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Who I am, and why a chef is grading supplements
Le Cordon Bleu-trained. Fifteen years cooking in private estate kitchens in Los Angeles — daily service for people whose job performance depends on how they feel. Licensed strength coach and personal trainer. Internationally licensed massage therapist. Thirty years of strength training. That combination is why the supplement guide has a food-first field on every single entry. I came at this from the kitchen, not the lab. Where a nutrient is available from food at a meaningful dose, that is nearly always the better route. My first cookbook came out in 2013.
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Start here — what this group is, and what to do first
Four things get treated as separate problems by four different people who never talk to each other: what you eat, how you train, how you recover, and what you swallow. They are one system. Everything here comes from that view. DO THESE FIVE THINGS 1. Read The Overhyped Ten. It’s free, it’s in the classroom, and it takes about fifteen minutes. Ten supplements the industry sells hard and what the research actually shows. Start there — it’s the fastest way to see how I grade things, and it costs you nothing. 2. Get the Skool app on your phone. The classroom reads properly on it and you’ll actually see replies. 3. Have a look at the three paid courses. They’re the three books, restructured so you can find things: the supplement guide, the performance system, and the cookbook. Buy one or none — the free course is not bait. 4. Comment below. Tell me: - Your name and roughly where you are - What you train, and how often - The one thing about your food, sleep or supplements you’d most like sorted I read every one of these and I answer them. 5. Set up your profile. Add a photo. It makes the group feel like a room rather than a feed. WHAT THIS GROUP IS NOT It’s not a coaching program and I’m not going to write you a protocol. I’d rather you understood the reasoning well enough to argue with me about it. TWO RULES No selling — not in posts, not in DMs. And if something is working for you, say so. The whole point of a group is that you don’t each have to find out the hard way. ONE ASK When you post a question, say what you’re actually trying to solve, not just which compound you’re asking about. “Is magnesium worth it” is hard to answer. “I wake at 3am most nights and I train five days a week” is easy to answer.
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Proprietary blend: the total is the only honest number on the panel
A proprietary blend has to declare the combined weight of everything in it. It does not have to declare how much of each ingredient is in there. Ingredients should be listed in descending order by weight, which is the only clue you get. So a 2,000 mg blend with eleven ingredients could be 1,900 mg of the cheapest one and trace amounts of the ten that sold you the bottle. The famous ingredient goes on the front; the amount stays hidden. There is one legitimate reason to use a blend and a lot of illegitimate ones. You cannot tell which you are holding, and that is the point. Find a label with a proprietary blend on it. How many ingredients are sharing that one number?
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Proprietary blend: the total is the only honest number on the panel
This is the one place the CFU number on the front can be close to meaningless.
Live cultures die over shelf life. A product declaring 50 billion CFU at time of manufacture is telling you what was in there when it left the factory, not what is in there now. A product declaring 10 billion guaranteed through the expiration date is making the harder promise, and the harder promise is worth more. ISAPP, the scientific association for probiotics, says potency should be listed through the expiration date for exactly this reason. Second thing while you have it in your hand. A strain needs three parts: genus, species, and the strain code — the letters and numbers on the end. Without the code you cannot tie what you bought to any trial, because two strains with the same species name can behave completely differently. Go and look at yours. Does it say at manufacture or through expiry, and does it give you the strain codes?
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This is the one place the CFU number on the front can be close to meaningless.
Your protein powder is probably two scoops
Pick up the tub and find the serving size, not the protein number. On a lot of products one serving is two scoops. So the “25g protein per serving” on the front is two scoops of powder. If you have been using one, you have been getting half of what you think, and the tub is lasting twice as long as the label says it should — which is the tell. This is the cheapest mistake in the category, and it is not a scam. The number is accurate. It is just not the number most people read. Go and look. How many scoops is one serving on yours, and how many do you actually use?
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Your protein powder is probably two scoops
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Performance nutrition: supplements, training and recovery as one system — graded against the evidence by a Le Cordon Bleu chef and strength coach.
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