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Episode Transcript

Tim: Hello this is Tim

Vie: And this is Vie and we welcome you to another episode of the spartan mind strength podcast.

Tim: This is number three on the meat of ayurveda.

Vie: Stay tuned. We’ll be right back.

Tim: And we’re back. But first, did you subscribe, did you share, did you tell all your friends, did you like, did you leave a review and did you go to US wellness and sign up for their free giveaway for a $150 worth of the meat.

Vie: Exactly. Yeah. Well, yes, but actually by the time they get this one, it will have been over.

Tim: Oh, so hopefully you already did it. So if you haven’t shame. So we’re going to talk again about ayurveda and meat. But first I’d like to say that I had a ribeye steak today, well we both had ribeye steaks and cooked in butter, along with some pasta from

Vie: Cappello's

Tim: Cappello's, and that was

Vie: cooked in more butter

Tim: and that sauce was a butter, Romano, Parmesan, pepper, sauce,

Vie: black pepper

Tim: yep, black pepper sauce. So it really went very well together. so I am steak happy right now. So,

Vie: So you’ve had your steak-tember meal?

Tim: Yeah, that’s Shawn Baker right now is doing steak tember. Yes, we’ve had our steak-tember for the day.

Vie: For the month.

Tim: Steak is actually something that is eaten in ayurveda as it was taught before 500 AD.

Vie: Exactly.

Tim: And we keep saying before 500 AD because 500 AD is when a lot of things shifted in the political world of ayurveda.

Vie: Yes.

Tim: And that’s why they no longer talk about eating meat. So we do not teach ayurveda that came after that, because that actually has led to a lot of sickness.

Vie: Yes.

Tim: And it leads to a lot of, actually there was an article that we were reading today from a lady in India, a doctor, who, who was talking about how bad their diabetes is.

Vie: Yes, she’s an endocrinologist and actually started her own practice, independent of the hospitals there. She was trained in U.S. and then moved to India.

Tim: Yes, she is still vegetarian.

Vie: Oh yeah.

Tim: But she shifted the carb to protein

Vie: ratio. Exactly. And, actually, her story is fascinating because when she goes at the hospital, one of the patients that had pretty advanced type two diabetes, and she prescribed him the insulin, right. And because he was already taking enough pills for all the things he had going on, he didn’t want to go on insulin. And he was just not willing to do it. And so her first thing because she still wanted to get him to do something was - she asked him how many chapati a day he was eating.

Tim: And that is what?

Vie: And that is bread. It is, it is delicious. It is a delicious form of bread. So she asked him to start reducing the amount to half of what he was eating. And he did that. And a couple of months later, she, she couldn’t even believe the results. She didn’t think it was gonna make a change, but she wanted to give him something to start him committing to something in hope that he would eventually take the insulin.

Vie: And the long story, made longer is that a year later he was off of all his medications, just by reducing the number of carbohydrates and increasing the number of protein.

Tim: And he also added fat. So there was also fat. So, but he reduced his carbs, he added more protein and fat and he added intermittent fasting.

Vie: Yes.

5:10 Tim: So, and that is a lot of what ayurveda talks about. The old ayurveda. It talks about doing good fat, doing good protein and not as much carbs. Carbs are, are pretty new to the ayurveda world.

Vie: Yes.

Tim: Especially in today’s ayurveda world carbs are huge. I just seen a post about eating, the mixture of herbs and stuff in a sauce that you put on your meat because it had, or on your vegetables chutney,

Vie: chutney

Tim: yeah, which is, that just spikes your insulin up dramatically.

Vie: Exactly. Yes. So actually ayurveda has, has the basic lifestyle, the regular lifestyle that can lead someone to thriving. And that is don’t eat all the time. Actually it’s no more than two meals a day.

Tim: Yes.

6:13 Vie: Because you eat, you eat nutrient dense and diverse enough food that sustains you and you leave the 12-hour continuous window in a 24-hour period of no caloric intake.

6:33 Tim: But when you’re eating that many carbs it’s hard to do a 12 hour fast.

Vie: Exactly. You have to do it gradually.

6:40 Tim: So I know that also there is a study just done a little while ago that shows that Hong Kong is one of the largest meat eaters in the world. Now I know there’s also other indicators and all this other stuff, lifestyle things. So they’re one of the largest meat eaters in the world and their average of lifespan is what?

Vie: 83 to 84 years.

Tim: And then India, which is a very carb-based lifestyle and they have a very low meat source and their average life span is?

Vie: 64 I believe.

Tim: So here’s something that’s going into a lot of things that ayurveda was saying is that having a higher protein, higher fat, lower carb is actually a very good lifestyle for most people.

Vie: Yes, for most people, exactly. It all depends. And I mean, this, this change, to me what is dramatic is the, the health improvement that a change like that makes - reducing the amount of rice and bread pretty much, increasing the amount of protein, which they were even using dahl,

Tim: Which is a very, which is a very poor source of protein.

Vie: Exactly. Lentils as a protein. Yes. Which are, you know, legumes and they are not absorbed as easily by our body, and they can have the anti nutrients and everything. So, and then fat and we are talking not even, well, the only animal fat would be ghee that they were using. So imagine, imagine what adding good meat and other good animal products can do to someone’s health.

Tim: Yes.

Vie: It’s huge.

8:47 Tim: So we’re starting to see a shift in the way things are going with animal products. Because I know that, I mentioned his name earlier, Shawn Baker. he has a podcast MeatRX and it’s one of the largest podcasts listened to, in India.

Vie: Yes.

Tim: He was talking about it today. So, you know there is a shift in the world of ayurveda in the way that people are looking at it, to what we’ve been told it was and what it actually is.

Vie: Yeah. And the more, the more of this shift that we are going to see the better it’s gonna be for the world all around, because it’s gonna bring more awareness to the quality, the quality of food, the quality of animal products, and then that’s good for the world all around. And I know we talked about it a little bit in the last podcast about the regenerative agriculture

Tim: Yes.

Vie: and the concept of the dynamic balance of the ecosystem. Because also just eating, where a lot of the confusion is, the reductionistic way at looking at food, just eating vegetables and fruits because of the nonviolence concept, that’s, that’s actually not working and that’s not,

Tim: And it’s not nonviolence.

Vie: And it’s not nonviolence, exactly. That’s what I’m getting to. It’s violence in many, many ways.

Tim: Yes.

Tim: So I want to take a break and come right back to talk more about meat.

Vie: Stay tuned.

11:07 Tim: And we’re back again. And we’re talking about meat. So in this world of of eating meat, and this is where I also want to get is that I see a lot of vegans and vegetarians posting things saying this is what I eat in a day. And if you’re eating ayurvedically, the original ayurvedically, you don’t eat as much food.

Vie: No.

Tim: So your footprint is a lot smaller than a footprint from someone else. Like, we get our, most of our meats we get locally. And then if we do get vegetables, they are pretty much local also. Our milk is local. Everything is very very close and then we don’t eat as much food because it’s very nutrient dense.

Vie: Exactly.

11:58 Tim: It has a lot of good fat and fat is called what in ayurveda? What do you need your fat for?

Vie: Your kapha. Oh yeah it’s your foundation, your fat is your foundation for your kapha dosha.

Tim: And that’s grounding.

Vie: Exactly, it’s grounding yes.

Tim: That keeps you able to keep moving forward and functioning.

Vie: Absolutely. Your fat is what nourishes your gut membrane actually. And ayurvedically that’s your ambu vaha srotas which is like your water channel and yeah, without healthy fat you can’t have a healthy membrane.

Tim: And that’s why if you look at a lot of people that don’t eat a lot of fat they’re, they’re very flighty.

Vie: Exactly, yeah. They don’t have the good unctuous or oily quality. That’s that’s foundational. That’s, you can’t have a healthy gut or a healthy brain without - or a healthy heart brain for that matter - without enough good fat.

13:11 Tim: Okay now. So we know that good fat is good for the brain, the heart and the stomach, the 3 brains.

Vie: Yes. Enteric brain, heart brain, and cognitive brain.

Tim: And some of the easiest way to get that is through tallow.

Vie: Tallow, lard, ghee, grass-fed grass-finished butter,

Tim: Whole milk

Vie: Whole milk, yes. Cheese.

Tim: So there’s a lot of good ways of getting good fat that will make you grounded.

Vie: Exactly. And saturated fat is not your enemy. That’s why we are talking about it. It’s the quality of the saturated fat.

Tim: Yes. And one of the other things that I want to bring up is that I know for me, it’s it’s - and I’ve said this many times, I don’t know if I’ve said it on this is - but you can eat meat pretty much, go kill a deer and eat the whole thing and not worry about the meat being bad.

Vie: Yes.

14:10 Tim: Where vegetables, you really need to know what the vegetables are. You can’t just go out in your yard and pick some plants and eat them.

Vie: Exactly.

Tim: You can die or get definitely get really sick or die from eating certain plants. And then if we go even further, the mineral kingdom,

Vie: Exactly. The mineral kingdom. Well in the plant kingdom also berries, right. And they may look identical and one type is gonna kill you and the other tastes awesome.

14:38 Tim: Yes, same with mushrooms.

Vie: Exactly. Mushrooms are huge. And then also, yeah, the mineral kingdom is even more subtle. So you have the animal kingdom, you have the plant kingdom and the mineral kingdom. And there are even divisions in there, and Charaka goes through all that in the plant kingdom, goes into extreme detail and the animal kingdom and the mineral kingdom as well. But it’s fascinating in the plant kingdom that as you get in more subtle and subtle and subtle, then they are more and more potent and they can be extremely therapeutic in serious diseases and at the same time they can kill somebody. And it all has to do with the administration, which means the preparation, the portion, and all that.

15:35 Tim: And in today’s world, we have sort of bastardized the ability of how those herbs or plants are being sent to people, how they’re in taking them. So I know that, like, so for like in Charaka’s book, he talks about taking animal ears like cow ears, pigs feet,

Vie: Yes, hoofs

Tim: hoofs, cartilage certain things and he would grind them.

Vie: bones

Tim: he would grind them and use them for paste, either to eat because of internal issues or to put on wounds and stuff. But he also talks, he doesn’t, he talks a lot about the animal products using it, using the whole animal. He does talk about the plant products but he is very specific. He said, something like, if you don’t know the plant

Vie: yeah, you can’t just know, you can’t just know the name and the form of the plant, you have to be conversant with its therapeutic properties. That’s the way it’s translated in the P.V. Sharma English translation. Which is amazing. Conversant. And when they say conversant, they mean you have to be an expert with it.

16:57 Tim: Yes. Because I know and today again back to being bastardized stuff, we did a YouTube on it a while ago. Lavender is something that, every yoga class I take now they want to sprinkle lavender zest on you or something.

Vie: mist

Tim: Yeah, so it’s, but lavender is actually very unhealthy for men.

Vie: Yes.

Tim: Men should not even be around it. They should run the other direction if it comes close to them. There’s a lot of negative effects of lavender. And they’re putting this on boys and on men and anyone that walks through the door.

Vie: And it has a lot of contraindications because it doesn’t play well with certain medications too. So it’s not to be taken lightly.

Tim: Like they are taking it.

Vie: Exactly. And even, even just the lavender in soaps, like shower soaps and - still that’s not, yeah, if, if you have the option stay away from lavender in your soaps.

Tim: In everything.

Vie: In everything actually, in everything. 

18:07 Tim: So we have that type of an issue going, but I also want to, there’s an herb that’s also in the yoga world

Vie: ashwagandha

Tim: Every yoga teacher has told me lately, ashwagandha, ashwagandha, everybody’s saying take ashwagandha. Tell me about ashwagandha.

18:19 Vie: Well, ashwagandha is actually a night shade, which means that, it has, it has certain ingredients in there that are very, very powerful, they are actually used for medications because of how powerful they are. But if it’s, if you are taking in more than your body can handle and depending on your sensitivity, it can have inflammatory effects in your body. And, the reason the, the reason the world has become more aware of ashwagandha now is - well it’s used a lot more unfortunately -

Tim: Yeah. It’s even on TV, you can buy it,

Vie: Yes, can you believe that?

Tim: it’s all for brain power, focus and stuff

Vie: Focus, as a nootropic, yeah

Tim: And that’s, they’re doing nootropics to help the brain because people are not, are getting brain fog because they’re eating too many vegetables.

Vie: And they are not eating enough fat.

Tim: Yes.

19:24 Vie: So back to the night shades. The world is becoming more aware of night shades because of the issue with gluten. So a lot of people who were diagnosed with celiac disease moved away from gluten but, because they didn’t change their nutrition as they should have been, take a look at all of your nutrition, they went, they replaced the gluten products with gluten free products. And the gluten free products are full of potato starch. Because you have to have something, right

Tim: Yes.

Vie: Say you are talking about bread or bagels or whatever. You need the glue to keep the stuff together. So they are using potato starch instead. Potato, all potatoes except sweet potatoes are a night shade. So what happened is - people who had celiac disease moved away from gluten for three to six months, their symptoms went away, and then all of a sudden those symptoms came back. Internal inflammation.

20:36 Tim: Yes. So, so the night shades create inflammation.

Vie: Yes.

Tim: And so

Vie: Goji berries are a nightshade.

Tim: So a lot of people that don’t even know they’re nightshade sensitive are eating too much nightshades.

Vie: Yes.

Tim: And even if you aren’t night shade sensitive, they still affect you to some degree.

Vie: Exactly. And the way to put it ayurvedically. I love ayurveda, gives me the answer for everything. The way to put it ayurvedically. Think of nightshades as having the pungent quality in excess. The pungent taste, the pungent taste aggravates the Vata bioenergy, the Vata dosha.

21:22 Pungent taste aggravates Vata period.

Tim: And that’s the first to go out.

Vie: And that’s your first dosha, that’s your first bioenergy to go out of balance because it’s all about movement. And what is Vata? Vata is an excess of most likely the dry quality and the light quality. And that means your gut membrane is going to start becoming more, a lot easier to penetrate and all of that stuff. So you are creating a haven for inflammation. The pungent quality aggravates Vata and we are taking the pungent quality inside us way more than we should be taking it.

22:19 Tim: So I’m glad I had the ribeye today with a lot of butter because it takes care of the Vata.

Vie: Exactly. And the black pepper, back to - all peppers, all peppers are night shades except the black pepper. And if you want the pungent quality in your digestion, because the ayurveda person will tell me - you need it for your juices and to ignite your digestive fire, blah, blah, blah - Charaka says use ginger.

Tim: Perfect.

Vie: Ginger with honey and lime or lemon, and a little bit of Himalayan salt and that is your ginger appetizer. And you have that ideally room temperature, a little bit say 10 to 20 minutes before food. If you forget it,