodiversity there.See, the problem is most people involved inthose kind of things are very idealistic. Yes.People who don’t really have any experience.It’s like when people will talk about Irelandunder low eco diversity, which I would agreewith, it is very poor in comparison topretty much any other country in Europe.But the problem is they’re like know, hundreds of thousandsof acres of sterile green fields and you’re like, youknow, someone has to grow food and I assume youeat food even if that is raw turnips and parsnipsand it has to happen somewhere. Yeah.Farmers mostly don’t make a whole lot of money andif it wasn’t for funding they’d make very little money.A lot of smaller farmers wouldn’t beable to operate without the funding.And I think it’s just a lot of times it’speople who are not okay with it, love the ideaof it intentions are good but their implications or theirimplementation of their actions is very poor.See that’s the problem.If you’re going to make enough money to buy a10,000 euro estate or sorry, 10 million euro estate, youwon’t have made that money by living in the countryside.No, not by milking coals. No.Or by sheep farming.And that’s the issue.A lot of the bigger estates are bought by new owners.The owners probably lived in London or lived in mainland Europefor the last 40 years of his or her life andraised a massive fortune and then they want to go anddo this and it’s like a noble cause.But the local people up there who are managingforestry and burning off hillsides and burning off headerand managing deer populations and managing grouse and partridgepopulations and the gamekeepers up there who are shootingthe foxes and managing all the vermin.They understand what the countryside is not theperson who’s coming in to buy and insome way control that part of the countryside.I was talking to so very interesting talk beforeon the importance of hoove the animals regurgitating thesoil and their importance in the ecosystem.Large herds of them doing what they do.This person was a vegan and I was talking tothis person about it and they’re like, that’s not true.Just like what?And I was like, no.In the science of environmental rehabilitation, whateverthey know it works really well. It makes all sense.They’re like, no, that’s one of the biggestissues in Killarney the National Park is thatso they used to have mounted cattle, likecarry mounted cattle on the hill there.When the cattle are up on the hill, thered deer will go up on the hill becausethe cattle are obviously rotivating the soil, but they’realso keeping those large header blooms down.Then the deer can go up there, the deer can feed.And then you have the groundnesting birds that are up there.They are able to stay up there.Now, what you have in Clarney is red deer thatbasically don’t go on the hill and red deer thatstay down in the town of Clarney, stay down onthe farmlands because that’s where all the grass is.That’s where the safe living is.You’ll see them sitting next to a car park.You’ll have a massive royal red know, if only there’sa way of scaring them back up on the hills.If there’s only a way, you couldput pressure on them to stay.But that’s the problem. There’s no pressure.But also, if they were to go back upin the hills, they can’t eat up there.So it’s crazy.The world really has gone mad.Like, there was header burning on Tuesday last week.So header burning in Ireland is really controlled.You can only do it on certain days of the year.And my missus was on Facebook and someonethey know lives out in the countryside andwas complaining, saying that they can’t breed becauseof the smoke in the air and thatthis is a disgrace and they’re destroying habitat.And that’s somebody who’s moved out there whohas no concept of what the countryside is.And it’s like people complaining about the smellof shit when farmers are spreading slurries.You’re like, you understand this is whathas to happen for this to exist.Yes, it’s just there’s that’skind of true everywhere, though.That happens in a lot of countrieswhere people move from the particular environment.I can’t remember who was talking about this before,but they reckon you know the way, like, Tokyois like the largest metropolitan area in the world.It’s a massive area.And obviously as humanity keeps going overthousands of years, cities aren’t going anywhererealistically, unless something drastic happens and they’regoing to become larger and generations andgenerations of people will be living.And whether it’s through natural selection or depending on youlisten to in regards to Epigenetics, not to be confusedwith eugenics, but Jesus Christ, like, that people will adaptto city living in probably unique ways.That’s part of, like, people’stoes getting shorter, isn’t it?Whose toes getting shorter?So apparently humans are trending towards shorter toes.You missed that memo, did you?I heavily missed that memo, yeah.They’re like, trending towards shorter toes, less bonemass on the front of the face.Like all these from not getting knocked as much, Iassume, are not trying to catch things with your face.It’s interesting because sometimes people make the mistakeof thinking that it’s all entirely adaption.So they just think that, for example, we’dgrow longer tums because we use phones, butthat’s not really how it works.But there is some evidence or some cases forthere is implications or turning on or switching offwith genes because it happens every day, like dependingon what you eat, sunlight, environmental factors, and it’sprobably a combination of both of those.And it’s interesting to see would peoplehave better filters for brake dust?Would be able to deal with it betterthan compared to people who grow up withgenerations in the country or something?Because that’s the thing.You have a gene within you that could, if curlyexpressed and transcribed, would allow you to have a tail.Like you have a tailbone. You could know that.If only would do a 23 ANDME as well.They’re not getting it, but they have it.We’re just one turn on away from having tails.It’s probably sorry, it’s not one turn on away.Yeah, it’s millions ofgene editing transcriptions away.But that exists within you.Yeah, like as an embryo, obviouslycouldn’t happen as an adult.You’re not going to grow a tail. No.Yeah, you mightn’t.I could grow a tail. Loser.I could grow a tail if I imagine how handy a tailwould be for coaching in a CrossFit gym to lean back on.Lean back and sit in your tail like a kangaroo.So there’s this weird niche inthe Internet of like, biohacking. Right.But essentially they’re the psychopaths.They’ll do things like the vagus nerve thingis big with them, so it’s like thelongest kind of nerve in your body.It’s very important in terms of yourparasympathetic and sympathetic kind of activation.And engaging with it will help you relax a lot more.And there’s optimal controls with itand there’s all functions or whateverthat are supposed to happen naturally. Yes.And people have vagus nerve issues.There is medical devices that are, Isuppose, not fringe, but they’re rarely used.But they can be put in and it’ll stimulate your vagusnerve similar, like kind of a pacemaker kind of thing.But they’re used very sparingly and they’re only innecessary cases and they’ll take them out of needsor you can have different variations of them.But these biohackers will do this themselves,like, they will make their own vagusnerve stimulator, put it in themselves.I was just about to say, Iknow exactly where they put it.So it’s usually the back in their ass.Yeah, no, they do things like this for biohacking.Heard that before.Is that how they got you?They use this as like thisis the next evolution in humans.Species is not natural evolution.It’s like intervention. Yes.They kind of see themselves ason the fringe of biohacking. Yes.Like your man that Leon longevity fella would havebeen kind of involved in that kind of stuff.It. WWW.ARMINIC.COM Just a weird way of not taking steroids, I suppose.Yeah.It’s the same game they’re playing.Yeah, they play the same yeah. I don’t know.It’s bizarre.A lot of them do kill themselves. Yes. Suicide?No, because they have terrible outcomesfrom the things they do.And it’s the thing of that.You cannot stop once you start.You’re not going to go from from puttinga chip in your brain, in your brain,in invertegama’s brain that stimulates your vagal nerve.You’re not going to stop and then belike, I wonder, would mindfulness be better?Yeah, no, you’re going to be like, Ineed a new processor in the chip.Well, they do say it’s never just one cycle.No, it’s true. Yeah, it is true. It is.But I don’t think they’re thenext step for the humanity.I hope not.Some people think that the neural link kindof thing yes, that that’s the next thing.But the barrier French tree for thatis a hole in your skull.I think the next iteration is more tailored medicine,so medicine that’s tailored to your own genetic profile.It might be that in the diagnostic process foreverything, you have a system where you actually understandthe exact strain of bacteria that’s causing your illnessor the exact virus that’s giving you your cold.And now you get a very specific, very specificintroduction of some sort of medical intervention through that.So it’s no longer a massive,broad antibiotic they give you.They’ll basically test whatever you have.There’ll be something produced in a desktopmachine that will directly go against that.That’s kind of happening a littlebit with the application of nondiabeticpeople using continuous blood glucose monitors. Yes.Which I’d be interested in trying, actually.That’d be right up your street.There’d be good video as well. Yeah.But then I’d have to document how much shit I eat.So today I ate six donuts and itactually big packet of off brand Jaffa Cakes.No, I’d be very interested to see, but Ithink you could get easily, like people do getvery neurotic over it, but I’d be interested tosee just in relation to training and stuff.But there’s nothing really you can reallydo with the data at the moment.But they’re eventually havemore tailored nutritional intakes. Yeah.Apparently what you do see is the most interestingor the most useful thing you see from somepeople is that they will routinely eat something thatthey never really took any notice of.For example, a fucking banana or a raw turnip.And they’ll wear the continuous blood glucose monitor andthey’ll see a huge prolonged spike, a large areaunder the curve from like a banana. Yes.Instead of just a peak and then a drop off,straight away, they’ll see near diabetic levels of blood glucosefor a prolonged period of time, and then they’ll belike, oh, shit, I didn’t know that apricots.Yeah, really triggered it really fucked me up.And I don’t know.Is there any evidence yet that prolonged exposureto those really makes any difference if youcome back to normal pretty fast.But it’s definitely going that way. Yeah.I think in 20 years you won’t recognize medicine.Maybe at 20 years, maybe like 30 or 40years medicine compared to when we’re like to ourkids we’re like that bit of cal Paul there.Now, when I was younger oh my God. Yeah.Or whiskey.Now my teeth weren’t sore on a concluding point, becausego on, let’s go, because I’m meeting in 60 seconds.Go on.Bret Weinstein had a point of that and he said basicallynothing has changed in the last that’s just not true.I heard him say that. Do you hear that?That’s nonsense.He said, excluding computers andscreens, nothing has changed.Everything in the world has changed.Yeah, how would you know?Medicine has changed.Nutrition has changed all through the useof computers and better processing power.Automobile design has changed.Like, every single thing in the world has changed.Training hasn’t changed because of computers.You can’t be like, okay.Excluding what happens on Earth. Yeah.Nothing in the world has changed.If you were in a vacuum in space, how would you know?You weren’t in the 1970s.That’s essentially what he was saying.Just shut the fuck up.That’s just word salad there.And on that point, thanks very muchfor listening, as always, for training programs,consultation, one to one coaching.Follow the link below.It’ll bring you to seekastrength.com.And we’ll talk to you all again soon. Bye. Up. Bye.