@James Newmeyer oh yes! I actually get my meat directly from the processing plant, the morning it was butchered. Little family- owned and run operation. They have a butcher shop right on the premises, too. Lots of small, family farms where I live and they all take their cows there. Freshly cut from the roast, a 20oz ribeye easily has 5oz of solid fat before being trimmed. Chuck actually has a bit more fat than ribeye and they the surrounding fat to ¼ inch. I cut the roast it into 1" steaks, salt both sides, let it sit, covered, for about an hour to tenderize, then 4-5 minutes on each side on cast iron results in a gorgeously seared, tender, rare, "poor man's ribeye" 🤤

@James Dawkins AGREED! You should see the looks when ordering 70/30 ground 😆

Beyond the adjustment period and usual suspects and speaking from personal experience as somebody who's fat-adapted, I'm still unable to digest rendered, liquid fat. Every day, I make my steak and need to let it cool for at least an hour or put it in the fridge before even thinking about eating it. Not common but not entirely uncommon.

@James Dawkins This doesn't surprise me one bit!

Just enough to not make any promises while assuring that the client/ coach relationship is a partnership and we'll use every tool at our disposal to guide them them through the wellness wilderness. Also, tough love. A client just trying to lose weight is different than one with kidney disease and ANY "one bite won't hurt" or "everything in moderation" mindset on their part needs to be nipped in the bud on day one. And for the love of Pete, tell them to STAY OFF THE INTERNET!

@James Dawkins They're not learning. They're going on these sites and forums for their metabolic issues and scaring the heck outta themselves while reading conflicting and damaging "mainstream" dietary guidelines.

Common misconception. EVERY one of these I've heard have all been the results of the same issues... 1.They're basing it on a very short amount of time, sometimes only a week. 2. They were eating too lean. 3. "Didn't work" actually meant they couldn't handle the social pressure 4 They just didn't want it enough and sabotaged themselves in a number of different ways. Can there be outliers with some kind of strange, genetic issue? Maybe, but that's why they're called outliers.

Sure is! Took on one of my daughter's friends, just last night, as a client. 22 years old. 5'10", 300lbs, no medical issues (yet), being told to eat super lean and walk 10k steps per day. You can imagine my reaction to allllll that. This poor kid's starving on pre- packaged chicken breast w/broccoli, on the advice of his trainer and his boss. After having set him straight on his food intake, I also told him to 1. Don't pick up your phone when you wake up. 2. Drink 10oz of water before anything else. 3. Go outside, barefoot if possible, with ground contact and just close your eyes and let the sun hit your face for a good 5 minutes. There's more, of course, but as for grounding, that was part of my last night.

@James Dawkins Thank you, James! Your thought- provoking and sharing of your posts is an irreplaceable asset!