Episode Transcript
[00:00:13] Speaker A: Hey, Paul. I lost so much weight. We've been invisible to the listeners.
It's. We're sorry. Paul's been traveling a little bit and studying for the California Bar association exam. That way he can both.
That way he. My lawyer can tap your lawyer out in both California and Washington soon. Could be crazy.
You just nil. Sold me to. You're just like. Yeah, I'm not talking about that. Okay, moving forward.
[00:00:45] Speaker B: Yeah, let's. Let's actually pass first. Let's see.
[00:00:49] Speaker A: Well, I have full confidence that anybody that can tap me out here can tap you out there, so. But as Paul's gotten ready for that, he also. I don't know. Did we talk about your Kaya Terra visit either? I don't think we have.
[00:01:03] Speaker B: Yeah, it's been a while, so.
Yes, I spent a. Spent a week at our affiliate camp in San Jose.
One of the motivating factors for wanting to take a California bar. Hopefully I'll be traveling there semi annually.
And there's a lot of really big businesses and a lot of people in San Jose, so it's a twofer.
Travel, pick up some clients.
[00:01:35] Speaker A: And then I traveled to Phoenix this week to teach a class for work. And so since Paul and I have been going back and forth on traveling, that means I've had to keep up some of my workouts without Paul and I've had to ask Paul what to do when I'm gone. And we've had to talk about diets and eating. So we thought this would be a. This one's gonna be a little shorter podcast, but we thought this would be a good time to talk about how do you maintain your diet and your sleep and stay on track while you are traveling and what are some good hacks and trips and tips. And before we get into that, we'll do a quick update. So literally flew out of Paul's gym today and didn't do the weigh in because I was flying. I was not flying home. I flew home yesterday, but I was flying in the car out of the gym to get here to do the podcast with Paul. So with that said, did weigh in this morning at home though, and I weighed 188.8. And our last weigh in, I weighed 189.4 and 24.9% body fat. So still continue to make the progress. We are down that from 211 at the starts. So super excited about the progress. Were you happy to see me in decent shape when I got back from the trip?
[00:02:48] Speaker B: Yeah, you're looking good. I saw your Your arms are looking really good today, which is a good barometer.
[00:02:54] Speaker A: All thinned out. I was wearing a medium. A medium tank top, too, because I wanted to show off the guns and everything else because that's what happens when you lose weight. You're close. Shrink. Even my Jiu Jitsu hoodie is getting a little loose. We're gonna have to get me a smaller one. I gotta show off everything.
So anyway, I'm happy with the progress, so keep following us along. We'll give you the progress updates as we go through. And thought today would be a good chance to talk about diet and nutrition while you're traveling. So the first time in November, when I traveled on this journey in December, I did actually log my food.
So I tried my best taking pictures of plates, not weighing anything, of course, but trying to measure everything. How did you think I did the first couple of times around in measuring.
[00:03:49] Speaker B: When you were traveling?
[00:03:51] Speaker A: Yeah, the November and December trip.
[00:03:54] Speaker B: Yeah. And I thought the first one was probably better.
[00:03:59] Speaker A: And we continued to lose weight. Right. So it wasn't like there wasn't big stop gaps there.
This time I feel like I was. I've been in. So dialed in with the weights and measurements. I didn't even log food while I traveled. I just ate intelligently, except for yesterday, and that's a whole different story. I had a cheat day yesterday. I'm allowed one once in a while.
But I think when you're eating and you're weighing, you can get a good look on a plate and see what's going on.
And so what are the types of foods generally, Paul, that you eat when you're traveling? And I can kind of share some of mine. What do you go for at a restaurant? What do you try to look for and identify to stay on track?
[00:04:45] Speaker B: Yeah, I. It depends on.
Depends on where I'm at and, like, what I am I, like maintenance or am I really trying to lose or what's going on there?
I think it's just best is to keep, you know, keep the simple rules in mind just to have a preference with protein first, you know, load up on like I went to, because I've been eating, getting ready to cut weight this next week.
But I don't want to go into starvation mode. And so I've been doing, you know, I'll go to Whole Foods and get something from the bar, and it's mostly protein and chicken and vegetables just so I don't have.
Hopefully try to mitigate some hunger pains or. Or desires to. To overeat. And I Think that's been helpful. So I think when. When you are traveling, you can do it a couple of ways. You can focus, number one on. On going to places that are going to have large servings of protein, and number two, stylistically, going to places that are going to be cooking food.
You know, when I'm traveling, I. I think I went to. When I was eating out, we went to a steakhouse one night and I had meat in that day. And so I had a ton of meat, probably had a ton of calories, but didn't have a crazy amount of carbs.
And your body, I think, is gonna have more of a difficult. Like, it's just. It's very easy to overeat on carbohydrates. So if you're eating a ton of protein, even if you're not measuring, I think that your body is just probably going to less weight than fats or carbohydrates.
[00:06:50] Speaker A: I think you can sneak in. Oh, sorry. I was just gonna say I think you can sneak in a lot of carbs too. Right. On accident. Like, let's say you go for. To a Mexican restaurant, there are healthy eating options there, but, man, they put those chips out in front of you right away.
[00:07:03] Speaker B: Yeah. And that. That's the one where I think, going back to the point that you're making is the degree of success that you're going to have is just going to be enhanced based on the measurement. Like, it's. You know, you can kind of get a good feel about certain things when you're eating, but especially if you're in, like, a social environment or whatever. That's my mind. I think chips and salsa are, like, toxic in that sense. Like, you could just eat a thousand calories of chips and salsa and not one. So I mean, I think that you have to continually update and reevaluate as you're going on. Right. Knowing that the more that you're measuring, the more precise and more certain I think your results and outcomes are going to be. You want to be able to build some intuition. And so I think measuring also helps you rebuild that intuition. I think we talked about that as well.
[00:08:04] Speaker A: Yeah.
[00:08:06] Speaker B: 100 calories of chips is like six chips. It's not very.
[00:08:10] Speaker A: Yeah. Well, let's analyze one of the meals I had while I was out. So I think Paul is absolutely right. Like, when you're looking, I kind of call it the meat and vegetable rule. Right. So I'm looking at a menu, and I'm looking for dishes that are meat and vegetables, and I'm trying not to have chicken teriyaki every meal. Right. Because that can get very boring on a trip and very tiresome for the people that you're traveling with too. Like, if a group wants to eat out or something like that, it's tiresome for you just to say every time. Well, my options are like, chicken teriyaki or chicken teriyaki. Right. Or a sandwich bowl. Right. Like, hey, my options are a sandwich bowl. We can go to a sandwich place, and I'm gonna throw it in a bowl without the bread. Right. And yeah, it's good for lunch. But people, you know, dinner's a social time, like Paul was talking about. So generally, I'm looking for those things. Let's analyze one of my meals. And I think I did pretty well because. Because I did eat the chips, but I counted them. You're gonna. Everybody's gonna think I'm crazy. But as I was just meeting. I was just eating with folks. I counted them. So this was the meal. So I got. We got chips and salsa, of course, to start out, and I had seven chips, and these were, you know, the nice, crispy chips. So that was pretty easy. I just had to be to what Paul was saying, very conscious about what I was doing. Right. Cause if you get in that conversation, man, you can just chow down on the chips and salsa. I had one. One skinny margarita. So for those that don't know what a skinny margarita is, that is a margarita that doesn't have margarita mix in it. Right. Well, they'll flavor it with alcohol. So had one of those. And so that was about a couple shots of liquor. It wasn't a huge one. Right. So a couple shots of liquor in there and some lime juice. And I had shrimp fajitas.
And I had one of the two tortillas. I think they gave us two or three tortillas, but I had one of the two tortillas with my shrimp fajitas. So shrimp and vegetables. Right. Right on the thing. And then they give you, like, the beans and everything on the side. But, you know, I just had a couple bites of them. I didn't go crazy eating that side stuff.
So how would you rate that type of meal as far as a dinner? I know it's not perfect because there was alcohol and things like that, but what. What kind of advice would you give me back if I came back and I said, hey, a couple nights of my trip, that was the type of thing that I ate?
[00:10:27] Speaker B: Yeah, I mean, I think they're. I put it into two categories. I would Say, in a total scale of like, things you should be eating to not be eating, to really accomplish your goals, it's like it's probably 6 out of 10, right. Like, it just, it's, it's closer to hindering your goals than it is to help you in your goals. In a category of like, of, you know, self control in that type of environment is probably like an 8 out of 10. You know, like, you're doing a good job and, you know, your best bet for success would to not be in that, that situation, but from a society, you know, there. That is one of the problems of the culture of eating in America is. Oh, I mean, overeating and over indulging work trips and your stress is a part of American culture. We do that a lot here. And it's easy to do. Like, it's not even, it's not intentional. It's just like, you know, you could have, it would have been socially acceptable for you to eat, you know, 10 times the amount of chips and, you know, and get a dessert and have two more drinks.
[00:11:38] Speaker A: Right.
[00:11:38] Speaker B: That probably would have been completely socially acceptable. And in certain circumstances, maybe socially preferable is like, oh, yeah, that's normal. Right.
But I think that goes back to previous conversations we had where, like, we're all kind of out of whack when it comes to being able to judge the amount of like, excess nutrients that we're taking. You just don't need it. Right. And, and that's, that's a lot of work to get back to earn that. So I would say that, yeah, it's not, it's totally reasonable and it's, you know, thinking like in the algorithms of like, it's the least objectionable alternative.
[00:12:16] Speaker A: Right.
[00:12:16] Speaker B: It's like, well, I could just stay at home or stay at the hotel and not go out and not be social and not do those things. Well, that's probably not good.
[00:12:26] Speaker A: Yeah, A whole lot of other reasons.
[00:12:28] Speaker B: Other than just weight loss. You know, it's not, it's not the only goal that you have in life, though. It's a major one.
Yeah, I mean, that's, that is, that's still showing good, you know, reserve in yourself and self control and so.
Yeah, I mean, I can't, I can't hate it. Totally. The biggest issue for me is, of course, is the alcohol.
Even in small doses, it's just antithetical to weight loss 90% of the time.
[00:13:03] Speaker A: Yep. But I'm still going to have alcohol every once in a while, so.
[00:13:08] Speaker B: And there is also, you know, what you were kind of alluding to earlier is. Yeah, you know, there are, there are, of course, there is of course a psychological component to this is that we've talked about before is you, you don't want to be so restrictive that you have a boomerang effect. The biggest thing people run into, right. Is like you can crash diet and, and really, really cut things down and, and then you just end up gaining back all the weight or overeating and gaining back cycle. So yeah, it's okay to pull back on the reins. I just think that we as a society are too easy to overcorrect me other way. Right. You know, I've been trying to do that the last couple of weeks where I'm just like, really?
Maybe I should be eating less. But I'm like, I don't want to put myself in starvation mode like super long term because it's going to make the next week really suck. And so I've been eating probably more than usual, but it's like 80% protein, you know, I mean, yeah, the premium to eat a bunch of eggs and meat in fats. Right. To try to fuel my body in a way that's going to make it efficient so I can have a lot of output over the next week while I'm having to train and get kind of more rpms out of, out of my body as far as performance wise. Because that's the other thing that you have to consider is like you're not training for performance so that's less concerning to you. And for me, I'm trying to get all the macronutrients I need to perform the best that I can, hopefully at a high level. And so those are two slightly different goals.
[00:14:53] Speaker A: One, if I was training for performance, we'd adjust the diet on the trip a little bit differently too. And we have before, let's talk about one of the benefits I have on my trip. So I'm going to have you rate a couple more meals. I am lucky. So I'm running the event that I am hosting so I get to pick what's there for lunch, which is nice. So there's no social pressure on the picking where you go to eat there. So I'm very lucky. One of our lunch meals I order from this great chain at west coast chain called Halal guys. I'll shout them out right here and they bring me a big tray of shawarma, a big tray of chicken shawarma, a couple trays of falafel and they give us all the vegetables that go with it. So I can line myself right up there. And so we get a little rice too. They give you pita too. But I just don't grab the pita, put a scoop of rice on there, put a scoop of chicken, put a, grab a couple falafel, put a scoop of beef on there. And then go to the vegetables and stick the vegetables on top. And then they have their famous tahini. They call it white sauce. But I'll put a tiny bit of tahini, you know, just take the little packet and, and sprinkle the meat with it. What do you think of that one?
[00:16:01] Speaker B: Yeah, I think that goes back to like the category of things where especially if you can get large, you know, servings like that for fruit, that's really great because you can focus on loading up your plate with the protein, the vegetables. I think we had that conversation. I think you actually said it to me like two, three weeks ago. You're like, man, it's just so easy to overeat on rice. And so I think that's another thing where just understanding because I, I really like rice and I'm the same way. Like, I could be like, oh, it's rice, you know, that's not bad. And the way that rice is cooked and how much starch is in it and all that can, you know, if you put coconut oil in it and all that can affect the amount of starch and stuff you're putting in your body. But at the end of the day, I don't think it's, for me personally, difference between eating 1 scoop of rice and 3 scoop of rice. 3 scoops of rice doesn't really feel much different. I, I feel like to me, I'm like, I feel like I ate the same thing and you definitely didn't, right?
[00:17:04] Speaker A: Yep.
[00:17:04] Speaker B: Yeah. So I think that's where again, you just being cognizant of it. Even in that context, it's good if your goal is to, you know, is to just lose weight. If you're, you know, if you're a bodybuilder in a bulking piece, you might be eating chicken and rice six times a day. Right. Because that's macronutrients that you need to try to get yourself the results that you want.
Not that we're not worried about preserving muscle, but we're trying to reach a specific body fat percentage and a specific weight because of the impacts that that's going to happen.
[00:17:40] Speaker A: When I also tell you a secret, there's two other reasons I like ordering there from there when I'm teaching a class and everybody can get on in the secret besides it meeting my dietary restrictions. One, I'm reaching out to my participants and there's usually somebody that's asking for halal. And so that makes it really easy. So I get all the meat that way. And then on top of that, I'll usually have somebody who is vegetarian or vegan. So I can get them falafel and they can have vegetables and things like that too. So it serves a lot of things. By kind of looking at those dietary restrictions, I can buy a lunch that is actually really healthy. The second benefit for me teaching a class, I buy a fairly. I get a very healthy thing. Now, certainly people can overeat because it's sort of buffet style, right? So they can make the choice to overeat. But I'm also getting a lot of good macronutrients for my class participants. And I know they're going to have a healthy lunch. They're not going to die on me three, two or three hours later into the class because I. So you kind of look at that too. It's kind of fun because I can look at what's healthy for me, buy something that's tasty and healthy for my audience, and then everybody is benefiting it from it. You know, it's kind of fun to get everybody on the journey together. And then the first day I ordered from this great place down in Phoenix called Ike's Sandwiches. They also have halal meat on their sandwiches. So here's what I ordered for the group. I ordered a what they call their dirty chicken Caesar salad. It's a dirty Caesar salad because they have chicken in it, right? Big garden salad and then two trays of sandwiches, one set of vegan sandwiches and one set of halal chicken sandwiches.
What do you think of that one?
[00:19:20] Speaker B: Conceptually, it's not bad. What I will say is, and I haven't eaten there, I know nothing about the macronutrients or content of their bread. I think this is one thing that is uniquely known, especially if you travel abroad, about American bread. American bread, the wheat tends to be more processed depending on how they're sourcing it.
And there's just always more added sugar in American breads than I think you will get internationally.
Tons and tons of people have told me over the years they complain about how sweet American breads can be. So if your bread is sweet, then it's probably because it has sugar in it. You know me, if I have to eat bread for long periods of time, I gave up Bread. If I do have to eat bread, I like it to be minimally processed. Some sort of like sourdough or something is again, going back to that, like, least objectionable alternative.
[00:20:17] Speaker A: And I think their bread is a little sweet, but it's homemade in that heartier bread too. So it's got, like, the crunch to it.
[00:20:26] Speaker B: Yeah. It's unlike certain food chains that put the stuff that they put in.
[00:20:33] Speaker A: So now you mean Subway, whose bread isn't even considered bread in the eu?
[00:20:38] Speaker B: Yeah. Yeah.
So I, you know, I think that you, you want to.
I think you want to look past the optics of like, oh, sandwich good, sandwich bad. I eat a lot of sandwiches, but just, you know, have it, have an appreciation that, like, you know, just because it's something simple like a sandwich doesn't mean that I can't, you know, give you a rise in blood sugar and that it's not gonna be detrimental at the same time if they're, you know, small cut sandwiches. Goes back to what we talked about before, right. It's appreciating, you know, how many calories are in it, how much sugar is in it, and if you're monitoring, you know, if you're limiting calories and sugar in your diet.
So.
[00:21:26] Speaker A: And, and then with the exception of yesterday, which I will say was a complete cheat day, so I got a.
I got a big Philly cheesesteak sandwich and ate half of it for lunch and half of it for dinner. So thankfully, Paul, I did not go eat a giant Philly cheesesteak in one sitting. So. But I was doing pretty good. And then I got on a flight that was already an hour and a half delayed. And then I sat on the flight on the tarmac for an hour and a half. And then I had a little bit of personal stress, so I told Paul when I got home, I may have had. If you're from the Northwest, you've heard of Dick's driving. I may have had a couple of cheeseburgers, a milkshake, and some fries. So we broke the diet yesterday, but still weighed in this morning.
Still weighed in pound under where I was last week. So even though I. And you know, I will say that too, you know, I've been very disciplined on this journey.
And, you know, like Paul said, you know, every once in a while it's okay. And your advice to me, and I want to make sure that advice is still sound, it's not. Now, you can't cheat, right? Like, if you have a bunch of calories in a day, you ate those calories but your advice is. Well, if your range is Dan is 18 to 2200, then if you know you did that one day that week, you probably should be staying in the 1800 range the rest of the week, right?
[00:22:45] Speaker B: Yeah, yeah, that was a good concept that I heard recently that I think might make it less onerous that if you like, if you try to like add it up for the week, like I have a weekly, you know, allocation of calories at, you know, whatever it is, seven times 2000, right. Like, so I can get that many calories during the week, right. So it's like, you know, I get whatever it is, 20 to 22,000 calories. And how, whatever you're limiting at, right.
And you know, if you're in the aggregate at the end of the week, you're hitting that week after week, you're still going to be making progress. I think that's the other thing that's good to note too is during the whole journey, day to day and even week to week, you know, things are going to be variable. Salt, you've had how much water you're having, right? But I think it is still indicative that everything is trending downward. And even following a cheat day where you have, you know, the sad, right, Standard American diet and you overeat traditionally on a single day's worth of calories and your body's probably holding more salt and more water than it normally would, but you're still a pound under, right. And so that's still showing that we're trending downwards, which is good because you want to take like averages of that. So it's not just, yeah, hey, you know, I went and sweat a bunch today and I'm down.
In a normal realistic day to day setting, you're still trending downwards, which is a good sign of progress.
You know, you might, if you diet super well and everything goes perfect throughout the week, you might be down, you know, three more pounds.
That's the other thing that I would tell people too, which is, you know, you have to think in averages and in long term you want to see that trend going down. Because if you're like, if you're a really big person, like, you shouldn't feel any kind of way one way or the other whether or not you're going up or down 10 pounds. It's like, I'll fluctuate six to eight pounds in a really, really rigorous day because I sweat like crazy, right. Even if I'm, you know, guzzling water, I just, I lose a ton of liquids very Quickly. So if you're working out really hard one day and then you don't work out the next day, you're drinking a ton of know you have a bunch of, you don't even eat that much. You just have a bunch of salt and a bunch of water. Your body might retain it more. And so you really want to look to the trends and the averages. And so I think I would say that's the good news for you, is that everything is still. What, what are the, the feedbacks that we're getting? The scale is trending downwards on an average basis, not on any specific day basis.
Your, the, the physical appearance is showing and your clothes are much looser than they used to be. Right. So we have, we have very simple physical and visual feedbacks that we're getting that show that you're trending downward.
And by and large, you know, you're still very healthy, probably a lot healthier than you have been just because you're putting less stress on your. Mainly your knees, which is good.
[00:25:57] Speaker A: Yep. And I feel good, like feel, you know, for fitness wise, feel great. And so last thing I will say on trips, I also, you know, utilize things that are in your area. So I also, I, when I stay, I'm trying to pick areas that are close to either restaurants or grocery stores. Generally I'm not going to have a car on these trips. Right. So I don't want to. For example, when I go down to Phoenix, it's in the, my hotel is in or my work is in the industrial area area. So there, it's close to an airport. So there are the airport hotels. But I don't find the airport hotels to be a particularly successful dietary place to stay at because there's nothing by them. And so you're either ordering food in or you're driving somewhere to get food and then you're stuck with a group every time. So for me, I stay in Tempe, which is like one mile away.
Now some people might be like, oh well, shoot, I'd want to stay closer to work. Yeah, it's like an extra five minutes. So it's not that big a deal. And you have to be kind of savvy about this and look around. My hotel is also walkable distance to a. Paul already said them Whole Foods. I feel like we're advertising for Whole Foods today. So when I got there the first day before, I was buying big lunches for my group and I was setting up, I went to Whole Foods and one, I got some fruit for my class because I ordered them. I didn't eat these, by the way, but I ordered them bagels day one and donuts day two. So I got to watch breakfast in the back, but I went and got some fruit, you know, and a little bit of yogurt for me to eat for breakfast. But for fruit was for the class and then yogurt was for me. I also grabbed some soup for lunch. You know, one of the high protein soups, it was that chicken. What is that? Chicken leek soup or whatever. You know, one of the high protein soups to have for lunch because I knew there's going to be times when I'm eating not the best food.
And then dinner was great on that Monday because I saw my friend Lane and we went and had Indian food. And so we picked.
Got to pick two dishes and share them. And then I have complete control over what I'm doing there. So that was a great experience. And then last thing I would say, I'm gonna go grab one of these is these ones worked out for me just fine.
But you don't have to do these. But put something in your backpack that you can eat if everybody else is eating something you don't want.
Otherwise you're going to just go for those calories that are there. And I don't know if we can see the macros on screen, but probably not. It's probably too shiny, but this is a 190 calorie bar with too many carbohydrates for what Paul wants right now. But for me it's just fine. It's 22 grams of carbohydrates and 20 grams of protein.
So I could toss that down in the morning if I needed to when there's a whole pile of donuts. It's going to be better for me, the donuts. It's not a perfect macro thing, right, Paul?
[00:29:00] Speaker B: No, I mean, it's still. Protein bars are still highly processed, but you are getting your protein. So.
[00:29:05] Speaker A: Yeah.
[00:29:06] Speaker B: I mean, even donuts wouldn't be so bad if they had any protein.
[00:29:10] Speaker A: Protein in them. Yeah. And so this is going to be a. We're not saying this is the perfect option, but when you're looking at the options available and you don't have access to fresh food and, you know, somebody comes in with a giant pizza or somebody comes in with a pile of donuts and if you're not at a point where your day where you can have a piece of pizza and still keep with the macros you want, grab something else and then prepare for the Next meal. And I think that's one of the other successful things about traveling. And it's so easy to put one of these in the backpack too. So they're not perfect. But we're talking about travel food, right? We're not talking about our chef's food at home where we can, we can plan exactly what we're going to eat and map it all out. I mean, the next option is to literally do the bodybuilder thing and bring your refrigerator full of food with you. We did discuss one other option. Potentially if you were staying in a place for extended period of time and you were really trying to watch your macros, is trying to utilize a meal service for like that week or two.
So just one more option that Paul and I have talked about. We haven't tried it yet, but that could be something one of us try down the road on one of our trips too.
[00:30:20] Speaker B: Yeah, yeah. And you know, I think that another aspect of that is, you know, dealing with the financial. So first, you know, with inflation and the way that everything has been, most options are pretty expensive now. Even if you're going to like a fast food restaurant, it's just a lot. And that used to be like the way the incentives were built. It's like, man, it's just so much cheaper and I can get so many, you know, more calories. And I think we've reached a point where like inflation are right now, but that's just not the case anymore. And so, you know, I'm, when I'm buying a meal from Whole Foods or I'm going to Trader Joe's and I'm like, I'm getting everything I need and doing all the things I need. I might be spending 12, 14, 16, all the way up to 20 bucks for a single meal, which does seem quite expensive.
But if you go to, I don't go to McDonald's or something and you get, you know, a big order, it's going to be that expensive or more expensive now compared to.
So I. And the other thing that we've talked about before is just, we just not seem to make, you know, cash drops. You have to live on the budget that you can live on and make the right decisions for you. But at the end of the day, your food that you're eating is an investment in your long term health and well being. So you are paying a slight more premium potentially if you're going. Not that we're shilling for, for Whole Foods per se, but you know, their, their hot bars generally have really good options that you can get. Is it more expensive than certain other options? Yeah, definitely. But you're getting really high quality nutrients and foods. That's going to be satiating. So you might eat less later, so you might make it back that way. Or even if it's not, you may cost you marginally more to increase than going eating at the Mexican restaurant or whatever is. It's just, it's an investment in long term health, like on the back end. That's what makes this so difficult, especially if you're in your, you know, 20s, 30s, or even healthy at 50, right. Is like you're not going to see those dividends pay until you're, you know, 70, 80, 90. But you know, presuming you make it there, you're going to look back and be like, hey, I'm glad you're glad I did. You know, all those workouts, I'm glad I, I, you know, started taking those steps now because now, you know, I just, I keep going back to Dick Van Dyke, right? He's like, now I work out, you know, just out of bike. He's 99 years old and still works out three, four times a week. And he's dancing in ambulatory, right? Like that's where you want to be. You want to make it to that, that last 99th year and still be dancing in ambulatory.
And I don't, I don't think you'll ever, if, if you make it there, which with, you know, it is much more likely now than it was 100, 200 years ago that you live to be 99. So at 99, are you going to be happy that you spent on average 5 to 10 more dollars per meal of food?
So you have, that will be, that's just how you have to contextualize it.
[00:33:32] Speaker A: Yep. And, and, and last I would say, but not least, if you're traveling for your company and they're paying for it and you go to the Whole Foods bar and you spend 16 or $17, that's still going to be way cheaper for your company than eating a meal out at a restaurant anyway. So.
[00:33:53] Speaker B: And that is your company. So.
[00:33:55] Speaker A: Yeah, and so yeah, you don't, we, you don't, I don't know what you're talking about. We don't discuss that on the podcast. But the, when you're making that choice. So yeah. And because you know, you go out, it's, you eat at a restaurant, a sit down restaurant, you're easily spending $25 or more ahead. Easy. I mean, just easy. So you can, you know, when you're at home, yeah, Whole Foods might seem like a more expensive option. Right. But when you're doing that, and then, you know, obviously too, if we're at home, Paul and I are perimeter grocery store shoppers, right? You go to the fruits and vegetables, you go to the meat, you go to the dairy, and you go home. You only. And if you're going to the middle of the store, you're going for a very specific purpose and then bouncing, right? Like, if I make an instant pot stew, for example, I'm going to the middle store to get my little stew packets, and then I'm bouncing back to the edge of the store immediately. Right. Like, I'm not hanging out in the middle because. Because that's where you get into trouble. So I can plan that. But when I'm traveling, I don't have a stove, I don't have an oven. It's a little bit more difficult. But last thing I would say, you could go that route, too. So if you are traveling for leisure travel or even business travel, and you don't have a really structured schedule like I have when I'm on this trip, look at, and look at some of those extended stay places or the places that actually have the stove and the oven in the inside of the room. And then, you know, if you're going that route and you're staying for an extended period of time and you're concerned, go out with folks a couple of times like, there's no reason you shouldn't do that, but you can also, with the refrigerator and pieces like that, really control your macros. So if you're where Paul is at and you really need to control your macros, or let's say I get a little bit out of whack and then we're looking back, or maybe I'm at the very end where we're trying to get to that last couple points some body fat off. When we're really looking at those macros, you know, that would be an option that I would consider. And those places, you know, they might be a couple bucks more, but same thing Paul is saying, right? You're going to spend less on food. So if you're spending, you know, it's all about what you choose to do. If you spend 20 bucks more on a hotel room each night, but you're spending $40 a day less on food and you're eating healthier, that's going to benefit you. So just one more quick travel tip that I've employed in the past When I've been trying to stay really focused on the specific macros is get a place where you can cook your food. You don't have to cook every meal in there. But I mean, just think of it this way. If you're cooking eggs for breakfast and you're walking away with that instead of eating a donut somewhere or a bagel, you're going to be a lot better off. Right. So even if you're just doing it for one meal a day and you're staying there, like, six or seven days, and that's going to save you a lot of money. Ever try to eat eggs out? It's. Man, it's getting expensive these days, so. Plus, eggs are like. I think we could barter with them. I think I saw a black market for eggs the other day. There was some of the eggs in.
[00:36:53] Speaker B: One of the dozen that I bought was already broken, and I was. I've never been so heartbreaking. No, no.
[00:37:00] Speaker A: Yeah. Like.
[00:37:01] Speaker B: Like 98 cents right there. What happened?
[00:37:05] Speaker A: That's like your car payment right there. Well, anyway, so we'll go ahead and wrap this one up, but hopefully you got some good information out of some of the travel and eating tips. You got to hear Paul critique my meals. And like I said, we're not asking anybody to go out there and be perfect. Right. What have we been telling you on this podcast? You can eat anything, but not everything. If you're on a journey like mine, Paul, right now, don't tempt him, because he's got to lose some weight for a competition. So we are.
We're staying healthy. I'm not gonna. I promise not to bring Momo here.
[00:37:39] Speaker B: Yeah.
[00:37:40] Speaker A: If you don't know what momo is. Nepali dumplings. One of the last times Paul was doing a competition, or he was just starting the weight cut, and he forgot to tell me, and I ordered Momo, and it was sitting here at the house, and I thought he was gonna kill me.
I literally thought this man right here was gonna. Was gonna choke me out right there next to the dumplings. But. Yeah, so. But I won't do that to you this time, so I promise. Yeah. And, well, when we talk next time, we might have one more of these before Paul's competition. So Paul will get to give you an update on his weight cut leading up to the competition, and then I'll give you an update on my weight cut. And then two episodes from now or one episode from now, depending on when we get around to do it, Paul will get to hear about your results. So so we'll see what happens.
[00:38:28] Speaker B: Yeah. Hopefully everything goes well.
[00:38:31] Speaker A: All right, well, let's sign out of here. And we hope you're doing well on whatever your fitness journey is. And thank you for joining us for mine and a little bit of Paul's this time, too, as he cuts weight. So thank you so much for joining us. Hopefully you got benefit of the travel tips and we'll see you next time.
